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Archive for February, 2013

Onion & Taleggio Tart

Posted in Cheese, Food, Vegetarian, tagged , , , , , , , , on 27 February 2013| 1 Comment »

If you have some ready-rolled puff pastry in the freezer and a few leftovers in the fridge you can make an easy and delicious tart for supper. My friends might have been more impressed if they hadn’t seen me assemble it in 3 minutes flat before turfing it into the oven! Try this with anything you fancy on the top, though a bit of cheese is a must.

Onion & Taleggio Tart – to serve 4

  • 6 smallish onions
  • 50g butter
  • a sheet of ready-rolled puff pastry (about 200g)
  • 120g Taleggio
  • thyme

Peel the onions and cut into wedges. Put them into a shallow pan with the butter and cook over a fairly low heat until they are soft, golden and sticky. This will probably take about 40 minutes or so.

Heat the oven to 220ºC/Gas 7. Unroll the pastry onto a lightly floured baking tray. Score a border about 2cm from each edge and prick all over with a fork.

Tip the onions on to the pastry, pushing them almost to the border. Brush the rim with some melted butter or some of the onion butter if there is some left in the pan. Slice the cheese thinly, then break it into small pieces, and distribute these through the onions. Scatter over some picked thyme leaves. Bake for 15-20 minutes or until the pastry is puffed and golden.

Serve with a green salad.

Wine Suggestion: this calls for a white wine from the mountains: try an oaked Chardonnay from the Jura or if you want something amazing look out for the “Vigna della Oche” Riserva from Fattoria San Lorenzo in the Marche, Italy; a fantastic and truly amazing Verdicchio – a white wine that lasts a decade or two and just becomes more and more complex and complete.

(Original recipe from Nigel Slater’s Appetite, Fourth Estate, 2001.)

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Pappardelle with Chicken Liver Ragù

Posted in Food, Italian, Pasta, tagged , , , , , , on 25 February 2013| 5 Comments »

Wholesome and earthy, obviously don’t try this if you don’t like liver. We do and it was delicious.

Pappardelle with Chicken Liver Ragù – to serve 2 as a main or 4 as a starter

  • 200g dried pappardelle 
  • Freshly grated Parmesan, to serve

FOR THE RAGU: 

  • 200g chicken livers
  • 4 tbsp extra virgin olive oil
  • ½ small onion, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, chopped
  • 150ml dry Marsala
  • 100ml white wine
  • 1 tbsp chopped rosemary
  • 2 tbsp chopped flat-leaf parsley
  • 40g butter

Heat a wide frying pan over a high heat until super hot and smoking. Toss the chicken livers in a bowl with 1 tbsp of the oil and some salt and pepper, then pour into the hot pan in a single layer. Fry for a couple of minutes without moving, until well browned on one side. Turn and fry the second side for 2 minutes, then transfer to a plate to cool. When cool enough to handle, chop the livers finely, reserving any juices.

Fry the onion, celery and garlic in the rest of the oil with salt and pepper in a small saucepan over a lowish heat. When very soft (about 10 minutes), add the chopped liver and its juices and fry for a couple of minutes until heated through. Add the Marsala and wine and cook at a very gentle simmer until the sauce is very thick (almost like a pâté) with a little oil risen to the surface, at least an hour. Add about 100ml of water during the cooking if it starts to dry out. Stir in the rosemary and remove from the heat.

Cook the pasta according to the pack and re-heat the sauce in a wide frying pan. Add a splash of water to the sauce if you need to thin it slightly (the liquid part should be creamy). Drain the pasta and add to the sauce with the parsley and butter. Cook together for a few minutes or until the butter has melted and the pasta is well coated in the sauce. Serve with the Parmesan.

Wine Suggestion: Chicken livers have a really strong and rich flavour which should pair well with a good quality Rioja with a little age, such as one of  La Rioja Alta Gran Reservas.

(Original recipe from Bocca Cookbook by Jacob Kennedy, Bloomsbury, 2011.)

