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Archive for the ‘Gluten-free’ Category

Barbecued Pork Ribeye Steaks with Mushroom & Tarragon Sauce

Posted in Barbecue, Food, Gluten-free, Pork, tagged , , , , , , , , , , , , on 26 June 2022| Leave a Comment »

Pork ribeyes are a bit of revelation for us but they’re excellent on the barbecue and also good value. You cook them low and slow first, then a fast sear at the end. This will give you tender meat with a good browned crust on the outside. You will need a meat thermometer – they’re not expensive and an essential piece of equipment for cooking outside. You also want to start this the day ahead so you can season the meat the whole way through.

Wine Suggestion: We were treated to a gem from the cellar of our friends David & Joyce. The Domaine Tempier Bandol 2006 was at it’s absolute peak. Fresh as a daisy with velvety layers of plums and sloes and a deep, earthy bass note with touches of leather, tobacco and gentle spices. The forceful tannins from the Mourvèdre tamed by time into a silky texture allowing the fruit to emerge.

Barbecued pork ribeye steaks with mushrooms & tarragon sauce – serves 4 generously

  • 4 pork ribeye steaks, about 300g each
  • 1 tbsp flaked sea salt
  • 10g dried mushrooms
  • 1 tbsp olive oil
  • 25g butter
  • 300g chestnut mushrooms, sliced
  • 2 cloves of garlic, crushed
  • 175ml white wine
  • 300ml double cream
  • 20g fresh tarragon leaves, picked and chopped

Sprinkle the pork steaks all over with the salt and place on a rack over a tray. Leave uncovered in the fridge for 24 hours (or for as long as you’ve got).

When ready to cook you need to set up the barbecue for both direct and indirect heating. This means piling up the charcoal on just one side. You can then put the meat on the opposite side (without charcoal underneath) and cover with the lid to cook indirect – this will cook the meat slowly. When you want to finish over a high heat, you transfer the meat to the other side.

Put the dried mushrooms into a bowl and pour over enough boiling water to just cover. Leave to soak until soft, then finely chop the mushrooms and return to the soaking liquid. Set aside.

Put the pork steaks on the opposite side to the charcoal and allow them to cook gently for 30-40 minutes. You want the internal temperature to reach 50C.

Meanwhile, make the sauce. Heat the oil and butter in a heavy-based frying pan and add the fresh mushrooms. Fry until soft, then add the garlic and fry for a few minutes. Add the wine and the dried mushrooms along with their soaking liquid. Allow to bubble until the liquid is almost completely reduced, then add the cream, tarragon and seasoning. Allow to heat through, then cover with a lid and set aside.

Remove the steaks to a plate and, if you need to, add a bit more charcoal to the barbecue to get it super hot again. Then sear the steaks over a really high heat, with the lid off, turning them every 30 seconds until really well browned. Keep cooking like this on the internal temperature ahas reached 63C for medium or 71C for well done.

Warm the sauce a little if you need, then serve the steaks with the sauce poured over. Potatoes and green veg are good on the side.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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Barbecued Tikka Paneer with Fresh Mango Chutney

Posted in Barbecue, Cheese, Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , , on 24 June 2022| Leave a Comment »

A great combination and nice to cook something meat-free on the barbecue. Serve with naan breads – we get ours from the local takeaway. You need to get started a few hours ahead.

Wine Suggestion: Nothing complex or too heavy with this so focus on pleasurable fruit and balance. For us tonight Umani Ronchi’s organic Serrano. A Montepulciano – Sangiovese blend from Rosso Conero, in the Marches. Youthful and vibrant which suited us perfectly for a summer barbecued dinner.

Barbecued tikka paneer with fresh mango chutney – serves 4

  • 150g natural yoghurt
  • 3 tbsp tikka curry paste, we use Patak’s
  • 2 cloves of garlic, crushed
  • 3 cm piece of ginger, finely grated
  • 300g paneer, cut into 18 cubes
  • 1 green pepper, cut into 18 pieces
  • 1 red pepper, cut into 18 pieces
  • 1 red onion, cut into 6 wedges
  • vegetable oil, for brushing the grill
  • a small handful of coriander leaves, roughly chopped
  • naan breads, to serve

FOR THE FRESH MANGO CHUTNEY:

  • left over red onion from the kebabs (see below)
  • 1 large mango, finely diced
  • 150g cherry tomatoes, finely diced
  • 1-2 red chillies, finely chopped
  • a few sprigs of mint, leaves finely chopped
  • 1 tsp caster sugar
  • juice of half a lemon

Put the yoghurt, curry paste, garlic, and ginger into a large bowl, season with salt and pepper and mix together. Add the paneer and peppers. Peel off the outer 2-3 layers of each onion wedge and add these too (keep the rest for the chutney), then fold everything together gently. Cover and put into the fridge for a few hours, or if short of time leave at room temperature for an hour.

