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Archive for the ‘Food’ Category

Cucumber & Lamb’s Lettuce Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 30 October 2018| 4 Comments »

Cucumber & lamb's lettuce salad

We’ve been eyeing up lots of recipes in Ottolenghi Simple and so far have only made a green salad. As green salads go however it was  pretty good with a great fresh flavour from the herbs and cucumber and an unusual dressing. We served this with some spiced baked salmon but it would be great with loads of dishes.

Cucumber & lamb’s lettuce salad – serves 4

  • 5 baby cucumbers (or 1½ regular cucumbers with the seeds removed)
  • 30g lamb’s lettuce
  • 10g picked mint leaves
  • 10g picked coriander leaves
  • 1 tsp nigella seeds

FOR THE DRESSING

  • 1 tbsp lemon juice
  • 1 small garlic clove, crushed
  • 2cm piece of ginger, finely grated
  • 20g plain yoghurt
  • third tsp flaked sea salt

Make the salad dressing by whisking all of the ingredients together in a small bowl.

Cut the cucumbers into quarters, lengthways. Cut each quarter diagonally into ½ cm slices and put into a large bowl with the lettuce, mint and coriander. Gently mix in the dressing and spread into over a large shallow bowl. Sprinkle with the nigella seeds and serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Ebury Press, 2018.)

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Korean Chicken with Sesame Sprinkle

Posted in Chicken, Food, Gluten-free, tagged , , , , , , on 29 October 2018| 1 Comment »

Korean chicken with sesame sprinkle

Heaps of flavour in this Korean-inspired dish by Melissa Hemsley. Great on a weeknight with a green salad.

Wine Suggestion: This, like a lot of Korean dishes, is assertive, and has layers of bold flavours which makes winematching tricky but there are a number of options. Firstly a dry Marsala or dry Oloroso sherry. If neither of these are to hand then a lush and fruit forward red from Portugal. Our choice tonight was the Quinta de la Rosa Tinto from the Douro. They make lovely Ports here too, but have also dedicated vineyards and care for their dry wines as well; well worth searching out.

Korean chicken with sesame sprinkle – serves 2

  • 4 chicken thighs
  • 1 onion, finely chopped
  • 4 garlic cloves finely chopped or grated
  • 3cm piece of ginger, finely chopped or grated
  • 1 tsp chilli flakes or Korean chilli powder
  • 1½ tbsp toasted sesame oil
  • 6 tbsp tamari
  • 2½ tbsp apple cider vinegar
  • 2 tbsp maple syrup

FOR THE SESAME SPRINKLE

  • 4 tbsp black & white sesame seeds (we only had white)
  • 2 tbsp fresh chives, chopped
  • 2 tbsp chopped fresh coriander
  • ½ tsp chilli flakes or Korean chilli powder

Preheat the oven to fan 220C/Gas 9.

Mix everything together(except the ingredients for the sprinkle) in a large heavy baking dish. Spread the chicken pieces out in a single layer, skin side down, and bake for 12 minutes.

Stir everything in the dish and turn the chicken pieces skin side up. Roast for another 12 to 15 minutes or until golden and cooked through.

Meanwhile, prepare the sesame sprinkle by mixing the ingredients together. Sprinkle over the cooked chicken and serve.

(Original recipe from Eat Happy by Melissa Hemsley, Ebury Press, 2018.)

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Beef Bourguignon

Posted in Beef, Food, tagged , , , , , , , on 26 October 2018| Leave a Comment »

Bouef Bourgignon

A classic dish for good reason. We’ve tried many versions over the years but always come back this simple recipe. Serve with mash and greens.

Despite the name, we prefer juicier reds for this dish and often veer toward the Rhone or similar. This time it was a Merlot from Chile and as long as the wine is decent you won’t spoil the dish; don’t throw in bad wine as you will notice this.

Wine Suggestion: A Northern Rhone Syrah by Jean-Michel Gerin brought by our guests was a very good match. This was followed by a Grapillon d’Or Gigondas, an equally good match.

Beef Bourguignon – serves 6

  • 2 tbsp olive oil
  • 750g cubed braising or stewing steak
  • 3 tbsp seasoned flour
  • 9 shallots, peeled and halved
  • 3 garlic cloves, halved
  • 125g lardons/cubed pancetta
  • 75cl bottle red wine
  • 2 sprigs thyme
  • 1 tbsp tomato purée
  • 250g button mushrooms

Preheat the oven to 180C/Gas 4/Fan 160C.

