6 May 2019 by jonoandjules
We adore this stuff. A piece of salty ham and mustardy dressing are all that’s needed for a delicious starter or light lunch.
Wine Suggestion: given the ham and mustard dressing we chose a bottle of Dönnhoff Liestenberg Riesling Kabinett which was superb. It had a vibrancy and freshness to match the salty fatiness of the ham and the tangy dressing.
White asparagus with serrano ham and chive dressing – serves 4
- 16 fat white asparagus spears
- 4 slices serrano ham
FOR THE DRESSING:
- 1 tbsp lemon juice
- 2 tbsp Dijon mustard
- 1 tsp clear honey
- 3 tbsp walnut or hazelnut oil
- 1 tbsp snipped chives
Trim the asparagus and peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender, then drain well.
Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.
(Original recipe from BBC Good Food)
Posted in Food, Gluten-free, Spanish | Tagged Cooking, Easy, Food, Gluten-free, Recipe, Serrano ham, Spanish, Starter, White asparagus | Leave a Comment »
5 May 2019 by jonoandjules
This is inspired by a Rick Stein recipe in his Mediterranean Escapes book called Lobster & Pasta Chez Jen Jen from Corsica. We cooked this on a weeknight and cheated a bit with the lobster by using frozen lobster tails. We thought you could use raw prawns to good effect too.
Wine Suggestion: We made this on a celebratory evening so pushed the boat out with the wine and had the best English Sparkling we’ve tasted to date: the Dermot Sugrue “The Trouble with Dreams” from Sussex. It had a driving purity and vibrancy that makes it feel alive. For years we often compared English sparkling to Champagne without recognising it to have a unique character and with this wine we fully realised this.
Lobster & Spaghetti – serves 2
- 2 x frozen lobster tails
- 200g spaghetti
- 100ml extra virgin olive oil
- a garlic clove, finely chopped
- ¼ tsp curry powder
- 20ml Cognac
- 50ml dry white wine
- 200ml passata
- 1 tsp dried herbes de Provence
- salt and cayenne pepper
Defrost the lobster tails by putting them into a deep bowl of cold water and leaving for 30 minutes. You’ll know they are defrosted when they feel a bit flexible.
Bring a large pan of water to the boil and gently lower in the lobster tails. Cook for 3½ minutes, then scoop out with a spoon. Leave to cool slightly, then slice into the soft side to check that the meat is white and therefore cooked through. If it looks grey you need to return to the water again until cooked.
Carefully cut down the soft side of the lobster tails and remove flesh from the shell in one piece, it should come away very easily.
Cook the spaghetti in a large pan of very salty water according to the timings on the pack.
Meanwhile, heat the olive oil in a large frying pan with the curry powder and garlic. When the garlic starts to sizzle, add the lobster, flesh-side down. Pour over the Cognac and flambé to burn off the alcohol. Add the white wine, passata, and herbes de Provence, then cover and simmer for 5 minutes or until the lobster is heated through.
Drain the spaghetti. Lift the lobster tails out of the pan and onto warm plates. Season the sauce to taste with salt and cayenne pepper, add the spaghetti and toss well with the sauce. Spoon alongside the lobster and serve.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)
Posted in Food, Pasta, Shellfish | Tagged Cooking, Food, Lobster, Lobster & Pasta Chez Jen Jen, Pasta, Recipe, Rick Stein, Shellfish, Spaghetti | Leave a Comment »
1 May 2019 by jonoandjules
Wild garlic has a short season in April and most years we make all kinds of things with it. This April we only managed some mashed potato – but very delicious mashed potato it was!
Wild Garlic Mash- serves 2 generously
- 700g floury potatoes
- 25-50g butter
- 25g wild garlic, roughly chopped
- 100ml double cream
Peel the potatoes and cut into same-sized chunks. Boil until completely tender.
Dry the potatoes off in the hot pan, then mash until smooth.
Meanwhile, melt a generous slab of butter in a small frying pan. Add the wild garlic and cook for a minute or two until softened. Pour the melted butter and wild garlic into the mashed potatoes.
Pour the cream into the same frying pan and bring to a bubble, then pour into the potatoes. Season well with salt and freshly ground white pepper, then beat the mash with a wooden spoon until smooth and fluffy.
Posted in Food, Gluten-free, Irish Food, Side dish, Vegetarian | Tagged Cooking, Food, Gluten-free, Mash, Mashed potatoes, Potatoes, Recipe, side dish, Vegetarian, Wild garlic | 1 Comment »
30 April 2019 by jonoandjules
This is a diet dish but is packed with flavour and you get a decent bowl full to really fill you up. The recipe is by Tom Kerridge and the ingredient list is long, but it’s easy to put together and other than the fresh veg you probably have most of the ingredients in the cupboard.
