4 December 2018 by jonoandjules
We can think of nothing nicer to eat than a bowl of slurpy noodles. Perfect for a speedy lunch or snack.
Wine Suggestion: a friend has suggested that there are brilliant saki matches for dishes like this that play with the umami but we’ve not tasted enough to suggest which one. However, we really liked a couple of wine options: a Lustau dry Oloroso, a Deux Montille Rully Blanc or a Tyler Pinot Noir from California. In each case they have a wonderful textural vibrancy that this dish needs.
Udon noodles with shiitake mushrooms and spring onions – serves 2
- 125g dried egg noodles
- 1½ tbsp sesame oil
- 1½ tbsp groundnut oil
- 200g shiitake mushrooms, finely sliced
- 6 scallions, finely sliced on the diagonal
- few coriander springs, leaves picked
- 2½ tbsp nam pla (fish sauce)
- 2½ tbsp soy sauce
Bring a large saucepan of water to the boil, salt generously and cook the noodles for the time given on the pack. Drain and run under cold water, then stir through a few drops of sesame oil and groundnut oil to stop them from sticking.
Heat the oils over a high heat in a wok or frying pan. Add the mushrooms and cook until starting to soften. Add the scallions, nam pla, soy sauce and noodles. Heat stirring until the noodles are glazed with the sauce.
Serve sprinkled with the coriander.
(Original recipe from Leiths How to Cook by Claire Macdonald and Jenny Stringer, Quadrille, 2013.)
Posted in Asian, Food | Tagged Asian, Cooking, Easy, Food, Noodles, Recipe, Shitake Mushrooms, Udon noodles | Leave a Comment »
3 December 2018 by jonoandjules
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.
Posted in Uncategorized | Leave a Comment »
2 December 2018 by jonoandjules
We love a Sunday roast but when it’s just the three of us we often end up with heaps of leftovers. Diana Henry has a book called Food from Plenty which not only contains recipes for roasts but lots of ideas for what to do with the excess. We made this pie with leftover Mallorcan Spiced Pork. Serve with a green salad or buttery cabbage.
Wine Suggestion: as this is a very down to earth dish the wines that work have a grounded earthiness. A well made, terroir driven Chardonnay or Pinot Noir would be our choice. Tonight is was the Deux Montille Rully Chaponniere which was floral, citrus and pear aromas on the nose, but sappy, earthy and textural on the palate. Pure, fresh and engaging; a good combo.
Leftover Pork Pie – serves 6
- 2 leeks, trimmed and cut into 3cm lengths
- 25g unsalted butter
- 1 onion, roughly chopped
- 6 streaky bacon rashers, chopped
- 2 small or 1 medium eating apple such as Cox, halved, cored & sliced
- 450g leftover cooked pork, cut into chunks
- 200ml cider or apple juice
- 300ml chicken stock
- 2 tsp Dijon mustard
- 3 tbsp flat leaf parsley, chopped
- 25g brown or white breadcrumbs
- 350g puff pastry
- plain flour, to dust
- 1 egg, lightly beaten
Melt the butter in a sauté pan and cook the leeks, onions and bacon over a medium heat until starting to brown. Add the apple slices and cook until they too have coloured slightly.
Add the pork to the pan with the cider or juice, stock and mustard. Season and bring to the boil. Reduce the heat, add the parsley and breadcrumbs and stir.
Preheat the oven to 200C/400F/gas mark 6.
Put the pork mixture into a pie dish and leave to cool a bit. Roll out the pastry on a lightly floured surface. Cut strips off the pastry to stick round the edge of the pie dish. Lightly wet one side of the pastry strips and press down on the rim of the dish. Lay the remaining pastry on top and press down. Trim off the excess pastry and crimp the edges. Use any leftovers to decorate the top. Make a few slits in the centre with a sharp knife. Use a blunt knife to knock up the sides of the pastry all the way round to help it rise. Brush with egg and bake for 20 minutes or until golden and puffed up.
