15 November 2013 by jonoandjules
This is a really simple recipe for using up leftover chicken and is easily adjusted to suit what you have in the cupboard. We seem to serve almost every pie with peas and this was no exception.
Wine Suggestion: This went perfectly with a glass of Domaine Saint Denis, Macon-Lugny 2010; a great little white burgundy that has much more presence and character than others from this area in the Mâconnais achieve. I think this has something to do with the extra care that is made in the domaine’s vineyards and it really shows – delightful round flavours and a structured mid-palate of minerally apple fruits. A wine to look out for and really versatile with food. If this domaine is hard to find, look out for a St-Véran, or Pouilly-Fuissé instead!
Leftover Chicken & Veg Pie – serves 3-4
- 350g cooked chicken, torn into pieces
- 2 tbsp olive oil
- 1 carrot, chopped quite small
- 1 onion, chopped
- 1 garlic clove, crushed
- 4 sliced mushrooms
- 400ml chicken stock
- 2 tbsp flour
- fresh herbs, chopped (tarragon or parsley would be good or use 1 tsp dried)
- 1 sheet of ready-rolled puff pastry
- 1 egg, beaten
Heat the oven to 220C/Fan 200C/Gas 7.
Heat the oil in a large pot and add the carrot, onion, garlic, and mushrooms. Cook for about 10 minutes or until the carrots and onions are almost soft.
Stir in the flour and cook for a minute or two before adding the chicken stock. Stir continually until the sauce boils, then turn down the heat and simmer for a further 5 minutes or until the veg is completely cooked through.
Add the cooked chicken, along with your herbs and plenty of seasoning. Stir briefly to heat through then transfer to a pie dish.
Brush the rim of the pie dish with the beaten egg. Then cover the dish with the pastry sheet and trim off any excess. Decorate the top with some leaves made from the pastry scraps and brush the top with the beaten egg. Bake for 20 minutes or until well browned.
Posted in Chicken, Food | Tagged Chicken, Cooking, Domaine Saint Denis, Food, Leftover chicken, Mushrooms, Pie, Recipe | 2 Comments »
12 November 2013 by jonoandjules
We love and are fascinated by the spices, flavours and textures of the Middle East and Africa and this dish captures all of this perfectly. The spices match the freshness and zing of lemon, the lamb contrasts with the smooth hummus and some crisp flatbreads give crunch and texture. The freshness of the herbs balance the warming spices to produce a pleasant mix of warm and cool ingredients, still comforting despite the crisp autumn evening.
A meal in itself or a wonderful mezze / starter to share.
Wine Suggestion: We’d drink a white that has texture and freshness but not too crisp or conversely heavy. The Pinot Blancs from Alsace fit the bill perfectly as they have a bit of perfume and hints of spice as well as attractive light stone fruit flavours.
Hummus kawarma with lemon sauce – to serve 6
- 1 quantity of hummus (see recipe below)
- 2 tbsp pine nuts, toasted in the oven or fried in a small amount of unsalted butter
For the kawarma (lamb)
- 300g neck fillet of lamb, finely chopped by hand
- ¼ tsp ground black pepper
- ¼ tsp ground white pepper
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- good pinch of freshly grated nutmeg
- 1 tsp dried za’atar
- 1 tbsp white wine vinegar
- 1 tbsp chopped fresh mint
- 1 tbsp chopped flat-leaf parsley
- 1 tsp salt
- 1 tbsp unsalted butter
- 1 tsp olive oil
For the lemon sauce
- 10g flat-leaf parsley, finely chopped
- 1 green chilli, finely chopped
- 4 tbsp lemon juice
- 2 tbsp white wine vinegar
- 2 garlic cloves, crushed
- ¼ tsp salt
To make the kawarma, put all the ingredients apart from the butter and oil in a bowl. Mix well, cover and leave to marinate in the fridge for half an hour.
Just before cooking the meat, combine all the ingredients for the lemon sauce in a small bowl.
Heat the butter and oil in a large frying pan over a medium-high heat. Add the meat in 2-3 batches and stir-fry for a couple of minutes per batch (the meat should be slightly pink).
Divide the hummus between 6 serving dishes and spoon the warm kawarma over the top. Drizzle over plenty of lemon sauce and garnish with some more parsley and the pine nuts.
Basic Hummus – to serve 6
- 250g dried chickpeas
- 1 tsp bicarbonate of soda
- 270g light tahini paste
- 4 tbsp lemon juice
- 100ml ice cold water
- salt
Wash the chickpeas well and put into a large bowl. Cover with cold water and leave to soak overnight.