To make the mango chutney, finely chop the leftover onion and put into a bowl with the mango, tomatoes, chillies and mint and stir to mix. Stir in the sugar and lemon juice to taste, then set aside.

Get your barbecue on and hot, then brush the grill with vegetable oil to prevent the kebabs from sticking.

Thread the paneer, peppers and onions onto kebab skewers and cook for 12-15 minutes or until lightly charred.

Sprinkle coriander over the skewers and serve with the mango chutney and naan breads.

(Original recipe from Charred by Genevieve Taylor, Hardie Grant: Quadrille, 2019.)

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Vegan Chilli

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , on 8 June 2022| Leave a Comment »

Well this is just delicious; we love bean chillies anyhow but this is a particularly good one. We are not vegan and so served this with sour cream. We’ve included the instructions for a vegan crème fraîche below if you prefer.

Wine Suggestion: For some reason we gravitate to American (both North & South) reds when eating chillies, and with the Wines of Argentina tasting in Dublin yesterday it was natural we’d open a Malbec. A star of the show, and definitely by no means the most expensive, the Altosur Malbec by Finca Sophenia in Gualtallary, Mendoza was our choice. And it seems like Decanter agrees with our choice too – Best in Show and Best Value in their World Wine Awards just announced. Bravo Finca Sophenia and perfect for our chilli.

Vegan chilli – serves 4-6

  • 4 sweet potatoes, skins scrubbed
  • 2 tbsp sunflower oil, plus a bit extra to rub on the potatoes
  • 100g broccoli florets
  • 1 red onion, finely sliced
  • 1 large clove of garlic, grated or finely chopped
  • 2 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 red pepper, chopped
  • 2 x tins chopped tomatoes
  • 400g tin chickpeas, drianed and rinsed
  • 100g fresh, frozen or tinned sweetcorn kernels
  • 400g tin black beans, drained and rinsed
  • 400g tin kidney beans, drained and rinsed
  • sour cream or crème fraîche (or make the vegan crème fraîche below)

IF YOU WANT VEGAN CRÈME FRAÎCHE:

  • 65g cashews soaked in 120ml water for 30 minutes, then drained
  • juice of ½ lemon

TO SERVE:

  • 75g edamame beans
  • 1 avocado, chopped
  • lime wedges

Preheat the oven to 200C/Fan 180C.

Rub the sweet potatoes with a little bit of vegetable oil and sprinkle with salt and black pepper, then bake in the oven for about 45 minutes or until tender.

Steam the broccoli until tender, then set aside.

If you want to make the vegan crème fraîche, put the soaked and drained cashews in a blender with the lemon juice. Season with salt and blitz to a cream.

Heat the oil in a large, deep pan, over a medium heat. Add the onions, garlic and spices and cook for a few minute or until softened. Add the red pepper and tomatoes and cook for a couple of minutes, then add the chickpeas, sweetcorn, black beans and kidney beans. Season with salt and simmer for 10-15 minutes. If it starts to look dry, you can add a splash of water.

Add the steamed broccoli and mix to warm through.

Trim the ends off the sweet potatoes and cut them in half but not the whole way through. Spoon the chilli into the potatoes and top with some edamame beans and sour cream or crème fraîche, then serve with the avocado and lime wedges.

(Original recipe from Rick Stein at Home, BBC Books, 2021.)

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Sea trout, New Potatoes and Asparagus with a Dill & Mustard Sauce

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , on 4 June 2022| 2 Comments »

This dish couldn’t be easier and is all cooked in the one tray; a great spring celebration. It helped that we were able to source all of the ingredients locally, always makes us feel good about what we’re eating.

Wine Suggestion: Simple, but fresh and asparagus friendly Sauvignon Blanc from the Loire Valley, in this case blended with a touch of Chardonnay from the Cheverny appelation. Pascal Bellier produces a charmer.

Sea trout, new potatoes and asparagus with a dill & mustard sauce – serves 4

  • 1kg baby new potatoes, we used Jersey Royals
  • 400g asparagus
  • 2 tbsp olive oil
  • 4 fillets of sea trout (or you could use salmon)

FOR THE SAUCE:

  • 2 tbsp Dijon mustard
  • 1 tbsp soft light brown sugar
  • 2 tbsp white wine vinegar
  • 4 tbsp groundnut oil
  • 2 tbsp chopped dill, plus a bit extra to serve

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

Cook the potatoes in salty water for about 3 minutes, then add the asparagus and cook for a further 2 minutes. Drain well and and run the asparagus under cold running water to stop it cooking any further.

Put the potatoes into a large non-stick baking tray, toss with the olive oil and season well with salt and pepper. Put into the oven for 15-20 minutes or until starting to brown.

