Everyone loves a piece of barbecued chicken. This was has a tasty herb marinade.
Wine Suggestion: to hand a bottle of Domaine Gayda “Sphere” Chardonnay and we were pleased with the match. Southern French sunshine, organic vineyards, cooling mountains behind, limestone soils, wild ferment and aging on lees in a mix of concrete tanks and barrels.
Barbecued Chicken – serves 6
3-4 tbsp olive oil
½ tsp English mustard
3 tbsp of chopped herbs – we used parsley chives and tarragon (you could also use thyme)
a little grated lemon zest
a squeeze of lemon juice
a small garlic clove, very finely chopped
1 chicken, jointed
Combine the oil, mustard, herbs, lemon zest and juice, garlic and plenty of black pepper in a large bowl. Slash the chicken in a few places, then toss the pieces in the marinade and leave in the fridge for at least an hour or up to 4 hours.
Get your barbecue fired up.
Before cooking, pat away any excess oil, then seasson with salt. Grill on a moderately hot barbecue, turning often, until cooked through (best to use a meat thermometer and check for 74C). The breast pieces should take about 15 minutes on the hotter part of the barbecue and legs and wings on a cooler part for at least 25 minutes.
Transfer to a warm dish, sprinkle with a little more seasoning and leave to rest for 5-10 minutes before serving.
(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)
Wine Suggestion: a little indulgent, but we wanted to see how a bottle we picked up in the Loire from the winemaker was developing: the Domaine de la Taille aux Loups Montlouis les Hauts de Husseau. A crystalline Chenin Blanc from the neighbouring area to Vouvray, this was exciting, racy and edgy and exceptionally youthful. It may not be super cheap, but we’d argue still a bargain given the quality, complexity, depth and potential to age superbly. We’d even conjecture that it’s a very good option to top white Burgundy. The remaining bottles we’ll try to ignore for a few more years if we can resist.
Salmon, veg and black bean tray bake – serves 4 to 6
2 red onions, cut into wedges
2 sweet potatoes, cut into chunks
2 red peppers, cut into strips
2 tbsp sesame oil or olive oil
1 head of broccoli, cut into florets
400g tin of black beans, drained and rinsed
1 tbsp soy sauce
1 tbsp rice wine
2 cloves of garlic, crushed
5g fresh ginger, grated
½ tsp Chinese 5-spice powder
1 tbsp sesame seeds
fresh coriander, chopped
FOR THE SALMON:
600g skinned salmon fillet, cut into large chunks
1 tbsp soy sauce
1 tsp runny honey
Heat the oven to 200C/fan 180C/Gas 6.
Put the onions, sweet potatoes and peppers into a large roasting tray. Drizzle over 1 tbsp of sesame oil and toss to coat, then season with salt and pepper. Roast for 20 minutes.
Toss the broccoli in the other tbsp of sesame oil and add to the roasting tin. Mix the beans with the soy sauce, rice wine, garlic, ginger and Chinese 5-spice powder and add 100ml of water. Pour this around the veg and cook for another 20 minutes, turning the broccoli over after 10.
Toss the salmon in the soy sauce and honey and place on top of the vegetables. Roast for another 8-9 minutes, or until cooked.
Serve sprinnkled with the sesame seeds and coriander.
(Original recipe from The Hairy Bikers One Pot Wonders by Si King and Dave Myers, Seven Dials, 2019.)
Just look at that stack of barbecued lamb … and it tasted fantastic! We can’t recommend this recipe highly enough. Served successfully with this chopped salad.
Wine Suggestion: We’re enjoying the wines from Portugal at the moment and for this chose the Quinta de la Rosa Tinto. From quite a special part of the Douro this wine has evolved over the past 30 years, ever since the winery pioneered dry Douro wines, into an elegant and sophisticated red with spices, dark fruits and a lovely minerality and freshness.
Barbecued spiced leg of lamb & harissa butter – serves 4 (or more if you get a leg of lamb the size of our one)
1 tsp ground cumin
1 tsp ground coriander
1 tsp hot smoked paprika
1 tsp sumac
½ tsp ground cinnamon
2 tsp ras el hanout
8 tbsp Greek yoghurt
1kg boneless leg of lamb, butterflied
FOR THE SPICED BUTTER:
100g butter, softened
1 tbsp rose harissa
½ lemon, juiced
1 tsp ground cumin
Make the spiced butter by mixing the butter with the harissa, lemon juice, cumin and a pinch of salt. Set aside.
