This brunch dish is from Camper Van Cooking by Claire Thompson and Matt Williamson. We cook in a tent which is a similar endeavour but sadly not this year. Still, it’s been fun trying out the recipes for when the time comes.
Hot-smoked trout bagels with mustard butter and cream cheese – serves 4
5 tbsp butter, softened
2 tsp Dijon mustard
2 tsp wholegrain mustard
juice and finely grated zest of ½ a lemon
1 small red onion, very thinly sliced
150g-200g hot-smoked trout fillets (we used trout as we love the rainbow trout from Goatsbridge Trout Farm in Kilkenny) but you could also use hot-smoked salmon, break it into bite-size pieces
4 wholemeal bagels
150g full-fat cream cheese
Beat three-quarters of the butter with the mustards, lemon zest, black pepper and a little salt.
Melt the rest of the butter in a frying pan over a medium heat, then add the onion and cook for about 5 minutes or until softened.
Add the salmon pieces and heat through for a couple of minutes, then add the mustard butter and cook for another 5 minutes or until hot and the onions are very soft. Try not to break the salmon up too much.
Lightly toast the bagels and spread with the cream cheese, then add the salmon, sprinkle with lemon juice and serve.
(Original recipe from Camper Van Cooking by Claire Thomoson and Matt Williamson, Hardie Grant: Quadrille, 2021.)
Don’t pack the barbecue away yet, you really should make this first. The smoky potato salad is good even if the fish is not your thing.
Wine Suggestion: a new find from Portugal: the Companhia de Vinhos Invencival “Natural Mystic”. An Alvarinho, Arinto, Loureiro blend from the far north, this is light and fresh and yet rounded and full flavoured standing up to the barbecued fish flavours and adding it’s own extra bit of pizzazz for a great combo.
2 whole bream, gutted and fins and other sharp bits removed
1 lemon, halved
SPICE RUB FOR THE FISH:
3 sprigs of rosemary, leaves chopped
4 tbsp olive oil
1 tbsp flaky sea salt
1 tsp smoked paprika
2 tsp fennel seeds, lightly ground
1 ½ tsp garlic powder
FOR THE SMOKED POTATO SALAD:
800g cooked new potatoes
3 tbsp mayonnaise
3 tbsp crème fraîche
6 celery sticks, finely chopped
50g cornichons, sliced
2 tbsp dill, roughly chopped
2 tbsp finely chopped flat-leaf parsley
You will need to get a charcoal barbecue nice and hot to cook on.
Prep the fish first by placing on a board and slashing through the skin a few times on both sides.
Put all of the spice rub ingredients into a shallow dish, big enough to hold the fish, and mix together. Put the fish on top and rub the spice rub all over the fish and and into the cuts you made.
Lay the fish onto a hot barbecue and leave for 5-6 minutes to allow the skin to crisp up. Turn carefully and repeat on the other side.
Carefully remove the fish from the barbecue and leave to rest for a few minutes. Squeeze over the lemon halves.
Put the potatoes directly onto the cooling embers. Meanwhile, mix the rest of the potato salad ingredients together in a a large bowl and season. Add the smoked potatoes and toss to coat.
Serve the fish with the warm potato salad.
(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)
This really is just the most delicious treat; the perfect beginning of a meal for 2. You will need bread!
Wine Suggestion: an excellent match for a well made Chardonnay with deftly handled oak. Without spending huge amounts Rustenberg’s Stellenbosch Chardonnay is a go to wine for us. With wild ferment in barrels this is complex, nutty, rich and smooth. Power and restraint in equal proportions.
Scallops with green peppercorns and garlic – serves 2
6 scallops, you can remove the corals if you like but we recommend eating them
a knob of butter
2 cloves of garlic, thinly sliced
2 tsp green peppercorns (you buy them in jars with brine)
2 sprigs of thyme
2-3 tbsp double cream
Heat the grill as high as it will go.
