16 November 2016 by jonoandjules
This is a good chilli for mid-week. It uses turkey mince which is lean, and easy to pick up now in supermarkets. It’s not lacking in flavour and we will definitely be doing it again.
Wine Suggestion: a lighter Spanish red is the trick here; make sure it doesn’t have too many tannins. Our find of the moment is a rarity from Teruel, in Aragon which has a harsh climate of hot summers and very bitterly cold winters. From a resurrected-reinvented vineyard the Jesus Romero Rubus is an unoaked blend of Garnacha, Tempranillo and Syrah. The beauty of this wine is the purity of fruit that sings and layers itself across the palate and has a very long finish. Never heavy, yet full of life. That said, it’s mid-week, so go for it, have whatever is open and it’ll be grand!
Turkey Chilli Jacket Potatoes – serves 4
- 4 large baking potato
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 300g turkey mince
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp cider vinegar
- 1 tbsp soft light brown sugar
- 350ml passata
- cheddar cheese, grated, to serve
- 4 scallions, chopped, to serve
Heat oven to 220ºC.
Prick the potatoes all over with a fork. Rub with a little oil, and bake for 20 mins, then turn the oven down to 200ºC and cook for 45 mins-1 hour depending on the size of your spuds.
Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it’s cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.
Cut a cross in the potatoes and serve filled with the chilli, some chopped scallions and grated cheese.
(Original recipe from BBC Good Food)
Posted in Food, Gluten-free | Tagged Chilli, Cooking, Food, Gluten-free, Healthy, Jacket Potatoes, Mid-week, Recipe, Turkey mince | 2 Comments »
14 November 2016 by jonoandjules
This is an easy solution for feeding a crowd and almost everyone likes roast chicken. All you need is some new potatoes or creamy mash on the side. We love the fresh tarragon with the peas but you could use mint if you prefer. The combination of the peas, shallots, herbs and pancetta really add extra depth to the chicken and lift even ordinary chickens to feast-like levels. Of course, if the budget allows, get a good, free-range one as the extra flavour is really worth it.
Wine Suggestion: As this dish is a bit richer than your standard roast chicken it demands more than most white wines can deliver. We find Pinot Noir a good choice. This time we chose the Justin Girardin Santenay 1er Clos Rousseau and the earthy flavours danced with the salty, crispy pancetta and sweet peas. The tarragon made it all the more reminiscent of holidays in France.
Herb-Roast Chicken – serves 8-10 (easily halved)
- 200g cubetti di pancetta
- 800g shallots, trimmed
- 2 tbsp olive oil
- 2 chickens (about 1.5kg each)
- 500ml hot chicken stock
- 800g peas (frozen will be fine)
- small pack tarragon, roughly chopped
Heat oven to 190C/170C/gas 5.
Fry the pancetta gently in a heavy frying pan until crisp – if you start with a cold pan you shouldn’t need to add any oil. Remove with a slotted spoon and set aside. Add the shallots to the pan and fry in the pancetta fat for 10-15 minutes or until golden and starting to soften. Tip the shallots into a very large roasting tin.
Rub the olive oil over the chickens and season well with salt and pepper, then place the chickens into the roasting tin with the shallots. Roast for about 1 hour 20 minutes or until golden and cooked through. Remove the chickens from the tin and cover with foil.
Put the roasting tin directly onto the hob and stir in the stock. Bubble for a few minutes and scrape any sticky bits off the bottom of the tin with a wooden spoon. Add the peas, pancetta and most of the tarragon to the stock and bubble for a few minutes or until the peas are cooked, then season.
Meanwhile carve the chicken into large pieces. Transfer the peas to a warm serving platter and serve the chicken on top with the rest of the tarragon sprinkled over.
(Original recipe from BBC Good Food Magazine, April 2010.)
Posted in Chicken, Food, Gluten-free | Tagged Chicken, Cooking, Crowd, Easy, Entertaining, Food, Gluten-free, pancetta, peas, Recipe, Roast, Roast chicken, Tarragon | Leave a Comment »
12 November 2016 by jonoandjules
Ripped red pepper duck curry
The addition of fresh red peppers and cherry tomatoes gives this curry a really fresh and summery feel. Perfect for when you fancy something spicy on a warm evening. It is also equally at home as the nights draw in, like the moment in Dublin and you fancy an open fire to cosy up to.
Wine Suggestion: A good Gewürztraminer makes a surprisingly brilliant match for this dish with enough weight for the richness and texture and plenty of aromatics to compliment the flavours. Our choice this time was the excellent Cave de Turckheim’s Reserve Gewürz, an off-dry wine that balanced perfectly with the heat of the red curry paste.