(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)
Posted in Food, Pork | Tagged Apples, Cider, Cooking, Food, Leeks, Leftover pork, Leftover roast pork, Pie, Puff pastry, Recipe | Leave a Comment »
30 November 2018 by jonoandjules
Who knew cheese straws could be so tasty? These are a great freezer standby to pull out and bake as needed and they work perfectly with pre-dinner drinks. They are definitely best served warm so don’t bake until your guests have arrived and have drinks in hands.
Wine Suggestion: Champagne and if not in your budget, a really good sparkling with a bit of time on the lees. We don’t know anyone who refuses this combination!
Rosemary & Cheese Straws – makes 36
- 2 egg yolks
- 2 tsp Dijon mustard
- 375g pack of ready-rolled all-butter puff pastry
- 3 tbsp roughly chopped rosemary, plus a bit extra
- 100g gruyère or emmental, finely grated
- 2 tbsp finely grated Parmesan
- sea salt, for sprinkling
Preheat the oven to 200C/Fan 180C/Gas 6.
Mix 1 egg yolk with the mustard and stir until smooth, then set aside.
Lightly flour a work surface and open out the pastry, then prick all over with a fork. Brush the egg and mustard mixture over the pastry.
Sprinkle the rosemary over the pastry, followed by the cheeses and lightly press into the pastry. Cut the pastry sheet in half lengthways, then cut each length widthways into 2cm wide strips. Twist the strips gently.
Put the straws onto two large non-stick baking trays or trays lined with parchment. Press the ends of each twist onto the tray. Beat the remaining egg yolk with a teaspoon of water and brush over the twists, then sprinkle with the additional rosemary and sea salt. Bake for 12 to 15 minutes or until puffed and golden. Transfer to a wire rack to cool a little but serve while still warm.
To Freeze: Make the straws up to the point of twisting, then arrange on a large baking tray and freeze, uncovered, until solid, then pack into a freezer-proof box. To serve, remove from the freezer and glaze with the egg yolk (as above) and bake from frozen for 12 to 15 minutes.
(Original recipe by Henry Harris in BBC Good Food Magazine, November, 2001.)
Posted in Food, Party Food, Vegetarian | Tagged Canapés, Cheese straws, Cooking, Food, Party Food, Recipe, Starter, Vegetarian | Leave a Comment »
27 November 2018 by jonoandjules
These spicy drumsticks are really tasty and perfect when you’re relying on the freezer for dinner!
Wine Suggestion: For some reason we always think of rosé when cooking Cajun food. This time it was the Chateau St Jacques d’Albas, La Chapelle en Rosé and we were delighted to find our rosé of the year.
Cajun-spiced chicken – serves 4
- 2 tbsp olive oil
- 2 tsp light brown sugar
- 2 tsp paprika
- ½-1 tsp cayenne pepper or chilli powder
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp ground coriander
- 8 chicken thighs or drumsticks or a mixture of both
Make the marinade by mixing everything but the chicken together.
Rub the chicken pieces in the marinade, cover and refrigerate for 1 least an hour or up to 4 hours.
Preheat the oven to 200C/Gas 6.
Spread the chicken pieces out on a roasting tray and cook at the top of the oven for 40-45 minutes, turning occasionally, until golden brown and cooked through.
(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)
Posted in Chicken, Food, Gluten-free | Tagged Cajun chicken, Chicken drumsticks, Cooking, Easy, Food, Gluten-free | Leave a Comment »
26 November 2018 by jonoandjules
We had this as a side dish with pork but it would also work well as a fresh starter or with oily fish.
Fennel & Orange Salad – serves 4
- 2 fennel bulbs
- 3 oranges
- 25g hazelnuts
- small bunch of mint leaves
- small bunch of basil leaves
- small bunch of oregano leaves (optional)
FOR THE DRESSING
- 3 tbsp olive oil
- juice of ½ lemon
- 1 tsp red wine vinegar
- ½ tsp mustard
Trim the base and stalks off the fennel but keep any feathery fronds. Slice the fennel as thin as you can – we use a mandolin for this. Put the slices in a bowl of iced water until ready to serve.
Top and tail the oranges, then cut the skin and membrane off with a sharp knife. Reserve the peel and slice the oranges thinly, removing the seeds, then arrange over a large plate.
