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Archive for the ‘Vegetarian’ Category

A Big Veggie Curry

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , on 16 November 2021| 1 Comment »

Some nights we just feel like loads of veg, and this was one of them! Serve with rice and naan. Keep the dice relatively small so they don’t take too long to cook. This is also gluten-free and vegan if that matters to you.

Wine Suggestion: Good with Cline’s Old Vine Zinfandel from Lodi in California. The juicy bramble fruits and warm spices make this a gentle hug of a combination. We love how Cline Family Cellars manage to get such great balance and texture in what could easily be just a fruit bomb: bravo!

A big veggie curry – serves 8

  • 1 large potato, diced
  • 1 small butternut squash, peeled and diced
  • 1 aubergine, diced
  • 6 tbsp curry paste, we used Patak’s Madras
  • 3 tbsp vegetable oil
  • 2 onions, sliced
  • 700g jar tomato passata
  • 400g tin coconut milk
  • 2 red peppers, sliced
  • 2 courgettes, cut into small cubes
  • coriander, to serve

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

Put the potato, squash and aubergine into a large roasting tin and toss with 2 tbsp of vegetable oil and 2 tbsp of the curry paste. Season, toss it all together and roast for 30 minutes.

Meanwhile, make the sauce. Heat 1 tbsp of vegetable oil over a medium heat in a large casserole or saucepan. Add the onions and fry until golden, you can add a splash of water if they start to stick. Stir in the remaining 4 tbsp of curry paste and cook for a few minutes, then add the passata, coconut milk and 100ml water. Simmer for 5 minutes.

When the roasted vegetables are tender, tip them into the sauce. Add the courgettes and peppers and simmer for 10-15 minutes or until tender. Scatter with coriander and serve.

(Original recipe from BBC Good Food.)

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Roasted Butternut Squash

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , on 27 October 2021| Leave a Comment »

We’re often cooking for two which means we often halves of things to use up, like half a butternut squash. This is our favourite way to cook it.

Roasted butternut squash – serves 4 as a side (easily halved!)

  • 1 large butternut squash (about 1kg), peeled, deseeded and cut into rough 3cm chunks
  • 10 small sprigs of thyme
  • 50ml olive oil

Preheat the oven to 200C/400F/Gas 6.

Spread the squash out on a large baking tray, then add the thyme, drizzle with olive oil and season with salt and pepper. Give it a toss with your hands.

Roast in the oven for 30-40 minutes or until tender and starting to caramelise.

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Fennel with Peas & Halloumi

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 20 October 2021| Leave a Comment »

Sometimes the simplest of recipes turn out the best. This one is absolutely delicous and depends on the ingredients being good as there is nowhere to hide.

Wine Suggestion: Find an easy mediterrranean dry white with a touch of sappy, minerality and you’ll have a good match. We had no Greek white’s to hand but had the La Piuma Pecorino from the Abruzzo so we enjoyed the light melon, pear and citrus flavours and light herbal, camomile and green almond touch on the fiinish.

Fennel with Peas & Halloumi – serves 2

  • 300g fennel, trimmed and thinly sliced
  • 3 tbsp olive oil
  • 250g halloumi, sliced

FOR THE DRESSING:

  • 250g frozen peas, defrosted in a colander under cold running water and drained
  • 30g basil leaves
  • 20g mint leaves
  • 150ml olive oil

Warm the 3 tbsp of oil in a very big frying pan. Place the fennel in the pan in a single layer and season lightly. Cook until the fennel is browned on one side, then turn and continue to cook until soft.

Place the halloumi in the pan, tucking it in wherever you can so it browns on the pan. Allow to turn golden on both sides.

To make the dressing tip the peas, basil, mint and olive oil into a food processor and whizz until almost smooth, the texture should be slightly smooth. Spoon over the fennel and cheese and serve.

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

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Mushrooms with Garlic & Sherry Vinegar

Posted in Food, Gluten-free, Spanish, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 17 October 2021| Leave a Comment »

Try these to wet your appetite with a glass of sherry and some crusty bread.

