18 January 2016 by jonoandjules
Thai-styled stir-fried minced beef
A tasty mid-week supper full of zip, flavour and freshness. This is low in calories and a very easy way to perk up minced beef.
Thai-style stir-fried minced beef – serves 4
- 100g broccoli florets, cut very small
- 2 tbsp sunflower oil
- bunch of scallions, finely chopped
- 2 garlic cloves, crushed
- 3cm piece of fresh root ginger, finely chopped
- 1 tbsp finely chopped coriander stalks, plus a handful of coriander leaves, roughly chopped
- 1 red chilli, deseeded and finely chopped
- 400g minced beef
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp caster sugar
- steamed rice, to serve
Bring a large pan of salted water to the boil and blanch the broccoli florets for 1 minutes, then drain and refresh under cold water.
Heat the oil in a wok or deep frying pan. Add the scallions, garlic, ginger, coriander stalks, and chilli, and fry for a couple of minutes or until starting to colour.
Add the beef and continue to fry over a high heat until it is well browned.
Add the broccoli, fish sauce, soy sauce, lime and sugar. Mix well and continue to cook for another couple of minutes or until the broccoli is hot. Stir in the coriander leaves and serve immediately with some steamed rice.
(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)
Posted in Beef, Food | Tagged Beef, Cooking, Food, Minced beef, Recipe, Thai-style | 2 Comments »
11 January 2016 by jonoandjules
Chilli with Chickpeas
We’ve tried loads of recipe for Chilli Con Carne. This is a good hearty version and we loved the addition of chickpeas and plenty of spice. Perfect for a cold night!
Wine Suggestion: Go juicy, red and with a bit of spice; youthful Cotes du Rhone would work, but so would other Grenache based wines such as a Spanish Garnacha. Alternately think Primitivo or Zinfandel but make sure the wine you choose isn’t too big as extra tannins might fight the spice in the Chilli; juicy is best here with depth and personality. Our choice was a Lirac from Domaine Joncier – their “le Gourmand”, which had juicy plum flavours, hints of mocha, a touch of rosemary and warm velvety spices.
Chilli Con Carne – serves 6
- 2 medium onions, finely chopped
- 2 cloves of garlic, finely chopped
- 2 medium carrots, finely chopped
- 2 sticks of celery, finely chopped
- 2 red peppers, deseeded and roughly chopped
- olive oil
- 1 heaped tsp of chilli powder
- 1 heaped tsp of ground cumin
- 1 heaped tsp of ground cinnamon
- 1 x 400g tin of chickpeas, drained
- 1 x 400g tin of red kidney beans, drained
- 2 x 400g tins of chopped tomatoes
- 500g minced beef
- small bunch of coriander, leaves picked and stalks chopped
- 2 tbsp balsamic vinegar
- rice or baked potatoes to serve
- natural yoghurt and/or guacamole to serve
- lime wedges to serve
Heat about 1 tbsp of the olive oil in a large casserole and add the onions, garlic, carrots, celery and red peppers.
Add the chilli powder, cumin and cinnamon and season well with salt and pepper.
Cook, stirring regularly, for about 7 minute or until the vegetables are softened and lightly coloured.
Add the chickpeas, kidney beans and tinned tomatoes.
Next add the mince, breaking it up with a wooden spoon.
Fill one of the empty tomato tins with water and add this to the pan too along with the chopped coriander stalks, the balsamic vinegar and some more salt and pepper.
Bring to the boil and turn the heat down to a simmer and cook, partially covered, for 1 hour and 15 minutes, stirring occasionally. Then, take the lid off and cook for a further 15 minutes. Add a splash of water at any stage if it starts to dry out.
Serve with rice or a baked potato and some yoghurt or guacamole and lime wedges.
(Original recipe from Jamie’s Ministry of Food by Jamie Oliver, Michael Joseph, 2008.)
Posted in Beef, Food | Tagged Chickpeas, Chilli con carne, Cooking, Easy, Food, Recipe, Wine suggestion | 2 Comments »
4 January 2016 by jonoandjules
Crab & Chilli Risotto
We’d been eyeing this recipe up for a while and when we stumbled across some really good crab meat we had our excuse to make it. It was luxurious and delicious as we expected.
Wine suggestion: Go for a rich white like an oaked Chardonnay, which will also have a good freshness and texture to balance the rich risotto. Our choice was the Rustenberg Chardonnay from Stellenbosch in South Africa which never lets us down.