Drain the chickpeas. Place a medium saucepan on a high heat and add the chickpeas and the bicarbonate of soda. Cook for about 5 minutes, stirring. Add 1.5 litres of fresh water and bring to the boil. Cook, skimming off any foam and skins, for between 20 and 40 minutes or until very tender (you should be able to crush them between your thumb and finger but they should not be mushy).
Drain the chickpeas and put in a food processor. Process to a stiff paste; then, with the machine running, add the tahini paste, lemon juice, garlic, and 1½ tsp salt. Finally, slowly drizzle in the iced water and mix for about 5 minutes or until you get a very smooth paste. Transfer to a bowl and cover the surface with cling film to stop a skin forming. Rest for at least 30 minutes before serving.
(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012.)
Posted in Food, Lamb | Tagged Cooking, Food, Hummus, Lamb, lemon sauce, Mezze, Recipe | 3 Comments »
3 November 2013 by jonoandjules
An easy version of Peposo which works a treat and reheats perfectly. The peppercorns are very much the star of the show rather than the seasoning.
Wine Suggestion: Regional foods are generally complemented by the wines of the same region so go for a good Tuscan wine that will be able to stand up to this rich stew. We had a Morisfarms Mandriolo from the Maremma.
Hunter’s Stew – to serve 4-6
- 4 tbsp olive oil
- 1kg stewing steak, in big chunks
- 3 onions, sliced
- 4 garlic cloves, crushed
- 2 tbsp black peppercorns
- 2 tsp ground black pepper
- 2 bay leaves
- 250ml red wine
- 1 x 400g tin tomatoes
- 1 whole tube of tomato purée
In a large saucepan, with a tight fitting lid, heat the olive oil and brown the beef well.
Season with plenty of salt, then add the onions, garlic, and peppercorns and cook for another 5-10 minutes, or until the onions are soft and reduced.
Add the remaining ingredients, cover with a lid and cook very gently for about 2 hours, stirring regularly.
Check the seasoning after 90 minutes and add a bit of water if necessary. If it is too liquid you can remove the lid for the last 20-30 minutes.
Allow to cool slightly before serving with potatoes or polenta.
(Original recipe by Domini Kemp in THE IRISH TIMES Magazine, September 21, 2013.)
Posted in Beef, Food, Italian | Tagged Beef, Cooking, Food, Italian, Peposo, Pepper, Peppercorns, Recipe, Stew | Leave a Comment »
30 October 2013 by jonoandjules
This was no effort at all to whip up on a Saturday for brunch. We were a bit concerned when we saw the quantity of peppercorns, but they work superbly and give much less heat than expected.
Peppercorn Eggs & Ham Baguette – to serve 4
- large baguette, cut in 4 and sliced in half
- good quality olive oil
- 1 clove garlic, peeled
- 55g unsalted butter
- 8-12 large eggs
- 1 tbsp black peppercorns, cracked in a mortar
- a handful of basil leaves
- 4 slices of good quality ham or prosciutto
- 2 large tomatoes, cored and sliced
Scoop out the dough from the slices of baguette to make room for the filling. Pour olive oil over each slice and rub with the garlic clove. Put the slices on a tray and toast under a grill on both sides.
Meanwhile, melt the butter in a frying pan and whisk the eggs. Add the cracked peppercorns and tip the mixture into the pan. Tumble and push the eggs around the pan with a flat wooden spatula (think half scramble, half omelette).
Remove when still soft as they will continue to cook, and season with a little salt. Put a few basil leaves on the base of 4 baguette slices, then add the ham, the tomato and finally the egg, finishing with the top pieces of baguette.
(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)
Posted in Brunch, Food | Tagged baguette, Brunch, Cooking, cracked peppercorns, Eggs, Eggs & Ham Baguette, Food, Recipe | Leave a Comment »
28 October 2013 by jonoandjules
This is a really lovely moussaka which rates as one of our “comfort” dishes. We especially like roasting the aubergines in the oven rather than frying them which always seems to require vats of oil. The combination is a classic and is not difficult, but it does take a little time to bring together. It is always well worth it.
Wine Suggestion: We’ve been inspired to drink wines from the Eastern Mediterranean with this and have found that top Lebanese wines, like Chateau Massaya, with their bramble and plum fruits plus velvety spices work very well indeed.
Moussaka – to serve 6
- 3 aubergines, sliced 1cm thick
- olive oil
- 2 onions, chopped
- 2 cloves of garlic, chopped
- 1½ lb (675g) lamb mince
- 1 tsp cinnamon
- 1 tomato, skinned, seeded and chopped
- 2-3 tbsp tomato purée
- a bunch of flat-leaf parsley, chopped
- a few tbsp dry white wine
- Parmesan (optional)
FOR THE BÉCHAMEL
- 1 pint (600ml) full-cream milk
- 1 onion, peeled and stuck with a couple of cloves
- bay leaf
- 2oz (55g) unsalted butter
- 1 heaped tbsp plain flour
- nutmeg
Preheat the oven to 180ºC/350ºF/Gas 4.
