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Archive for October, 2016

Salmon Macaroni Bake

Posted in Fish, Food, Pasta, tagged , , , , , , , , , , , on 31 October 2016| 5 Comments »

Rich Salmon Macaroni

This is super rich and luxurious and needs no other accompaniment than lots of dressed salad leaves (and a glass of wine of course).

Wine Suggestion: There are two options here. One is to balance the richness of the dish with an equally weighty wine and for this we’d drink a good white Burgundy, Meursault preferably. Conversely you can cut through the richness with something a bit more fresh and zingy such as a good Sancerre, the key here is to make sure the wine has texture and concentration so it’s not overwhelmed. Again, choose a very good producer if you can. 

Salmon with macaroni – serves 4

  • 600ml double cream
  • 400g piece of salmon fillet
  • 1 bay leaf
  • 150g macaroni
  • 2 tbsp wholegrain mustard
  • 50g sourdough bread
  • large handful of fennel fronds/dill

Preheat the oven to 200ºC.

Pour the cream into a saucepan and add the salmon, bay leaf and some freshly ground black pepper. Bring almost to the boil, then turn the heat down and cook gently for about 10 minutes or until the flesh flakes easily, then remove from the heat.

Boil the pasta in lots of salty water for about 9 minutes, then drain and tip into a baking dish. Remove the salmon from the cream and flake into large chunks, discarding any skin and bones. Tuck the salmon in amongst the pasta. Add the mustard to the cream with a little salt, then pour over the salmon & pasta.

Put the sourdough bread and fennel/dill into a food processor and pulse to coarse crumbs. Scatter the herby crumbs over the pasta. Bake for 20-25 minutes or until the crumbs are golden.

(Original recipe from The Kitchen Diaries III by Nigel Slater, Fourth Estate, 2015.)

Mac n Salmon

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Cinnamon Lamb Curry

Posted in Asian, Food, Gluten-free, Indian, Lamb, tagged , , , , , , , , , on 29 October 2016| 3 Comments »

Howrah Express

Brown food is just not photogenic but this really is a delicious lamb curry. Lamb neck is one of our favourite cuts; cheap and meltingly tender when cooked slowly.

Wine Suggestion: We’ve yet to find a wine that we think works with the intense flavours in this dish. Try an Indian beer such as Singah.

Cinnamon Lamb Curry – serves 8

  • 4 tbsp rapeseed oil
  • 2 large onions, finely chopped
  • 8 cloves of garlic, finely chopped
  • 1 x 400g tin of plum tomatoes
  • 1½ tsp garam masala
  • 1¼ tsp chilli powder
  • 2 tsp ground cumin
  • 1½ tbsp ground cinnamon
  • 1½ tsp salt
  • 1.2kg lamb neck fillet, chopped into chunks
  • 150ml full-fat yoghurt, whisked

Heat the oil in a large, heavy casserole dish over a medium heat. Add the onions when the oil is hot and fry until golden, about 8-10 minutes, then add the garlic and stir-fry for another couple of minutes.

Pour the tinned tomatoes into a bowl and crush a little with your hands before adding to the casserole. Cook for about 6 minutes or until the sauce has thickened.

Add the garam masala, chilli powder, cumin, cinnamon and salt, and mix. Add the lamb and cook until sealed all over. Add the yoghurt one spoon at a time while slowly stirring (to prevent splitting) and then add 200ml of warm water – you want it to just cover the lamb.

Bring the mixture to the boil, then cover and turn the heat to low. Simmer for 1½ hours or until the lamb is soft and falling apart. Take the lid off the pan and reduce the sauce to a consistency you like, then remove from the heat. Season to taste and serve with naan breads or steamed rice.

(Original recipe from Made in India by Meera Sodha, Penguin, 2014.)

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Bombay Egg & Potato Curry

Posted in Food, Gluten-free, Healthy, Indian, Vegetarian, tagged , , , , , , , , , , on 26 October 2016| Leave a Comment »

Egg & potato curry 1

A tasty mid-week veggie curry for two. Not much more to say really. Serve with a cold beer if you’ve got one.

Bombay Egg & Potato Curry – serves 2

  • 2 onions, 1 chopped and 1 quartered
  • sunflower oil
  • 2 green chillies, 1 halved and deseeded and the other finely sliced
  • 2 garlic cloves
  • a handful of coriander, leaves and stalks separated
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp fennel seeds
  • 2 tsp black mustard seeds
  • 1 vegetable or chicken stock cube
  • 1 tin chopped tomatoes
  • 150ml coconut milk
  • 400g potatoes, peeled and cut into 2.5cm dice
  • 3 eggs
  • juice of 1 lemon
  • basmati rice to serve

Fry the chopped onion in 1 tbsp of sunflower oil in a large frying pan or shallow casserole until soft and golden.

