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Lamb Steaks, preserved lemon, coriander & garlic with a Coriander, lime & garlic rice

Really nice flavours in this simple lamb dish and absolutely delicious rice. We’ve been experimenting with Sabrina Ghayour’s book, Feasts, and it has yet to disappoint. The coriander, lime and garlic rice is one of our favourite recipes from the book and could sit alongside so many dishes. This time we served our leftover rice with some roasted white fish.

Wine Suggestion: We find Tempranillo very often goes best with dishes containing preserved lemons and this is no different. With the lamb and coriander in the mix our choice is an aged (8 years old), elegant style of Rioja, the Finca Valpiedra Reserva which was supple and comlex but without any heaviness. If you prefer Ribera del Duero then the higher altitude Pesquera Reserva would be spectacular.

White wines quite often clash with the concentrated citrus notes, so if you feel like white our suggestion would be Semillon which both emphasises this character and compliments it.

Pan-fried Lamb Steaks, Preserved Lemon, Coriander & Garlic – serves 4-6

  • 6-8 thin cut lamb leg steaks

FOR THE MARINADE:

  • 4 fat garlic cloves, bashed and thinly sliced
  • 30g of fresh coriander, finely chopped
  • 6 preserved lemons, deseeded and finely chopped
  • 1 tbsp coarse black pepper
  • 4-5 tbsp olive oil

Put the garlic, coriander, preserved lemons and black pepper into a small bowl and season with a little salt. Add the oil and stir to mix.

Put the lamb steaks into a large food bag and pour in the marinade. Seal the bag and rub the marinade all over the lamb with your hands. Marinate at room temperature for at least 20 minutes (or for up to a few hours in the fridge).

Heat a large frying pan over a medium-heat. When hot, add the lamb and fry for a few minutes on each side or until they have taken on a good colour. Leave to rest for a few minutes before serving with the rice.

Coriander, Lime & Garlic Rice – serves 4 to 6

  • 50g of fresh coriander, roughly chopped
  • 6 fat garlic cloves, crushed
  • 6 large lime leaves, cut into strips
  • finely grated zest and juice of 1 lime
  • 750ml cold water
  • 2 heaped tsp coriander seeds
  • 2 heaped tsp mustard seeds
  • olive oil
  • 500g basmati rice
  • 75g unsalted butter

Blitz the fresh coriander, garlic, lime leaves and lime zest and juice together in a blender with 250ml of the water. Stir in the remaining water once blended.

Heat a large frying pan over a medium-high heat, then toast the coriander seeds and mustard seeds for a minute or until they start to brown and you can smell their aroma. Drizzle a little olive oil into the pan, then stir in the rice, stirring to coat it in the oil and spices.

Add the butter and wait until it has melted before pouring in the herb liquid. Season well with sea salt flakes, stir and cover with a lid. Simmer for 20-25 minutes or until the liquid has been absorbed. Fluff the rice with a fork before serving.

(Original recipes from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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Spaghetti Arrabbiata

Spaghetti Arrabbiata

We cook this in the middle of the week when energy is low and we don’t have time to shop. Never disappoints.

Wine Suggestion: a medium bodied Italian red, like the San Lorenzo Rosso Conero which is made from Montepulciano in the Marche (as opposed to Abruzzo). Structured and earthy but with a joyous pure fruit; it gives us energy like this dish.

Spaghetti Arrabbiata – serves 2

  • 2 cloves of garlic, sliced
  • ½ – 1 tsp chilli flakes
  • 400g tin chopped tomatoes
  • 1 tsp sugar
  • 150g spaghetti
  • a handful of flat-leaf parsley, chopped

Heat 2 tbsp of olive oil in a pan and cook the garlic over a gently heat for a few minutes. Add the chilli flakes and cook for another minute before adding the tomatoes and sugar. Simmer for 20 minutes until thickened. Cook the spaghetti then drain and toss with the sauce. Sprinkle over the parsley to serve.

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Lemon & Pistachio Chicken

Diana Henry is one of our favourite food writers and we can’t recommend her book of chicken recipes, A Bird in the Hand, highly enough. This lemon & pistachio chicken from that book is nothing short of delicious. She cooks this every year, and we think we may too.

Wine Suggestion: There’s a richness to this dish that demands an equal wine like Zind Humbrecht’s Pinot Gris Calcaire from Alsace that had an excellent balance of depth, fruit, freshness and texture.