Brush the aubergine slices with olive oil on both sides then put on a baking tray in a single layer and roast until soft. You will either need to do this in batches or on two trays. They should take between 10 and 20 minutes but don’t let them get too brown.
Meanwhile, heat 2 tbsp olive oil in a heavy-bottomed frying pan and sauté the onions until soft and golden. Add the garlic and continue to sauté for another few minutes, then add the mince and fry for 5-10 minutes or until well browned. Season and add the cinnamon, then add the chopped tomato, tomato purée and chopped parsley. Stir well, add the wine and simmer for 15 minutes or until most of the wine has been absorbed.
While the meat is simmering make the béchamel. Put the onion, bay leaf and milk in a small pan and bring slowly to the boil. Take the pan off the heat and leave to infuse for 20-30 minutes with the lid on and reheat just before starting the sauce.
Melt the butter over a gentle heat in a small pan. Just as the butter starts to foam, add the flour and stir gently for a few seconds. You want a thin bubbling base – if the butter hasn’t amalgamated with the flour, add a tiny bit more. Bubble for a couple of minutes or until it turns a pale biscuit colour. Add about half a cup of the hot milk and whisk hard until the mixture becomes thick. Add more milk and repeat – it will take longer to thicken each time.
Cook the sauce more slowly and stir with a wooden spoon – add more milk until you get the right consistency. You want the sauce to be thick but not solid. Cook gently for 20 minutes, stirring often. Season and grate in a little nutmeg about half way through.
When the sauce is ready put alternate layers of aubergine and meat sauce in a deep baking dish or roasting tin, staring and ending with a layer of aubergines. Pour a thick layer of béchamel over the top; you might not need it all. Sprinkle over some grated Parmesan if you like then bake in the oven for about 45 minutes or until brown on top.
(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)
Posted in Food, Greek, Lamb | Tagged Aubergine, Cooking, Food, Greek, Lamb, Moussaka, Recipe | 12 Comments »
23 October 2013 by jonoandjules
This works really well as a starter portion for 6 people. Make sure you use top quality fresh extra virgin olive oil from the most recent vintage. We buy fresh olive oil made by the Tuscan wineries Capezzana and Selvepiana. They’re not cheap but they taste fabulous when only the best olive oil will do.
Wine Suggestion: The iron rich Cavolo Nero requires something minerally and iron rich too, but you need to avoid wines with too much weight. We’d suggest trying the Gulfi Cerasuolo di Vittoria, a red from Sicily that is a blend of Frappatto and Nero d’Avola which combines an earthiness and power with a joyful fruit and fresh acidity giving the wine personality and depth without excess weight.
Farfalle al Cavolo Nero con Olio Nuovo – serves 6
- 1.1kg cavolo nero leaves
- sea salt and black pepper
- 4 garlic cloves, peeled
- 250ml extra virgin olive oil (see comment above)
- 250g farfalle
- Parmesan
Remove the stalks from the cavolo nero but keep the leaves whole. Blanch the leaves in a generous amount of boiling salted water along with 2 of the garlic cloves for just a few minutes. Put the blanched garlic and cavolo nero in a food processor and pulse to a coarse purée. In the last few seconds, pour in around 75ml of the oil to make a fairly liquid purée.
Crush the rest of the garlic with 1 tsp sea salt and stir into the purée with another 75ml of oil. Season to taste.
Cook the the farfalle in plenty of salted water, then drain. Add the pasta to the purée and stir until evenly coated. Pour in the remaining olive oil and serve with some grated Parmesan.
(Original recipe from The River Café by Rose Gray and Ruth Rogers, Ebury Press, 1995.)
Posted in Food, Italian, Vegetarian | Tagged Cavolo Nero, Cerasuolo di Vittoria, Cooking, Farfalle, Food, Gulfi, Italian, Pasta, Recipe, Sicily | 1 Comment »
17 October 2013 by jonoandjules
Jono has inherited this recipe for a never-fail Sponge Cake from his Nan and Mum in Australia. We’ll call it an Aussie Sponge as it’s not the usual Victoria Sponge. Very moreish and can be decorated in many ways. We just added some of our Strawberry and Pimm’s Jam, a bit of cream and a dusting of icing sugar. The cake lasted only 5 minutes (we had some help).
