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Pasta with Cauliflower, Anchovies, Saffron, Pine Nuts & Raisins

Posted in Food, Italian, Pasta, tagged , , , , , , , , on 29 April 2020| Leave a Comment »

Pasta with Cauliflower, Anchovies, Saffron, Pine Nuts & Raisins

We halved this recipe and made it for 2 with a tiny but perfect, new-season cauliflower. You might have everything else in the cupboard already.

Wine Suggestion: Keep it Italian, given the origin of the dish, southern and white. Fiano, Greco, Falanghina … all good as long as the one you have isn’t too heavy. Our Macchialupa Falanghina was a delightful choice.

Pasta with cauliflower, anchovies, saffron, pine nuts & raisins (Pasta chi vrocculi arriminati) – serves 4

  • 1 head of cauliflower, about 1 kg, cut into florets
  • 1 small onion, thinly sliced
  • 50g raisins, softened in a little hot water
  • 6 tbsp of good olive oil
  • a pinch of red chilli flakes
  • 6 anchovy fillets in oil (we like Ortiz)
  • 50g pine nuts
  • a pinch of saffron
  • 500g dried pasta e.g. bucatini, casarecce or penne

Bring a large pan of water to the boil and season well with salt. Add the cauliflower and cook until tender, about 6 minutes but do check as you don’t want to overcook it.

Warm the olive oil in a large, deep frying pan over a low heat. Add the onion and fry gently until soft, then add the chilli and anchovies. Keep frying until the anchovies have dissolved.

Lift the cauliflower from the water with a slotted spoon and add to the onion pan, stir and cook for another couple of minutes to let the flavours combine.

Drain the raisins, squeeze out any excess water, and add to the pan with the pine nuts and saffron. Taste and season with salt if needed, then remove from the heat.

Bring the cauliflower-cooking water back to the boil and use it to cook the pasta until al dente. Lift the pasta out with a slotted spoon and add to the frying pan. Return the cauliflower and pasta pan to the heat and cook for another minute or two, then serve.

(Original recipe from Two Kitchens: Family Recipes from Sicily and Rome by Rachel Roddy, Headline Home, 2017.)

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A Toastie Idea

Posted in Food, Vegetarian, tagged , , , , , , , on 28 April 2020| Leave a Comment »

Halloumi Toastie

We plan every evening meal but tend to wing it during the day, using whatever happens to be lying around. Occasionally though we plan a weekend  breakfast or lunch and are generally very pleased with ourselves for doing so. No less so this weekend when we discovered this amazing toastie combination suggested by Sabrina Ghayour in her vegetarian book, Bazaar.

A Toastie Idea – serves 2

  • 250g halloumi cheese, cut into 6 slices
  • 4 slices of good bread
  • 2 tsp rose harissa
  • 2 tbsp clear honey
  • 2 tomatoes, sliced
  • 2 tbsp quick-pickled onions (see below)
  • 40g butter

Heat a splash of oil over a medium heat and fry the halloumi slices for a couple of minutes on each, until crusty and brown.

Meanwhile, very lightly toast the bread.

Remove the halloumi from the pan, and wipe it out with some kitchen paper.

Divide the halloumi slices between two slices of bread. Spread over the harissa, and drizzle over the honey. Lay the tomato slices on top and finish with a spoon of pickled onions and season well with pepper and a little bit of salt. Top with the remaining slices of bread and press down.

Put the frying pan back over a medium heat and add a quarter of the butter. When the butter has melted put one of the toasties into the pan and press it down by putting a small saucepan with a tin or two inside on top. Cook for a couple of minutes, then add another know of butter and cook on the other side. Remove from the heat and repeat with the other toastie.

FOR THE QUICK PICKLED ONIONS:

  • 1 large red onion, halved and very finely sliced
  • 1 tbsp caster sugar
  • 1 tbsp rice vinegar
  • 1 tsp pul biber chilli flakes
  • a generous sprinkling of Maldon sea salt flakes

Combine the ingredients in a plastic container with a lid. Close the lid and shake vigorously for a couple of minutes until the onions soften, then serve or keep for a couple of days in the fridge. Serve with almost anything but particularly good in a toastie.

(Original recipe from Bazaar by Sabrina Ghayour, Mitchell Beazley, 2019)

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Chicken & New Potato Traybake

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , on 27 April 2020| Leave a Comment »

Chicken & new potato traybake

This really couldn’t be easier, everything in the one pan and shoved in the oven. New potatoes haven’t quite landed in Ireland yet but we chopped up some waxy ones which worked pretty well. Lemon, olives, bay, chicken & garlic – made for each other! Serve with a green salad.

Wine Suggestion: a joyously inexpensive southern French white, the Les Terrasses de la Negly, a Sauvignon Blanc, Muscat Petit Grains and Muscat d’Alexandria blend. One highly popular grape with two that are deeply out of fashion. The wine: easy, fruity, fresh and with texture to work with the food.