Meanwhile, whizz the quartered onion, halved chilli, garlic & coriander stalks with ¼ tsp salt to a paste – you might need to add a splash of water.

When the onions are softened, stir in the paste and spices and fry for about 5 minutes or until fragrant. Crumble in the stock cube, stir in the tomatoes and coconut milk along with a tinful of water and bring to a simmer. Add the potatoes, then cover and simmer for about 8 minutes.

Meanwhile, boil the eggs in boiling water for about 8 minutes, then cool under cold running water, peel and quarter.

Remove the lid from the curry and continue to simmer for another 10-15 minutes or until the potatoes are tender and the sauce has reduced and thickened.

Taste the curry and season with salt, black pepper and lemon juice to taste. Gently lay the quartered eggs into the sauce, turn off the heat and replace the lid to allow the eggs to gently warm for a minute or so.

Serve with the sliced green chilli, coriander leaves and steamed basmati rice.

(Original recipe by Sarah Cook in BBC Olive Magazine, April 2015.)

Egg & potato curry 2

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Tajik Green Lentil & Rice Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , on 24 October 2016| 3 Comments »

Tajik green lentil & rice soup

We made this because we had lentils, onions, celery and carrots lying around and we hate wasting anything. This is  hearty and perfectly adequate as as a stand-alone dish. The herb paste and goat’s cheese make it extra special.  Not at all bad for a leftovers soup!

Wine Suggestion: as this is so hearty and earthy a round, juicy red matches this dish well. The Beelgara Shiraz from the Riverland in Australia, while not particularly complex works well because of the warm bramble and plum flavours, medium body and gentle tannins that don’t dominate but rather sit delightfully alongside the flavours of the lentils, pesto and cheese.

Tajik Green Lentil & Rice Soup – serves 4

  • olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 4 tomatoes, chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp cumin seeds
  • ½ tsp ground allspice
  • 200g green or brown lentils, washed
  • 150g brown rice, washed
  • 2 bay leaves
  • 1 litre hot vegetable stock
  • 120g crumbly goat’s or sheep’s cheese

For the herb paste:

  • 6 tbsp olive oil
  • a good handful of flat-leaf parsley
  • a good handful of coriander
  • a handful of mint
  • a handful of pistachios
  • a squeeze of lemon juice

Heat a large saucepan over a medium heat and add a good glug of olive oil. Throw in the onion, celery, carrot & tomatoes and cook until softened. Add the garlic, cumin seeds & allspice. Cook for another minute then stir in the lentils, rice & bay leaves.

Pour in the vegetable stock, bring to the boil, then turn down and cover the pan. Cook for 20-30 mintues or until the rice and lentils are tender.

To make the herb paste: put all the ingredients in a small blender with a good pinch of salt and pepper, then whizz to a thick puree.

Thin the soup with a little hot water and taste for seasoning. Serve in bowls with the herb paste & crumbled cheese on top.

(Original recipe from Samarkand by Caroline Eden & Eleanor Ford, Kyle Books, 2016.)

Tajik herb paste

 

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Marsala Honey Pears with Gorgonzola

Posted in Cheese, Dessert, Food, Gluten-free, tagged , , , , , , , , , , on 22 October 2016| Leave a Comment »

Marsala honey pears with Gorgonzola & walnuts

A dessert and a cheese course all at once, solving the problem of which goes first. This is really delicious Autumn dish. Make sure you serve the creamy gorgonzola at room temperature. Marsala is a dessert wine from Sicily which is relatively easy to find, it also works well with figs – see Roast Figs with Marsala.

Wine Suggestion: naturally the Marsala from the recipe is a great match, look out for Florio or Pellegrino amongst others. Alternately a really good Sauternes emphasises the honey or a white Maury brings out the pears and all will work well with the Gorgonzola.

Marsala Honey Pears with Gorgonzola – serves 6-8

  • 2 tbsp olive oil
  • 2 pears, about 500g in total, cored and cut into eighths
  • 3 tbsp Marsala
  • 2 tbsp honey
  • 50g walnut halves
  • 500g ripe Gorgonzola – keep in a cool place but avoid putting it in the fridge if at all possible

Heat the oil in a large frying pan, then fry the pears for 3 minutes per side.