Put the scallops onto a small tray or dish that can go under the grill. We used a small oven-proof frying pan.
Dot the butter over and around the scallops, along with the garlic, peppercorns and thyme. Season with salt and pepper.
Put the dish under the hot grill, fairly close to the element. Grill for 2-3 minutes, then flip over, add the cream, give the tray a shake, then return to the grill for another 2 minutes or untl the scallops are cooked and the sauce bubbling.
Eat with lots of good bread to mop up the sauce.
(Original recipe from Gather by Gill Meller, Quadrille, 2017.)
This is really light and creamy, not too spicy and perfect for kids.
Creamy salmon, prawn & almond curry – serves 3 (or 2 big people and 2 little people)
2 tbsp oil
1 onion, chopped
2 cloves of garlic, crushed
2 red peppers, sliced
½ tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tbsp tomato purée
70g ground almonds,
1 vegetable or chicken stock cube, dissolved in 500ml of water
1 ½ tbsp double cream
300g green beans, halved
300g salmon fillet, skin removed and cut into chunks
150g raw king prawns
a squeeze of lime juice, plus a few lime wedges to serve
a small handful of coriander leaves
150g brown rice, cooked to serve
Heat 1 tbsp of the oil in a pan and cook the onion for about 10 minutes, until softened, then stir in the garlic and cook for another minute.
Add the sliced peppers, spices, tomato purèe and a splash of water, cook for a couple of minutes.
Add the ground almonds and stock, then season and simmer for 10 minutes. Stir in the cream.
Meanwhile, cook the green beans in a pan of boiling water until tender, then drain.
Add the salmon to the sauce and simmer gently for 2-3 minutes or until it turns opaque, then add the prawns and cook for another minute until they are also pink. Test the salmon is cooked by ensuring if flakes easily with a fork, then stir in the cooked green beans. Remove from the heat and add a squeeze of lime.
Serve over the brown rice with some coriander scattered on top and lime wedges on the side.
Try this for a tasty weekend brunch dish. Serve with toasted sourdough for mopping.
Baked green eggs – serves 2
100g baby spinach, roughly chopped
4 tbsp fresh pesto
100ml double cream
1 tbsp finely grated gruyère
2 eggs
Heat the oven to 200C/180C fan/gas 6.
Mix together the spinach, pesto, cream and some seasoning, and tip into 2 shallow ovenproof dishes.
Sprinkle the grated cheese over the top.
Create a hollow in each dish with a spoon, then gently break in the eggs. Bake the dishes in the oven for about 10 minutes or until the whites are set and the yolks are still runny.
This is really a beef bourguignon recipe but the beef and wine have been replaced by pork and cider. A great crowd pleaser!
Wine Suggestion: This dish, naturally, goes with the cider used in the cooking, but we had none left after Jono scoffed the remainder of the bottle while cooking. Instead we opened the flavour-packed Chenin Blanc from Chateau Hureau, their Saumur Blanc Argile. A wine that’s delicious and vibrant in youth, but tonight one from the cellar and 6 years old. Still wonderful fruit but layers of extra development and texture; worth the wait.
Pork & cider casserole – serves 4-6
25g butter
2 tbsp rapeseed oil
350g small shallots, peeled (if you have bigger ones just halve them)
100g cubed pancetta
700g stewing pork, cut into bite-sized pieces
50g seasoned plain flour
750ml dry cider
150ml chicken stock
2 carrots, chopped
2 celery sticks, chopped
2 bay leaves
a few fresh sage leaves
250g chestnut mushrooms, halve or quarter any large ones
2 tbsp brandy
Preheat the oven to 170C/Gas 3.
Heat half the butter and oil in a large frying pan. Add the shallots and fry until starting to brown, then add the pancetta and fry until lightly browned. Remove the shallots and pancetta with a slotted spoon and set aside.
Put the pork pieces into a bag or large tub with the seasoned flour. Shake until well coated, then remove and shake any excess flour off the meat. Fry the pork in the same pan until golden all over. Transfer to a oven-proof casserole with a lid.
