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Archive for the ‘Gluten-free’ Category

Spiced Paneer and Pea rice

This is barely a recipe, more a quick assembly of things that happen to be lying around. Typical of the sort of meal we have near the end of the week, when ingredients are running low. The paneer cheese bulks out the rice and the cool yoghurt negates the need for a sauce.

Spiced paneer and pea rice – serves 2

  • 200g pack of paneer (Indian cheese), diced
  • 2 tbsp curry paste (we like Patak’s Madras)
  • a pouch of ready-to-eat brown basmati (or use can cook your own)
  • 100g frozen peas, defrosted
  • 4 tbsp natural yoghrut
  • a handful of mint, chopped
  • naan breads and lemon wedges to serve

Heat 2 tbsp of olive oil in a pan, then fry the paneer until golden.

Add the curry paste and fry.

Heat the rice in a microwave according to the pack instructions, then tip into the pan with the peas and toss together.

Mix the yoghurt with the mint and season.

Serve the rice with the yoghurt, naan bread and lemon wedges.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2017.)

 

 

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Smoked ham salad, with shaved Gruyere, Escarole & Walnuts

You know those fab salads that they serve in French bistros? Well this is one of those and it’s from Rick Stein’s French Odyssey – a book we never travel to France without.

Wine Suggestion: this wine reminded us of holidays in the Dordogne in France so we chose a white Bergerac from Chateau le Tap, a nearly even blend of Sauvignon Blanc and Semillon with a touch of Muscadelle thrown in.

Smoked ham salad with shaved Gruyère, escarole and walnuts – serves 4

  • 1 escarole lettuce or 2 English curly lettuces
  • 100g piece of Gruyère cheese
  • 400g of good quality smoked cooked ham – about 12 very thin slice
  • 10 walnuts in the shell
  • 1 small bunch of chives, chopped

FOR THE DRESSING:

  • 2 tsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsp crème fraîche or sour cream
  • 2 tbsp extra virgin olive oil
  • 1 tbsp walnut oil (or use more olive oil if you haven’t got this)

Remove the outer lettuce leaves and discard, then break the rest into leaves. Wash and dry well in a salad spinner.

Cut the cheese into very thin strips using a cheese slicer or mandolin.

For the dressing, whisk together the mustard, lemon juice and vinegar. Add the crème fraîche, whisk until emulsified then gradually whisk in the olive and walnut oils. Season to taste with salt and pepper.

Arrange the sliced ham, lettuce leaves and shaved cheese onto 4 plates and scatter over the shelled walnuts. Drizzle over the dressing and sprinkle with the chives.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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Roast pumpkin & fennel with mushrooms

Such a beautiful autumnal side dish. We served this with some grilled pork but it would be nice with roasts or with some potatoes and greens if meat’s not your thing.

Roast pumpkin and fennel with mushrooms – serves 6

  • 2 fennel bulbs, cut into thin slices
  • 1 small pumpkin/squash, peeled and diced
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • 300g portobello or field mushrooms, diced into big chunks
  • butter
  • a few sprigs of tarragon
  • 100ml double cream
  • 1 tsp Dijon

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

Toss the fennel and pumpkin/squash with the garlic, bay leaf and some olive oil and plenty of seasoning. Roast for 20-30 minutes or until completely tender.

Meanwhile, fry the mushrooms in butter until any liquid they have released has evaporated.

To serve, heat the cream in a small pot, then stir in the mustard and tarragon. Spoon the squash and fennel mixture onto a platter, toss through the mushrooms, then drizzle with the creamy sauce.

(Original recipe by Matt Tebbutt in BBC Olive Magazine, December 2010.)

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Marinated mushrooms with lemon

These mushrooms, from Claudia Roden’s fantastic book The Food of Spain, are served cold and make a great nibble to serve with drinks. Some bread and olives would be good too.

Wine Suggestion: Jono purchased a bottle of the delicious Valdespino Inocente Fino Sherry from a friend and this was the perfect Tapas dish to go with it.

Champiñones marinados – serves 4

  • 500g button mushrooms
  • juice of 1 lemon
  • grated zest of ½ a lemon
  • 5 tbsp extra virgin olive oil
  • 2 tbsp chopped flat-leaf parsley

Wipe the mushrooms clean with some damp kitchen towel. Trim the stems and cut into halves or quarters.

Heat the mushrooms in a large, non-stick frying pan, over a medium heat for 10-12 minutes, stirring until they release their juices and the juices have evaporated.

Mix the lemon juice & zest with the oil and some salt and pepper in a wide, shallow bowl. Add the hot mushrooms to the bowl and mix well.