Crab & chilli risotto – serves 2
- 1 litre light chicken stock
- ¼ tsp saffron threads
- 2 garlic cloves, bashed
- 2 tbsp olive oil
- 4 scallions, finely sliced
- 1 fresh red chilli, de-seeded and finely chopped
- 200g risotto rice
- 75ml dry white wine or vermouth
- 100g brown crabmeat
- 100g white crabmeat
- zest and juice of ½ a lemon, plus wedges to serve
- 50g rocket
Heat up the stock, add the saffron threads and keep hot over a low heat.
Heat the oil in a heavy-based pan (which you have a lid for) and add the bashed garlic cloves. Leave to sizzle for a couple of minutes, then remove and discard the garlic. Add the scallions and most of the red chilli and cook over a medium-low heat, stirring, for about a minute.
Turn up the heat and stir in the rice so that the grains become coated in the oil.
Add the white wine/vermouth and let it bubble up until it has been absorbed. Add a ladleful of stock and cook, stirring, until it has been absorbed.
Turn the heat down and continue to stir and add ladlefuls of stock, allowing each one to be absorbed before adding another. After about 18 minutes the stock should have all been absorbed and the rice should be al dente.
Remove the pan from the heat and add the crab and the lemon zest and juice, then season. Add the rocket, cover with the lid, and let stand for a minute.
Serve the risotto with the remaining chilli over the top and a squeeze of lemon.
(Original recipe from Nigellissima by Nigella Lawson, Chatto & Windus, 2012.)
Posted in Food, Italian, Shellfish | Tagged Chilli, Cooking, Crab, Food, Nigella, Recipe, Risotto, Wine suggestion | 3 Comments »
2 January 2016 by jonoandjules
Chiang Mai Turkey Noodles
We really meant to post this recipe before now, but we’re sure some of you still have a bit of turkey lurking in the freezer. Such a revitalising boost to the tastebuds after all the Christmas feasts. If the turkey is all done then try this the next time you have leftover roast chicken. Tone down the curry paste if you’re not so mad on the heat. The recipe comes from our obligatory Christmas cookbook which this year was ‘Food from Plenty’, by Diana Henry, and we highly recommend it!
Chiang Mai turkey noodles – serves 4
- groundnut or other flavourless oil
- 1 onion or 6 shallots, sliced
- 4 garlic cloves, sliced
- 1 tsp ground turmeric
- 2 tbsp red Thai curry paste
- 400ml tin coconut milk
- 200ml chicken stock (from a cube or stock pot is fine)
- 350g leftover cooked turkey or chicken, in chunks
- ½ tsp soft light brown sugar
- 2 tsp fish sauce
- juice of ½ lime
- 400g egg noodles
To Serve:
- 2 scallions, chopped fine on the diagonal
- 1 red chilli, deseeded and shredded
- 2 tbsp chopped coriander
- lime wedges
Put a tbsp of the oil into a saucepan and sauté the onions until golden. Add the garlic and cook for another couple of minutes, then add the turmeric and curry paste. Stir for about a minute or until the spices are fragrant. Add the coconut milk and stock and bring to a simmer. Cook for 15 minutes.
Add the turkey and heat thoroughly.
Season with the sugar and fish sauce to taste (you may need to adjust the amount of lime/sugar).
Cook the noodles according to the pack. Divide between 4 bowls and spoon over the turkey and garnish with scallions, chilli and coriander. Serve lime wedges on the side.
(Original recipe from Food from Plenty by Diana Henry, Mitchel Beazley, 2010.)
Posted in Chicken, Food | Tagged Chiang Mai, Chicken, Cooking, Food, Noodles, Recipe, Thai, Turkey | 2 Comments »
14 December 2015 by jonoandjules
Potato & Leek Gratin
Seasonal comfort food for dark nights and lashing rain. This gratin would work as a side for roast lamb or chicken, or like we did, add a little ham make it a weekday meal.
Potato & Leek Gratin – serves 4
- 125ml chicken or vegetable stock
- carton double cream
- 150ml milk
- 1 clove of garlic, crushed
- 1 bay leaf
- a knob of butter
- 800g potato, peeled and thinly sliced (use a mandolin if you have one)
- 2 leeks, washed and thinly sliced
- 175g good quality sliced ham, chopped (optional)
- 85g cheddar, grated
Pour the stock, cream and milk into a small saucepan with the garlic and bay leaf and bring to the boil. Remove from the heat and leave to infuse.
Preheat the oven to 180C/Gas 4/. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham together and put into the gratin dish in an even layer. Pour over the creamy stock and tuck in the bay leaf. Season and sprinkle the cheese over the top.
Loosely cover with foil, set on a baking tray and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes or so before serving.
(Original recipe from BBC Good Food)
Wine suggestion: We had a bottle of Reyneke Organic Syrah from South Africa opened to try as they’ve been getting great press lately, and we love how they integrate their workers into the whole process, genuinely giving back and involving the community. We thought it might have been too big and rich for the gratin but they complimented each other really well.