Add a little cider to the frying pan and scrape the bottom of the pan with a wooden spoon to release any tasty bits, then pour this over the pork with the rest of the cider and the stock, carrots, celery, bay leaves and sage. Add the shallots and pancetta and season. Give it all a stir, then cover with a lid and cook in the oven for 2 hours.
About half way through, heat the rest of the oil and butter in the frying pan and cook the mushrooms until lightly browned. Add the brandy and cook for another few minutes, then stir into the casserole and return to the oven for the remaining time.
Season to taste and serve with green veg and potatoes or bread.
(Original recipe from Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)
Mussels are a Friday night staple in our house, they’re such good value and sustainable too. We find a creamy, garlicky sauce hard to resist. You will need some fries or crusty bread to go alongside.
Wine Suggestion: It’s a while since we had Muscadet but mussels cried out for some, so Domaine de la Chauviniere’s signature Muscadet sür lie Sèvre et Maine was duly opened and thoroughly enjoyed. This wine is so reliable, plus not too expensive so you won’t mind using some in the dish too much.
Moules à la Crème – serves 4
20g butter
1 tbsp oil
5 cloves of garlic, very finely chopped
2 shallots, very finely chopped
2-3 sprigs of thyme, leaves picked
1 bay leaf
1kg mussels, scrubbed
350ml white wine
75ml double cream
juice of ½ lemon
a large handful of flat-leaf parsley, finely chopped
Heat the butter and oil in a large frying pan, then add the garlic, shallots, thyme and bay leaf and cook gently for 5-8 minutes or until softened and starting to brown.
Add the mussels and wine, then cover and cook for a couple of minutes or until the mussels have opened. Strain the mussels over a bowl to catch the cooking liquid.
Return the liquid and bay leaf to the pan, bring to the boil and reduce by half. Add the cream, lemon and plenty of black pepper, then return the mussels and shallots to the pan and add the parsley. Put the lid back on and bring up to the boil for another minute. Serve in warm bowls with fries or crusty bread.
(Original recipe from Restore by Gizzi Erskine, HQ, 2020.)
A Moroccan-inspired fish dish for mid-week. Some couscous and yoghurt on the side are good additions.
Wine Suggestion: this works well with Grenache Blanc and we’ve fallen in love with one from Terra Alta in the south of Catalonia made by Edetaria. As it’s mid-week, the basic and joyful “via Terra” Garnatxa Blanca with its perfume and balance af fresh and ripe fruit flavours is perfect.
Fish Tagine with Saffron & Almonds – serves 4
1 tbsp olive oil
1 onion, chopped
a good pinch of saffron
600ml hot fish stock or chicken stock
2 cloves of garlic, crushed
a thumb-sized piece of ginger, peeled and grated
½ a green chilli, thinly sliced (keep the other half to serve)
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato purée
10 cherry tomatoes, halved
2 tbsp ground almonds
zest of 1 orange, juice of ½
1 tbsp honey
700g white fish, cut into large chunks, we used hake
a small bunch of coriander, chopped
a handful of flaked almonds, toasted
½ green chilli, to serve
Heat the oil in a large pan. Add the onion and cook for a few minutes to soften.
Meanwhile, put the saffron in the hot stock and leave to steep.
Add the garlic, ginger and chilli to the pan and cook for another few minutes. Add the spices and tomato purée, stir for a few minutes until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-stock. Simmer, uncovered, for 10 minutes, until the tomatoes have broken down and the sauce has thickened slightly.
Add the fish and nestle it well down into the sauce. Cover with a lid and simmer on a low heat for 2-3 minutes or until just cooked. Season to taste, then add the coriander and scatter with the toasted almonds. Scatter with the extra green chilli to serve.
We’ve had limited success with prawn cakes in the past, they often fall apart. These are grilled which makes things much easier and the peanut chilli sauce is amazing!