Lemon & Pistachio Chicken – serves 6

  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • leaves from 2 sprigs of thyme
  • 70g unsalted butter
  • 120g shelled pistachio nuts
  • 40g white breadcrumbs, plus extra if needed
  • finely grated zest and juice of 2 unwaxed lemons
  • 2 tbsp olive oil
  • good pinch of caster sugar
  • handful of flat-leaf parsley, roughly chopped
  • 6 large skin-on boneless chicken breasts
  • 2 tbsp white balsamic vinegar
  • 300ml chicken stock

Put the shallots, garlic & half the thyme into a pan with 50g of the butter and a pinch of salt. Cook over a low heat for 5 minutes, then tip into a large bowl.

Chop the pistachio nuts or blend in a food processor until coarsely chopped. Add the breadcrumbs and nuts to the shallot mixture. Add the lemon zest and juice, oil, sugar and parsley. Season well and stir to make a stiff, coarse paste. If the mixture is too dry add a little more oil and it too wet a few extra breadcrumbs.

Preheat the oven to 200C/400F/gas mark 6.

Put the point of a sharp knife into the thicker end of each chicken breast and cut a cavity that runs along the length. Season the chicken inside the pocket, then use a teaspoon to fill the hole with the stuffing. Squeeze the sides together to close the incision as much as possible. Season the chicken on the outside, drizzle with a little olive oil and put into a roasting tin. Bake for 20-25 minutes.

When the chicken is cooked remove the chicken from the tin and skim off the fat from the juices. Put the roasting tin over a medium heat and splash in the white balsamic vinegar and stock. Bring to a rolling boil and reduced until slightly thickened. Add the rest of the butter and thyme and serve poured over the chicken.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

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Ginger & Miso Soup

Pumpkins are everywhere and the evenings have got dark and chilly. This delicious soup by Melissa Hemsley looks like sunshine and tastes warm and comforting. Don’t omit the topping as it really brings the soup to life.

Ginger miso sunshine soup – serves 6

  • 1 tbsp coconut oil or ghee
  • 2 large onions, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 5cm piece of ginger, chopped
  • 1 tsp ground turmeric
  • 4 large carrots, chopped into 1.5cm cubes
  • 1 medium butternut squash, peeled, deseeded and chopped into 2cm cubes
  • 1.5 litres stock or bone broth or water – we used Marigold Bouillon powder
  • 2 tbsp miso
  • juice of 1 lemon

CHIVE TOPPING

  • 1 fresh red chilli, deseeded and finely chopped
  • 4 tbsp chives, chopped
  • 4 tbsp sunflower seeds
  • 4 tbsp extra-virgin olive oil

Melt the oil in a large, wide saucepan. Add the onions and cook over a medium heat for 4 minutes, then add the garlic, ginger and turmeric and cook for another minute.

Add the carrots & squash, followed by the stock. Bring to a simmer, then cover with a lid and cook for 15-18 minutes until the vegetables are tender.

Meanwhile, mix all the ingredients for the topping in a small bowl. Add the miso and lemon juice to another bowl and add a few tablespoons of the hot liquid from the soup and stir or whisk until you have a smooth paste.

Remove the soup from the heat and stir in the miso paste. Blend the soup until smooth and season to taste. Serve with the chive topping.

(Original recipe from Eat Happy by Melissa Hemsley, Ebury Press, 2018.)

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Smoked Haddock & Spinach Tart

We love tarts made on a puff pastry sheet, they always give the impression you’ve made more effort than you have. Smoked haddock and spinach is a super combination.

Wine Suggestion: The Languedoc produces some great white wines, as well as many red, and the best of them have a salinity, freshness and stoniness along with joyful fruit. Our choice tonight was the Les Terrasses de la Negly, a blend of Sauvignon Blanc, Muscat Petits Grains and Muscat d’Alexandria. Lively citrus and crisp apple flavours along with the saltiness that complimented the haddock and Spinach.

Smoked Haddock & Spinach Tart – serves 4

  • 250g smoked haddock
  • 200g spinach
  • 5 tbsp double cream
  • 50g gruyère, grated
  • 1 large egg, beaten
  • 1 sheet of ready-rolled puff pastry
  • watercress salad to serve

Fill a frying pan with cold water and heat until boiling. Lower in the haddock, cover with a lid, then turn off the heat and leave for 10 minutes.

Put the spinach into a colander and pour over a kettle of boiling water to wilt it. Wait until cool enough to handle, then squeeze out the excess water with your hands. Chop the spinach.

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

Whisk the cream, cheese, and egg in a bowl. Flake in the smoked haddock (remove any skin and bones) and stir in the spinach. Season with salt and black pepper.