Posted in Food | Tagged Cooking, Food, Gratin, Leek, Potato, Recipe, side dish, Vegetables, Wine suggestion | Leave a Comment »
8 December 2015 by jonoandjules
Pot-roast Chicken with Chorizo, Leek and Cider
A great array of flavours and super-moist roast chicken. Chorizo cooked in cider is often served as a tapa in Spain and it’s delicious!
Wine Suggestion: A Spanish cider would be of course be great with this or failing that a good quality dry cider from somewhere else. If you feel like wine we’d recommend a really smooth Rioja.
Pot-roasted Chicken with Chorizo, Leeks & Cider – serves 4
- 1 x 1.75kg chicken
- 2 tbsp olive oil
- 2 cooking chorizo sausages, sliced
- 50g butter
- 700g leeks, washed and sliced
- 4 garlic cloves, thinly sliced
- 300g baby carrots, trimmed and peeled
- Leaves from 2 large sprigs of thyme
- 2 fresh bay leaves
- 200ml dry cider
Preheat the oven to 160C/Gas 3.
Season the cavity and outside of the chicken with salt and black pepper.
Heat the oil in a large flameproof casserole dish and brown the chicken on all sides until golden, then set aside.
Lower the heat and add the chorizo, butter, leeks, garlic, carrots, thyme and bay leaves. Cover and cook gently until the leeks have softened.
Place the chicken on top of the vegetables in the casserole dish, pour over the cider, then cover and cook in the oven for 1 hour. Remove the lid from the casserole dish and turn the oven up to 200C/Gas 6. Continue to cook for another 20 minutes or until the chicken skin is browned.
Remove the chicken from the casserole and onto a carving board, cover with foil. Skim the excess fat from the surface of the vegetable juices, then place over a medium heat and simmer vigorously for 5 minutes to reduce. Season to taste with more salt if needed.
To carve the chicken, remove the legs and cut each one in half at the joint. Carve the breast in slices. Use a slotted spoon to put the chorizo and vegetables onto the centre of the plates and place the chicken on top. Spoon the cooking juices over to serve.
(Original recipe from Rick Stein’s Spain, BBC Books, 2011.)
Posted in Chicken, Food, Spanish | Tagged Chicken, Chorizo, Cider, Cooking, Food, Leeks, Pot-roast, Recipe, Rick Stein, Spanish, Wine suggestion | 5 Comments »
7 December 2015 by jonoandjules
Roasted broccoli is a bit different and retains a satisfying crunch. Careful not to over-roast the pine nuts!
Roasted broccoli – serves 4 as a side dish
- 200g broccoli, cut into florets including the stalk
- 50ml olive oil
- 5 cloves of garlic, peeled and chopped
- 25g pine nuts
Preheat the oven to 240C/Gas 9.
Put the broccoli in a bowl and toss with the garlic and olive oil, then season well with salt and black pepper.
Tip into a roasting tin and put into the oven. After 10 minutes sprinkle over the pine nuts and cook for another 5 minutes or until the broccoli is starting to soften and the pine nuts are golden.
(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)
Posted in Food, Side dish, Vegetarian | Tagged Broccoli, Cooking, Easy, Food, Pine nuts, Recipe, Roasted, Side, side dish | 1 Comment »
4 December 2015 by jonoandjules
Spanakopita
The classic spinach & feta combination never gets tired. These savoury Greek pastries are delicious and very easy to make. We worked out a production line (thanks Tricia & Orla) and had them assembled in no time! Great as a starter or snack with drinks. Perfect entertaining food.
Wine Suggestion: If you can find an Assyrtiko, a crisp and delicious Greek white, then you’ve got a great match. Unfortunately it can be hard to find good Greek wines so stick to the Mediterranean and search for a Fiano or Greco di Tufo from Italy. Failing this we’ve had crisp Touraine Sauvignon Blancs with this as well to great effect.
Spanakopita (Spinch, mint & feta pastries) – makes 18-20
- 500g spinach
- 1 tbsp olive oil
- ½ small onion, finely chopped
- 2 scallions, trimmed and finely chopped
- 100g Greek feta cheese
- 1 large egg
- 1 tbsp finely grated Greek kefalotiri cheese or Parmesan
- a pinch of finely grated nutmeg
- 2 tbsp chopped mint
- 250-275g pack of filo pastry (about 6 sheets)
- 100g butter, melted
Wash and dry the spinach (remove the stalks if they look tough). Finely shred the leaves.