Wine Suggestion: these call for a vibrant, youthful white like Weingut Korrell’s Weißer Burgunder (Pinot Blanc) which was full of charming pear and apple flavours with a zesty citrus twist that complemented the limes and fish sauce a treat.
Prawn cakes with peanut chilli sauce – serves 4 as a starter
2 tbsp palm sugar or soft brown sugar
3 cm piece of fresh ginger
a handful of coriander leaves, chopped
3 small Thai shallots, thinly sliced
1 long red chilli, diced
400g raw peeled prawns
zest of 2 limes
1 tbsp fish sauce
3 tsp vegetable oil
chilled iceberg lettuce, to serve
FOR THE PEANUT CHILLI SAUCE:
100g caster sugar
100ml rice vinegar
2 red chillies, diced
2 tbsp peanuts, toasted, finely chopped
2 small Thai shallots, chopped
1 tbsp fish sauce
1 tbsp coriander
Put the palm or brown sugar into a small frying pan with 1 tbsp of water. Mix together and bring to the boil, then remove from the heat.
To make the peanut chilli sauce, boil the sugar and vinegar in a small saucepan with a pinch of salt. Bring to a boil and simmer for about 5 minutes or until syrupy. Remove from the heat and leave to cool completely, then add the chilli, peanuts, shallot, fish sauce and coriander.
To make the cakes, put the ginger, coriander, shallot and chilli in a food processor and blend until fine. Add the prawns, lime zest and fish sauce and pulse until combined, keep it chunky. Season with plenty of black pepper.
Put a little oil on your hands, then form the prawn mixture into 16 flat cakes. Put in the fridge until ready to cook.
Preheat the grill. Brush both sides of the prawn cakes with a tiny bit of oil then put on a rack on top of a baking tray.
Grill the cakes for 1 minute, then brush the tops with the palm sugar syrup. Cook for another 2-3 minutes or until opaque, there is no need to turn. Serve warm with the chilled lettuce leaves and peanut chilli sauce.
(Original recipe from My Asian Kitchen by Jennifer Joyce, Murdoch Books, 2018.)
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.)
We’ve been cooking from a new book, Camper Van Cooking by Claire Thompson and Matt Williamson. Every summer we’re usually off camping in a tent in France but not this year unfortunately. Still, we’ve had some amazing Irish sunshine so we’re making a big effort to cook and eat outside as much as possible. These chops were lovely with some flatbreads warmed on the barbecue alongside a herby couscous, and a tomato and cucumber salad.
Wine Suggestion: A barbecue Cotes du Rhone red comes to the rescue here; medium weight with gentle, warming spices. Jean-Paul Daumen’s version in the glass tonight and we can almost picture us sipping this in France.
Lamb Chops with Cumin and Sumac with Tahini Sauce – serves 4
1 small garlic clove, crushed to a paste with a little salt
3 tbsp tahini
juice of ½ lemon
Mix the garlic, cumin, chilli flakes and half the sumac with the oil in a bowl. Season the chops with salt and pepper, then rub them all over with the spicy oil and put them in the fridge. You need to leave them for at least half an hour or longer if you can. Bring them back to room temperature before cooking.
To make the sauce, put the garlic and tahini in a bowl. Stir in the lemon juice and a splash of cold water, you want a smooth sauce with the consistency of double cream. Season to taste.
Heat a barbecue until very hot and cook the chops for a few minutes on each side or until nicely charred on the outside and however you like them in the middle. Grill the lemon half at the same time. Allow the chops to rest off the heat for a few minutes, then serve drizzled with the tahini and sprinkled with the rest of the sumac and a good squeeze of the barbecued lemon.
(Original crecipe from Camper Van Cooking by Claire Thompson & Matt Williamson,
Do try and find Italian sausages for this, they’re much meatier and richer. We buy a brand called Levoni. You can also use fresh tomatoes if you can find fantastic ones but otherwise we’d recommend a good-quality tin.