Chinese Meatball Stir-fry – serves 4
- vegetable oil
- 2 onions, very finely chopped
- 1 tbsp light soy sauce
- 750g lean beef mince
- 1 ½ tsp Chinese five-spice powder
- 1 ½ tsp bicarbonate of soda
- 1 tsp sesame oil
- 1 large red onion, cut into thin wedges
- 200g carrots, thinly sliced on an angle
- 3 garlic cloves, finely chopped
- 2.5cm piece of ginger, finely grated
- 1 large red pepper, diced
- 1 large yellow pepper, diced
- 300ml fresh beef stock
- 120g Asian mushrooms or chestnut mushrooms, sliced
- 1 ½ tbsp hoisin sauce
- 1 ½ tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 1 tbsp cornflour
- 80g mangetout
- 4 scallions, thinly sliced on an angle
Heat the vegetable oil in a non-stick frying pan over a medium heat. Add the chopped onions and cook for 5 minutes or until softened. Remove the pan from the heat and add the soy sauce. Leave to cool.
Put the beef mince into a large bowl and add the cooled onions, Chinese five-spice, bicarbonate of soda and plenty of salt and pepper. Mix well with your hands, then divide into 16 equally sized meatballs. Chill in the fridge for 2 hours to firm up.
Preheat the oven to 180C/gas 4.
Put a large non-stick wok/frying pan over a high heat. When hot, add a splash of vegetable oil. Add the meatballs and cook for 5-6 minutes, or until browned on all sides. Transfer to an oven tray and bake for 10 minutes.
Meanwhile, return the wok/frying pan to a high heat. Add the sesame oil, red onion and carrots and cook for 2 minutes. Add the garlic and ginger and cook for 2 minutes stirring continually. Add the peppers and cook for 4 minutes, add a dash of the beef stock at any point if things start to stick.
Add the mushrooms, meatballs and half of the beef stock to the pan, then add the hoisin and oyster sauces and the rice wine vinegar. Stir well and bring to a simmer.
Mix the cornflour to a paste with 1 tbsp of the remaining beef stock and pout into the pan, along with the rest of the stock.
Add the mangetout and scallions and stir-fry for 4-5 minutes or until the mangetout are just cooked and the meatballs heated through.
(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)
Posted in Beef, Food, Healthy | Tagged Chinese, Cooking, Food, Healthy, Meatballs, Recipe, Stir-fry, Tom Kerridge | Leave a Comment »
27 April 2019 by jonoandjules
A salad of long, thin baby carrots with a herby yoghurt dressing. This is a great side dish for a barbecue and the portions are huge! It’s served at room temperature so the carrots can be cooked and dressed earlier in the day and mixed with the yoghurt before serving.
Carrot Salad with Yoghurt & Cinnamon – serves 4 – 8
- 1 kg long, thin baby carrots, scrubbed and stalks trimmed
- 3 tbsp olive oil
- 1½ tbsp cider vinegar
- 1 tsp honey
- 1 garlic clove, crushed
- ¼ tsp ground cinnamon
- 120g Greek-style yoghurt
- 60g crème fraîche
- 5g dill, roughly chopped
- 10g coriander, roughly chopped
Steam the carrots for 8-12 minutes or until cooked through but retaining a bite.
Meanwhile, whisk the olive oil, vinegar, honey, garlic, cinnamon, ½ tsp salt and plenty of black pepper together in a large bowl. Add the carrots to the dressing as soon as they are cooked, then mix well and set aside to cool.
Mix the yoghurt and crème fraîche in a medium bowl with a ¼ tsp of salt. Add this to the carrots, along with the fresh herbs. Stir gently to mix roughly together, then serve.
(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)
Posted in Food, Gluten-free, Side dish, Vegetarian | Tagged Baby carrot, Cooking, Coriander, Dill, Food, Gluten-free, Ottolenghi, Recipe, side dish, Simple, Vegetarian, Yoghurt | Leave a Comment »
26 April 2019 by jonoandjules
We thought you couldn’t beat buttered asparagus until Yotam Ottolenghi suggested almonds, capers & dill, a fabulous combination!
Roasted asparagus with almonds, capers & dill – serves 4 as a side dish
- 600g asparagus, snap off the woody ends
- 3 tbsp olive oil
- 30g unsalted butter
- 20g flaked almonds
- 30g baby capers, patted dry with kitchen towel
- 10g dill, roughly chopped
- salt and black pepper
Preheat the oven to 200°C fan.