Heat the oil in a large pan, add the onion and cook gently until soft but not browned. Gradually add the spinach, a handful at a time, until it has all wilted. Tip into a colander and drain, pressing out the liquid with a wooden spoon, then return to the pan with the scallions and cook for 1 minute. Leave to cool.
Crumble the feta into a large bowl and roughly mash with a fork – you can leave it a bit chunky. Mix in the eggs, Parmesan, the spinach mixture, nutmeg, mint and season with salt and pepper.
Preheat the oven to 180C/Gas Mark 4.
Unroll the sheets of filo and cut the stack lengthways into strips about 7.5cm wide. Brush the top layer with melted butter. Put a heaped teaspoonful of the filling in the centre of one strip, at the end closest to you, and fold one bottom corner of the pastry diagonally over the filling, so that the corner touches the opposite side to make a triangle. Then fold over the filled triangular corner, and keep folding it along the whole strip in a triangular parcel. Repeat to make all the spanakopita.
Brush the undersides of each parcel with more butter and place on a lightly buttered baking tray. Brush the tops with butter and bake for 25 minutes or until crisp and golden brown.
These are best served straight from the oven while the pastry is still crispy but they are also good at room temperature.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)
Posted in Cheese, Food, Greek, Party Food | Tagged Cooking, Feta, Food, Greek, Party Food, Snack, Spanakopita, Spinach, Starter, Wine suggestion | Leave a Comment »
16 November 2015 by jonoandjules
Crispy potato skins
These super tasty bacon & blue cheese stuffed potato skins work well as a starter or a side dish. Probably best not to count the calories!
Cheesy Baked Potato Skins – serves 4
- 4 baking potatoes
- olive oil
- 8 rashers of thick-cut pancetta
- 2 cos lettuces, leaves separated and roughly chopped
- 4 celery sticks, thinly sliced
- 2 tbsp chopped celery leaves
- 2 tbsp chopped chives
- smoked paprika for dusting (optional)
FOR THE CHEESY DRESSING:
- 250g crème fraîche
- 200g Roquefort cheese, crumbled
- 100g mayonnaise
- 1 tbsp Dijon mustard
- few splashes of Tabasco sauce
Preheat the oven to 180ºC/Gas Mark 4.
Put the potatoes on a baking sheet and bake for around 1 hour 15 minutes or until soft in the middle and nice and crispy on the outside.
When the potatoes are cool enough to handle, cut them in half lengthways and scoop out the flesh but be careful not to break the skins. Keep the scooped out potato to make something else with.
Put the potato skins back onto the baking tray, drizzle with oil and put back in the oven for another 15-20 minutes or until really crisp and brown.
Meanwhile, gently fold the crème fraîche, Roquefort and mayonnaise together for the dressing. Stir in the mustard and Tabasco and season.
Cook the pancetta slices under a hot grill until crispy.
Mix the lettuce and celery together in a large bowl then add the cheesy dressing. Put the bacon rashers into the baked potato skins and spoon the cheesy stuffing over the top. Garnish each one with some of the chopped celery leaves and chives and dust with paprika.
(Original recipe from Tom Kerridge’s Best Ever Dishes, Absolute Press, 2014.)
Posted in Cheese, Food, Potato, Side dish | Tagged Baked Potatoes, Celery, Cooking, Food, Potato skins, Recipe, Roquefort, Side, Starter, Stuffed potato skins | 3 Comments »
2 November 2015 by jonoandjules
Courgette Carbonara
We are getting close to the last courgettes for the season and what a way to celebrate this humble vegetable … delicious!
Wine Suggestion: We drank an Aligote from Jean Fournier in Burgundy. Aligote is completely underrated and we don’t see it often, but this example shows why we should: fresh, rich and full of fruit but with a core of crisp acidity and earthiness that makes it sing alongside the eggy cream, add layers to the pancetta and parmesan and make the courgettes even more silky.
Courgette Carbonara – serves 6 generously
- 6 medium green & yellow courgettes
- 500g penne pasta
- 4 large egg yolks
- 100ml double cream
- 2 big handfuls of freshly grated Parmesan cheese
- olive oil
- 12 thick slices of pancetta or smoked streaky bacon, cut into chunky lardons
- small bunch of fresh thyme, leaves picked and chopped
Bring a large pan of water to the boil.
Halve and quarter the courgettes lengthways. Discard any fluffy bits from the middle and slice at an angle into similar sized shapes to the penne. If you have small courgettes you can just slice them finely.
Cook the penne according to the pack instructions.
While the pasta is cooking, put the egg yolks into a bowl and add the cream and half the Parmesan. Mix with a fork. Season lightly and set aside.
