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Archive for the ‘Gluten-free’ Category

Tomato Curry

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 24 September 2024| Leave a Comment »

You should be making this curry in late summer / early autumn when the tomatoes are just bursting with ripeness. It’s really only worth it if you can find amazing tomatoes, grown for flavour, rather than a consistent size and shape. We buy ours from a farm shop and you can really taste the difference.

Wine Suggestion: Tomatoes we often pair with higher acid and tannic reds like Sangiovese. However, combined with the creamy coconut and yoghurt we eased off on the acidity and chose Frasca La Guaragna Barbera d’Asti which has a mellow softness and depth. Both wine and food are comforting as the nights begin to turn colder.

Tomato Curry – serves 6

  • 5 star anise
  • 10 cardamom pods
  • 1 heaped tsp cumin seeds
  • 1 heaped tsp coriander seeds
  • 1kg top quality, very ripe tomatoes, lots of different sizes, shapes, and colours if you can
  • 3 tbsp olive oil
  • 2 tbsp coconut oil
  • a big sprig of fresh curry leaves
  • a large onion, finely sliced
  • 5 cloves of garlic, finely sliced
  • 1 or 2 red chillies, finely sliced
  • 40g fresh ginger, peeled and finely chopped
  • 2 x 400g tins of full-fat coconut milk
  • 50ml natural yoghurt
  • cooked brown rice, to serve
  • fresh coriander, to serve

Heat the oven to 200C fan.

Line a large baking sheet with parchment, place all the tomatoes on top and drizzle generously with the olive oil. Season well with salt and bake for 45 minutes to 1 hour. The tomatoes should be slightly caramelised but not totally collapsed.

Meanwhile, heat the coconut oil in a large heavy-based pan over a medium heat. When the oil starts to shimmer, add the spices and fry for 1 minute or until fragrant. Add the curry leaves and sizzle for a few seconds before adding the onion, garlic, chillies and ginger. Season generously with salt and mix together. Cook the onions over a low heat for about 15 minutes or until they are well softened.

Pour in the coconut milk, then rinse out both tins with a little splash of water and add that too. Simmer gently for about 40 minutes, or until thickened, then turn off the heat. Put the yoghurt into a bowl and pour in a ladle of curry sauce. Mix well, then pour the yoghurt mixture into the curry. Taste and adjust the seasoning if needed.

Gently add the baked tomatoes to the curry sauce, taking care not to break them up. Serve with brown rice and fresh coriander leaves.

(Original recipe from The Farm Table by Julius Roberts, Ebury Press, 2023.)

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Charred Peaches with Parma Ham & Bocconcini

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , , , on 20 September 2024| Leave a Comment »

It has not felt very summery in Ireland this year but we haven’t let that put us off cooking for the season. There are still some nice peaches around and this makes a lovely lunch!

Wine Suggestion: We think Viognier is an awkward grape, despite its star status for some. However in the right hands and with the right dish it really comes together. Without breaking the bank and opening one of our Perret Condrieu in the cellar which have amazing balance, expression and character we kept northern Rhone with a simpler, though still delicious, Domaine Gerin “la Champine” Viognier. There’s a peachiness from this wine and hints of an oily texture that just works with this salad.

Charred peach, parma ham and bocconcini – serves 4

  • 4 peaches, halved and stones removed
  • 2 tbsp rapeseed oil
  • 2 large handfuls of rocket (or a mixture of rocket and watercress)
  • 8 slices of Parma ham, cut in half
  • 350g bocconcini

FOR THE DRESSING:

  • ½ red chilli, finely diced
  • 1 red onion, finely diced
  • 100ml extra virgin olive oil
  • 40ml sherry vinegar

TO FINISH:

  • 4 tbsp flaked almonds
  • 4 basil leaves, roughly chopped

Drizzle the cut sides of the peaches with the rapeseed oil, then place cut side down on a hot barbecue and cook for 3 minutes or until you get nice charred marks. Remove them from the barbecue and set aside.

Make the dressing by mixing the chilli, red onion, extra virgin olive oil and sherry vinegar together in a small bowl. Season with salt and pepper.

Put two peach halves on each plate and sprinkle around the rocket. Add the Parma ham and bocconcini, then spoon over the dressing and sprinkle over the toasted almonds and basil to serve.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Chicken Tinga Tacos

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 19 September 2024| Leave a Comment »

We love tacos and definitely don’t make them as often as we should. We’re lucky to have a local Mexican shop, Picado, who make proper corn tortillas, though tortillas from the supermarket will be good too.

