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Archive for the ‘Food’ Category

Tagliatelle with Peas & Prosciutto

Posted in Food, Italian, Pasta, tagged , , , , , , , on 3 March 2024| Leave a Comment »

We often buy little jars of peas when we’re on holidays in France. This recipe requires peas from a jar which have a distinct and lovely flavour that compliments the other ingredients. Delicious!

Wine Suggestion: Umani Ronchi’s Pecorino Vellodoro is a taste of spring from the Abruzzo region of Italy; floral & fruity with a lovely dry, refreshing minerality.

Tagliatelle with peas & prosciutto – serves 2

  • 3 sliced of prosciutto, torn into small pieces
  • 75g butter
  • 1 shallot, finely diced
  • 1 x 400g tin or jar of petits pois
  • 250g fresh tagliatelle
  • 35g Parmesan, finely grated, plus extra to serve

Heat a non-stick frying over a medium heat, then add the prosciutto and cook until crispy. Remove the prosciutto from the pan and set aside.

Add 50g of the butter to the pan and allow to melt, then add the shallot and cook for 5 minutes or until soft. Add the peas, including their liquid, and cook for about 5 minutes or until reduced by half. Add the cooked prosciutto, then season, and remove from the heat and set aside.

Bring a large pan of salty water to the boil and cook the tagliatelle for 2-3 minutes. Put the frying pan back on the heat and transfer the taliatelle to the pan with tongs. Add an extra ladle of pasta cooking water and the rest of the butter. Add the Parmesan and toss everything together for a couple of minutes, until warmed through – you may need to add a little more of the pasta water.

Serve in warm bowls, sprinkled with more Parmesan and some black pepper.

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

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Samosa Pasta

Posted in Food, Pasta, tagged , , , , , , , , , , , , on 1 March 2024| Leave a Comment »

Big flavours in this pasta dish by Sabrina Ghayour – modelled on a samosa which is no bad thing.

Wine Suggestion: we are on a bit of a Grenache kick at the moment and really revelling on the subtleties and various expressions this grape can give … alongside it working with a variety of dishes, especially with warm spices at the core. Tonight we opened the Paradou Grenache from Chateau Pesquie, which comes from Provençal vineyards and is joyously youthful, fruit forward and balanced with a fresh acidity.

Samosa Pasta – serves 3 to 4

  • vegetable oil
  • 1 large onion, finely chopped
  • 250g beef mince
  • 1 heaped tsp garlic granules
  • 1 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 3 tbsp tomato purée
  • 200ml warm water
  • 3 handfuls of frozen peas
  • 250g farfalle pasta
  • 15g coriander, leaves picked and roughly chopped

Warm some vegetable oil in a large frying pan, then fry the onions with a pinch of salt until soft and starting to colour. Add the beef mince and break it up with a wooden spoon, then add the garlic granules, all the spices, the tomato purée and plenty of black pepper. Stir-fry the mince for a few minutes, then pour in the warm water and stir-fry again until mostly evaporated. Stir in the peas, then turn off the heat.

Cook the pasta in lots of salty water. When it’s cooked scoop out the pasta with a slotted spoon and add to the beef mixture over a medium-high heat. You can add a little more pasta water if needed. Season to taste, then stir in the coriander and serve.

(Original recipe from Flavour by Sabrina Ghayour, Aster, 2023.)

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Grilled Masala Salmon

Posted in Fish, Food, Gluten-free, Indian, tagged , , , , , , , , on 24 February 2024| Leave a Comment »

We’ve cooked this easy Indian salmon a load of times now. The salmon is really soft and tender and the flavours are fab! Nice with potatoes and a green salad or with other Indian dishes.

Grilled masala salmon – serves 2

  • ⅛ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp ground coriander
  • ⅛ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • 340g skinned salmon fillet
  • 2 tbsp Dijon mustard
  • 1 tbsp olive or rapeseed oil
  • 2 tsp lemon juice
  • 2 tbsp finely chopped fresh coriander

Mix the salt, cumin, coriander, turmeric and cayenne pepper together, then rub all over the salmon fillet. Cover and leave in the fridge for 1-4 hours.

Heat the oven to 180C/Gas 4, and heat the grill to it’s highest setting.

Mix the mustard, oil and lemon juice together and add the chopped coriander. Rub this all over the fish and place under the grill until the top has slightly browned, about 4 minutes. Transfer the fish to the oven and bake for about 10 minute or until cooked through.

(Original recipe from Curry Easy by Madhur Jaffrey, Ebury Press, 2010.)

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Creamy Halloumi Curry

Posted in Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , on 23 February 2024| 1 Comment »

Paneer is the typical cheese for curry but halloumi works as well if this is what’s to hand. Plus this is the perfect weeknight dish as it’s so easy; we made it between two after-school activities! Serve with rice or naan bread.