Tuck the trout and asparagus in and around the potatoes and season these too. Roast again for 10-12 minutes or until the trout is just cooked.

Meanwhile, whisk the mustard, sugar, vinegar and oil together to make the dressing. Stir through the dill just before you’re ready to serve. Drizzle the sauce over the dish and scatter with some more dill if you like.

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

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Fresh Matar Paneer

Posted in Asian, Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , , on 1 June 2022| Leave a Comment »

This is Meera Sodha’s fresh take on Matar Paneer, which is usually a richer dish. Delicious with warm naan breads and plain yoghurt, this version could easily become a regular favourite.

Fresh Matar Paneer – serves 4 as a main or more as a side with other dishes

  • rapeseed oil
  • 550g hard paneer, cut into 1.5cm cubes
  • 6 cloves of garlic, crushed
  • 400g tin chopped tomatoes
  • 1¼ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 200g green beans
  • 200g mangetout
  • 200g frozen peas (defrosted), or you can use fresh of course if you have them
  • 1 red chilli, finely sliced to serve

Heat a couple of tbsp of the oil in a large frying pan. Fry the panner over a medium heat until browned and crisp all over, then remove to a plate with a slotted spoon and set aside.

Heat another tbsp of oil in the pan, then add the garlic and stir-fry for a couple of minutes (make sure the frying pan isn’t too hot when you add the garlic or it will burn). Add the tomatoes and cook for about 6 minutes or until just turning jammy. Add the salt, pepper, cumin, chilli powder and turmeric, then stir for another minute before taking off the heat.

Bring a large pan of water to the boil and add salt. Add the green beans and cook for 2 minutes, then add the mangetout and cook for another 2 minutes. Add the peas and cook for 1 more minute, then drain and leave to steam dry.

Heat the sauce, then stir in the paneer. When both are hot, stir in the veg. Sprinkle over the sliced red chilli and serve.

(Original recipe from Fresh India by Meera Sodha, Fig Tree, 2016.)

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Asparagus, Rice & Pancetta Soup

Posted in Food, Gluten-free, Soup, tagged , , , , , , , , , , , , on 29 May 2022| Leave a Comment »

This soup recipe by Skye Gyngall is delicious. Make it while you can get local aspragus and serve with some crusty bread.

Asparagus, rice & pancetta soup – serves 4

  • 50ml extra virgin olive oil, plus extra to serve
  • 2 red onions, finely chopped
  • a small bunch of thymes, leaves stripped and stalks discarded
  • 5 slices of pancetta, chopped into small pieces
  • 3 garlic cloves, peeled and crushed
  • 100g white rice
  • 1 litre good chicken stock
  • 500ml water
  • 12 green asparagus spears, snap off the woody ends and cut into short lengths on the diagonal
  • 100g Parmesan, freshly grated
  • 2 tbsp chopped flat-leaf parsley

Warm the olive oil in a large, heavy-based pan. Add the onions, thyme and a pinch of salt and cook gently for 10 minutes.

Add the pancetta and garlic and continue to cook for another 5 to 10 minutes, then stir in the rice. Pour in the stock and water and bring to a simmer. Turn the heat down low, then cover and simmer for about 15 minutes or until the rice is cooked.

Add the asparagus to the soup and cook for a few minutes until just tender, then stir in the Parmesan. Season to taste with lots of black pepper and salt to taste.

Ladle into warm bowls and top with the parsley and a drizzle of olive oil.

(Original recipe from My Favourite Ingredients by Skye Gyngell, Quadrille Publishing Limited, 2008.)

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Crispy Lamb on Creamy Hummus

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , , on 27 May 2022| 2 Comments »

This recipe comes from Chasing Smoke by Sarit Packer and Itamar Srulovich of Honey & Co. in London. This is hands-down the best hummus we’ve ever made (and we’ve made lots) and the crispy lamb belly (poached then finished over charcoal) is fatty but fabulous. It’s good with a simple salad (we went for cucumbers, tomatoes, scallions & Baby gem dressed with olive oil, lemon juice and sumac) and lots of warm pittas. You need to soak the chickpeas the night before.

Wine Suggestion: Anything with a hint of middle-eastern spices or warm sunshine. A Garnacha, or maybe a Tempranillo. Tonight the classic Massaya le Colombier from the Beqaa Valley in Lebanon. A lot has happened in this part of the world and we’re glad to support the friends we’ve met still trying to make great wine despite all the challenges. Well done Sami and Ramzi, bravo!