Wine Suggestion: This goes great with a medium bodied, juicy red, like Adi Badenhorst’s Secateurs Red. A blend of Syrah, Grenache and a little Cinsault we find this always has a charming depth and persistence, despite the lowly price point.

Chicken tinga tacos – serves 5 to 6

  • 2 tbsp extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 1 onion, finely chopped
  • 2½ tsp dried oregano
  • 250ml chicken stock
  • 80g chipotle in adobo with sauce, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 tsp ground cumin
  • 1½ tsp salt
  • 750g chicken thigh fillets
  • 20 x small corn tortillas, warmed
  • coriander leaves, roughly chopped (to serve)
  • guacamole (to serve)

FOR THE LIME CREAM:

  • ¼ tsp finely grated garlic
  • 100g sour cream
  • 1 tbsp mayonnaise
  • 1 tsp lime zest
  • 2 tsp lime juice
  • ¼ tsp salt

Make the lime cream by combining all the ingredients in a bowl and mixing well. Place in the fridge until ready to serve.

Heat the oil in a large pot over a hith heat, then add the garlic, onion and oregano and cook for 3 minutes or until the onions are browning at the edges.

Add all the rest of the ingredients, except the chicken. Stir well, then add the chicken in a single layer and submerge in the sauce. Bring to the boil, then reduce the heat and simmer very gently for one hour, uncovered, stirring occasionally. The chicken should be soft and easy to shred.

Transfer the chicken to a large, deep, baking tray and shred with two forks. Meanwhile keep the sauce simmering on a low heat for another 10 minutes until quite thick. Return the shredded chicken to the sauce and toss to coat.

Serve the tinga with the warmed tortillas, coriander leaves, guacamole and lime cream.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2022.)

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Afghani Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 16 September 2024| Leave a Comment »

There is a bit of a kick off this but it still seems quite light and fresh with delicious flavours. No wine suggestion as we don’t really think wine goes with this! We ordered some naan bread from the takeaway to serve.

Afghani Chicken Curry – serves 4

  • 600g skinless chicken thighs
  • 5 tbsp ghee or oil
  • 3 green cardamom pods
  • 3 cloves
  • 1cm cinnamon stick
  • 1 medium red onion, chopped
  • ¼ green pepper, deseeded and chopped into 5mm dice
  • 1 tomato, deseeded and finely diced
  • Naan bread (to serve)

FOR THE SPICE PASTE:

  • 30g coriander
  • 130g full-fat natural yoghurt
  • 3 green finger chillies
  • 4 cloves of garlic
  • 2cm piece of ginger
  • juice of 1 lime
  • 2 tbsp dried fenugreek leaves (kasoori methi)
  • 1 tbsp ground coriander
  • 1 tsp ground black pepper
  • 40g blanched almonds

Season the chicken thighs with 1 tsp of salt and set aside in a bowl.

Put all of the ingredients for the spice paste into a blender with 125ml of water and blend until smooth. Pour over the chicken, then leave in the fridge for up to a day.

Put a heavy-based casserole over a medium-high heat and add the ghee or oil. When hot, add the cardamom, cloves and cinnamon stick and sizzle for 30 seconds before adding the onions and green pepper. Fry for 10-15 minutes or until golden.

Add the chicken and spice paste to the casserole along with 250ml of water. Bring to a simmer, then cover and cook gently for 30 minutes, stirring occasionally.

Add the tomato and cook for another 15 minutes. The sauce should be quite thick and cling to the chicken, if it’s more liquid than this, leave the lid off to reduce it.

Check for seasoning and serve with naan bread.

(Original recipe from Misarana by Eddie Scott, Quarto, 2024.)

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Barbecue Potato Salad

Posted in Barbecue, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 9 September 2024| Leave a Comment »

These make a lovely side for a barbecue with a great smoky flavour and a delicious dressing.

Barbecue potato salad – serves 4

  • 800g new potatoes, boiled until tender, then halved
  • 4 garlic cloves, bashed
  • 3 sprigs of rosemary, leaves picked
  • 2 tbsp good quality olive oil

FOR THE DRESSING:

  • 1 tbsp English mustard
  • 1 tbsp runny honey
  • 2 tbsp chopped chives
  • 2 tbsp good olive oil

Put the potatoes, garlic and rosemary onto a large sturdy baking tray. Season well and trickle over the olive oil, then toss together.