Wine Suggestion: This dish works well with white wines with a degree of plushness; dry but not too crisp. Unusually, as we find most of them a little boring, we went with a Pinot Grigio. Perusini’s version though is from Collio and not the characterless Veneto versions found most commonly. Peach and tangerine flavours with a pleasant herbal spice and medium-full body, combined with good freshness and a minerally saline undercurrent.

Creamy halloumi curry – serves 2 to 3

  • 225g halloumi, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • a thumb-sized piece of ginger, grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 400g tin chopped tomatoes
  • 100ml double cream
  • 80g fresh or frozen spinach
  • 2 tsp sugar
  • 1 tbsp garam masala
  • 1 tsp nigella seeds

Heat 1 tbsp of the oil in a large pan over a medium heat. Add the onion and cook for 5 to 10 minutes or until softened.

Add the garlic and ginger and cook for another 2 minutes, then stir in the cumin, coriander and turmeric and cook for a couple of minutes more. Stir in the tomatoes and simmer for 5-7 minutes or until thickened.

Reduce the heat and add the cream, then simmer gently for another 3 to 4 minutes.

Meanwhile, heat another tbsp of oil in a frying pan over a medium-high heat. Fry the halloumi for a few minutes or until browned on all sides.

Add the browned halloumi to the curry sauce along with the spinach, sugar and garam masala and stir to combine. Simmer gently for 5 minutes or until the spinach and wilted or defrosted. Add a splash of water or extra cream if the sauce seems a bit thick, then serve with the nigella seeds sprinkled over.

(Original recipe from BBC Good Food)

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Cheese & Onion Tart

Posted in Cheese, Food, Uncategorized, Vegetarian, tagged , , , , , , , on 22 February 2024| 1 Comment »

Our new year’s resolution is to make more tarts and conquer our pastry fear which is largely due to lack of practice. We’ve started with this tart filled with melting onions and cheese. Serve with a green salad.

Wine Suggestion: we paired this with a wine that opitimises a balance between freshness, richness, minerailty and fruit: Soalheiro’s Alvarinho. Fresh and elegant with tropical fruit flavours cut with a minerally saltiness balances the cheese. Plus the sweetness to the slowly cooked onions complements the richly layered fruits in the wine.

Cheese & Onion Tart – serves 6

  • a sheet of short-crust pastry (we were so enthusiastic that we made our own but really no need)
  • 1 egg, beaten

FOR THE FILLING:

  • 5 large brown onions
  • 50g butter
  • a small glass of white wine
  • a few sprigs of thyme, leaves picked
  • 120g cheese, the original recipe suggests Comté (we used a mix of Comté, Cheddar & Gruyère), coarsely grated
  • 150ml full-cream milk
  • 3 eggs

Thinly slice the onions and add to a pan with the butter, seasoning well with salt. Cover with a lid and cook slowly for 30 minutes, stirring regularly, until sweet and very tender. It’s find to let them caramelise a little but don’t let them burn. If there is a lot of liquid in the pan, remove the lid and allow this to bubble off. Add the wine, allow to cook off, then turn the heat off and allow to cool.

Lightly flour a cold surface and roll the pastry out to 3mm thick. Lift into a 25cm loose-bottom tart tin and use a little piece of dough to press the pastry into the tin and leave an overhang around the sides. Prick the base with a fork and chill in the freezer for 20 minutes.

Preheat the oven to 170C fan.

Line the pastry with baking parchment and fill with baking beans or rice. Put the tin onto a baking tray and bake for 15-20 minutes or until the pastry is firm. Remove the beans and paper, brush with egg and return to the oven for another 10 minutes, until golden. Trim off any excess pastry with a knife.

Put 100g of the cheese into a bowl with the milk, cream, eggs and thyme and mix together. Season well, then add the onions and mix again. Pour most of the mixture into the pastry case but dont fill all the way to the top. Make sure the onion is evenly spread, then place into the oven. Carefully pour in the remaining mixture, making sure it doesnt overflow. Sprinkle with the reserved cheese and bake for 30 minutes or until the top is caramelised and the middle has set. Leave to cool for 15 minutes before serving.

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

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Cabbage with Tamarind, Maple & Black Pepper Butter

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 21 February 2024| Leave a Comment »

We have fallen in love with this buttery cabbage dish which we served tonight alongside some salmon with barberries. This is seriously pimped up cabbage and would be delicious with anything! Both recipes are from Flavour by Sabrina Ghayour.

Wine suggestion: we thought the tamarind would be a hard match, so opened a wine we didn’t know, the Lyrarakis Liatiko from Crete, and were delighted when this obscure wine was a total gem. A light, juicy cherry flavoured wine with wild berry and gentle herbs and a cedary spice. We’ll be looking out for this again.

