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Archive for the ‘Side dish’ Category

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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Moro’s Chickpea salad

If you are travelling to Spain on your summer holidays don’t leave without picking up some dried chickpeas. It takes no effort to soak them overnight and they are far superior to the tinned variety (though of course you can use these instead if that’s what you have). Serve this delicious salad all summer with grilled meat or fish.

Chickpea Salad – serves 4

  • 150g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 x 400g tins cooked chickpeas, rinsed
  • 1 garlic clove, crushed to a paste with salt
  • 1 large green chilli, seeded and finely sliced
  • ½ red onion, finely diced
  • a squeeze of lemon
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 medium cucumber, peeled and finely diced
  • 10 cherry tomatoes, halved, seeded and finely diced
  • small bunch each of mint and coriander, roughly chopped

Drain the dried, soaked chickpeas and rinse under cold water, then put into a large saucepan. Fill with 2 litres cold water and bring to the boil. Reduce the heat to a gentle simmer, skimming off any scum that builds up, and cook for 1-2 hours or until soft and tender. Take off the heat, pour off excess liquid until level with the chickpeas, and season well. Set aside.

Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and pepper into a small mixing bowl. Stir well and add the rest of the ingredients – the drained chickpeas, cucumber, tomatoes, mint and coriander. Taste for seasoning and chill before serving.

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

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Turkish carrots with lentils & herbs

We seem to permanently have a half-empty bag of carrots in the bottom of the fridge. This side dish puts them to excellent use and any leftovers are perfect for lunchboxes.

Turkish Carrots & Lentils with Herbs – serves 4-6 as a side dish

  • 4 tbsp olive oil
  • 1 onion, halved and thinly sliced
  • 4 garlic cloves, finely chopped
  • 1½ tsp coriander seeds, crushed
  • ¼-½ tsp dried chilli flakes
  • 100g green or Puy lentils
  • 6 large carrots, sliced
  • 2 tbsp tomato purée
  • 2 tsp caster sugar
  • 275ml vegetable stock/water
  • 2 tbsp chopped mint, parsley or dill
  • good squeeze of lemon juice
  • extra virgin olive oil, to serve

Heat the oil in a saucepan and sauté the onion until soft and pale gold. Add the garlic and spices and cook for 2 minutes. Then add everything else except the herbs, lemon juice and extra-virgin olive oil.

Bring to the boil and cook until the carrots are tender and the liquid has been absorbed – about 30 minutes.

Taste, add the herbs and lemon juice and season with salt and pepper. Add a generous slug of extra-virgin olive oil and serve warm, hot or at room temperature.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Roasted broccoli

Roasted broccoli is a bit different and retains a satisfying crunch. Careful not to over-roast the pine nuts!

Roasted broccoli – serves 4 as a side dish

  • 200g broccoli, cut into florets including the stalk
  • 50ml olive oil
  • 5 cloves of garlic, peeled and chopped
  • 25g pine nuts

Preheat the oven to 240C/Gas 9.

Put the broccoli in a bowl and toss with the garlic and olive oil, then season well with salt and black pepper.

Tip into a roasting tin and put into the oven. After 10 minutes sprinkle over the pine nuts and cook for another 5 minutes or until the broccoli is starting to soften and the pine nuts are golden.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)

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