Heat the oil in a large flameproof casserole with a lid. Toss the meat in the flour then cook in batches until well browned. Remove each batch with a slotted spoon and set aside.

Add shallots, garlic and lardons/pancetta and cook for 5 minutes until golden brown. Return all the meat to the pot, pour in the wine and bring to the boil. Stir in the thyme, tomato purée and some seasoning.

Cover with a lid and cook in the oven for 1 hour. Add the mushrooms, cover, and return to the oven for 30-40 minutes or until the meat is tender.

(Original recipe by Ainsley Harriott in BBC Good Food Magazine, November 2001.)

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Crispy Southern-Baked Chicken

Posted in Chicken, Food, tagged , , , , , on 23 October 2018| Leave a Comment »

Crispy southern-baked chicken

A take on southern-fried chicken but without the grease. These spicy drumsticks really taste good and would be perfect to serve a crowd of kids or adults. Serve with chips and salad (and maybe some cold beers).

Crispy southern-baked chicken – serves 4

  • 50g flour
  • 2 tsp paprika
  • 1 large egg, beaten
  • 100g panko breadcrumbs or day-old breadcrumbs
  • 1 tsp cayenne pepper
  • ½ tsp celery salt (we used ordinary salt)
  • 8 chicken drumsticks
  • 2 tbsp sunflower oil

Put the flour, 1 tsp of the the paprika and salt and pepper in a large freezer bag. Put the egg in a shallow bowl. Put the breadcrumbs, the other tsp of paprika, the cayenne pepper, celery salt and plenty of black pepper into a separate bowl and mix well.

Put the chicken in the freezer bag and toss to coat in the flour. Tip out into a sieve and shake to remove any excess.

Dip each drumstick in the egg, then coat with the breadcrumbs. Cover and leave in the fridge for at least 30 minutes to help the breadcrumbs stick.

Heat the oven to 180C/Gas 4.

Heat the oil in a large, heavy tray in the the oven for 10 minutes.

Add the chicken to the tray spacing well apart. Cook in the centre of the oven for 45 minutes to 1 hour, turning once the underside is golden brown and crusty. Drain on kitchen paper before serving with chips and salad.

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

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Cheesy Broccoli Baked Potatoes

Posted in Food, Gluten-free, Potato, Vegetarian, tagged , , , , , , , , on 22 October 2018| Leave a Comment »

Cheesy broccoli baked potatoes

These are great for a mid-week dinner with a salad or you could serve alongside a meat dish. Absolute comfort food.

Cheesy Broccoli Baked Potatoes – serves 4

  • 4 baking potatoes
  • 300g broccoli, cut into small florets
  • 1 tbsp grain mustard
  • 1 egg, beaten
  • 140g grated Cheddar
  • a generous lump of butter

Heat the oven to 220ºC.

Rub a little bit of oil over the potato skins and place in the oven on a baking tray for 20 minutes. Turn the heat down to 200ºC and continue to bake for 45 minutes to 1 hour or until tender.

Meanwhile, steam the broccoli for a few minutes and drain well.

Cut the potatoes in half lengthways and scoop the insides into a bowl or pot. Mash the cooked potatoes with a fork, then stir in a generous lump of butter, the mustard, egg, most of the cheese and broccoli. Season, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 minutes or until the tops are crisp and golden. Serve with salad.

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Pasta Bolognese

Posted in Beef, Italian, Pasta, tagged , , , , , on 20 October 2018| Leave a Comment »

Ultimate Bolognese

We don’t keep much food in the freezer – peas, broad beans and ice cubes mainly. But at this time of year we like to cook bigger quantities of bolognese, chilli & casseroles so there’s always something warming available for the end of the week, when ingredients are running low. This version by Barney Desmazery is not traditional but absolutely flavour-packed and we loved finishing the pasta in the sauce which really brings it all together.

Wine Suggestion: Bolognese and other tomato based ragú worked really well with Sangiovese. Whether you choose a favourite Brunello, like we did, a Chianti, or a non-Italian version the acidity and tannins help with the richness and flavours.

