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Archive for the ‘Side dish’ Category

There should be some good value asparagus around by now and this is a very tasty way with sweet potatoes.

Roasted sesame sweet potatoes & asparagus – serves 3 as a side

  • 750g sweet potatoes, peeled and cut into 2cm pieces
  • 3 garlic cloves, sliced
  • a thumb-sized piece of ginger, peeled and cut into matchsticks
  • ½ tsp sesame oil
  • 1 tsp Thai fish sauce
  • 1½ tbsp reduced-salt soy sauce
  • a bunch of asparagus, snap off the ends and cut in half
  • 1 tsp sesame seeds

Heat the oven to 200C/180C fan/gas 6.

Put the potatoes into a large roasting tin and toss with the garlic, ginger, sesame oil, fish sauce and 1 tbsp of the soy sauce. Roast for 20 minuts or until tender.

Add the asparagus, 3 tbsp of water and ½ tbsp of soy sauce. Roast for another 10 minutes. Sprinkle the sesame seeds over and serve.

(Original ricpe from BBC Good Food)

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We definitely have a bit of a thing for Asian-style greens and rice. And while it may seem like you need another dish on the side, you really don’t, it’s just a bowl of healthy, delicious things. Having said that, this would also be great on the side of some white fish.

Wine Suggestion: Anthony Girard’s La Clef du Recit Menetou Salon is a star here. A Sauvignon Blanc grown on Kimmergian clay-limestone, this has a depth, texture and body that belies the grape a little and a wine that we think gets better with a few years in the bottle … if you can wait that long. Don’t worry if you can’t though, it’s delicious from release too.

Asparagus with ginger & garlic – serves 2

  • 12-16 spears of asparagus, snap off the woody ends and slice on the diagonal into 4cm pieces
  • 2-3cm piece of ginger, peeled and sliced into very fine matchsticks
  • 1 tbsp sunflower oil
  • 1 clove of garlic, peeled and finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 80ml water
  • 1 ½ tbsp oyster sauce
  • cooked rice, to serve

Put your wok over a medium-low heat and add the sunflower oil. When warm, add the ginger and cook briefly until fragrant.

Add the asparagus, garlic and chilli and toss, then pour in the water and turn the heat to high. Cook for a minute, then add the oyster sauce. Toss well to coat the asparagus and cook for about 30 seconds or until tender but with a bite.

Remove from the heat and season with some black pepper, you shouldn’t need salt.

Serve hot over rice.

(Original recipe from My Favourite Ingredients by Skye Gyngell, Quadrille Publishing, 2008.)

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We’re a bit salad-obsessed these days. This one is huge and will feed a crowd when you have them over to your garden. Perfect with a piece of barbecued lamb.

Minted pea and spinach salad with bacon – serves 4-6

  • extra virgin olive oil
  • 6 slices streaky bacon or pancetta, cut into lardons
  • 200g frozen peas, defrosted (only Birds Eye will do in our opinion)
  • 1 clove of garlic, peeled and crushed with a little salt
  • a bunch of mint, finely chopped
  • 1 small red onion, thinly sliced
  • 200g baby spinach
  • juice of 1 lemon
  • 50g feta cheese, crumbled

Heat a little olive oil in a frying pan and cook the bacon over a medium heat until starting to crisp up.

Mix the defrosted peas with the garlic, mint, red onion and baby spinach.

Dress the salad with 4 tbsp of olive oil and season with salt, pepper and lemon juice to taste. Toss in the bacon and scatter the feta on top.

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

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Barbecue season is coming (hopefully!) and potato salad is the perfect accompaniment. The dressing will make far more than you need but you can keep it in the fridge for a couple of weeks and dress all your salads with it, so worth making.

Potato Salad – serves 4

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

FOR THE FRENCH DRESSING:

  • 100ml red or white wine vinegar
  • 100ml extra virgin olive oil
  • 200ml sunflower oil
  • ½ a clove of garlic, finely chopped
  • 1 ½ tbsp wholegrain mustard
  • 1 tbsp honey

To make the French dressing, put all the ingredients into a food processor, season with salt and pepper, and whizz to combine (or you can do like us and shove it all in a jar and give it a good shake!).

Put the potatoes into a pan of salty water and bring to the boil. Simmer for about 15 minutes or until completely tender, then drain and put into a bowl. Mix in 2 tbsp of French dressing and leave to cool.

