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Archive for the ‘Side dish’ Category

Caesar Salad

We’re not sure when Ceasar salad fell off the radar but it was resurrected by us on a Saturday night and tasted as good as ever. Particularly with roast chicken and chips.

Caesar Salad – serves 4

FOR THE CROUTONS:

  • 2 large cloves of garlic
  • 3 tbsp extra virgin olive oil
  • half a baguette, cut into small cubes

FOR THE SALAD:

  • 1 large egg yolk
  • 3 tbsp lemon juice
  • 1 medium clove of garlic, crushed
  • 4 good quality anchovies mashed with a fork (we like the tins of anchovies in olive oil by Ortiz)
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
  • 2 medium heads of romaine lettuce
  • 2 tbsp grated Parmesan

Preheat the oven to 200C/Gas 6.

Bash the two garlic cloves and put into a bowl with the cubed bread and olive oil. Toss with your hands to coat with the oil, then scatter over a roasting tray and bake for about minutes or until golden.

Put the egg yolk into a bowl and whisk in the lemon juice, garlic, anchovies and mustard. Start adding the oil, drop by drop to begin with and then you can progress to a slow stream, whisking all the time until emulsified.

Toss the lettuce and Parmesan together in a large bowl. Add the dressing and toss to coat the leaves, then scatter over the croutons to serve.

(Original recipe form Avoca Salads by Hugo Arnold, Avoca Ltd, 2007)

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Best-ever Oven Chips

We don’t really like to deep fry at home and so only really have chips in restaurants. But at last Barney Desmazery, from BBC GoodFood, has come up with a recipe for oven chips that actually works! We might have to cook steak now at the weekend to celebrate.

Best-ever Oven Chips – serves 4

  • 1kg large Maris Piper potatoes, peeled
  • 1 tbsp white or malt vinegar
  • 75ml vegetable oil
  • 2 tsp plain flour
  • 2 tsp cornflour or potato flour
  • ½ tsp baking powder
  • small pinch of cayenne pepper

Cut the potato into chip shapes (you can cut of the round ends and keep them all oblong and tidy but we didn’t bother).

Put the chips into a pan of cold water with the vinegar added and bring to the boil. Simmer for 6-8 minutes or until just cooked and tender, then drain very carefully so they don’t break up. Leave to cool completely (you can now put them in the fridge for a day or two until you need them).

Heat the oven to 220C/200C fan/gas 9.

Pour the oil into a heavy baking tray or shallow roasting tin and put into the oven to heat.

Mix the flours with the baking powder, cayenne and some salt in a shallow dish. Gently toss the chips in the mixture to coat. Remove the pan from the oven and lay the chips in a single layer. Gently turn the chips over to coat in the fat, then roast for 20 minutes. Turn the chips again, then roast for another 10 minutes. Turn once more and cook for a final 10 minutes or until crisp and a deep golden colour. Drain on kitchen paper and serve.

(Original recipe from BBC Good Food)

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Pan-fried sprouts with soy & hazelnuts

Here’s something different to try if you’re running out of Brussels Sprout inspiration. We’re a bit over the bacon and chestnut embellishments – they all seem a bit too Christmassy now.

Pan-fried sprouts with bay, soy, hazelnuts and sherry vinegar – serves 4

  • 20g butter
  • 1 tbsp olive oil
  • 300g Brussels sprouts, remove the outer leaves and halve them
  • 3 bay leaves
  • 50g hazelnuts, chopped
  • 2 tbsp soy sauce
  • 3 tbsp sherry vinegar
  • 1 tbsp honey
  • parsley, to serve

Heat a large frying pan over a medium-high heat. Add the butter and oil when the frying pan is hot. When the butter sizzles, add the sprouts and bay leaves, and shake to coat in the fat. Turn the heat down a bit and fry for 4-5 minutes or until starting to colour.

Add the chopped hazelnuts and toast for 2-3 minutes or until everything has turned golden, add a splash of water if browning too quickly.

Add the soy sauce, sherry vinegar and honey. Continue to cook until the heated through and the sprouts are tender.

Scatter some parsley over to serve if you have it.

(Original recipe by Thomasina Miers in the Guardian, 10th December 2019.)

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Goose fat roasties

A seasonally appropriate side dish. Our advice is to make more than you think you could ever need!

Perfect Roasties – serves 8

  • 2kg roasting potatoes e.g. Maris Pipers or Roosters
  • 3 tbsp plain flour
  • 5 tbsp goose fat
  • 5 tbsp vegetable oil

Cut the potatoes into evenly sized chunks – a big potato should be quartered.

Put the potatoes into a large pan of salted water and boil for 5 minutes, then drain really well.

Return the potatoes to the pan and scatter over the flour and a little salt. Cover with the lid and shake the pan a few times to coat the potatoes in the flour and rough up the edges.

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

Put the goose fat and oil in a large roasting tin and heat in the oven for 5 minutes. Tip in the potatoes and roll them around to coat them in the hot fat. Cook for half an hour, turning once, then turn the oven up to 220C/200C fan/gas 7. Cook for a further 20 minutes or until crispy. Season with some more salt before serving.