Aussie Sponge
- 4 eggs – separated
- scant 250ml of castor sugar
- 250ml self raising flour – sifted 3 times
- 1 tbsp hot water
Beat the egg whites until very stiff, then slowly beat in the castor sugar.
Beat in the egg yolks, one at a time, taking care not to over beat.
Fold in the sifted flour with a fork, then fold in the hot water.
Divide the mixture between two sandwich tins and bake for 12-15 minutes or until the cake is lightly coloured and the sides spring back from the edges of the tin. Turn out onto a clean tea towel and cool.
Posted in Dessert, Food | Tagged Cake, Cooking, Food, Recipe, Sponge | 3 Comments »
14 October 2013 by jonoandjules
For the last 33 weeks we have been posting very misleading wine suggestions as we’ve had very little wine at all. Instead we’ve have had to imagine what we would have liked to drink with the dishes if one of us didn’t have to abstain for 9 months. Instead we’ve a new found affection for soft drinks, including this Ginger Beer.
Ginger Beer
- 140g fresh ginger
- 4 tbsp muscovado sugar
- 2-3 lemons
- 1 litre soda or sparkling mineral water
- fresh mint sprigs
Grate the ginger using the coarse side of the grater. Catch the ginger with all its juice in a bowl and sprinkle in the sugar.
Remove the rind from 2 of the lemons with a vegetable peeler, then add to the bowl and bash everything together with the end of a rolling pin for a few seconds. Squeeze the juice from all 3 lemons and add most of it to the bowl.
Allow the ginger beer to sit for 10 minutes, then taste and adjust with more sugar or lemon juice if necessary. Pour the ginger beer through a coarse sieve into a large jug and serve with plenty of ice and mint sprigs.
(Original recipe from Jamie Oliver)
Posted in Uncategorized | Tagged Ginger beer, Recipe, Soft drink | 1 Comment »
9 October 2013 by jonoandjules
We found these to be a surprisingly tasty alternative to traditional spaghetti and meatballs. We loved these for their freshness and verve; it really hit the spot for a weeknight dinner. It was also usefully quick and easy as well as being very cost effective.
Wine Suggestion: try some of Italy’s thoroughly modern whites that are being rejuvenated and reinvented. If you can find a good Pecorino from the Marche you’ll be in for a treat. We had a glass of Umani Ronchi’s Vellodoro which had good freshness of fruit and terrific depth of minerality and nutty savouriness; showing what can be done with a forgotten grape variety when love and attention are given.
Spicy Chicken Meatballs – to serve 4
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- ½ tsp ground coriander
- 1 red chilli, thinly sliced
- 500g chicken mince
- 3 tbsp fresh breadcrumbs
- 50g pancetta, chopped
- 2 tbsp flat-leaf parsley, chopped
- 500g cherry tomatoes, halved
- 125ml chicken stock
- 500g fusilli pasta, cooked, to serve
- Parmesan
Preheat the oven to 200ºC/400ºF/Gas 6. Heat 1 tbsp of the oil in a saucepan over medium-high heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the coriander and chilli and cook for another minute.
Put the chicken in a bowl with the breadcrumbs, pancetta, parsley and some salt. Add the spiced onion and mix well with your hands. Refrigerate for 30 minutes, then wet your hands with cold water and roll the mixture into small meatballs.
Put the cherry tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp olive oil and season. Put the meatballs on another lined tray and drizzle with the remaining oil. Roast the tomatoes and meatballs for 15-20 minute, or until the meatballs are golden and the tomatoes are starting to burst.
Put the stock and tomatoes in a saucepan and add the meatballs. Simmer for 5 minutes and season.
Serve with the cooked pasta and some Parmesan shavings.
(Original recipe from Bill Granger Every Day, Murdoch Books, 2006)
Posted in Chicken, Food, Pasta | Tagged Chicken, Cooking, Food, Meatballs, Pasta, Recipe | Leave a Comment »
7 October 2013 by jonoandjules
We had an abundance of perfectly ripe apricots a while back and whipped this up to celebrate. Baking fruit on top of puff pastry, with some ground almonds and a dusting of sugar is dead easy plus it brings out all the flavours and enhances the deliciousness.
Wine Suggestion: we think that these flavours go well with southern French botrytised wines, especially from Semillon and Sauvignon. Don’t go all out with a top named Sauternes Chateau as these will be too concentrated and rich, rather find smaller Chateau, second wines or little appellations like Cérons. Look for a purity of fruit and balance of freshness, but a lightness of being and not too rich.
Apricot Tart – to serve 8
- one pack of ready-rolled puff pastry
- 50g ground almonds
- 900g ripe apricots, halved and stoned
- 2 tbsp icing sugar
- maple syrup and cream to serve
Preheat oven to 220°C/Gas 7/Fan 200°C.