Mix the spices and yoghurt with a pinch of salt and some pepper. Lay the lamb on a tray and spread the yoghurt mixture over both sides. Leave to marinate for at least 20 minutes at room temperature or chill to marinate for longer.
Get your barbecue going and wait until the coals turn ashen, then lay the lamb on the grill and cook for 15 minutes on each side for pink or longer for well done – we recommend a meat thermometer to get your barbecued meat cooked how you like it.
Lift the lamb onto a platter and spoon over the harissa butter, then leave to rest for 10-15 minutes.
Carve the lamb on a board, then serve with the butter juices spoon over.
(Original recipe by Tom Kerridge in BBC Good Food Magazine, August, 2024.)
We’ve had mixed success with these all-in one pot pasta dishes with some working really well and others not quite! We were pleased with this one which worked out really well. Delicious sauce and lovely fresh flavours.
Spicy prawn spaghetti – serves 2
2 tbsp olive oil
1 courgette, diced quice small, about 1cm pieces
165g pack raw peeled prawns
zest and juice of ½ lemon, plus wedges to serve
2 cloves of garlic, sliced
1 tbsp harissa paste
½ tbsp tomato purée
2 tbsp vodka
2 biggish tomatoes, roughly chopped
600ml hot veg stock
150g spaghetti
½ tsp fine sea salt
75g feta, crumbled
a handful of rocket, to serve
Heat 1 tbsp of oil in a large sauté pan, then add the courgette and cook for a few minutes, until just starting to colour. Add the prawns and season lightly with salt and black pepper. Stir for a couple of minutes until the prawns are pink and just cooked. Squeeze in some lemon juice, then tip into a bowl and set aside.
Add another tbsp of oil to the pan and cook the garlic until it sizzles. Add the tomato purée and harissa and cook for 30 seconds, before adding the vodka, followed by the tomatoes. Pour in the stock and add the spaghetti, the salt and some black pepper. Bring the boil, mixing well. Cook at a brisk bubble, without a lid, for 15 minutes or until the pasta is al dente and is coated in the sauce. You can add extra water at any point if needed.
Tip the courgettes and prawns into the pan and toss until piping hot. Taste and add more lemon juice if you like. Serve in pasta bowls with the feta and lemon zest scattered over and a pile of rocket on top.
(Original recipe by Tasmin Burnett-Hall in Sainsburys Magazine, September 2024.)
We buy the most amazing goat from a farm in Northern Ireland where they raise the kid goats not being used for milk. We think it’s such a delicious meat and so underused. After picking up a shoulder from the farm we just had to try this Spanish stew by José Pizarro and were rewarded amply.
Wine Suggestion: If you can find some, we’d suggest trying a Douro red with this dish. They’re full of flavour and usually not shy on tannins; this dish need both body and tannin to match. Pushing the boat out a bit, but as we had company and it was a weekend we opened something special, Wine & Soul’s Pintas Character red. Made from an old-vine field blend of 30 different indigenous grapes this has bags of personality, style, depth and character (excuse the pun!).
Braised goat with aubergines – serves 6
5 tbsp olive oil
1.5kg goat shoulder, diced into 5cm chunks
1 large onion, finely sliced
2 tsp cumin seeds
1 tsp coriander seeds
2 cloves
1 heaped tsp fennel seeds
2 tsp sweet smoked paprika
1 garlic bulb, halved horizontally
1 tbsp tomato purée
450ml red wine
500ml fresh chicken stock
2 aubergines, cut into 3cm cubes
boiled potatoes or crusty bread to serve
Heat 2 tbsp of the oil in a deep casserole dish over a medium-high heat. Season the goat meat , then add to the hot pan in batches and sear until well-browned. Set aside.
Add another tbsp of oil to the pan and gently fry the onion for 10 minutes until very soft. Add the spices and garlic and cook for a couple of minutes.
Return the meat to the pan and add the tomato purée and red wine. Let it bubble up for a few minutes, then add the stock. Cover and bring to the boil, then turn the heat down low and cook gently for 2½ -3 hours.
Heat 2 tbsp of oil in a large frying pan and brown the aubergine all over. Season, then add to the goat and continue cooking for another 30 minutes. The meat should now be very tender and almost falling apart.
