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Archive for October, 2015

Courgette & Halloumi Kebabs

Posted in Barbecue, Food, Vegetarian, tagged , , , , , , , on 19 October 2015| 1 Comment »

Courgette & Haloumi Kebabs

There’s still a few courgettes left in the shops and there is just enough warmth left in the air to brave one last barbecue. We had these as a main course with a couscous salad. If that’s a step too far you could treat this as a side and barbecue some bangers or burgers for Halloween.

Courgette & Halloumi Kebabs – serves 4

  • ½tsp chilli powder
  • small handful mint, chopped
  • 1 lemon, juiced and zested
  • 2 tbsp extra-virgin olive oil
  • 2 courgettes, cut into 1 cm rounds
  • 225g pack halloumi cheese, cut into large cubes

Mix the chilli, half the mint, lemon zest and juice, olive oil, courgettes and halloumi together in a bowl. Leave to marinate for 30 minutes.

Thread the marinated courgettes and halloumi cubes onto skewers (soak them first if you’re using wooden ones). Cook on a preheated barbecue for 7-8 minutes, turning and basting with any leftover marinade.

Sprinkle the rest of the mint over before serving.

(Original recipe from BBC Good Food)

Courgette & Haloumi Kebabs with couscous

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Tuscan Slow-Cooked Shin of Beef with Chianti

Posted in Beef, Food, Italian, tagged , , , , , , , , , on 12 October 2015| Leave a Comment »

Beef shin braised in Chianti

Take a shin of beef and braise it for hours in a bottle of Chianti until it can be carved with a spoon … what’s not to like!

Wine Suggestion: the obvious choice is Chianti but given the richness and depth in the food make sure it is one with a bit of depth; younger, or more basic Chianti is just too light. We tried one by Tenuta Sant’Alfonso which comes from a specific vineyard with clay-rich soils which was opulent and fuller structured. It had licorice, dark cherry and mocha flavours which was a great match.

Tuscan slow-cooked shin of beef with Chianti – serves 6

  • 1kg beef shin, off the bone
  • olive oil
  • 2 large onions, finely chopped
  • 3 sticks celery, finely chopped
  • 1 carrot, finely sliced
  • 6 fat garlic cloves, finely chopped
  • 750ml Chianti or other robust red wine
  • 4 tbsp tomato purée
  • 4 bay leaves
  • 150ml beef stock

Heat the oven to 180C/fan 160C/gas 4.

Season the meat, then brown in a large casserole with a little olive oil.

Remove the meat and cook the onions, celery, carrot and garlic until softened, adding a bit more oil if needed.

Pour in the wine and bring to the boil before adding the tomato purée, bay leaves & beef stock.

Return the beef to the pan and bring to a simmer.

Cover with a lid and cook in the oven for 4 hours or until the meat falls apart.

When ready, pull the meat into chunks and stir through the sauces.

Serve with mash or fresh pappardelle pasta.

(Original recipe from BBC Olive Magazine, September 2015.)

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Hot & Sour Aubergine

Posted in Asian, Food, Vegetarian, tagged , , , , , , , on 5 October 2015| 2 Comments »

Hot & Sour Aubergine

This photo is a bit dark in colour but the flavours are vibrant and delicious and we’re now converts to soaking aubergine in brine before stir-frying to give a soft, velvety texture.

Hot & Sour Aubergine – serves 2

  • 1 large or 2 medium aubergines, cut into long batons
  • 100g green beans, halved
  • 2 tbsp vegetable oil
  • 1 large onion, thickly sliced
  • 1 red chilli, deseeded and thinly sliced

FOR THE SAUCE:

  • 2 tbsp light soy sace
  • 2 tbsp dark soy sauce
  • 1 tbsp tomato purée
  • 2 tbsp Chinese black vinegar or balsamic vinegar
  • 1 tbsp golden caster sugar
  • 1 tsp cornflour dissolved in 2 tbsp water
  • cooked rice, to serve

Put the aubergine slices into a bowl of lightly salted water and leave to soak for 30 minutes, then drain and pat dry.

Blanch the green beans in boiling water for a minute, then rinse in cold water and drain.

Combine all of the sauce ingredients in a small bowl and set aside.

Heat the oil in a large frying pan or wok over a medium-high heat, then cook the aubergine until well browned on all sides. When the aubergine is starting to take on a good colour, add the onion and chilli and continue to stir-fry for 4 minutes or until soft.

Add the sauce and green beans, cover with a lid, then turn down the heat and simmer for 2 minutes or until the aubergine is soft. Serve with rice.

(Original recipe from BBC Good Food)

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