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Archive for July, 2023

Herb-Stuffed Lamb Breast with Onion Gravy

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 30 July 2023| Leave a Comment »

Lamb breast is a favourite cut for slow-cooking. It is melt in the mouth by the time it’s done and the onion gravy with this dish makes itself. We served with boiled new potatoes, steamed asparagus and roasted carrots on a cool and rainy Spring evening. It has taken us a while to post this as we thought we missed the seasonal boat but actually the weather in Ireland has been so bad that this would be perfect right now!

Wine Suggestion: This dish suits a good Cabernet Sauvignon and without spending the earth (and you can) the bargain of the moment is Parker Coonawarra Estate’s Cool Climate Cab. It hits the spot so well. Genuinely fresh because of Coonawarra’s proximity to the cold Antarctic winds hitting the coast, which combines with the Terra Rossa Soils, this wine has power and poise in equal measure. Freshness to cut through little bit of fattiness and poise to carry through the whole meal.

Herb-stuffed lamb breast with onion gravy – serves 4

  • 800g lamb breast (we had to get two small ones which worked perfectly too)
  • 2 tbsp Dijon mustard
  • a handful of flat-leaf parsley, finely chopped
  • a handful of chives, finely chopped
  • a handful of mint, finely chopped, plus extra to serve
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 4 cloves of garlic, finely sliced
  • 250ml white wine
  • 250ml chicken stock

Heat the oven to 170C/fan 150C/gas 3.

Season the lamb all over, then lay it out flat on a large board, with the flesh side facing upwards. Brush all over with the mustard, then sprinkle over the herbs. Roll up tightly lengthways and tie with pieces of kitchen string to hold it together.

Heat the oil in a large casserole and brown the lamb all over until golden brown. Remove the lamb to a plate, then tip the onions and garlic into the casserole, and cook for 10 mintues until starting to soften. Pour in the white wine and chicken stock, then return the lamb, cover with a lid and cook in the oven for 3 hours.

Lift the lamb onto a warm plate, cover tightly with foil and leave to rest for 20 minutes. Skim any excess fat of the gravy and keep warm, you can add a splash of warm water if looks too thick. Slice the lamb and serve with the onion gravy and some chopped mint.

(Original recipe by Janinie Ratcliffe and Adam Bush in Olive Magazine, May 2019.)

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Life-saving Creamy Pancetta & Parmesan Pasta

Posted in Food, Italian, Pasta, tagged , , , , , , , , , on 20 July 2023| Leave a Comment »

A dish for when you arrive home tired from work and realise you have almost nothing in the cupboard to eat … except pasta, a lurking packet of pancetta and a block of parmesan (a staple in our most fridges).

Wine Suggestion: A simple, dry Rosé caught our fancy, to reflect the long day and store-cupboard cooking. A reliable and refreshing wine-rack staple is the Domaine Gayda Flying Solo Rosé. Made from Grenache and Cinsault in the Languedoc by Tim Ford, an old friend, this is refreshing and has a classic textural character that allows it to be drunk with food like tonight, as well as sipped and enjoyed in the sunshine on its own.

Life-saving creamy pancetta and Parmesan pasta – serves 2

  • 77g pack of pancetta cubes (that is one half of the two pack they come in)
  • 2tbsp olive oil
  • 600ml chicken stock
  • 200g fusilli pasta
  • 75ml double cream
  • 30g Parmesan, finely grated
  • a handful of basil leaves, shredded

Heat the olive oil in a deep frying pan, then add the pancetta and cook until crisp.

Add the stock and pasta, bring to a simmer, then cook until tender (start testing a little before the suggested timings on the pasta pack).

Stir in the cream and Parmean and simmer for a couple of minutes, then season really well with plenty of black peper.

Stir in the basil and serve.

(Original recipe by Janinie Ratcliffe in Olive Magazine, June 2019.)