Cabbage with tamarind, maple & black pepper butter – serves 2 to 4

  • olive oil
  • 1 large head of sweetheart cabbage, quartered
  • 100ml cold water
  • 50g butter
  • 1 heaped tbsp tamarind paste
  • 2 tbsp maple syrup
  • 1 tsp coarse freshly ground black pepper

Put a large frying pan over a medium heat and add some olive oil. Arrange the cabbage wedges in the pan, sitting on one cut side and the stalk ends in the centre of the pan, and fry for 5 minutes. Pour in the cold water, then increase the heat and cover the pan with a lid. Cook for 6-7 minutes or until the water has evaporated.

Take the lid off the pan and turn the cabbage wedges onto the other side for 3-4 minutes, uncovered. Add the butter, then mix the tamarind, maple syrup and pepper together and add to the pan with a good seasoning of salt. Stir to melt the butter – making sure it doesn’t burn. Baste the cabbage with the butter, then turnover onto the other side and continue basting for a few more minutes. Serve with any butter left in the pan drizzled over.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Dab in a Bap

Posted in Fish, tagged , , , , , , , , on 16 February 2024| Leave a Comment »

Fish in a bap with caper mayonnaise because most things taste good in a bap.

Wine Suggestion: We went Portuguese and chose an Arinto-Verdelho blend from near Lisbon: the Mar de Lisboa white, made by Quinta de Chocapalha. Lemon flavours with hints of passionfruit felt the perfect addition to this dish and the minerally, zip added a freshness that really matched the caper mayonnaise.

Fish in a bap – serves 1 (easily multiplied)

  • 2 skinless fillets of dab or other flat fish – we used plaice
  • butter
  • 1 tbsp sunflower or groundnut oil
  • 2 tbsp plain flour
  • a fresh white bap
  • a squeeze of lemon & a dash of tabasco, to serve

For the caper mayonnaise:

  • 2 tbsp good mayo
  • 2 tsp capers, drained and finely chopped
  • 1 tbsp chopped parsley
  • lemon juice

Make the mayonnaise first by combining the mayonnaise, capers, parsley and a squeeze of lemon juice (to taste). Set aside.

Heat the the oil and a knob of butter in a non-stick frying pan over a medium heat. Spread the flour out on a plate and season it well. Dust the fish fillets with the flour, shaking off any excess, then fry for 2 minutes on each side.

Slice the bap in half and butter it generously. Add a few lettuce leaves and put the cooked fish on top, seasoning with lemon juice and tabasco. Add a good blob of the caper mayonnaise, the close the bap and eat it.

(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)

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Mussels with Leeks, Bacon & Cider

Posted in Food, Gluten-free, Shellfish, Uncategorized, tagged , , , , , , , , on 11 February 2024| Leave a Comment »

Mussels are our favourite Friday night treat and they taste amazing with this creamy leek and cider sauce. You will need a top quality baguette on the side.

Wine suggestion: we’re just loving Domaine de la Chauviniere’s Muscadet Sevre et Maine sur lie at the moment and think that Jeremie Huchet just has his vineyards in such balance that he delivers delicious wines year after year. Minerally, salty, fresh and with a rounded appley fruit that just works (or of course you could just buy some extra cider).

Mussels with leeks, bacon & cider – serves 2 to 3

  • 200g smoked streaky bacon
  • 1 tbsp olive oil
  • 3 cloves of garlic, thinly sliced
  • 1 tsp fennel seeds
  • 400g leeks, finely chopped
  • 1kg mussels, cleaned
  • a large glass of dry cider
  • 150ml double cream
  • a handful of finely chopped flat-leaf parsley
  • baguette, to serve

Warm a little olive oil in a large saucepan and fry the bacon until the fat renders, then add the garlic and fennel seeds and cook gently for a few minutes. Add the leeks and season well with salt, then let the leeks cook until they are very soft and tender but not taking on any colour. Add a splash of water if they start to catch.

Turn the heat up and add the cider to the leeks to create plenty of steam. Add the mussels and cover with a lid. After two minutes, shake the pan well or give the mussels a toss with a spoon, then cook for another minute or two – they are ready as soon as all the shells are open (chuck any that don’t open).

Pour in the cream, add the parsley and season with lots of black pepper and a little more salt, though taste first. Give everything a final toss, then serve in big bowls with baguette and a glass of cold white wine or cider.

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

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Harissa, Tahini & Lamb Spaghetti

Posted in Food, Lamb, Pasta, tagged , , , , , , , , , on 10 February 2024| Leave a Comment »

Bags of flavour in this one and not the flavours you would usually associate with spaghetti and mince.

Wine Suggestion: we like a crisp, clean and dry lager with this, partly because it reminds of a warm summer evening, of which we’re craving at the moment.