Chicken & new potato traybake – serves 2

  • 3 tbsp olive oil
  • 500g new potatoes
  • 140g large pitted green olives
  • 1 lemon, quartered
  • 8 fresh bay leaves
  • 6 garlic cloves, unpeeled
  • 4 large chicken thighs

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

Pour the olive oil into a large roasting tray, then add the potatoes, olives, lemon, bay leaves, and garlic. Toss to coat everything in the oil, then nestle in the chicken thighs, skin-side up of course, and season well.

Put the dish in the oven and cook for an hour, basting half-way through. Check the chicken and potatoes are cooked, then return to the oven for a final 15 minutes to crispy up the chicken skin.

Remove the tin from the oven and squash the roasted garlic, discard the papery skin and stir the garlic into juices. Serve with a green salad, we had peppery watercress.

(Original recipe from BBC Good Food)

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Orecchiette with Cime di Rapa

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , on 26 April 2020| 2 Comments »

Pasta with Cime di Rapa

So clearly this is not orecchiette but trofie is all we could get and we’re not fussy. We’re very excited to get cime di rapa, also known as broccoli rabe, and very similar to turnip tops. These delicious greens are grown in Ireland – who knew? You need to trim any of the thicker stalks as they tend to be a bit stringy and unpleasant, the rest however is delicious. Cheese is apparently not traditional on this dish but we like it.

Wine suggestion: Italian inspired and from the south we found a bottle of the Gulfi Vulcanzjria, a Chardonnay, Carricante, Albinello blend grown on Mt Etna. Fresh, full and intense with a stoney core. Good alternatives would have been Greco di Tufo, Falanghina, or some more serious, but not too hot Vermentinos.

Orecchiette with Greens – serves 4

  • 400g orecchette or whatever short pasta you’ve got
  • 500g cime di rapa (you could also use sprouting broccoli, kale or cavalo nero), discard the thicker stalks, leave the broccoli looking bit whole and shred the finer stalks and leaves into 3cm pieces
  • 3 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 1 tsp chilli flakes
  • zest of ½ lemon
  • Parmesan or Pecorino cheese, grated, to serve

Boil the pasta in load of salty water according to the timings on the pack.

Meanwhile, put the cime di rapa into a large pot and pour in about 3 cm depth of water and season with salt. Bring the water to the boil, then cover and cook for 5 minutes or until tender and wilted. Drain.

Heat the oil in a large frying pan and gently fry the garlic for a minute or so, don’t let it brown. Add the drained greens, chilli flakes and lemon zest. Season well with salt and pepper.

Reserve a mug of the cooking water before draining the pasta. Add a few tbsp of the water to the greens if they need moistening, then tip in the pasta. Toss everything together in the pan for a minute, then serve in warm bowls with the cheese sprinkled over.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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Salmon with Greens & Crème Fraîche

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 25 April 2020| 2 Comments »

Salmon with Greens & Crème Fraîche

It’s often fish at ours on Friday and this one tasted of Spring. The perfect end to a sunny day. We don’t freeze much veg but are never without frozen peas and broad beans. We served with steamed waxy potatoes with butter and mint but mash would be good too.

Wine Suggestion: a light, seafood friendly white. One of our favs is the Allo from Northern Portugal which has a salty tang and tastes of sunshine in a glass.

Salmon with Greens & Crème Fraîche – serves 4

  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 250ml chicken stock/fish stock
  • 100g crème fraîche
  • 140g frozen peas
  • 140g frozen broad beans
  •  4 skinless salmon fillets
  • small bunch of chives

Season the salmon with salt and pepper.

Heat the olive oil in a large, deep frying pan with a lid. Add the leek and cook gently for 5-10 minutes, until softened but not browned.

Add the stock, bring to the boil, then simmer for a few minutes to reduce a bit.

Add the crème fraîche, peas and broad beans and season, then nestle in the salmon fillets. Cover and simmer gently for about 12 minutes or until the salmon is cooked.

Sprinkle over the chives to serve.

(Original recipe from BBC Good Food)

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Harissa Potato, Halloumi & Asparagus with Coriander and Lemon Oil

Posted in Barbecue, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 24 April 2020| 1 Comment »

Harissa Potato, Halloumi & Asparagus with Coriander and Lemon Oil

Genevieve Taylor has written a delicious book of vegetarian recipes for the barbecue, and the season has arrived to spend more time outdoors! This is the first recipe we’ve tried and it was really good. Serve with a green salad on the side or as a veggie side with barbecued meat.

Wine Suggestion: A light red wine is what you need here; think a Cabernet Franc, Pinot Noir or something similar. Tonight our choice was an Aussie Pinot, from Pike & Joyce in the Adelaide Hills. Delightful fruit, an earthiness and hints of smoke that compliment the cooking process.