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Gammon Egg & Chips

Posted in Food, tagged , , , , , on 21 February 2013| 1 Comment »

Not every meal needs to be fancy, but it does have to be tasty. Like this one was 🙂

Grilled ham, egg & chips – to serve 2

  • 2 large baking potatoes
  • 4 tbsp sunflower oil
  • pinch of  paprika
  • pinch of cayenne pepper
  • 2 gammon steaks
  • 2 eggs

Heat the oven to 200C/gas 6.

Cut the potatoes into chunky chips, put in a pan of salted water and bring to the boil. Simmer for 5 minutes or until slightly softened, then drain and steam-dry in the pot for a few minutes.

Pour 3 tbsp of the oil into a shallow baking tray and heat in the oven for 5 minutes. Toss the chips with the paprika, cayenne pepper and some salt. Tip the chips into the hot oil and bake for 40 minutes, tossing halfway through.

Before the chips are ready, cook the gammon slices on the barbecue or on a griddle pan. Use the last bit of oil to fry the eggs.

Serve the gammon steaks with an egg on top and some chips on the side.

Wine Suggestion: We probably wouldn’t have wine with this but if you’re in the mood you could try a light red that’s been slightly chilled.

 

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Almond & Fig cake

Posted in Dessert, Food, Vegetarian, tagged , , , , , on 19 February 2013| 1 Comment »

We made this when figs were in season and brought it to a friends house for lunch, then forgot about it. Here’s the recipe for the next time you find some fresh figs.

Fig, orange and polenta cake – to serve 8

  • 220g butter
  • 220g golden caster sugar
  • 150g almonds
  • 150g ground almonds
  • 3 large eggs
  • 150g polenta
  • a level teaspoon of baking powder
  • finely grated zest and juice of a large orange
  • 12 green cardamom pods
  • 6 figs

FOR THE SYRUP:

  • the juice of 2 oranges
  • the juice of 2 lemons
  • 4 tbsp honey

Line the base of a loose-bottomed non-stick 20cm cake tin with baking parchment. Preheat the oven to 180°C/Gas 4.

Beat the butter and sugar until light and fluffy. Pour boiling water over the almonds, drain with a spoon and remove the skins. Finely chop the almonds in a food processor or by hand, then add them, along with the ground almonds to the cake mix.

Break the eggs into a small bowl, beat them lightly and add to the mix. Mix the polenta and baking powder together, then fold them into the mixture together with the grated orange zest and juice. Crush the cardamom pods and remove the tiny black seeds, then grind them to a fine powder with a pestle and mortar or spice grinder. Add to the cake mix.

Cut the figs in half. Put half the cake mixture into the lined tin, add the figs, then add the rest of the cake mix and smooth the top level. Bake for 30 minutes, then turn the heat down to 160°C/Gas 3 and bake for a further 25-30 minutes or until the cake feels firm. Insert a metal skewer into the centre of the cake – if it comes out clean the cake is ready.

To make the syrup , squeeze the orange and lemon juice into a stainless steel saucepan, bring to the boil and dissolve the honey in it. Keep at the boil for 4-5 minutes or until a thick syrup has formed.

Poke holes in the top of the cake with a skewer, then spoon over the hot syrup. Leave until almost cool, then remove from the tin. Serve with some thinly sliced oranges and natural yoghurt.

(Original recipe from Nigel Slater’s Tender Volume II, Fourth Estate, London 2010.)

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Sea Bass with Tahini and Curry Sauce

Posted in Fish, Food, tagged , , , , , , on 18 February 2013| Leave a Comment »

Yet another Lebanese dish, we’ll have to move onto another theme soon! This is delicious and quite rich so probably best served as a mezze dish or shared starter, though it will feed 2 people as a main dish.

Sea Bass with Tahini and Curry Sauce – to serve 2 as a main or 4 as a starter

  • 4 sea bass fillets
  • 1 tbsp butter
  • 1 tsp sesame seeds, toasted
  • 2 tbsp chopped coriander
  • squeeze of lemon juice, to serve

FOR THE SAUCE 

  • 6 tbsp tahini
  • 1 tsp salt
  • juice of 1 lemon
  • 1 tsp hot curry powder
  • 120ml water

Preheat the oven to 180ºC/Fan 160ºC/Gas 4.

Mix all the sauce ingredients together in a bowl. Pour the sauce into an ovenproof dish and put in the oven to warm.

