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Archive for the ‘Side dish’ Category

Patatas Bravas

We love these crispy potato cubes with spicy sauce and this version roasts the potatoes in the oven rather than frying them in heaps of oil. Serve as a side dish or just on their own for a snack.

Wine Suggestion: We love a dry sherry with these, but can’t decide between whether we prefer Fino, Amontillado or Oloros – we recommend them all.

Patatas Bravas – serves 4

  • 800g floury potatoes, peeled and cut into 3-4cm cubes
  • 2 tbsp olive oil
  • 2 tbsp finely chopped flatleaf parsley, to serve

FOR THE SAUCE

  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp sherry vinegar
  • ½ tsp sugar or honey
  • 1 tbsp sweet paprika, plus extra to serve
  • 1 tsp hot paprika, plus extra to serve

Put the potatoes into a pot and cover with cold water. Bring to the boil, add plenty of salt, and simmer for 3-4 minutes or until starting to soften. Drain gently so they don’t break up too much.

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

Put 2 tbsp of olive oil in a roasting tin and heat in the oven. Add the drained potatoes, toss in the oil, and roast for 40-45 minutes.

To make the sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2-3 minutes or until the garlic has started to soften but not coloured. Add the vinegar and sugar or honey and stir until dissolved. Stir in the sweet and hot paprikas.

Pour the sauce over the crispy potatoes and sprinkle with a little extra paprika and some finely chopped parsley.

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

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Spicy Green Beans - Madaledar sem

These green beans are full of Indian flavour and make a great side for curries and other Indian dishes but they would also add interest to a roast chicken. Chopping them up small changes the texture in a nice way too.

Spicy Green Beans (Masaledar sem) – serves 6

  • 750g green beans, trimmed and cut into 5mm lengths
  • 4cm piece fresh ginger, peeled and coarsely chopped
  • 10 cloves of garlic, peeled
  • 350ml water
  • 5 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 dried hot red chilli, lightly crushed in a mortar
  • 2 tsp ground coriander
  • 2 medium tomatoes, peeled and finely chopped (to peel the tomatoes drop into boiling water for 15 seconds after which the skins should come off easily)
  • 3 tbsp lemon juice, or to taste
  • 1 tsp ground, roasted cumin seeds

Put the ginger and garlic into a blender or food processor with 120ml of the water and blend until fairly smooth.

Heat the oil in a wide, heavy pot over a medium-high heat. When hot put in the cumin seeds, and 5 seconds later the crushed chilli. As soon as it darkens add the ginger-garlic paste, then stir and cook for a minute. Stir in the coriander, then add the chopped tomato. Stir and cook for 2 minutes, mashing the tomatoes with the back of a spoon.

Add the beans, about 1¼ tsp salt and the rest of the water, then bring to a simmer. Cover, turn the heat to low, and cook for 8-10 minutes or until the beans are tender.

Remove the cover. Add the lemon juice, the ground roasted cumin seeds, and plenty of freshly ground black pepper. Increase the heat and boil away the liquid while gently stirring the beans.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Akhrote ka raita

We’re sad to say that we’ve finally used up the enormous stash of walnuts we couldn’t resist at a French market. When we got home we thought we’d never get through them. This dish was a fitting end for the last few handfuls and we need to plan another trip. Try this raita with Indian dishes as a refreshing change from the usual cucumber raita.

Yoghurt with walnuts & coriander (Akhrote ka raita) – serves 6

  • 600ml plain yoghurt
  • 2 tbsp finely chopped coriander
  • ½ a fresh hot green chilli, very finely chopped
  • 1 scallion, very finely sliced
  • 65g shelled walnuts, roughly broken into small pieces

Put the yoghurt into a bowl and beat lightly with a fork or whisk until smooth and creamy.

Add the rest of the ingredients plus a good grinding of black pepper and about ½ tsp of salt. Stir to mix.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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

A divine vegetable dish from Yotam Ottolenghi & Sami Tamimi’s bookJerusalem’ – 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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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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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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