Serve with boiled potatoes or crusty bread.
(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant Books, 2022.)
A delicious pasta dish for when you’re short on time.
Wine Suggestion: Despite this being a very Italian inspired dish our match was the t’Air d’Oc Syrah made by Domaine Gayda in the Languedoc. Coming from the foothills of the Pyrenees this has a wonderful balance of black fruits and a fresh peppery twist which allowed the wine to hold its own with the richness of the dish and then cut through and balance the lemony creaminess.
Rigatoni with sausage, lemon & mustard – serves 4
300g rigatoni
450g herby pork sausages
olive oil
1 tsp fennel seeds
200ml white wine
2 tbsp wholegrain mustard
½ lemon, zested
150g crème fraîche
a small handful of parsley, chopped
Cook the pasta then drain but save a little pasta water.
Remove the skins from the sausages, break the meat into little pieces and cook in 1 tbsp of oil in a non-stick frying pan. Fry until golden and crisp, then add the fennel seeds and cook for a minute.
Pour in the wine and let it bubble up, then stir in the mustard, lemon zest and crème fraîche. Simmer until the sauce is the consistency of single cream, then toss with the pasta, a tbsp or so of pasta cooking water and the parsley.
(Original recipe by Janine Ratcliffe in Olive Magazine, July 2014.)
Back to school routine and quick fixes are required. This one is nice!
Wine Suggestion: An uncomplicated, but tasty dish requires similar from a wine. Tonight’s choice was Graziano Pra’s “Otto” Soave Classico with classic green apple and almond flavours. Fresh and lighlty floral with a gentle texture that helps it pair with food.
Pasta with broccoli, anchovy and cumin – serves 4
300g dried fusilli or other short pasta
90ml olive oil
3 cloves of garlic, peeled and crushed
6 anchovy fillets, drained and finely chopped
zest and juice of ½ lemon
1 tsp ground cumin
370g jarred chickpeas, drained (but don’t rinse)
1 tsp aleppo chilli powder
200g tenderstem broccoli, cut into 2½ cm lengths
30g Parmesan, finely grated
Bring a large pan of water to the boil and add plenty of salt. Add the pasta and cook for 3 minutes less than the time indicated on the pack.
Meanwhile, pour the oil into a large sauté pan and put over a medium heat. Add the garlic and fry for a minute, then stir in the anchovies, lemon zest and cumin, and cook for another couple of minutes. Add the chickpeas, chilli and a good grind of black pepper, mix well and turn off the heat.
When the timer goes for the pasta, add the broccoli to the pasta pot and cook for the remaining 3 minutes. Reserve about 100ml of the pasta cooking water, then drain and add the pasta and broccoli to the chickpea pan. Scatter over two-thirds of the Parmesan, then return the pan to the heat and toss well for a minute, adding enough of the reserved pasta water to make a sauce that coats the pasta.
Spoon into warm bowls, add a squeeze of lemon juice, a pinch of aleppo chilli and the remaining Parmesan.
(Original recipe by Yotam Ottolenghi in The Guardian, 13 Apr 2024.)
Wine Suggestion: Choose a white with a definite Mediterranean aspect. We opened a bottle of Domaine Ventenac’s “Dissidents” Cassandre. Made from Vermentino which is found in quite a few countries around Europe under a load of names. This was dry and tasting of grapefruits with hints of apricot and a really nutty, textural oiliness that matched the olives in this dish. Sunshine with substance in a glass.
Chicken with olives and lemon – serves 3
6 skin-on chicken thighs
2 onions, chopped
1 lemon, thinly sliced
a good pinch of saffron strands
a handful of green olives
a handful of coriander, roughly chopped
olive oil
FOR THE SPICE PASTE:
3 cloves of garlic
a few pinches of smoked paprika
1 tbsp ground turmeric
1 tsp cumin seeds
olive oil
Make the spice paste first by crushing the garlic with a good pinch of sea salt using a pestle and mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste, then mix in a couple of tbsps of olive oil or enough to make a paste that will coat the chicken.
Put the chicken thighs in a bowl, then add the spice paste and toss to coat. Cover with cling film and leave to marinate at room temperature for an hour or overnight in the fridge.
Heat a splash of olive oil in a large, shallow pan. Add the onions and soften a little, before adding the chicken thighs and cooking until coloured lightly on both sides.