Harissa potato, halloumi and asparagus with coriander and lemon oil – makes 6 skewers

  • 500g salad potatoes e.g. Charlotte, sliced in half lengthways
  • 250g asparagus, snap off the woody end, then cut each spear in 3
  • 2 x 250g packs of halloumi, cut into finger-thick wedges
  • 2 tbsp rose harissa paste

FOR THE CORIANDER AND LEMON OIL:

  • 75ml extra virgin olive oil
  • a small bunch of coriander, leaves finely chopped
  • zest and juice of 1 lemon
  • ½ – 1 tsp caster sugar

Bring a pan of salted water to the boil, add the potato halves and cook until just tender – about 10 minutes. Add the asparagus pieces for the last 30 seconds, just to blanch.

Drain the potatoes and asparagus and return to the pan. Add the halloumi and harissa and stir gently until everything is evenly coated.

Thread onto metal kebab sticks (wooden ones will do but you need to soak them for 20 minutes before using and don’t overload them as these are heavy).

Cook the kebabs on the barbecue over a medium-high heat for about 15 minutes, turning once.

Make the coriander and lemon oil by whisking all the ingredients together with some seasoning.

When the kebabs are cooked transfer to a plate and drizzle over the oil.

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

 

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Mozzarella with Salami, Cannellini Beans & Olives

Posted in Food, Italian, tagged , , , , , , , , , , , on 22 April 2020| Leave a Comment »

Mozzarella with salami, cannellini beans & olives

If you can find a ball of buffalo mozzarella, then lucky you. There is none to be had in our vicinity at the moment, but it will return. This is a super simple idea from the River Café which makes a lovely lunch or a starter for sharing – for when we can share stuff again. We will share stuff again.

Salami with Cannellini Beans & Olives

  • 1 x 400 tin of cannellini beans, drained & rinsed
  • a squeeze of lemon juice
  • small black olives, we like the wrinkly ones, pitted
  • finely sliced fennel salami – of course any salami or other cured meat will do, and there are loads of brilliant Irish producers to choose from
  • a ball of buffalo mozzarella

Gently heat the beans with a squeeze of fresh lemon juice and some olive oil. Season and purée – a stick blender does the job here.

Toss the olives in a little of your special bottle of olive oil.

Put the salami on a plate with the mozzarella and serve with the bean purée alongside and the olives scattered over.

Simple and delicious.

(Original idea from Italian Two Easy by Rose Gray and Ruth Rogers, Clarkson Potter, 2006.)

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Tagliatelle with Prawns and a Creamy Brandy Sauce

Posted in Food, Italian, Pasta, Shellfish, tagged , , , , , , , , on 21 April 2020| 2 Comments »

Tagliatelle with Prawns and a Creamy Brandy Sauce

We bought a pasta machine when we were on honeymoon in Italy … quite a while ago now. We had a delicious lunch in a tiny Tuscan village, probably with a bit more wine than we needed, and bought a pasta machine from the window of a little shop that sold hardware, cookware and everything else. We have used it only a few times since then, but we took it out of the box this evening and made fresh pasta, and very satisfying it was too. So, if you’ve got a pasta machine we suggest you dust it off and give this a go. We haven’t given the recipe and instructions for making the tagliatelle – widely available online or in any Italian cookbook you might have on your shelves; though roughly 1 egg for 100g flour plus a little salt and olive oil.

Wine Suggestion: Tonight a bottle from our holidays last year in the Loire, the Charles Joguet Chinon Rosé. Delightfully dry, mid-weight and with light flavours of red fruits; a good match and a good memory of summer holidays in a tent in France.

Tagliatelle with prawns and a creamy brandy sauce (Tagliatelle con Gamberi e Brandy) – serves 4

  • 30g salted butter
  • 4 tbsp olive oil
  • 2 shallots, peeled and finely chopped
  • 60g walnuts, chopped
  • 300g uncooked prawns, peeled
  • 10 cherry tomatoes, quartered
  • 60ml brandy
  • 250ml double cream
  • 1 tbsp balsamic vinegar
  • 400g fresh egg tagliatelle (look it up online, it’s easy)
  • 2 tbsp flat leaf parsley

Melt the butter and oil in a large frying pan over a gentle heat. Add the shallots and walnuts and cook gently for 2 minutes.

Increase the heat to medium and add the prawns and tomatoes, season with salt and pepper. Cook for 30 seconds.

Add the brandy and cook for a minute to allow the alcohol to evaporate, then add the cream and balsamic vinegar and cook, stirring, for 2 minutes. Set aside.

Meanwhile, cook the pasta in a loads of very salty water until al dente – a minute or two. Drain and tip back into the pasta pan.

Pour in the creamy sauce, add the parsley, and toss gently for 30 seconds to combine.

(Original recipe from Gino’s Pasta by Gino D’Acampo, Kyle Books, 2010)

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Chachouka

Posted in Brunch, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 20 April 2020| Leave a Comment »

Chachouka

This is the second version of this we’ve done in the last few weeks. Both times inspired by two extra peppers in a pack when we only needed one. This version is more caramelised and uses less fresh ingredients but it also takes a lot longer to cook. We loved the addition of saffron too.

You can cook the sauce the night before if you like  or keep half of it for the following day. You just need to reheat, then crack in the eggs and bake.