Mix the Marsala and honey together,  add to the pears and allow the mixture to bubble furiously, then transfer to a plate.

Add the walnut halves to the juices left in the pan and stir-fry for about a minute or until browned and sticky. Remove from the pan and scatter over the pears. Serve with the creamy slab of Gorgonzola on the side.

(Original recipe from Nigella Express by Nigella Lawson, Chatto & Windus, 2007.)

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Coronation Chicken

Posted in Chicken, Food, Gluten-free, Party Food, tagged , , , , , , , , , , on 20 October 2016| 1 Comment »

Coronation Chicken

This is great for when you’re asked to bring a dish to a garden or other party. It feeds lots of people and is easy to transport and serve cold when you get there. Coronation Chicken might seem a bit old fashioned but watch it disappear – a favourite of adults and kids alike and well worth a bit of effort earlier in the day. Only perfectly ripe mangoes will do!

Wine Suggestion: There are a few options to match with this dish but our favourites are a good, but fruity Beaujolais, slightly chilled; Domaine Rochette’s Brouilly comes to mind. Alternately we also like a good, youthful Viognier and we’ve been enjoying Jean-Michel Gerin’s le Champine Viognier from the Northern Rhone where the exuberant fruit is balanced with texture and a fresh joie-de-vivre.

Coronation Chicken with Mango & Roasted Cashews – serves 8-10

  • 1.3kg chicken breasts
  • 1.2 litres chicken stock (home-made preferably for this dish)
  • 1 ½ tbsp lemon juice
  • 2 ripe mangoes, peeled and cut into 1cm pieces
  • 175g celery, chopped
  • 4 scallions, chopped
  • 125ml natural yoghurt
  • 125ml mayonnaise
  • 1 ½ tsp curry powder
  • ½ tsp cumin seeds
  • 150g roasted cashew nuts
  • 2 tbsp coriander, chopped

Bring the chicken stock to the boil in a large saucepan. Season the chicken breasts with salt and pepper and simmer gently in the hot stock for 5-7 minutes, depending on how big they are. Turn off the heat, cover the pan and allow the chicken to cool in the liquid. When cooled, remove with a slotted spoon and cut the chicken into small dice.

Mix the chicken with the lemon juice in a large bowl and season well with salt and pepper. Add the mango, celery and scallions.

Whisk the yoghurt and mayonnaise together.

Toast the cumin seeds in a hot frying pan for a few seconds, add the curry powder and cook for another couple of seconds. Grind, cool and add to the yoghurt and mayonnaise. Pour the sauce over the other ingredients and toss gently. Taste and season if necessary.

Just before serving, add the roasted cashew nuts, scatter with coriander and serve.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

 

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Chive Mash

Posted in Food, Gluten-free, Potato, Side dish, Vegetarian, tagged , , , , , , , , on 18 October 2016| 5 Comments »

Chive Mash

Everyone loves mash in our house especially with lots of cream and butter added. Chives from the garden are also a popular addition.

Chive Mash – serves 6 generously

  • 1kg potatoes, peeled and cut into chunks
  • 8 tbsp double cream
  • 50g butter
  • 6 tbsp snipped chives

Cover the potatoes with cold water and a good pinch of salt and bring to the boil. Cook for 15-20 minutes or until tender, then drain in a colander and return to the warm pan to dry.

Gently heat the cream in a small saucepan, then add the butter and pour over the potatoes. Season with salt and freshly ground white pepper. Add the chives and beat with a wooden spoon until fluffy.

 

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Monkfish Rice with Saffron

Posted in Fish, Food, Gluten-free, Spanish, tagged , , , , , , , , , , , , on 16 October 2016| Leave a Comment »

Paella de rape con azafran

This is a great weekend dish that is relatively easy to make and looks amazing when brought to the table with all its fabulous colours. The key to a good paella is not to stir it. Shake the pan occasionally to prevent sticking.

Wine Suggestion: We started with a glass of dry Hidalgo Napoleon Amontillado sherry followed by an old, but wonderfully youthful and fresh, Dehesa la Granja 14 1998 a Tempranillo from close to the Portuguese border in Castilla. The 14 refers to the minimum amount of time it is held by Alejandro Fernandez in his underground caverns on this property before release. At 18 years old it was delicious proof of the ageworthiness of this unique estate and its elegance and refined fruit didn’t overwhelm the monkfish.