Ripped Red Pepper Duck Curry – serves 4
- 4 duck legs
- 1 tbsp fish sauce
- 1 stick lemongrass, finely chopped
- 2 large cloves of garlic, crushed
- vegetable oil
- 2 red peppers, deseeded and sliced lengthway
- 5 tbsp Thai red curry paste
- 2 x 400ml tins coconut milk
- 3 tsp sugar
- juice of ½ a lime, plus wedges for serving
- 12 baby plum tomatoes
- a handful of Thai or regular basil
- red chilli and shallots, sliced finely to serve
- steamed rice, to serve
Preheat the oven to 200ºC/180ºC fan/Gas 6.
Rub the duck legs with some salt and pepper, 1 tbsp of the fish sauce, lemongrass, crushed garlic and 2 tbsp of oil. Place in a roasting tin, cover with foil and bake for 1 hour. Remove the foil and add the sliced red peppers to the tin, tossing them in a little of the duck fat. Turn up the oven to 220ºC/200ºC fan/Gas 7 and roast uncovered for another 15 minutes or until the duck skin has crisped and the pepper slices are blistered. Remove the peppers and keep to one side. Pull the duck meat and skin from the bones and keep to one side.
Simmer the bones in 500ml water for about 30 minutes to make a stock.
In a saucepan, fry the curry paste in the oil until darkened in colour. Stir in the coconut milk, then add the stock, fish sauce and sugar and simmer for about 20 minutes or until it has thickened slightly. Squeeze in the lime juice. Stir in the strips of pepper, baby plum tomatoes and the shredded duck – reserving some crispy-skinned pieces for serving – and gently simmer for about 3 minutes or until heated through.
Remove from the heat and stir in a small handful of basil leaves. Ladle into bowls, piling on top the reserved crispy duck, some extra basil and shredded chilli and shallots to taste. Serve with lime wedges and steamed rice.
(Original recipe by Alastair Hendy in BBC Olive Magazine, August, 2014.)
Posted in Asian, Duck, Food, Gluten-free | Tagged Cooking, Curry, Duck, Duck Curry, Food, Recipe, Thai, Thai red curry, Thai red curry paste | 4 Comments »
9 November 2016 by jonoandjules
This dish was traditionally cooked in a glazed clay pot. However these have successfully been replaced by cast-iron casseroles, like our favourite oval shaped one from le Creuset. It keeps the heat stable which makes it perfect for the long and slow cooking required for this dish. Very like our Chianti Beef recipe but with a few French touches.
Wine Suggestion: with a nod to the French origins of this dish we’d suggest a good Gigondas from the Rhone to match. With rich brambly fruit, good spicy tannins and a touch of elegant leathery development the Grapillon d’Or Gigondas was immensely enjoyed last time we cooked this, but other GSM (Grenache-Syrah-Mourvedre) blends from around the world would work well too.
Daube of Beef – serves 6
- 1.2kg shin of beef, cut into large pieces
- 4 tbsp plain flour, well seasoned
- oil for frying
- 200g smoked bacon lardons
- 2 onions, diced
- 2 celery sticks, sliced thickly on a diagonal
- 4 carrots, sliced thickly on a diagonal
- 4 cloves of garlic, crushed
- 750ml red wine
- 2 tbsp tomato purée
- 2 cloves, ground
- 2 bay leaves
- 2 strips of orange peel
- flat-leaf parsley, to serve
Heat the oven to 150ºC/Fan 130ºC/Gas 2.
Toss the beef in the seasoned flour (we shake them together in a large freezer bag).
Heat 2 tbsp of oil in a large non-stick frying pan and brown the beef in batches before transferring with a slotted spoon to a large casserole dish with a lid. Add the bacon to the frying pan and cook until brown and crispy, then scoop out and add to the casserole with the beef. Cook the onions until golden and caramelised then add these to the beef. Finally fry the carrot and celery until just starting to colour. Add the garlic and cook for a minute then add to the beef. Add a splash of wine to the frying pan to deglaze, stirring to scrape any crusty bits from the bottom of the pan, then tip into the casserole. Add the rest of the wine to the casserole and bring to a simmer. Stir in the tomato purée, cloves, bay leaves and orange peel.
Transfer the casserole to the oven and cook for 2½ hours or until the meat is very tender – leave the lid off for a while at the end if you want the sauce to thicken to bit. Scatter with the parsley to finish.
(Original recipe by Lulu Grimes in BBC Olive Magazine, September, 2012).
Posted in Beef, Food | Tagged Beef, Casserole, Cooking, Daube, dinner, Easy, Food, French, Stew | Leave a Comment »
7 November 2016 by jonoandjules
Really delicious salmon with crispy skin and a rich sauce. Serve with rice and some asian greens.
Wine Suggestion: Soy sauce accentuates tannins in wine so we’d suggest avoiding reds for this dish. With ingredients that include Sake, Mirin/Sherry and sugar there are two options that we find work really well, and in a contrasting way. Firstly a non-dry, slightly sweet Oloroso sherry, like the Valdespino 1842 VOS Oloroso, will work with the umami savoury characters and compliment the rich sweetness. Alternately play with a bit of contrast and pick a good Rosé Champagne, like Billecart-Salmon’s benchmark example; this plays with the senses and adds an extra vibrancy to a dish already replete with flavour.
