Healthy side-dish with delicious flavour. We had these with a barbecue and they tasted great. Serve with some sour cream and chives if you have it – or mayo!
Harissa sweet potato wedges – to serve 4
Heat the oven to 200C/180C fan/gas 6. Toss the wedges with the harissa in a bowl and then transfer to a baking tray and cook for 40-45 minutes.
(Original recipe from BBC Good Food)
Posted in Food, Healthy, Side dish, Vegan, Vegetarian | Tagged Cooking, Easy, Food, Healthy, Recipe, side dish | 7 Comments »
This makes a really tasty side dish so serve it with something else if you’re not keen on tuna. A definite repeat recipe!
Tuna with peppery tomatoes & potatoes – to serve 4
Preheat the oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, about two-thirds of the garlic and leaves from a sprig of thyme. Leave to marinate.
Get your barbecue on as you want a high heat to cook the tuna later (a griddle pan will suffice if it’s not barbecue weather).
Put the potatoes, peppers, onion and chilli into the hot tin with the rest of the oil and toss to coat. Roast for 20 minutes or until the potatoes are very nearly cooked (you might need to put them back in for another 5-10 minutes). Add the rest of the garlic and thyme and stir well before adding the tomatoes, then cook for another 5 minutes and add some seasoning.
Wipe most of the marinade off the fish, season, then sear on the barbecue for a minute on each side for medium (longer if you like it better done). Serve with the veg.
Wine Suggestion: Serve with a light Italian red, like a Valpolicella, which will have enough acidity for the tomatoey sauce.
(Original recipe from BBC Good Food)
Posted in Barbecue, Fish, Food, Healthy | Tagged Barbecue, Cooking, Easy, Fish, Food, Healthy | 1 Comment »
This is a much lighter version of a lamb tagine. We definitely prefer the full-fat version but this is super simple to make, tasty, and healthy – so if you’re watching your waste we highly recommend it.
Light lamb tagine – to serve 6
Heat the oven to 170C. Put the lamb, onion, garlic, spices, apricots, lemon, honey, chickpeas into a large ovenproof casserole with a lid.
Season, then add the tomatoes and 400ml water. Bring to the boil cover and cook in the oven for 1½ hours, or until the lamb is tender. Turn the oven up to 200C.
Add 150ml of boiling water to the couscous and leaf to stand for 2 minutes. Fork through to avoid any clumps and spoon over the lamb. Return to the oven and cook without the lid for about 15 minutes, or until lightly browned.
Serve with some chopped coriander.
Wine Suggestion: Mediterranean reds tend to complement spicy, sweet flavours. We had a really interesting Italian red from Etna called Tenuta delle Terre Nere, which was very elegant and not too heavy. We would suggest a lighter red such as a Carrignan/Granache blend which can be found on the Mediterranean rim such as France, Spain or Sardinia. If you can find one with a bit of age it should have mellowed out nicely.
Posted in Food, Healthy, Lamb | Tagged Cooking, Easy, Food, Healthy, Lamb, Moroccan, Recipe | Leave a Comment »
A really fabulous starter with some crusty bread; a classic Tapas or party starter.
Garlic prawns with parsley & lemon – to serve 6
Heat the olive oil in a large frying pan and gently fry the garlic with the chilli flakes.
Add the prawns and cook over a high heat for 2-3 minutes until pink.
Squeeze in the lemon juice, stir in the parsley and serve.
Wine Suggestion: This is a classic Spanish dish so we went for the classic Spanish white, Albariño, a great match for shellfish. It worked a treat.
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These are yummy and give a totally different texture to new potatoes. Keep turning them regularly so you get them nice and brown all over.
Stoved potatoes – to serve 6
Melt the butter in a large frying pan with a lid. Wait until it foams before adding the potatoes. Turn the potatoes and make sure they all get coated in butter and are in a single layer. Sprinkle over some salt.
Cover and cook gently for about 30 minutes, shaking the pan regularly, until the potatoes are tender. Leave them in the hot butter until you’re ready to serve them and sprinkle with a little salt and pepper.
Posted in Food, Potato, Side dish | Tagged Cooking, Easy, Food, Potatoes, Recipe, side dish, Vegetarian | Leave a Comment »
Pork tenderloins are usually pretty cheap and not too high in fat but be careful not to overcook them as they can become dry. Serve with some greens or salad and new potatoes.
Pork with maple & mustard sauce – to serve 4
Cut the pork into 3cm thick slices. Put the flour and some salt and pepper in a food bag, add the pork slices, then shake well to coat the pork with the seasoned flour. Heat the oil in a large, non-stick pan and quickly fry the pork until browned. Continue to cook for about 5 minutes, then remove to a warm dish and cover with foil.
Add the onion to the pan, then fry quickly until lightly coloured. Add a bit more oil if you need it. Add the stock and bring to the boil. Boil for a couple of minutes to reduce the stock, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring.
Return the pork to the pan and simmer gently for another few minutes or until just cooked through. Sprinkle with some parsley if you have some.
Wine Suggestion: The maple syrup and mustard give a sort of sweet and sour effect which you need to balance with a little bit of sweetness in the wine but also a savoury character – try an Alsace Pinot Gris.
(Original recipe from BBC Good Food)
Posted in Food, Healthy, Pork | Tagged Cooking, Easy, Food, Healthy, Pork, Recipe | 2 Comments »