Monkfish rice with saffron (Paella de rape con azafrán) – serves 4 as a main or 6 as a starter

  • 7 tbsp olive oil
  • 400g monkfish fillets, trimmed and cut into bit-size pieces
  • 2 large Spanish onions, finely chopped
  • 2 green peppers, halved, seeded and finely chopped
  • 6 garlic cloves, finely chopped
  • ½ tsp fennel seeds
  • 800ml hot fish stock (buy it fresh at your fishmongers)
  • 1 tsp saffron threads
  • 250g calasparra (paella) rice
  • 80ml white wine or fino sherry
  • 1 small bunch of flat-leaf parsley, roughly chopped
  • ½ tsp sweet smoked Spanish paprika
  • 225g piquillo peppers, torn into strips (we buy the brand Navarrico)
  • 1 lemon, cut into wedges

Heat 2 tbsp of the olive oil in a 30-40cm paella pan or frying pan over a medium-high heat. Add the monkfish and toss gently to fry until slightly undercooked in the centre. Remove the monkfish and any juices to a bowl and set aside.

Wipe the pan clean with kitchen paper and put back onto the heat. Add the rest of the olives oil and heat until hot, then add the onions and peppers, and cook for 15-20 minutes, stirring occasionally.

Turn the heat to medium, add the garlic and the fennel seeds, and cook for 10 minutes or until coloured and sweet. Meanwhile, bring the stock to the boil in a separate saucepan. Add the saffron, then take off the heat and leave to infuse for 10 minutes.

Add the rice to the paella pan and stir for a minute to coat with the oil and vegetables. (You can prepare the dish up to this point before your guests arrive. The recipe will take about 20 minutes to finish.)

Put the heat to medium-high and add the wine/sherry to the pan, followed by the hot stock. Add half the parsley and the paprika and season generously with salt and pepper. Do not stir the rice after this point. Simmer for 10 minutes or until there is just a little liquid above the rice. Spread the monkfish and its juices out across the top of the rice and gently push each piece of fish into the liquid. Gently shake the pan to prevent sticking and turn the heat to medium-low. Cook for 5 minutes or until there is just a little liquid left at the bottom of the rice. Turn the heat off and cover the dish tightly with foil. Leave to rest for about 5 minutes before serving.

Decorate with strips of piquillo peppers, the rest of the parsley and the lemon. Serve with a salad if you like.

(Original recipe from Moro: The Cookbook by Sam and Sam Clark, Ebury Press, 2001.)

Paella de rape con azafran

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Flageolet Bean Pie

Posted in Food, Vegetarian, tagged , , , , , on 12 October 2016| Leave a Comment »

Flageolet bean pie

A simple, warm, comforting and meat-free weeknight dinner.

Wine Suggestion: this is one where a good Pinot Grigio works, or more specifically a Pinot Gris from Pfalz in Germany or Alsace; dry, round and with good apple & pear fruits. Our choice this time is the Villa Wolf Pinot Gris from the Pfalz which finishes clean and refreshing but didn’t overwhelm the flavours of the dish.

Flageolet Bean Pie – serves 4

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 3 x 400g tins flageolet beans, drained and rinsed
  • 5 tbsp crème fraîche
  • 2 tbsp fresh thyme leaves (or use dried thyme)
  • 100g breadcrumbs
  • 50g cheddar cheese, grated
  • dressed salad leaves, to serve

Heat the oil in a frying pan and gently fry the onion for about 5 minutess until softened. Stir in the garlic and cook for another minute. Add the beans, crème fraîche and half the thyme. Season well, then cook until heated through.

Meanwhile, heat the grill to high.

Mix the breadcrumbs and cheese together, then stir in the rest of the thyme. Pour the beans into a baking dish and scatter with the breadcrumbs. Grill until the topping is crisp and golden. Serve with a green salad.

(Original recipe from BBC Good Food.)

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Thai Salmon Cakes with Carrot Salad

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , on 10 October 2016| Leave a Comment »

Thai salmon cakes with carrot salad

We like to use the Thai curry pastes that come in plastic tubs, Mae Ploy is a good one. There’s always more in the tub than we need which forces us to search for lots of recipes to use it up. This is a bit different for a weeknight, tastes really good and is healthy too.

Wine Suggestion: a light aromatic white is what we’d suggest, like a QbA or Kabinett Riesling from the Mosel. They tend to have a welcome low alcohol (7 to 9 % abv), delicate and vibrant fruit and a refreshing zing to cut through the little bit of residual sugar. A dry Riesling doesn’t work as well; the touch of sweetness helps balance the chilli and curry paste perfectly.