Heat a very large frying pan, add a splash of olive oil and fry the pancetta/bacon until dark brown & crispy. Add the courgette slices and a very generous grind of black pepper. Add the thyme leaves, and stir to make sure the courgettes are well coated with the bacony oil, then fry until turning lightly golden and starting to soften.
Drain the pasta and reserve the cooking water. Immediately toss the pasta into the courgette pan, then take off the heat and add a ladleful of the reserved pasta water and your creamy sauce. Stir together quickly but don’t put back on the heat.
Add the rest of the Parmesan, and a bit more cooking water if needed, to give you a silky sauce. Taste for seasoning and serve immediately.
(Original recipe from Jamie at Home by Jamie Oliver, Penguin, 2007.)
Posted in Food, Pasta | Tagged Bacon, Beautiful Courgette Carbonara, Carbonara, Cooking, Courgettes, Food, Jamie Oliver, Pasta, Recipe | Leave a Comment »
19 October 2015 by jonoandjules
Courgette & Haloumi Kebabs
There’s still a few courgettes left in the shops and there is just enough warmth left in the air to brave one last barbecue. We had these as a main course with a couscous salad. If that’s a step too far you could treat this as a side and barbecue some bangers or burgers for Halloween.
Courgette & Halloumi Kebabs – serves 4
- ½tsp chilli powder
- small handful mint, chopped
- 1 lemon, juiced and zested
- 2 tbsp extra-virgin olive oil
- 2 courgettes, cut into 1 cm rounds
- 225g pack halloumi cheese, cut into large cubes
Mix the chilli, half the mint, lemon zest and juice, olive oil, courgettes and halloumi together in a bowl. Leave to marinate for 30 minutes.
Thread the marinated courgettes and halloumi cubes onto skewers (soak them first if you’re using wooden ones). Cook on a preheated barbecue for 7-8 minutes, turning and basting with any leftover marinade.
Sprinkle the rest of the mint over before serving.
(Original recipe from BBC Good Food)
Courgette & Haloumi Kebabs with couscous
Posted in Barbecue, Food, Vegetarian | Tagged Barbecue, BBQ, Cooking, Courgettes, Food, Halloumi, Recipe, Vegetarian | 1 Comment »
12 October 2015 by jonoandjules
Beef shin braised in Chianti
Take a shin of beef and braise it for hours in a bottle of Chianti until it can be carved with a spoon … what’s not to like!
Wine Suggestion: the obvious choice is Chianti but given the richness and depth in the food make sure it is one with a bit of depth; younger, or more basic Chianti is just too light. We tried one by Tenuta Sant’Alfonso which comes from a specific vineyard with clay-rich soils which was opulent and fuller structured. It had licorice, dark cherry and mocha flavours which was a great match.
Tuscan slow-cooked shin of beef with Chianti – serves 6
- 1kg beef shin, off the bone
- olive oil
- 2 large onions, finely chopped
- 3 sticks celery, finely chopped
- 1 carrot, finely sliced
- 6 fat garlic cloves, finely chopped
- 750ml Chianti or other robust red wine
- 4 tbsp tomato purée
- 4 bay leaves
- 150ml beef stock
Heat the oven to 180C/fan 160C/gas 4.
Season the meat, then brown in a large casserole with a little olive oil.
Remove the meat and cook the onions, celery, carrot and garlic until softened, adding a bit more oil if needed.
Pour in the wine and bring to the boil before adding the tomato purée, bay leaves & beef stock.
Return the beef to the pan and bring to a simmer.
Cover with a lid and cook in the oven for 4 hours or until the meat falls apart.
When ready, pull the meat into chunks and stir through the sauces.
Serve with mash or fresh pappardelle pasta.
(Original recipe from BBC Olive Magazine, September 2015.)
Posted in Beef, Food, Italian | Tagged Beef, Beef Shin, Chianti, Cooking, Easy, Food, Italian, Recipe, Stew, Tenuta Sant'Alfonso | Leave a Comment »
5 October 2015 by jonoandjules
Hot & Sour Aubergine
This photo is a bit dark in colour but the flavours are vibrant and delicious and we’re now converts to soaking aubergine in brine before stir-frying to give a soft, velvety texture.
Hot & Sour Aubergine – serves 2
- 1 large or 2 medium aubergines, cut into long batons
- 100g green beans, halved
- 2 tbsp vegetable oil
- 1 large onion, thickly sliced
- 1 red chilli, deseeded and thinly sliced
FOR THE SAUCE:
- 2 tbsp light soy sace
- 2 tbsp dark soy sauce
- 1 tbsp tomato purée
- 2 tbsp Chinese black vinegar or balsamic vinegar
- 1 tbsp golden caster sugar
- 1 tsp cornflour dissolved in 2 tbsp water
- cooked rice, to serve
Put the aubergine slices into a bowl of lightly salted water and leave to soak for 30 minutes, then drain and pat dry.