Unroll the pastry onto a slightly damp baking tray and sprinkle over the almonds. Arrange the apricots on top, tightly packed and right up to the edges of the pastry.
Dust with the icing sugar and bake for 20-25 minutes or until the sugar has started to caramelise.
Serve hot or warm with a drizzle of maple syrup and some cream if you like.
(Original recipe from BBC Good Food)
Posted in Dessert, Food | Tagged Almonds, Apricots, Cooking, Food, Fruit, Pudding, Puff pastry, Recipe, Tart | Leave a Comment »
23 September 2013 by jonoandjules
We have just moved into yet another new house but this time it is ‘our’ new house as opposed to another rental. The result has been lots of painters, plumbers, builders etc. and very little cooking. We’ve now got the most important room in the house (the kitchen!) sorted and are very glad to be eating proper food again.
This was the last thing we cooked in our flat before packing up the saucepans. We had a generous donation of an enormous courgette (not quite a marrow but a marrow would work just as well in the recipe) from a friend of Julie’s Mum. Very tasty and there and should still be a few enormous courgettes kicking about in allotments and veg patches for you to get your hands on.
Wine Suggestion: Look out for some of the better cru Beaujolais at a good wine shop. They’re completely underrated and overlooked (due to the scourge of “Beaujolais Nouveau”) and quite delicious. We drank a Regnie from Domaine Rochette which has that delightful balance of light and easy fruit as well as a seriousness, structure and verve. Yum.
Baked Courgette & Minced Pork – to serve 2
- 750g large courgettes
- 2 cloves garlic, crushed
- a handful of mint leaves
- olive oil
- juice of half a lemon
FOR THE PORK:
- a small handful of dill, roughly chopped
- a small bunch of parsley, roughly chopped
- 2 cloves of garlic, chopped
- 2 small, hot, red chillies, finely chopped
- 450g minced pork
- grated zest and juice of a lime
Preheat the oven to 180°C/Gas 4.
Halve the courgettes and scoop out the seedy bits. Cut into thick chunks and toss in a roasting tin with the crushed garlic, mint, plenty of olive oil and the lemon juice. Bake for about 45 minutes or until tender.
Heat a couple of tablespoons of olive oil in a shallow pan until smoking hot, then add the meat. Leave to sear on one side without stirring, turning or breaking up. When the bottom has crisped up, turn over and brown the other side. Add the dill, parsley, garlic and chilli and let the mixture cook over a high heat until everything is hot and golden. Season generously with salt and pepper, then stir in the lime juice and zest.
Serve with the baked courgette.
(Original recipe from Nigel Slater’s Tender: Volume 1, Fourth Estate, 2009.)
Posted in Food, Pork | Tagged Beaujolais, Cooking, Courgette, Domaine Rochette, Food, Marrow, Pork, Recipe, Regnie, Zucchini | 2 Comments »
29 August 2013 by jonoandjules
We made this with some leftover chorizo that had been cluttering the fridge for a while. It works really well before dinner with some toasted bread but equally as part of a Tapas selection, or starter with olives etc. Multiply the quantities depending on how much sausage you have. You can also make individual portions in smaller jars. Leave this in the fridge for at least a week before serving and it will mellow and subtly take on the flavours of the herbs and oil, so make sure the olive oil is decent and herbs are fresh.
Herb-marinated Sausage
- 1 cured sausage e.g. chorizo
- 1 garlic clove
- 10 juniper berries
- 2 thyme sprigs
- 1 bay leaf
- a small sprig of fresh rosemary
- 300-600ml olive oil
- toasted bread, to serve
Slice the sausage and remove the skin. Put the sausage slices in a clean jar with the garlic, juniper berries, thyme, bay leaf and rosemary. Add enough olive oil to cover, close the lid and leave in the fridge for at least a week.
Serve with toasted bread.
(Original recipe from Stéphane Reynaud’s Pork & Sons, Phaidon, 2005.)
Posted in Food, Pork, Spanish | Tagged Appetizer, Chorizo, Cooking, Food, Preserve, Recipe, Sausage, Starter, Tapas | 6 Comments »
26 August 2013 by jonoandjules
This dish was divine. The moist chicken pieces perfectly match the pilaf with the whole combination epitomising Turkish cuisine – sitting comfortably on the European / Middle East divide. Try to find the sumac as it gives the dish an authentic sharp lemony tang.
Wine Suggestion: Look for a good quality Albariño or Godello from Spain that has seen a small amount of oak for structure. These will provide a good balance of citrus/zestiness, medium body and tangy minerality to complement the chicken and sumac.