Harissa, tahini and lamb spaghetti – serves 4

  • vegetable oil
  • 1 large onion, finely chopped
  • 6 fat garlic cloves, finely sliced
  • 500g lamb mince
  • 1 tbsp garlic granules
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 2 tbsp rose harissa
  • 3 tbsp tahini
  • 3 tbsp light soy sauce
  • 300g spaghetti
  • 4 scallions, finely sliced
  • 2 tbsp toasted sesame seeds

Put a large frying pan over a medium-high heat and add a splash of vegetable oil. Add the onion and cook until soft and transparent, then add the garlic and continue cooking for a couple of minutes. Add the lamb mince to the pan and break it up with a wooden spoon. When it has broken up and lost it’s pinkness, add the garlic granules, curry powder and ground cumin. Stir to mix well through, then add the harissa, tahini and soy sauce. Season with salt and black pepper and mix together well. Continue cooking, stirring regularly, while you cook the spaghetti.

Cook the spaghetti in a large pan of salty water, then drain and reserve a good mugful of the cooking water.

Add the spagehtti to the lamb mince and mix well, then pour in enough pasta cooking water to loosen it. Add the scallions and sesame seeds and mix together, then serve.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Swedish Meatballs

Posted in Beef, Food, Pork, tagged , , , , , , on 6 February 2024| Leave a Comment »

We can see why this is eaten in across the world in Swedish furniture stores: it’s light, homely, and a total child-pleaser (sans sprouts for some).

Wine Suggestion: we love a creamy white to go with this dish; that means a touch of oak and if possible a little battonage to bring structure and a toasty, creamy texture. A little left field, we chose the Dominio de Tares Godello from old vine Godello, wild fermented in oak. With a lemony core layered with pears and stonefruit this has hints of white flowers, brioche and a gentle toasty/nutty character.

Swedish Meatballs – serves 4

  • 1 onion, peeled and grated (use a box grater)
  • 2 slices soft white bread, crusts removed and cut into 1cm cubes
  • a splash of milk
  • 300g beef mince
  • 300g pork mince
  • 1 egg
  • a little freshly grated nutmeg
  • ¼ tsp ground allspice
  • ¼  tsp black pepper
  • ¾ tsp cooking salt
  • 1 tbsp rapeseed oil

CREAMY GRAVY:

  • 50g unsalted butter
  • 3 tbsp plain flour
  • 500ml beef stock
  • 125ml double cream

TO SERVE:

  • finely chopped chives (only if you have them)
  • lingonberry jam or cranberry sauce (also not essential)

Put the grated onion into a large mixing bowl. Add the bread and mix well – if the bread doesn’t turn soggy you can add a splash of milk. Set aside for a minute, then add the rest of the meatball ingredients, except the oil. Mix well with your hands to combine.

Roll the mixture into about 25-30 meatballs.

Heat the oil in a deep frying pan over a medium-high heat. Brown the meatballs in batches – they should be nicely browned all over but not cooked through. Set aside.

Lower the heat to medium.

Melt the butter in the meatball pan and wait until it foams. Add the flour and stir for a minute, then gradually add the beef stock, stirring constantly until you have a smooth sauce.

Turn the heat up slightly and bring the sauce to a simmer. Add the meatballs and any juices on the plate. Cook for 8-10 minutes or until the liquid has thickened to a thin gravy. Stir in the cream and simmer for a couple of minutes, then remove from the heat.

Sprinkle the meatballs with chives if you like and serve with creamy mash and some greans. Ligonberry or cranberry optional.

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

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Monkfish with Mushroom & Bacon Sauce

Posted in Fish, Food, tagged , , , , , , on 1 February 2024| Leave a Comment »

A surf-n-turf compromise maybe for the meat-eaters and such a delicious sauce to go with the fish. Looks a bit messy in the picture but it tastes delicious! We served with baby roast potatoes and greens.

Wine Suggestion: This begs for a youthful, oaked white like the textural, fresh and balanced Neudorf Tiritiri Chardonnay from Nelson in NZ. There’s both a finesse and a complexity to this wine with fresh fruits, hints of spice and … it may be the food influencing it, but we get hints of bacon and a meatiness. All bound together tightly and opening up gently in the glass.

Monkfish with mushroom & bacon sauce – serves 6

  • 6 x 150g monkfish fillets, ask the fishmonger to remove the skin and membrane
  • 3 tbsp plain flour
  • 2 tbsp oil
  • a knob of butter
  • 6 rashers of smoked streaky bacon, chopped into small pieces
  • 1 small onion, finely chopped
  • 200g chestnut mushrooms, sliced
  • 200ml crème fraîche
  • juice of ½ lemon
  • 1 tsp Dijon mustard
  • 3 tbsp chopped parsley

Preheat the oven to 200C/180C fan/Gas 6 and line a tray with baking paper.

Season the monkfish with salt and pepper. Sprinkle the flour over a plate and dust the fish until coated, shaking off any excess.

Put a frying pan over a high heat and add the oil and butter. When the butter is foaming, add the fish fillets and fry for 2-3 minutes on each side or until sealed and lightly golden. Transfer to the paper-lined tray and pour over any buttery juice from the pan. Roast in the oven for 8-10 minutes or until cooked through.