Mix the mayonnaise, yoghurt and mint together and toss with the potatoes. Season with salt and pepper to serve.

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

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We’re getting very impatient for spring veg. Ideally this would be made with locally grown asparagus and freshly podded peas and broad beans. In reality we had to settle for purple sprouting broccoli and frozen peas and beans. Still a delicious spring dish. This makes enough to serve 6 for lunch or a generous side dish. Cook the veg at the last minute if you can as it nice served slightly warm. 

Spring Panzanella – serves 6

  • 350g ciabatta, torn into bite-size chunks
  • 1 shallot, chopped
  • 3 tbsp olive oil,
  • 300g fresh pea or frozen peas
  • 300g fresh broad beans (podded weight) or use frozen broad beans
  • 400g asparagus, trimmed (we used purple sprouting broccoli)
  • leaves from a large bunch of basil
  • 1 clove of garlic, crushed
  • 35ml extra virgin olive oil
  • 3 tbsp balsamic vinegar (ideally white balsamic)
  • 75g Pecorino or Parmesan, shaved

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

Toss the bread in a roasting tin with the shallot, seasoning and oil. Bake for about 15 minutes, or until golden and crunchy.

Cook the peas and broad beans in salted boiling water in separate pans, then drain. Slip the skins from the broad beans. 

Meanwhile, cook the asparagus in salted water for 3-4 minute or until tender. Drain in a sieve and refresh briefly under cold water, just long enough to stop cooking but not cool down completely. 

Put the crunchy bread into a large, shallow bowl. Add the asparagus, peas, broad beans, basil & garlic. Season well. Pour on the extra virgin olive oil and balsamic vinegar and add the cheese. Toss gently and serve.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2012.)

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This is easier to make than you think, particularly if you have a food processor to hand, though a whisk and a bowl will also work. So much nicer freshly made than any bought version and good with fish dishes or a roast chicken. 

If you go a fraction too fast pouring in the oil, it is easy for it to de-emulsify and go to liquid again as we did with this one. Do not dispair as it’s also easy to save – just pour the split mix into a jug and start again with 10ml water in the food processor, slowly adding the split mix and then the remaining oil. It all, miraculously comes back together again!

Aïoli – serves 4 to 6

  • 2 egg yolks
  • 1 clove of garlic, crushed
  • 2 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • a big pinch of salt
  • 200ml groundnut oil or sunflower oil
  • 50ml good olive oil

Put the egg yolks, garlic, mustard, vinegar and salt in a food processor and blitz for 20 seconds. Keep the motor running while you add the groundnut oil/sunflower oil. You need to add slowly in a very thin drizzle, and then finish with the olive oil. 

You should get a nice thick mayonnaise and if it all goes wrong, follow the instructions in the introduction. If it’s a bit too thick at any point, you can add a splash of cold water to thin it, then continue adding the oil. Season with salt and pepper to taste. 

(Original recipe from Home Cookery Year by Claire Thompson, Quadrille, 2020.)

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We know it’s a bit early for tomatoes, but this salad tastes good even with the blandest of specimens, so you’re good to go. A great side dish for a barbecue. You can get everything prepped up to an hour in advance but don’t toss it all together until ready to serve.

Tomato & za’atar fatoush – serves 4

  • 1 pitta, cut in half to make two thin round pieces
  • olive oil
  • 1 head of Little Gem lettuce
  • 250g mixed tomatoes
  • 150g feta
  • 2 springs of fresh oregano, leaves picked
  • 2 tsp za’atar
  • 2 heaped tbsp fresh pomegranate seeds

FOR THE DRESSING:

  • 1 clove of garlic
  • 2 tbsp good olive oil
  • 1 tbsp red wine vinegar
  • ¼ tsp sea salt
  • a pinch of black pepper

Peel the garlic and bash with a knife to flatten. Mix it with the other dressing ingredients and allow to infuse for an hour at room temperature. Discard the garlic clove before mixing the dressing with the salad.

Brush the pitta bread with a little olive oil and toast until lightly golden and crispy. Break into bite-sized pieces.

Separate the lettuce leaves and cut into large strips.

Cut the tomatoes in different ways – slice some, chop into chunks and just half the little ones. You want them bite-sized rather than finely chopped.

Break the feta into chunks.

When ready to serve put the pitta pieces, lettuce, tomatoes, feta, oregano and za’atar into a large bowl. Pour over the dressing and gently mix everything together. Serve on a large platter with the pomegranate seeds sprinkled over.