Sautéed Chicken with Tomato Pilfaf – to serve 4
- 4 chicken fillets, breast or thigh, cut into cubes
- 1 tbsp sunflower oil
- 35g butter
- 2 tbsp chopped parsley
- lemon quarters or sumac to garnish
FOR THE TOMATO PILAF
- 300g basmati rice
- 500g ripe tomatoes, peeled
- 1 chicken stock cube
- 2 tsp sugar
- 75g butter, cut into small cubes
Make the pilaf first. Pour cold water over the rice and leave to soak in a bowl for a few minutes, then strain and rinse under cold water.
Quarter the tomatoes, remove the core, then liquefy in a food processor. Add enough water to the tomato juice to make it up to 650ml. Pour into a pan, add the crumbled stock cube, the sugar and some salt and pepper and bring to the boil.
Add the rice and stir well. Simmer, covered, over a low heat, for 18-20 minutes or until the rice is tender and the liquid has been absorbed. Don’t be tempted to stir it during this time but you can add a bit more water if it looks dry. Fold in the butter. Taste and adjust the seasoning.
While the rice is cooking, heat the oil and butter in a frying pan and sauté the chicken for 6-8 minutes or until lightly browned, turning once. Sprinkle the chicken with the parsley and serve with lemon quarters or sprinkle with sumac, along with the rice.
(Original recipe from Claudia Roden’s Arabesque, Penguin 2005.)
Posted in Chicken, Food | Tagged Chicken, Cooking, Food, Pilaf, Recipe, Turkish | 2 Comments »
19 August 2013 by jonoandjules
This is such a clever idea, especially if you don’t have one of those fancy things for cooking fish on the barbecue. The fish doesn’t stick to the grill but you still get all the smoky barbecue flavours plus a delicious spike of citrus. The idea has us thinking of other combinations and we loved the caramelisation that happened to the oranges which gives the dish an extra dimension.
Wine Suggestion: This cries out for a Spanish white, like Albarino or Godello, where the best examples balance a depth of texture with a lightness of being. We drank a Dominio de Tares Godello from Bierzo which was amazing on its own and then with the fish. Perfectly matched.
Barbecue Sea Bass & Citrus Salad – serves 4
- 2-3 large oranges
- zest of 1 lemon (keep the juice for the salad)
- 1 tbsp olive oil
- 4 x 300g whole sea bass, scaled, gutted and slashed down each side (or 8 fillets)
FOR THE SALAD:
- 2 oranges, segmented
- juice of 1 lemon
- 4 tbsp olive oil
- 2 bags watercress
- handful small capers
- handful pitted green olives, roughly chopped
Finely grate the zest of the 1 of the oranges and add to the lemon zest. Mix with the olive oil, then drizzle over the fish and season.
Cut the rest of the oranges into slices, about ½ cm thick. Arrange the orange slices over the barbecue grill, close together so you can lay the fish on top. Barbecue the fish for 5-8 minutes on each side, or until the flesh flakes easily.
To make the salad: Put the orange segments into a large bowl, with the squeezed juice from the rest of the oranges and the lemon juice. Season and stir in the olive oil. Toss the watercress in the orange dressing with the capers and the olives.
Serve the fish with the salad.
(Original recipe from BBC Good Food)
Posted in Barbecue, Fish, Food, Healthy | Tagged Barbecue, Bierzo, Cooking, Dominio de Tares, Fish, Food, Godello, Orange, Recipe, Sea bass | 1 Comment »
14 August 2013 by jonoandjules
Never have potatoes been so sublime; there was a fight for every single morsel. Part of the trick is to get the right potato and we used the classic Irish Rooster to great effect. You will have too much tomato sauce which you can put in the fridge or freezer to make patatas bravas again another night; we did just that and ate Patatas Bravas three times during the week!
Wine Suggestion: This dish is perfect for a nutty Amontillado sherry and make sure it is dry as the commercial “medium” sherries just won’t do! A classic Tapas & Sherry match which we wholeheartedly endorse. Yum!
Patatas Bravas – serves 8-10 as a tapas
- 1.5kg peeled floury potatoes
- 180ml olive oil, for shallow frying
- salt
FOR THE SALSA BRAVA:
- 3 tbsp olive oil
- 1 tsp smoked hot Spanish paprika (pimentón picante), plus a bit extra
- ½ tsp crushed dried chilli flakes
- ½ tsp Tabasco sauce
- 1 tbsp red wine vinegar
- 125ml tomato sauce (see below)
TOMATO SAUCE:
- 125ml olive oil
- 225g onions, finely chopped
- 2 garlic cloves, crushed
- 400g can of chopped tomatoes
- 150ml water
- 3 fresh bay leaves
- ¾ tsp salt
- ¾ tsp sugar
First make the tomato sauce:
Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes until soft and very lightly coloured.