Salmon Teriyaki – serves 4
- 250ml light soy sauce
- 125ml sake or rice wine
- 125ml mirin or dry sherry
- 100g caster sugar
- 4 salmon fillets, skin-on
- 1 tbsp sunflower oil
Mix the first 4 ingredients together and stir until the sugar has dissolved to make a teriyaki sauce. Marinade the salmon in half of the sauce for at least 3 hours. Pour the rest of the sauce into a saucepan and bubble gently on a low heat for 30 minutes or until reduced and thickened.
Heat the oven to as high as it goes, then put the drained salmon fillets in an ovenproof dish, skin upwards. Cut small squares of foil to cover the salmon skin and stop it burning.
Bake for 5-6 minutes, then remove the foil and brush oil over the skin. Return to the oven for another 5-6 minutes or until the skin is crispy and starting to char.
Pour some of the reduced sauce onto each plate and sit the salmon on top to serve.
(Original recipe by Reiko Hashimoto-Lamber IN: BBC Good Food Magazine, April 2008.)
Posted in Asian, Fish, Food, Gluten-free | Tagged Asian, Cooking, Easy, Food, Gluten-free, Japanese, Recipe, Salmon, Teriyaki | 1 Comment »
5 November 2016 by jonoandjules
These prawns, flavoured with lots of garlic and warm spices, make a simple but really tasty starter. Serve with plenty of bread for mopping up the juices.
Wine Suggestion: We really like unoaked, slightly lighter, Spanish reds with this dish especially with 30 minutes in the fridge to give a cool edge to them. A newish find has been the Jesus Romero “Rubus”, a delicious blend of Garnacha, Tempranillo and Syrah which has a purity and persistence of fruit that charms us every time.
Spicy Prawns – serves 4
- 300g raw peeled king prawns
- 4tbsp olive oil
- 4 garlic cloves, crushed
- 2 tsp paprika
- 1½ tsp ground cumin
- ¾ tsp ground ginger
- a good pinch of cayenne pepper or chilli powder
- 5 tbsp chopped coriander or parsley
Heat the oil with the garlic and spices in a large frying pan. Keep stirring until aromatic, then throw in the prawns and fry quickly over a medium heat until pink – about a minute. Stir in the coriander or parsley and serve.
(Original recipe from Foolproof Mediterranean Cookery by Claudia Roden, BBC Worldwide Ltd., 2003.)
Posted in Food, Gluten-free, Prawns, Shellfish | Tagged Cooking, Easy, Food, Garlic, Garlic prawns, Gluten-free, prawns, Recipe, Shellfish, Starter | Leave a Comment »
31 October 2016 by jonoandjules
This is super rich and luxurious and needs no other accompaniment than lots of dressed salad leaves (and a glass of wine of course).
Wine Suggestion: There are two options here. One is to balance the richness of the dish with an equally weighty wine and for this we’d drink a good white Burgundy, Meursault preferably. Conversely you can cut through the richness with something a bit more fresh and zingy such as a good Sancerre, the key here is to make sure the wine has texture and concentration so it’s not overwhelmed. Again, choose a very good producer if you can.
Salmon with macaroni – serves 4
- 600ml double cream
- 400g piece of salmon fillet
- 1 bay leaf
- 150g macaroni
- 2 tbsp wholegrain mustard
- 50g sourdough bread
- large handful of fennel fronds/dill
Preheat the oven to 200ºC.
Pour the cream into a saucepan and add the salmon, bay leaf and some freshly ground black pepper. Bring almost to the boil, then turn the heat down and cook gently for about 10 minutes or until the flesh flakes easily, then remove from the heat.
Boil the pasta in lots of salty water for about 9 minutes, then drain and tip into a baking dish. Remove the salmon from the cream and flake into large chunks, discarding any skin and bones. Tuck the salmon in amongst the pasta. Add the mustard to the cream with a little salt, then pour over the salmon & pasta.
Put the sourdough bread and fennel/dill into a food processor and pulse to coarse crumbs. Scatter the herby crumbs over the pasta. Bake for 20-25 minutes or until the crumbs are golden.
(Original recipe from The Kitchen Diaries III by Nigel Slater, Fourth Estate, 2015.)
Posted in Fish, Food, Pasta | Tagged Cooking, Dill, Fish, Food, Macaroni, Pasta, Pasta bake, Recipe, Salmon, Wine Match, Wine Pairing, Wine suggestion | 5 Comments »
29 October 2016 by jonoandjules
Brown food is just not photogenic but this really is a delicious lamb curry. Lamb neck is one of our favourite cuts; cheap and meltingly tender when cooked slowly.