Toast the hazelnuts in a dry frying pan until they have coloured and smell good. Rub the skin off with a clean tea towel if needed, then crush lightly into large pieces.
Make the dressing by putting the olive oil, lemon juice, vinegar and mustard into a large bowl. Squeeze any juice from the pieces of orange peel, then season well with salt and pepper and whisk together. Drain the fennel and add to the dressing. Mix well and pile on top of the orange slices. Sprinkle over the hazelnuts, herbs and fennel fronds.
(Original recipe from The Hairy Bikers Mediterranean Adventure by Si KIng & Dave Myers, Seven Dials, 2017.)
Posted in Food, Gluten-free, Vegan, Vegetarian | Tagged Cooking, Easy, Fennel, Food, Gluten-free, Hazelnuts, Orange, Recipe, Salad, Vegan, Vegetarian | Leave a Comment »
23 November 2018 by jonoandjules
We have what you might call a well-stocked cupboard but the problem with bulging cupboards is that it’s easy to forget what’s in there. Every now and then we make a list and search for recipes to use things up which is how we came to make this soup – perfect for lunch on chilly days.
Spiced Lentil Soup – serves 4
- a knob of ginger, grated
- 1 tsp cumin seeds
- a pinch of chilli flakes
- 1 onion, finely chopped
- 2 large carrots, grated
- 150g red lentils
- 1 litre vegetable stock
- a squeeze of lime
- coriander leaves, to serve
Heat a little oil in a large pan and fry the ginger, cumin seeds and chilli flakes for a couple of minutes.
Add the onion and carrots and cook for 5 minutes, then add the lentils and vegetable stock. Bring to the boil, then simmer until the lentils are tender.
Blend until smooth or leave chunky, then stir through a squeeze of lime.
Serve with some fresh coriander leaves if you have them.
(Original recipe in Olive Magazine, November 2011.)
Posted in Food, Gluten-free, Soup, Vegan, Vegetarian | Tagged Carrots, Cooking, Easy, Food, Gluten-free, Recipe, Red lentils, Soup, Vegan, Vegetarian | Leave a Comment »
22 November 2018 by jonoandjules
Please buy fancy tins or jars of tuna in olive oil for this. We often go for Ortiz but recently we’ve been buying Shines Wild Irish Tuna – who knew we had such fabulous fish in Irish waters. Italians will complain about serving Parmesan with this but we can do what we like 🙂
Wine Suggestion: a textural white like Vermentino is our pick. From the Tuscan coast is the delightful Poggio ai Ginepri which is worth seeking out and shows great promise from a very youthful vineyard. Looking further afield you could go for a Vermentino, or Rolle as it is also known as, from France
Linguine with Tuna – serves 4
- 400g linguine
- 150-200g tin or jar of tuna in olive oil (drained weight)
- 50g capers
- 50g green pitted olives, sliced
- zest of 1 lemon
- 2 tbsp grated Parmesan
- 2 tbsp finely chopped flatleaf parsley
- pinch of chilli flakes
- 1 tbsp olive oil
TO SERVE:
- 1 tbsp finely chopped parsley
- 1-2 tbsp grated Parmesan
Bring a large saucepan of water to the boil and add salt. Add the pasta and cook until al dente.
Meanwhile, put the tuna into a large bowl and break gently into flakes. Add the capers, olives, lemon zest, Parmesan, parsley and chilli flakes and stir slightly.
Reserve a ladleful of the pasta cooking water, then drain the pasta. Add the pasta to the bowl and drizzle over the olive oil. Add about 100ml of the cooking water and mix to combine.
Season with salt & pepper, then serve immediately, sprinkled with extra parsley and cheese.
(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)
Posted in Food, Pasta | Tagged Capers, Cooking, Easy, Food, Linguine, Pasta, Recipe, Tuna | Leave a Comment »
21 November 2018 by jonoandjules
We really liked this fresh and vibrant salad by Melissa Helmsley. It went really well with this Korean chicken but we also thought it would be nice with barbecued meat or fish with Asian flavours or Salmon Teriyaki.