(Original recipe from Honey & Co. Food from the Middle East by Sarit Packer & Itamar Srulovich.)

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The first thing to mention, is that this is not like the cauliflower in cheese sauce that we all know and love, but no less because of that. This dish is more set, more ‘eggy’ and has a distinctive tang from the soured cream. It also reheats particularly well, regular cauliflower cheese tends to split. So the verdict is that you should definitely give this a go – we served as a side with a dish of minty peas and lettuce and some baked ham. It could definitely work as a main either with a green salad or green veg.

Cauliflower gratin with soured cream – serves 4

  • a knob of butter, for greasing the dish
  • 50g breadcrumbs
  • 1 large cauliflower, about 1kg when the leaves have been removed, cut into medium-sized florets
  • 350ml soured cream
  • 125g Cheddar cheese, grated
  • 2 eggs, beaten
  • 1 tsp ground nutmeg
  • 3 tsp mustard
  • 2 tsp salt
  • 1½ tsp black pepper
  • 50g sunflower seeds

Pre-heat the oven to 200C/400F/Gas 6.

Grease a ceramic baking dish with butter, then sprinkle with the breadcrumbs.

Bring a large pan of water to the boil and cook the florets for about 6 minutes, or until just tender. Drain, then steam dry in the warm pot for a few minutes and drain again on some kitchen paper to make sure no water remains.

Combine the soured cream, 100g of the cheese and eggs with the nutmeg, mustard and seasoning in a large bowl.

Put the drained cauliflower into the prepared dish, then pour over the soured cream mixture. Sprinkle with the rest of the cheese and bake in the oven for 25-30 minutes, covering with foil if it starts to brown too quickly.

Serve with the sunflower seeds scattered over the top.

(Original recipe from Carpathia: Food from the Heart of Romania by Irina Georgescu, Frances Lincoln Publishing, 2020.)

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Do we need to provide another recipe for Italian roast potatoes with rosemary? Probably not, but this version uses regular potatoes, rather than the baby waxy variety. So perhaps it will come in handy, as it did for us. 

Roast Potatoes with Rosemary – serves 4 to 6

  • 2kg potatoes e.g. Maris Piper or Roosters
  • a large handful of rosemary sprigs, leaves picked
  • extra virgin olive oil
  • Maldon salt and black pepper

Peel and cut the potatoes into chunks, then boil in salted water until just cooked through. Drain in a colander and leave for 10 minutes to cool slightly and lose some mixture. 

Preheat the oven to 220C/220C Fan/Gas 7.

Heat a roasting tray in the oven with most of the rosemary leaves and a good few glugs of olive oil, salt and pepper. 

Remove the tray from the oven and add the potatoes, turning to coat well in the oil and rosemary .

Roast for about 45 minutes, turning every 15 minutes or so. 

(Original recipe from Polpo by Russell Norman, Bloomsbury Publishing, 2012.)

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PSB is our veg saviour early in the year when winter is lingering and spring still seems too far away. We loved this roasted version with a tangy lemon dressing.

Roasted PSB with feta & preserved lemons – serves 4 to 6 as a side

  • 500g purple sprouting broccoli
  • 2 tbsp olive oil
  • 1 red chilli, chopped
  • 1 preserved lemon, flesh and rind chopped, plus 1 tbsp juice from the jar
  • 80g yoghurt
  • 1 garlic cloves, grated
  • 30g feta

Heat the oven to 200C/180C fan/gas 6.

Put the PSB into large roasting tin, add the olive oil and red chilli, season with salt and pepper, then toss with your hands.

Roast for 15 minutes, turning halfway, until tender and starting to char.

Meanwhile stir the preserved lemon, juice and garlic into the yoghurt.

Crumble the feta over the roasted broccoli and drizzle with yoghurt dressing and your best olive oil.

(Original recipe from BBC Good Food)

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This is a great little side salad to serve with Middle Eastern flavours. Here we had a chicken roasted with garlic and preserved lemon. Lots of delicious flavours on the plate. 

You need to roast chicken for 20 minutes at 190C/375F/gas 5 for each 500g, plus an extra 10 minutes.

Wine Suggestion: a red wine … with chicken … of course you can. We chose the Cantos de Valpiedra, a single estate Rioja, as we wanted hints of Moorish and Middle Eastern spices which tempranillo is good at transmitting. The Cantos is super elegant and smooth and has such a supple weight that it effortlessly matched the chicken and salad.