Crispy lamb on creamy hummus – serves 4 (generously)

FOR THE LAMB:

  • 1 lamb breast on the bone, about 1.5kg
  • 1 tbsp table salt
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 2 onions, quartered
  • 1 litre of water

FOR THE HUMMUS:

  • 200g dried chickpeas, soaked overnight in lots of water
  • 1 tsp bicarbonate of soda
  • 1 clove of garlic, peeled
  • 1 tsp table salt
  • 250g tahini paste
  • ½ tsp ground cumin
  • 2 tbsp lemon juice

TO SERVE:

  • a small handful of parsley, chopped
  • 1 tsp biber chilli flakes (or Allepo)
  • pitta breads
  • salad (see suggestion above

Rub the lamb all over with the salt, cumin seeds and peppercorns, then leave in the fridge for a couple of hours. Put the lamb in a large pan with the onions and water. Bring to the boil, then cover with a lid, reduce the heat to low, and simmer slowly for about 1½ hours.

Make the hummus while the lamb is cooking. Drain the soaked chickpeas, then place in large saucepan and cover with plenty of cold water. Bring to the boil and skim off the foam. Allow to boil for 5 minutes, then skim again.

Add the bicarbonate of soda and mix well. Skim it really well this time then simmer for 30-40 minutes, skimming regularly, until the chickpeas are very soft – they should melt in your mouth.

Drain the chickpeas into a colander over a bowl so you can reserve the cooking liquid. You need to finish the hummus now while everything is still hot. Pour 250ml of the cooking liquid over the chickpeas and add the garlic. Now whizz using a stick blender or food processor until really smooth. It will be pretty thick at this stage but not to worry.

Add the salt, tahini, cumin and lemon juice and whizz again until well combined. Give it a taste and add more salt or lemon juice if you like. Cover the surface with cling film to stop a skin forming and set aside. It will be quite liquid but it will thicken as it cools.

Lift the lamb out of the cooking water, keep a few spoonfuls of liquid for serving. The meat should be completely soft and easy to pull from the bones. Carefully (so it doesn’t fall apart altogether) lift it onto a hot charcoal barbecue and cook for about 10 minutes. Turn it over and cook for 10 minutes on the other side. You need to do this over indirect heat or it will burn or catch fire as there is a lot of fat.

To cook over indirect heat pile the charcoal to one side and with the lid on cook the meat on the other side. Despite no direct flames underneath the meat cooks a treat – slower, but no less effectively.

Take the cooked meat off onto a chopping board and shred it with two forks – like crispy duck.

Spread the hummus on a serving platter and top with the lamb and a drizzle of the cooking liquid. Sprinkle with the chopped parsley and chilli flakes and serve with lots of pitta and a salad if you like.

(Original recipe from Chasing Smoke: Cooking over fire around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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Lemon & Herb Chicken Salad

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , on 22 May 2022| Leave a Comment »

This is absolutely lovely for lunch and you can make it up a few hours in advance and chill it in the fridge. It’s also easily doubled if your serving a crowd. Like everything it tastes better outside in the sun. Serve with some crusty bread and green salad leaves if you like.

Lemon & herb chicken salad – serves 6

  • 750g cooked skinless chicken, cut into thin strips (we cook our chicken on a barbecue for extra flavour)
  • 150g pitted green olives, halved
  • 290g jar chargrilled red peppers, drained and thinly sliced
  • 2 tbsp freshly chopped basil
  • 2 tbsp freshly chopped flat-leaf parsley
  • 200g feta cheese, broken into small pieces

FOR THE DRESSING:

  • 2 tbsp Dijon mustard
  • 2 tbsp pesto
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tbsp caster sugar

Make the dressing by mixing all the ingredients together in a bowl and seasoning with salt and black pepper.

Add the chicken to the dressing and toss well, then addd the olives, half the peppers, the basil, parsley, and two-thirds of the feta. Season again.

Arrange the chicken on a large platter and top with the rest of the peppers and feta. Chill in the fridge for a bit before serving.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, Penguin Random House, 2019.)

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Breakfast Tacos with Bacon, Eggs & Avocado

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , on 20 May 2022| Leave a Comment »

We loved these little breakfast tacos so much we made them a few days in a row; and the mini yellow corn tortillas from Picado work perfectly. Jono bravely picked each taco up with a bit of spillage, Jules sensibly used a knife and fork.

Breakfast tacos with bacon, eggs & avocado – serves 2

  • 4 rashers smoked back bacon
  • 3 tsp butter
  • 6 medium eggs
  • 8 mini corn tortillas (use less if you’re using bigger ones)
  • 1 avocado, sliced
  • a bunch of coriander, chopped
  • Sriracha sauce, to serve

Grill or barbeuce the bacon until cooked and crispy, then snip with scissors into small pieces.

Melt the butter in a saucepan then softly scramble the eggs, take them off the heat when still slightly liquid so they don’t overcook. Stir in the crispy bacon.

Meanwhile, warm the tortillas in a dry frying pan and lay onto two warm plate.

Spoon the bacon and eggs over the tacos, then top with avocado, coriander and a drizzle of Sriracha sauce.