Pasta Bolognese – serves 8 

  • 400g beef mince
  • 400g Italian sausages, skinned and crumbled
  • 200g smoked pancetta
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 4 cloves of garlic, chopped
  • 1 sprig of thyme
  • small bunch fresh basil, small leaves picked and reserved
  • 2 bay leaves
  • 2 tsp dried oregano
  • handful dried porcini mushrooms
  • 1 tsp golden caster sugar
  • 1 tbsp tomato purée
  • ½  tsp Thai fish sauce
  • 1 tbsp red wine vinegar
  • 100ml whole milk
  • 4 x 400g tins chopped tomatoes
  • 200ml white wine
  • 100g Parmesan, grated, rind removed and reserved
  • pasta, to serve

Heat a splash of olive oil in a large non-stick frying pan and crumble in the mince and sausage meat. Cook the mince for a good 30 minutes – it will release a lot of liquid which will evaporate and eventually it will fry in its own fat. If the pan looks a bit dry, drizzle in more olive oil. Towards the end, keep stirring the mince until it starts to crisp and brown.

Heat the oven to 140C/120C/Gas 2.

While the mince is browning, heat another splash of oil in a casserole dish and fry the pancetta for about 5 minutes or until it starts to brown and release its fat, then add the vegetables and herbs and finely crumble over the dried porcini. Cook gently for 5 minutes until soft and starting to brown. Sprinkle over the sugar, then stir in the tomato purée and splash in the fish sauce and vinegar. Simmer down until thickened, then stir through the meat and pour in the milk and tomatoes. Rinse out the tomato tins with the wine and stir into the pan. Season, then nestle in the Parmesan rind. Bring to a simmer, then cover and cook in the oven for 3 hours.

When cooked, tip as many portions of the Bolognese as you need into a sauté pan. Cook the pasta until very al dente, then add to the bolognese sauce with a bit of the water and finish cooking in the sauce for 2 minutes. Stir through the Parmesan and a drizzle more olive oil.

Serve the pasta bolognese in bowls with basil and Parmesan.

(Original recipe by Barney Desmazery in BBC Good Food Magazine, September 2017.)

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La Mouclade

Posted in Food, Shellfish, tagged , , , , , , , , on 18 October 2018| Leave a Comment »

Mouclade

We mainly eat mussels in the colder months – something to do with months with an r in the them, but also they just seem like cold weather food to us. They’re so cheap and yet such a treat. This is typical Friday night food in our house, served with crusty bread or fries. La Mouclade is a French recipe from Rick Stein’s French Odyssey and includes a creamy curry sauce – delicious!

Wine Suggestion: As this dish comes from the Charentes region of France, we sipped some chilled Pineau des Charentes as an aperitif and then a glass of Bordeaux Blanc. While we would have loved to have found some Right Bank Bordeaux Ch Monbousquet or Valandraud Blanc we had some Chateau Bouscaut Blanc from the Graves instead. A Sauvignon Blanc, Semillon blend with some barrel aging after fermentation in stainless steel. Great with seafood and able to stand up to the curry and saffron.

La Mouclade – serves 4

  • a good pinch of saffron threads
  • 1.75 kg mussels, cleaned
  • 120ml dry white wine
  • 25g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp good-quality medium curry powder
  • 2 tbsp cognac
  • 2 tbsp plain flour
  • 200ml crème fraîche
  • 3 tbsp chopped parsley

Put the saffron into a small bowl with a tablespoon of warm water.

Put the mussels and wine into a large saucepan, cover and cook over a hight heat for 3-4 minutes, shaking occasionally, until the mussels have opened. Tip them into a colander over a bowl to catch the liquid. Transfer the mussels to a large serving bowl and keep warm.

Melt the butter in a frying pan, add the onion, garlic and curry powder and cook gently for a few minutes. Add the cognac and cook until almost evaporated, then stir in the flour and cook for a minute. Gradually stir in the saffron liquid and the mussel liquid (leave the very last gritty bit behind). Bring to a simmer and cook for a few minutes. Add the crème fraîche and simmer for another few minutes, until slightly reduced. Season to taste, stir in the parsley and pour the sauce over the mussels .

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

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Spiced Paneer and Pea Rice

Posted in Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , on 17 October 2018| Leave a Comment »

Spiced Paneer and Pea rice

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

Spiced paneer and pea rice – serves 2

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

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

Add the curry paste and fry.

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

Mix the yoghurt with the mint and season.

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

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

 

 

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Roasted butternut squash & red onion with tahini & za’atar

Posted in Food, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 15 October 2018| Leave a Comment »

Roasted butternut squash & red onion with tahini & za'atar

A divine vegetable dish from Yotam Ottolenghi & Sami Tamimi’s book ‘Jerusalem’ – still one of our absolute favourites. We served this on a platter as a light starter but it would also work really well as a vegetarian/vegan main or as a side with other dishes. There were happy diners at our table!