Toss the asparagus with 1 tbsp of the oil and some salt and black pepper. Spread over a large parchment-lined baking tray and roast for 8 to 12 minutes depending on thickness, until soft and starting to brown in spots. Transfer to a large serving plate and set aside.
Melt the butter in a small saucepan over a medium-high heat. Add the almonds and fry for a minute or two, stirring, until golden-brown. Pour the almonds and butter over the asparagus.
Add the remaining 2 tbsp of oil to the saucepan and place over a high heat. Once hot, add the capers and fry for 1-2 minutes, stirring all the time, until they have opened up and turned crispy. Remove the capers with a slotted spoon and scatter over the asparagus along with the dill (discard the oil). Serve warm.
(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)
Posted in Food, Gluten-free, Side dish, Vegetarian | Tagged Asparagus, Capers, Cooking, Dill, Flaked almonds, Food, Gluten-free, Ottolenghi, Recipe, side dish, Simple, Vegetarian | Leave a Comment »
24 April 2019 by jonoandjules
This makes a nice light starter to share with some crusty bread, crackers or breadsticks.
Wine Suggestion: Rosé because it matches the mood and season, and also because a good, dry, rosé is both refreshing and a good match for food. Today it was the Ch de la Negly “les Terrasses” from the Languedoc.
Avocado & broad bean mash – serves 4
- 250g podded broad beans, fresh or frozen
- a large avocado, peeled and roughly chopped
- a lemon, finely shave with a peeler to get one long strip of zest, then juice to give 1 ½ tbsp
- 4 tbsp of olive oil
- 2 scallions, finely sliced
Bring a pan of salty water to the boil and blanch the beans for 2 minutes, then drain, run under cold water and drain again. Remove the skin from the beans and discard, they should pop off easily. Set 50g of beans aside and put the rest into a food processor with the avocado, lemon juice, 2 tbsp of oil and ¼ tsp salt, then whizz until almost smooth.
Heat the remaining 2 tbsp of oil in a small frying pan, then gently fry the scallions and lemon skin for a minute. Remove from the heat and stir in the reserved broad beans and a pinch of salt.
Check the the avocado and broad bean mixture for seasoning then spread over a plate, making a rim around the edge. Spoon the spring onion mix into the middle just before serving.
(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)
Posted in Food, Gluten-free, Vegan, Vegetarian | Tagged Avocado, Broad beans, Cooking, Dip, Food, Gluten-free, Mezze, Ottolgenghi, Recipe, Simple, Starter, Vegan, Vegetarian | Leave a Comment »
23 April 2019 by jonoandjules
We’ve just had a sunny Easter weekend, so we cooked lots of Spring side dishes from Ottolenghi Simple. These potatoes are lovely and fresh and tasted good with some barbecued lamb gigot chops. We’re binge eating Jersey Royals while we can get them.
New potatoes with peas & coriander – serves 4
- 300g fresh or frozen peas
- 2 green chillies, finely chopped
- 1 small preserved lemon, pips discarded
- 15g coriander, roughly chopped, plus an extra 5g leaves to garnish
- 60ml olive oil
- 1 small lemon, finely grate the zest, then juice to give 1 tsp
- 750g new potatoes, halved if large
Blanch the peas in a saucepan of boiling water for 1 minute, then drain and set a third of them aside.
Put the remaining peas in a food processor with the chillies, preserved lemon, coriander, olive oil, lemon zest, ½ tsp of salt and plenty of pepper. Blitz to a rough paste and set aside.
Cook the potatoes in a large pan of boiling salty water for about 15 minutes or until soft. Drain and steam dry in the warm pot.
Roughly crush the potatoes, leaving about a third of them whole. Add the reserved peas, the pea mixture, the lemon juice and the coriander leaves. Gently stir and serve warm (though we found the leftovers were quite nice cold the following day).
(Original recipe from Ottolgenghi Simple by Yotam Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)
Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian | Tagged Cooking, Food, Gluten-free, Jersey Royals, New potatoes, Ottolenghi, Ottolenghi Simple, peas, Recipe, Vegan, Vegetarian | Leave a Comment »
19 April 2019 by jonoandjules
These would make a great side for a barbecue or you can have them on their own with some salad. Seriously good spuds.
Wine Suggestion: the Sartarelli Verdicchio dei Castelli di Jesi Classico Superiore Tralivio was our choice and it combines freshness, texture and a great balance between full-body and an easy vibrancy.