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Brussel sprout & smoked cheese gratin

We need no encouragement to eat more Brussels sprouts, but we will certainly be making this dish again from Nigel Slater’s Greenfeast. It is super indulgent and would work well in small portions as a side dish – though we just had huge platefuls for dinner.

Wine Suggestion: A fresh and young Chardonnay with a hint of oak  would be our choice. Tonight the Domaine Ventenac, Les Dissidents Préjugés from Cabardès in the Languedoc, made in large oak barrels (20hl) and grown on clay; crisp with mineral textures and a round vibrant core. A wine to help break the prejudice some people have for this grape.

Brussels sprouts, smoked mozzarella and dill – serves 3 (or more as a side dish)

  • 300g Brussels sprouts, trimmed and shredded
  • 40g butter
  • 2 tbsp olive oil
  • 15g dill, chopped
  • 250g smoked mozzarella, cut into thick slices
  • 250ml double cream

FOR THE CRUMBS:

  • 40g butter
  • a handful of coarse breadcrumbs
  • 3 tbsp chopped dill

Heat the oven to 200ºC/Gas 6.

Warm the butter and olive oil in a shallow pan, then add the sprouts and cook for 2 minutes. They should turn bright green. Stir in the dill and season with black pepper.

Put half the sprouts in a baking dish and add most of the mozzarella. Put the rest of the Brussels sprouts and cheese over the top.

To make the crumbs: warm the butter in a shallow pan, add the crumbs and cook until golden, then stir in the dill. Pour the cream over the sprouts and cheese and top with a layer of breadcrumbs. Bake for 25 minutes or until browned and bubbling.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)

 

 

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Tumbet

This Mallorcan vegetable dish is perfect for late summer when peppers, tomatoes, aubergines & courgettes are in abundance. It works really well alongside roast pork and other meat or fish but it has enough going on to work as a veggie main too. There are a few processes but ultimately this is an easy dish and you can prep it in advance and bake when you’re ready.

Wine Suggestion: given the Mediterranean origin, we’d suggest a wine match with Grenache / Garnacha, either on it’s own or with a typical southern French blend.

Tumbet – seres 4

  • 2 medium aubergines, cut into 1.5cm rounds
  • up to 200ml olive oil
  • 2 medium courgettes, cut into 2cm rounds
  • 500g large waxy potatoes e.g. Charlotte, thinly sliced (about 3mm) – use a mandolin if you have one
  • 2 roast red peppers, cut into strips (to roast yourself put the peppers on a baking tray and drizzle with a little olive oil, then roast for 30 minutes at 220C/Fan 200/Gas 7. Leave in a covered bowl to cool, then peel off the skins.)
  • small bunch of fresh oregano
  • small bunch of fresh basil

FOR THE TOMATO SAUCE

  • 2 tbsp olive oil
  • 4 garlic cloves, crushed
  • 400g ripe tomatoes, peeled and chopped (or you can use a tin)
  • 1 tsp dried thyme
  • pinch of sugar (optional)

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

Spread the aubergine slices over a large baking tray and brush with some of the olive oil. Season with salt and roast for 20-25 minutes or until softened and lightly browned. Leave to cool.

Pour ½ cm of oil into a large, heavy-based frying pan. Fry the courgettes over a medium heat for a couple of minutes on each side, then remove and drain on kitchen paper. Season lightly with salt.

Add the potato slices to the pan and fry on both sides for about 10 minutes or until softened the whole way through and a light golden colour. Drain on kitchen paper.

To make the sauce, put the olive oil in a sauce pan and cook the garlic over a low to medium heat for 3-4 minutes or until softened, then add the tomatoes and thyme. Season with salt and pepper. Bring the sauce to the boil, then reduce the heat and cook gently for about 25 minutes or until well reduced. Taste after 10 minutes and add a pinch of sugar if it seems acidic.

Spread a couple of tablespoons of tomato sauce in the base of a large baking dish. Sprinkle over some oregano and basil leaves, then top with the aubergine slices. Add more tomato sauce, sprinkle with more herbs, and add the courgettes. Repeat with more tomato sauce, herbs and the peppers, then finish with the last of the tomato sauce and herbs and top with the potatoes. Season with salt and pepper.

When ready to bake the dish, heat the oven to 180C/160C/Gas 4. Bake for 25-30 minutes or until the potatoes are crisp and browned and the vegetables underneath are tender.

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

 

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Spicy potatoes

We loved these Indian spiced potatoes and they were great for bulking out some leftover saag paneer that definitely would not have satisfied our hungry bellies.

Spicy Potatoes – serves 4

  • 800g potatoes, peeled and cut into small chunks
  • 2 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 140g frozen peas

Cover the potatoes in cold salted water and bring to the boil. Simmer for 5 mins or until just tender, then drain and allow to steam dry for a few mins.

Heat the oil in a frying pan and fry the spices for a minute until fragrant. Throw in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until golden, then add peas, mix well and cook for another 3-4 minutes. Season well before serving.

(Original recipe from BBC Good Food)

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