Herb & Pak Choi Salad – serves 4 as a side
- 4 large large heads of pak choi, shredded
- 1 large Little Gem or Cos lettuces, finely shredded
- a large handful of fresh coriander, roughly chopped
- a large handful of fresh mint, roughly chopped
- a large handful of fresh Thai basil, roughly chopped
- 4 scallions, finely sliced
FOR THE DRESSING:
- juice and grated zest of 1½ limes
- 6 tbsp sesame oil (not toasted) or extra-virgin olive oil
- 1 tsp raw honey or maple syrup
- 2 tbsp tamari (or you could use light soy sauce)
TOPPING:
- a large handful of almonds, cashews or sesame seeds (or a mixture)
Make the topping first by toasting the nuts and/or seeds in a dry frying pan with a little salt over a medium heat until golden.
Whisk the ingredients for the dressing together in a large bowl and season to taste.
Put the pak choi, lettuce and herbs in a bowl and mix with the scallions. Add the dressing and toss until everything is coasted. Sprinkle over the toasted nuts and seeds to serve.
(Original recipe from Eat Happy by Melissa Hemsley, Ebury Press, 2018.)
Posted in Asian, Food, Gluten-free, Vegan, Vegetarian | Tagged Asian, Cooking, Food, Gluten-free, Pak choi, Recipe, Salad, Side, Side Salad, Vegan, Vegetarian | Leave a Comment »
20 November 2018 by jonoandjules
We love easy ideas like this for adding extra interest to some chicken fillets mid-week. Serve with warm crusty bread and green salad.
Wine Suggestion: your choice of youthful, lighter Italian red; our choice tonight was the refined and under-rated Poggio ai Ginepri Bolgheri Rosso, but almost chose a Chianti. Both would be good.
Chicken breasts with tomatoes, mozzarella & basil – serves 4
- 4 chicken skinless, boneless chicken breasts
- 6 tbsp olive oil
- 4 garlic cloves, peeled and finely sliced
- 2 x 400g tins cherry tomatoes
- 10 basil leaves, plus a few extra to garnish
- 3 x 125 mozzarella balls, drained and sliced (don’t use buffalo mozzarella for this)
Slash each of the the chicken breasts four times with a sharp knife, cutting to the middle.
Heat the oil in a large frying pan over a medium heat and gently fry the garlic and chicken for 2 minutes on each side or until golden all over.
Tip in the cherry tomatoes with the basil and season with salt and pepper.
Cook, uncovered, over a medium heat for 12 minutes, turning the chicken breasts over halfway through.
Meanwhile, preheat the grill to its highest setting.
Take the pan off the heat and put the mozzarella slices on top of the chicken breasts. Grind over some black pepper and put the pan under the grill for a minute or until the cheese starts to melt.
Pour some sauce onto each plate, top with a piece of chicken and garnish with the extra basil.
(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)
Posted in Chicken, Food, Gluten-free | Tagged Basil, Chicken, Cooking, Easy, Food, Gluten-free, Mozzarella, Recipe, Tomato Sauce | Leave a Comment »
18 November 2018 by jonoandjules
Chicken pie is an autumnal dish in our house and we usually try a different version every year. We particularly liked this one flavoured with cider and apples.
Wine Suggestion: A natural suggestion is to drink the cider you used to make the pie, and we finished the remainder of the bottle likewise. Our choice this evening was from Normandy, courtesy of our last trip to France. When matching a wine, we think the appley character of Chenin Blanc is what to go with. If your prefernces are French wine, then a Vouvray is a good choice; tonight we chose the Secateurs Chenin Blanc from Swartland in South Africa; a country that really excels with this grape.
Chicken, Leek & Cider Pie – serves 4
- 60g unsalted butter
- 60g plain flour
- 250ml dry cider
- 250ml full-fat milk
- 1 tbsp Dijon mustard
- 2 tbsp crème fraîche
- 3 medium leeks, sliced into rings
- 1 large apple, peeled, cored and sliced
- 500g cooked chicken, torn into pieces
- 50g extra mature cheddar, grated
- 375g puff pastry
- 2 egg yolks, beaten with 2tsp milk
Melt 40g of the butter in a saucepan and stir in the flour. Continue to stir over a medium-low heat for a minute to make a roux. Remove from the heat and gradually add the cider, mixing carefully with a wooden spoon. Keep stirring until all the cider has been added, then gradually add the milk. Season and return the pan to the heat and, stirring continuously, bring to the boil. Reduce the heat and simmer for 3 minutes. Stir in the mustard, lemon juice and crème fraîche and taste for seasoning.