Blanch the green beans in boiling water for a minute, then rinse in cold water and drain.
Combine all of the sauce ingredients in a small bowl and set aside.
Heat the oil in a large frying pan or wok over a medium-high heat, then cook the aubergine until well browned on all sides. When the aubergine is starting to take on a good colour, add the onion and chilli and continue to stir-fry for 4 minutes or until soft.
Add the sauce and green beans, cover with a lid, then turn down the heat and simmer for 2 minutes or until the aubergine is soft. Serve with rice.
(Original recipe from BBC Good Food)
Posted in Asian, Food, Vegetarian | Tagged Asian, Aubergine, Cooking, Food, Hot & sour, Recipe, Stir-fry, Vegetarian | 2 Comments »
28 September 2015 by jonoandjules
Honey-roasted cherry tomatoes
From our own tomato plants that were torturing us with green fruit to the point we were thinking we’d only make green tomato chutney this year and are now flooding us with ripe red tomatoes every day; famine or flood.
Honey Roasted Cherry Tomatoes – serves 4 as a starter
- 500g cherry tomatoes
- 2 garlic cloves
- 1 tbsp clear honey
- flaky sea salt
Preheat the oven to 190ºC/Gas Mark 5. Lightly oil a medium-sized roasting dish.
Halve the tomatoes and put them, cut side up, in the dish so they fit snugly.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil and a generous grinding of black pepper. Spoon this sticky mixture over the tomatoes, then roast for about 30 minutes or until golden and bubbling.
Serve piled on toast with a sprinkling of sea salt flakes on the top.
(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)
Posted in Food, Vegetarian | Tagged Cherry Tomatoes, Cooking, Food, Recipe, Starter, Toast, Vegetarian | 1 Comment »
27 September 2015 by jonoandjules
Haloumi with spiced chickpeas & spinach
This is a super simple and fresh weeknight meal for two. Halloumi cheese always feels like a bit of a treat.
Spiced Chickpeas with Halloumi – serves 2
- 1 tbsp olive oil
- 1 chilli, deseeded and finely chopped or ½tsp chilli powder
- 2 tsp finely chopped fresh root ginger
- 400g tin chickpeas, rinsed and drained
- 200g bag baby spinach
- 3 roasted red peppers from a jar
- half a 250g pack of halloumi cheese, drained
- juice of 1 lemon
Heat the oil in a pan and gently fry the chilli and ginger for 1 minute. Stir in the chickpeas, spinach and peppers, then season. Cover and cook gently for a few minutes, stirring not and then, until the spinach has wilted and the chickpeas are warmed through.
Meanwhile, heat a non-stick frying pan until very hot. Cut the halloumi into 6 slices and fry quickly for a minute or 2 on each side. Stir the lemon juice into the chickpeas and divide between 2 plates. Top with the halloumi and serve.
(Original recipe from BBC Good Food)
Posted in Vegetarian | Tagged Chickpeas, Cooking, Easy, Food, Halloumi, Recipe, Spicy, Vegetarian | Leave a Comment »
21 September 2015 by jonoandjules
Lamb, squash and apricot tagine
This dish couldn’t be easier and the sauce is delicious. It can be made in an authentic tagine if you have one, or alternately in a large casserole dish like we used here, both work well. Serve with couscous and natural yogurt.
Wine suggestion: With all the spice and richness in this dish the best wines to match the tagine are medium to full-bodied reds with a juicier fruit like a Ribera del Duero. Our pick of the moment is the Condado de Haza Crianza 2011 which has a lovely, open and approachable nature whilst hiding a core of real depth, texture and personality. We’re sure this wine will age really well if you like but suspect most will be consumed soon after purchase; very moreish!
Lamb, squash & apricot tagine – serves 4
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp ras el hanout
- 1 tsp ground coriander
- 600g-800g lamb leg, diced into 2cm cubes, excess fat removed
- 200g butternut squash
- 200g soft dried apricots
- 400g tin chopped tomatoes
- 500ml lamb or beef stock
- zest of 1 lemon
- small bunch of coriander
Heat the oven to 200C/180C fan/gas 6.
Heat the oil in a flameproof casserole, add the onion & cook for 5 minutes until softened. Add the garlic and spices, and cook, stirring, for another couple of minutes.
Stir in the lamb, squash and apricots, then add the tomatoes and stock and season well. Bring to the boil, put the lid on and transfer to the oven.
Stir after 1 hr and return to the oven, uncovered, for another 30 minutes.
Check the seasoning and sprinkle over the lemon zest and coriander to serve.