Meanwhile, wipe the pan clean with kitchen paper to remove any flour, then add the bacon and fry over a high heat until crispy, then remove to a plate. Tip the onion into the pan and fry for a few minutes, then cover and reduce the heat and leave to cook for another 5 minutes. Remove the lid and turn the heat back up, add the mushrooms and fry for a few minutes until golden.

Add the crème fraîche, lemon juice and mustard with half the cooked bacon and half the parsley. Bring to the boil and bubble for a few minutes until reduced and slightly thickened. Season to taste with salt and pepper.

Slice each fish fillet into three and arrange on a platter. Spoon over the sauce and garnish with the rest of the bacon and parsley.

(Original recipe from Foolproof Cooking by Mary Berry, BBC Books, 2016.)

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Sweet Potatoes with Tahini Yoghurt & Herb Oil

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 31 January 2024| 2 Comments »

This is such a good side dish. We served it with roast lamb this time, but it would easily complement so many other dishes and can see us doing it alongside some grilled halloumi next time – highly recommended.

Sweet potatoes with tahini yoghurt & herb oil – serves 4 to 6

  • 4 sweet potatoes, peeled and cut into 1.5cm slices
  • 4 tbsp olive oil
  • 2 heaped tbsp ras el hanout
  • 2 tbsp pine nuts
  • a good handful of pomegranate seeds

FOR THE HERB OIL:

  • 15g flat leaf parsley
  • 15g dill
  • 15g coriander
  • juice of ½ lemon
  • 3-4 tbsp olive oil

FOR THE TAHINI YOGHURT:

  • 6 tbsp Greek-style yoghurt
  • 4 tbsp tahini

Preheat the oven to 220C, Gas Mark 7 and line a large tray with baking paper.

Put the sweet potato slices onto the tray. Drizzzle over the olive oil, sprinkle with the ras el hanout and add plenty of salt, then use your hands to coat the sweet potatoes in the mixture. Spread out in a single layer and roast for 30 minutes or until cooked through.

Meanwhile, make a herb oil by putting the herbs, lemon juice, olive oil (enough to allow the mixture to spin) and seasoning in a blender and whizz until smooth.

Mix the yoghurt with the tahini and season with salt and pepper.

Transfer the cooked sweet potatoes to a platter and pour over the tahini yoghurt followed by the herb oil, then scatter over the pine nuts and pomegrante seeds.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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BBQ Drumsticks

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , on 29 January 2024| 3 Comments »

Who doesnt love a chicken drumstick? These ones have a delicious Spanish inspired marinade. Serve with some alioli if you like.

Wine suggestion: when choosing wines to go with dishes we often start with the idea that the origin of the dish lends itself to similar wines, in this case Spain. So on this note we went for Edetària’s via Edetana Red which is a joyful and deep expression of Garnacha Fina and Garnatxa Peluda, two very closely related varieties of Grenache. It has both a purity and freshness alongside an earthiness and rounded, velvety spices; medium bodied so it didn’t overwhelm the chicken and worked alongside the marinade. An interesting aside, the very rare Garnatxa Peluda found only in Terra Alta is also called “Hairy Grenache” as the leaves are velvety.

BBQ Drumsticks – serves 4

  • 8 chicken drumsticks
  • lemon wedges, to serve

For the marinade:

  • 50ml olive oil
  • 4 cloves of garlic, crushed
  • 4 bay leaves
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
  • 1 tsp black peppercorns, lightly crushed
  • 100ml fino sherry
  • salt

Mix all the marinade ingredients together and add plenty of salt.

Add the drumsticks and rub the marinade in with your hands. Cover and leave in the fridge overnight or for at least 3 hours.

Remove the chicken from the fridge an hour before you want to cook it. Brush the marinade off the chicken and reserve it for later.

Prep your barbecue to allow for indirect and direct cooking. Put the chicken pieces over the indirect heat to start and cover with a lid. Allow to cook for 30 minutes, turning regularly.

Move the chicken onto the direct heat and cook for another 15-20 minutes until cooked through and nicely charred. Baste often with the reserved marinade.

Serve with the lemon wedges and some alioli if you like.

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

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Patatas a lo pobre

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 28 January 2024| Leave a Comment »

A tasty side dish to get us out our potato rut of baby roast or dauphinoise. These went spectacularly well with roast chicken.

Patatas a lo pobre – serves 4

  • 600g waxy potatoes e.g. Charlottes
  • 1 bulb of fennel, cut into quarters lengthways and shred into 5mm slices
  • 75ml olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsp sherry vinegar
  • 2 tbsp capers, rinsed
  • a few sprigs of fresh oregano

Slice the potatoes into 5mm rounds.

Heat the olive oil in a large, heavy-based pan and add the potatoes and fennel. Cook over a medium heat until the potatoes are tender and starting to brown about 10-15 minutes. Keep tossing gently so it all cooks evenly.

When the potatoes are almost ready, add the garlic and sherry vinegar. Keep cooking for another 5 to 10 minutes or until the liquid has been absorbed and the potatoes are completely soft. Stir in the capers and oregano leaves and season with salt and pepper.