Melt the other 20g of butter in a frying pan and gently fry the leeks and apples for 5 minutes. Add 2tbsp of water, season, cover and cook over a gentle heat for 8-10 minutes or until tender. If there is a lot of juice you can increase the heat to reduce it.
Add the chicken and half the cheese to the sauce, then bring to the boil. Reduce the heat and heat the chicken through. Gently stir in the leeks and apples. Taste and add more mustard or lemon juice if needed.
Spoon the chicken mixture into a 25 x 20cm pie dish or a round dish 25cm across. The dish should have a capacity of 1.3 litres. Sprinkle over the rest of the cheese and leave to cool completely.
Heat the oven to 200C/180C Fan/Gas 6.
Roll the pastry out on a lightly floured surface to the thickness of a euro coin. Cut off a strip the same width as the lip of your dish. Wet the lip and press the strip onto it. Brush the strip with water and place the rest of the pastry on top. Press the edges to seal, then cut off the excess. Crimp the edges and decorate the top with the trimmings.
Make 3 small slits in the pastry close to the middle, then brush the top with the egg mixture. Bake for 30-40 minutes or until the pastry is golden and puffed up. Serve immediately.
(Original recipe by Diana Henry in BBC Good Food)
Posted in Chicken, Food | Tagged Apples, Chicken pie, Cider, Cooking, Food, Leeks, Pie, Recipe | 2 Comments »
15 November 2018 by jonoandjules
These spicy Spanish meatballs are delicious and just the sort of casual thing we feel like on a Friday night with some patatas bravas, a green salad, and a glass of wine.
Wine Suggestion: Our choice for this tonight was the Dominio de Tares Baltos, a Mencia from Bierzo in Spain. Velvety and dark fruited with a fresh finish and medium body.
Albondigas – Spanish Meatballs – serves 4-6
- 600g lamb mince
- 2 garlic cloves, crushed
- 1 tbsp ground coriander
- 2 tbsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground cinnamon
- 1 tsp ground cardamom
- small bunch of flatleaf parsley, finely chopped plus 3 tbsp finely chopped parsley to serve
- zest of 1 lemon
- 100g breadcrumbs
- 50ml double cream
- 1 egg
- 3-4 tbsp olive oil
FOR THE TOMATO SAUCE
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves
- ½ tsp cinnamon
- ½ tsp cayenne
- ½ tsp cumin
- ½ tsp turmeric
- 2 bay leaves
- 400g tin of tomatoes
- 1 tsp honey
To make the meatballs put all the ingredients, except the oil, into a large bowl. Season generously with salt and pepper and mix with your hands. Shape into 16 meatballs of about 50g each.
Preheat the oven to 200C/Fan 180C/Gas 6.
Put the meatballs onto an oiled baking tray and bake for about 15 minutes or until browned and cooked through, keep them warm.
To make the sauce, heat the oil in a saucepan, then add the onion and fry gently for about 10 minutes or until soft and translucent. Add the garlic, spices, and bay leaves and cook for another couple of minutes, stirring, then add the tomatoes and honey. Pour in 200ml of water and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Remove the lid and cook for another 5 minutes.
To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes to heat the meatballs through and reduce the sauce a little. Serve sprinkled with the parsley.
(Original recipe from The Hairy Bikers Mediterranean Adventure, Si King & Dave Myers, Seven Dials, 2017.)
Posted in Food, Spanish | Tagged Albondigas, Cooking, Food, Hairy Bikers, Lamb mince, Meatballs, Mediterranean, Recipe, Spanish, Spanish meatballs | Leave a Comment »
14 November 2018 by jonoandjules
We love these crispy potato cubes with spicy sauce and this version roasts the potatoes in the oven rather than frying them in heaps of oil. Serve as a side dish or just on their own for a snack.