Put the tray onto a hot barbecue and cook the potatoes for about 3 mintues, then shake and cook for another 3 minutes or until hot through. Remove from the barbecue and set aside while you make the dressing.

Whisk the dressing ingredients together in a small bowl.

Pick the rosemary and garlic out of the tray and discard. Trickle the dressing over the hot potatoes and toss well to coat, leave to stand for 5 minutes, then serve warm.

(Original recipe from Tom Kerridge Outdoor Cooking, Bloomsbury Absolute, 2021.)

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Turkish Chopped Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 8 September 2024| 1 Comment »

This is a really lovely salad! We served with some barbecued lamb but it would be great with loads of things.

Turkish chopped salad – serves 4 to 6

  • 5 tbsp extra virgin olive oil
  • 50g pine nuts
  • 250g feta, cut into 2cm cubes
  • 2 tsp dried mint
  • 1 tsp pul biber
  • 1 lemon, finely zested and juiced
  • 3 large, ripe tomatoes, roughly chopped
  • ¼ cucumber, deseeded and chopped
  • 1 red romano pepper, deseeded and sliced finely into rings
  • 1 Cos or Little Gem lettuce, roughly chopped
  • 10g mint leaves, roughly chopped
  • 25g parsley leaves, finely chopped
  • 2 tbsp white wine vinegar
  • 1 red onion, finely sliced
  • 50g pitted black olives

Drizzle 1 tbsp of the oil in a small frying pan and fry the pine nuts for a couple of minutes until golden brown, then set aside.

Mix the cheese cubes in a bowl with 2 tbsp of the olive oil, 1 tsp of the dried mint, the pul biber, ¼ tsp of coarse black pepper and the lemon zest. Set aside.

Put the tomatoes, cucumber, pepper, lettuce, fresh mint and parsley in a large bowl and toss well with 1 tbsp of the lemon juice and all the white wine vinegar.

Drizzle the last 2 tbsp of oil over the salad and toss well, then add the red onion, black olives, toasted pine nuts, 1 tsp of dried mint and toss again. Add the cheese and toss gently before serving.

(Original recipe from Good Food Magazine, August 2024.)

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Courgette, Pea & Basil Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , on 4 September 2024| Leave a Comment »

How can it be soup season already?? This is a good transition recipe made with summer veg and herbs. Don’t leave out the feta and lemon zest garnish as it really makes it sing.

Courgette, pea and basil soup – serves 8

  • 75ml olive oil, plus extra to serve
  • 1 bulb of garlic, cloves separated and peeled
  • about 1.3kg of courgettes, cut into 3 cm thick slices
  • 1 litre veg stock
  • 500g frozen peas
  • 50g basil leaves
  • 200g feta, crumbled into pieces
  • 1 lemon, finely grate the zest

Heat the olive oil in a large saucepan over a medium heat. Add the garlic cloves and fry for a few minutes or until turning golden. Add the courgettes, 2 tsp of salt and plenty of black pepper and keep cooking for about 3 minutes, stirring all the time, until the courgettes are starting to brown. Pour in the stock and 500ml of water, then bring to the boil over a high heat. Cook for 7 minutes, until the courgettes are softened.

Add the peas, stir through for 1 minute, then add the basil. Remove the soup from the heat and whizz using a stick blender or liquidiser until smooth.

Serve the soup in bowls with crumbled feta, some lemon zest and a drizzle of good olive oil.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, Penguin: Random House, 2018.)

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Courgette & White Bean curry

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , on 3 September 2024| Leave a Comment »

This vegan curry caught our eye on The Guardian website and we’re glad we tried it. Courgettes are in-season and if you like beans and pulses like we do then this is a great combination. We’ll definitely do this one again.

Drink suggestion: we had this with a glass of Asahi Super Dry Lager which we find works better with more foods than other brands. We know it’s not as trendy as craft beer, but it’s a good recipe and has a good ability to work with food.