Spinach and Gorgonzola-stuffed jacket potatoes – serves 2 as a main or 4 as a side
- 2 large baking potatoes (about 700g)
- 25g unsalted butter
- 3 tbsp double cream
- 60g Gorgonzola
- 200g baby spinach leaves
- 20g walnut halves, lightly toasted and broken into 1cm pieces
Preheat the oven to 220°C fan.
Prick the potatoes with a fork and put onto a parchment-lined baking tray. Bake for an hour (or until completely soft). Slice the cooked potatoes in half, lengthways, and scoop the flesh out into a bowl. Set the skins back onto the tray. Roughly mash the potatoes with 20g of the butter, the cream, Gorgonzola, ½ tsp of salt and plenty of black pepper.
Divide the remaining 5g of butter between the potato skins. Sprinkle generously with salt and put back in the oven for 8 minutes, until crispy.
Bring a medium pot of salted water to the boil, then add the spinach and wilt for just 10 to 15 seconds before draining. Squeeze as much water as possible out of the spinach, then stir into the potato mixture. Check the seasoning then pile the mixture into the potato skins. Bake for 15 minutes until crisp and browned. Sprinkle with the walnuts and serve.
(Original recipe from Ottolenghi Simple, Ebury Press, 2018.)
Posted in Food, Gluten-free, Vegetarian | Tagged Cooking, Easy, Food, Gluten-free, Gorgonzola, Jacket Potatoes, Ottolgenghi, Recipe, Simple, Spinach, Vegetarian | Leave a Comment »
15 April 2019 by jonoandjules
Classic carbonara is in no way sullied by the addition of asparagus and in our house at the moment it’s asparagus with everything!!
Wine Suggestion: A difficult decision given the awkwardness of asparagus and wine, plus the creamy richness of the sauce. We settled on the delightful Chateau les Charmes Godard, a Sauvignon (Blanc & Gris) and Semillon blend from Bordeaux and were reminded why we love whites from this region, especially with food.
Asparagus Carbonara – serves 4
- 200g pancetta or streaky bacon, cut into bite-sized pieces
- 350g pasta
- 2 bunches of thin asparagus, trimmed and cut into bite-size pieces
- 2 cloves of garlic, finely chopped
- 3 eggs
- a large handful of grated Parmesan, plus extra to serve
Heat some olive oil in a frying pan over a moderate heat. Add the pancetta and fry for about 5 minutes, or until turning crispy.
Meanwhile, bring a large pan of salty water to the boil. Boil the pasta until al dente, then drain and reserve some of the pasta cooking water.
Add the asparagus and garlic to the pan with the bacon. Season with lots of black pepper and cook for 4-5 minutes or until the asparagus is cooked (it will take a bit longer if your asparagus is thick).
Break the eggs into a small bowl and whisk with the Parmesan and a splash of the cooking water.
Add the cooked pasta to the asparagus pan, then remove from the heat and stir in the egg mixture to combine. Add another splash of cooking water if needed to make a sauce.
Serve right away with extra Parmesan.
(Original recipe from New Kitchen Basics by Claire Thomson, Quadrille, 2019.)
Posted in Food, Italian, Pasta | Tagged Asparagus, Carbonara, Cooking, Easy, Food, Italian, pancetta, Pasta, Recipe, Spring | 2 Comments »
13 April 2019 by jonoandjules
We’ve never managed to find fresh morels but they’re such a reminder of Spring that we like to cook with the dried ones at this time of year. The sauce with this simple roast chicken is delicious. Some steamed asparagus is good on the side.
Wine Suggestion: with the classic French flavours of morels, brandy and crème fraîche we had to go with a classic white Burgundy. Tonight a favourite, Patrick Javillier’s Bourgogne Cuvée des Forgets … our mini Meursault.
Roast chicken with morels – serves 4
- 20g dried porcini
- a whole chicken, about 1.5kg (if you have a different sized chicken cook for 15 minutes per 450g plus an extra 20 minutes)
- 100g butter, at room temperature
- vegetable oil
- 2 small shallots, finely diced
- a handful of dried morels, soaked (or fresh if you can get them)
- a splash of brandy
- 200ml crème fraîche
- a small bunch of parsley, leaves stripped and roughly chopped
- a small bunch of tarragon, leaves stripped and roughly chopped
Soak half the porcini in a small bowl of boiling water for 10 minutes.
Heat the oven to 200C/fan 180C/gas 6.
Put the butter into a small bowl. Drain the porcini, pat dry, then roughly chop and mix with the butter and some seasoning. Put the porcini butter inside the chicken and lift into a roasting tin. Pour 100ml of water inside the chicken too. Rub the chicken all over with vegetable oil and season. Roast in the hot oven for 1 hour and 15 minutes.