Wine Suggestion: We love a dry sherry with these, but can’t decide between whether we prefer Fino, Amontillado or Oloros – we recommend them all.
Patatas Bravas – serves 4
- 800g floury potatoes, peeled and cut into 3-4cm cubes
- 2 tbsp olive oil
- 2 tbsp finely chopped flatleaf parsley, to serve
FOR THE SAUCE
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 tbsp sherry vinegar
- ½ tsp sugar or honey
- 1 tbsp sweet paprika, plus extra to serve
- 1 tsp hot paprika, plus extra to serve
Put the potatoes into a pot and cover with cold water. Bring to the boil, add plenty of salt, and simmer for 3-4 minutes or until starting to soften. Drain gently so they don’t break up too much.
Preheat the oven to 200C/Fan 180C/Gas 6.
Put 2 tbsp of olive oil in a roasting tin and heat in the oven. Add the drained potatoes, toss in the oil, and roast for 40-45 minutes.
To make the sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2-3 minutes or until the garlic has started to soften but not coloured. Add the vinegar and sugar or honey and stir until dissolved. Stir in the sweet and hot paprikas.
Pour the sauce over the crispy potatoes and sprinkle with a little extra paprika and some finely chopped parsley.
(Original recipe from The Hairy Bikers Mediterranean Adventure by Si King and Dave Myers, Seven Dials, 2017.)
Posted in Food, Gluten-free, Side dish, Spanish, Vegetarian | Tagged Cooking, Food, Gluten-free, Patatas Brava, Side, Spanish, Starter, The Hairy Bikers | 1 Comment »
12 November 2018 by jonoandjules
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.)
Posted in Uncategorized | Tagged A bird in the hand, Chicken, Cooking, Diana Henry, Food, Pistachios, Recipe, Stuffing, White balsamic vinegar | 3 Comments »
11 November 2018 by jonoandjules
This spiced roast pork by the Hairy Bikers is a really good value roast and feeds lots of people. We served with Tumbet (a Mediterranean vegetable bake) but it would also be great with any seasonal veg. If you have leftovers we recommend this easy pork chilli.
Wine Suggestion: Richer, oaked white wine to work with the richness of the pork. We opened a bit of a treat, the Tyler Santa Barbara County Chardonnay from California and it was beautiful.
Mallorcan Spiced Pork – serves 6 to 8
- 2-2.5kg boned pork shoulder, rolled and skin scored (ask your butcher to do this)
- 1 tbsp olive oil
- juice of ½ lemon
- 2 onions, thickly sliced
FOR THE RUB
- 4 garlic cloves, crushed
- 1 red chilli, finely chopped
- 1 tbsp fennel seeds, lightly crushed
- 4 cloves, ground
- ½ tsp black peppercorns, crushed
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- salt
FOR THE GRAVY
- 1 tbsp plain flour
- 100ml white wine or fino sherry
Preheat the oven to 230C/Fan 210C/Gas 8.
Mix all the ingredients for the rub together and season well with salt. Use your hands to cover the pork with the rub, pushing it into the scores. Wipe off any excess, then rub the pork with the tbsp of oil and pour over the lemon juice. Sprinkle the skin with salt.
Scatter the onion over the base of a roasting tin and put the pork on top. Add 250ml of water. Roast the pork for 30 minutes, then reduce the heat to 180C/Fan 160C/Gas 4 and continue to roast for 25 minutes per 500g.
Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the liquid from the roasting tin and wait for it to settle, then skim off the fat.
To make the gravy, sprinkle 1 tbsp of flour over the roasting tin and stir well over a medium heat to scrape up any sticky bits from the tin. Add the wine or sherry and mix to form a paste. Add the skimmed pan juices and thin with some more water if you need (you can also do this in a pot).
(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)
Posted in Food, Pork | Tagged Cooking, Easy, Food, Mallorcan, Pork, Recipe, Roast pork | Leave a Comment »
11 November 2018 by jonoandjules
We love cooking roasts on a Sunday and are often left with heaps of leftovers. This is an easy chilli which uses cooked pork – perfect for mid-week.
