22 December 2014 by jonoandjules
Salmon Tartare
A perfect starter for the festive season. Get the freshest and best salmon you can as it will make all the difference; ours was meltingly tender while cutting it up and we were rewarded with a melt in the mouth starter.
Wine suggestion: Try an appropriately festive and indulgent Vintage Champagne like the Billecart-Salmon Blanc de Blanc which has a richness and depth alongside a minerally freshness and great purity of fruit. Alternately if on a budget, but another classic match, would be a zippy and herbaceous Sauvignon Blanc or for a bit of a lemony twist a Verdejo from Rueda in Spain.
Smoky salmon tartare with lemon and capers – serves 6
- 1 shallot, finely diced
- 2 lemons, 1 juiced and 1 cut into wedges
- 400g skinless salmon fillet
- 200g smoked salmon
- 2 tbsp chopped dill
- 2 tbsp small capers
- 1 tbsp Dijon mustard
- 1 tbsp crème fraîche
- olive oil
- melba toast, to serve
Put the shallot into the lemon juice and leave to soak.
Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all of the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp olive oil and the shallot and juice. Fold together gently and season with salt and black pepper.
Serve in rounds with the melba toast and a drizzle of olive oil.
(Original recipe from BBC Olive Magazine, December 2014)
Posted in Fish, Food | Tagged Capers, Cooking, Fish, Food, lemon, Recipe, Salmon, Smoked salmon, Starter | 2 Comments »
21 December 2014 by jonoandjules
Leek Gratin
A true comfort food if there ever was one, and a versatile side for simply barbecued meats, roast chicken and a whole host of mains. It’s fairly rich so a little goes a long way.
Baked Creamy Leeks – serves 6 as a side dish
- 800g leeks, roughly chopped and rinsed well in a sieve
- 2 garlic cloves, finely sliced
- 2 knobs of butter
- olive oil
- 6 sprigs of fresh thyme, leaves picked
- 100g Cheddar cheese, grated
- 200ml single cream
Preheat the oven to 200°C/400°C/gas 6.
Warm a large frying pan over a medium heat and add the butter with a splash of olive oil and the garlic.
As soon as the garlic starts to colour, add the leeks and thyme leaves and stir. Turn up the heat and continue to cook for about 10 minutes or until the leeks have softened.
Remove from the heat and season with salt and pepper. Add the cream and half the cheese. Mix well in a suitably sized baking dish (you want a layer about 2.5cm thick). Sprinkle over the remaining cheese and bake for about 20 minutes or until brown and bubbling.
(Original recipe from Jamie’s Ministry of Food, Penguin, 2008.)
Posted in Cheese, Food, Side dish, Vegetarian | Tagged Cheddar cheese, cheese, Cooking, Cream, Food, Gratin, Leek Gratin, Leeks, Recipe, side dish, Vegetarian | 1 Comment »
16 December 2014 by jonoandjules
Obica: Linguine with Yellowfin Tuna
A simple but delicious dish from a cool restaurant called Obicà that we found on our last trip to Florence. They insist that it’s best made with fresh tuna (and they’re probably right) but we made it with top quality tinned tuna and it worked for us.
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 Yellowfish Tuna – serves 4-6
- 2 tins top quality plum tomatoes (the Italian brands are good)
- 500g 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 Capers, Cooking, Food, Linguine, Olives, Pasta, Recipe, Tuna, Yellowfin Tuna | Leave a Comment »
30 November 2014 by jonoandjules
Rack of Pork, apple & cider butter
A delicious pork dish from our favourite book about pigs – Pork & Sons by Stéphane Reynaud. The apple and cider butter would be a great addition to any pork dish.
Wine Suggestion: We drank a regular favourite: the Secateurs Chenin Blanc from Swartland in South Africa. Adie Badenhorst manages to coax depth, personality, minerality and freshness from this bargain. It has enough richness and weight to match the pork and cider butter and a wonderful complimentary yellow apple flavour. Well worth seeking out.
Rack of Pork with Cider & Apple Butter – serves 6
- 1 rack of pork with 6 chops
- 500ml dry cider
- 6 Granny Smith apples
- 3 onions, sliced
- a pinch of ground cinnamon
- a pinch of ground ginger
- 100g unsalted butter, chilled
Cook the rack in a flameproof casserole, over a medium heat, until well browned all over. Baste with a little of the cider, lower the heat, then cover and cook for an hour, basting often.
Peel, core and quarter the apples. Add them to the casserole with the onions, the rest of the cider and the spices and cook over a low heat for another 10 minutes or so or until the apples and onions have softened.