Chachouka – serves 4

  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 large onion, halved and finely sliced
  • 1 garlic clove, crushed
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • ½ tsp hot smoked paprika
  • a pinch of saffron strands
  • 400g tin plum tomatoes, squeeze with your hands to break them up as you add to the dish
  • 4 eggs

Heat the oil in an ovenproof frying pan, then add the cumin seeds and fry gently for a couple of minutes. Add the onion and cook gently for about 10 minutes or until golden.

Add the garlic and peppers and continue to cook for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika and saffron, then the tomatoes and some seasoning. Cook gently for another 10 to 15 minutes.

Preheat the oven to 180C/Gas Mark 4.

Taste and adjust the seasoning. If you can’t put your pan in the oven just transfer the sauce into a baking dish. Make holes in the mixture and gently break in the eggs (easier if you break into a mug first). Season the eggs with salt and pepper. Transfer to the oven and cook for 10 to 12 minutes or until the eggs are set but the yolk still runny.

(Original recipe from River Cottage Veg Everyday by Hugh Rearnley-Whittingstall, Bloomsbury, 2011.)

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Pan-fried Salmon with Curried Mussels

Posted in Fish, Food, Gluten-free, Shellfish, tagged , , , , , on 19 April 2020| 2 Comments »

Pan-fried Salmon with Curried Mussels

How disappointed we were when we left it too late to get mussels from our local fish shop last Saturday. So this ended up being dinner on Thursday – a bit fancier than what we usually serve on a weeknight but to be honest we’ve lost track of what day it is anyway! Plenty of pans needed for this dish but it’s worth it.

Wine Suggestion: this needs a white to match that can stand up to a rich, creamy base. Sometimes it also necessary to choose not only a type of wine but also a producer … we suggest cultivating a good wine shop to help with this. Tonight we had a Txakoli, a local wine from near San Sebastion in Spain made from Hondarrabi Zuri. Normally very light and with a spritz-freshness and great with lighter seafood dishes and other tapas. The Astobiza Txakoli we had was fuller bodied while still maintaining the texture, saltiness and freshness of a more typical wine of the region and thus able to step up to the rich creaminess of the food.

As Txakoli isn’t as easy to find we’d also suggest a fuller, textural Albarino as an option.

Pan-fried salmon with curried mussels – serves 4

  • 4 salmon fillets with the skin on, about 120g each
  • vegetable oil

FOR THE MUSSELS:

  • olive oil
  • 1 onion, chopped
  • a handful of parsley, chopped
  • 1kg mussels, scrub them clean, rip off any beards and chuck any that don’t close when you tap them
  • 225ml white wine

FOR THE SAUCE:

  • 50g butter
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 tsp medium curry powder
  • 150ml double cream
  • 100g potatoes, peeled and cut into small dice
  • 1 tbsp chopped chives
  • lemon

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

Start with the mussels. Heat a tbsp of olive oil in a large, heavy pan, with a lid. Add the onions and parsley and cook gently until soft. Add the mussels, salt and pepper and wine. Bring to the boil, then cover and give the pan a shake. Cook for a few minutes or until the mussels have opened (throw away any that don’t open).

Strain the mussels but keep the cooking liquid. Pour the liquid through a fine sieve to get rid of any grit. Remove the mussels from the shells and set aside.

To make the sauce, melt the butter in a saucepan, add the onion, carrot and celery and sweat over a low heat, with the lid on, until softened, about 10-15 minutes. Stir in the curry powder and cook for another few minutes. Stir in 150ml of the mussel cooking liquid and cook for another minute. You can turn the heat off now and leave the sauce aside while you cook the salmon.

Dry the salmon well with kitchen paper, then slash the skin diagonally a few times with a sharp knife. Season well.

Heat a non-stick, oven-proof frying pan over a medium heat, the add 2 tbsp of vegetable oil. Cook the salmon, skin-side down for 4-5 minutes or until the skin is crispy. Don’t be tempted to move it around. Turn the salmon fillets over and put the pan in the oven for another few minutes to finish cooking.

Stir the double cream into the sauce and bring back to the boil, add the potato and cook until softened, 5 to 10 minutes. Add the mussels to the sauce and warm through briefly. Add the chives and a squeeze of lemon to the sauce and taste for seasoning. Serve the sauce with the salmon on top.

(Original recipe by Bryn Williams in Olive Magazine, April 2011.)

 

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A Creamy Quiche Lorraine

Posted in Cheese, Food, tagged , , , , , , , , on 18 April 2020| Leave a Comment »

Creamy Quiche Lorraine

A quiche that wobbles, just set, is a wonderful thing and this almost oozes. It feels luxurious and decadent, despite having simple ingredients and we’d cook this in any season. We used a local flour mill, Dunany in Drogheda for a non-bleached plain flour which accounts for the colour in the crust. Serve with a green salad.

Wine Suggestion: our choice would be an Alsace Pinot Gris, or if you can find it a dry Muscat like Zind-Humbrecht’s Grand Cru Brand Muscat. Coming from the amazing Brand vineyard this is reliably dry and will redefine for you what Muscat is. Neither of us were fans of this grape, but as always, the right wine can change opinions.