Grind the rest of the dried porcini to a powder.
Check the chicken is cooked and cook for longer if needed. Lift the chicken out of the roasting tin carefully and try not to let the butter inside escape. Keep warm.
Remove half the fat from the roasting tin. Put the tin over a low heat and gently cook the shallots. Add the dried porcini powder and cook for a couple of minutes. Add the brandy and flambé carefully. When the flames die down, add the soaked morels, then add the juices, butter and porcini from the chicken and bring to a simmer. Cook for a few minutes, then add the crème fraîche and mix well. Stir in the herbs and serve the chicken with the sauce.
(Original recipe by John Torode in Olive Magazine, April 2011.)
Posted in Chicken, Food, Gluten-free | Tagged Chicken, Cooking, Dried morels, Food, Morels, Recipe, Roast, Roast chicken, Spring | Leave a Comment »
11 April 2019 by jonoandjules
We really liked this easy recipe for leftover roast chicken, a very tasty dish for midweek.
Wine Suggestion: mid-week, or weekend, this works great with a Pinot Noir-Gamay blend like you can find in Cheverny in the Loire; freshness from Pinot and smoothness from the Gamay … both earthy and the right flavours for this dish. Our choice tonight was an old favourite Domaine Bellier.
Roast chicken, pancetta & mushroom orzo – serves 4
- 15g porcini mushrooms
- 30g pancetta cubes
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 50g chestnut mushrooms, sliced
- 50g button mushrooms, sliced
- 300g orzo
- 2 sprigs of thyme, leaves stripped
- 1 litre chicken stock
- 300g roast chicken, skin removed and shredded
- Parmesan, shaved to serve
Soak the porcini mushrooms in a small bowl of boiling water for 15 minutes.
Heat 2tbsp of olive oil in a large heavy-based frying pan. Cook the pancetta until golden, then scoop out with a slotted spoon.
In the same pan, cook the shallots and garlic until softened. Add the fresh mushrooms and fry until golden. Add the drained porcini, reserving the liquid, and cook for a minute.
Add the orzo and thyme and stir to coat in the oil, then add the porcini’s liquid and enough stock to cover. Simmer gently for 10-12 minutes, adding stock as needed, until tender.
Add the chicken and heat through, then serve with the pancetta and some Parmesan shavings sprinkled over.
(Original recipe by Justin Turner in Olive Magazine, April 2012.)
Posted in Chicken, Food, Pasta | Tagged Cooked chicken, Cooking, Dried porcini, Easy, Food, Leftover roast chicken, Leftovers, Mushrooms, Orzo, pancetta, Recipe | Leave a Comment »
8 April 2019 by jonoandjules
We’re forever looking for things to do with chicken drumsticks. This spicy and zesty recipe from Claire Thompson’s New Kitchen Basics doesn’t disappoint. Serve with some rice if you like.
Wine Suggestion: a zesty, dry Riesling is our choice. Something like the Pikes Riesling from the Clare Valley, or alternately the Dönnhoff QbA Dry Riesling (or even better one of their Grosses Gewächs (great growth) dry wines) from the Nahe in Germany.
Chicken sours – serves 4
- 1kg chicken drumsticks and/or chicken wings
- 2 small unwaxed oranges
- 1-2 jalapeños or other green chillies, finely chopped
- 3 cloves of garlic, peeled and finely chopped
- 2 tsp runny honey
- 2 tbsp vegetable oil
- juice of 1 lime
Preheat the oven to 200C/fan 180C/gas 6.
Season the chicken with 1 tsp of salt and lots of coarsely ground pepper. Place on baking tray.
Grate the zest and squeeze the juice from 1½ of the oranges; finely slice the remaining half.
Combine the chilli, garlic, honey, oil, lime & orange zest and juice in a bowl, then brush over the chicken pieces.
Arrange the orange slices on the tray with the chicken and bake for 40-45 minutes or until cooked through and glazed. Baste occasionally with the pan juices as it cooks.
(Original recipe from New Kitchen Basics by Claire Thompson, Quadrille, 2019.)
Posted in Chicken, Food, Gluten-free | Tagged Chicken, Chicken drumsticks, Chicken wings, Citrus, Cooking, Easy, Food, Gluten-free, Orange, Recipe, Sours | Leave a Comment »
7 April 2019 by jonoandjules
This spicy fish pie makes a nice change from the traditional version. There’s a few processes but it can all be assembled ahead of time and baked when needed.
Wine Suggestion: Open a white with a bit of backbone and depth but not too much acidity; a Chardonnay or similar is our suggestion. Tonight we opened Domaine Rochette’s Beaujolais Blanc, a Chardonnay from an area more famously known for its reds.