Wine Suggestion: this worked excellently with Massaya’s le Colombier from the Beqaa Valley in Lebanon, a very Rhône blend with a touch of  Tempranillo which gives it hints of North African / Eastern spices.

Roasted butternut squash & red onion with tahini & za’atar – serves 4

  • 1 large butternut squash, cut into wedges (about 2cm x 6cm)
  • 2 red onions, cut into wedges
  • 50ml olive oil
  • 3½ tbsp light tahini paste
  • 1½ tbsp lemon juice
  • 1 small garlic clove, crushed
  • 30g pine nuts
  • 1 tbsp za’atar
  • 1 tbsp roughly chopped flat-leaf parsley

Preheat your oven to 240C/220C fan/Gas 9.

Put the squash and onion wedges into a large mixing bowl and toss with 3 tbsp of oil, 1 tsp of sea salt flakes and some black pepper. Spread out on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes or until the vegetables are cooked through and starting to crisp and brown at the edges, leave to cool.

Make the sauce by putting the tahini into a small bowl with the lemon juice, 2 tbsp of water, the garlic & ¼ tsp of sea salt. Whisk until the sauce is “the consistency of honey”. You may need to add more water or tahini.

Pour the rest of the oil into a small frying pan and warm over a low-medium heat. Add the pine nuts with ½ tsp of sea salt and cook for 2 minutes, stirring, until golden brown. Remove from the heat and pour the nuts and oil into a bowl so that they stop cooking.

Spread the vegetables out on a serving platter and drizzle over the tahini. Sprinkle with the pine nuts and their oil, the za’atar and parsley.

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

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Blackberry Mess

Posted in Dessert, Food, tagged , , , , , , on 14 October 2018| Leave a Comment »

Blackberry Mess

We’re not really into desserts but occasionally make meringues for guests. Recently we had some left over and used a grate of blackberries to make a boozy sauce to stir through them with some whipped cream. Avoid the temptation to over-mix as this looks prettiest when the components are lightly swirled together.

Blackberry mess – serves 6

  • 6 bought or home-made meringue nests
  • about 500g of blackberries
  • 50g caster sugar
  • 2 tbsp of blackberry or blackcurrant liqueur – we used Chambord (you could leave this out if you don’t have any)
  • 250ml of double cream, whipped

Put about three-quarters of the blackberries into a pan with the sugar and cook over a low heat for a few minutes until the sugar has dissolved and the blackberries are starting to soften. Add the liqueur. Allow to cool before stirring in the reserved blackberries.

Break the meringues into a large bowl and mix in the whipped cream. Swirl some of the blackberry sauce into the meringue mixture then divide into 6 bowls. Spoon the rest of the blackberry sauce over the individual dishes.

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Pomegranate, Cucumber and Pistachio Yoghurt

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 13 October 2018| Leave a Comment »

Pomegranate, cucumber and pistachio yoghurt

We are always on the look out for cooling dips to serve with spicer dishes. This one would be good with any middle eastern-style meal that warrants something cool on the side. Or you could have it on its own with some toasted pittas. Another great recipe from Feasts by Sabrina Ghayour.

Pomegranate, cucumber & pistachio yoghurt – serves 6 to 8

  • 500ml thick Greek yoghurt
  • 1 large banana shallot or 2 small round shallots, finely chopped
  • 1 large cucumber, cut into 1cm dice
  • 150g pomegranate seeds, rinsed to remove the juice
  • 100g pistachio nuts
  • 30g of mint, leaves stripped and roughly chopped
  • toasted pitta bread to serve

Pour the yoghurt into a large bowl and mix in the shallot. Add the cucumber, pomegranate seeds and pistachios (keep some of each to sprinkle over before serving). Add the mint, then fold everything gently through the yoghurt. Season generously with sea salt and black pepper.

To serve drizzle with some good olive oil and scatter over the reserved cucumber, pomegranate seeds and pistachios.

Serve as a dip with toasted pittas or as a cooling side dish.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

 

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Smoked Ham Salad with Shaved Gruyère, Escarole & Walnuts

Posted in Food, Gluten-free, tagged , , , , , , , , , , , , , , on 12 October 2018| Leave a Comment »

Smoked ham salad, with shaved Gruyere, Escarole & Walnuts

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

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

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

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

FOR THE DRESSING:

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

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

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

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

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

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

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Kung Pao Chicken

Posted in Asian, Chicken, Food, tagged , , , , , , , , on 10 October 2018| Leave a Comment »

Kung Pao Chicken

The last time we had this famous Szechwan dish we’d just arrived on a stop-over in Abu Dhabi on our way to visit family in Melbourne. We arrived late and ordered room service and this truly hit the spot. A great combination of velvety chicken, roasted peanuts and a bit of spice. This recipe is from Yan-Kit’s fabulous Classic Chinese Cookbook. Serve with rice.