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

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Spinach & Ricotta Cannelloni

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , on 27 January 2024| Leave a Comment »

We’ll never tire of this classic!

Wine Suggestion: Italian reds work with tomato pasta sauces as they tend to be a little bit more acidic which compliments the acidity of the tomatoes. Given how light the spinach and ricotta are a light chianti or a young nebbiolo will work well.

Spinach & Ricotta Cannelloni – serves 5 to 6

FOR THE TOMATO SAUCE:

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, crushed
  • 2 bay leaves
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 6 tbsp tomato purée
  • 170ml white wine
  • 2 x 400g tins crushed tomatoes
  • 1 litre vegetable stock
  • 1½ tsp caster sugar
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 10g basil leaves, roughtly torn, plus extra to serve
  • 250g cannelloni tubes
  • 50g finely grated Parmesan
  • 125g grated mozzarella

FOR THE FILLING:

  • 250g frozen chopped spinach, defrosted
  • 500g ricotta
  • 30g finely grated Parmesan
  • 100g grated mozzarella
  • 1 egg
  • 1 large clove of garlic
  • a little grated nutmeg
  • ¾ tsp fine sea salt
  • ½ tsp black pepper

First make the sauce. Heat the olive oil in a medium saucepan over a medium heat. Add the onion, garlic, bay leaves, thyme and oregano. Cook for 3-4 minutes or until the onion is translucent. Add the tomato purée and stir for a minute. Stir in the wine, then turn the heat up hight and simmer until almost evaporated. Add the tomatoes, stock, sugar, salt and pepper. Simmer gently for 35 minutes.

Remove the bay leaves and whizz the sauce until smoooth, then stir in the basil leaves.

Squeeze the defrosted spinach with your hands to get rid of as much water as possible. Put the spinach in a bowl with the rest of the filling ingredients and mix well with wooden spoon.

Heat the oven to 200C/180C fan.

Spread about 375ml of the sauce across the base of a large baking dish (about 23 x 32 cm).

Put the filling into a piping bag (or you can use a sandwich bag with the corner snipped off). Pipe the filling into the tubes until full, then place them in the baking dish.

Pour over the rest of the tomato sauce, making sure to cover all the tubes. Cover with foil, then bake for 30 minutes. Remove the foil, then sprinkle with the Parmesan, then the mozzarella. Bake for another 15 minutes or until the cheese has melted.

Garnish with extra basil leaves and Parmesan and serve with a green salad.

(Original recipe from Recipetin Eats by Nagi Maehashi, Pan Macmilan, 2022)

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Marinated Halloumi Skewers

Posted in Food, Gluten-free, Healthy, Side dish, Vegetarian, tagged , , , , , , , , , on 25 January 2024| Leave a Comment »

An excellent recipe for squeaky cheese aka halloumi. Great as a main course (we served with a bean dish and flatbreads) or as a side.

Marinated halloumi – serves 3

  • 250g block of halloumi, cut into 6 cubes
  • ½ red pepper, cut into 6 pieces
  • ½ yellow pepper, cut into 6 pieces
  • 6 cherry tomatoes, halved
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 3 tbsp garlic oil

TO SERVE:

  • flatbreads
  • chilli sauce
  • lemon wedges
  • honey for drizzling

Heat your oven as high as it will go and line a tray with baking paper.

Put the halloumi, peppers and tomatoes into a mixing bowl, then add the herbs, spices, garlic oil and lots of black pepper and gently mix.

Divide the mixture between 3 skewers, then put the skewers onto the paper-lined tray and roast for about 15 minutes.

Serve with flatbreads, chilli sauce, lemon wedges and a drizzle of honey.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Spicy Coconut and Chicken Noodles

Posted in Asian, Chicken, Food, tagged , , , , , , , , , , , , , on 23 January 2024| 2 Comments »

We made these noodles on the day we got our new puppy, Remy. We can barely remember what they tasted like as we were too busy congratulating ourselves on picking the best little dog ever. However we wrote, usefully, on the recipe that they tasted very good indeed … so we’ll go with that.

Wine Suggestion: The coconut and turmeric elements to this dish work really well with an off-dry Riesling, like those from the Mosel in Germany. The Dr Loosen “L” Riesling is an inexpensive, but very well made option with charming fruit and a very good balance, finishing clean and fresh.

Spicy Coconut and Chicken Noodles – serves 4

  • vegetable oil
  • 2 onions, roughly chopped
  • 600g boneless and skinless chicken thighs
  • 4 green cardamom pods, lightly crushed
  • 1 tsp cumin seeds
  • 2 tsp ground turmeric
  • 2 tbsp rose harissa
  • 400ml tin coconut milk
  • 300g medium egg noodles

TO SERVE:

  • a handful of bean sprouts
  • lime wedges
  • coriander leaves, roughly chopped

Put a large saucepan over a medium-high heat, drizzle in some vegetable oil and fry the onions until soft. Add the chicken and dry spices along with lots of salt and pepper and stir to coat the chicken in the mixture, then stir-fry for a few minutes. Add the harrisa and stir-fry for a few more minutes.