Wine Suggestion: We’ve yet to find a wine that we think works with the intense flavours in this dish. Try an Indian beer such as Singah.
Cinnamon Lamb Curry – serves 8
- 4 tbsp rapeseed oil
- 2 large onions, finely chopped
- 8 cloves of garlic, finely chopped
- 1 x 400g tin of plum tomatoes
- 1½ tsp garam masala
- 1¼ tsp chilli powder
- 2 tsp ground cumin
- 1½ tbsp ground cinnamon
- 1½ tsp salt
- 1.2kg lamb neck fillet, chopped into chunks
- 150ml full-fat yoghurt, whisked
Heat the oil in a large, heavy casserole dish over a medium heat. Add the onions when the oil is hot and fry until golden, about 8-10 minutes, then add the garlic and stir-fry for another couple of minutes.
Pour the tinned tomatoes into a bowl and crush a little with your hands before adding to the casserole. Cook for about 6 minutes or until the sauce has thickened.
Add the garam masala, chilli powder, cumin, cinnamon and salt, and mix. Add the lamb and cook until sealed all over. Add the yoghurt one spoon at a time while slowly stirring (to prevent splitting) and then add 200ml of warm water – you want it to just cover the lamb.
Bring the mixture to the boil, then cover and turn the heat to low. Simmer for 1½ hours or until the lamb is soft and falling apart. Take the lid off the pan and reduce the sauce to a consistency you like, then remove from the heat. Season to taste and serve with naan breads or steamed rice.
(Original recipe from Made in India by Meera Sodha, Penguin, 2014.)
Posted in Asian, Food, Gluten-free, Indian, Lamb | Tagged Cooking, Food, Gluten-free, Howrah Express Cinnamon Lamb Curry, Indian, Lamb, Lamb Curry, Lamb neck, Recipe, Taj anna loving wari gosht | 3 Comments »
26 October 2016 by jonoandjules
A tasty mid-week veggie curry for two. Not much more to say really. Serve with a cold beer if you’ve got one.
Bombay Egg & Potato Curry – serves 2
- 2 onions, 1 chopped and 1 quartered
- sunflower oil
- 2 green chillies, 1 halved and deseeded and the other finely sliced
- 2 garlic cloves
- a handful of coriander, leaves and stalks separated
- 2 tsp turmeric
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp fennel seeds
- 2 tsp black mustard seeds
- 1 vegetable or chicken stock cube
- 1 tin chopped tomatoes
- 150ml coconut milk
- 400g potatoes, peeled and cut into 2.5cm dice
- 3 eggs
- juice of 1 lemon
- basmati rice to serve
Fry the chopped onion in 1 tbsp of sunflower oil in a large frying pan or shallow casserole until soft and golden.
Meanwhile, whizz the quartered onion, halved chilli, garlic & coriander stalks with ¼ tsp salt to a paste – you might need to add a splash of water.
When the onions are softened, stir in the paste and spices and fry for about 5 minutes or until fragrant. Crumble in the stock cube, stir in the tomatoes and coconut milk along with a tinful of water and bring to a simmer. Add the potatoes, then cover and simmer for about 8 minutes.
Meanwhile, boil the eggs in boiling water for about 8 minutes, then cool under cold running water, peel and quarter.
Remove the lid from the curry and continue to simmer for another 10-15 minutes or until the potatoes are tender and the sauce has reduced and thickened.
Taste the curry and season with salt, black pepper and lemon juice to taste. Gently lay the quartered eggs into the sauce, turn off the heat and replace the lid to allow the eggs to gently warm for a minute or so.
Serve with the sliced green chilli, coriander leaves and steamed basmati rice.
(Original recipe by Sarah Cook in BBC Olive Magazine, April 2015.)
Posted in Food, Gluten-free, Healthy, Indian, Vegetarian | Tagged Cooking, Curry, Easy, Eggs, Food, Gluten-free, Indian, Potato curry, Recipe, Vegetarian, Veggie curry | Leave a Comment »
24 October 2016 by jonoandjules
We made this because we had lentils, onions, celery and carrots lying around and we hate wasting anything. This is hearty and perfectly adequate as as a stand-alone dish. The herb paste and goat’s cheese make it extra special. Not at all bad for a leftovers soup!
Wine Suggestion: as this is so hearty and earthy a round, juicy red matches this dish well. The Beelgara Shiraz from the Riverland in Australia, while not particularly complex works well because of the warm bramble and plum flavours, medium body and gentle tannins that don’t dominate but rather sit delightfully alongside the flavours of the lentils, pesto and cheese.
