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Archive for the ‘Side dish’ Category

Feta salad with spinach, crispbread, sumac & pinenuts

Another success from Sam & Sam Clark of Moro. Great textures and interesting flavours. Works as a starter or a side with grilled meat.

Feta salad with spinach, crispbread, sumac & pinenuts – serves 4

  • 500g young spinach, washed and dried (in a salad spinner ideally)
  • 200g good-quality feta cheese, crumbled
  • 1 dessertspoon fresh oregano or marjoram leaves
  • 75g pinenuts, very lightly toasted
  • 25g butter
  • 2 pitta breads
  • ½ garlic clove, crushed to a paste with salt
  • 1 tbsp good-quality red wine vinegar
  • 2 tsp sumac
  • 4 tbsp extra virgin olive oil
  • sea salt and black pepper

Preheat the oven to 180C/350F/Gas 4.

Melt the butter. Split the pitta in half lengthways and brush the melted butter on both sides. Put the pittas on a rack in the middle of the oven and bake for 10-15 minutes or until golden brown. Remove and cool.

Whisk the garlic, red wine vinegar, sumac, olive oil together to make a dressing. Season to taste with the salt and pepper.

Put the spinach, roughly broken crispbread, half the feta cheese, the oregano/marjoram and pinenuts into a large bowl. Pour over most of the dressing and toss together. Serve with the rest of the feta and dressing on top.

(Original recipe from Moro: the cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Champ

This is how Julie’s Granny served champ, with a great big lump of Irish butter in the middle!

Irish Champ – serves 4 as a side or 2 on it’s own

  • 700g potatoes – it helps if they are roughly the same size
  • salt and white pepper (no black pepper please)
  • 6 tbsp milk
  • 4 scallions, finely chopped
  • 50g butter (plus extra to serve)

Put the potatoes (unpeeled) in a pot and cover with cold water and a good pinch of salt. Bring to the boil, then simmer until completely tender (usually about 20 minutes but keep checking and don’t let them go to mush).

Heat the milk with the scallions for about 5 minutes.

Drain the potatoes and peel while still hot. If you have a potato ricer you could use that but we tend to use a standard masher.

Beat the butter into the mashed potato with a wooden spoon, then stir in the warm milk and scallions. Season well with salt and white pepper.

Serve the potatoes in a warm bowl. Make a dip in the middle with the back of a spoon and add a lump of good quality (preferably Irish) salted butter.

 

 

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Cheesy leek baked potatoes

We’re regularly left with a rogue leek in the bottom of the fridge and it usually finds its way into a dish like this, particularly if there is some cream lurking as well. Quantities don’t matter too much here so use what you’ve got.

  • Baking potatoes
  • Butter
  • Leeks, sliced finely
  • Cream
  • Cheddar cheese, grated

Heat the oven to 220°C.

Rub the potatoes with olive oil and place on a tray in the oven to bake for 20 minutes. Turn the oven down to 200ºC and continue to cook for about another hour.

Meanwhile, melt the butter in a large frying pan and gently sauté the leeks until they are meltingly tender. Add the cream and bubble together until you have a thick sauce.

When the potatoes are soft, cut them in half and scoop out the centres, leaving a thin layer of potato on the skins. Mash the removed potato, mix with the creamy leeks and season with salt and lots of pepper. Pile this mixture back into the potato skins and sprinkle over the grated cheese. Return to the oven for a few minutes until the cheese has melted and started to brown.

Serve this on its own for a midweek supper or as a side dish with chargrilled chops or sausages.

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Garlic sauce

This is a great sauce for a beef or lamb steak. Don’t be put off by the amount of garlic; the poaching process takes away any harshness from the garlic and results in a sweet and delicious sauce.

Wine Suggestion: While your choice of wine might be determined somewhat by the type of meat you have, with the garlic sauce the key is to choose something robust, not delicate. For this steak we had an old vine Carignan (with a touch of Grenache and Syrah in the blend) from Domaine Roc des Anges in Roussillon. Their “Reliefs” cuvée is one of the best we’ve tasted of this grape variety. It is smooth and sophisticated and yet down deep it seems informed by a rustic prehistoric core.  Supple, deep and fleshy with sheets of shimmering tannin, great driving depth, cherry and dark chocolate flavours and a full, juicy and balanced finish.

Poached Garlic Sauce – serves 4

  • 3 garlic bulbs
  • milk
  • 3 tsps extra virgin olive oil
  • ½-¾ tablespoon sherry vinegar

Break up the garlic bulbs and throw away the woody roots. Put the garlic cloves, skins on, into a small saucepan and cover with milk by at least 3cm. Bring the milk and garlic to a simmer and cook gently for about 20 minutes or until the garlic is soft. Reserve 6 tablespoons of the poaching milk and discard the rest. Either put the garlic through a mouli or squeeze the soft garlic out of each skin and mash to a puree. Add the reserved milk to thin it slightly , then stir in the olive oil and sherry vinegar. Season well with salt and black pepper.

(Original recipe from Moro: The Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Chive Mash

Everyone loves mash in our house especially with lots of cream and butter added. Chives from the garden are also a popular addition.

Chive Mash – serves 6 generously

  • 1kg potatoes, peeled and cut into chunks
  • 8 tbsp double cream
  • 50g butter
  • 6 tbsp snipped chives

Cover the potatoes with cold water and a good pinch of salt and bring to the boil. Cook for 15-20 minutes or until tender, then drain in a colander and return to the warm pan to dry.

Gently heat the cream in a small saucepan, then add the butter and pour over the potatoes. Season with salt and freshly ground white pepper. Add the chives and beat with a wooden spoon until fluffy.

 

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Potato salad

Nothing beats minty new potatoes. We like to make this in May when the Jersey Royals arrive and the promise of summer is just around the corner but of course it’s good all summer long.

Potato & mint salad – serves 4

  • 900g small new potatoes
  • 2 tbsp French dressing (see recipe below)
  • 6 tablespoons mayonnaise
  • 2 tbsp plain yoghurt
  • a large bunch of mint, chopped

Put the potatoes in a pan of salted water and bring to the boil. Simmer for about 15 minutes or until tender, then drain and put into a bowl with the French dressing and leave to cool.

Mix the mayonnaise, yoghurt and mint together and toss with the potatoes. Season really well with salt and pepper.

French Dressing: Blend 200ml red/white wine vinegar, 200ml extra virgin olive oil, 400ml sunflower oil, 1 garlic clove, peeled and finely chopped, 3 tbsp wholegrain mustard, and 1-2 tbsp honey and season with salt and pepper. This makes 800ml of dressing and will keep in the fridge for a few weeks.

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

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Feta, fresh & semi-dried tomato couscous

We cooked this dish while camping in France and it was a great side dish for all sorts of barbecued meat. It’s also a great idea for using up leftover sun-dried tomatoes which can easily get forgotten in the back of our fridge.

Tomato & Feta Couscous Salad – serves 4

  • 200g couscous
  • 250g piece of feta cheese
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 300g cherry tomatoes
  • 50g sun-dried tomatoes
  • 3 heaped tbsp chopped basil leaves

Put the couscous into a large bowl, pour over boiling water to cover, then leave to soak for 20 minutes or until the water has been absorbed.

Marinate the feta in the balsamic vinegar and olive oil for about 20 minutes.

Chop the cherry tomatoes and sun-dried tomatoes and mix together.

Crumble the marinated feta into large pieces, then fork through the couscous with the tomatoes and basil and season to taste.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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