If stuck open the latest vintage, but if you are able to wait a year, or two, or more this will reward you ten-fold. The musky spices, texture and flavours match the cream, cheese and pancetta in a way nothing else will quite achieve. Failing this a close second is a richer Pinot Gris, which may be easier to find.

Quiche Lorraine with butter pastry – serves 6

  • 200g cubetti di pancetta
  • 1 tbsp olive oil
  • 2 eggs
  • 2 egg yolks
  • 250ml double cream
  • 200ml crème fraîche
  • 100g gruyère, coarsely grated

FOR THE PASTRY:

  • 225g plain flour
  • 150g chilled butter, cut into cubes
  • 1 egg yolk

Make the pastry first by putting the flour and butter in a food processor with a pinch of salt. Whizz until it looks like breadcrumbs then add the egg yolk and 2½ tbsp of iced water and whizz until it comes together. Wrap the pastry in cling film and chill in the fridge for 20 minutes. Roll the pastry out thinly and use to line a 20cm x 4cm deep, straight-sided, loose-bottomed tart tin. Leave the excess pastry hanging over the sides. Chill again for another 20 minutes.

Heat the oven to 190C/fan 170C/gas 5.

Fry the pancetta in a little olive oil until cooked then drain on kitchen paper. Beat the whole eggs, egg yolks, double cream and crème fraîche together and season.

Line the pastry tin with baking paper, fill with baking beans and bake blind for 15 minutes. Remove the paper and beans and return to the oven for another 5 minutes. Trim off the excess party with a sharp knife.

Turn the oven down to 160C/fan 140C/gas 3.

Scatter the bacon most of the grated cheese over the pastry base, add the egg mixture and top with the rest of the cheese. Bake for 40 minutes or until just set and lightly golden. Leave to cool for a bit before serving.

(Original recipe by Lulu Grimes in Olive Magazine, April 2014.)

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Chicken Cacciatore

Posted in Chicken, Food, Gluten-free, Italian, tagged , , , , , , , , on 17 April 2020| 2 Comments »

Chicken Cacciatore

We were missing all the family and friends we were supposed to be with on Easter Sunday but had fun with an Easter egg hunt, Quiche Lorraine for lunch and this for dinner, which was truly delicious. Served with Italian-style roast potatoes, plus we pulled the rest of the chicken off the bones and stirred into the sauce for pasta another day. Our little bunny has already claimed the leftovers for her dinner for the rest of the week.

Wine Suggestion: As it was Easter and we wanted to have something special with dinner … off to the small cellar of hoarded wines we went. The first Italian we came across was chosen, and though we knew it wasn’t cheap, we’d purchased it many years ago at a very good price. We very much enjoyed the Sassicaia 2008. A classic wine of the world, made from Cabernet Sauvignon and Cabernet Franc, and drinking truly fabulously now. Interestingly it was the vintage that had no “signature” head winemaker at the winery; well done those cellar hands and winery workers who just made the wine as it should be! Ignore the price if you have one and just enjoy this wine as a special event like we did. Lucky us, and pity we only had a single bottle.

Chicken cacciatore – serves 4

  • 1 large chicken jointed into 8, we used 8 chicken thighs
  • 1 onion, finely chopped
  • 2 cloves of garlic, sliced
  • 70g pancetta cubes – didn’t have these so cut some thick-cut back bacon into strips
  • a glass of red wine, about 200ml
  • 2 x 400g tins of cherry tomatoes or tins of chopped tomatoes
  • 2 tbsp capers, rinsed and drained
  • 10 black olives, pitted and halved
  • a handful of basil leaves

When you get your chicken home, remove all the packaging and season it generously with salt, then put back into the fridge until ready to cook. If, like us, you had the chicken in the freezer and forgot to season, take it out of the fridge and season with salt, then leave out of the fridge for 30 minutes before you start cooking.

Before you start to cook, season the chicken all over with some black pepper.

Heat 2 tbsp of olive oil in a large frying pan and fry the chicken until golden all over. You will probably need to do this in two batches. Remove the chicken from the pan and set aside.

Add the onions and garlic and cook gently until soft. Add the pancetta (or bacon substitute) and continue to cook for another few minutes.

Add the glass of wine to the pan and simmer until almost evaporated, then add the tomatoes and plenty of seasoning. Simmer for 15 minutes or until the sauce is thickened. Stir in the capers and olives.

Heat the oven to 190C/fan 170C/gas 5.

Tip the sauce into an ovenproof dish that can fit the chicken in a single layer. Lay the chicken pieces into the sauce, leaving the skin exposed. Cook in the oven for 30-40 minutes or until cooked through. Stir in the basil and serve.

(Original recipe by Lulu Grimes & Janine Ratcliffe in Olive Magazine, April 2012)

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Spicy Asparagus & Chorizo Baked Egg

Posted in Brunch, Food, tagged , , , , , , , , , , on 16 April 2020| Leave a Comment »

Spicy Asparagus & Chorizo Baked Egg

We had this for breakfast on Easter Sunday but you could also have it for a handy lunch or dinner.