Reduce the heat to medium, then pour in the coconut milk and some water so that the chicken is just covered. Stir, then cover the pan with a lid and cook gently for an hour, stirring now and then to make sure it hasn’t stuck. You can top up the liquid a little if needed.

Cook the noodles according to the pack instructions, then drain and divide between 4 bowls.

Pour the chicken over the cooked noodles, then add the bean sprouts, lime wedges and coriander.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Duck with Pepper Sauce and Green Salsa

Posted in Duck, Food, tagged , , , , , , , , , , on 21 January 2024| 1 Comment »

Jeez this sauce is good. A stunning recipe from Mezcla by Ixta Belfrage. There are a good few steps in the recipe, but prep everything first and you will be fine.

Wine Suggestion: Don’t push the boat out for a wine match as the gutsy flavours just need an easy, well made, rounded Chardonnay. Go anymore complex and the subtlety will be lost. For us tonight Domaine Gayda’s Sphere Chardonnay which see’s wonderful sunshine in the Languedoc, but maintains it’s freshness as the vineyards are on the foothills of the Pyrenees and juducious and light use of oak barrels to bring it together.

Duck with pepper sauce and green salsa – serves 2

  • 2 skin-on duck breasts
  • 1 lime, cut into wedges, to serve

FOR THE MARINADE:

  • 2 tbsp soy sauce
  • 1¼ tbsp Worcestershire sauce
  • ½ tbsp maple syrup
  • ⅛ tsp fine salt

FOR THE SALSA:

  • 2 scallions, very finely chopped
  • 5g chives, very finely chopped
  • 5g fresh ginger, peeled and very finely chopped
  • ½ jalapeño, very finely chopped
  • 3 tbsp olive oil
  • 1 tsp lime juice
  • ⅛ tsp fine salt

FOR THE SAUCE:

  • 1 tbsp unsalted butter
  • 1½ tbsp olive oil
  • 1 banana shallot, very finely chopped
  • 1 clove of garlic, very finely chopped
  • ⅛ tsp fine salt
  • ½ tsp freshly ground black pepper
  • 2 tsp green peppercorns, roughly crushed (the pickled green peppercorns are best for this)
  • ½ tsp chipotle chilli flakes
  • 1¼ tsp ground cumin
  • 2 tbsp water
  • 130g cream

Get a dish that will fit both duck breasts in a single layer. Mix the marinade ingredients together, then arrange the duck in the marinade, skin side up – try your best not to get any marinade on the skin. Marinate for a minimum of 2 hours at room temperature, or ideally, overnight in the fridge. Don’t cover the container either way, as you want the skin to dry out. Bring to room temperature for 2 hours before cooking.

Prep the salsa by mixing all the ingredients together, then set aside.

Take the duck out of the marinade and transfer to a tray lined with a clean cloth, flesh side down, so the flesh dries out. Blot the skin with kitchen paper to make sure it’s as dry as possible. Rub some salt and pepper into the skin. Reserve the marinade.

Put the duck breasts into a cold, non-stick frying pan, skin-side down and spaced apart. Put the pan over a low heat and gently fry, pressing down on the duck, for about 10 minutes or until the skin is crisp and deep brown (keep going longer to achieve this if you need). Spoon away the duck fat that renders in the pan (keep for roasties another day). Transfer the duck breasts to a plate, skin side up, then increase the pan heat to high.

When the pan is very hot, return the breasts to the pan, flesh side down. Move breasts around for about 3 minutes to get them coloured evenly. Transfer the duck to a plate and rest, uncovered, for a full 12 minutes.

Either wash out the pan and allow it to cool or start with another non-stick frying pan. Add the butter, oil, shallots, garlic and salt to the cold frying-pan. Put over a medium-low heat and fry gently for 6-7 minutes, stirring, until the onion is soft and golden. Add the black pepper, pepercorns, chipotle chilli flakes, and cumin and cook for another minute.

Pour the reserved marinade and the 2 tbsp water into the pan, turn the heat to hight and allow to bubble for 1½ minutes. Turn the heat down low and stir in the cream and cook for 1 minute to warm through.

Pour the sauce onto a plattter, then slice the duck and arrange it on top. Finish with the green salsa and serve with the lime wedges.

(Original recipe from Mexcla by Ixta Belfrage, Ebury Press, 2022.)

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Porcini Sauce for Tagliatelle

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , on 14 January 2024| Leave a Comment »

This has a surprising umaminess given the short cooking time. A dish for mushroom lovers.

Wine Suggestion: We enjoy pairing mushroom dishes with Nebbiolo and really enjoy stepping outside the box to find versions made outside it’s native Piedmont. Tonight a glass of Clendenen Family Vineyards (Au Bon Climat) “Pip” from the Santa Maria Valley in California, which despite it getting some of the famous sunshine, is also a very cool area with fog … just like Piedmont. We liked it a lot.