Wine Suggestion: our choice in Abu Dhabi was a Kirin beer, which was perfect that night. Similarly, choosing a wine this time we looked for a savoury dry texture and chose an Emilio Hidalgo La Panesa Fino Sherry which is kept under flor for 15 years and is outstanding; smooth and velvety even though completely dry and with a salty, nutty texture. A good match, but you needn’t find this exact example as any good Manzanilla or Fino works.

Kung Pao Chicken – serves 3

  • 350g chicken breasts, cut into thin strips and then cubes about 1cm square
  • 4 tbsp groundnut oil or corn oil
  • 2-3 long dried red chillies or 4-5 smaller dried chillies, seeded and cut into pieces
  • 2 garlic cloves, peeled and sliced diagonally
  • 4 to 6 thin slices ginger
  • 1 tbsp Shaoxing wine or medium dry sherry
  • 3 scallions, cut into small rounds
  • 50g roasted peanuts

FOR THE MARINADE:

  • third of tsp salt
  • 2 tsp thin soy sauce
  • 2 tsp Shaohsing wine or medium dry sherry
  • 1 tsp cornflour
  • 1 tbsp egg white, lightly beaten

FOR THE SAUCE:

  • 1 tbsp thick soy sauce
  • 1-2 tbsp chilli sauce
  • 2 tsp rice or white wine vinegar
  • 2 tsp sugar
  • 1½ tsp cornflour
  • 6 tbsp clear stock or water

Put the diced chicken into a bowl.

To prepare the marinade; add the salt, soy sauce, wine/sherry, cornflour and egg to the chicken. Mix well and leave to marinate for 15-30 minutes.

Prepare the sauce by mixing the soy sauce, chilli sauce, vinegar, sugar, cornflour and water together.

Heat a wok over a high heat until smoking, then add the oil and swirl it around the pan.

Add the dried chilli, stir, then add the garlic and ginger and stir until aromatic. Add the chicken. Turn and toss for about 1 minute.

Splash in the wine or sherry, stirring and tossing continuously.

Add the scallions and cook for another 30-45 seconds by which time the chicken should be cooked.

Add the well-stirred sauce to the wok and keep stirring while it thickens.

Finally stir in the peanuts, then remove to a warm serving plate. Serve immediately with steamed rice.

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Green Couscous and Roasted Veg with Black Garlic and Preserved Lemons

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 9 October 2018| Leave a Comment »

Green couscous and roasted veg with black garlic and preserved lemon

Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but it would be great with meat dishes too.

Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side

  • 2 courgettes, halved lengthways and sliced into 1cm thick half moons
  • 1 red pepper, cut into 2.5cm squares
  • 1 yellow or green pepper, cut into 2.5cm squares
  • 2 red onions, halved and sliced into 1cm thick slices
  • 300g couscous
  • 6 to 8 preserved lemons, thinly sliced into rounds
  • 1 head of black garlic, cloves thinly sliced

FOR THE HERB OIL:

  • 50g flat parsley, leaves and stems roughly chopped
  • 50g coriander, roughly chopped
  • olive oil

Preheat the oven to its highest setting and line a large baking tray with baking paper.

Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.

Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.

To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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Roast Pumpkin & Fennel with Mushrooms

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , on 8 October 2018| Leave a Comment »

Roast pumpkin & fennel with mushrooms

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

Roast pumpkin and fennel with mushrooms – serves 6

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

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

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

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

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

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

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Spanakopita

Posted in Food, Greek, Vegetarian, tagged , , , , , , , , on 7 October 2018| 6 Comments »

Spanakopita

We can’t get enough of this classic Greek dish and we especially like this herby version by Felicity Cloake. Serve with salad.

Wine Suggestion: we think this works best with crisp, herbal white wines. As we couldn’t find a Greek Assyrtiko we chose instead the Zuani Vigne Collio Bianco, a blend of Sauvignon Blanc, Pinot Grigio, Friulano and Chardonnay from north-eastern Italy.  White flowers, peaches, crisp yellow apple and citrus aromas and flavours are followed by a good texture, vitality and fresh acidity.