Remove the rack from the casserole, tent with foil and leave to rest for 10 minutes. Add the butter and beat into the apple mixture. Cut the rack into chops and serve with the cider and apple butter.
(Original recipe from Pork & Sons by Stéphane Reynaud, Phaidon, 2007.)
Posted in Uncategorized | Leave a Comment »
24 November 2014 by jonoandjules
Sunshine Haddock Curry
This has a delicate flavour and is more about the fish than the curry – in a good way. Great fresh flavours and excellent served with the Sesame Pak Choi.
Sunshine Fish Curry – serves 6
- 6 white fish fillets e.g. cod, haddock, whiting, pollack or ling
- 1tsp cumin seeds, toasted and finely ground
- 1 tsp coriander seeds, toasted and finely ground
- 1 tsp turmeric
- 3/4 tsp salt
- 2 tbsp sunflower oil
- 1 onion, peeled and chopped
- 1 x 400ml tin of coconut milk, whisked to remove any lumps
- 1/2-1 fresh red chilli, deseeded (or not if preferred) and finely sliced
- squeeze of lemon juice
Place the fish on a plate. Mix the ground seeds with the turmeric and salt, then scatter over the fish to coat.
Place a wide saucepan or large frying pan on a medium heat and pour in the oil. When the oil is hot, add the onion and sauté for 7-10 minutes or until very soft and colouring at the edges.
Lay the fish on top of the onion and scrape in any seeds and spices from the plate. Cook the fish for 2-3 minutes on each side or until light golden.
Pour in the coconut milk and add the chilli. Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until the fish is cooked through. To finish, add a squeeze of lemon and more salt if needed.
Serve immediately with steamed rice and the pak choi below.
Sesame Pak Choi – serves 4 as a side dish
- 500g pak choi
- salt
- 25g sesame seeds, toasted
- 15ml sesame oil
Remove the stems from the pak choi and cut into similar-sized lengths.
Bring a large saucepan of salted water to the boil. Add the stems and cook for a minute or two or until just tender, then stir in the leaves and drain immediately.
Place in a dish, sprinkle over the toasted sesame seeds and sesame oil and serve.
(Both recipes originally from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)
Posted in Uncategorized | Leave a Comment »
23 October 2014 by jonoandjules
Chicken & Ham Pie
This is a great way to use up leftover roast chicken (or dare we say turkey?) and ham. Almost as good as the roast chicken dinner itself and we are definitely considering this as a dish to use Christmas leftovers.
Wine Suggestion: This dish works well with a rich white wine. We tried it with an oaked Semillon, which on it’s own was delicious but with the pie the crisp acidity made it fall a bit flat. We’d suggest a good, oaked chardonnay instead which has much better weight in the mid-palate to work with the rich creamy chicken and ham. Yum.
Leftover Chicken & Ham Pie – serves 6-8
- 25g butter
- 1 onion, peeled and finely chopped
- 400g broccoli florets
- 25g plain flour
- 225ml cream
- 225ml chicken stock
- 675g cooked chicken and ham, cut into 2cm chunks
- 1 tbsp chopped tarragon or marjoram
- mashed potato (made from 1kg of potatoes)
Preheat the oven to 180ºC, Gas mark 4.
Melt the butter in a large saucepan over a medium heat, add the onion and fry gently for 8-10 minutes or until completely soft.
Put a saucepan of water over a high heat and add a good pinch of salt. When the water boils, add the broccoli florets and cover until the water comes back to the boil. Remove the lid as soon as the water boils and cook the broccoli for 2-4 minutes or until just tender.
Add the flour to the onion and whisk for 1 minutes, then pour in the cream and stock, whisking all the time. Bring to the boil, then simmer for a minute or two until slightly thickened.
Stir the chicken, ham, herbs and broccoli in to the sauce and season with salt and pepper. Pour into an ovenproof dish (approx. 20 x 30 cm) and top with mashed potato.
Bake for 25-30 minutes or until golden brown and bubbling.
(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins, 2013.)
Posted in Chicken, Food, Pork | Tagged Chicken, Cooking, Ham, Leftovers, Mash, Pie, Recipe, Roast chicken | 1 Comment »
29 September 2014 by jonoandjules
Tomato party
This dish celebrates all the juicy tomatoes we’re picking in our garden at the moment. We only had red ones when we made this but a week before we had a glut of yellow toms too. It doesn’t matter which you use, they’ll all taste great.