Add the lemon to the pan and enough water to come halfway up the chicken pieces. Stir in the saffron, season well, then cover with a lid and simmer for 25 minutes, or until the chicken is cooked through. Add the olives and coriander and serve.
(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)
This recipe comes from Rick Stein’s Simple Suppers and it is indeed a simple and easy recipe. Ready in minutes and deeply satisfying!
Wine Suggestion: the creamy beans need a buttery Chardonnay, and likewise this works with the prawns too. Pick you own style, or whatever is at hand. For us we were lucky to have Au Bon Climat’s Santa Barbara County Chardonnay which is Californian sunshine in a glass tempered by the cooling breezes and fogs of this part of the world. Full and deep, but fleet of foot and minerally fresh.
Heat the oil for the butterbeans in a pan and add the garlic. Cook for a minute, then add the butter beans and cook for 3-4 minutes or until warmed through. Add the lemon juice and a couple of tablespoons of water, then whizz in a blender or food processor. Return to the pan and keep warm, you might need to add a little more water if it’s too thick.
Chop the garlic and parsley for the prawns together to get a coarse paste. Pour the oil into a frying pan and when hot, add the chilli flakes and garlic mixture. Cook over a gently heat for a minute until sizzling, then increase the heat a little, add the prawns and stir-fry for a few minutes or until pink and cooked through.
Divide the purée between two warm bowls and spoon the prawns and garlicky oil over the top.
(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)
We love barbecuing our food and when a bunch of plums came our way just had to give this a go. We made too much plum sauce and it was lovely at breakfast with our granola, and then with some sausages another night as well. You can make both sauces in advance.
Wine suggestion: we think this worked really well with Domaine Ventenac’s “les Dissidents” Paria, which is a charming Grenache from the south of France near Carcassonne. Bright and minerally, this is perfectly ripe, but steps lightly with a mineral freshness and effortless weight.
Tahini lamb chops with plum sauce – serves 4 to 6
2 racks of lamb, divided into 12-14 single chops
100g lamb’s lettuce or baby chard or similar
4 plums, halved and stones removed
FOR THE TAHINI BBQ SAUCE:
150g tahini paste
1 clove of garlic, crushed
2 salted anchovies, chopped
1 tsp pul biber
2 tbsp pomegranate molasses
100ml water, plus more if needed
1 tsp flaky sea salt
FOR THE PLUM SAUCE:
6 plums, cut into eighths and stones removed
50g sugar
1 clove of garlic
1 whole dried chilli, cracked in half and seed discarded
1 tsp Szechuan pepper
1 bay leaf
3 tbsp pomegranate molasses
½ tsp flaky sea salt
1 tbsp red wine vinegar
Put all of the tahini bbq sauce ingredients into a small food processor and blitz to a smooth thick paste, you might need a little water.
Put the plum wedges, sugar, garlic, spices, bay leaf and pomegranate molasses into a small frying pan, place over a high heat and bring to the boil. Cook for 5 minutes until the plums soften and start to fall apart, then remove from the heat and stir in the salt and vinegar.
When the barbecue is ready to cook on. Brush both sides of the chops with about half of the bbq sauce. Grill the chops for a couple of minutes, then turn them and brush with more sauce. Grill for another 2 minutes then turn and baste again. Repeat this until the chops have been cooking for 6 minutes on each side, then remove and set aside.
Put the plum halves on the barbecue, cut-side down. Grill for about a minute to just warm a little, then remove.
Scatter the lettuce over a large platter and top with the chops and plums. Serve with the plum sauce on the side.
(Original recipe from Chasing Smoke by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)
You should be making this curry in late summer / early autumn when the tomatoes are just bursting with ripeness. It’s really only worth it if you can find amazing tomatoes, grown for flavour, rather than a consistent size and shape. We buy ours from a farm shop and you can really taste the difference.
Wine Suggestion: Tomatoes we often pair with higher acid and tannic reds like Sangiovese. However, combined with the creamy coconut and yoghurt we eased off on the acidity and chose Frasca La Guaragna Barbera d’Asti which has a mellow softness and depth. Both wine and food are comforting as the nights begin to turn colder.