Tajik Green Lentil & Rice Soup – serves 4
- olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 4 tomatoes, chopped
- 3 garlic cloves, finely chopped
- 2 tsp cumin seeds
- ½ tsp ground allspice
- 200g green or brown lentils, washed
- 150g brown rice, washed
- 2 bay leaves
- 1 litre hot vegetable stock
- 120g crumbly goat’s or sheep’s cheese
For the herb paste:
- 6 tbsp olive oil
- a good handful of flat-leaf parsley
- a good handful of coriander
- a handful of mint
- a handful of pistachios
- a squeeze of lemon juice
Heat a large saucepan over a medium heat and add a good glug of olive oil. Throw in the onion, celery, carrot & tomatoes and cook until softened. Add the garlic, cumin seeds & allspice. Cook for another minute then stir in the lentils, rice & bay leaves.
Pour in the vegetable stock, bring to the boil, then turn down and cover the pan. Cook for 20-30 mintues or until the rice and lentils are tender.
To make the herb paste: put all the ingredients in a small blender with a good pinch of salt and pepper, then whizz to a thick puree.
Thin the soup with a little hot water and taste for seasoning. Serve in bowls with the herb paste & crumbled cheese on top.
(Original recipe from Samarkand by Caroline Eden & Eleanor Ford, Kyle Books, 2016.)
Posted in Food, Gluten-free, Soup, Vegetarian | Tagged Cooking, Food, Fresh herbs, Gluten-free, Lentils, Pistachios, Recipe, rice, Soup | 3 Comments »
22 October 2016 by jonoandjules
Marsala honey pears with Gorgonzola & walnuts
A dessert and a cheese course all at once, solving the problem of which goes first. This is really delicious Autumn dish. Make sure you serve the creamy gorgonzola at room temperature. Marsala is a dessert wine from Sicily which is relatively easy to find, it also works well with figs – see Roast Figs with Marsala.
Wine Suggestion: naturally the Marsala from the recipe is a great match, look out for Florio or Pellegrino amongst others. Alternately a really good Sauternes emphasises the honey or a white Maury brings out the pears and all will work well with the Gorgonzola.
Marsala Honey Pears with Gorgonzola – serves 6-8
- 2 tbsp olive oil
- 2 pears, about 500g in total, cored and cut into eighths
- 3 tbsp Marsala
- 2 tbsp honey
- 50g walnut halves
- 500g ripe Gorgonzola – keep in a cool place but avoid putting it in the fridge if at all possible
Heat the oil in a large frying pan, then fry the pears for 3 minutes per side.
Mix the Marsala and honey together, add to the pears and allow the mixture to bubble furiously, then transfer to a plate.
Add the walnut halves to the juices left in the pan and stir-fry for about a minute or until browned and sticky. Remove from the pan and scatter over the pears. Serve with the creamy slab of Gorgonzola on the side.
(Original recipe from Nigella Express by Nigella Lawson, Chatto & Windus, 2007.)
Posted in Cheese, Dessert, Food, Gluten-free | Tagged Autumn, cheese, Cheese course, Cooking, Dessert, Food, Gluten-free, Gorgonzola, Marsala, Recipe, Walnuts | Leave a Comment »
20 October 2016 by jonoandjules
This is great for when you’re asked to bring a dish to a garden or other party. It feeds lots of people and is easy to transport and serve cold when you get there. Coronation Chicken might seem a bit old fashioned but watch it disappear – a favourite of adults and kids alike and well worth a bit of effort earlier in the day. Only perfectly ripe mangoes will do!
Wine Suggestion: There are a few options to match with this dish but our favourites are a good, but fruity Beaujolais, slightly chilled; Domaine Rochette’s Brouilly comes to mind. Alternately we also like a good, youthful Viognier and we’ve been enjoying Jean-Michel Gerin’s le Champine Viognier from the Northern Rhone where the exuberant fruit is balanced with texture and a fresh joie-de-vivre.
Coronation Chicken with Mango & Roasted Cashews – serves 8-10
- 1.3kg chicken breasts
- 1.2 litres chicken stock (home-made preferably for this dish)
- 1 ½ tbsp lemon juice
- 2 ripe mangoes, peeled and cut into 1cm pieces
- 175g celery, chopped
- 4 scallions, chopped
- 125ml natural yoghurt
- 125ml mayonnaise
- 1 ½ tsp curry powder
- ½ tsp cumin seeds
- 150g roasted cashew nuts
- 2 tbsp coriander, chopped
Bring the chicken stock to the boil in a large saucepan. Season the chicken breasts with salt and pepper and simmer gently in the hot stock for 5-7 minutes, depending on how big they are. Turn off the heat, cover the pan and allow the chicken to cool in the liquid. When cooled, remove with a slotted spoon and cut the chicken into small dice.
Mix the chicken with the lemon juice in a large bowl and season well with salt and pepper. Add the mango, celery and scallions.
Whisk the yoghurt and mayonnaise together.
Toast the cumin seeds in a hot frying pan for a few seconds, add the curry powder and cook for another couple of seconds. Grind, cool and add to the yoghurt and mayonnaise. Pour the sauce over the other ingredients and toss gently. Taste and season if necessary.