Unroll the pastry and score a 2cm border around the edge. Put onto a baking sheet and prick insider the border. Bake for 10 minutes. Gently push down the pillowy middle with the back of a large spoon. Spoon over the fish mixture then return to the oven for 10-15 minutes or until golden. Serve with a watercress salad.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, July 2013.)

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Chicken skewers with oregano

Tastes like Summer! Use chicken thigh fillets if you can rather than chicken breasts as they don’t dry out as easily. Serve with baked potatoes and salads for an easy barbecue for friends.

Wine Suggestion: We’ve found that a little known, but classic combination of Sauvignon Blanc and Chardonnay from Cheverny in the Loire is the perfect match for this. We want to try this with some Greek white’s too being inspired by the dried oregano.

Chicken skewers with oregano – serves 4

  • 8 boneless, skinless chicken thighs
  • 1 red pepper, cut into squares
  • 1 green pepper, cut into squares

FOR THE MARINADE:

  • 2 tbsp olive oil
  • zest and juice of 1 lemon
  • 1 tsp honey
  • 1 tbsp dried oregano
  • 1 tbsp sweet smoked paprika
  • ½ tsp cinnamon

Cut the chicken thighs into 4, trimming off any larger bits of fat.

For the marinade, whisk the olive oil, lemon zest and juice and the honey in a bowl until the honey is dissolved. Add the oregano, paprika, cinnamon and plenty of seasoning. Add the chicken and stir to coat. Cover and leave in the fridge for at least 3 hours or ideally overnight.

Remove the chicken from the fridge 30 minutes before you want to cook. Thread the chicken pieces onto skewers, alternating with the pepper pieces.

Heat the barbecue until very hot, then grill the skewers for 15 to 20 minutes or until cooked through. Baste with the leftover marinade as they cook. Serve with a few lemon wedges if you like.

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

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Chicken & Morel Pie

We were so happy when we found a little jar of dried morels, until we got to the counter and realised they cost €25. We almost put them back only we had our hearts set on cooking this pie for dinner. We think they were worth it, but we’ll be better prepared for a shock at the till next time. It turns out morels are far from easy to come by and must be hand foraged and hence the princely sum. The fresh ones can be used for this dish too (though good luck finding them!) but you miss out on the nice mushroom stock from soaking the dried ones. If you see either sort and you’re feeling flush, we recommend trying them.

Wine Suggestion: We think this goes well with earthier reds like Pinot Noir or Nebbiolo especially if they have a little age and development.

Chicken, morel mushroom & asparagus one-pan pie – serves 4 to 5

  • 30g dried morels (or 100g fresh morels thoroughly cleaned)
  • 200ml chicken stock (you only need this if you have fresh morels)
  • 50g butter
  • 2 shallots, finely sliced
  • 3 thyme sprigs, leaves picked
  • 2 bay leaves
  • 1 tbsp plain flour, plus extra for dusting
  • 100ml dry sherry or white wine
  • 200ml crème fraîche
  • 6 skinless, boneless chicken thighs, cut into large chunks
  • bunch of asparagus, snap off and discard the woody ends, then cut into 4cm pieces
  • half a pack of tarragon, leaves roughly chopped
  • 375g block of puff pastry (preferably all-butter)
  • 1 egg, beaten, to glaze

If you are using dried mushrooms put them into a bowl and cover with boiling water, then leave to soak for 10 minutes. Remove the mushrooms from the liquid and cut in half (keep the liquid and make it up to 200ml with some more water if necessary). You can set a couple of the nicest looking morels aside to decorate the top of the pie if you like.

Heat half the butter in a frying pan and fry the morels for 3-4 minutes. Remove from the pan and set aside. Heat the rest of the butter and cook the shallots gently in the pan with the thyme and bay. When the shallots have softened, stir in the flour and cook for a minute or until a paste forms.

Pour in the sherry or wine and sizzle, then stir in the mushroom liquid (leave any grit in the bowl) or chicken stock, followed by the crème fraîche. Season well and bring to a gentle simmer. Add the chicken and poach in the sauce for 10 minutes or until just cooked through. Remove and discard the bay leaves, stir in the asparagus, tarragon and fried morels, then remove from the heat and transfer into a pie dish.

Heat the oven to 220C/200C fan/gas 8.

Roll the pastry out onto a floured surface to the thickness of a euro coin, then cut to fit the dish, and drape it over the pie mixture (a rolling pin helps with this). Liberally brush with egg, season the pastry with flaky sea salt, and arrange the reserved morels on top. Bake for 20 minutes or until the pastry is puffed up and golden brown. Leave to rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

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