Add the tomatoes, water and bay leaves, salt and sugar, then bring to the boil, lower the heat and simmer very gently, uncovered, for 45 minutes to 1 hour. Stir occasionally – you are aiming for almost a purée consistency.
Leave to cool a bit then remove the bay leaves and blend in a food processor until smooth.
Next make the salsa brava:
Heat the olive oil over a low heat, then add the pimentón, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and adjust the seasoning to taste. Thin with up to 3 tbsp of water if the salsa is too thick.
Now fry the potatoes:
Cut the potatoes into small even-sized chunks and cook in a large pan of well-salted water for 6-7 minutes or until just tender, then drain well.
Heat the olive oil in two large non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10-12 minutes, turning regularly, until crisp and golden.
Spoon the potatoes onto warmed plates, drizzle over the sauce, sprinkle with the pimentón and serve with cocktail sticks and napkins.
(Original recipe from Rick Stein’s Spain, BBC Books, 2011.)
Posted in Uncategorized | 4 Comments »
12 August 2013 by jonoandjules
Who would have thought that something so delicious could be made from chard? The stalky bits, that you might have been tempted to throw away, are the stars of the show!
Chard leaves with wild garlic & olive oil – to serve 2
- leaves cut from a 500g bunch of chard (save the stalks for the recipe below)
- 150g wild garlic, remove any thick stalks (if it’s not wild garlic time you can substitute a clove of garlic instead)
- 2 tbsp olive oil
- salt and pepper
Slice the chard and wild garlic into wide ribbons. Heat the olive oil in a large frying pan and add the leaves and seasoning. Gently fry until beginning to wilt and then stew for 15-20 minutes or until tender. Serve hot.
Chard gratin – to serve 2
- 30g butter
- 20g plain flour
- 225ml milk
- 30g Gruyère cheese, grated
- 40g Parmesan, grated
- salt, freshly ground white pepper and nutmeg
- chard stalks from a 500g bunch
Preheat the oven to 200ºC/Gas 6.
Make a mornay sauce by melting the butter in a saucepan and stirring in the flour. Cook gently for a few minutes, then pour in the milk and whisk. Put the pan over a low heat and stir continuously until the sauce starts to thicken (don’t worry if goes lumpy just keep stirring and the lumps will eventually dissolve).
Add the Gruyère, 25g of the Parmesan and the seasonings. Simmer very gently, stirring now and then, for about 15-20 minutes.
Meanwhile, peel the chard stalks with a veg peeler and cut into 8-10cm lengths. Steam or boil for about 20 minutes, or until tender, then remove and lay on a clean tea towel to dry.
Lightly butter a gratin dish and lay the chard stalks in it. Pour over the sauce and sprinkle with the rest of the Parmesan. Bake for about 20 minutes , or until golden and bubbling.
Serve with the chard leaves.
(Original recipe from Simon Hopkinson’s The Vegetarian Option, Quadrille, 2009.)
Posted in Food, Side dish, Vegetarian | Tagged Chard, simon hopkinson, Vegetarian | Leave a Comment »
7 August 2013 by jonoandjules
For the past few weeks we have been walking past a basket of perfect looking gooseberries at our grocer and saying we need to make something with these. A version of the classic Eton Mess the tart gooseberries balance the sweetness to make this light and sunny, just like the weather.
Gooseberry & Elderflower Mess – serves 6
- 300g gooseberries, tops pinched off
- 50g golden caster sugar, plus 2 tbsp
- 2 tbsp elderflower cordial
- 600ml whipping cream
- about 100g of meringue nests, roughly crumbled
Put the gooseberries, 2 tbsp water, and 25g of sugar in a small saucepan. Cook gently until the gooseberries start to soften and break down. Taste and add as much of the remaining 25g as you need, then cool.
Put the 2tbsp sugar, the cordial and the cream into a large bowl and whisk until soft peaks form, then cover and chill.
Just before serving, roughly mix the gooseberry mixture, the cream and the meringues together and spoon into serving glasses or bowls.
(Original recipe from BBC Good Food)
Posted in Dessert, Food | Tagged Cooking, Dessert, Food, Fruit, Gooseberries, Meringue, Mess, Recipe | 1 Comment »
3 August 2013 by jonoandjules
This salad is a twist on the classic tomatoes with basil. The creamy dressing works surprisingly well and gives the salad a cool and luxurious feel.
