24 July 2013 by jonoandjules
This is not the most attractive dish in the world and we definitely didn’t do the best job of cutting the aubergines. It nonetheless tasted delicious and we’re sure to do it again.
Wine Suggestion: We’d recommend finding a juicy red from Spain. Look out for well made wines from the smaller and lesser known areas as these offer great value; this dish doesn’t need a refined and suave wine, some rusticity is good. We tried a juicy and smooth Tempranillo called Biberius from the Ribera del Duero and thoroughly enjoyed it!
‘Swooning Imam’ Stuffed Aubergines – serves 2
- 2 large aubergines
- 4-6 garlic cloves, finely sliced
- 2 red onions, finely sliced
- 3-4 tomatoes, finely sliced
- 1 tsp paprika
- 1 tsp brown sugar
- 1 tbsp lemon juice
- about 5 tbsp extra virgin olive oil
- fresh mint, shredded
Leave the stem on the aubergines, score the skin and peel it away in thick stripes. Cut down the length of each one (without cutting completely in half) and scoop out the seedy bits. Chop these and set aside. Sprinkle the cavities with salt, and leave to drain on kitchen paper for half an hour, then wipe dry.
Heat a good splash of oil in a frying pan. Add the aubergines and fry for about 7 minutes, until lightly browned and softened. Remove from the pan and leave to drain.
Add some more oil to the pan and fry the onions, garlic and with the reserved seedy bits of the aubergine. After about 5 minutes, add the tomatoes, paprika, sugar and lemon juice, stir well and season.
Put the aubergines into a deep frying pan with a lid. Stuff the cavities with the onion mixture and drizzle the rest over the top. Add the rest of the olive oil and 100ml cold water, then put on the heat. Bring to the boil, then turn the heat to low, cover and leave to cook for about 45 minutes or until completely tender.
Serve warm or at room temperature with the mint sprinkled over the top and serve with crusty bread.
(Original recipe from Veggiestan: a vegetable lover’s tour of the middle east by Sally Butcher (Pavillon) and published in The Guardian.)
Posted in Food, Vegetarian | Tagged Aubergines, Cooking, Food, Imam Biyaldi, Recipe, Vegan, Vegetarian | 1 Comment »
21 July 2013 by jonoandjules
This is a really simple fish dish that was a delight to eat; it tastes delicious and is also very healthy. Trout or snapper would also work well if you prefer. The skin was left behind in the tinfoil when we went to serve it which was fine by us (it’s crispy skin or no skin as far as we’re concerned).
Wine Suggestion: this dish begs for a charming Riesling from Germany – look out for ones that are a drier style but without the weight of a Grosses Gewachs (great growth). If you can find one of the estate QbA’s from Helmut Dönnhoff in the Nähe or Johannes Leitz from the Rhinegau you can’t go wrong.
Thai Baked Fish – to serve 4
- 4 seabass fillets, about 200g each
- 1 stalk lemongrass, finely chopped
- small knob ginger, peeled and finely chopped
- 1 red chilli, seeded and finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp fish sauce
- juice of 2 limes
- 1 tsp golden caster sugar
- handful coriander, roughly chopped
Heat the oven to 200C/fan 180C/gas 6.
Take 2 large sheets of tinfoil. Place one fish fillet, skin-side down, in the centre of each sheet.
Make a sauce using the remaining ingredients. Spoon half the sauce of the fillets on the tinfoil and set the rest aside.
Sandwich the other 2 fish fillets on top, skin-side up, then tightly seal the foil to create 2 pouches. Bake in the oven for 12-15 minutes (depending how big your fish are). Serve with the rest of the sauce.
(Original recipe by Gizzi Erskine for BBC Good Food Magazine, June 2005).)
Posted in Asian, Fish, Food, Healthy | Tagged Cooking, Fish, Food, Healthy, Recipe, Seabass, Thai | Leave a Comment »
16 July 2013 by jonoandjules
This is one of our favourite pasta sauces. Bucatini (long spaghetti-like tubes) is traditionally used but penne works well too and tends to be easier to find at the shops. Makes a great Friday night supper with a matching glass of something equally red and Italian.