Wine suggestions: We have tried a couple of very successful wines with this dish, but the trick is to make sure the wine has a slightly higher acidity and good minerality; try smaller, quality winemakers and this will be a good guide. Successful wine matches have been Umani Ronchi’s Vellodoro Pecorino and Casal di Sera Verdicchio – both great matches, Joguet’s Chinon Cuvée Terroir (delicious Cabernet Franc), and the Gulfi Cerasuolo from Sicily.
Tomato Couscous – serves 4
- 125g couscous
- olive oil
- 150ml boiling water
- 150g fregola (giant couscous)
- 300g medium vine-ripened tomatoes, quartered
- ¾ tsp brown sugar
- 1 tsp balsamic vinegar
- 150g yellow cherry tomatoes, halved
- 2 tbsp roughly chopped oregano
- 2 tbsp roughly chopped mint
- 1 garlic clove, crushed
- 1 small green tomato, cut into thin wedges
- 100g tomberries or halved cherry tomatoes
- salt and black pepper
Preheat the oven to 170°C/Gas Mark 3.
Put the couscous in a bowl with a pinch of salt and drizzle of oil. Pour over the boiling water, stir and cover the bowl with cling film. Set aside for 12 minutes, then remove the cling film, separate with a fork and leave to cool.
Put the fregola in a pan of boiling salted water and simmer for 18 minutes, or until al dente. Drain in a colander and rinse under cold water. Leave to dry completely.
Meanwhile, spread the quartered vine tomatoes over half of a large baking tin and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and some oil over the top. Place in the oven. After about 20 minutes take the tomatoes out of the oven and increase the temperature to 200ºC/Gas Mark 6.
Spread the yellow tomatoes over the empty side of the baking tin. Season with salt and pepper and drizzle with oil. Return the tin to the oven and roast for 12 minutes, then remove and allow to cool.
Mix the couscous and fregola in a large bowl. Add the herbs, garlic, cooked tomatoes with all their juices, the green tomato and tomberries. Very gently mix everything with your hands. Taste for seasoning and add salt, pepper and olive oil as needed.
(Original recipe from Plenty by Yotam Ottolenghi, Ebury Press, 2010.)
Posted in Food, Party Food, Side dish, Vegetarian | Tagged Cooking, Couscous, Food, Fregola, Recipe, Salad, side dish, Tomato Party, Tomatoes, Vegetarian | 7 Comments »
22 September 2014 by jonoandjules
Burnt Aubergine salad
Not quite a Baba Ghanoush, but you can drizzle on some tahini paste to make it one. This was really delicious and we loved the freshness from the lemons and the burst of fruity pomegranate. You need to start this many hours in advance but the process is very straightforward and the result is worth it.
Burnt aubergine with garlic, lemon & pomegranate seeds – serves 4 as a meze plate
- 4 large aubergines (about 1.5kg before cooking)
- 2 garlic cloves, crushed
- grated zest of 1 lemon and 2 tbsp lemon juice
- 5 tbsp olive oil
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped mint
- 80g of pomegranate seeds (about ½ a large pomegranate)
If using a gas hob, line the base with foil and keep only the burners exposed. Put the aubergines on 4 separate moderate flames and roast for about 15-18 minutes or until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them now and then.
Alternatively, score the aubergines with a knife in a few places, a couple of centimetres deep, and place on a baking tray under a hot grill for about an hour (we do ours on a gas barbecue). Turn them every 20 minutes or so and continue to cook even if they burst.
Allow the aubergines to cool slightly, then cut along each one and scoop out the flesh and divide it into long strips with your hands. Throw away the skin. Drain the flesh in a colander for at least an hour or longer if possible to get rid of as much water as possible.
Put the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, ½ a teaspoon of salt and a good grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.
When ready to serve, mix in most of the herbs and adjust the seasoning. Pile onto a serving plate, scatter on the pomegranate seeds and garnish with the rest of the herbs.
We served ours with some barbecued flatbreads.
(Original recipe from Yotam Ottolenghi and Sami Tamimi’s Jerusalem, Ebury Press, 2012.)
Posted in Food, Party Food, Side dish, Vegan, Vegetarian | Tagged Aubergine, Aubergines, Burnt Aubergine salad, Cooking, Dip, Food, Israeli, Jerusalem, Pomegranate, pomegranate seeds, Recipe, side dish, Vegan, Vegetarian | 1 Comment »
15 September 2014 by jonoandjules
Marinated Tuna with Cherry tomato salsa
Tuna steaks are definitely at their best when seared on a hot barbecue. The marinade would also work well with other firm fish fillets such as swordfish or kingfish.