Wine Suggestion: It only makes sense to drink a sherry with this dish with our suggestion being for either a good Fino or Amontillado. Fortunately our friends brought over Tio Pepe’s Fino En Rama. A savoury, minerally wine with grilled almond and iodine characters alongside some delightful lemon and apple fruitiness plus a good dollop of yeasty flor overtones.

Mushrooms with garlic & sherry vinegar – serves 4

  • 2 tbsp olive oil
  • 4 cloves of garlic, finely sliced
  • 500g mushrooms, halve or quarter big ones
  • 2 tbsp sherry vinegar
  • a pinch of hot paprika
  • a small bunch of flatleaf parsley, chopped

Heat the oil in a large frying pan. Add the garlic and fry for 1 minutes, stirring, then add the mushrooms and cook over a high heat until just browned. If they give out liquid, keep cooking until it’s all gone.

Season well with salt and pepper, then add the sherry vinegar. Allow to sizzle until almost evaporated.

Serve the mushrooms with a drizzle of olive oil, a sprinkle of hot paprika and the chopped parsley.

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

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Membrillo and Stilton Quiche

Posted in Cheese, Food, Vegetarian, tagged , , , , , , , , , , , on 16 October 2021| Leave a Comment »

We have lovely friends who always bring a cheese course when they come to ours for dinner, and inadvertently we have ended up with a backlog of membrillo / quince paste. This is not a big problem as it keeps for ages, however it also gave us an opportunity to make this seasonal quiche from Plenty More by Yotam Ottolenghi.

Wine Suggestion: This demands a big, well-balanced, but oaky Chardonnay. Splurge if you can on good Jura, or a Meursault; or like us tonight an old friend, the Rustenberg Stellenbosch Chardonnay. Full-bodied to cope with the richness, and texture and fresh acidity to also cut through this and provide a counterpoint.

Membrillo and stilton quiche – serves 6

  • 1 medium butternut squash, about 700g, peeled and cut into 2cm cubes
  • 1 ½ tbsp olive oil
  • 250g top quality shortcrust pastry
  • plain flour, for dusting
  • 200g Stilton, for dusting
  • 75g mebrillo (quince paste), cut into 1 cm dice
  • 3 eggs
  • 150ml double cream
  • 150ml crème fraîche

Preheat the oven to 220C/200C fan/Gas 7.

Toss the cubes of squash with the oil and ¼ tsp of salt and some black pepper, then spread over a baking tray. Bake for about 30 minutes, turning once, until golden-brown. Leave to cool.

Reduce the oven temperature to 190C/170C fan/Gas 5.

Roll the pastry out on a floured work service until roughly 3cm thick and big enough to line a 24cm quiche tin with some pastry hanging over the edge. Line the tin with the pastry and prick the base with a for, then put into the fridge for 20 minutes.

Line the pastry case with baking parchment, then fill with baking beans and cook in the oven for 30 minutes. Remove the beans and paper and cook for another 10 minutes or until the pastry is golden-brown. Remove from the oven and leave to cool.

Spread the squash over the base of the pastry case, dot the Stilton between and sprinkle over the membrillo.

Put the eggs, cream and crème fraîche in a bowl with ¼ tsp of salt and some black pepper. Whisk together, then pour over the squash and cheese, leaving some of the filling exposed. Put into the oven for 40 minutes or until set, then remove from the oven and rest before removing from the tin and breaking off the over-hanging pastry. Serve warm.

(Original recipe from Plenty More by Yotam Ottolenghi, Ebury Press, 2014.)

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Black Lime Tofu with Spinach and Pink Pickled Onions

Posted in Food, Vegan, Vegetarian, tagged , , , , , , , , , , , on 15 October 2021| Leave a Comment »

We are working are way through every recipe we can find that uses black limes, having finally found some without having to resort to mail order. It is all such a hassle now that we’re not all Europeans as some of our sources are in the UK. The sauce is truly delicious and you will need flatbreads for mopping it all up. Some rice would be good too but not essential.

Wine Suggestion: Black limes have such an introverted and complex character you can’t just match it with anything, but do look for wines that have either lime flavours or a savoury, umami texture. Combine this with the pickle and we had a conundrum. We solved it with Pajzos’ Hárslevelu dry Tokaji whose lime-leaf, savoury character plus a little residual sugar (despite the dry finish) came to the rescue.