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Moussaka

Posted in Food, Greek, tagged , , , , , , , , on 15 July 2023| Leave a Comment »

We make moussaka once a year … usually in the summer on a rainy day as it takes a bit of time and attention. This is the fourth version on the blog and we can’t decide which one we prefer and usually alternate between this recipe by Neil Perry and this one by Tamasin Day-Lewis. Recently someone sent us a message and suggested that we try a version by Tessa Kiros from Falling Cloudberries. Tessa’s version has a layer of fried potatoes which is an excellent addition and a really thick layer of bechamel on top – yet again another excellent moussaka recipe to add to our list. We love all three but they’re all slightly different. A delicious conundrum.

You can prepare the fried vegetables and mince a few hours in advance and layer it up in the dish but don’t make the béchamel until you’re ready to bake the moussaka. You will need a large rectangular dish about 35cm long, 24 cm wide and 6 cm deep.

Wine Suggestion: If you are lucky enough to have a Xinomavro, or Agiorgitiko to hand from Greece we’d highly recommend pairing with this. We had none lying around so instead opened a wonderfully fresh old-vine blend of Garnacha Fina and Garnatxa Peluda (Grenache Noir varieties) from Terra Alta in Spain. The Edetària via Edetana Negre is so expressive and minerally with red plum and deep, earthy cherry flavours and a balsamic twist. It shows why this region should be regarded as one of the best in the world for this grape, both red and white, with it’s combination sunshine, altitude, and fresh breezes on a landscape formed by an ancient sea bed.

Moussaka – serves 8

  • 2 large aubergines (about 1kg)
  • light olive oil for frying
  • 1 large onion, finely chopped
  • 3 tbsp chopped flatleaf parsley
  • 2 cloves of garlic, finely chopped
  • 850g minced pork and beef
  • 1 tsp ground cinnamon
  • ½  tsp dried oregano
  • 1 bay leaf
  • 125ml white wine
  • 500g tomato passata
  • 500g potatoes

FOR THE BÉCHAMEL SAUCE:

  • 120g butter
  • 125g plain flour
  • 1 litre warm milk
  • freshly grated nutmeg

Slice the tops off the aubergines, then slice lengthways into 5mm thick slices. Sprinkle generously with salt and set aside in a bowl for about 30 minutes.

Heat tbsp of the oil in a wide, deep saucepan. Sauté the onion until soft and golden, then add the parsley and garlic and cook for another minute, then add the mince. Cook over a medim-high heat until beginning to brown, then add the cinnamon, oregano and bay leaf and season with salt and pepper. Keep cooking until the mince is browned, then add the wine and allow most of it to evaporate off before adding the passata. Leave to simmer for 30 minutes, uncovered, if it looks dry add a splash of water.

Meanwhile, cut the potatoes lengthways into 5mm thick slices and pat them dry with kitchen paper. Heat 4-5 tbsps of the olive oil in a large non-stick frying pan and fry the potatoes in batches over a medium heat, until golden on both sides and cooked through. Remove to a plate lined with kitchen papper and sprinkle with a little salt.

Rinse the salt from the aubergine with cold water and pat dry. Fry the aubergine slices in the same oil that you used for the potatoes. When they are golden on one side, turn the slices over and prick any hard bits with a fork. Continue cooking until they are almost collapsing, then drain on kitchen paper. You will need to add another tbsp of olive oil between each batch as the aubergines tend to suck it up.

Preheat the oven to 180C/Gas 4.

Arrange half the aubergine slices over the base of the dish, you can overlap them a little if needed. Add the potatoes in a single layer if possible, then top with half the mince, pressing down with the back of a large spoon. Add the rest of the aubergine in a layer and top with a final layer of the mince, pressing it down.

Melt the butter for the béchamel in a saucepan, then whisk in the flour and cook for a few minutes, stirring constantly. Begin adding the warm milk, a ladleful at a time, until you have a thick white sauce. Stir continually until the sauce begins to bubble then allow to simmer for 5 minutes, still stirring. Season the sauce with salt and pepper and grate in a little fresh nutmeg. Spoon the sauce over the mince to completely cover.