Wine suggestion: we think a light bodied red would be a treat here which goes against traditional pairings. The trick is to get a lighter body and lower tannins. We drank a Beaujolais-Villages from Domaine Rochette, a delightful wine which balances it’s lightness with an obvious care from the winemaker and good fruit from the vineyards; polished and elegant as well as joyfully youthful.
Paprika- and Oregano-Marinated Tuna with Cherry Tomato Salsa – serves 4
- 4 x 150g fillets of fresh tuna
- juice of 1 lemon
- 3 tbsp olive oil, plus extra for cooking
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh oregano
- 1 tsp paprika
- 1 tsp smoked spanish paprika
- lemon wedges, to serve
For the Cherry Tomato Salsa:
- 250g cherry tomatoes, quartered
- 4 scallions, thinly sliced
- 1 tbsp chopped fresh oregano
- 1 long red chilli, seeded and finely chopped
- 1 tbsp sherry or red wine vinegar
- sea salt and black pepper
Put the fish in a shallow non-metallic dish. Mix together the lemon juice, olive oil, garlic, oregano and paprika. Pour this over the fish, cover with cling-film and refrigerate for half an hour.
Preheat the barbecue to high and brush lightly with olive oil. Barbecue the fish for a couple of minutes on each side (longer if you prefer the fish well done).
Toss all of the ingredients for the cherry tomato salsa together and season well with sea salt and freshly ground black pepper.
Serve the fish with some salsa over the top and a lemon wedge.
Posted in Indian, Uncategorized | Tagged Cherry tomato salsa, Cooking, Fish, Food, Fresh tuna, Recipe, Tomato Salsa, Tuna | 1 Comment »
6 September 2014 by jonoandjules
One of those easy dishes that just bursts with fresh flavours and vitality. It really sings at the end of summer with fully ripe and juicy tomatoes just picked and wonderful. Delicious served warm or at room temperature.
Wine Suggestion: We’d serve a classic chianti where the acidity of the Sangiovese grape works really well with the tomatoes but isn’t too heavy a red for the dish (don’t bother with the Riserva).
Cheese, Tomato & Basil Tart – serves 4-6
- 1 shortcrust pastry case, cooked ‘blind’
FOR THE FILLING:
- 10 ripe tomatoes, halved widthways
- 2 tbsp olive oil
- ½ tsp sugar
- 25g butter
- 1 onion, peeled and finely chopped
- 2 eggs
- 200ml double or regular cream
- 2 tbsp torn or sliced basil
- 150g Cheddar cheese, grated
Preheat the oven to 180°C (350°F), Gas mark 4.
Put the tomatoes on a baking tray, drizzle with the olive oil and sprinkle with the sugar and ½ tsp salt. Bake for about 45 minutes or until completely soft and browning at the edges. Allow to cool.
Meanwhile, heat a frying pan over a medium heat and add the butter. When the butter is foaming, add the onion and cook for about 10 minutes or until golden. Take off the heat and set aside to cool.
Whisk the eggs and cream together in a bowl, stir in the basil, and season with salt and pepper.
Spread out the fried onion in a layer in the tart case. Top with two-thirds of the cheese, then arrange the cooked tomatoes on top. Pour in the egg mixture and top with the remaining cheese. Bake for 30-40 minutes or until golden brown on top and just set in the centre.
(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins, 2013.)
Posted in Food, Vegetarian | Tagged Basil, cheese, Cooking, Food, Recipe, ripe tomatoes, Tomato & Cheese tart, Vegetarian | 3 Comments »
26 August 2014 by jonoandjules
Such an impressive and versatile rice dish. Great with Middle Eastern-style food or indeed anything you deem rice an appropriate side for. We served with these delicious meatballs.
Basmati rice & orzo – serves 6
- 250g basmati rice
- 1 tbsp melted ghee or unsalted butter
- 1 tbsp sunflower oil
- 85g orzo
- 600ml chicken stock
- 1 tsp salt
Wash the rice well, then put in a large bowl and cover with lots of cold water. Soak for 30 minutes, then drain.
Heat the ghee or butter and oil on a medium-high heat in a medium heavy-based saucepan. Add the orzo and sauté for a few minutes, or until the grains turn dark golden. Add the stock, bring to the boil and cook for 3 minutes. Add the drained rice and salt, bring to a gentle boil, stir gently, then cover the pan and simmer on a very low heat for 15 minutes. Don’t lift the lid during this time!