Black lime tofu with spinach and pink pickled onions – serves 4

  • 1 tbsp apple cider vinegar
  • 2 tsp caster sugar
  • 1 small red onion, very thinly sliced into rounds
  • 600ml sunflower oil, for deep-frying
  • 2 blocks of extra-firm tofu (560g), patted dry and cut into 2cm cubes
  • 2 tbsp cornflour
  • 2 onions, roughly chopped
  • 6 cloves of garlic, roughly chopped
  • 60ml olive oil
  • 2 tsp cumin seeds, roughly crushed in a pestle and mortar
  • 2-3 dried black limes, grind to a powder using a spice grinder you need about 2 tbsp (if you don’t have a spice grinder you can whizz in a food processor, then sieve)
  • 2 tbsp tomato purée
  • 20g flatleaf parsley, roughly chopped
  • 250g baby spinach

Make the pink pickled onions first by mixing the vinegar, 1 tsp of sugar, the red onion and ⅛ tsp of salt in a small bowl. Set aside while you make everything else.

Heat the sunflower oil in a sauté pan or wok. Toss the tofu in a bowl with the cornflour until coated. When the oil is hot, fry the tofu in two batches until crispy and lightly browned, about 6 minutes, then transfer to a paper-lined plate.

Meanwhile, make the sauce. Put the onions and garlic in a food processor and pulse until finely minced but not puréed. Heat the oil in a large sauté pan over a medium-high heat. Add the onion mixture and cook for about 10 minutes, until softened and lightly browned. Add the cumin, black limes and tomato purée and cook for another minute. Add 400ml water, 1tsp of sugar, 1 1/4 tsp of salt and lots of black pepper. Bring to a simmer and cook for 6 minutes, until rich and thick. Add the crispy tofu, parsley and more black pepper and stir. Gradually stir in the spinach until just wilted.

Serve in a shallow dish with the pink pickled onions spooned over.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)

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Coleslaw

Posted in Food, Gluten-free, Side dish, Uncategorized, Vegetarian, tagged , , , , , , , , , on 12 October 2021| Leave a Comment »

Coleslaw is a bit divisive, people tend to love it or hate it, and not helped by that gloopy stuff you buy in plastic tubs. This version is much superior!

Coleslaw – serves 4 or more

  • 50g crème fraîche or sour cream
  • 50g mayonnaise
  • 1 tbsp Dijon mustard
  • ¼ small white cabbage, finely shredded
  • 1-2 carrots, peeled and coarsely grated
  • ½ white onion, very finely sliced
  • juice of ½ a lemon, or 1 tbsp cider or white wine vinegar

Mix the crème fraîche or sour cream with the mayonnaise and mustard, and season to taste.

Put everything else into a large bowl, then add the mayonnaise mixture and mix to combine. Keep in the fridge until ready to serve.

(Original recipe from Camper Van Cooking by Claire Thompson & Matt Williamson, Quadrille: Hardie Grant Publishing, 2021.)

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Corn Ribs with Black Lime and Pumpkin Seed Butter

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , on 8 October 2021| Leave a Comment »

Truly original and truly delicious. Try them while we’ve got fresh corn cobs in the shops. Black limes are trendy at the moment but if you can’t find them you can use grated lime zest instead.

Corn ribs with black lime and pumpkin seed butter – serves 4 as a starter

  • 3 corn cobs, husks removed
  • 1.3 litres sunflower oil, for deep-frying
  • 1½ tsp runny honey

FOR THE BUTTER

  • 25g pumpkin seeds
  • 60g unsalted butter, softened
  • 1-2 dried black limes, roughly broken, then whizzed to a powder using spice grainder to get 2¼ tsp (if you don’t have black limes you can substitute grated lime zest)

Preheat the oven to 160C fan.

Spread the pumpkin seeds over a small baking tray and toast in the oven until golden-brown and starting to split, about 10 minutes. Coarsely blitz in a spice grinder (or finely chop) and allow to cool for 10 minutes.

Mix the butter with 2 tsp of the ground black lime, the chopped pumpkin seeds and 1 tsp flaked sea salt to combine. You can make this ahead but remove from the fridge half an hour before you need it.

Cut the corn cobs in half widthways, then cut each half lengthways into quarters.