Tomato Curry – serves 6
5 star anise
10 cardamom pods
1 heaped tsp cumin seeds
1 heaped tsp coriander seeds
1kg top quality, very ripe tomatoes, lots of different sizes, shapes, and colours if you can
3 tbsp olive oil
2 tbsp coconut oil
a big sprig of fresh curry leaves
a large onion, finely sliced
5 cloves of garlic, finely sliced
1 or 2 red chillies, finely sliced
40g fresh ginger, peeled and finely chopped
2 x 400g tins of full-fat coconut milk
50ml natural yoghurt
cooked brown rice, to serve
fresh coriander, to serve
Heat the oven to 200C fan.
Line a large baking sheet with parchment, place all the tomatoes on top and drizzle generously with the olive oil. Season well with salt and bake for 45 minutes to 1 hour. The tomatoes should be slightly caramelised but not totally collapsed.
Meanwhile, heat the coconut oil in a large heavy-based pan over a medium heat. When the oil starts to shimmer, add the spices and fry for 1 minute or until fragrant. Add the curry leaves and sizzle for a few seconds before adding the onion, garlic, chillies and ginger. Season generously with salt and mix together. Cook the onions over a low heat for about 15 minutes or until they are well softened.
Pour in the coconut milk, then rinse out both tins with a little splash of water and add that too. Simmer gently for about 40 minutes, or until thickened, then turn off the heat. Put the yoghurt into a bowl and pour in a ladle of curry sauce. Mix well, then pour the yoghurt mixture into the curry. Taste and adjust the seasoning if needed.
Gently add the baked tomatoes to the curry sauce, taking care not to break them up. Serve with brown rice and fresh coriander leaves.
(Original recipe from The Farm Table by Julius Roberts, Ebury Press, 2023.)
It has not felt very summery in Ireland this year but we haven’t let that put us off cooking for the season. There are still some nice peaches around and this makes a lovely lunch!
Wine Suggestion: We think Viognier is an awkward grape, despite its star status for some. However in the right hands and with the right dish it really comes together. Without breaking the bank and opening one of our Perret Condrieu in the cellar which have amazing balance, expression and character we kept northern Rhone with a simpler, though still delicious, Domaine Gerin “la Champine” Viognier. There’s a peachiness from this wine and hints of an oily texture that just works with this salad.
Charred peach, parma ham and bocconcini – serves 4
4 peaches, halved and stones removed
2 tbsp rapeseed oil
2 large handfuls of rocket (or a mixture of rocket and watercress)
8 slices of Parma ham, cut in half
350g bocconcini
FOR THE DRESSING:
½ red chilli, finely diced
1 red onion, finely diced
100ml extra virgin olive oil
40ml sherry vinegar
TO FINISH:
4 tbsp flaked almonds
4 basil leaves, roughly chopped
Drizzle the cut sides of the peaches with the rapeseed oil, then place cut side down on a hot barbecue and cook for 3 minutes or until you get nice charred marks. Remove them from the barbecue and set aside.
Make the dressing by mixing the chilli, red onion, extra virgin olive oil and sherry vinegar together in a small bowl. Season with salt and pepper.
Put two peach halves on each plate and sprinkle around the rocket. Add the Parma ham and bocconcini, then spoon over the dressing and sprinkle over the toasted almonds and basil to serve.
(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)
We love tacos and definitely don’t make them as often as we should. We’re lucky to have a local Mexican shop, Picado, who make proper corn tortillas, though tortillas from the supermarket will be good too.
Wine Suggestion: This goes great with a medium bodied, juicy red, like Adi Badenhorst’s Secateurs Red. A blend of Syrah, Grenache and a little Cinsault we find this always has a charming depth and persistence, despite the lowly price point.
Chicken tinga tacos – serves 5 to 6
2 tbsp extra virgin olive oil
3 cloves of garlic, crushed
1 onion, finely chopped
2½ tsp dried oregano
250ml chicken stock
80g chipotle in adobo with sauce, finely chopped
2 x 400g tins chopped tomatoes
1 tsp ground cumin
1½ tsp salt
750g chicken thigh fillets
20 x small corn tortillas, warmed
coriander leaves, roughly chopped (to serve)
guacamole (to serve)
FOR THE LIME CREAM:
¼ tsp finely grated garlic
100g sour cream
1 tbsp mayonnaise
1 tsp lime zest
2 tsp lime juice
¼ tsp salt
Make the lime cream by combining all the ingredients in a bowl and mixing well. Place in the fridge until ready to serve.
Heat the oil in a large pot over a hith heat, then add the garlic, onion and oregano and cook for 3 minutes or until the onions are browning at the edges.