Courgette & white bean curry – serves 4

  • 5 tbsp rapeseed oil
  • 20 fresh or frozen curry leaves
  • 2 tsp cumin seeds
  • 1 tbsp black mustard seeds
  • 1 onion, peeled and finely chopped
  • 4 cloves of garlic, peeled and very finely sliced
  • 2 green finger chillies, sliced lenthways
  • 500g courgettes, halved lengthways and cut into short pieces
  • 1 tsp ground turmeric
  • 1½  tsp fine sea salt
  • ¼ tsp coarsely ground black pepper
  • 2 x 400g tins coconut milk
  • 2 x 400g tins cannellini beans
  • 40g fresh coriander, leaves and stems sliced
  • juice of ½ lemon
  • steamed basmati rice, to serve

Put the oil in a large sauté pan over a high heat. When very hot, add the curry leaves, cumin seeds and mustard seeds and stir. Next, add the onion, garlic, chillies and courgettes and cook for a couple of minutes. Add the turmeric, salt and pepper, and continue cooking for another 4 minutes.

Add the coconut milk and beans, and cook, still on a fast boil, for another 5 minutes, or until the courgettes are tender. Stir in the coriander, then add the lemon juice a tsp at a time until it tastes right.

Serve with basmati rice.

(Original recipe by Meera Sodha in The Guardian, 30th May 2024.)

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Barbecued Prawn & Avocado Cocktails

Posted in Barbecue, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , on 1 September 2024| 2 Comments »

Smokey prawns really add something special to a standard prawn cocktail. A great summer starter.

Wine Suggestion: Something a little different: El Paisano de Tares which is from Bierzo in Spain. A wine made from a field blend of Red and White grapes: Mencia, Garnacha, Palomino Fino, Doña Blanca & Godello. Served slightly chilled, it’s like a sophisticated Rosé with an earthiness and smokey spice plus smooth tropical notes. A very traditional wine that we don’t see much any more so a big bravo to the guys at Domniio de Tares for championing this alongside their excellent single varietal Mencia and Godello’s.

Barbecued prawn & avocado cocktails – serves 4

  • 600g large raw tiger prawns, peeled but with tails left on
  • 3 tbsp extra virgin olive oil
  • 1 large garlic clove, finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • 6 dashes of tabasco
  • juice of ½ lemon

FOR THE MARIE ROSE SAUCE:

  • 120ml mayonnaise
  • 60ml tomato ketchup
  • 1 tbsp brandy
  • 5 dashes of worcestershire sauce
  • 6 dashes of tabasco
  • juice of ½ lemon

FOR THE SALAD:

  • 1 small iceberg lettuce
  • 2 celery sticks, finely sliced
  • 1 ripe avocado

TO GARNISH:

  • 2 tbsp chopped chives
  • 1 lemon, cut into wedges

Put the prawns into a bowl with the olive oil, garlic, parsley, tabasco, lemon juice and some seasoning. Toss well and leave to marinate for 10 minutes.

Meanwhile, make the marie rose sauce by mixing all of the ingredients together until smooth, then seasoning to taste. Cover and leave in the fridge.

Cut the lettuce into quarters and use the outer leaves to line 4 bowls. Thinly slice the rest of the lettuce and put it into a large bowl with the celery.

Cook the prawns over a hot barbecue for about 2-3 minutes on each side (depending how big they are). Transfer to a tray and leave to cool for a bit.

Add a couple of spoons of the marie rose sauce to the lettuce and celery, season and mix together.

Peel and cut the avocado into quarters. Divid the lettuce and celery between the bowls and spoon on a generous dollop of marie rose sauce. Pile the barbecued prawns on top and tuck in an avocado wedge. Finish with the chopped chives and lemon wedges.

(Original recipe from Tom Kerridge Outdoor Cooking, Bloomsbury Absolute, 2021.)

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Lettuce & Celery Salad and Blue Cheese Dressing

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , on 29 August 2024| 1 Comment »

We love a blue cheese dressing – the perfect thing for crunchy lettuce and super fresh celery.

Lettuce and blue cheese dressing – serves 4

  • 1 large butterhead, cos, or little gem lettuce
  • 1 head of tender celery
  • a small handful of chives, thinly sliced
  • a handful of pumpkin seeds

FOR THE DRESSING:

  • 150g soft blue cheese
  • ½ a small clove of garlic, finely grated
  • 2 tsp Dijon mustard
  • 2 tsp runny honey, plus extra to taste
  • 1 tbsp apple cider vinegar
  • 2 tbsp crème fraîche
  • 2 tbsp good mayonnaise
  • 2 tbsp extra virgin olive oil

Make the dressing first by crumbling the blue cheese into a large bowl, then add the garlic, mustard honey, and vinegar and season with black pepper. Use a fork to mash to the cheese and mustard to a coarse paste, then work in the crème fraîche and mayonnaise. Stir in the olive oil and taste – add a bit of salt if you think it needs it or a bit more honey or vinegar.