Heat the oil in a medium, high-sided saucepan on a medium heat. When very hot (about 180C if you have a probe), test by lowering in the end of a piece of corn; it should sizzle but not turn brown immediatley.

Fry the corn in batches for 6-7 minutes, turning a few times until they have curled and turned golden brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the cooked corn to a bowl and toss with the honey and 1½ tsp of sea salt flakes.

Serve the corn on a platter with the butter on the side and sprinkle with the rest of the ground lime.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)

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Grilled Figs with Shaoxing Dressing

Posted in Food, Vegetarian, tagged , , , , , , , , on 6 October 2021| 2 Comments »

An excellent recipe for figs from Ottolenghi Flavour with the hot dressing perfectly complementing the cool ricotta. You can have the figs and the dressing made well in advance, making this dish simple to plate up.

Wine Suggestion: a complex and challenging dish to match with wine but if you can find a good, dry-ish Marsala, aged Tawny Port, or an Oloroso sherry with a hint a sweetness you’ll find the oxidative characteristics, hints of sweetness and tertiary, developed aromas and flavours really work a treat.

Grilled figs with Shaoxing dressing – serves 4 as a starter

  • 8 ripe purple figs, halved
  • 1 tbsp soy sauce
  • 2 ½ maple syrup
  • 2 tbsp Shaoxing rice wine (or you can use pale dry sherry)
  • 2 ½ tsp Chinkiang vinegar (or half this quantity of balsamic)
  • 60ml olive oil
  • 2 red chillies, finely sliced into rounds
  • 1 lemon, finely shave the skin to get 5 strips (a vegetable peeler works well)
  • 60g rocket
  • 140g ricotta

Preheat the grill to its highest setting.

Toss the figs in a bowl with the soy sauce and 1 ½ tbsp of maple syrup, then set them cut side up on a parchment lined baking tray. Don’t leave any paper hanging over the edges as it could burn.

Roast the figs close to the grill until soft and caramelised but still holding their shape. It’s fine if they blacken a bit in places. Return the figs and any juices to the same bowl, then add the Shaoxing rice wine, Chinkiang vinegar and another tbsp of maple syrup. Toss together very gently and set aside for at least 1 hour (or overnight).

Meanwhile, heat the oil in a small saucepan over a medium heat, then fry the chillies for 3 minutes. Add the lemon strips and fry for 30 seconds more then immediately pour into a heatproof bowl and set aside to infuse for at least 30 minutes (or overnight).

Arrange the rocket on a platter and top with the figs and dressing. Dot with ricotta and finish with the oil, chillies and lemon.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi & Ixta Belfrage, Ebury Press, 2020.)

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Gnocchi with Peas, Pesto & Spinach

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , on 5 October 2021| Leave a Comment »

We regular base our dinner on packets of fresh gnocchi. They’re perfect for when you haven’t much time.

Gnocchi with peas, pesto and spinach – serves 2

  • 50g baby spinach
  • 100g frozen peas, defrosted
  • 4 tbsp fresh pesto
  • 3 tbsp crème fraîche
  • 300g pack gnocchi (you can use a plain variety or one with spinach)

Put the defrosted peas, the spinach and a splash of water into a large frying pan. Season, then heat, stirring, until the spinach has wilted.

Add the pesto and crème fraîche, and gently heat through.

Meanwhile, cook the gnocchi in lots of boiling salty water. As they rise to the surface, scoop them out with a slotted spoon and add to the spinach pan.

Toss it all together, then serve.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2018.)

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Green Spaghetti Sauce

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , , on 27 September 2021| Leave a Comment »

Yummy sauce for using up leftover pesto and perfect for mid-week.

Green Spaghetti Sauce – serrves 4

  • 400g spaghetti
  • 100g baby spinach
  • 140g frozen peas
  • a small bunch of basil, leaves picked
  • 3 tbsp green pesto
  • 150ml single cream
  • 50g Parmesan, grated, plus extra to serve

Cook the spaghetti in lots of salty water for the time stated on the packet.

Meanwhile, put the spinach and peas in a bowl and pour over boiling water to cover. Leave for 3 minutes, or until the peas are tender, then drain well.