Bake for 45 minute to an hour or until golden on top. If the moussaka comes near to the top of your dish you might like to put a baking sheet underneath to catch anything that bubbles over. Leave to cool for about 15 minutes before cutting into squares to serve. A green salad is all you need on the side.

(Original recipe from Falling Cloudberries by Tessa Kiros, Mudrdoch Books Pty Limited, 2004.)

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Harissa Mussels

Posted in Food, Gluten-free, Shellfish, tagged , , , , , , , , , , , on 14 July 2023| Leave a Comment »

There’s no better holiday dish than a big bowl of mussels. Serve with crusty bread to mop up all the juice.

Wine Suggestion: A fruity, fresh and vibrant white is what we wanted here so we opened the Katxina Txakoli from the Basque country. We know it might be harder to find something made from Hondarribi Zuri but this grape is a great accompaniment to the local tapas, shellfish and pimenton.

Harissa Mussels – serves 2 to 4

  • olive oil, for frying
  • 50g salted butter
  • 1 large onion, halved and sliced
  • 6 cloves of garlic, thinly sliced
  • 2 heaped tsp rose harissa
  • 1 kg mussels, scrubbed and beards removed
  • 300ml white wine
  • 1 heaped tsp clear honey
  • ½  tbsp sea salt flakes
  • about 15g dill, fronds finely chopped

Heat a large saucepan over a high heat.

Add enough olive oil to cover the base of the pan, then add the butter and onion and cook until just starting to colour. Add the garlic and cook for a minute, keep stirring so it doesn’t burn.

Add the mussels to the pan and stir in the harissa to coat the mussels. Add the wine, honey and salt and mix well. Cover the pan with a lid and allow the mussels to cook until all the shells have opened – about 4 minutes.

Remove the lid, stir the mussels and mix in the chopped dill.

Serve in a large warm bowl.

(Original recipe from Sirocco by Sabrina Ghayour, Mitchell Beazley, 2016.)

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Baked Feta and Tomato Salad

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 13 July 2023| Leave a Comment »

We love a tomato salad and reckon we’ll be making this one all summer. Great for a barbecue.

Baked feta and tomato salad – serves 4

  • 1 block of feta
  • 100ml olive oil, plus 1 tsp
  • a drizzle of runny honey
  • ½ tsp coriander seeds, lightly crushed
  • 1 tsp fresh oregano leaves, or a good pinch of dried oregano
  • ½ tsp pul biber
  • 600g mixed tomatoes
  • 2 tbsp kalamata olives, pitted
  • 2 tsp red wine vinegar
  • a handful of basil

Heat the oven to 220C/200C/Gas 7.

Rub the feta with a tsp of olive oil. Place on a sheet of foil, then drizzle over the honey and sprinkle with the coriander seeds, oreganoa and pul biber. Wrap the foil around the feta to make a sealed parcel then bake for 10 minutes.

Unwrap the foil and roast for another 5-10 minutes or until caraemelised.

Meanwhile, slice the tomatoes and put them into a large bowl. Sprinkle over a good pinch of sea salt and lots of black pepper. Stir in the olives and red wine vinegar and set aside.

Spoon the tomatoes onto a serving platter and drizzle with olive oil (use a nice one). Sprinkle over the basil leaves and set the baked feta on top.

(Original recipe by Rosie Birkett in Olive Magazine, June 2023).

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Green Salad with Carrots and Pistachios

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 12 July 2023| Leave a Comment »

We spotted this salad idea in the Guardian so ate it outside with a barbecue … perfect!