(Original recipe from The BodyCoach App)

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Hot-Smoked Salmon Salad with Chive Buttermilk Dressing

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 15 May 2022| Leave a Comment »

Try this simple lunch with some crusty bread.

Wine Suggestion: A good, salty Pazo de Señoráns Albariño which plays a delightful dance of balancing a lightness and elegance with surprising depth, concentration and complexity.

Hot-smoked salmon salad with chive buttermilk dressing – serves 2

  • 2 Little Gem lettuces, cut into chunky pieces
  • 50g sugar snap peas, halved
  • 1 small red onion, finely sliced
  • 2 tbsp capers
  • 150g hot-smoked salmon
  • crusty bread, to serve

FOR THE DRESSING

  • 100ml buttermilk
  • 1 tbsp white wine vinegar
  • a pinch of caster sugar
  • a bunch of chives, finely chopped

Put the buttermilk, white wine vinegar and caster sugar into a small jug, season with salt and pepper and whisk together. Add the chives.

Put the lettuce, sugar snap peas, red onion and capers into a large bowl and toss together gently. Add half the dressing and toss again. Flake over the hot-smoked salmon and gently toss again, then drizzle over the remaining dressing and serve.

(Original recipe in Olive Magazine, April 2020.)

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Murgh Seekh Kabab

Posted in Barbecue, Chicken, Food, Gluten-free, Indian, tagged , , , , , , , , , , , , , on 7 May 2022| Leave a Comment »

We recently bought Ammu by Asma Khan, a book full of Indian home-cooking recipes interlaced with lovely stories about Asma’s family life. Today was its first outing and we cooked these kebabs on the barbecue because the sun was shining, and our friend Michael keeps gifting us huge jars of pickled onions that he got for a bargain price in M&S (true). Asma recommends serving with a black-eyed bean salad called Lobia – and we agree.

Wine Suggestion: Find an easy, juicy barbecue red that isn’t too heavy and you’ll be happy here.

Murgh Seekh Kabab – serves 6

  • 900g boneless, skinless chicken thighs, cut into 2.5cm pieces
  • 5cm piece of ginger, thinly sliced
  • 300g well-drained pickled onions or shallots
  • 6 tbsp ghee or vegetable oil

FOR THE MARINADE:

  • juice of 2 lemons
  • ¾ tsp sugar
  • 2 cloves of garlic, crushed
  • 3cm piece of ginger, grated
  • 1 tsp chilli powder

Ideally you should marinade the chicken and leave in the fridge for about 4 hours. Mix all of the marinade ingredients together, then add the chicken and toss to coat, then cover and put into the fridge.

Get your barbecue going, we prefer charcoal but whatever you’ve got will do.

Thread the chicken pieces, thinly sliced ginger and pickled onions onto metal kebab sticks (you can use the wooden ones but you need to soak them in cold water for about 20 minutes first to stop them burning). Grill the kebabs for about 5 minutes on each side, basting with the ghee or vegetable oil.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022.)

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Lobia – Black-eyed Bean Salad

Posted in Food, Gluten-free, Indian, Side dish, tagged , , , , , , , , , , , , on 3 May 2022| Leave a Comment »

This is an Indian side dish and a great salad that we plan to serve with many Indian meals. This time we had it with Murgh Seekh Kababs cooked on the barbecue. Asma prefers dried beans (and we’re sure she is right) but we cheated this time and used a tin of black-eyed beans instead.

Lobia – serves 4

  • 200g dried black-eyed beans (we used a 400g tin)
  • 2 cloves of garlic, chopped
  • ½ a small red onion, chopped
  • 1 green chilli, chopped
  • 1 red tomato, diced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp brown sugar

If using dried beans you need to soak them in cold water overnight.

The next day, drain the beans and put into a large pan, cover with cold water and bring to the boil. Cover and simmer for about an hour, or until soft. Drain and leave to cool.

If you are using a tin of beans, you can skip all of the above and just drain and rinse them in cold water.

Put the beans into a bowl, add the garlic, onion, chilli and tomato and mix together gently. Whisk the olive oil, lime juice, sugar, salt and pepper together, pour into the bowl with the beans and mix together.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022).

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Cod with Cherry Tomatoes and Green Olives

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 1 May 2022| 2 Comments »

This is so simple but looks impressive and is perfect for a Friday night when you want a weekend dish but don’t have lots of time. You will need some crusty bread to mop up the delicious juices. Serve with buttered orzo or new potatoes.

Wine Suggestion: From the Burrier family of the superb Château de Beauregard in Pouilly-Fuissé is Domaine de la Rochette Mâcon-Bussières an excellent example of what this southern Burgundian region can do so well. Lovely ripe stonefruit and apple flavours under-pinned with a savoury minerality and fresh, layered mouthfeel which allows the cod to shine, counter-balances the Parma’s meaty saltiness and sings along with the olives and tomatoes.