The recipe below makes 6 little portions that you might serve as a first course. You will need to adjust accordingly if you’re serving it as a main meal – we half the quantities below to serve the two of us.
Wine Suggestion: An Italian Sangiovese is the obvious match which complements the acidity in this tomato-based sauce. We drank a Rocca delle Macie Chianti; an excellent match.
Penne all’ Amatriciana – serves 6
- 250g pancetta, cut into matchsticks
- 2 tbsp olive oil
- 2 dried chillies, crumbled
- 2 red onions, peeled and finely chopped
- 150ml red wine
- 2 x 400g tins peeled plum tomatoes, drained if very liquid (look for Italian brands)
- 2 tbsp rosemary
- 250g penne
- 100g Parmesan, grated
- A handful of fresh oregano (don’t panic if you don’t have this)
Put the pancetta, oil and chillies into a large saucepan, heat and fry until the pancetta becomes crisp.
Add the onions and rosemary and keep frying until they have also turned light brown and crisp.
Add the red wine and let it reduce before adding the tomatoes, then season with the oregano and some black pepper.
Bring to the boil, lower the heat and simmer for at least 45 minutes, until thick and almost dry. Check for seasoning.
Cook the penne in a generous amount of boiling salted water, then drain. Add to the sauce, mix and serve with Parmesan.
(Original recipe from The River Café Cookbook by Ruth Rogers and Rose Gray, Ebury Press, 1995.)
Posted in Food, Italian, Pasta | Tagged Amatriciana, Cooking, Food, Italian, Pasta, Penne, Recipe | 1 Comment »
9 July 2013 by jonoandjules
We recently acquired a recipe book called Prashad: Indian Vegetarian Cooking (thanks Mum). You might remember Prashad as Gordon Ramsay’s best restaurant runner-up on TV a couple of years ago. This is the first recipe we tried from the book and is guaranteed to make your veggie friends happy at your next summer barbecue. Vegetarians often get a bum deal at barbecues, palmed off with a few peppers and onions skewered on a stick. These should right all your past wrong-doings.
Paneer is an Indian unsalted white cheese with a crumbly texture and mild taste that goes really well with strong flavours and marinades. You can buy it in supermarkets as well as specialist Asian shops.
These are very easy to make but you need to marinade the night before!
Drinks Suggestion: We enjoyed this with both a lager and a citrus-laden Blonde Ale; fresh and summery.
Paneer Tikka – makes 6 skewers
- 2 x 250 blocks of paneer cheese
- 1 medium red pepper,cut into 6 chunky pieces
- 1 medium green pepper, cut into 6 chunky pieces
- 1 medium onion, cut into 6 wedges
- 2 lemons, quartered to serve
MARINADE:
- 2-3 green chillies, seeds left in
- 4-8 garlic cloves
- 2 handfuls of fresh coriander, chopped fine
- 2 tsp ground coriander
- 2 tsp garam masala
- 1½ tsp salt
- 1 tsp trumeric
- 2 tbsp plain live yogurt
- 100ml sunflower oil
Finely chop the chillies and garlic then tip into a large bowl and add the other marinade ingredients.
Cut each block of cheese into 9 equal-sized cubes and add to the marinade along with the pepper and onion pieces. Stir to coat, then cover and leave in the fridge overnight.
Thread 6 skewers with 3 pieces of cheese seperated by pieces of pepper and onion. Cook the skewers over a hot barbecue for 20 minutes, until slightly charred, turning every 4-5 minutes.
Serve with the lemon quarters, a green salad and some cucumber and yogurt dip.
(Original recipe from Kaushy Patel’s Prashad: Indian Vegetarian Cooking, Saltyard Books 2012.)
Posted in Asian, Barbecue, Food, Indian, Vegetarian | Tagged Barbecue, BBQ, Cooking, Food, Indian, Kebabs, Paneer, Recipe, Vegetarian | 1 Comment »
8 July 2013 by jonoandjules
Situated at 100m above sea level in the Spanish Pyrenees is a remarkable vineyard set up by Miguel Torres’ long-serving technical director, Raül Bobet. Ekam is Riesling fermented in ancient, gravity fed, granite vessels carved into the rock and this has a profound effect on this wine. The aromas have a striking grapefruit and kerosene character which follows onto the palate which combines the fruit flavours with a multi-layered texture of stones, minerality and a touch of smokiness. This is a wine that refuses to be a wall-flower but at the same time is precise, pleasurable and engaging.