Porcini sauce for tagliatelle – serves 2

  • 40g dried porcini
  • 4 tbsp olive oil
  • 3 cloves of garlic, very finely chopped
  • ½ tsp chilli flakes
  • 10g fresh parsley (stalks and leaves), finely chopped, plus extra to serve
  • a big pinch of fine sea salt
  • 1½ tbsp tomato purée
  • about 50 twists of freshly ground black pepper
  • 250g dried tagliatelle
  • 40g Parmesan, very finely grated, plus extra to serve
  • 3 tbsp double cream

Put the dried porcini into a bowl and cover with boiling water, then leave to soak for 10 minutes. Drain, reserving 75g of the soaking liquid. Very finely chop the porcini so it is like the consistency of mince, then set aside.

Put the oil, garlic, chilli flakes, parsley and fine salt into a large sauté pan, then place over a medium-low heat. Fry very gently for 5 minutes or until soft, taking care that the garlic doesn’t turn brown.

Increase the heat, then add the chopped porcini, tomato purée and the pepper. Stir-fry for a few minutes, then set the pan aside while you cook the tagliatelle.

Cook the pasta in boiling salty water until al dente, then drain and reserve 350g of the pasta water.

Return the sauté pan to a medium-high heat, then add the reserved porcini and pasta water. Bring to a simmer and leave to bubble for a few minutes. Add half the Parmesan, stir until melted before adding the rest. Lower the heat, then stir in the cream, followed by the cooked pasta. Toss over the heat for a minute or two until the sauce comes together.

Remove from the heat and serve with more Parmesan and olive oil.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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Rajma … spiced kidney beans

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 10 January 2024| 4 Comments »

Rajma or spiced kidney beans from Dishoom. Delicious with rice and raita.

Wine Suggestion: We found the rich, mealy textured beans paired well with Luigi Pira’s Langhe Nebbiolo. The fruity, spice and lighter nature wasn’t too serious for this dish, and the oomph from the tannins was a good counterpoint to the richness and depth in the beans.

Rajma – serves 2 to 4

  • 35ml vegetable oil
  • 5g ginger paste (see recipe below)
  • 5g garlic paste (see recipe below)
  • 1 black cardamom pod
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • ¼ tsp deggi mirch chilli powder
  • 15g tomato purée
  • 1g fine salt
  • 100g onion-tomato masala (see recipe below)
  • 400g tin kidney beans
  • ½ tsp garam masala
  • 50g tomatoes, chopped
  • a good handful of coriander leaves, chopped
  • 25g butter

TO SERVE:

  • red onion, finely sliced
  • ginger matchsticks
  • coriander leaves, roughly torn
  • lime wedges

Warm the oil in a medium saucepan over a medium heat. Add the ginger and garlic pastes and cook for a few minutes, stirring, until no longer raw.

Add the cardmamom pod, bay leaf and cinnamon stick and cook for 1 minute. Add the ground cumin, chilli powder, tomato purée and salt and cook for a few minutes, or until the oil starts to separate.

Add the onion-tomato masala and bring to a simmer, stirring, then add the kidney beans along with their liquid. Simmer for 15 minutes or until reduced and thickened.

Add the garam masala, tomatoes, chopped coriander and ginger and simmer for 2-3 minutes. Stir in the butter.

Serve garnished with the red onion, ginger and coriander and with lime wedges for squeezing over.

Onion-tomato masala – makes about 450g

  • 300ml vegetable oil
  • 1.2kg Spanish white onions, finely diced
  • 35g garlic paste (see recipe below)
  • 30g ginger paste (see recipe below)
  • 1¾ tsp deggi mirch chilli powder
  • 30g tomato purée
  • 2 tsp fine sea salt
  • 600g good quality tinned tomatoes

Warm a deep, heaving frying pan over a medium heat. Add the oil and warm before adding the onions. Let the onions caramelise to a deep brown, stirring regularly. Add a splash of water if they are at risk of burning. This should take 25-30 minutes.

Add the garlic and ginger paste and sauté until light golden brown, stirring all the time.

Add the chilli powder, tomato purée and salt, then sauté for 2 minutes.

Add the chopped tomatoes, stir well and cook for about 20 minutes, stirring often. The tomatoes should break down completely and caramelise a bit in the oil, you can add a splash of water if it starts to dry up.

Freeze any masala that you are not using.

Ginger and Garlic Pastes – makes about 170g (keep in the fridge covered with oil for 10 days)

  • 3 bulbs of garlic or 180g fresh root ginger
  • 25ml vegetable oil, plus extra to store

Peel the garlic or ginger and roughly chop.

Whizz the garlic or ginger with with the oil to make a smooth paste.

Store in a sterilized jar covered with oil in the fridge.

(Original recipes from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury, 2019.)

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