Herb salad with pomegranate & pistachios – serves 6

  • juice of 1 orange
  • 3 tbsp red wine vinegar
  • 1 tbsp clear honey
  • a small bunch of dill, roughly chopped
  • a small bunch of mint, leaves picked and torn
  • a bunch of scallions, finely sliced
  • 100g mixed salad leaves
  • seeds from 1 pomegranate
  • 100g pistachios, roughly chopped

Whisk the orange juice, vinegar and honey together in a small bowl with some seasoning. 

Tip rest of the ingredients into a large salad bowl, drizzle over the dressing and gently toss to serve.

(Original recipe from BBC Good Food)

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Such a simple and foolproof way of cooking rice from Ottolgenghi Simple. This gives a lovely texture and the salsa is delicious. We served with pulled lamb shawarma but it would be great with all sorts of dishes. 

Baked mint rice with pomegranate and olive salsa – serves 6

  • 400g basmati rice
  • 50g unsalted butter, melted
  • 800ml boiling water
  • 50g mint (leave 40g on the springs and shred the leaves of the remaining 10g for the salsa)
  • 150g feta, crumbled into 1-2cm pieces

FOR THE SALSA:

  • 40g pitted green olives, thinly sliced
  • seeds from a small pomegranate
  • 50g walnut halves, lightly roasted and roughly broken
  • 3 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 small clove of garlic, crushed

Preheat the oven to 230C fan or as high as your oven goes. 

Put the rice into a high-sided roasting tin, about 20 x 30cm. Season with ¾ tsp of salt and plenty of pepper, then pour over the melted butter and boiling water. Top with the mint sprigs and cover tightly with foil. Bake for 25 minutes, until the rice is fluffy and the liquid absorbed. 

Meanwhile, mix all of the salad ingredients, except the mint leaves, together in a bowl with ¼ tsp of salt. Mix well and set aside. 

When the rice is ready, pull the leaves off the mint sprigs and scatter them over the rice, then sprinkle over the feta. Just before serving, stir the shredded mint into the salsa and spoon over the rice. 

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

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We often end up with all sorts of odds and ends after cooking at the weekend. So a regular Monday night dinner for us is lots of veggie side dishes, all served together. It’s a bit like a roast dinner but you really don’t need the meat and you get to try lots of new dishes too. We served these with Cooleeney & tarragon cauliflower cheese, roasted parsnips and steamed sprouts. Don’t worry to much about the herbs, just use what you have, parsley on it’s own would be fine.

Sautéed potatoes with bacon lardons & persillade – serves 6 (easily halved)

  • 1kg potatoes, cut into 2cm pieces
  • 2 tbsp rapeseed oil
  • 300g smoked bacon lardons (we used pancetta)
  • 25g unsalted butter

FOR THE PERSILLADE:

  • small handful of flat-leaf parsley, chopped
  • 2tsp chopped chervil
  • 1 tarragon sprig, leaves chopped
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, crushed

Put the potatoes into a large saucepan, just cover with boiling water, then simmer for 5 minutes. Drain in a colander and leave to steam dry.

Mix all of the persillade ingredients together in a bowl and set aside.

Heat the oil in a large frying pan over a high heat, add the bacon or pancetta and cook for 8 to 10 minutes or until lightly caramelised. Add the potatoes, then the butter.

Season with salt and black pepper and cook for 10 minutes, stirring regularly, until golden brown all over. Stir in the persillade, then serve.

(Original recipe from BBC Good Food)

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Roasted red pepper and walnut dip – Muhammara – serves 4

A new favourite side-dish/dip, called Muhammara, from Falestin, one of our favourite books of 2020, the year we did nothing but cook! This is such a handy thing, good with pitta breads but also as a delicious side dish. We served it with lamb and rice.

  • 110g walnut halves
  • 6-7 red peppers (1kg)
  • 80ml olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp tomato purée
  • 2 tsp ground cumin
  • 2 tsp Aleppo chilli flakes (or 1 tsp of regular chilli flakes)
  • 35g panko breadcrumbs
  • 1½ tbsp pomegranate molasses
  • 2 tsp lemon juice
  • 1 tbsp parsley leaves, roughly chopped

Preheat the oven to 160C fan.

Line a baking tray with parchment paper. Add the walnuts and roast for about 8 minutes, or until lightly toasted. Set aside.