Ekam balances bold dryness and a good weight with concentrated fruit, mostly grapefruit, and a very long length. At 5 years of age on tasting this wine is still youthful and vibrant. It doesn’t seem to carry much (if any) residual sugar and relies on depth and personality. The over-riding character is the grapefruit and minerality with the fruit is always to the forefront.
This is a wine we’d want to taste over the next few decades just to see it develop and unlock it’s potential. Well worth seeking out.
Posted in Riesling, Wine | Leave a Comment »
2 July 2013 by jonoandjules
This is a real gardeners’ delight as chervil grows well, but doesn’t travel well, so its best cooked soon after picking. We love the hint of aniseed it brings to the flavours and have to thank Rai and Linda for their allotment which allowed us to make this soup!
Chervil & Potato Soup – to serve 4
- 50g butter
- 1 onion, finely chopped
- 450g fresh chervil (or you can use other soft herbs like parsley, sorrel or marjoram)
- 1 large floury potato, peeled, diced and rinsed
- 1.1 litres boiling vegetable stock
Melt the butter and soften the onion without browning.
Stir in the herbs, a generous pinch of salt and some pepper, cover and sweat for a few minutes.
Add the potato and 275ml of the boiling stock. Cover and simmer for 5 minutes, then add the rest of the liquid. Continue to simmer until the potato is soft enough for you to mash into the soup. Taste for seasoning and serve.
(Original recipe from Lindsey Bareham’s A Celebration of Soup, Penguin Books, 1993.)
Posted in Food, Soup, Vegetarian | Tagged Chervil, Cooking, Food, Fresh herbs, Recipe, Soup, Vegetarian | Leave a Comment »
30 June 2013 by jonoandjules
The quintessential Moroccan dish, which you don’t actually need a funny shaped pot for. We cooked this back in April when it looked like Spring, and the prospect of lighter dishes, was never going to arrive. Serve with lots of couscous (or bread if you want to be more authentic).
Beef Tagine – serves 4-6
- 600g stewing beef
- 1 onion, finely chopped
- small bunch of coriander
- 1 tin of chopped tomatoes
- 1 tin of chickpeas
- 800ml vegetable stock
- 1 small squash
- 100g prunes, stoned and roughly chopped
- 2 tbsp flaked almonds, toasted
FOR THE SPICE RUB:
- sea salt and black pepper
- 1 tbsp ras el hanout spice mix
- 1 tbsp ground cumin
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1 tbsp sweet paprika
Mix the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover and leave in the fridge overnight (or for as long as you have).
Heat some olive oil in a heavy-based casserole and fry the meat over a medium heat for 5 minutes. Add the onion and coriander stalks and fry for another 5 minutes. Add the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, cover and reduce to a simmer for 1½ hours.
Add the squash, prunes and remaining stock and continue to cook for another 1½ hours. You might need to add a splash of water if it starts to dry.
If the tagine looks to runny you can simmer for 5-10 minutes with the lid off to thicken. Taste and season with salt if needed. Serve scattered with the coriander leaves and toasted almonds.
Wine Suggestion: A youthful and vibrant red Rioja would do the trick here: find either a joven or crianza with lots of primary fruit. Our pick was the Paco Garcia Seis 2012 – vibrant and youthful with juicy dark fruit and an attractive inkiness. The tannins were perfectly ripe and complimented the beef and the juicy fruit and spice in the wine worked with the spices in the dish. Yum
(Original recipe from Jamie Does by Jamie Oliver, Penguin Books Ltd., 2010.)
Posted in Beef, Food | Tagged Beef, Cooking, Food, Jamie Oliver, Prunes, Recipe, Tagine | 2 Comments »
26 June 2013 by jonoandjules
We’re always on the lookout for low-calorie dishes for weeknights (so we can afford to redress the balance at the weekend!) This one was tasty and helpfully used up some of the bits and pieces we had in the fridge.