Tip the peas and spinach into a food processor, then add the basil, pesto, cream and Parmesan. Whizz to make a smooth sauce.

Drain the pasta, but reserve a mugful of the cooking water, then return to the pan. Pour over the green sauce and place over a low heat to cook for a few minutes, you want the sauce to cling to the spaghetti. Add a little pasta water if it looks dry, season to taste and serve with extra Parmesan.

(Original recipe from BBC Good Food)

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Aubergine and Black Bean Tacos with Feta & Quick Pickled Onions

Posted in Food, Vegetarian, tagged , , , , , , , , , on 23 September 2021| 2 Comments »

Give these a go for a super tasty mid-week and meat-free meal. The aubergines and beans really fill you up and the extras are non-negotiable as they all come together to make these tacos taste great. If you have too many pickled onions they will keep in the fridge for a few days and are great on the side of all sorts of things or in toasted sandwiches.

Wine Suggestion: The pickles need to be matched with a touch of residual sugar in the wine, or else the vinegar gets accentuated. The aubergine and black beans also need a touch of rich, earthiness but not too much weight. We found our match in Finca Bacara’s Crazy Grapes, a Monastrell from Jumilla in Spain. Superbly balanced juicy fruits, all brambles, black plums and berries, with a hint of earthy tannins and so easy to drink.

Aubergine and Black Bean Tacos with Feta & Pickled Red Onions

FOR THE QUICK PICKLED ONIONS:

  • 1 large red onion, halved and very thinly sliced
  • 1 tbsp caster sugar
  • 1 tbsp rice vinegar

FOR THE AUBERGINE & BLACK BEAN FILLING:

  • 2 aubergines
  • 2 tbsp olive oil
  • 1 bay leaf
  • ½ tsp cumin seeds
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g fresh tomatoes, chopped
  • a pinch of dried oregano
  • ½ tsp chilli powder
  • a pinch of chilli flakes
  • 2 tsp red wine vinegar
  • 2 x 400g tins black beans, 1 drained and rinsed
  • ½ lime, juiced, plus extra wedges to serve

TO SERVE:

  • 8 small tortillas, warmed
  • a handful of coriander leaves
  • 50g feta cheese, crumbled
  • ½ an iceberg lettuce, shredded

Start by making the pickled onions. Combine all of the ingredients with a generous sprinkle of sea salt flakes in a plastic container with a lid. Close the lid and shake hard for a couple of minutes or until the onions soften.

Next, you need to burn your aubergines. Prick them all over with a fork, then either place them directly over a gas flame, on the barbecue, or under a hot grill. Turn them until they are blackened and burnt all over and starting to collapse, then aside on a plate to cool.

When the aubergines are cool enough to handle, scoop out the flesh with a spoon and discard the blackened skins.

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

For the aubergine and black bean filling, you need to heat the oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start sizzling, you can add the onions and garlic. Fry for about 5 minutes or until soft but not coloured, then stir in the tomato purée and cook for a few minutes. Add the chopped tomatoes and dried oregano and cook for another few minutes or until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar and stir for a minutes, then tip in the drained and undrained beans. Squeeze in the juice of half a lime and cook for about 5 minutes until reduced, then transfer to the oven for 15-20 minutes until rich and thick.

Fill the warm tortillas with shredded lettuce and the aubergine and black bean filling. Top with feta, coriander, pickled onions and a squeeze of lime.

(Original recipe from BBC Good Food)

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Tomato Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 21 September 2021| Leave a Comment »

We know you don’t need to be told how to make a tomato salad, but this one was particularly nice so we thought we would share.

Tomato salad – serves 4 as a side

  • 700g mixed tomatoes, slice large ones into thick slices and halve tiny ones
  • a generous handful of basil leaves
  • a small handful of parsley leaves
  • 1 heaped tbsp chopped oregano
  • a handful of watercress
  • ½ a red onion, thinly sliced
  • balsamic vinegar
  • good olive oil
  • a ball of top quality buffalo mozzarella

Put the tomatoes into a large bowl with the herbs, watercress and onion. Drizzle over some olive oil and balsamic vinegar, then season with salt and pepper. Toss well together, then transfer to a platter.

Top with torn mozzarella and drizzle with a little more oil.