Cod with cherry tomatoes and green olives – serves 6

  • 1 red onion, cut into wedges
  • 750g cherry tomatoes
  • 4 tbsp olive oil
  • 6 even sized pieces of cod loin, about 125g each
  • 6 slices of Parma ham
  • 18 nocellara green olives
  • a small bunch of flat-leaf parsley, chopped (to serve)
  • crusty bread

Heat the oven to 220C/fan 200C/gas 7.

Put the onions and tomatoes into a shallow baking tray. Season with salt and pepper and add the olive oil, toss together and put into the oven for 15 minutes.

Season the cod then wrap each piece in a slice of Parma ham. Add the olives to the baking tray with the tomatoes, then gently set the cod pieces on top. Bake for another 15 minutes or until the fish is cooked and the ham is crispy. Scatter with the chopped parsley and serve.

(Original recipe by Janine Ratcliffe in Olive Magazine, April 2016.)

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Baked Veggie Paella

Posted in Food, Gluten-free, Spanish, Vegan, Vegetarian, tagged , , , , , , , , , , , on 30 April 2022| Leave a Comment »

This is a great dish for using up bits of leftover veg and antipasti things. Keep the base of onions, garlic, rice and veg stock but after that you can use up whatever you’ve got – we’ve given what we used below as an example.

Wine Suggestion: This Spanish inspired dish encouraged us to have a glass of a Spanish Garnacha Blanca, the Edetària via Terra Blanca which we find unprepossessing and charming, plus with the right textures and flavours to match this paella. We dare say their equivalent via Terra Tinto (Garnacha Negra) would also be a good match too if you fancied a glass of red instead.

Baked veggie paella – serves 4

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • half a red pepper, sliced
  • half a yellow pepper, sliced
  • half a green pepper, sliced
  • 1 courgette, halved lengthways and sliced
  • 2 cloves of garlic, thinly sliced
  • 1 tbsp sundried tomato purée
  • 300g bomba paella rice
  • 850ml vegetable stock
  • 100g chargrilled artichokes in olive oil, halved if big
  • 75g mixed olives
  • 75g Sunblush tomatoes
  • a small bunch of flat-leaf parsley, chopped
  • lemon wedges, to serve

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

Heat the olive oil in a shallow casserole and cook the onions, peppers and courgettes with some salt for about 10 minutes or until softened and starting to caramelise.

Add the garlic and cook for another minute, then add the tomato purée and rice and stir until the grains are coated.

Add the stock, artichokes, olives and Sunblush tomatoes, then season and mix well. Bring to a simmer, then cover and cook in the oven for 45 minutes or until the rice is cooked.

Scatter over the parsley and serve with lemon wedges for squeezing over.

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Mushroom & Rice Pilaf

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , , , on 23 April 2022| Leave a Comment »

This vegan dish is a must for mushroom lovers and the leftovers make great lunchboxes. Full of flavours that we wouldn’t usually put together, that’s the joy of recipes from the Ottolenghi Test Kitchen.

Wine Suggestion: We’re suckers for matching mushrooms with either Pinot Noir, or, like here, with Nebbiolo. Luigi Pira’s Langhe Nebbiolo was our choice as it is so authentically nebbiolo without breaking the bank and opening a Barolo, or Barbaresco. Cherries, rose petals and rich iron with an earthy, mushroomy aroma carrying it through; elegance and power all at once.

Mushroom & rice pilaf – serves 4 as a main or 6 as a side

  • 1-2 dried ancho chillies, stems removed – we used dried chipotle chillies as that’s what we had in the cupboard
  • 30g dried porcini mushroom
  • 500ml vegetable stock (or chicken stock if you prefer)
  • 500g oyster mushrooms
  • 500g large portobello mushrooms, stems discarded, and roughly broken by hand into 6 pieces
  • 1 large onion, halved and cut into ½ cm thick slices
  • 10 cloves of garlic, peeled
  • 3 cinnamon sticks
  • 4 whole star anise
  • 150g soft dried apricots, quartered
  • 150ml olive oil
  • 350g basmati rice, washed until the water runs clear and drained well
  • 3 scallions, thinly sliced at a angle
  • 5g picked parsley leaves

Preheat the oven to 220C fan.

Put the dried chillies into a small bowl and cover with boiling water. Leave for 20 minutes, then drain and roughly chop the chillies, including the seeds.

Meanwhile, put the dried mushrooms, stock, 350ml of water, 1¼ tsp of salt and a good grind of pepper into a medium saucepan over a medium heat. Bring to a simmer, then set aside.

Put the oyster mushrooms and portobello mushrooms, onion, garlic, chopped chillies, whole spices, apricots, 120ml of oil, 1 tsp of salt and a good grind of black pepper into a large roasting tin. Stir it all together, then bake for 40 minutes, stirring halfway through.