Add all the rest of the ingredients, except the chicken. Stir well, then add the chicken in a single layer and submerge in the sauce. Bring to the boil, then reduce the heat and simmer very gently for one hour, uncovered, stirring occasionally. The chicken should be soft and easy to shred.
Transfer the chicken to a large, deep, baking tray and shred with two forks. Meanwhile keep the sauce simmering on a low heat for another 10 minutes until quite thick. Return the shredded chicken to the sauce and toss to coat.
Serve the tinga with the warmed tortillas, coriander leaves, guacamole and lime cream.
(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2022.)
There is a bit of a kick off this but it still seems quite light and fresh with delicious flavours. No wine suggestion as we don’t really think wine goes with this! We ordered some naan bread from the takeaway to serve.
Afghani Chicken Curry – serves 4
600g skinless chicken thighs
5 tbsp ghee or oil
3 green cardamom pods
3 cloves
1cm cinnamon stick
1 medium red onion, chopped
¼ green pepper, deseeded and chopped into 5mm dice
1 tomato, deseeded and finely diced
Naan bread (to serve)
FOR THE SPICE PASTE:
30g coriander
130g full-fat natural yoghurt
3 green finger chillies
4 cloves of garlic
2cm piece of ginger
juice of 1 lime
2 tbsp dried fenugreek leaves (kasoori methi)
1 tbsp ground coriander
1 tsp ground black pepper
40g blanched almonds
Season the chicken thighs with 1 tsp of salt and set aside in a bowl.
Put all of the ingredients for the spice paste into a blender with 125ml of water and blend until smooth. Pour over the chicken, then leave in the fridge for up to a day.
Put a heavy-based casserole over a medium-high heat and add the ghee or oil. When hot, add the cardamom, cloves and cinnamon stick and sizzle for 30 seconds before adding the onions and green pepper. Fry for 10-15 minutes or until golden.
Add the chicken and spice paste to the casserole along with 250ml of water. Bring to a simmer, then cover and cook gently for 30 minutes, stirring occasionally.
Add the tomato and cook for another 15 minutes. The sauce should be quite thick and cling to the chicken, if it’s more liquid than this, leave the lid off to reduce it.
Check for seasoning and serve with naan bread.
(Original recipe from Misarana by Eddie Scott, Quarto, 2024.)
These make a lovely side for a barbecue with a great smoky flavour and a delicious dressing.
Barbecue potato salad – serves 4
800g new potatoes, boiled until tender, then halved
4 garlic cloves, bashed
3 sprigs of rosemary, leaves picked
2 tbsp good quality olive oil
FOR THE DRESSING:
1 tbsp English mustard
1 tbsp runny honey
2 tbsp chopped chives
2 tbsp good olive oil
Put the potatoes, garlic and rosemary onto a large sturdy baking tray. Season well and trickle over the olive oil, then toss together.
Put the tray onto a hot barbecue and cook the potatoes for about 3 mintues, then shake and cook for another 3 minutes or until hot through. Remove from the barbecue and set aside while you make the dressing.
Whisk the dressing ingredients together in a small bowl.
Pick the rosemary and garlic out of the tray and discard. Trickle the dressing over the hot potatoes and toss well to coat, leave to stand for 5 minutes, then serve warm.
(Original recipe from Tom Kerridge Outdoor Cooking, Bloomsbury Absolute, 2021.)
This is a really lovely salad! We served with some barbecued lamb but it would be great with loads of things.
Turkish chopped salad – serves4 to 6
5 tbsp extra virgin olive oil
50g pine nuts
250g feta, cut into 2cm cubes
2 tsp dried mint
1 tsp pul biber
1 lemon, finely zested and juiced
3 large, ripe tomatoes, roughly chopped
¼ cucumber, deseeded and chopped
1 red romano pepper, deseeded and sliced finely into rings
1 Cos or Little Gem lettuce, roughly chopped
10g mint leaves, roughly chopped
25g parsley leaves, finely chopped
2 tbsp white wine vinegar
1 red onion, finely sliced
50g pitted black olives
Drizzle 1 tbsp of the oil in a small frying pan and fry the pine nuts for a couple of minutes until golden brown, then set aside.
Mix the cheese cubes in a bowl with 2 tbsp of the olive oil, 1 tsp of the dried mint, the pul biber, ¼ tsp of coarse black pepper and the lemon zest. Set aside.