Wine Suggestion: We think that youthful, juicy and medium bodied reds are a good match here. For us it was a Joven Rioja made by Martinez Bujanda which is finely judged to celebrate the fruit without over-powering tannins. Chilled in the fridge for half an hour too.
Leftover Pork Chilli – serves 4
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 1 red pepper, cut into 1cm cubes
- 1 yellow pepper, cut into 1cm cubes
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- 1 tsp dried oregano
- 400g tin chopped tomatoes
- 400ml beef stock
- 500g cold roast pork, in 2cm cubes
Heat the oil in a large, heavy saucepan with a lid. Fry the vegetables over a medium heat for 5 minutes or until softened.
Add the spices and oregano and cook for a minute, then add the tomatoes and stock. Season.
Bring to the boil, then turn down to a low simmer and cook, uncovered, for 30 minutes. Add the pork, cover, and cook for another 30 minutes.
Serve with rice.
(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)
Posted in Food, Gluten-free, Pork | Tagged Chilli, Cooked pork, Cooking, Easy, Food, Gluten-free, Leftover roast pork, Leftovers, Recipe | Leave a Comment »
10 November 2018 by jonoandjules
These take literally minutes to make and they make a super tasty starter or snack.
Wine Suggestion: our favourite wine with dishes like this is dry Riesling, with the limey, citrus flavours of wines from the Clare Valley, like those made by Pikes, coming to mind first. They are zesty and thrilling in flavour with the bracing acidity working perfectly with the citrus fruit to make a wine that is both thirst-quenching and hunger inducing at the same time. Aperitivo!
Spicy Thai fishcakes with dipping sauce – serves 2
- 200g raw peeled prawns
- 2-3 tsp Thai red curry paste
- a small bunch of coriander, stalks separated
- 2 tbsp rice wine vinegar
- 1 tsp golden caster sugar
- 1 red chilli, finely chopped
Put the prawns, curry paste and coriander stalks into a food processor and whizz to a paste. Form 4 to 6 flat cakes.
Heat a non-stick frying pan, heat a drizzle of oil, then fry the cakes for 2-3 minutes on each side until golden and cooked through.
Mix the vinegar, sugar and chilli together in a small bowl.
Serve the cakes with the coriander leaves and sauce for dipping.
(Original recipe by Janine Ratcliffe in Olive Magazine, October 2012.)
Posted in Asian, Food, Gluten-free, Prawns, Shellfish | Tagged Cooking, Easy, Food, Gluten-free, prawns, Recipe, Starter, Thai, Thai fishcakes | Leave a Comment »
9 November 2018 by jonoandjules
We’re all about mushrooms at this time of year, both dried and fresh, as they have the smell and taste of Autumn. We cooked this when the clocks changed and we got home to a cold house after a long weekend away. Serve with steamed rice or Italian roasties, and some greens if you like.
Wine Suggestion: Luigi Pira makes some really thoughtful and traditional Barolos and his Langhe Nebbiolo is no different; it tastes of Nebbiolo with the tar and roses, firm tannins sit well with the perfectly ripe wine and, with a touch of age, velvety undergrowth characters. An excellent match to both the steak and the mushrooms.
Steak in Porcini Mushroom Sauce – serves 4
- 15g dried porcini mushrooms
- 450g sirloin steak, cut into ½ cm strips
- 4 tbsp olive oil
- 250g chestnut mushrooms, sliced
- 1 clove of garlic, peeled and grated
- 1 tsp thyme leaves
- 50ml red wine
- 3 tbsp chopped flatleaf parsley
- 150g mascarpone cheese
Put the dried porcini in a bowl and pour over enough boiling water to cover. Set aside for 5 minutes.
Season the steak really well with salt and black pepper. Heat 2 tbsp of the oil in a large frying pan and fry the steak in batches over a hight heat for a maximum minute per side, or until nicely browned but not cooked through. Transfer to a plate and cover with foil.
Pour another 2 tbsp of oil into the pan and fry the chestnut mushrooms for a couple of minutes. Add the garlic and thyme and cook for another minute. Pout in the wine and cook for another 2 minutes.
