Watercress Apple Relish Recipes

Steps:

• Whisk dressing and mustard until blended.
• Combine remaining ingredients in large bowl.
• Add dressing mixture; mix lightly.

Steps:

• Preheat oven to 175°F. Arrange chicken in a single layer on a large cutting board and cover with plastic wrap. Gently pound with the flat side of a meat mallet or the bottom of a heavy skillet to an even 1/4-inch thickness. Season chicken on both sides with salt and pepper.
• Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk egg in another dish until thoroughly combined (no clear streaks remaining). In a third dish, combine panko with sesame seeds and dill; season. Working one at a time, dredge chicken pieces in flour, turning to evenly coat and shaking off any excess. Dip in egg, turning to evenly coat and allowing any excess to drip back into dish. Dredge in panko mixture, turning and pressing with your hands as necessary to fully coat. Transfer to a rimmed baking sheet lined with a wire rack and let stand 10 minutes.
• Heat 1/4-inch oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers, carefully add 1 or 2 cutlets in a single layer (do not crowd pan). Cook, flipping once, until chicken is just cooked through and panko turns crisp and golden brown, 4 to 6 minutes total (if panko begins to darken too quickly, reduce heat slightly). Transfer to a wire rack set inside a rimmed baking sheet and keep warm in preheated oven while frying remaining pieces. Serve, with relish and mustard alongside.

Steps:

• In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Let the dressing stand at room temperature for 30 minutes to let the flavors develop. In another bowl toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing. In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates. Top the watercress with the apples and the almonds and garnish the plates with the reserved endive tips.

Steps:

• Stir mustard and fennel seeds in small skillet over medium-high heat until mustard seeds begin to pop, about 2 minutes. Transfer to medium glass bowl. Whisk in vinegar, oil and sugar. Add cucumber and onion; toss to combine. Season with salt and pepper. Let stand at room temperature 30 minutes, stirring occasionally. (Can be made 4 hours ahead. Cover; chill.) Mix watercress into relish and serve.

Steps:

• In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender.
• Spoon relish into heatproof container; cool to room temperature. Cover tightly and refrigerate. Serve relish chilled or at room temperature.

Steps:

• Heat a large pot over medium heat for 2 minutes. Add 4 tablespoons butter, and when it foams, add the sliced onion, leeks, carrot, and celery. Stir to coat with the butter, and season with 1 tablespoon salt and some pepper. Cook 5 minutes and add the chile, thyme, and parsley sprigs. Cook over medium heat about 5 minutes, until the vegetables are just starting to caramelize.
• Add 10 cups of water and bring to a boil over high heat. Turn the heat down and simmer 30 minutes. Strain the stock, discard the vegetables, and set the stock aside.
• Return the pot to medium heat for 2 minutes. Add 3 tablespoons butter, and when it foams, add the diced onions, cayenne, 1 teaspoon salt, and a healthy grind of pepper. Cook the onions about 5 minutes, stirring often, until they're translucent and tender. Add the vegetable stock, turn the heat up to high, and bring to a boil.
• You will need to purée the soup in batches. Place 2 1/2 cups of the watercress, 1 tablespoon chives, 1 tablespoon chopped parsley, and 1 1/2 teaspoons tarragon in the blender. Ladle 1 1/2 cups of the hot stock over the greens. Cover tightly, and carefully start the blender at the lowest possible speed. When the mixture is puréed, add another cup of stock and turn the blender up to high. Add more stock, until the soup is a little thicker than heavy cream. Run the blender at high for 1 minute to ensure the soup is very smooth and creamy. With the motor running, pour in 1/2 cup of cream and taste for seasoning. Add a little squeeze of lemon juice if you like. At this point, the soup's consistency should be that of heavy cream.
• Set the first batch of soup aside, and repeat the process with the remaining watercress, herbs, stock, and cream.
• Pour the hot soup into a large tureen or soup bowl and pass the toasts on the side, so they remain crunchy. Tell your guests to float the toasts in their soup.
• Gentleman's relish on toasts
• Preheat the oven to 375°F.
• Cut the baguette on the diagonal into twelve 1/4-inch-thick slices. (You may have leftover bread.) Brush both sides of each slice generously with olive oil, about 1/4 cup in all. Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center. Let cool.
• Combine the butter, anchovy, shallot, lemon juice, zest, cayenne pepper, parsley, and chives in a bowl. Season with salt and pepper to taste.
• When the toasts have cooled, spread them with gentleman's relish.

Steps:

• Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5-8 minutes.
• Prick sausages with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 10-12 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes. Add watercress and toss to coat; season with salt and pepper.
• Serve with pan juices spooned over.

Steps:

• Slice peel and pith from lemon with a sharp paring knife, removing as little flesh as possible; reserve peel. Working over a large bowl (to catch any juices), cut away segments from between membranes. Cut supremes into thirds and reserve in a small bowl; tip any juices on cutting board into large bowl. Squeeze membrane and peel over large bowl to extract juices.
• Whisk Dijon into 2 tablespoons lemon juice in large bowl; season generously with salt and pepper. Slowly whisk in oil. Add watercress, apple, and fennel, tossing to evenly coat. Stir in capers and lemon pieces. Relish is best served the day it's made, but can be refrigerated in an airtight container up to 1 day.