Cut the base from the lettuce and separate the leaves. Wash and dry thoroughly.

Trim the base of the celery and separate the stems. Wash, dry thoroughly and trim the ends, then slice into 1-2cm pieces at an angle.

Tear the salad leaves into a large bowl. Add the celery and spoon over half the dressing. Turn the leaves and celery in the dressing, then sprinkle over half the chives. Arrange the leaves over a large platter and sprinkle over the pumpkin seeds and spoon over the rest of the dressing. Sprinkle with the remaining chives and season lightly with black pepper and salt, then serve.

(Original recipe from Outside by Gill Meller, Hardie Grant: Quadrille, 2022.)

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Mussels on the Barbecue

Posted in Barbecue, Fish, Food, Gluten-free, Shellfish, tagged , , , , , , , , , , on 28 August 2024| 2 Comments »

We’ll cook anything on the barbecue and these mussels come highly recommended! Serve in the foil package with plenty of crusty bread.

Wine Suggestion: Muscadet all the way, but given you get a little more with the smokey barbecue flavours coming through we’d suggest one with a bit more oomph like Jérémy Huchet’s Clos les Montys which is grown on a very particular blue-green bedrock giving the wine depth and substance.

Mussels on the barbecue – serves 2

  • 50g softened butter
  • 2 cloves of garlic, finely sliced
  • 2 shallots, finely sliced
  • 1 kg mussels
  • 1 small pack parsley, roughly chopped
  • 125ml white wine
  • 100ml double cream
  • crusty bread, to serve

Mix the butter and garlic with a big pinch of salt.

Heat the barbecue until the coals are white. Lay a sheet of tin foil, about 60cm long on the work surface, then put another sheet the same size on to, then add a third sheet about 30cm long acorss the middle to form a cross shape. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley. Season, then fold the foil in at the sides to create a bowl.

Pour the wine into the foil bowl and then seal it securely by scrunching the foil together at the top. If you need an extra sheet of foil to encase the whole parcel at this stage then do so.

Carefully place the parcel on the barbecue coals and cook for 10 minutes. Carefully open the parcel and check the mussels have opened. Pour in the cream, then cover the barbecue with a lid to cook for a few more minutes.

Sprinkle with the remaining parsley and serve with crusty bread.

(Original recipe from BBC Good Food)

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Crispy Chicken Thighs with Peas and Herbs

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 27 August 2024| Leave a Comment »

With the erratic weather we’re not doing nearly as much outdoor cooking as we’d usually at this time of year. To keep up our spirits this indoor dish was light and summery. Serve with some new potatoes.

Wine Suggestion: A fun and inexpensive Verdicchio from Umani Ronchi, their Villa Bianchi, which despite it being light and easy going shows the class that the whole range they make has. Summery fun in a glass.

Crispy chicken thighs with peas and herbs – serves 4

  • 8 chicken thighs
  • 2 tbsp olive oil
  • 2 shallots, halved and sliced
  • 3 garlic cloves, thinly sliced
  • 400ml chicken stock
  • 300g frozen peas (or freshly podded if possible)
  • 3 sprigs of tarragon, leaves picked and roughly chopped
  • 2 springs of mint, leaves picked and roughly chopped
  • 30g cold butter, cut into cubes

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

Trickle the olive oil over the chicken thighs and season both side with salt and pepper. Heat a large non-stick sauté pan over a medium heat, then place the thighs skin-side down in the pan and leave to cook for 15- 20 minutes or until the skin is crispy and golden brown.

Transfer the thighs, skin-side up, to an oven tray and bake in the oven for a further 15-20 minutes.

Meanwhile, put the sauté pan back over a medium heat. When it’s hot add the shallots and cook for 3-4 minutes to soften. Add the garlic and cook for another couple of minutes.

Pour the stock into the pan and scrape all the sticky bits from the bottom of the pan with a wooden spoon. Bring the stock to a simmer and cook reduce by half. Add the peas and herbs and cook for a few minutes until the peas are tender. Add the cold butter and stir until amalgamated into the sauce.