Just before serving, add the roasted cashew nuts, scatter with coriander and serve.
(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)
Posted in Chicken, Food, Gluten-free, Party Food | Tagged Chicken, Cooking, Coronation chicken, Curry, Food, Gluten-free, Mango, Party Food, Recipe, Salad, Sharing dish | 1 Comment »
18 October 2016 by jonoandjules
Everyone loves mash in our house especially with lots of cream and butter added. Chives from the garden are also a popular addition.
Chive Mash – serves 6 generously
- 1kg potatoes, peeled and cut into chunks
- 8 tbsp double cream
- 50g butter
- 6 tbsp snipped chives
Cover the potatoes with cold water and a good pinch of salt and bring to the boil. Cook for 15-20 minutes or until tender, then drain in a colander and return to the warm pan to dry.
Gently heat the cream in a small saucepan, then add the butter and pour over the potatoes. Season with salt and freshly ground white pepper. Add the chives and beat with a wooden spoon until fluffy.
Posted in Food, Gluten-free, Potato, Side dish, Vegetarian | Tagged Chives, Cooking, Food, Gluten-free, Mash, Potatoes, Recipe, side dish, Vegetarian | 5 Comments »
16 October 2016 by jonoandjules
This is a great weekend dish that is relatively easy to make and looks amazing when brought to the table with all its fabulous colours. The key to a good paella is not to stir it. Shake the pan occasionally to prevent sticking.
Wine Suggestion: We started with a glass of dry Hidalgo Napoleon Amontillado sherry followed by an old, but wonderfully youthful and fresh, Dehesa la Granja 14 1998 a Tempranillo from close to the Portuguese border in Castilla. The 14 refers to the minimum amount of time it is held by Alejandro Fernandez in his underground caverns on this property before release. At 18 years old it was delicious proof of the ageworthiness of this unique estate and its elegance and refined fruit didn’t overwhelm the monkfish.
Monkfish rice with saffron (Paella de rape con azafrán) – serves 4 as a main or 6 as a starter
- 7 tbsp olive oil
- 400g monkfish fillets, trimmed and cut into bit-size pieces
- 2 large Spanish onions, finely chopped
- 2 green peppers, halved, seeded and finely chopped
- 6 garlic cloves, finely chopped
- ½ tsp fennel seeds
- 800ml hot fish stock (buy it fresh at your fishmongers)
- 1 tsp saffron threads
- 250g calasparra (paella) rice
- 80ml white wine or fino sherry
- 1 small bunch of flat-leaf parsley, roughly chopped
- ½ tsp sweet smoked Spanish paprika
- 225g piquillo peppers, torn into strips (we buy the brand Navarrico)
- 1 lemon, cut into wedges
Heat 2 tbsp of the olive oil in a 30-40cm paella pan or frying pan over a medium-high heat. Add the monkfish and toss gently to fry until slightly undercooked in the centre. Remove the monkfish and any juices to a bowl and set aside.
Wipe the pan clean with kitchen paper and put back onto the heat. Add the rest of the olives oil and heat until hot, then add the onions and peppers, and cook for 15-20 minutes, stirring occasionally.
Turn the heat to medium, add the garlic and the fennel seeds, and cook for 10 minutes or until coloured and sweet. Meanwhile, bring the stock to the boil in a separate saucepan. Add the saffron, then take off the heat and leave to infuse for 10 minutes.
Add the rice to the paella pan and stir for a minute to coat with the oil and vegetables. (You can prepare the dish up to this point before your guests arrive. The recipe will take about 20 minutes to finish.)
Put the heat to medium-high and add the wine/sherry to the pan, followed by the hot stock. Add half the parsley and the paprika and season generously with salt and pepper. Do not stir the rice after this point. Simmer for 10 minutes or until there is just a little liquid above the rice. Spread the monkfish and its juices out across the top of the rice and gently push each piece of fish into the liquid. Gently shake the pan to prevent sticking and turn the heat to medium-low. Cook for 5 minutes or until there is just a little liquid left at the bottom of the rice. Turn the heat off and cover the dish tightly with foil. Leave to rest for about 5 minutes before serving.
Decorate with strips of piquillo peppers, the rest of the parsley and the lemon. Serve with a salad if you like.
(Original recipe from Moro: The Cookbook by Sam and Sam Clark, Ebury Press, 2001.)
Posted in Fish, Food, Gluten-free, Spanish | Tagged Calasparra, Cooking, Food, Gluten-free, Monkfish, Moro, Paella, Recipe, rice, Saffron, Spanish, Wine match for paella, Wine Suggestions | Leave a Comment »
12 October 2016 by jonoandjules
A simple, warm, comforting and meat-free weeknight dinner.