Thai Salmon Steaks with Carrot Salad – serves 2

  • 2 skinless salmon fillets, about 300g in total, cut into large chunks
  • 2 tsp Thai red curry paste
  • small handful of coriander leaves
  • groundnut oil

CARROT SALAD:

  • 1 tbsp rice wine vinegar
  • 1 tsp golden caster sugar
  • a small chunk of ginger, finely grated
  • 2 large carrots, grated
  • 3 scallions, shredded lengthways
  • 1 red chilli, shredded lengthways
  • handful of coriander leaves

Put the salmon, curry paste and coriander in a food processor. Pulse until roughly chopped, then form into 6 fishcakes and chill while you make the salad.

Mix the rice wine vinegar and sugar until the sugar dissolves, then add the ginger. Toss all the other salad ingredients together with the dressing.

Heat the oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through. Serve with the salad.

(Original recipe from BBC Olive Magazine, April 2011.)

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Chicken Patties with Rosemary & Pancetta

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 8 October 2016| Leave a Comment »

Chicken patties with rosemary & pancetta

Try these delicious chicken patties by Nigel Slater. Some of our favourite dishes are those where a sticky caramelised crust forms in the pan. Nigel suggests some lemon wedges and a spinach salad to serve.

Wine Suggestion: a 100% Grenache red actually is the business with this dish. While we see Grenache in quite a lot of blends when on it’s own it has a lovely spice, and if not too alcoholic and jammy (it ripens to high levels if untamed) a wonderful lightness of touch with soft, velvety tannins. If you’re exceptionally lucky an old (15-20yo) Chateau Rayas would be a treat. We drank, instead, the delightful l’O du Joncier Cotes du Rhone made by Marine Roussel in Lirac; a biodynamic, wild yeast treat that both treads lightly on the earth and tastes great.

Chicken patties with rosemary & pancetta – serves 2-3

  • 1 medium onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • a thick slice of butter
  • 100g cubed pancetta
  • leaves from 3 sprigs of rosemary, finely chopped
  • 450g chicken mince (if you have a mincer buy some chicken thighs and mince your own)
  • groundnut oil for frying
  • 250ml chicken stock

Warm the butter over a medium heat in a large frying pan. Add the onions and cook until softened and golden. Stir in the pancetta and rosemary and cook for a few minutes or until coloured. Empty the contents of the pan into a large bowl and allow to cool a bit.

Add the chicken mince to the onion mixture, season generously with pepper and a little salt, and mix well (your hands are the best tool for this). Shape the mixture into six little burgers and set aside for about 30 minutes to rest.

Preheat the oven to 190ºC/Gas 5.

Wipe the onion pan clean with a piece of kitchen towel and put back on the heat until hot. Add a small amount of oil and brown the patties for about 3 minutes on each side, then transfer to an ovenproof dish. Pour the stock into the dish and bake for 25-30 minutes or until the patties are sizzling and the stock bubbling. Serve with some of the hot stock spooned over.

(Original recipe from The Kitchen Diaries by Nigel Slater, Fourth Estate, 2005.)

 

 

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Tandoori Pork Burgers

Posted in Asian, Barbecue, Food, Gluten-free, Pork, tagged , , , , , , , , , , on 6 October 2016| Leave a Comment »

Tandoori pork burgers

This was such a tasty weeknight dinner inspired by a half-used jar of tandoori curry paste and a packet of supermarket naan breads. Ditch the naans for gluten-free burgers.

Wine Suggestion: A juicy Spanish, or Spanish varietal, should work here. There are some great and good value Garnacha’s, like one made by Bodegas Monfil, which are perfect when on a budget. If you want to push the boat out choose a ripe and juicy Ribera del Duero made from Tempranillo. Our favourite of the moment is the Carmelo Rodero and try their 9 Mesas for the juicy youthful fruit. Older and more concentrated Crianza’s and Reserva’s would overwhelm the dish.

Tandoori pork burgers with tomato & coriander raita – serves 4

  • 500g lean pork mince
  • 1 red onion, grated
  • 2 tbsp tandoori curry paste (we like Patak’s)
  • a small bunch of coriander, chopped
  • 150ml natural yoghurt
  • 2 tomatoes, chopped
  • 4 scallions, sliced
  • naan breads, to serve
  • Little Gem or Cos lettuce, to serve

Put the mince, onion, curry paste and half the coriander in a bowl, season with mix well, then form into 4 burgers.