Take the rice off the heat, remove the lid and quickly cover with a clean tea towel. Put the lid back on over the towel and leave for 10 minutes. Fluff up with a fork before serving.
(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2012.)
Posted in Uncategorized | Tagged Basmati rice, Cooking, Egyptian, Food, Jerusalem, Orzo, Recipe, rice, side dish | 2 Comments »
22 August 2014 by jonoandjules
We love the combination of anchovies and almonds in this pasta sauce – a Sicilian-style pesto. It also reinforces our desire to go to Sicily.
Wine Suggestion: A fresh and dry Italian white is a must for this dish with numerous choices working well. If you can find one match it with a white from the slopes of Mt Etna which will be minerally and savoury, or if not a dry Vermentino from the Tuscan coast. We drink a glass of the Morisfarms Vermentino which was both minerally and nutty with fresh citrus flavours. Morisfarms add 10% Viognier to this wine which gives it an added exotic lift and roundness to the wine. With the complex savoury notes of the dish the savoury and nutty wine worked a treat.
Sicilian pasta with tomatoes, garlic & almonds – serves 6
- 500g fusilli lunghi (long spiral pasta) or other pasta – we used regular fusilli
- 250g cherry tomatoes
- 6 anchovy fillets
- 25g golden sultanas
- 2 cloves garlic, peeled
- 2 x 15ml tbsp capers, drained
- 50g blanched almonds
- 60ml extra-virgin olive oil
- leaves from a small bunch of basil (about 20g) to serve
Cook the pasta in plenty of boiling salted water according to the pack instructions.
Make the sauce as the pasta cooks by putting all the ingredients, except the basil, into a processor and blitzing until you have a textured sauce.
Drain the pasta, reserving a mugful of the cooking water and add 2 tbsp of the water to the processor as you pulse the sauce.
Tip the drained pasta into a warmed serving bowl. Pour over the sauce and toss to coat – add a bit more pasta cooking water if needed and scatter with basil leaves.
(Original recipe from Nigellissima by Nigella Lawson, Chattos & Windus, 2012.)
Posted in Food, Italian, Pasta | Tagged Almonds, Anchovies, Cooking, Food, Italian, Morisfarms, Morisfarms Vermentino, Pasta, pasta sauce, Recipe, Sicilian, Sicilian pasta, spiral pasta, Vermentino | 4 Comments »
14 August 2014 by jonoandjules
Still an Eton Mess really but the rosewater, pistachio, raspberry and basil combination is delicious!
Eastern Mess – serves 6
- 600ml double cream
- 3 tbsp icing sugar
- the seeds scraped from 1 vanilla pod
- 2 tbsp rosewater
- 6 ready-made meringue nests, broken into large pieces
- 450g raspberries
- handful of basil leaves, torn
- 75g pistachio nuts, chopped
For the raspberry sauce:
- 225g raspberries
- 1 tbsp icing sugar (or more if your raspberries are very tart)
- 1 tbsp rosewater
- squeeze of lemon juice
Whip the double cream, icing sugar, vanilla seeds and rosewater together in a mixing bowl until you have soft peaks (about 3 minutes but watch it carefully).
To make the sauce, mash the raspberries to a purée with the icing sugar, rose water and lemon juice in a bowl until the mixture is totally smooth. Pass through a sieve to remove the seeds.
Layer the cream, meringues and raspberries on a large serving plate, drizzling the sauce and scattering over the basil and pistachios as you go. Decorate the top with a drizzle of sauce, and a final scatter of basil and pistachios. Serve immediately.
(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)
Posted in Dessert, Food | Tagged Cooking, Dessert, Food, Meringue, Mess, Pistachios, Pudding, Raspberries, Recipe, Rose Water | 2 Comments »
7 August 2014 by jonoandjules
This dish is so simple, and yet completely satisfying and delicious. It features regularly on our table during the summer months and has also become our daughter, Orlaith’s, favourite dish alongside Moussaka.
Wine Suggestion: A lovely and fresh wine but with depth and reasonable body works well with tis; something like a very good Verdicchio – try Sartarelli’s Talivio or Umani Ronchi’s Casal di Sera. If you feel like a red try a Cabernet Franc from the Loire, like the thoughtful and expressive Chinon’s by Charles Joguet.
Courgette Sauce for Pasta – serves 4
- 1kg courgettes, thinly sliced
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 2 tbsp of cream
- 50g freshly grated Parmesan, plus extra to serve
- pasta of your choice (long or short works), 75-100g per person
Heat the oil in a large saucepan, add the garlic and courgettes, and a pinch of salt.Cook gently to soften without browning. Continue to cook until the courgettes are completely soft and almost all of their water has evaporated (20-30 minutes). Then bash the courgette mixture to a rough purée with a wooden spoon or masher.