Remove from the oven and transfer half the mixture to a medium bowl. Stir the rice into the remaining mixture in the tin.

Bring the porcini and stock mixture back to a simmer, then pour over the rice and without stirring, cover the tin tightly with foil. Bake for 25 minutes, then leave to sit, covered, for 10 minutes. Remove the foil and mix gently.

Add the scallions, parsley and final 2 tbsp of olive oil to the reserved mushroom mixture and stir together. Sppon over the rice and serve.

(Original recipe from Ottolenghi Test Kitchen Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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Spiced Beetroot Yoghurt

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , on 22 April 2022| Leave a Comment »

This is good to serve with drinks for a crowd. You will need some flatbreads or pitta for dipping.

Wine Suggestion: An aperitivo type of drink; Negroni’s if you like, or for us Jérémie Huchet’s Muscadet Les Montys le Parc. A special “lieu-dit”, a vineyard recognised as something special and unique that allows a longer growing season than surrounding vineyards due to the aspect and soils. More depth and roundness than their classic Muscadet, but still with a lovely minerailty and mouthfeel and great length. Serious, and yet still with a sense of playful fun.

Spiced beetroot yoghurt – serves 6

  • 500g cooked beetroot (not in vinegar)
  • 3 tbsp ground coriander
  • 20g mint, leaves finely chopped
  • 500g Greek yoghurt
  • 1 tsp nigella seeds
  • olive oil, for drizzling

Drain any juice off the beetroot, then whizz with a hand-blender to get a coarse-textured purée. Add the ground coriander, lots of salt and pepper and the mint (keep a little to garnish) and mix together well. Stir in the Greek yoghurt.

Season again to taste, then serve sprinkled with nigella seeds, the rest of the chopped mint and a drizzle of good olive oil. Serve with pitta, flatbreads or toast.

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

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Celebration Rice with Lamb, Chicken & Garlic Yoghurt

Posted in Chicken, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , , , , on 5 April 2022| Leave a Comment »

This takes a long time so the trick is to poach the chicken the day beforehand and store the torn chicken and stock separately in the fridge. Everything else is fairly easy to put together on the day. A feast!

Celebration Rice – serves 8

  • 1 small chicken, about 1.4kg
  • 2 cinnamon sticks
  • 1 onion, cut into 6 wedges
  • 1 bulb of garlic, skin on and halved widthways
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
  • 1 ½ tbsp lemon juice
  • 5g parsley leaves, roughly chopped

FOR THE RICE:

  • 2 tbsp olive oil
  • 40g unsalted butter
  • 1 onion, finely chopped
  • 300g lamb mince
  • 3 cloves of garlic, finely chopped
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground allspice
  • 400g basmati rice, washed, soaked in cold water for at least 1 hour and then drained

FOR THE GARLIC YOGHURT:

  • 500g Greek yoghurt
  • 2 clove of garlic, crushed

FOR THE GARNISH:

  • 50g unsalted butter
  • 30g blanched almonds
  • 30g pine nuts
  • ¾ tsp Aleppo chilli flakes or ½ tsp regular chilli flakes
  • 4 tbsp pomegranate seeds

Put the chicken into a large saucepan with the cinnamon sticks, onion, garlic, 2 litres of water and 2 tsp of salt. Bring to the boil, then turn the heat to medium-low and simmer, covered, for 70 minutes, or until cooked through. Lift the chicken out and tear into large bite-size chunks when cool enough to handle. Put the chicken into a bowl with the ground cumin and cinnamon and set aside. Strain the stock through a sieve and discard the solids. Measure out 850ml of the stock and keep warm (keep the rest for something else). If you are doing this part a day ahead you will need to reheat the stock and put the spices on the chicken when ready to cook.

For the rice, put the oil and half the butter into a large saucepan, and place on a medium-high heat. Add the onion and cook for 7 minutes, stirring, until lightly golden. Add the lamb, garlic and spices and cook for a couple of minutes, stirring, until the lamb has lost its pinkness. Add the rice, 700ml of the warm stock, 1 ¾ tsp of salt and plenty of black pepper. Bring to the boil, then reduce the heat to low, cover with a lid and cook for 15 minutes. Take off the heat and allow to sit, covered, for another 15 minutes. Add the remaining butter and set aside.

Meanwhile, make the yoghurt sauce by whisking the yoghurt, garlic, ¾ tsp of salt and the remaining 150ml of warm stock in a medium bowl.

Put 2 tbsp of oil in to a large sauté pan on a medim-high heat. Add the chicken pieces and cook for 5 minute, to warm through. Remove from the heat and stir in the lemon juice and parsley, then set aside.

Make the garnish by putting the butter into a small frying pan over a medium-high heat. Add the almonds and cook for 3 minutes, stirring, until lightly coloured. Add the pine nuts and cook for another 2 minutes, until golden. Remove from the heat and add the chilli flakes.