Kedgeree Fish Pie – serves 6
- 12 quail’s eggs
- 400g tin light coconut milk
- 400ml whole milk
- ½ small pack coriander, leaves chopped, stalks left whole
- ½ small pack parsley, leaves chopped, stalks left whole
- 350g skinless smoked haddock fillet, cut into 2-3cm cubes
- 350g white fish e.g. cod or haddock, cut into 2-3cm cubes
- 85g butter
- 1 large onion, finely chopped
- 85g plain flour
- zest and juice of 1 lemon
- 200g fresh or frozen peas
FOR THE MASH
- 1.4kg floury potatoes, cut into large chunks
- 2 tsp turmeric
- 25g butter
- 2 tbsp mild curry powder
- 300ml milk
Bring a large pot of water to the boil and add the potatoes and turmeric. Simmer until tender, then drain well and dry over a low heat. Meanwhile, melt the butter for the mash in a small pan. Add the curry powder and cook for a couple of minutes. Stir in the milk and warm through. Mash the potatoes until smooth, then stir in the curried milk. Season well and set aside.
Bring a medium pan of water to the boil. Add the quail’s eggs and boil for 3 minutes, then plunge into a bowl of cold water to cool quickly, then peel carefully.
Mix the coconut milk and whole milk in a frying pan with the coriander stalks and parsley stalks. Heat until just coming to a simmer, then add the fish, cover and cook gently for 5-8 minutes or until just cooked. Remove the fish onto a plate and strain the milk into a jug.
Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 minutes, then gradually stir in reserved milk to make a smooth sauce. Bring to the boil and simmer for 5 minutes, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning.
Put the fish and quail’s eggs back into the pan, then tip into an ovenproof dish. Spoon the mash on top. Cover with cling film and chill until ready to cook.
Heat the oven to 200C/180C fan/gas 6 and bake for 30-35 minutes or until golden on top and bubbling underneath.
(Original recipe from BBC Good Food)
Posted in Fish, Food | Tagged Cooking, Fish, Fish pie, Food, Kedgeree, Quail's eggs, Recipe | 1 Comment »
28 March 2019 by jonoandjules
This is a great tomato sauce and of course can be made without meatballs and used in all sorts of things. We like to make the entire recipe and freeze the leftover meatballs in the sauce for tasty meals for kids or when we don’t have time to cook. They’re good served with linguine – toss the pasta with the meatballs and sauce before serving with some grated Parmesan.
Wine Suggestion: with the higher proportion of pork in the meatballs we think a medium bodied red works better than richer, fuller-bodied wines with this. We went with a Chateau Manoir du Gravoux from Castillon in Bordeaux. A Merlot, Cabernet Franc blend with a lovely freshness and pure, mineral character made a good match.
Pork & Beef Polpette with Tomato Sauce – makes about 40 meatballs and 1.5 litres of sauce
FOR THE TOMATO SAUCE:
- 100ml extra virgin olive oil
- 1 onion, finely sliced
- 1 garlic clove, chopped
- scant ½ tbsp fine salt
- ¾ tsp black pepper
- small pinch of chilli flakes
- 750g fresh tomatoes, quartered
- 3 x 400g tins of chopped tomatoes
- 1 small handful of oregano, chopped
- caster sugar, if needed
FOR THE POLPETTE:
- 1kg minced pork
- 500g minced beef
- 3 medium eggs
- scant ½ tbsp fine salt
- 1 tsp black pepper
- 150g breadcrumbs
- small pinch of dried chilli flakes
- 3 garlic cloves, finely chopped
- ½ handful of flat-leaf parsley leaves, chopped
- cooked linguine pasta and grated Parmesan cheese, to serve
Heat half the oil in a saucepan on a medium-low heat and sweat the onion, garlic, salt, pepper and chilli for 15 minutes. Add the fresh tomatoes and the rest of the oil and cook gently for another 15 minutes.
Add the tinned tomatoes and simmer on a very low heat for an hour.
Remove the pan from the heat and add the oregano. Season with a little sugar if needed, then whizz using a hand-blender or food processor for a few minutes.
Preheat the oven to 220°C/Gas 7.
Combine all of the meatball ingredients and mix together well with your hands, then roll into golf ball sized meatballs. They should weigh about 45g each. Place on a large greased baking tray and roast for 10 minutes, turning once, until starting to brown.
Add the meatballs to the hot sauce and poach for 10 minutes with the lid on.
Serve with linguine and grated Parmesan.
(Original recipe from Polpo by Russell Norman, Bloomsbury, 2012.)