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Courgette, Butter & Basil Gnocchi

Posted in Food, Vegetarian, tagged , , , , , , , , , on 20 September 2021| Leave a Comment »

This is the kind of weeknight dish we love, quick and esay but no compromise on flavour.

Wine Suggestion: Try a fun Italian white like a Pecorino or Falanghina, you won’t go far wrong.

Courgette, butter & basil gnocchi – serves 2

  • 1 tbsp olive oil
  • 1 courgette, trimmed and cubed (we used 2 small courgettes, a green and a yellow)
  • 250g pack of gnocchi from the fridge
  • 1 clove of garlic, crushed
  • 2 tbsp capers, drained
  • a pinch of dried chilli flakes
  • ½ lemon, juiced
  • 2 tbsp salted butter
  • a small bunch of basil, leaves torn, plus a few extra to serve
  • pecorino, finely grated, to serve

Heat the oil in a large frying pan over a medium-hight heat, then cook the courgettes until golden and soft.

Meanwhile, bring a large pan of salty water to the boil, add the gnnocchi and cook until it floats to the top. Remove the cooked gnocchi with a slotted spoon as they rise to the surface. Keep a cupful of the cooking water.

While the gnocchi is cooking, add the garlic, capers and chilli flakes to the courgettes and cook for a minute. Add the lemon juice and stir to scrape any bits off the bottom of the pan. Add the butter and sizzle for 30 seconds or until it smells nutty. Add the gnocchi and a splash of the reserved cooking liquid to make a glossy sauce that coats the gnocchi.

Stir in most of the basil, then serve in warm bowls, sprinkled with the pecorino and extra basil leaves.

(Original recipe by Anna Glover in Olive Magazine, August 2021.)

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Pasta and Romanesco

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , , , , , , on 12 September 2021| Leave a Comment »

Romanesco cauliflower is a vegetable that we can’t resist picking up when we see it. It’s flavour really shines in this simple pasta recipe. It is very important to cook the romanesco until completely soft (you will be crushing it later with your wooden spoon), there is no place for al dente in this recipe!

Wine Suggestion: This is best served with a joyful white, and while we initially thought about an Italian Pecorino from the Marches instead went for Domaine Ventenac’s Colombard Vermentino, which is quite simply summer in a glass.

Pasta and Romanesco – serves 4

  • 1 large head of romanesco cauliflower, discard the stalk and break into small florets
  • 6 tbsp olive oil
  • 1 clove of garlic, crushed with the flat side of a knife and left whole
  • 1 red chilli or 1 dried red chilli, chopped, or a pinch of chilli flakes
  • 400g penne pasta (or similar)
  • 30g grated pecorino, plus extra to serve

Cook the romanesco in a very large pan of boiling salty water for 6-8 minutes or until completely soft. Scoop the florets out with a slotted spoon into a colandar.

Meanwhile, warm the olive oil in a large frying pan. Add the garlic and chilli and cook gently until golden, take care not to let it go brown or it will be bitter. Discard the garlic clove.

Cook the pasta in the water used to cook the romanesco.

While the pasta cooks, tip the romanesco into the olive oil and toss to coat in the oil. Season with salt, then crush the florets gently with a wooden spoon so they break up. Scoop the pasta out of the cooking water with a slotted spoon straight into the frying pan. Add the pecorino and stir to mix everything together.

Serve with extra pecorino.

(Original recipe from Five Quarters by Rachel Roddy, Saltyard Books, 2015.)

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Aubergine Parmigiana Lasagne

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , , , on 10 September 2021| Leave a Comment »

This is like a cross between a lasagne and a parmigiana. If you have a gas barbecue it makes a very easy job of griddling the aubergines in big batches which attracted us to this dish in the first place as the barbecue was on a good run. Nice with some crusty bread.

Wine Suggestion: Light, crunchy red wines just seem to fall into place with lasagne, or aubergine and tomato. This was no different. Tonight to good effect, our favourite Loire red, the Chateau du Hureau Saumur Champigny Tuffe.