Tomato Salad with a Basil Cream Dressing – serves 2
- 1½ tbsp white wine vinegar
- 2 tbsp warm water
- 75ml whipping cream
- 50ml extra virgin olive oil, plus some extra
- pinch of sugar
- 7-8 basil leaves, torn or chopped
- 4 ripe, medium tomatoes, cored and sliced
In a mixing bowl, whisk the wine vinegar, water and some salt and pepper.
Whisk in the cream, olive oil and sugar ,then stir in the basil.
Arrange the tomatoes on a large plate, very lightly season and spoon over the dressing. Serve with an extra drizzle of olive oil.
(Original recipe from Simon Hopkinson’s The Vegetarian Option, Quadrille 2009.)
Posted in Food, Side dish, Vegetarian | Tagged Basil, Cooking, Food, Recipe, Salad, side dish, Tomatoes, Vegetarian | Leave a Comment »
31 July 2013 by jonoandjules
This is creamy, salty and tangy with little jewels of soft juicy apricots. Definitely the best cookers of the soft summer fruits.
You will have too much spice paste but it will keep (covered with a film of oil) in the fridge for a week.
Wine Suggestion: A Pinot Gris will give you hints of sweetness to complement the heat from the chillies and enough weight to balance the rich coconut milk. It will also be slightly aromatic to match the lime and coriander on the nose.
Chicken with apricots and coconut milk – to serve 4
- 3 short stalks lemongrass
- 50g ginger
- 2 small hot red chillies
- 2 cloves garlic, peeled
- a bunch of coriander
- 2 limes, zested and juiced
- 1 tbsp groundnut oil, plus extra for the paste
- 200g tomatoes, roughly chopped
- 1 tbsp fish sauce
- 2 tbsp dark soy sauce
- 8 chicken thighs
- 8 apricots, halved and stoned
- 400ml tin coconut milk
Peel the outer leaves of the lemongrass and discard. Cut into short lengths and put into a food processor. Peel the ginger, slice into thin pieces and add to the lemongrass. Chop the chillies and add to the ginger with the garlic and roughly chopped stems and half the leaves of the coriander. Add the lime zest, then chop everything to a coarse paste, adding a little oil. Add the tomatoes, fish sauce and soy sauce and continue to blitz.
Warm the oil in a deep pan over a high-ish heat and brown the chicken pieces lightly. Lift the chicken out and pour away most of the oil, leaving about a tablespoon.
Add half the spice paste and fry over a low to moderate heat for a couple of minutes or until fragrant, then return the chicken to the pan. Pour in the coconut milk and leave to simmer gently over a low heat for 10 minutes.
Add the apricots and cook for another 10 minutes or until soft.
Check that the chicken is cooked, then add the lime juice and the remaining coriander, roughly chopped. Season to taste with salt and serve with rice.
(Original recipe from Nigel Slater’s The Kitchen Diaries II, Fourth Estate, 2012.)
Posted in Chicken, Food | Tagged Apricots, Chicken, Coconut, Food, Recipe | 2 Comments »
29 July 2013 by jonoandjules
We’ve eaten this as a side salad, and on it’s own with crusty bread – a summery meal in its own right! As always the quality of the tomatoes will really make this dish sing.
You should assemble most of this dish a bit in advance to allow the flavours to develop, then add the herbs and feta cheese just before serving.
Wine Suggestion: Try to find a youthful Italian red that echo’s the sunshine of this dish. We drank a Dolcetto d’Alba from Pira Luigi that had a joy and vitality, but reds from the Marche, Abruzzo and other central Italian regions should be a delight too. If you’re pushing the boat out go for a Rosso di Montalcino.
Summer Chickpea Salad – to serve 4
- 1 small red onion, finely sliced
- 1-2 small red chillies, deseeded and finely sliced
- 2 handfuls of ripe tomatoes, roughly chopped
- 2 lemons
- extra virgin olive oil
- 1 x 410g tin of chickpeas, drained
- a handful of fresh mint, chopped
- a handful of basil, finely torn
- 200g feta cheese
Mix the tomatoes (including any juice) with the onion and chillies in a large bowl. Dress with the juice of 1½ lemons and lots of good olive oil. Season to taste.
Heat the chickpeas in a pan, then add almost all of them to the bowl. Mush up the remaining chickpeas before adding them as well. Allow to marinate for a while at room temperature.
Add the herbs and check the seasoning just before serving – you can add a bit more lemon juice if necessary. Put the salad in a serving dish and crumble the feta cheese over the top.
(Original recipe from Jamie’s Dinners by Jamie Oliver, Penguin Books, 2004.)
Posted in Food, Vegetarian | Tagged Chickpeas, Cooking, Feta, Food, Recipe, Salad, Summer | 2 Comments »
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