Posted in Food, Italian, Pasta | Tagged Beef mince, Cooking, Food, Italian, Linguine, Meatballs, Pasta, Polpette, Polpo, Pork mince, Recipe, Tomato Sauce | Leave a Comment »
27 March 2019 by jonoandjules
This is absolutely a diet dish but for a diet dish it’s particularly tasty. Low calories and low carbs but we guarantee it will fill you up so if you’re cutting down we highly recommend this. You can buy bags of cauliflower rice but it is literally just cauliflower whizzed until it resembles rice. A large cauliflower will be fresher and cheaper! We like Madras curry paste (Patak’s is our preference) but you could use something less spicy, like a Korma.
Prawn Curry with with Cauliflower Rice – serves 4
FOR THE RICE:
- a large cauliflower, broken into florets
- 1 tbsp coconut oil
- 1 tbsp desiccated coconut
FOR THE KORMA:
- 1 tbsp coconut oil
- 2 large onions, diced
- 4 garlic cloves, sliced
- 2cm root ginger, peeled and diced
- 3 tbsp curry paste
- 400ml tin of coconut milk
- 400g frozen tiger prawns, defrosted
- large handful of spinach leaves
- 2 tbsp full-fat Greek yoghurt
- 2 tbsp fresh coriander, chopped
To make the rice, whizz the cauliflower in a food processor until it looks a similar texture to rice.
Heat the coconut oil in a large frying pan and add the cauliflower and desiccated coconut.
Fry over a low heat, stirring occasionally, for about 12 minutes, or until tender.
For the curry, heat the coconut oil in a saucepan and sauté the onions, garlic & ginger for 8-10 minutes or until lightly coloured.
Add the curry paste and cook for a minute, before adding the coconut milk. Bring to the boil, then reduce the heat and simmer for 8-10 minutes or until the sauce has reduced and thickened.
Add the prawns and simmer gently for 3-4 minutes, then stir in the spinach, yoghurt & some seasoning.
Serve the curry with the cauliflower rice and top with the coriander.
(Original recipe from The Fast 800 by Michael Mosley, Short Books, 2019.)
Posted in Food, Gluten-free, Prawns, Shellfish | Tagged 5:2, Cauliflower rice, Cooking, Curry, Diet, Fast, Fast 800, Food, Frozen prawns, Gluten-free, Healthy, Prawn curry | Leave a Comment »
26 March 2019 by jonoandjules
Alison Roman is often featured in the New York Times and her recipes have a huge following – check out #alisonroman on Instagram. Jono was gifted a copy of her fabulous cookbook, Dining In, and it has now been released in the UK. We suggest you order a copy and in the meantime try her excellent method for cooking salmon. You’ll find the salmon almost impossible to overcook and it ends up meltingly tender.
Wine Suggestion: We think that a fresh white works best and we’d suggest either a Verdicchio or a white Bordeaux made from Semillon & Sauvignon blanc both of which have fresh acidity and texture but won’t overwhelm the melt in the mouth flavours.
Slow Salmon with Citrus & Herb Salad – serves 4 to 6
- 700g piece of skinless salmon
- 2 lemons, thinly sliced
- 1 blood orange or regular orange, thinly sliced
- 6 sprigs of thyme, rosemary, oregano or marjoram (optional)
- 375ml olive oil
- a large bunch of parsley, coriander, dill and tarragon, leaves picked
- 1 tbsp lemon juice
Preheat the oven to 150C.
Season the salmon with salt and black pepper on both sides and place in a large baking dish with the lemons, oranges and herb sprigs (if using).
Drizzle the olive oil over everything and cook in the oven for 20-25 minutes or until almost cooked through.
Toss the herbs with the lemon juice and some sea salt flakes and serve with the salmon.
(Original recipe from Dining In by Alison Roman, Clarkson Potter, 2017.)
Posted in Fish, Food, Gluten-free | Tagged Alison Roman, Citrus, Cooking, Dining In, Fish, Food, Gluten-free, Recipe, Salmon | Leave a Comment »
23 March 2019 by jonoandjules
This baked pasta dish from Jacob Kennedy’s fabulous Bocca cookbook is truly delicious. Quick to cook and an excellent treat for a Friday night when energy levels are low. We find radicchio di Treviso hard to resist with its pretty dark purple leaves. They’re in season and in shops now and we’ve had our eyes on this dish for a while, we weren’t disappointed.
Wine Suggestion: While not our first thought we had a bottle of the Altos de Torona Albariño from northern Spain in the fridge and it proved a delightful match.