Barbecue the burgers for 4-5 minutes on each side or until cooked through. Meanwhile, mix the rest of the coriander with the yoghurt, tomatoes & scallions.

Serve the burgers in some warm naan breads (we toasted ours on the barbecue) with the crispy lettuce and raita.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, August 2009.)

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Thai Pumpkin & Chickpea Curry

Posted in Asian, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , , on 5 October 2016| Leave a Comment »

Thai pumpkin & chickpea curry

Thai pumpkin & chickpea curry

A really good veggie curry and yet another use for the never-ending tub of Thai red curry paste. We’re very excited for pumpkin season and not because we want to make lanterns.

Pumpkin & chickpea curry – serves 4

  • 1 tbsp sunflower oil
  • 3 tbsp Thai red or yellow curry paste
  • 2 onions, finely chopped
  • 3 stalks lemongrass, bashed with the back of a knife
  • 6 cardamom pods
  • 1 tbsp mustard seeds
  • 1 piece pumpkin or a small squash (about 1kg)
  • 250ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • 400g tin chickpeas, drained and rinsed
  • 2 limes
  • large handful mint leaves
  • steamed rice and/or naan bread, to serve

Heat the oil in a sauté pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seeds for a few minutes or until fragrant. Stir the pumpkin or squash into the pan and stir to coat in the paste, then pour in the stock and coconut milk. Bring to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve on the side. Tear over mint leaves to garnish and serve with steamed rice or warm naan bread.

(Original recipe from BBC Good Food)

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Pizza Baked Potato

Posted in Food, Gluten-free, tagged , , , , , , , , , , , , on 4 October 2016| 1 Comment »

Pizza baked potato

The vast majority of our weeknight dinners are based on whatever happens to be left in the fridge after the weekend.  It turns out that leftover pizza toppings taste pretty good on top of a baked potato too. Also suitable for those who don’t eat pizza dough.

Wine Suggestion: If you happen to have something open already, that will do nicely.

Pizza Jacket Potatoes – serves 4

  • 4 large baking potatoes
  • 1 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 60g sliced pepperoni, torn (the thin sliced stuff from a packet will do fine)
  • 400g tin chopped tomatoes
  • small handful of basil leaves, shredded
  • 100g grated mozzarella/cheddar cheese

Heat oven to 200ºC/180ºC fan/gas 6.

Prick the potatoes all over with a fork. Bake directly on the oven shelf for 1-1½ hrs, or until soft.

Meanwhile, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for a minute or two,  then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

(Original recipe from BBC Good Food.)

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Rare Roast Beef with Rosemary, Bay & Shallots

Posted in Beef, Food, Gluten-free, Roast, tagged , , , , , , , , on 2 October 2016| Leave a Comment »

Roast BeefHow to make friends and influence people – serve them roast beef! We love it rare.

Wine Suggestion: a classic dish requires a classic match; good red Bordeaux. Specifically we love left-bank Bordeaux from a good vintage which has all the power but is never heavy; we don’t want to overwhelm the beef as it should be the star. 2009 and 2010 are surprisingly drinking very well and show how good they are but we’ve found the 2005’s are only just opening up. Interestingly we prefer more youthful vintages with this dish and think that the joy of primary fruit with just a little development makes a better match. For this meal we dug into the cellar and pulled out a Chateau Chasse-Spleen 2005 which was still quite tight and structured but the load of tannin in the wine worked perfectly with the proteins in the beef.

Rare roast beef with rosemary, bay & shallots – serves 4

  • rolled sirloin joint, about 1.1kg
  • 1 tbsp Dijon mustard
  • 4 sprigs rosemary
  • 3 bay leaves
  • 16 shallots
  • 500g baby new potatoes
  • olive oil

Preheat the oven to 220ºC/Fan 200ºC/Gas 7.

Make a bed with the rosemary and bay leaves in the bottom of a large roasting tin.

Smear the beef with mustard, salt and pepper and set on top of the bed of herbs. Make sure the herbs are well tucked in to prevent them burning.

Put the shallots and potatoes around the beef. Drizzle olive oil over the potatoes and shallots and toss with your hands to coat.

Roast the beef in the oven for 20 minutes, then turn down to 190ºC/Fan 170ºC/Gas 5. Cook for a further 20-25 minutes, then remove from the oven and rest for 10 minutes while keeping the potatoes & shallots warm.

(Original recipe in BBC Olive Magazine, March 2011.)

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