Spread the rice over a large serving platter. Top with the chicken, then pour over half the garlic yoghurt. Finish with the nuts and butter, followed by the parsley leaves and pomegranate seeds. Serve the rest of the yoghurt alongside.

(Original recipe by Ottolenghi Test Kitchen: Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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Butter Beans with Preserved Lemon, Chilli and Herb Oil

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 30 March 2022| Leave a Comment »

These are delicious and perfect with some crusty bread or flatbreads for scooping. Do buy the fancy butter beans in a glass jar if you can. You can make this up to a day ahead and the flavours will improve.

Wine Suggestion: We really like this dish with a nice, chilled Vermentino. Tonight’s choice, the Poggio ai Ginepri Bianco from Tenuta Argentiera in Bolgheri. Long and vibrant with a rich citrus and pear flavour and layers of texture and wild sage to finish.

  • 5 cloves of garlic, finely chopped
  • 2 mild red chillies, finely chopped, including the seeds
  • 1 tbsp coriander seeds, finely crushed with a pestle and mortar
  • 3 preserved lemons (80g), inner parts discarded and skin finely sliced
  • 1 ½ tbsp roughly chopped thyme leaves
  • 4 sprigs of rosemary
  • 1 tbsp tomato purée
  • 170ml olive oil
  • 1 jar of butter beans (700g)
  • 2 large vine tomatoes, roughly grated and skins discarded

Put the garlic, chillies, coriander, preserved lemon, thyme, rosemary, tomato purée, olive oil and 1¼ tsp of flaked salt into a medium sauté pan on a medium-low heat and stir together. Heat gently for 25 minutes, or until very fragrant but not browned at all. Turn the heat to low if the oil gets to hot.

Stir in the butter beans, then turn the heat up to medium and cook for 10 minutes. Remove from the heat and leave to infuse for at least an hour, or longer if you can.

Meanwhile, mix the grated tomato with ⅓ tsp of flaked sea salt and plenty of black pepper.

Spoon the butter beans into a shallow bowl and spoon over the grated tomato, mixing it in in places. Then serve with crusty bread or flatbreads.

(Original recipe from Ottolenghi Test Kitchen: Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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Crispy Potato Wedges

Posted in Food, Gluten-free, Potato, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , on 28 March 2022| Leave a Comment »

These are really good and the trick is to set them in the baking tray in rows with the skin-side down. You can use Cajun seasoning if you have it and if not make up the seasoning below – you’ll have more than you need for more wedges another time.

Crispy potato wedges – serves 4

FOR THE SEASONING:

  • 1½ tbsp salt
  • ½ tbsp dried oregano
  • ½ tbsp paprika
  • ½ tbsp cayenne pepper
  • ½ tbsp freshly ground black pepper
  • 675g large potatoes (buy a variety that makes good chips)
  • 2 tbsp olive oil
  • 1 heaped tsp of the seasoning above

Preheat the oven to 200C fan.

Scrub the potatoes and cut in half, then cut each half into 6 wedges. Put the wedges into a pan of boiling salty water and cook for 2-3 minutes, then drain.

Put the olive oil into a large roasting tin with the seasoning. Add the wedges and toss to coat, then arrange in rows sitting upright on their skins. Bake for 35-40 minute, until soft and golden.

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Baked Pork & Parsnips

Posted in Food, Gluten-free, Pork, tagged , , , , , , , , , on 25 March 2022| Leave a Comment »

This makes a delicious weeknight dinner. Serve with some greens on the side.

Wine Suggestion: really nice with a dry, artisan cider like the Cockagee keeved cider from Slane. This retains a natural sweetness when first brewed but when aged and because of the apples used it ends up being full bodied and dry with a great bittersweet twist. A cider for food like some of the Breton ciders we’ve tried in France in past years

Baked pork & parsnips – serves 4

  • 4 large parsnips (about 500g), peeeled and cut lengthways into 6
  • 2 red onions, each cut into 8 wedge through the root
  • 2 ½ tbsp olive oil
  • 1 ½ wholegrain mustard
  • 4 pork chops
  • 1 ½ clear honey
  • small handful of sage leaves

Heat the oven to 220C/200C fan/gas 7.

Put the veg into a large roasting tin, season and toss with 2 tbsp of the olive oil and 1 tbsp of the mustard. Roast for 20 minutes.

Meanwhile, heat a frying pan over a high heat. Season the pork chops and rub with the last ½ tbsp of oil. Fry for 30 seconds on each side or until just browned – turn onto the sides too to brown any fat.

Stir the veg, then put the chops on top and rub with the rest of the mustard. Roast for another 15 minutes, then drizzle with the honey and scatter over the sage. Return to the oven for 5 minutes, then serve with the pan juices.

(Original recipe from BBC Good Food).

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