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Archive for June, 2020

Broad Bean Carbonara

Posted in Food, Pasta, tagged , , , , , , on 6 June 2020| 1 Comment »

Broad Bean Carbonara

There has been so many broad beans on our plates in the last couple of weeks, not that we’re complaining, we adore them! The frozen ones are hard to beat as they tend to be small and sweet.

Wine Suggestion: Choose a well made Chardonnay with a deft hand with oak and fresh acidity depending on what you have at hand; Burgundy, Jura, Baden, Stellenbosch, Macedon, Santa Cruz, etc.

Broad bean carbonara – serves 2

  • 85g pancetta (we had bacon lardons which worked perfect)
  • 100g podded and skinned broad beans (put the beans in boiling water for a minute, then refresh under cold water, the skins will slip off easily) – if you’re buying in pods you will need about 400g
  • 2 egg yolks
  • 2 tbsp double cream
  • 200g parpardelle pasta (we used tagliatelle but you could use whatever pasta)
  • 50g Parmesan, grated

Bring a large pan of water to the boil and salt it generously.

Meanwhile, heat a large frying pan and cook the pancetta/bacon for about 8 minutes or until crisp.

Beat the egg yolks with the cream and season generously with black pepper.

Cook the pasta according to the timings on the pack, then drain, but save a bit of the cooking water.

Toss the pasta with the broad beans and pancetta in the frying pan. Add the egg and cream mixture and stir to coat, you may need some of the pasta water to create a silky sauce. Add half the Parmesan and toss through the pasta, then serve in warm bowls with the extra Parmesan on top.

(Original recipe from BBC Good Food).

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Double Chocolate Shortbreads

Posted in Food, tagged , , , , , , , , , on 5 June 2020| Leave a Comment »

Double Chocolate Shortbreads

We’re not prolific bakers, in case you hadn’t noticed. Jono & Orlaith have been doing a bit of baking during the week to keep Orlaith entertained and to stop her begging from more dubious treats from the corner shop. These were definitely a hit and very easy. Freeze half to pull out and bake another day.

Double Chocolate Shortbreads – makes 12

  • 175g butter, softened
  • 85g golden caster sugar
  • 200g plain flour
  • 2 tbsp cocoa powder
  • 100g milk or dark chocolate chips

Mix the butter and sugar together with a wooden spoon. Stir in the flour and the cocoa, then the chocolate chips – use your hands if you need.

Halve the dough and roll each piece into a 5cm thick log. Wrap in cling film and chill for an hour (it will be fine for a few days in the fridge either or you can freeze it).

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

Slice the dough into 1cm-thick rounds and transfer to a lined baking tray. Bake for 10-12 minutes and leave to cool on the tray.

(Original recipe by BBC Good Food)

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Broad Bean & Dill Pilaf

Posted in Food, Gluten-free, Side dish, Vegetarian on 4 June 2020| 1 Comment »

Broad Bean and dill pilaf

Every-time we do a pilaf (which is not often) we wonder why we don’t cook them more often. This broad bean and dill version is so tasty you could just eat a big bowl of it for dinner without any accompaniment. We had a barbecued pork chop and it would also be great with lamb.

Broad bean & dill pilaf – serves 4

  • 300g basmati rice
  • 50g butter, plus extra to serve
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 500ml vegetable stock
  • 400g podded and skinned broad beans (we use frozen broad beans, put them in boiling water for a minute, then drain and the skins will pop off easily, if you’re buying broad beans in the pods you will need about 1.6kg)

Rinse the rice until the water runs clear, then soak in warm water for 5 minutes before draining well.

Heat the butter in a saucepan and add the onion and garlic. Cook for 8-10 minutes until softened but not coloured.

Stir the rice into the onions and pour over the stock. Cover and bring to the boil, then turn down the heat as low as you can and cook for 10 minutes.

Take the lid off the pan and very quickly scatter over the broad beans. Replace the lid and cook for another 5 minutes. If there is a lot of liquid you can turn up the heat and simmer for 5 minutes until it is absorbed. Stir in the dill and some extra butter before serving.

(Original recipe from BBC Good Food)

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Spicy Roasted New Potatoes with Lemon & Herbs

Posted in Food, Gluten-free, Potato, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 3 June 2020| 2 Comments »

This dish bursts with flavour. We’ve been entertaining in our garden (in small groups and at a distance) and it’s been so nice to cook dishes to feed more than 2! Another triumph from Falastin and great with some grilled meat; this will be done many a time again we suspect. You can prep up to the point before you put the potatoes in the oven. Cook and dress when you’re ready to eat.

Update: done again in winter with a chicken curry dish and a salmon in tahini dish. Just as good and as good a match as with the barbecued meat from earlir in the year.

Spicy roasted new potatoes with lemon & herbs  – serves 4

  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 7 large cloves of garlic, thinly sliced
  • 1 large red chilli, thinly sliced
  • 200g cherry tomatoes
  • 750g baby new potatoes, quartered
  • ½ tsp caster sugar
  • 1 large lemon, finely grate the zest to get 2 tsp and juice to get 2 tbsp
  • 10g coriander, roughly chopped
  • 5g dill, roughly chopped

Preheat the oven to 200C fan.

Lightly crush the cumin and coriander seeds in a pestle and mortar.

Put the olive oil in a large sauté pan over a high heat. Add the cumin and coriander seed and cook for a minute, stirring. Add the garlic and cook for another minute or until it starts to colour.

Add the chilli and tomatoes and cook for a couple of minutes, stirring, until the tomatoes start to soften. Add the potatoes, sugar, 1 tsp of salt and a generous grind of black pepper. Stir and transfer to a large baking tray lined with baking parchment.

Roast for 40 minutes, tossing once, until the potatoes are crispy and cooked through.

Remove from the oven and set aside to cool for 5 minutes before adding the lemon zest & juice, coriander & dill. Toss gently & serve.

(Original recipe from Falastin by Sami Tamimi & Tara Wigley, Ebury Press, 2020.)

Spicy Roasted New Potatoes with Lemon & Herbs

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Sami Tamami’s Chopped Salad

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 2 June 2020| Leave a Comment »

Falastin Chopped Salad

I’ve been trying to suppress my cookbook habit in lockdown; there’s really no room left on the bookshelves. However, Jono recognised that I could not be without Falastin and it arrived this week. It’s everything we love and know to expect from Tami & Tara. The pages are splattered with tahini and sumac already! We chopped everything a couple of hours in advance, as it takes a while, and then assembled and tossed just before serving.

Chopped Salad (tahini version) – serves 4

  • 4 small Lebanese cucumbers (or 1 normal cucumber), quartered lengthways, seeds removed and cut into ½ cm dice
  • 420g ripe tomatoes, cut into ½ cm dice
  • 1 red pepper, cut into ½ cm dice
  • 2 green chillies, finely chopped
  • 5 scallions, finely sliced
  • 3 tbsp olive oil
  • 30g parsley, very finely chopped
  • 15g mint leaves, finely shredded
  • 1 large clove of garlic, crushed
  • 2 lemons: finely grate the zest to get 2 tsp and juice to get 3 tbsp
  • 1½ tsp salt
  • plenty of black pepper
  • 80g tahini
  • 1 tbsp sumac

Prep everything and keep them separate. When ready to eat place all of the ingredients, except the sumac, in a large bowl and toss to combine. Sprinkle over the sumac.

(Original recipe from Falastin by Sami Tamimi and Tara Wigley, Ebury Press, 2020.)

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