Remove the chicken from the oven and add the thighs to the pan with the peas, pouring over any juices on the tray. Stir and season with salt and pepper, then serve.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury, 2024.)

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Balsamic Roast Potatoes

Posted in Food, Gluten-free, Italian, Potato, Side dish, tagged , , , , , , , , , on 23 August 2024| Leave a Comment »

We’ve been trying to change up our potatoes and especially liked these balsamic and red onion roasties by Theo Randall.

Balsamic-roasted potatoes with red onion – serves as a side

  • 800g potatoes, peeled and cut into 3cm pieces
  • 6 cloves of garlic, unpeeled
  • 75g unsalted butter
  • 100ml balsamic vinegar
  • 1 tbsp thyme leaves
  • 1 tbsp olive oil

Heat the oven to 200C.

Put the potatoes into a large pan, cover with water, and add 1 tsp of salt. Place over a high heat and bring to the boil, then add the garlic cloves and boil for 2 minutes. Drain the potatoes and garlic and leave to cool to room temperature.

Heat a large non-stick frying pan on a medium heat. Reduce the heat to low and add the butter and onions. Cook for 10 minutes on a low heat or until the onions have softened. Add the balsamic vinegar and thyme, then increase the heat and cook for 2-3 minutes, or until syrupy. Transfer this mixture to a large bowl, add the potatoes and garlic and season with salt and pepper. Mix well.

Coat the base of large roasting tin with oil and tip the potatoe mixture in. Bake for about 30 minutes, giving the tin a shake halfway through, until nicely caramelized.

Toss the potatoes in the tin before transfering to a serving dish.

(Original recipe from The Italian Deli Cookbook by Theo Randall, Quadrille, 2021.)

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Jacket Potato Tonnato

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , on 22 August 2024| Leave a Comment »

Tonnato is one of our favourite sauces and it works amazingly well with soft-boiled eggs and jacket potatoes. We take this back; Tonnato is Jules’ absolute favourite sauce … so we just had to try this dish!

You can make the sauce earlier in the day and leave it in the fridge.

Wine Suggestion: taking us back to our honeymoon when we stayed at the winery is Felsina’s “I Sistri” Chardonnay and a good match indeed with the nutty, toasty character really complementing the fresh capers, rich egg and velvety sauce.

Jacket Potatoes with Tonnato Sauce – serves 4

  • 4 large baking potatoes
  • olive oil
  • 4 large eggs, soft-boiled (cook in already boiling water for 6½  minutes, then run under cold water) and peeled

FOR THE TONNATO SAUCE:

  • 2 large egg yolks
  • 3 tbsp lemon juice
  • 25g parsley, roughly chopped
  • 120g good quality tinned tuna in oil, we like Ortiz or Shines
  • 20g baby capers (or chop larger ones)
  • 2 anchovy fillets in oil, rinsed and patted dry
  • 1 garlic clove, crushed
  • 180ml olive oil

Heat the oven to 220C fan.

Rub the jacket potatoes with a little olive oil and sprinkle with flaky sea salt. Put them on a tray and bake for 20 minutes, then reduce the oven temperature to 200C fan and cook for another hour.

Meanwhile, make the sauce. Put the egg yolks in the bowl of a food processor with the lemon juice, 20g of the parsley, the tuna, half the capers, the anchovies and the garlic. Blitz to a rough paste, then scrape down the sides with a spatula. Now keep the machine running while you slowly trickle in the olive oil in a steady stream, the consistency should be like thin mayonnaise. Put this in the fridge until you’re ready to eat.

When ready to serve, slice the potatoes down the middle and sprinkle inside with a little salt (we also add some butter but you don’t have to). Spoon the sauce over the potatoes and top with a halved egg. Sprinkle over the rest of the capers and parsley, then serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Clams with Fino Sherry and Serrano ham

Posted in Food, Gluten-free, Shellfish, Spanish, tagged , , , , , , , , , on 20 August 2024| Leave a Comment »

We sometimes find clams hard to find, but can’t resist them when we do. Here they’re cooked with dry sherry and salty serrano ham – a super combination.

Wine Suggestion: we were tempted to have a glass of the Fino sherry with this and weren’t disappointed. Fino and it’s alter ego Manzanilla have a purity and focus that suit this dish while retaining that classic umami saltiness that the clams and serrano also bring. A taste of the Altantic coast in southern Spain.