Wine Suggestion: this is one where a good Pinot Grigio works, or more specifically a Pinot Gris from Pfalz in Germany or Alsace; dry, round and with good apple & pear fruits. Our choice this time is the Villa Wolf Pinot Gris from the Pfalz which finishes clean and refreshing but didn’t overwhelm the flavours of the dish.
Flageolet Bean Pie – serves 4
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 3 x 400g tins flageolet beans, drained and rinsed
- 5 tbsp crème fraîche
- 2 tbsp fresh thyme leaves (or use dried thyme)
- 100g breadcrumbs
- 50g cheddar cheese, grated
- dressed salad leaves, to serve
Heat the oil in a frying pan and gently fry the onion for about 5 minutess until softened. Stir in the garlic and cook for another minute. Add the beans, crème fraîche and half the thyme. Season well, then cook until heated through.
Meanwhile, heat the grill to high.
Mix the breadcrumbs and cheese together, then stir in the rest of the thyme. Pour the beans into a baking dish and scatter with the breadcrumbs. Grill until the topping is crisp and golden. Serve with a green salad.
(Original recipe from BBC Good Food.)
Posted in Food, Vegetarian | Tagged Cooking, Flageolet beans, Food, Pie, Recipe, Vegetarian | Leave a Comment »
10 October 2016 by jonoandjules
We like to use the Thai curry pastes that come in plastic tubs, Mae Ploy is a good one. There’s always more in the tub than we need which forces us to search for lots of recipes to use it up. This is a bit different for a weeknight, tastes really good and is healthy too.
Wine Suggestion: a light aromatic white is what we’d suggest, like a QbA or Kabinett Riesling from the Mosel. They tend to have a welcome low alcohol (7 to 9 % abv), delicate and vibrant fruit and a refreshing zing to cut through the little bit of residual sugar. A dry Riesling doesn’t work as well; the touch of sweetness helps balance the chilli and curry paste perfectly.
Thai Salmon Steaks with Carrot Salad – serves 2
- 2 skinless salmon fillets, about 300g in total, cut into large chunks
- 2 tsp Thai red curry paste
- small handful of coriander leaves
- groundnut oil
CARROT SALAD:
- 1 tbsp rice wine vinegar
- 1 tsp golden caster sugar
- a small chunk of ginger, finely grated
- 2 large carrots, grated
- 3 scallions, shredded lengthways
- 1 red chilli, shredded lengthways
- handful of coriander leaves
Put the salmon, curry paste and coriander in a food processor. Pulse until roughly chopped, then form into 6 fishcakes and chill while you make the salad.
Mix the rice wine vinegar and sugar until the sugar dissolves, then add the ginger. Toss all the other salad ingredients together with the dressing.
Heat the oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through. Serve with the salad.
(Original recipe from BBC Olive Magazine, April 2011.)
Posted in Fish, Food, Gluten-free | Tagged Carrot salad, Cooking, Fish, Fishcakes, Food, Gluten-free, Healthy, Recipe, Salmon, Thai | Leave a Comment »
8 October 2016 by jonoandjules
Try these delicious chicken patties by Nigel Slater. Some of our favourite dishes are those where a sticky caramelised crust forms in the pan. Nigel suggests some lemon wedges and a spinach salad to serve.
Wine Suggestion: a 100% Grenache red actually is the business with this dish. While we see Grenache in quite a lot of blends when on it’s own it has a lovely spice, and if not too alcoholic and jammy (it ripens to high levels if untamed) a wonderful lightness of touch with soft, velvety tannins. If you’re exceptionally lucky an old (15-20yo) Chateau Rayas would be a treat. We drank, instead, the delightful l’O du Joncier Cotes du Rhone made by Marine Roussel in Lirac; a biodynamic, wild yeast treat that both treads lightly on the earth and tastes great.
Chicken patties with rosemary & pancetta – serves 2-3
- 1 medium onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- a thick slice of butter
- 100g cubed pancetta
- leaves from 3 sprigs of rosemary, finely chopped
- 450g chicken mince (if you have a mincer buy some chicken thighs and mince your own)
- groundnut oil for frying
- 250ml chicken stock
Warm the butter over a medium heat in a large frying pan. Add the onions and cook until softened and golden. Stir in the pancetta and rosemary and cook for a few minutes or until coloured. Empty the contents of the pan into a large bowl and allow to cool a bit.
Add the chicken mince to the onion mixture, season generously with pepper and a little salt, and mix well (your hands are the best tool for this). Shape the mixture into six little burgers and set aside for about 30 minutes to rest.
Preheat the oven to 190ºC/Gas 5.
Wipe the onion pan clean with a piece of kitchen towel and put back on the heat until hot. Add a small amount of oil and brown the patties for about 3 minutes on each side, then transfer to an ovenproof dish. Pour the stock into the dish and bake for 25-30 minutes or until the patties are sizzling and the stock bubbling. Serve with some of the hot stock spooned over.