Increase the temperature to 220C fan. Put the peppers onto a parchment-lined baking tray and toss with 1 tsp of oil. Bake for about 40 minutes, or until completely soft and charred. Transfer to a bowl, cover with a tea towel and leave to cool for about 20 minutes. Remove and discard the skin, stems and seeds.

Heat 2 tbsp of oil in a medium sauté pan over a medium-high heat. Add the onion and cook for about 7 minutes, until softened and browned. Add the garlic, tomato purée and spices and cook for 30 seconds, stirring. Remove from the heat and tip into a food processor with the roasted peppers, panko breadcrumbs, pomegranate molasses, lemon juice, 1 tbsp olive oil, 1 tsp of salt and some black pepper. Blitz for about 30 seconds to get a coarse paste. Add 90g of the walnuts and pulse again briefly, just to break the walnuts down a bit. Transfer to a serving dish and drizzle with 2 tbsp of olive oil. Roughly crush the rest of the walnuts with your hands and sprinkle these over with the parsley.

(Original recipe from Falastin by Sami Tamimi and Tara Wigley, Ebury Press, 2020.)

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We know it’s not broad bean season, but frozen broad beans are right up there with frozen peas as an excellent frozen veg and so we eat them all year round. This is a recipe from Summer Kitchens by Olia Hercules and the perfect side dish for fish (or indeed fishfingers if you’re avoiding the shops!). It’s different from our usual potatoes as we tend to add lots of Irish butter, we didn’t miss it here, though we did spread some on the potato skins – it would be a shame to waste them!

Crushed potatoes with broad beans – serves 4 as a side

  • 350g baking potatoes, skins on
  • 50g streaky bacon
  • 4 scallions, thinly sliced
  • 150g frozen broad beans
  • 50g crème fraîche
  • 1 tbsp chopped dill

Preheat the oven to 220C.

Bake the potatoes for 20 minutes, then turn the heat down to 200C and cook for 40 minutes to 1 an hour, until completely soft inside. You don’t need the skins but this method will give perfectly crispy skins that you can eat with a bit of butter and salt while you finish the dish.

Meanwhile, heat a splash of vegetable oil in a frying pan over a medium-low heat, add the bacon and fry until the fat starts to release. When it starts to crisp, add the scallions and cook for a few minutes to soften.

Cook the broad beans in a pan of salty boiling water for about 5 minutes, then drain.

Scoop the warm potato out of the skins and put into a saucepan over a very low heat. Add the beans and crush until smoothish, but still with a bit of texture. Stir in the crème fraîche and dill, then season generously with salt and black pepper.

Spoon the bacon and its fat over the dish and serve.

(Original recipe from Summer Kitchens by Olia Hercules, Bloomsbury Publishing, 2020.)

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Well this was a revelation! We love kimchi but admit that we’ve only ever bought it in jars and never attempted to make it ourselves; a new year’s resolution in there perhaps. Having no kimchi in the cupboard we decided to give this a go and it’s nothing short of delicious. It’s ideally made with the small Persian cucumbers which we couldn’t find in our local shops over Christmas but a regular cucumber works fine too, just scoop out most of the seeds with a teaspoon first.

Almost-instant cucumber kimchi – serves 4-6 as a side

  • 3 Persian cucumbers or 1 regular cucumber (see note above)
  • 1 tsp fine sea salt
  • 1 garlic clove, crushed
  • 2 tsp gochugaru red pepper powder
  • 2 tsp unrefined sugar or coconut palm sugar
  • 2 ½ tsp rice wine vinegar
  • 2 tsp roasted sesame seed oil
  • 2 tsp toasted sesame seeds

Wash the cucumbers and pat dry. Halve them lengthways and slice very finely. Put the slices into a bowl with the salt, toss to combine, then leave aside for 30 minutes.

Combine the rest of the ingredients, apart from the sesame seeds, in a bowl. Drain the cucumber of any liquid, then add to the bowl with the other ingredients and stir well. Cover and put in the fridge for at least half an hour or until chilled.

Serve sprinkled with the sesame seeds. If you can resist eating it all this will keep in the fridge in a sealed container for up to a week.

(Original recipe from Our Korean Kitchen by Jordan Bourke and Rejina Pyo, Weidenfeld & Nicolson, 2015.)

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We don’t need to convincing to eat turnip but it is even more delicious with crispy bacon, onions and heaps of black pepper.