Stir in the cream and Parmesan and allow to bubble for a minute or so until the cream has reduced a bit.
Meanwhile, cook the pasta in salted water until al dente.
Serve with extra Parmesan.
(Original recipe from The River Cottage Cookbook by Hugh Fearnley-Whittingstall, Collins, 2001.)
Posted in Food, Pasta, Vegetarian | Tagged Cooking, Courgettes, Cream, Food, Parmesan, Pasta, Recipe, Vegetarian | 3 Comments »
4 August 2014 by jonoandjules
We made this back in June when local asparagus was available, but have been very lax getting posts up on the blog (must do better!). We really enjoyed the combination here and the addition of our own, home-grown mint, dill and chives really made the dish sing.
Warm Asparagus & New Potato Salad – serves 4
- 350g small Jersey potatoes, scrubbed or peeled if you prefer
- salt
- 2 large mint sprigs
- 25g unsalted butter
- 250g asparagus tips
- hearts of 2 round lettuces, leaves separated, washed and dried
- Maldon salt
- 2 hard-boiled eggs, shelled
- handful of chervil sprigs – we used dill
FOR THE BUTTER SAUCE:
- juice of 1 lemon
- pinch of caster sugar
- 75g cold unsalted butter, cut into small chunks
- freshly ground white pepper
- 1 tbsp snipped chives
Simmer the potatoes in lightly salted water, with the mint, until tender. Drain over a bowl and reserve the cooking water. Return the potatoes to the pan with the butter, stir together and keep warm.
For the sauce, use a large shallow stainless steel or enamel saucepan and squeeze in the lemon juice. Add 6 tbsp of the potato cooking water and the sugar, then simmer until reduced by half. Slowly incorporate the butter, a chunk at a time, whisking over a very low heat until homogenous (you’re aiming for a light butter sauce). Season with white pepper and keep warm.
Peel the asparagus tips from just below the bud and slice in half lengthways. Add to a pan of boiling well-salted water and boil for about 1-2 minutes – you want them just tender but not raw, then drain.
Slice the warm potatoes and add them, along with the asparagus, to the butter sauce. Turn gently with the chives, until everything is nicely coated.
Arrange the lettuce on 4 plates and divide the asparagus and potatoes between them. Sprinkle with Maldon salt and grate over the egg. Generously scatter with the chervil or dill.
(Original recipe from The Vegetarian Option by Simon Hopkinson, Quadrille, 2009.)
Posted in Food, Vegetarian | Tagged Asparagus, Cooking, Eggs, Food, Lunch, New potatoes, Recipe, Salad, Vegetarian | 1 Comment »
3 August 2014 by jonoandjules
Chipotle roast pork with black bean salsa
We often pick up a pork fillet at the butcher’s as they are cheap and versatile. Make the salsa before you start cooking the pork so the flavours have time to develop.
Chipotle Roasted Pork with Avocado & Black Bean Salsa – serves 4
- 2 pork tenderloins/fillets, about 250-350g each
- 1 tsp coarse sea salt
- 1 tsp chipotle paste
- ½ tsp olive oil
FOR THE SALSA:
- ½ small red onion
- 2 limes
- 1 red chilli
- few coriander sprigs
- 1-2 tbsp olive oil
- 1 ripe but firm avocado
- ½ x 400g tin black beans, drained and rinsed
- 1 spring onion
Prepare the pork by removing the sinew from the surface. Cut each fillet in half.
Mix the salt, chipotle paste, olive oil and some freshly ground black pepper in a small bowl. Rub the marinade all over the pork pieces. Leave in the fridge to marinate for at least half an hour, or up to a few hours.
Heat the oven to 170ºC/gas mark 3.
Put a non-stick frying pan over a medium heat, brown the pork evenly all over. Transfer to a roasting tin and roast in the oven for 20-25 minutes or until cooked but still juicy. Test by inserting a skewer into the thickest part for 10 seconds, then rest it on your inner wrist; it should feel hot.
Remove from the oven and leave to rest for 5 minutes before carving on the diagonal into 7-8mm thick slices. Spoon the salsa onto a platter and top with the pork.
TO MAKE THE SALSA:
Peel and finely dice the red onion and put into a bowl. Finely grate the zest from one of the limes and squeeze the juice from both. Add the lime zest and half the juice to the onion, saving the rest for seasoning at the end.