Clams with fino sherry and serrano ham – serves 4 as a light dish

  • 1 tbsp olive oil
  • ½  onion, very finely chopped
  • 500g clams, rinsed well and discard any open ones that won’t close when sharply tapped
  • 50g serrano ham
  • 2 cloves of garlic, finely chopped
  • 100ml fino sherry
  • a handful of flatleaf parsley, roughly chopped

Heat the oil in a medium pan with a lid and cook the onion for about 5 minutes to soften. Add the ham and garlic and cook for another minute.

Add the clams to the pan with the sherry and bring to the boil, cover and cook for 4-5 minutes or until the clams have opened (chuck any that don’t open). Serve immediately with the parsley.

(Original recipe from BBC Good Food)

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Gildas

Posted in Food, Gluten-free, Healthy, Spanish, tagged , , , , , , , , , , , on 7 July 2024| Leave a Comment »

They serve these in all the tapas bars in San Sebastian and all you need to make them at home are top quality ingredients.

Wine Suggestion: Drinking Txakoli made from Hondarrabi Zuri, the local grape and wine for the Basque region, is our suggestion if you can get it. A favourite is the Bodegas Katxina Txakoli which is light, dry and slightly effervescent. It makes us think of fun times and holdays!

Gildas – make as many as you need to serve as a starter

Thread big green olives, top quality anchovies (semi-preserved from the fridge if possible), roasted peppers (we like the Navaricco brand) and guindillas. Serve with crusty bread.

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Steak, Piquillo Pepper and Asparagus Salad

Posted in Barbecue, Beef, Food, Gluten-free, Spanish, tagged , , , , , , , , , , , on 10 June 2024| Leave a Comment »

A main course salad with warm elements cooked over charcoal and a delicious dressing. Like everything it tastes best eaten outside.

Wine Suggestion: A current favourite is Bodega Jesus Romero’s Rubus, a Garnacha-Tempranillo blend from the mountain slopes in Aragon, Spain, that despite it’s depth of flavour has a real energy and vibrancy.

Steak, piquillo pepper and asparagus salad – serves 4

  • 2 ribeye steaks (about 500g in total)
  • 1 tbsp olive oil
  • 16 asparagus spears
  • 2 baby gem lettuces, leaves seperated
  • 100g roasted piquillo peppers, sliced – good quality Spanish brands like El Navarrico will make a difference here
  • 2 tbsp capers
  • 30g flaked almonds, toasted

FOR THE DRESSING:

  • 1 clove of garlic, grated
  • 2-3 sprigs of marjoram or oregano, leaves picked
  • 2 tbsp PX sherry vinegar
  • 3-4 tbsp extra virgin olive oil

Take the steaks out of the fridge about an hour before you want to cook them.

Get your barbecue hot and ready to cook on – if you don’t want to barbecue you can cook the asparagus and steak on a griddle pan.

Season the steaks and rub all over with oil.

Sear the steaks for a few minutes on each side on a hot barbecue, then set aside to rest.

Toss the asparagus spears in oil and cook on the barbecue until charred. Tip into a serving bowl.

Add the lettuce leaves, piquillo peppers and capers to the bowl with the asparagus.

Combine all of the dressing ingredients and season well.

Slice the steaks and arrange on top of the salad, then drizzle all over with the dressing and scatter over the toasted almonds.

(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant Books, 2022.)

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Cullen Skink

Posted in Fish, Food, Gluten-free, Soup, tagged , , , , , , , , , , , on 2 May 2024| Leave a Comment »

This must be the easiest and cheapest of fish soups but that does not make it any less delicious! Particularly good after a walk out in the cold. And no it’s not made from “skinks” for all the Aussies out there who may be confused … it’s a classic Scottish soup made from smoked fish!

Wine Suggestion: We would highly recommend pairing this with a peaty whisky like Lagavulin. If this doesn’t rock your boat, or you don’t have a bottle to hand then a dry, aromatic and elegant white, like the Sybille Kuntz Riesling Kabinett makes the whole meal feel refined and very sophisticated too.

Cullen skink – serves 4

  • 50g buttter
  • 1 onion, finely chopped
  • 1.2 litres full fat milk
  • 750g floury potatoes
  • 450g smoked haddock fillet
  • 2 tbsp chopped parsley, plus extra to garnish

Melt the butter in a large saucepan, then add the onion and cook gently for 7-8 minutes.

Add the milk and bring to the boil, then add the potatoes and simmer for 20 minutes until very soft.