Aubergine Parmigiana Lasagne – serves 6

  • 3 large aubergines, thinly sliced lengthways
  • 4 tbsp olive oil
  • 250g mozzarella, drained and coarsely grated
  • 50g Parmesan cheese, finely grated
  • a bunch of basil, leaves picked and roughly chopped, plus extra to serve
  • 8 dried egg lasagne sheets

FOR THE TOMATO SAUCE:

  • 2 tbsp olive oil
  • 6 cloves of garlic, finely sliced
  • ¼ tsp golden caster sugar
  • 1 tbsp red wine vinegar
  • 3 x 400g tins chopped tomatoes

Make the sauce by warming the olive oil and garlic in a large pan for a minute or until golden, go gently or the garlic will brown and turn bitter. Add the sugar and red wine vinegar and allow to bubble up for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble gently for 10 minutes, then remove from the heat and set aside.

Meanwhile, heat a gas barbecue or a griddle pan to a medium-high heat. Brush the aubergine slices with oil on both sides and season with a little salt. Griddle or barbecue in batches until softened and slightly charred. Don’t let the heat get too high or they will char before they are softened.

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

Lay a third of the aubergine slices over the base of a large baking dish, then spoon over a third of the sauce. Scatter with a small handful of both cheeses (but not too much as you want most of it for the top) and half the basil, then top with 4 lasagne sheets. Repeat once more, then finish with a layer of aubergines topped with the rest of the sauce and scattered with the remaining cheese.

Place the dish in the hot oven and bake for 30 minutes. Leave to cool for at least 10 minutes then serve with the rest of the basil sprinkled over.

(Original recipe from BBC Good Food)

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Courgette and Broad Bean Risotto with Pesto

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , on 6 September 2021| Leave a Comment »

We couldn’t find cougettes to plant this year so we haven’t been cooking them nearly as often. Definitely one of the vegetables we miss the most in the colder months. You can of course buy a good-quality fresh pesto if you don’t feel like making it, though there is something very satisfying about pounding your own.

Wine Suggestion: We looked for a wine with a herbal streak and remembered the Ch Vignelaure La Source white from Provence. Made mostly of Vermentino with a dash of Semillon for body and Sauvignon Blanc for a crisp grassiness, this has both the body to work with the food and freshness to remind us of summer. Grapefruit and peach flavours, hints of white blossoms and a southern French, sassy finish.

Courgette & broad bean risotto with pesto – serves 4

  • 3 tbsp olive oil
  • 1 tsp butter
  • 350g courgettes, cut into small dice
  • a pinch of chilli flakes
  • a pinch of grated nutmeg
  • 2 scallions, finely sliced
  • zest of ½ a lemon
  • 150g risotto rice
  • 75ml dry white wine
  • 750g warm vegetable stock or chicken stock
  • 80g broad beans, podded and blanched for a minute, then skins removed
  • 20g Parmesan, grated, plus extra to serve

FOR THE PESTO:

  • 1 clove of garlic
  • 1 tbsp toasted pine nuts
  • a large handful of basil leaves, plus extra to garnish
  • a handful of mint leaves
  • 1 tbsp olive oil
  • 1 tbsp grated Parmesan

If you are making the pesto, do that first. Crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the toasted pine nuts and pound to a coarse paste, then tear in the basil and mint, pound again to break them down. Stir in the oil and cheese and season to taste.

To make the risotto, warm the butter and oil in a large frying pan over a medium heat. Add the courgettes, chilli flakes and nutmeg and season. Fry for about 5 minutes or until the courgettes have softened and turned golden. Add the scallions and lemon zest and cook for a couple of minutes. Add the rice and stir for a couple of minutes until translucent and coated in fat.

Add the wine and cook until almost evaporated, then add the stock a ladleful at a time, stirring until absorbed. Keep adding stock for 20-30 minutes, stirring all the time, until the rice is tender.

Stir in the broad beans and warm through for a couple of minutes. Remove from the heat and stir in the Parmesan. Allow to sit for 5 minutes, then swirl in about half of the pesto (keep the rest for something else).

Serve in warm bowls with basil leaves and extra cheese sprinkled on top.

(Original recipe from BBC Good Food)

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Cucumber, Za’atar and Lemon Salad

Posted in Food, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , on 7 August 2021| 2 Comments »

We’ve been serving this salad from Ottolenghi Flavour with just about everything this summer. We were surprised at the amount of lemon but it works perfectly and produces a really zingy and fresh salad.