Spicy asparagus & chorizo baked egg – serves 2

  • 250g asparagus, cut into 3cm pieces
  • 40g diced chorizo
  • 1 tsp hot smoked paprika
  • 150g frozen spinach
  • 2 tbsp crème fraîche
  • 2 large eggs
  • flatbreads or toast, to serve

Heat a medium frying pan over a medium heat, add the asparagus and chorizo and cook for about 8 minutes. Stir in the paprika and cook for a further minute.

Add the frozen spinach and cook for about 5 minutes or until it has completely wilted. Stir in the crème fraîche and season with salt and pepper.

Make two space in the mixture for the eggs and gently slide them in. We find it easier to break them into mugs first. Cover the pan with a lid and leave for 5 minutes or until just set.

(Original recipe from BBC Good Food)

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Chilli Con Carne

Posted in Food, Gluten-free, tagged , , , , , , , on 15 April 2020| Leave a Comment »

Chilli Con Carne

These times definitely call for easy freezer meals. The one and only preparation we made when the restrictions were first announced, was to make a big pot of chilli. No soap, toilet rolls or hand sanitiser but we had chilli, which was enough to reassure us. It’s also one of those dishes that seems to improve in the freezer. Serve with guacamole/avocado, sour cream, fresh coriander, grated cheese, tortilla chips, jacket potatoes, rice, lime wedges or whatever else you like with your chilli.

Wine Suggestion: Juicy and red is our rule with Chilli and your choice will depend on personal taste and wines that come to hand. It could be a rich, brambly and chocolatey Puglian Primitivo or Cali Zinfandel; or an Aussie Shiraz; a standout Languedoc or Southern Rhone Blend; possibly Ribera del Duero; or for us tonight a northern Rhone Syrah from Cornas and the warm vintage of 2009. Fruit is the key factor, just make sure you have a balance of freshness too as the food won’t help wines that tip over the edge in alcohol without balance.

Chilli Con Carne – serves 6 to 8

  • 2 tbsp rapeseed oil
  • 2 onions, finely chopped
  • 450g beef mince
  • 225g pork mince
  • 2 x 400g tins of chopped tomatoes
  • 3 cloves of garlic, crushed
  • 2 tbsp dark brown sugar
  • 1 tbsp paprika
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 600ml beef stock
  • 2 x 400g tins red kidney beans, drained and rinsed

Heat the oil in a large, heavy pan over a medium heat, then gently fry the onions for 15-20 minutes, or until golden and caramelised. Don’t be tempted to cook them any quicker or they won’t give the dish as much flavour.

Add the beef and pork mince and fry for about 5 minutes, breaking it up with a wooden spoon, or until browned and no pink bits remain. Stir in the tomatoes, garlic, sugar, spices and stock. Season well and bring to the boil, then reduce the heat and simmer over a low heat for an hour, stirring now and again (no need to cover). Stir in the beans and cook for another 20 minutes, then season to taste.

Serve with your choice of sides but we can’t do without rice/jacket potatoes, lime wedges, sour cream, grated cheddar cheese, chopped coriander, tortilla chips and avocado/guacamole.

(Original recipe from Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)

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Guacamole

Posted in Food, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , on 14 April 2020| Leave a Comment »

Guacamole

We have a stash of chilli in the freezer which makes for perfect Friday night food. We like our chilli with a ridiculous number of extras including grated cheddar cheese, sour cream, fresh coriander, lime wedges, tortilla chips, rice or jacket potatoes and a big bowl of guacamole. Do not feel limited to serving this with a chilli either as we’ll spread this on toast, have with jacket potatoes or tortillas, or whenever the notion takes us.

Guacamole – serves 4

  • ¼ white onion, chopped
  • 25g fresh coriander, chopped
  • 1 big green chilli, chopped, leave in the seeds
  • 4 small avocados, roughly chopped
  • pinch of dried oregano
  • juice of ½ lime

Put the onion, most of the coriander and the chilli in a pestle and mortar with a pinch of salt and grind to a paste.

Add the avocados to the pestle and mortar with the rest of the coriander, the oregano and the lime juice. Pound until mixed and chunky, then season to taste with some more salt or lime.

Serve with chilli or on top of toast.

(Original recipe from Where the Wild Cooks Go by Cerys Matthews, Penguin Books, 2019.)

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Paprika & Oregano Marinated Fish with Cherry Tomato Salsa

Posted in Barbecue, Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 13 April 2020| Leave a Comment »

Paprika & Oregano marinated fish with Cherry Tomato Salsa

We made it too late to the fish shop to get mussels. I tried to sign through the window to get something for the barbecue instead and Oralith (age 6) opened the door and yelled – try and get a lobster! Entertained the fishmonger anyway and we had tuna steaks in the end. Little did he know that she wanted to bring the lobster home to keep as a pet.