Wine Suggestion: This was made after an online wine tasting Jono was running which focussed on Grenache, so naturally we had to try them with this. The amazing Domaine de Cébène Ex Arena from Faugeres was our pick. Mostly old vine, low yeilding Grenache with a touch of Mourvedre, grown on sand. This is perfumed and complex with vitality and energy. The deep red berried fruit is both rounded and structured with a bass note of earthy black fruits and forest floor. Very elegant but also big enough to stand up to the meaty and rich pasta.
Fusilli with Sausage – serves 4
4 tbsp olive oil
2 cloves of garlic, crushed
400g Italian sausages, skins removed
150ml white wine
1 x 400g tin plum tomatoes
a handful of mint leaves
400g dried fusilli pasta
grated pecorino, to serve
Gently warm the garlic and olive oil in a large pan, then crumble in the sausages. Turn the heat up and cook until they are no longer pink (as you would with mince).
Add the wine and bubble until evaporated, then add the tomatoes and cook for 5-10 minutes or until thickened. Add the mint and taste for seasoning, sausages can be quite salty so you might not need any.
Meanwhile, cook the pasta until just al dente in lots of very salty water.
Drain the pasta but keep a little cooking water in case you need to thin the sauce. Stir the pasta into the sausage sauce and simmer for a few minutes. Serve in warm bowls with pecorino sprinkled over.
(Original recipe from An A-Z of Pasta by Rachel Roddy, Fig Tree, 2021.)
These ribs are cooked in the oven before going on the barbecue so they are meltingly tender. They go great with some coleslaw and a jacket potato.
Drink suggestion: As this dish has a sweetness to it we looked to a lager with a bit of bitterness instead. Taking the recommendation by Justin from our local store (Sweeneys D3) of the Samuel Adams Boston Lager, this was deeply smooth and complex, with a well-balanced hoppy bitterness and clean, lingering finish. The hints of malt added a hint of sweetness which helped accentuate the pork flavours, so well suggested. A beer we’d overlooked for no apparent reason, but one we’ll revisit again.
Barbecued pork ribs – serves 4
2 racks of baby back pork ribs, trimmed and sinew removed
330ml can of beer
FOR THE SPICE RUB:
2 tsp table salt
2 tbsp smoked paparika
2 tsp garlic powder
4 tbsp veg oil
1 tbsp maple syrup
FOR THE BARBECUE SAUCE:
100ml American mustard
2 tbsp runny honey
1 tbsp bourbon
1 tbsp cider vinegar
2 tbsp soft light brown sugar
Mix the spice rub ingredients together in a bowl, then lay the ribs in a large roasting dish and massage all over with the rub.
Pour the can of beer into the roasing tin and cover with foil. Leave to marinate for an hour or so but make sure they’re back to room temperature before you start cooking.
Preheat your oven to 150C/130C fan, then put the roasting tin with the ribs in to bake for 2 hours. Leave to cool slightly.
Make the sauce by putting the mustard, honey, bourbon, cider vinegar and brown sugar into a saucepan over a medium heat and stir to melt the sugar. Bring to the boil, then remove from the heat.
When you’re ready to eat, put the ribs onto a hot barbecue and allow to colour for a couple of minutes on each side. Use a pastry brush to glaze the ribs with the barbecue sauce and continue to cook for another 2-3 minutes. When the sugar starts to caramelise, brush them again and barbecue for another couple of minutes until thoroughly glazed.
(Original recipe from Outdoor Cooking By Tom Kerridge, Bloomsbury Absolute, 2021.)
No, not those fancy French ones, but traditional, light and melt-in-the-mouth ones. They started disappearing from the cooling rack and didn’t last very long in the cake tin as they were very moreish.
Macaroons – makes at least 16 biscuits
2 large egg whites
8 blanched almonds
100g ground almonds
175g caster sugar
25g ground rice, or semolina
almond extract (optional)
Pre-heat the oven to 150°C / 130°Fan / Gas 2.