Meanwhile, drain the porcini mushrooms and reserve the liquid. Stir the liquid into the frying pan (leave the last gritty bit behind). Roughly chop the porcini mushrooms and add to the sauce.
Stir in the parsley and mascarpone, then return the meat to the pan. Cook gently for a couple of minutes.
Season to taste and serve with rice or Italian roasties.
(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)
Posted in Beef, Food | Tagged Cooking, Dried porcini, Food, Mascarpone, Mushrooms, Porcini mushroom sauce, Recipe | 2 Comments »
6 November 2018 by jonoandjules
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.)
Posted in Food, Soup, Uncategorized, Vegan, Vegetarian | Tagged Butternut Squash, Cooking, Easy, Food, Ginger, Miso, Recipe, Soup, Vegan, Vegetarian | Leave a Comment »
3 November 2018 by jonoandjules
Our local supermarket has perfect sweet turnips with purple and white skin and green tops so when flicking through Madhur Jaffrey’s Indian Cooking we just couldn’t go past this unusual lamb curry. The cooking method goes against many of our instincts but, not wanting to mess with Madhur Jaffrey, we followed the instructions to the letter and the result was amazing! Great with steamed rice or serve with Mushroom Pullao, Spicy Green Beans and Yoghurt with Walnuts and Coriander for a fabulous Indian feast.
Wine Suggestion: We like many struggle to match Indian food with wine. Tonight we had a clean lager which fitted the bill for us, though some more adventurous beers would be good too.
Mughlai Lamb with Turnips (Shabdeg) – serves 6
- 10 small turnips, weighing 750g when the leaves and stems have been removed (halve the turnips if they are larger)
- 5 medium onions, peeled
- 8 tbsp vegetable oil
- 1kg stewing lamb shoulder cut into 4cm cubes (include some bones if you have them)
- 285ml plain yoghurt
- 2.5 cm piece fresh ginger, peeled and very finely chopped
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- 1 tbsp ground coriander
- 2.25 litres water
- ½ tsp garam masala
Peel the turnips and prick them all over with a fork. Put them in a bowl and rub with ¾ tsp of salt, then set aside for 1½-2 hours.
Cut the onions in half, lengthwise, and then across into very thin slices.
Heat the oil in a large, wide, and preferably non-stick pot over a medium-high heat. When hot, stir and fry the onions for about 12 minutes or until they are reddish brown in colour (this took longer than 12 minutes on our hob). Remove the onions with a slotted spoon, squeezing out and leaving behind as much oil as you can. Spread the onions out on a plate.
Add the meat, yoghurt, ginger and 1 tsp of salt to the pot. Stir and bring to a boil, then turn the heat up to high. You should have lots of fairly thin sauce. Cook on a high heat, stirring now and then, for about 10 minutes or until the sauce is fairly thick and you just begin to see the oil (be patient as we cooked for more like 20 minutes to get to this point). Turn the heat down to medium-high and keep stirring and frying for another 5-7 minutes or until the meat is lightly brown and the sauce has disappeared. Turn the heat to medium-low, then add the turmeric, cayenne, and coriander. Stir for a minute.
Add the water and 1tsp of salt. Drain the turnips and add them to the pot. Bring to the boil, then turn the heat to medium-high and cook, uncovered, for about 45 minutes or until you have less than a third of the liquid left (this stage took closer to an hour for us). Stir the pot occasionally as it cooks.
Return the browned onions to the pan and add the garam masala. Stir gently to mix and turn the heat to low. Cook gently, uncovered, for another 10 minutes. Stir it now and then but be careful not to break up the turnips.
Spoon off the fat that floats to the top and serve hot with rice and other Indian dishes (see above).
(Original recipe from Indian Cooking by Madhur Jaffrey, Baron’s Educational Series, 2002.)
Posted in Food, Gluten-free, Lamb | Tagged Baby turnips, Cooking, Curry, Food, Gluten-free, Indian, Indian Cooking, Lamb Curry, Madhur Jaffrey, Recipe, Shabdeg, Turnips | Leave a Comment »
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