Cut each fillet in half, score the skin with 2 slashes, and season well.

Heat a frying pan, add the butter, and when melted, add the fish, skin side down. Cook for about 2 minutes or until the skin is crispy and golden. Turn the fillets over and cook for another minute or two until the flesh flakes easily.

Take the dish out of the oven, add the fish to the sauce, and sprinkle with sesame seeds. Put the dish back into the oven for 5 minutes.

Sprinkle with chopped coriander and a squeeze of lemon before serving.

Wine Suggestion: A full-bodied textural white, like an oaked Vermentino.

(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon, 2012.)

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Lebanese Giant Couscous & Chickpea Salad

Posted in Food, Side dish, tagged , , , , , , , , , on 11 February 2013| 1 Comment »

One of those dishes that was even better than expected.We served this with lamb chops with seven spices but it would make a nice mezze dish or a side for any grilled fish or meat.

Giant Couscous & Chickpea Salad – to serve between 4 & 6

  • 12 cherry tomatoes, halved
  • 3 tbsp olive oil
  • 500ml vegetable stock
  • 120g giant couscous
  • 400g tin chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tsp ground ginger
  • 3 tbsp chopped coriander
  • 3 tbsp chopped parsley
  • juice of ½ a lemon

Heat the oven to 200ºC/Fan 180ºC/Gas 6.

Put the tomatoes on a baking tray, drizzle with 1 tbsp of the oil and season with salt and pepper. Bake for about 20 minutes or until soft.

Pour the vegetable stock into a small saucepan and bring to the boil. Add the couscous and simmer for about 10 minutes or until tender (check it as it may not take the full 10 minutes). Strain, tip into a bowl and add the chickpeas.

Heat the rest of the oil in a frying pan, add the onion, and cook over a low heat for 5 minutes or until soft. Stir in the spices and cook for another minute. Remove from the heat and stir the spiced onion into the couscous and chickpea mixture.

Add the coriander, parsley, and roasted tomatoes, and season well with salt and pepper and a squeeze of lemon.

(Original recipe from The Lebanese Kitchen by Salma Hage, Phaidon, 2012.)

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Chicken & Sage Skewers

Posted in Chicken, Food, Healthy, tagged , , , , , , on 6 February 2013| Leave a Comment »

This chicken in this is so juicy and flavoursome and would be great for crowds as well as a quiet night at home. You could grill them but we recommend you get the barbecue out – it will warm your hands against all this cold winter weather!

Sage & Lemon Chicken Skewers – to serve 4

  • 3 skinless chicken breasts
  • olive oil
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced
  • a handful of sage leaves

Cut the chicken breasts into bite-sized cubes and toss with a little olive oil, the garlic and the lemon zest and juice. Season well. Thread onto 4 metal skewers, alternating chicken with sage.

Grill for about 5 minutes on each side or until the chicken is cooked.

Wine Suggestion: Something simple, light and lemony is all that is required here. We had an Italian white, made from the Falanghina grape, which was yummy.

(Original recipe from BBC Olive Magazine, January 2013)

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Sprout-fry with Sesame & Spring Onions

Posted in Food, Healthy, Side dish, Vegan, Vegetarian, tagged , , , , , , , , on 1 February 2013| 1 Comment »

A stir-fry of Sprouts; Brussels & Bean. A delight and a real treat as a healthy midweek supper.

Sprouts with Sesame & Spring Onions – to serve 2 (or 4 as a side)

  • 1 tbsp sesame oil
  • thumb-size piece ginger, cut into matchsticks
  • 300g Brussels sprouts, halved
  • 250g beansprouts
  • small bunch spring onions, sliced diagonally
  • 1 tbsp clear honey
  • 2 tbsp soy sauce, plus extra to serve
  • 1 tbsp sesame seeds

Heat the oil in a wok. Fry the ginger and Brussels sprouts, tossing, for 5-6 minutes, until slightly browned. Add a few tbsp water while they’re cooking if you need to stop them sticking, though the odd crusty bit will only improve things.

Add the beansprouts, spring onions, honey and soy sauce, then stir-fry for 1 minute. Sprinkle over the sesame seeds and serve with some extra soy sauce.

(Original recipe from BBC Good Food)

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