Cool, then cover and refrigerate for at least 5 hours (or you can make a day ahead). Serve at room temperature with the parsley sprinkled over.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

 

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Chicken in Vermentino

A fresh, vibrant Vermentino brings the elements of this River Café one-pot dish together; juicy roast chicken, buttery waxy potatoes and earthy porcini mushrooms.

Wine Suggestion: there’s only one choice here, and we would recommend the Poggio ai Ginepri Bolgheri Vermentino from the Tuscan coast. This is from the superb Argentiera estate with a clever 80% Vermentino and 20% Sauvignon Blanc. We say clever as the vines are quite young and the Vermentino brings at this early stage very typical texture, salty-savouriness and appley lemon fruit with the Sauvignon giving fresh acidity and backbone. Argentiera say they expect the percentage of Vermentino to rise as the vines age, but at the moment it is deliciously light and vibrant.

Roast chicken with Vermentino – serves 4

  • 2kg organic chicken, jointed into 8 pieces
  • 1kg waxy potatoes
  • 75g dried porcini mushrooms
  • 2 garlic cloves, finely sliced
  • 1 sprig of rosemary, chopped
  • 250ml Vermentino

Preheat the oven to 200ºC.

Wipe the chicken pieces clean with paper towels and trim off any excess fat.

Soak the porcini mushrooms in 400ml of hot water for 10 minutes, then drain and keep the soaking water. Rinse the mushrooms to remove any grit and chop.

Heat a medium frying pan with 1 tbsp olive oil, then add the garlic and lightly brown. Add the porcini and cook for 2 minutes. Add a little of the mushroom soaking liquid and simmer gently, adding more liquid to keep the mushrooms quite wet. Season.

Peel the potatoes and quarter them lengthwise.

Put the chicken pieces into a roasting tin in a single layer. Add the potatoes, rosemary, wine, and 3 tbsp of olive oil. Stir in the porcini and season. Roast for 30 minutes, then turn the chicken over and cook for another 30 minutes. The chicken and potatoes should be light brown. Serve with the pan juices.

(Original recipe from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

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Apple sauce

Apple sauce is so simple but we’re still surprised at how many people buy those expensive jars when even us city dwellers can find free cooking apples at this time of year. Make a batch and freeze until you’re serving some roast pork, pork chops, sausages – or when you have to feed a baby.

Bramley Apple Sauce – serves many

  • 450g cooking apples
  • 1-2 dessertspoons of water
  • 50g caster sugar

Peel and core the apples, then cut into chunks and put into a small saucepan with the sugar and water. Cover the pan with a lid and cook over a low-medium heat until soft and breaking down. A bit of encouragement with a wooden spoon does no harm. When the apples are soft beat the sauce until smooth and serve warm with pork dishes or freeze until needed.

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Monkfish kebabs

We love the vitality this Yemeni spice mix (hawayej) gives to these monkfish kebabs from Jerusalem by Yotam Ottolenghi & Sami Tamimi. We cooked these on a barbecue but you could also use a ridged griddle pan. Delicious served with rice, salad and a cucumber & mint yoghurt.

Wine Suggestion: Umani Ronchi’s Ca’Sal di Serra Verdicchio was our choice tonight as it has a lovely lemony character combined with a nutty, herbal twist; a good match.

Grilled fish skewers with hawayej & parsley – serves 4 to 6

  • 1kg monkfish, cut into 2.5cm cubes
  • 50g flat-leaf parsley, finely chopped
  • 2 large garlic cloves, crushed
  • ½ tsp chilli flakes
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • lemon wedges, to serve

HAWAYEJ SPICE MIX:

  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1½ tsp cumin seeds
  • 4 whole cloves
  • ½ tsp ground cardamom
  • 1½ tsp ground turmeric

First make the spice mix by putting the peppercorns, coriander, cumin and cloves in a pestle and mortar (or spice grinder) and pound until finely ground. Stir in the ground cardamom and turmeric, then transfer to a large bowl.

Next add the fish, parsley, garlic, chilli flakes, lemon juice and 1 tsp of salt to the bowl and mix well with your hands, massaging the spices into the fish. Cover the bowl and leave to marinate in the fridge for 6-12 hours (or 1 hour at a minimum).

Thread the fish chunks onto skewers, leaving gaps between the pieces,  then heat a barbecue until hot. Gently brush the kebabs with a little olive oil and cook in batches for about 2 minutes each side, or until just cooked through.

Serve immediately with the lemon wedges.

(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2012.)

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