Turnip with bacon & onions – serves 4 to 6

  • 900g turnip, peeled and cut into chunks
  • 1 tbsp rapeseed oil
  • 1 small onion, finely chopped
  • 50g smoked bacon, diced
  • 50g butter

Steam the turnip for about 10 minutes or until tender. 

Meanwhile, heat the oil in a frying pan over a medium heat and gently sauté the onion and bacon until the bacon is crispy and onion starting to colour. 

Roughly mash the turnip with the butter, then season with salt and lots of black pepper. 

To serve, put the turnip into a warm dish and sprinkle with the bacon and onions. 

(Original recipe from Nevan Maguire’s Complete Family Cookbook)

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We made a vat of this last night, which is fine because it is really nice. Still, we’re looking forward to sharing dishes with other people again. Our preferred pumpkin is a Crown Prince but you can use butternut squash if that is what’s available. We served this with a cabbage dish and some roast potatoes but it would be super with sausages or chicken or any roast really.

Pumpkin, mustard & Gruyère gratin – serves 4 to 6

  • a small knob of butter
  • 1 tbsp olive oil
  • 2 onions, halved and thinly sliced
  • 2 cloves of garlic, peeled and squashed
  • 8 sage leaves
  • 300ml pot double cream
  • 200ml milk
  • 2 tbsp wholegrain mustard
  • pumpkin, about 1kg prepared weight
  • 100g Gruyère, grated

Heat the butter and oil in a large frying pan. Add the onions and cook gently for 10-15 minutes or until soft and golden.

Meanwhile, put the garlic and half the sage into a saucepan, add the cream and milk and heat gently for 5 minutes but don’t let it boil. Remove from the heat and leave to infuse for 10 minutes, then throw away the sage and garlic, stir in the mustard and add plenty of seasoning.

Heat the oven to 180C/160C fan/gas 4.

Layer the pumpkin slices, onions, most of the cheese and the cream in a very large baking dish or roasting tray, finishing with a layer of cream and some cheese scattered on top. Cover with foil and bake for 45 minutes.

Uncover and increase the heat to 200C/180C fan/gas 6. Cook for another 20-30 minutes or until golden brown and completely tender. Leave to cool for 10 minutes before serving.

(Original recipe from BBC Good Food)

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This is a lovely side dish and it was hard not to eat all the roasted Romanesco before it got to the plate. Then you add garlicky tahini sauce and pomegranate seeds … delicious!

We just love the fractal patterened shape of these too. We’ve recently discovered that pomegranate seeds freeze well. Dry them well and spread them over a tray lined with paper, transfer to a bag or tub when frozen.

Roast Romanesco Cauliflower with Tahini and Pomegranates – serves 4

  • 2 heads of Romanesco cauliflower, cut into florets
  • 4 tbsp light olive oil
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 2 tbsp pomegranate seeds

FOR THE SAUCE:

  • 75g tahini
  • 4 tbsp lemon juice
  • 1 clove of garlic, crushed

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

Spread the florets out over a large baking tray. Drizzle with the olive oil and sprinkle with the cumin and allspice. Season with plenty of salt and pepper then toss well to coat.

Roast for 20-30 minutes in the hot oven until tender but firm, give them a toss half way through, then remove from the oven and leave to cool slightly.

To make the tahini sauce mix the tahini, lemon juice and garlic with 100ml of water in a bowl, until smooth and runny.

Put the tahini onto a serving platter, drizzle with the sauce and sprinkle over the pomegranate seeds.

(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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A nice salad using raw beetroot. It tastes really fresh and good for you. 

Beetroot with walnuts and cumin – serves 4

  • 75g walnuts
  • 1 tsp cumin seeds
  • about 400g beetroot
  • a handful of parsley, chopped
  • juice of 1 small orange
  • a squeeze of lemon juice
  • 2 tbsp rapeseed oil

Heat a dry frying pan over a medium heat and gently toast the walnuts for a few minutes, until toasted and starting to colour. Remove from the pan and add the cumin seeds. Toast these for 1-2 minutes, until fragrant, then tip onto a plate. 

Peel the beetroot and grate it coarsely into a bowl. Add the parsley, orange juice and a squeeze of lemon juice, 1 tbsp rapeseed oil and salt and pepper. Mix and season again to taste. Leave for 20 minutes or so to marinate and soften. 

Spread the beetroot over a serving dish. Bash the toasted walnuts roughly and scatter over the beetroot. Bash the toasted cumin seeds too, then scatter over the salad. 

Finish with another drizzle of oil. 

(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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