Wine Suggestion: We never get over how the Rustenberg Chardonnay so completely over delivers for its price and perfectly works with food, but as we’d not had some for ages opened this on a whim and we weren’t disappointed. Another successful match for this wine.

Paprika- and oregano-marinated fish with cherry tomato salsa – serves 4

  • 4 tuna steaks
  • juice of 1 lemon
  • 3 tbsp olive oil, plus extra
  • 2 cloves of garlic, crushed
  • 2 tbsp chopped fresh oregano
  • 1 tsp paprika
  • 1 tsp smoked Spanish paprika

FOR THE SALSA:

  • 250g cherry tomatoes, quartered
  • 4 scallions, finely chopped
  • 1 tbsp chopped fresh oregano
  • 1 long red chilli, seeded and finely chopped (we only had a green one which worked fine too)
  • 1 tbsp sherry vinegar or red wine vinegar

Mix the lemon juice, olive oil, garlic, oregano, paprika and some seasoning together in a bowl. Put the tuna steaks into a ceramic dish and pour over the marinade. Cover the dish and leave in the fridge for half an hour.

To make the salsa, mix the tomatoes, scallions, oregano, chilli and vinegar in a bowl and season with salt and pepper.

Cook the tuna over a hot barbecue for a couple of minutes on each side.

Serve the tuna with some salsa spooned over and some lemon wedges to squeeze over.

(Original recipe from Holiday by Bill Granger, Murdoch Books, 2007.)

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Jambalaya

Posted in Food, Pork, tagged , , , , , , on 12 April 2020| 2 Comments »

Jambalaya

We made this from Cerys Matthews’ book, Where the Wild Cooks Go. The book is just as good for the playlists as it is for the recipes. It was sunny today and we spent all day outside and lit a fire in the evening, with music from the American South.

Wine Suggestion: we think Syrah/Shiraz is the grape to look out for to match this dish … just make sure it isn’t too jammy and alcoholic or it’ll feel clumsy with the food. As we’re dipping into our cellar a bit more at the moment we pulled out a 10 year old Pierre Gaillard Cornas (100% Syrah) that was still a baby and a little tight and unruly when first tasted. It then opened up in the glass and gave leathery damson flavours with hints of tobacco leaf and brambles. The fruit was juicy and didn’t fight the spices in the food, and was the right weight to not overwhelm them either.

Jambalaya – serves 4

  • 2 tbsp oil
  • 6 smoked sausages/hot dogs, sliced – we used a big kielbasa sausage from the Polski section of the local spar shop and chopped it up
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • a small green pepper, chopped
  • 2 cloves of garlic, chopped
  • 4 large fresh tomatoes or 1 x 400g tin of tomatoes
  • ½tsp paprika
  • ¼ tsp dried thyme
  • ½ tsp cayenne
  • 2 bay leaves
  • 200g brown basmati rice
  • 1 litre vegetable stock

Heat a large deep frying pan or sauté pan over a medium heat, then fry the sausage until browned.

Remove the sausage from the pan with a slotted spoon, then add the onion, celery and green pepper. Cook for about 8 minutes or until softened. Stir in the garlic and cook for another couple of minutes. Then stir in the tomatoes.

Add the spices and bay leaves along with plenty of seasoning and stir well. Tip the sausages back in and stir in the rice.

Pour 750ml of the stock in and bring to a simmer. Simmer gently for 10 minutes and try not to stir. Cover the pan, reduce the heat to very low and cook for another 20 minutes. Taste the rice to check if its cooked, you may need to cook for longer. If it starts to look a bit dry just add some more stock.

Taste and adjust the seasoning and serve with hot sauce on the side if you like.

(Original recipe from Where the Wild Cooks Go by Cerys Matthews, Penguin Books, 2019.)

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Fennel, Pernod and Red Mullet Parcels

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , on 11 April 2020| 4 Comments »

Fennel, Pernod and Red Mullet Parcels

We cooked this the night that further restrictions were placed on Ireland. We were a bit unsure how it would all work and if we would still be able to get fresh produce in the local shops or if we’d be stuck with supermarkets. Yesterday we heard that we’d be home for another few weeks but thankfully we can still get fresh fish and almost anything else we need (except plain flour!) from our local shops. We served this with some steamed waxy potatoes.

Wine Suggestion: Light, white and minerally. Our choice is the Allo by Quinta Soalheiro from northern Portugal made from Alvarinho for texture and body, and Loureiro for the fruity, aromtic white flowers. All at 11.5% abv.

Fennel, Pernod and red mullet parcels – serves 4

  • 2 fennel bulbs, sliced thinly
  • 2 tbsp chopped herb fennel leaves
  • 180ml dry white wine
  • 2 tbsp Pernod
  • 1 tbsp butter
  • 4 fillets of red mullet or sea bass

Preheat the oven to 190C/375F/Gas 5.

You need large 4 pieces of double thickness  tin foil – probably bigger than you think. Divide the sliced fennel between the sheets – keep the edges turned up so you don’t lose anything. Divide the rest of the ingredients between the parcels and lay the fish fillets on the top with the fennel leaves sprinkled over. Season everything well with salt and pepper.