Cucumber, za’atar and lemon salad – serves 4

  • 3 lemons
  • 4½ tbsp olive oil
  • 1¼ tsp dried mint
  • 1½ tsp za’atar
  • 1 banana shallot, halved lengthways and finely sliced
  • 1½ green chillies, finely sliced into strips
  • 1 large cucumber, halved lengthways, seeds scooped out, and cut at an angle into ½ cm thisk slices
  • 60g lamb’s lettuce
  • 10g dill, roughly chopped
  • 10g basil leaves
  • 5g mint leaves
  • salt

Squeeze 1-2 lemons to get 2½ tbsp of juice and put into a large salad bowl.

Cut 7 thin slices from another lemon. Discard the pips and pile the slices on top of each other. Remove and throw away half of the rind, then finely chop the slices inlcuding any remaining rind. Add this to the bowl along with the oil, dried mint, za’atar, shallots, green chillies, cucumber, and 1 tsp of salt.

Mix it all together really well, then add the lamb’s lettuce and all of the herbs, toss gently and serve.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)

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Courgette and Mint Soup

Posted in Food, Soup, Vegetarian, tagged , , , , , , , , , , on 7 July 2021| Leave a Comment »

We like to have soup for lunch but tend to get out of the habit in the summer months. This one is suitably summery and really captures the flavour of courgette.

Courgette and mint soup – serves 4

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic, sliced
  • 6 courgettes, halved lengthways and thinly sliced
  • 750ml veg stock
  • 150ml crème fraîche, plus a bit extra to serve
  • a small bunch of mint leaeves, chopped

Heat the oil in a large saucepan, then cook the onions withs ome salt for about 10 minutes or until soft but not browned. Add the garlic and cook gently for a few minutes, then add the courgettes and cook gently for 20 minutes.

Add the vegetable stock and bring to the boil for a few minutes. Whizz the soup until smooth, then stir in the crème fraîche and mint, then whizz again. Season.

Serve in warm bowls with some extra crème fraîche and mint leaves to garnish.

(Original recipe by Adam Bush in Olive Magazine, June 2020.)

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Smoky Aubergine Chilli

Posted in Food, Healthy, Vegetarian, tagged , , , , , , on 6 July 2021| Leave a Comment »

A summer day of torrential rain showers, so we retreat inside and cook this comfort food instead. We love barbecues but a nice change for today.

Don’t be afraid to get a good char on the aubergines when frying them, it really helps to flavour the chilli. We like to serve this with all of usual chilli sides – rice, coriander, avocado, sour cream, tortilla chips and grated cheddar cheese.

Wine Suggestion: A wet weather red wine with this … The Bee Side Grenache by Domaine of the Bee in Roussillon. Deeply coloured and full-bodied. This is, significantly, not heavy and has a real panache alongside refined, spicy tannins that suit this wet summer evening and our smoky aubergine chilli.

Smoky Aubergine Chilli – serves 4

  • 3 aubergines, diced (not too big)
  • 4 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 red peppers, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tbsp chipotle paste
  • 2 x 400g tins chopped tomatoes
  • 2 x 400g tins kidney beans, rinsed and drained
  • a small bunch of coriander, leaves roughly chopped
  • 1 lime, cut into wedges
  • sour cream or yoghurt
  • steamed rice

Toss the diced aubergines with 2 tbsp of the oil and plenty of salt in a large bowl.

Heat a non-stick frying pan over a medium-high heat and fry the aubergine in batches for 4-5 minutes, it should be browned and charred. Scoop out onto a plate and set aside.

Add the other 2 tbsp of oil to the pan along with the onion and some salt, cook for about 5 minutes or until softened. Add the garlic and cook for a minute before adding the peppers, spices and chipotle paste. Stir for 2-3 minutes, then add the tomatoes and a full tin of water.

Add the aubergines and beans, season well and simmer gently for 40 minutes until thickened.

Stir in the coriander and serve with lime wedges, yoghurt/sour cream, steamed rice and any of the other suggstions above.

(Original recipe by Adam Bush in Olive Magazine, June 2021.)

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