Tagliolini au Gratin with Prawns and Treviso – serves 2 as a main, 4 to 6 as a starter
- 120g dried tagliolini
- 50g butter
- ½ a small red onion or 1 shallot, thinly sliced across the grain
- 1 medium head Radicchio di Treviso, shredded 3-5mm
- 200g peeled raw prawns
- 60ml white wine
- 200ml double cream
- 4 tbsp grated Parmesan
Melt the butter over a medium heat. Add the onion and a pinch of salt and fry for a few minutes, then add the radicchio and sauté gently for 4-5 minutes or until wilted. Add the prawns, then the wine and let it boil for a couple of minutes or until the liquid has almost evaporated. Add the cream and at the same time put the tagliolini into a pan of boiling, salted water. Boil both until the tagliolini is undercooked (about half the recommended time) and the sauce just runnier than cream.
Drain the pasta and add to the sauce. Toss over the heat for a minute to coat the pasta with the cream, then season with salt and pepper and transfer to a baking dish (or divide between a number of smaller dishes). Sprinkle with the Parmesan and brown the top under a hot grill. Serve immediately.
(Original recipe from Jacob Kennedy’s ‘Bocca Cookbook’, Bloomsbury, 2011.)
Posted in Food, Italian, Pasta, Prawns, Shellfish | Tagged Bocca, Cooking, Food, Italian, Jacob Kennedy, Pasta, prawns, Radicchio, Radicchio di Treviso, Recipe | Leave a Comment »
21 March 2019 by jonoandjules
Do try this. It looks like regular smoked salmon crostini but the balance of ingredients is perfect, including the rather generous portion of salmon per toast. Don’t be tempted to scrimp on either quantity or quality!
Wine Suggestion: excellent with sparkling – your choice of Crémant, Champagne, or your local version. Just make sure that it a fresh, more acidic style … Prosecco need not apply as it doesn’t have enough zing for this. Tonight the Soalheiro Espumante, a sparkling made from alvarinho in northern Portugal and wonderfully citrus, vibrant and refreshing.
Smoked salmon, horseradish & dill crostini – makes 20 crostini
- 250g crème fraîche
- 2 tbsp Dijon mustard
- about 3 tbsp freshly grated horseradish
- pinch of caster sugar (optional)
- 1 French stick, cut into discs and lightly toasted
- 500g thinly sliced top quality smoked salmon
- 20 dill sprigs
- lemon juice
Make the horseradish cream by mixing together the crème fraîche, mustard and horseradish. Season with salt and pepper and add a little sugar if it tastes tart.
Put a generous slice of salmon in each piece of toast and top with a spoonful of horseradish cream. Decorate with a sprig of dill. Add a few drops of lemon juice and some black pepper before serving.
(Original recipe from Polpo: A Venetian Cookbook (of sorts) by Russell Norman, Bloomsbury, 2012.)
Posted in Fish, Food | Tagged Cooking, Crostini, Dill, Easy, Food, Horseradish, Italian, Polpo, Recipe, Smoked salmon, Starter, Venetian | Leave a Comment »
20 March 2019 by jonoandjules
We recently bought a copy of the Venetian cookbook, Polpo, by Russell Norman – it’s about 7 years since it was published and we’ve been coveting it ever since. This soup doesn’t sound exciting but it’s absolutely delicious and will fill even the hungriest of bellies (perhaps with some bread).
Chickpea, leek & fennel soup – serves 6 to 8
- 500g dried chickpeas
- 2 litres chicken stock
- a pinch of dried chilli flakes
- 2 shallots, finely diced
- 2 leeks, cut into 1cm pieces
- 2 small fennel bulbs, cut into 1cm pieces
Cover the chickpeas in water and soak overnight. Drain and put into a heavy-based pan with the chicken stock. The stock needs to cover the chickpeas by about 3 cm. Add the dried chilli and cook until tender (start checking after the first 30 minutes but they could take an hour).
Heat a little olive oil in another heavy pan and sweat the shallots, leeks and fennel until soft. Season with salt and pepper. Combine the chickpeas and stock with the sweated vegetables and simmer for 5 minutes.
Remove about a quarter of the veg and chickpeas and set aside (we forgot to do this!). Blend the remainder until smooth. Return the reserved veg and chickpeas to the pan and season to taste. Serve with a drizzle of good olive oil.
(Original recipe from Polpo: A Venetian Cookbook (of sorts) by Russell Norman, Bloomsbury, 2012.)
Posted in Food, Gluten-free, Italian, Soup | Tagged Cooking, Dried chickpeas, Fennel, Food, Gluten-free, Italian, Polpo, Recipe, Soup | Leave a Comment »
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Jono & Jules do food & wine 