Fold the foil up around the ingredients to make parcels, twisting the edges together to seal, make sure you leave some air inside.

Place the parcels on a baking sheet and bake in the oven for about 15 minutes or until the fish flakes easily. Remove the fish and ingredients from the parcels and arrange on warm plates. Pour the juices from the parcels over the top.

(Original recipe from Herbs by Judith Hann, Nourish, 2017.)

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Chicken, Mushroom & Tarragon Pie

Posted in Chicken, Food, tagged , , , , , , , on 10 April 2020| 2 Comments »

Chicken, Mushroom & Tarragon Pie

Our chicken pies usually have some kind of cream in them but we really liked this gravy version. Try and use chicken thighs instead of breasts if you can get them, but no matter. I think we can all be forgiven for using dried herbs rather than fresh at the minute too. Though our local grocer surprisingly had some tarragon. We divided this into two dishes and baked each one fresh over two nights – reheated pastry never works out so well.

Wine Suggestion: Pinot Noir makes a nice match for this dish, be it classic Burgundy or New World. As always with this grape, make sure it is fresh and vibrant – the rich, juicy and high alcohol versions with lower acidity just don’t cut it with food. Tonight we had a cheaper “Little Yering” from the Yarra Valley found in the bargain bin of a local. While it didn’t blow us away it was delightful with the food

Chicken, mushroom & tarragon pie – serves 4

  • 2 onions, roughly chopped
  • 400g diced chicken (we used thighs but breasts fine too)
  • 100g mushrooms, quartered
  • 3 tbsp plain flour
  • 330ml white beer
  • 300ml chicken stock or veg stock
  • 4 tbsp of chopped tarragon leaves
  • a ready-rolled all-butter puff pastry sheet (all-butter not essential)

Preheat the oven to 180C/Gas 4.

Heat a splash of oil in a large frying pan and brown the chicken. Remove it from the pan and add the onions and mushrooms. Cook these for about 5 minutes or until softened and browned.

Add 3 tbsp of flour to the mushroom mixture and keep cooking for about 5 minutes, then add the beer and stock. Bring to the boil while scraping the bottom of the pan with a wooden spoon to get all the sticky bits.

Lower the heat, then add the tarragon, some seasoning, and return the chicken to the pan. Simmer for 10 minutes until thickened, then tip into a baking dish and leave to cool.

Cut the pastry sheet to fit the dish and lay gently onto the sauce. Cut a few slits in the top and make a decoration with the pastry cuttings.

Bake for 30 minutes or until browned.

(Original recipe from Eat: The Little Book of Fast Food by Nigel Slater, Fourth Estate, 2013.)

Chicken, Mushroom & Tarragon Pie 2

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Minty Pea & Prawn Risotto

Posted in Food, Prawns, tagged , , , , , , , on 9 April 2020| 2 Comments »

Minty Pea & Prawn Risotto

We were looking for freezer inspiration when we made this. We have not stockpiled at all, but we keep putting all our leftovers in the freezer in case we have to stay home for a fortnight and can’t get to the shops. The problem now is that we’ve lots of delicious dinners in the freezer but the most enjoyable bit of our day is cooking dinner together. Reheating doesn’t quite have the same effect. So, if you’ve got some frozen prawns and frozen peas, you can have a go at this and enjoy stirring it – it’s certainly effective therapy for us. Let’s cook through this.

Wine Suggestion:  go a dry rosé or white, which will also be used in the dish, so nothing too over the top. Tonight the Chateau Vignelaure “La Source” Rosé which to our tastes is the equal of the couple of “BIG” names from Provence without the ego prices. Refreshing on it’s own and a great food wine. Dry Rosé Wine is very underated in our minds.

Minty pea and prawn risotto – serves 4

  • 400g frozen peas
  • 750ml fish stock or veg stock
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 300g risotto rice
  • 120ml white wine
  • 300g cooked frozen prawns, defrosted
  • 30g grated Parmesan, plus a bit extra to serve
  • a handful of chopped mint
  • 1 tbsp butter

Start by cooking the peas in boiling water for 2 minutes, then drain and refresh under cold water. Add 200ml of the stock to the peas and whizz with a stick blender (or whatever your whizzing option is) until smoothish. Put the rest of the stock in a pot and keep simmering over a low heat.

Heat the oil in a large, deep pan, then cook the onion for about 5 minutes over a lowish heat, until softened but not browned. Add the garlic and cook for another minute.

Add the rice and stir until the grains are glistening. Add the wine and stir until evaporated. Add the stock, a ladleful at a time, stirring until each one is absorbed before adding another. You will need to keep at this for about 20 minutes. Season well.

Add the whizzed up peas and cook for another couple of minutes, or until most of the liquid had gone. The rice should be al dente by now. Add the prawns and an extra ladle of stock and heat for a couple of minutes.

Remove the pan from the heat and stir in the Parmesan, mint and butter. Check the seasoning and serve with some extra Parmesan.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013)

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