Line two baking trays with parchment.
Halve the blanched almonds and dip into the egg whites. Set these aside.
Whisk the egg whites until they form soft peaks. Gently fold in the ground almonds, sugar, ground rice or semolina, and a few drops of almond essence if using.
Spoon teaspoon amounts onto the prepared baking sheets. Make circles but don’t flatten too much. Place the reserved almond halves onto the centre of each macaroon.
Bake for 20-25 minutes and until a pale, golden brown. Leave to cool for a few minutes on the trays before lifting off with a palate knife and finishing on wire racks.
(Original recipe from Mary Berry’s Baking Bible, BBC Books)
This is a nice simple marinade for chicken thighs, perfect for sunny evenings.
Wine Suggestion: A good match with a nice, dry Provençal rosé. Tonight, one Jono’s work has commissioned from Chateau Vignelaure, the “Ode to Joy Rosé”. The name is inspired by Beethoven’s famous symphony which was written to celebrate the end of war and desperation, but with the current pandemic dragging on and effecting all our lives also celebrating hope and better times ahead from this as well. We’ll happily celebrate this with this wine as it’s delicious and tastes of a joyful summer.
Herby lemon chicken thighs – serves 6
12 boneless chicken thighs with the skin on
50ml extra virgin olive oil
50g preserved lemon, finely chopped
4 garlic cloves, finely grated
3 tbsp oregano leaves, roughly chopped
2 tbsp rosemary leaves, roughly chopped
lemon wedges, to serve
Put the chicken thighs into a shallow dish, then add the olive oil, preserved lemon, garlic, herbs and lots of salt and pepper. Mix with your hands to coat then cover and leave in the fridge for at least 30 minutes. Take out of the fridge for 15 minutes before cooking.
Cook on a hot barbecue for 15-20 minutes or until cooked. Serve with the lemon wedges.
(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)
We’re a bit nervous cooking chicken from raw on the barbecue but it’s fine so long as you take your time. You also need to cook the wings before you brush on the glaze. This is so they don’t burn on the outside before cooking all the way through.
Start a day ahead with the brine and you’ll have the perfect party dish for the barbecue. Oh, and you’ll need napkins.
Wine Suggestion: With such big, burly flavours on the glaze and in the spirit of a fun, messy dish we’d suggest a similar style of red wine to match. Zinfandel, Grenache or similar. Tonight Pikes Los Compañeros, a juicy, Shiraz-Tempranillo blend from the Clare Valley. Brambles and plums with a cool kick of spice on the finish. A new barbecue favourite.
BBQ Chicken Wings with Korean Glaze – serves 4-6
20 large chicken wings, jointed in 2 (get your butcher to prep these for you)
200g table salt
2 litres of water
10 black peppercorns
4 bay leaves
FOR THE GLAZE:
80ml rice vinegar
60g caster sugar
50ml Sriracha hot sauce
50ml tomato ketchup
2 tbsp gochujang chilli paste
2 tbsp sesame oil
20g butter
FOR GARNISH:
2-3 scallions (green parts only), shredded
1 tbsp toasted sesame seeds
To make the brine, put the salt into a large bowl, then add the water and whisk until the salt disolves. Add the bay leaves, peppercorns and chicken wings. Cover the bowl and leave overnight in the fridge.
When you’re ready to cook, remove the wings from the brine and pat dry with kitchen paper.
Make the glaze by putting all of the ingredients into a small pan and bringing to a simmer. Cook, stirring for about 5 minutes, then set aside until needed.
Put the chicken wings onto a hot barbecue and cook for 10-12 minutes or until browing on both sides. Now coat the chicken wings with the glaze using a pastry brush. Cook for another few minutes, turning, until slightly charred.
Put the chickin wings onto a large warm platter, then brush generously with extra glaze and rest for a minute before serving. Scatter over the shredded scallions and toasted sesame seeds and eat with your hands.
(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)
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.)
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.)
Jono & Jules do food & wine 