Put the tomatoes, cucumber, pepper, lettuce, fresh mint and parsley in a large bowl and toss well with 1 tbsp of the lemon juice and all the white wine vinegar.
Drizzle the last 2 tbsp of oil over the salad and toss well, then add the red onion, black olives, toasted pine nuts, 1 tsp of dried mint and toss again. Add the cheese and toss gently before serving.
(Original recipe from Good Food Magazine, August 2024.)
We’ve made this a few times for and it’s never failed to impress. Reliable comfort food with lots of tasty additions!
Wine suggestion: we opened a velvety Côtes du Rhône red by Domaine Roche. A charming and quite sophisticated Grenache, Syrah and Carignan that we’ve enjoyed before. If you’re looking for a step up from this, their Cairanne is a joy and really shows the class of this under-sung appellation near Chateauneuf du Pape.
Loaded Chicken Pasta Bake – serves 6
350g penne pasta
150g streaky bacon rashers
100g baby spinach
80g sundried tomato strips in oil, drained and roughly chopped
2 tsp chopped parsley, to serve
FOR THE CHICKEN:
500g skinless and boneless chicken thigh fillets
¾ tsp each cooking salt and black pepper
30g unsalted butter
FOR THE SAUCE:
30g unsalted buter
2 cloves of garlic, crushed
60ml dry white wine
50g plain flour
500ml full-fat milk, hot
250ml double cream
375ml chicken stock
½ tsp each onion powder and garlic powder
1 tsp cooking salt
100g finely grated Parmesan
250g grated mozzarella
Heat the oven to 180C/160C Fan.
Bring a large pan of water to the boil and add plenty of salt. Cook the pasta according to the timings on the pack, then drain and leave to cool.
Place the bacon rashers in a large pan over a medium-high heat and cook for a few minutes until golden, then turn them over and cook for another 2 minutes. Drain on some paper towels, then chop into 1cm pieces. Discard the bacon fat in the pot.
Season the chicken with the salt and pepper. Melt the butter in the same pan over a medium-high heat. Cook the chicken for 4 minutes on each side, then set aside to rest for 5 minutes before slicing into 1cm thick slices.
Melt the butter for the sauce in the same pan over a medium-high heat. Add the garlic and cook for 20 seconds before adding the wine. Simmer rapidly for a couple of minutes or until almost evaporated. Lower the heat to medium, add the flour and stir for 1 minute. Gradually add the milk and keep stirring until thickened, then add the cream and stock. Bring the sauce to a simmer and stir for about 5 minutes or until thick enought to coat the back of a wooden spoon.
Stir in the onion and garlic powder, salt, pepper and two-thirds of the Parmesan and mozzarella. Stir until the cheese has melted.
Stir in the spinach, chicken, sundried tomato, most of the bacon and all of the pasta. Pour into a 30 x 22cm baking dish, sprinkle with the remaining Parmesan, then the mozzarella and bacon. Bake for 25 minutes or until the cheese is melted and golden.
Leave to stand for 5 minutes before serving sprinkled with parsley.
(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2023.)
How can it be soup season already?? This is a good transition recipe made with summer veg and herbs. Don’t leave out the feta and lemon zest garnish as it really makes it sing.
Courgette, pea and basil soup – serves 8
75ml olive oil, plus extra to serve
1 bulb of garlic, cloves separated and peeled
about 1.3kg of courgettes, cut into 3 cm thick slices
1 litre veg stock
500g frozen peas
50g basil leaves
200g feta, crumbled into pieces
1 lemon, finely grate the zest
Heat the olive oil in a large saucepan over a medium heat. Add the garlic cloves and fry for a few minutes or until turning golden. Add the courgettes, 2 tsp of salt and plenty of black pepper and keep cooking for about 3 minutes, stirring all the time, until the courgettes are starting to brown. Pour in the stock and 500ml of water, then bring to the boil over a high heat. Cook for 7 minutes, until the courgettes are softened.
Add the peas, stir through for 1 minute, then add the basil. Remove the soup from the heat and whizz using a stick blender or liquidiser until smooth.
Serve the soup in bowls with crumbled feta, some lemon zest and a drizzle of good olive oil.
(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, Penguin: Random House, 2018.)