Cut the avocado into even dice and thinly slice the spring onion. Coarsely chop the coriander leaves.
Stir the avocado, black beans, spring onion, and coriander into the onion and lime mixture. Stir in the olive oil and season well with salt and more lime juice if needed. Leave to stand for 30 minute for the flavours to develop.
(Original recipe from Leith’s How to Cook, Quadrille Publishing, 2013.)
Posted in Food, Pork | Tagged Avocado, Avocado & Black Bean Salsa, black bean salsa, Black Beans, Chipotle, Cooking, Easy, Food, Pork, Recipe, Salsa, spring onion | 3 Comments »
28 July 2014 by jonoandjules
Saffron & cardamom poached pears
This is a touch of luxury, truly delicious, impressive, and yet very simple to do. Eat with a spoon of crème fraîche. The perfect ending to a Middle Eastern inspired meal.
Poached pears in white wine & cardamom – serves 4
- 500ml dry white wine
- 1½ tbsp lemon juice
- 150g caster sugar
- 15 cardamom pods, lightly crushed
- ½ tsp saffron threads
- pinch of salt
- 4 firm pears, peeled
- crème fraîche or thick double cream to serve
Pour the wine and lemon juice into a medium saucepan and add the sugar, cardamom, saffron and salt. Bring to a light simmer and place the pears in the liquid. Make sure the pears are immersed by adding a bit of water if necessary. Cover the surface with a disc of greaseproof paper and simmer until the pears are cooked through but not mushy, about 15-25 minutes. Turn the pears around every now and again as they cook. When a knife goes into the flesh smoothly, the pears are done.
Remove from the liquid and transfer into four dishes. Increase the heat and reduce the liquid by about two-thirds, or until thick and syrupy. Pour over the pears and leave to cool. Serve cold or at room temperature with the crème fraîche.
(Original recipe from Jerusalem by Yotam Ottololenghi and Sami Tamimi, Ebury Press, 2012.)
Posted in Dessert, Food | Tagged Cardamom, Cooking, Dessert, Food, Pears, Poached pears, Recipe, Saffron | Leave a Comment »
19 July 2014 by jonoandjules
Meatballs with Broad Beans & Lemon
Delicious meatballs with a real summery feel. Use fresh broad beans if you can get them but frozen will work just as well. You can prepare this dish in advance and just reheat before serving.
Wine Suggestion: The trick with this dish is to make sure the wine is medium bodied so a lighter red with ripe (not dry) tannins would work a treat. An easy and uncomplicated shiraz cabernet blend from Australia or a nice Pinot Noir would work a treat. Alternately a medium bodied white like a good Verdicchio is a great option too. We drank the Umani Ronchi Casal di Serra Verdicchio which matched the dish perfectly with good depth of fruit and a great minerality which allowed the food and wine to shine equally.
Beef Meatballs with Broad Beans & Lemon – serves 4
- 4½ tbsp olive oil
- 350g broad beans, fresh or frozen
- 4 whole thyme sprigs
- 6 garlic cloves, sliced
- 8 spring onions, cut at an angle into 2cm lengths
- 2½ tbsp lemon juice
- 500ml chicken stock
- salt and black pepper
MEATBALLS:
- 300g minced beef
- 150g minced lamb
- 1 medium onion, finely chopped
- 120g breadcrumbs
- 2 tbsp each chopped flat-leaf parsley, mint, dill and coriander; plus ½ tbsp extra of each to finish
- 2 large garlic cloves, crushed
- 1 tbsp baharat spice mix (apparently you can buy this or you can use the recipe below*)
- 1 tbsp ground cumin
- 2 tsp capers, chopped
- 1 egg, beaten
Put all the meatball ingredients into a large bowl. Add ¾ tsp of salt and lots of black pepper and mix well with your hands. Form into ping-pong sized balls (you should get about 20).
Heat 1 tbsp of the olive oil in a very large frying pan with a lid. Sear half the meatballs over a medium heat, turning until browned all over, about 5 minutes. Remove, add another ½ tbsp olive oil to the pan and cook the other batch of meatballs. Remove from the pan and wipe clean.
While the meatballs are cooking, put the broad beans into a pot of salted boiling water and blanch for 2 minutes. Drain and refresh under cold water. Remove the skins from half the broad beans.
Heat the rest of the olive oil in the pan you seared the meatballs in. Add the thyme, garlic and spring onion and sauté over a medium heat for about 3 minutes. Add the unshelled broad beans, 1½ tbsp of the lemon juice, 80ml of the stock, ¼ tsp of salt and lots of black pepper. The beans should be almost covered with liquid. Cover the pan and cook over a low heat for 10 minutes.