Green salad with carrots and pistachios – serves 4

  • 4 carrots, grated
  • 1 tsp Dijon mustard
  • 20g sultanas
  • 5 tsp white wine vinegar
  • 60ml olive oil
  • 1 small clove of garlic, crushed
  • 100g plain yoghurt
  • ½ tsp caster sugar
  • 10g mint leaves, finely chopped
  • 20g parsley leaves, finely chopped
  • 1 baby gem lettuce, leaves separated and halved lengthways
  • 1 white chicory, leaves separated and halved lengthways
  • 1 butterhead lettuce, leaves separated and large ones halved lengthways
  • 30g pistachios, toasted and lightly crushed

Mix the grated carrots with the mustard, sultanas, 4 tsp of white wine vinegar, 1 tbsp of olive oil and ½ tsp of salt in a small bowl, then leave to marinate for at least 30 minutes.

Meanwhile, make the dressing in a large bowl by mixing 1 tsp white wine vinegar with 3 tbsp of the olive oil, the garlic, yoghurt, sugar, ¼ tsp of salt and plenty of black pepper.

Combine the chopped mint and parsley in a bowl.

Put the salad leaves and half the chopped herbs into the bowl with the dressing, then toss gently to coat.

Arrange the leaves on a shallot serving platter or bowl and scatter the marinated carrot on top. Serve with the rest of herbs and the pistachios sprinkled over.

(Original recipe by Yotam Ottolenghi in the Guardian.)

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Barbecue Halloumi, Potato and Jalapeños with Sour Cream

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 8 July 2023| Leave a Comment »

Sometimes it’s nice to cook the sides on the barbecue too. These skewers are tasty and could even be a main course with some salad.

Barbecue halloumi, potato and jalapeños with sour cream – serves 4

  • 1 x 225g packet of halloumi cheese, cut into 3cm pieces
  • 500g baby new potatoes, boiled until tender
  • 2 jalapeño chillies (or other green chillies), cut into pieces and seeds discarded
  • 1 large red onion, cut into pieces
  • 3 tbsp olive oil, plus more to serve
  • 1 tsp paprika
  • 1 lemon, quartered
  • 150g sour cream
  • chilli flakes, to serve

Put the halloumi, cooked potatoes, jalapeños and onion into a large bowl. Add the olive oil, paprika and juice from 2 of the lemon quarters. Season with salt and member and toss gently with your hands.

Thread everything onto metal skewers and cook on the barbecue for 5-10 minute, turning, until golden and lightly charred.

Grill the extra lemon quarters on the barbecue while the skewers are cooking.

Season the sour cream with a good pinch of salt.

Transfer the skewers to a platter and drizzle with the sour cream. Trickle over some olive oil and the juice from the barbecued lemons, then sprinkle with a few chilli flakes.

(Original recipe from Camper Van Cooking by Claire Thompson, Quadrille, 2021.)

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Broad Beans with Garlic, Dill & Eggs

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , , on 2 July 2023| Leave a Comment »

Jono picked this Iranian dish for his Father’s Day breakfast. It’s delicious! Serve with naan bread, tortillas or toast.

Broad beans with garlic, dill & eggs – serves 4

  • olive oil
  • 1 bulb of garlic, cloves bashed and thinly sliced
  • 1kg podded frozen broad beans, skins removed (blanch for a couple of minutes and the skins will pop off easily)
  • 3 tsp turmeric
  • generous tsp crushed sea salt
  • freshly ground black pepper
  • 60g dill, stalks and leaves finely chopped
  • 25g butter
  • 4 large free-range eggs

Heat a large deep frying pan over a low-medium heat, add a generous drizzle of olive oil and sweat the garlic until it softens. Add the broad beans and increase the heat to medium, then add the turmeric, sea salt and some black pepper and stir well. After 5 minutes, mix in the chopped dill and cook for another 8 minutes.

Add the butter to the pan and let it melt into the beans. Crack the eggs on to the surface of the beans and allow to cook using the heat from the beans – about 15 minutes. The beans will be a dull green by the end of the cooking time. Serve with your bread of choice.

(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)

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