Spanakopita – serves 6

  • 1kg frozen whole leaf spinach, defrosted
  • 2 tbsp olive oil
  • 1 red onion or leek, finely chopped
  • 4 scallions, chopped
  • 300g feta, crumbled
  • 25g dill, chopped
  • 20g mint, leaves removed and chopped
  • 3 sprigs of oregano, chopped
  • 2 eggs, beaten
  • zest of 1 lemon
  • nutmeg
  • 250g filo pastry
  • oil, for brushing

Gently fry the onion or leek in the oil until softened, then remove from the heat and stir in the scallions. Tip into a large bowl with the feta and herbs.

Squeeze the spinach with your hands until all of the liquid has comes out, then stir into the cheese mix. Add the egg, lemon zest, a splash of oil and a good grating of nutmeg, then mix with your hands. Season lightly (not too much salt).

Heat the oven to 200C/390F/Gas 6.

Brush a 30cm x 25cm baking tin with olive oil, then line with half the filo, brushing each sheet with oil as you go and trying not to press down. Leave the excess pastry hanging over the sides.

Spoon the filling into the pastry lining, level the top, then put the lid on: repeat the layering process with the rest of the filo pastry. Fold the overhang inwards to form a rim and drizzle with more oil and cut into portions.

Bake for 30-40 minutes, until golden and leave to cool slightly before serving.

(Original recipe by Felicity Cloake in The Guardian, Wed 22 Aug 2018)

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Marinated Mushrooms with Lemon

Posted in Food, Gluten-free, Spanish, Vegan, Vegetarian, tagged , , , , , , , , , , , on 5 October 2018| Leave a Comment »

Marinated mushrooms with lemon

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

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

Champiñones marinados – serves 4

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

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

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

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

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

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

 

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Chicken in Vermentino

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , on 2 October 2018| Leave a Comment »

Chicken in Vermentino

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

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

Roast chicken with Vermentino – serves 4

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

Preheat the oven to 200ºC.

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

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

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

Peel the potatoes and quarter them lengthwise.

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

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

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Pick up all those fallen apples and make sauce

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , on 1 October 2018| Leave a Comment »

Apple sauce

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

Bramley Apple Sauce – serves many

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

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

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Veal and Porcini Mushroom Lasagne

Posted in Food, Italian, tagged , , , , , , , , , on 30 September 2018| 6 Comments »

Lasagne bianco

This ‘white’ lasagne is a bit different as it has no tomato sauce. Very rich and delicious though.

Wine Suggestion: we think that this dish suits earthy whites and happily suggest the Salwey Weissburgunder (Pinot Blanc) from Baden in Germany which is a gem, but could also suggest a Vin Jaune from the Jura, or the Jean Fournier Aligoté from Burgundy (one of the few brilliant examples of this grape).

White Lasagne – serves 6

  • 15g dried porcini mushrooms
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 150g pancetta cubes
  • 500g veal mince
  • 1 tbsp plain flour
  • 300ml white wine
  • 200ml chicken stock
  • 2 tsp of thyme leaves
  • 8-10 fresh lasagne sheets (or use dried ones)

FOR THE BÉCHAMEL:

  • 50g butter
  • 50g plain flour
  • 750ml milk
  • a good grating of nutmeg
  • 100g Parmesan, grated

Put the porcini into a small bowl and pour over enough boiling water to just cover.

Heat a little olive oil in a large pan and cook the onion and garlic until soft. Add the pancetta and cook for a few minutes until the fat is released. Add the veal mince and cook until it starts to brown. Break it up well with a wooden spoon as it cooks. Stir in the flour.

Chop the porcini and add the the pan with the soaking liquid (leave the gritty bits behind in the bowl). Add the wine, stock and thyme and season. Leave to simmer for 30 minutes until the sauce is reduced and sticks to the mince. Depending on how much mushroom liquid you added it may take a bit longer.

To make the béchamel, melt the butter in a pan then add the flour. Cook for a few minutes, stirring, then gradually pour in the milk until you have a smooth sauce. Cook for a few minutes, then stir in the nutmeg and most of the Parmesan and season.

Heat the oven to 190C/170C Fan/Gas 5.

Layer the mince, lasagne sheets and béchamel in a baking dish, finishing with a layer of lasagne and béchamel. Sprinkle over the rest of the Parmesan and bake for 40 minutes until golden.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2015.)

 

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