(Original recipe from BBC Good Food)
Posted in Food, Lamb | Tagged Apricots, Condado de Haza, Cooking, Easy, Food, Lamb, Recipe, Ribera del Duero, Squash, Tagine | 2 Comments »
15 September 2015 by jonoandjules
Chicken Forestiere
Our first autumnal dish of the season. We can suffer the colder weather when it means mushrooms, pumpkin, squash, game birds, mussels… we could go on!
Wine Suggestion: Rich, creamy and earthy … we picked a German Pinot Noir, the Salwey Reserve “RS”Spätburgunder 2012 which balanced perfectly with the chicken, complimented the mushrooms and had enough freshness and earthy spice for the creamy madeira sauce. We’ve become converts to German wines over the past decade and think that the best, like Salwey from Baden, provide a great alternative to Burgundian Pinot and would recommend giving them a try.
Chicken Forestière – serves 4
- 20g dried wild mushrooms
- 8 skin-on bone-in chicken thighs
- 1 tbsp olive oil
- 2 small onions, halved and sliced
- 75ml Madeira (or dry sherry)
- 215g carrots, peeled and cut into batons
- 200ml chicken stock
- 150ml double cream
- 150g chestnut mushrooms, quartered
- 1tbsp finely chopped flat-leaf parsley
Put the dried mushrooms in a bowl and pour over 50ml of boiling water, leave to soak for 20 minutes.
Meanwhile, season the chicken thighs and heat the oil in a large sauté pan. Brown the chicken thighs well on both sides (don’t be tempted to turn them early or the skin will tear). When the chicken is well-browned remove it from the pan and set aside. Pour off all but 1tbsp of the chicken fat from the pan into a bowl but don’t throw it away.
Heat the fat left in the pan and sauté the onions until soft and golden. Deglaze the pan with the Madeira.
Add the carrots and the stock, plus the wild mushroom and their soaking liquid. Bring to the boil, then reduce the heat to a simmer, cover and cook for 10 minutes.
Return the chicken to the pan, along with any juices, and keep it skin-side up. Cover and cook gently for 20 minutes.
Remove the lid, stir in the cream, return to a simmer again and cook for an additional 10 minutes with the lid off.
In a separate pan, heat 1 tbsp of the reserved chicken fat and sauté the mushrooms until golden brown and the liquid has evaporated. Season the mushrooms and stir into the chicken. The sauce should coat the back of a spoon at this point.
Scatter over the parsley and serve with potatoes and green veg.
(Original recipe from A Bird in the Hand by Diana Henry, Hachette, 2015.)
Posted in Chicken, Food | Tagged Autumn, Chicken, Cooking, Cream, Food, Forestière, Madeira, Main Course, Mushrooms, Recipe | 8 Comments »
10 September 2015 by jonoandjules
Haloumi kebabs
Here’s a nice veggie kebab recipe for the barbecue. The cheese makes these a bit more substantial than just lots of grilled veg. Serve with some nice salads and pitta bread. The kebabs and baste can be prepped in advance.
Wine Suggestion: A nice fresh white with good texture works well with this, so try a crisper grape grown in a warmer region. We went for a Fiano from Puglia in the south of Italy made by Michele Biancardi. It was thirst quenching and pure with a peachy stonefruit flavour and a citrus twist followed by a touch of honey and hints of warm middle-eastern spices. A great balance to the slightly salty cheese, zesty lemon, herbs and mustard.
Halloumi Kebabs with Thyme Lemon Baste – serves 4
- 2 medium courgettes, halved lengthways and thickly sliced
- 1 large red onion, cut into wedges and separated into pieces
- 250g halloumi cheese, cut into 16 chunks
- 16 cherry tomatoes
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp fresh thyme or lemon thyme leaves
- 1 tsp Dijon mustard
Thread the halloumi, cherry tomatoes, courgettes and onion onto 8 skewers (if using wooden skewers you need to soak them in water for about 20 minutes first).
To make the baste mix together the olive oil, lemon juice, thyme, mustard and some seasoning.
Put the kebabs onto a preheated barbecue. Give the baste a good stir and then brush the kebabs with it. Cook the kebabs for about 5 minutes or until the cheese has turned golden and the vegetables are just tender.
(Original recipe from BBC Good Food)
Posted in Barbecue, Food, Vegetarian | Tagged Barbecue, BBQ, Cooking, Food, Halloumi cheese, Recipe, Vegetarian, Wine suggestion | Leave a Comment »
7 September 2015 by jonoandjules
Fresh tuna spaghetti
We’ve made this recipe before using good-quality tinned tuna, which was delicious, but this time we’ve used fresh tuna and it really sings.