This vegan curry caught our eye on The Guardian website and we’re glad we tried it. Courgettes are in-season and if you like beans and pulses like we do then this is a great combination. We’ll definitely do this one again.
Drink suggestion: we had this with a glass of Asahi Super Dry Lager which we find works better with more foods than other brands. We know it’s not as trendy as craft beer, but it’s a good recipe and has a good ability to work with food.
Courgette & white bean curry – serves 4
5 tbsp rapeseed oil
20 fresh or frozen curry leaves
2 tsp cumin seeds
1 tbsp black mustard seeds
1 onion, peeled and finely chopped
4 cloves of garlic, peeled and very finely sliced
2 green finger chillies, sliced lenthways
500g courgettes, halved lengthways and cut into short pieces
1 tsp ground turmeric
1½ tsp fine sea salt
¼ tsp coarsely ground black pepper
2 x 400g tins coconut milk
2 x 400g tins cannellini beans
40g fresh coriander, leaves and stems sliced
juice of ½ lemon
steamed basmati rice, to serve
Put the oil in a large sauté pan over a high heat. When very hot, add the curry leaves, cumin seeds and mustard seeds and stir. Next, add the onion, garlic, chillies and courgettes and cook for a couple of minutes. Add the turmeric, salt and pepper, and continue cooking for another 4 minutes.
Add the coconut milk and beans, and cook, still on a fast boil, for another 5 minutes, or until the courgettes are tender. Stir in the coriander, then add the lemon juice a tsp at a time until it tastes right.
Serve with basmati rice.
(Original recipe by Meera Sodha in The Guardian, 30th May 2024.)
A gently spiced curry that reaches new heights when served with tamarind shallots. We’ll be making it again.
Wine Suggestion: We think this goes really well with a slightly honeyed, just off-dry Chenin Blanc like the Domaine Aubuisieres Vouvray Silex. With a touch of residual sugar this is rounded and smooth. And with the tart tamarind and sweet shallots it’s a joy.
New potato & green bean istoo with tamarind shallots – serves 4
2 tbsp rapeseed oil
10 fresh curry leaves (we buy them in the Asia market and freeze them)
4cm cinnamon stick, broken in two
1 medium onion, sliced
2cm fresh ginger, peeled and finely grated
4 cloves of garlic, crushed
1 green finger chilli, slit
650g baby new potatoes, quartered
1 tsp each of salt and freshly ground black pepper
1 x 400ml tin of coconut milk
250g green beans, trimmed
cooked basmati rice, to serve
FORT THE TAMARIND SHALLOTS:
800g banana shallots
400g vine tomatoes
1 tsp cumin seeds
½ tsp black mustard seeds
5 tbsp rapeseed oil
¾ tsp salt
2 tsp tamarind paste
8 fresh curry leaves
1 green finger chilli, slit
Heat the oil for the istoo over a medium heat in a large casserole dish. Once hot, add the curry leaves, cinnamon stick and onion. Cook for 8-10 mintues or until the onion is very soft but not coloured. Stir in the ginger, garlic and chilli and cook for another 2 minutes.
Add the potatoes, salt and pepper, then stir in the coconut milk. Fill the empty can with 100ml of water and add to the casserole. The potatoes need to be just covered so add a little more water if you need. Bring to the boil over a medium heat, then turn down and simmer for 10 minutes.
Add the green beans, then cover and simmer until the beans and potatoes are tender – about 5-6 minutes.
FOR THE TAMARIND SHALLOTS:
Preheat the oven to 180C fan/200C/gas 6 and line two large baking trays with foil.
Top and tail the shallots, then cut them in half lengthways and peel off the skin. Put the shallots onto one of the two lined trays, breaking them up a little as you go – they should be in a single layer. Halve the tomatoes and place these on the other tray.
Grind the cumin and mustard seeds together in a pestle and mortar to a coarse powder. Add the oil and salt, then pour over the shallots and tomatoes, mixing with your hands to coat the shallots.
Bake for 25 minutes, turning the trays halfway, then remove from the oven and tip the tomatoes onto the shallot tray and add the tamarind, curry leaves and chilli. Carefully mix with a wooden spoon, then bake for another 5-8 minutes, until they are starting to char here and there. Transfer to a bowl and serve with the istoo and cooked basmati rice.
(Original recipe from East by Meera Sodha, Penguin: Random House, 2019.)
Jono & Jules do food & wine 