Add the smoked haddock and simmer for 3-4 minutes or until cooked and easy to flake. Gently remove the haddock with a slotted spoon onto a plate. Leave until cook enough to handle.

Meanwhile, use your wooden spoon to squash some of the potatoes against the side of the pan to thicken the soup slightly.

When the fish is cool enough to handle, break it into chunky flakes, discarding any skin and bones. Tip the fish into the soup, then add the parsley. Serve in warm soup bowls with a little more parsley.

(Original recipe from Rick Stein’s Simple Supper, BBC Books, 2023.)

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Cauliflower Shawarma

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , on 28 April 2024| 1 Comment »

We can’t get enough of roasted cauliflower and it’s at it’s best in this recipe with caramelised onions and smothered in tahini dressing.

Wine Suggestion: We’re mad for Loire Cabernet Franc and found a new vigneron on our last trip to Saumur: Domaine Théo Blet. We picked up his Saumur Rouge “les Fabureaux” and were completely charmed. Plus it went delightfully with this dish, complementing the spices and earthy tahini.

Cauliflower ‘shawarma’ – serves 2 as a main or more as a side or starter

  • 1 medium cauliflower, leaves attached
  • 2 tbsp olive oil
  • 3 tbsp baharat spice mix
  • 1 tsp sea salt

FOR THE CARAMELISED ONIONS:

  • 2 large onions, peeled and sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 tsp sugar

FOR THE TAHINI DRESSING:

  • 1 lemon
  • 125g tahini paste
  • a pinch of salt
  • 100-130ml water

FOR THE GARNISH:

  • 2 tbsp roasted pine nuts
  • 1 tsp sumac
  • pittas or crispy pitta shards, to serve

Preheat the oven to 200C/180C Fan/Gas mark 6.

Put the whole cauliflower, including the leaves, into an ovenproof saucepan that it fits in snugly. Fill the pan with enough water to just cover the stem and leaves. Drizzle the oil all over the florets and sprinkle with the baharat spice mix and sea salt – it will seem like a lot but go with it. Put the pan into the oven and roast for 1-1½ hours. It is ready when you can easily insert a small knife right down the stem.

Meanwhile, put the onions in a frying pan with the oil and salt and fry over a low heat until soft and golden. Add the sugar and cook until the onions are caramelised and brown, then remove from the heat.

Mix the tahini paste in a small bowl with the juice of half the lemon and the salt. Add 100ml water and mix well. Keep stirring and gradually adding water until the paste has a loose creamy texture.

Lift the cooked cauliflower out of the water and cut into thick slices, including the stems and leaves. Divide between plates, then squeeze over the other half of the lemon and top with the caramelised onions and tahini paste. Garnish with pine nuts and sumac and serve with warm pittas or crispy flatbread.

(Original recipe from Honey & Co. Food from the Middle East by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014.)

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Wild Garlic, Broad Bean & Leek Risotto

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , on 23 April 2024| Leave a Comment »

We initially made this on the first day of Spring, just as the wild garlic arrived and we had a big dump of snow … Irish weather! The wild garlic has lasted quite a while this year which has meant this has been easily reprised, and enjoyed.

Wine Suggestion: we think that wines that work well with asparagus also do great with wild garlic, so opted for Höpler’s Grüner Veltliner from Burgenland, Austria. With a fresh, zippiness and citrus twist it was charming and helped us to imagine sunny weather just around the corner.

Wild garlic, broad bean & leek risotto – serves 4

  • 300g frozen broad beans, defrosted
  • 60g buter
  • 1 leek, halved lengthways and finely sliced
  • 300g Arborio rice
  • 100ml white wine
  • 1-1.2 litres hot vegetable stock
  • a handful of wild garlic, chopped
  • 60g Parmesan, grated

Blanch the beans in boiling water for a minute, then drain and pop them out of their skins.

Melt half the butter in a large pan and sweat the leek for 3-4 minutes or until soft, then stir in the rice. When the rice is glistening, add the white wine and allow to boil and bubble up.

Gradually add the hot stock, a ladleful at a time, stirring until absorbed before adding the next. Continue until you have only a few ladlefuls left, then stir in the broad beans and the rest of the stock.

Remove the pan from the heat and stir in the wild garlic, three-quarters of the Parmesan and the rest of the butter. Season with salt and pepper and serve with the rest of the Parmesan.

(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)

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