(Original recipe from The Kitchen Diaries by Nigel Slater, Fourth Estate, 2005.)
Posted in Chicken, Food, Gluten-free | Tagged Chicken, Chicken mince, Cooking, Food, Gluten-free, Kitchen Diaries, Nigel Slater, pancetta, Patties, Recipe, Wine suggestion | Leave a Comment »
6 October 2016 by jonoandjules
This was such a tasty weeknight dinner inspired by a half-used jar of tandoori curry paste and a packet of supermarket naan breads. Ditch the naans for gluten-free burgers.
Wine Suggestion: A juicy Spanish, or Spanish varietal, should work here. There are some great and good value Garnacha’s, like one made by Bodegas Monfil, which are perfect when on a budget. If you want to push the boat out choose a ripe and juicy Ribera del Duero made from Tempranillo. Our favourite of the moment is the Carmelo Rodero and try their 9 Mesas for the juicy youthful fruit. Older and more concentrated Crianza’s and Reserva’s would overwhelm the dish.
Tandoori pork burgers with tomato & coriander raita – serves 4
- 500g lean pork mince
- 1 red onion, grated
- 2 tbsp tandoori curry paste (we like Patak’s)
- a small bunch of coriander, chopped
- 150ml natural yoghurt
- 2 tomatoes, chopped
- 4 scallions, sliced
- naan breads, to serve
- Little Gem or Cos lettuce, to serve
Put the mince, onion, curry paste and half the coriander in a bowl, season with mix well, then form into 4 burgers.
Barbecue the burgers for 4-5 minutes on each side or until cooked through. Meanwhile, mix the rest of the coriander with the yoghurt, tomatoes & scallions.
Serve the burgers in some warm naan breads (we toasted ours on the barbecue) with the crispy lettuce and raita.
(Original recipe by Janine Ratcliffe in BBC Olive Magazine, August 2009.)
Posted in Asian, Barbecue, Food, Gluten-free, Pork | Tagged Barbecue, BBQ, Burgers, Cooking, curry paste, Food, Gluten-free, Pork, Pork mince, Recipe, Tandoori | Leave a Comment »
5 October 2016 by jonoandjules
Thai pumpkin & chickpea curry
A really good veggie curry and yet another use for the never-ending tub of Thai red curry paste. We’re very excited for pumpkin season and not because we want to make lanterns.
Pumpkin & chickpea curry – serves 4
- 1 tbsp sunflower oil
- 3 tbsp Thai red or yellow curry paste
- 2 onions, finely chopped
- 3 stalks lemongrass, bashed with the back of a knife
- 6 cardamom pods
- 1 tbsp mustard seeds
- 1 piece pumpkin or a small squash (about 1kg)
- 250ml vegetable stock
- 400ml can reduced-fat coconut milk
- 400g tin chickpeas, drained and rinsed
- 2 limes
- large handful mint leaves
- steamed rice and/or naan bread, to serve
Heat the oil in a sauté pan and gently fry the curry paste with the onions, lemongrass, cardamom and mustard seeds for a few minutes or until fragrant. Stir the pumpkin or squash into the pan and stir to coat in the paste, then pour in the stock and coconut milk. Bring to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender.
Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve on the side. Tear over mint leaves to garnish and serve with steamed rice or warm naan bread.
(Original recipe from BBC Good Food)
Posted in Asian, Food, Gluten-free, Vegetarian | Tagged Asian, Chickpeas, Cooking, Curry, Food, Gluten-free, Low-calorie, Pumpkin, Recipe, Squash, Thai, Thai red curry paste, Thai yellow curry patse, Vegetarian, Veggie | Leave a Comment »
4 October 2016 by jonoandjules
The vast majority of our weeknight dinners are based on whatever happens to be left in the fridge after the weekend. It turns out that leftover pizza toppings taste pretty good on top of a baked potato too. Also suitable for those who don’t eat pizza dough.
Wine Suggestion: If you happen to have something open already, that will do nicely.
Pizza Jacket Potatoes – serves 4
- 4 large baking potatoes
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- 60g sliced pepperoni, torn (the thin sliced stuff from a packet will do fine)
- 400g tin chopped tomatoes
- small handful of basil leaves, shredded
- 100g grated mozzarella/cheddar cheese
Heat oven to 200ºC/180ºC fan/gas 6.
Prick the potatoes all over with a fork. Bake directly on the oven shelf for 1-1½ hrs, or until soft.
Meanwhile, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for a minute or two, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.
(Original recipe from BBC Good Food.)
Posted in Food, Gluten-free | Tagged Baked potato, Basil, Cooking, Easy, Food, Gluten-free, Jacket potato, Mozzarella, Pepperoni, Pizza, Recipe, Weeknight, Wine suggestion | 1 Comment »
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Jono & Jules do food & wine 