Wine Suggestion: Classic Italian matches for tuna depend on the region. If you are in Sicily a great match is their native Grillo grape, a textural, slightly salty and mineral wine with good body but not weighty. For this dish though we drank a Vermentino, made by Morisfarms, from the Tuscan coast. It has a great vinous texture and savoury character which combined with fresh fruit and minerality matches this Tuscan combination of tuna, tomatoes and olives.
Linguine with Fresh Tuna – serves 4-6
- 2 tins top quality plum tomatoes (the Italian brands are good)
- 500g fresh yellowfin tuna
- 4 tbsp extra-virgin olive oil, plus a bit extra
- 2 sprigs rosemary
- a pinch of chilli flakes
- 80ml white wine
- 30g salted capers, soaked and drained
- 100g pitted black olives (Gaeta or Kalamata)
- 500g linguine
- chopped fresh parsley to serve
Drain the tinned tomatoes and cut into strips.
Cut the tuna into 2cm cubes. Heat the oil in a pan and sauté with 1 sprig of rosemary and the chilli flakes.
Add the wine and simmer until it evaporates, then add the capers.
Add the olives and tomatoes and cook over a high heat for 15 minutes.
Cook the linguine until al dente, then drain and add to the pan of tuna sauce. Toss gently.
Sprinkle on the parsley, drizzle with some more olive oil, and garnish with the remaining rosemary.
(Original recipe from Obicà: Mozzerella Bar, Pizza e Cucina, Rizzoli, 2014.)
Posted in Fish, Food, Italian, Pasta | Tagged Cooking, Food, Fresh tuna, Linguine, Obica, Pasta, Recipe | Leave a Comment »
31 August 2015 by jonoandjules
Stuffed Courgettes with currants
Another delicious Middle-Eastern dish from Honey & Co. This is really unusual and tastes delicious. It serves 4 as a main course but you could also serve smaller portions as a side with lamb.
Wine suggestion: perfect with a lighter, fruity red from Spain or Italy. Our choice was the Rocca delle Macie Chianti Vernaiolo which is a very youthful, easy-drinking Sangiovese with less extraction (tannins and colour) than a full-blown Chianti Classico or other Tuscan greats. By being lighter it was charming with the courgettes and the low tannins didn’t fight the spices. If you were having them as a side alongside lamb we would have stepped up to a richer Primitivo from Puglia, a Nero d’Avola from Sicily or maybe a good Lebanese red like Ch Musar or Massaya.
Medias – courgettes filled with lemon rice & currants – serves 4
- 4 even-sized courgettes
- 2 tbsp olive oil
- 1 onion, peeled and finely diced
- ½ cinnamon stick
- salt
- ½ tsp ground turmeric
- ½ tsp allspice
- pinch of cayenne pepper
- 125g risotto rice
- 40g dried currants
- 2tbsp lemon juice
- 375ml water
- 4-5 cherry tomatoes
- 15-20g parsley, picked and chopped
- 1 tbsp dill
Halve the courgettes lengthways and remove the seeds with a teaspoon. Lay the scooped out halves in a baking tray with sides that come up a bit higher than the courgettes.
Preheat the oven to 200°C/180°C fan/gas mark 6.
Heat the oil in a frying pan over a medium heat, then gently fry the onion, cinnamon stick and ½ tsp salt to soften the onion without colouring. Then mix in the turmeric, allspice and cayenne. Cook for 30 seconds before adding the risotto rice and stir to coat. Add another ½ tsp salt and the currants and pour over the lemon juice and water. Bring to the boil and allow to boil for 1 minute, then drain through a colander over a bowl to catch the liquid.
Cut the tomatoes into thin slices and stir into the rice along with the chopped parsley and dill (reserve a little parsley to garnish). Divide the rice mixture between the courgettes – don’t overfill as the rice will swell as it cooks. Pour the reserved liquid into the tray so the courgettes are half-submerged (top up with a bit of water if needed).
Put a sheet of greaseproof paper directly on top of the courgettes and cover the tin with tinfoil to entirely seal.
Cook in the centre of the oven for 30 minutes, then open and baste the courgettes with the liquid. Recover and return to the oven for another 30 minutes. Pierce the courgettes with a small knife to check they are very soft.
Baste again and sprinkle with the reserved parsley and another pinch of cayenne pepper.
Serve with a green salad and some fresh goats’ yogurt if you like.
(Original recipe from Honey & Co.: Food from the Middle East by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014.)
Posted in Food, Vegetarian | Tagged Cooking, Courgettes, Currants, Food, Honey & Co., Medias, Middle Eastern, Recipe, Stuffed Courgettes | Leave a Comment »
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