Return the meatballs to the pan. Add the rest of the stock, cover the pan and simmer gently for 25 minutes. Taste and adjust the seasoning. If the sauce is very runny you can remove the lid and reduce a bit. The meatballs will soak up a lot of the juice so make sure you have plenty of sauce left. You can leave the meatballs off the heat now until ready to serve.
Just before serving, reheat the meatballs and add a little water, if needed, to get enough sauce. Add the rest of the herbs and tablespoon of lemon juice, the shelled broad beans and stir very gently.
Serve with basmati rice.
*Baharat Spice Mix – 1 tsp black peppercorns, 1 tsp coriander seeds, 1 small cinnamon stick – roughly chopped, ½ tsp whole cloves, ½ tsp ground allspice, 2 tsp cumin seeds, 1tsp cardamom pods, ½ a whole nutmeg grated. Blend all the spices in a grinder or pestle and mortar until you have a fine powder. Store in an airtight jar.
(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012.)
Posted in Beef, Food, Lamb | Tagged Beef, Broad beans, Jeruslaem, lemon, Meatballs, Ottolenghi | 4 Comments »
15 July 2014 by jonoandjules
Pistachio & Feta Dip
We have made this dip many times as we, and our friends, keep on devouring the lot before a photo can be taken. Not really problematic as we love it so much. We finally got a photo 🙂 but will keep on making the dip, which has become a firm favourite and works great as a starter to share with some barbecued flat breads.
Pistachio & Feta Dip – serves 8
- 100g shelled pistachios
- 75ml olive oil
- 300g feta cheese
- handful of dill, leaves picked and roughly chopped
- 2 handfuls of coriander, leaves picked and roughly chopped
- 1 garlic clove, crushed
- 1 long red chilli, seeds removed and roughly chopped
- 3 large tbsp Greek yogurt
- finely grated zest of 1 lemon and juice of ½ lemon
- sea salt if needed
Blitz the pistachio nuts and oil in a food processor for 30 seconds.
Add the feta, herbs, crushed garlic, chilli, yogurt and lemon zest and juice and blitz for about 1 minute, or until the mixture has a rustic texture.
Taste and add salt if needed but bare in mind that feta is already quite salty.
Serve with barbecued flatbreads.
(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)
Posted in Food, Vegetarian | Tagged Cooking, Dip, Feta, Food, lemon zest, Persian, pistachio nuts, Pistachios, Recipe | 3 Comments »
7 July 2014 by jonoandjules
Spinach & ricotta gnocchi
We’re not even sure if these can officially be called gnocchi but they’re easy and very tasty. They look pretty awful before they’re cooked and we were a bit worried that they would disintegrate altogether when they hit the water. All was well.
Wine Suggestion: These were a superb match with the Sartarelli “Tralivio” Verdicchio we had open which was great. Sartarelli specialise solely in Verdicchio and it shows with a wine of great depth, personality and balance. There is a nuttiness to the aroma and taste which works with the earthy spinach and the balance of fruit complements the ricotta.
Spinach & Ricotta Gnocchi – serves 4
- 200g young spinach
- small handful of parsley leaves, finely chopped
- 1 garlic clove, crushed
- 140g ricotta
- 85g plain flour
- 2 eggs
- 100g freshly grated Parmesan, plus extra to serve
- freshly grated nutmeg
- olive oil and rocket to serve
Put the spinach into a large bowl and pour boiling water over it. Leave for a couple of minutes until wilted, then drain. Leave to cool, then wrap in a clean tea towel. Squeeze out as much water as possible, then finely chop.
Put the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season. Stir with a fork until completely mixed. Use wet hands to make walnut-size balls. Put the gnocchi on a large plate and put in the fridge for at least 30 minutes.
When ready to cook, heat the oven to warm and bring a large pot of water to the boil. Reduce the heat to medium and drop in batches of gnocchi, about 8-10 at a time. They will sink to the bottom at first and when they rise to the top you should cook for another minute, then remove with a slotted spoon and keep warm while you cook the rest.
Serve with a drizzle of olive oil, a sprinkle of Parmesan and some rocket.
(Original recipe from BBC Good Food)
Posted in Food, Vegetarian | Tagged Cooking, Food, Gnocchi, Recipe, Ricotta, Spinach, Vegetarian | Leave a Comment »
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Jono & Jules do food & wine 