Coconut, noodle & vegetable soup – to serve 4
- 1-2 tbsp Thai curry paste (use whatever colour you’ve got)
- 1 tsp groundnut (or other flavourless oil)
- 700ml vegetable stock
- 300ml reduced-fat coconut milk
- 200g thick-rice noodles
- 200g chestnut mushrooms, sliced
- 140g sugar snap peas, halved
- 100g beansprouts
- 1½ tbsp Thai fish sauce
- juice of 1 lime
- 3 scallions shredded
- some mint and coriander leaves to serve (if you have some)
Put a large pot over a medium heat. Cook the curry paste in the oil for a minute until it starts to release its aroma. Add the stock and coconut milk and bring to the boil. Reduce the heat to a simmer and stir in the noodles. Simmer for 7 minutes, then stir in the mushrooms and sugar snaps. Cook for another 3 minutes, then add the beansprouts, fish sauce and lime juice. Take the pan off the heat.
Serve in bowls with some scallions, mint and coriander.
(Original recipe from BBC Good Food)
Posted in Asian, Food, Healthy, Soup | Tagged 5:2, 5:2 diet, 5:2 recipe, Coconut, Cooking, Food, Healthy, Low-calorie, Noodles, Recipe, Soup | 3 Comments »
24 June 2013 by jonoandjules
We’ve done this recipe a few times and it works a treat. The texture and flavour balance makes it feel very professional. It keeps well too.
Spelt & Cider Bread – makes one medium-sized loaf
- 250g wholemeal spelt flour
- 250g strong white bread flour
- 1 heaped tsp sea salt
- 150ml full-cream milk
- 1 tsp honey
- 35g fresh yeast (we used 2 sachets of dried yeast)
- 250ml dry cider
Warm a large mixing bowl.
Weight the flours into the warmed bowl and stir in the salt.
Warm the milk in a small saucepan until hot, but not boiling (you should be able to test it with your finger). Dissolve the honey in the milk.
Cream the yeast with a teaspoon in a small bowl and slowly pour in the warm milk and honey. When it is smooth, pour onto the flours along with the cider and mix well with your hands. When the dough has formed a rough ball, tip out onto a lightly oiled or floured surface. Knead gently for one minute.
Lightly flour the bowl you mixed the dough in and put the kneaded dough in it. Cover with a clean, warm cloth and leave in a warm, draught-free place for an hour.
Remove the dough and knead gently for a minute. Return to the bowl, cover and return to the warm place for another 25-30 minutes, or until risen again.
Set the oven to 240ºC/Gas 9.
Knead the dough again, this time forming it into a ball, then put it onto a floured baking tray and dust generously with flour. Cover with a cloth and keep warm for another 15-20 minutes.
Bake the dough in the oven for 25 minutes. When it looks brown and crispy, remove it from the oven, turn upside down and tap the bottom. If it is cooked it will sound hollow. Cool on a wire rack.
(Original recipe from Nigel Slater’s The Kitchen Diaries II, Fourth Estate, 2012.)
Posted in Food | Tagged Bread, Cider, Cooking, Food, honey, Recipe, Spelt | 2 Comments »
19 June 2013 by jonoandjules
We challenge you to stop once you’ve started eating this! Serve as a main dish with some Greek yoghurt or yoghurt with cucumber. Leftovers are good served at room temperature.
Mejadra – to serve 6
- 250g green or brown lentils
- 4 medium onions
- 3 tbsp plain flour
- 250ml sunflower oil
- 2 tsp cumin seeds
- 1½ tbsp coriander seeds
- 200g basmati rice
- 2 tbsp olive oil
- ½ tsp ground turmeric
- 1½ tsp ground allspice
- 1 ½ tsp ground cinnamon
- 1 tsp sugar
- 350ml water
Put the lentils in small saucepan, cover generously with water, bring to the boil and cook for 12-15 minutes or until they are soft but still have some bite, then drain.
Thinly slice the onions and put on a large flat plate. Sprinkle with flour and 1 tsp salt and toss with your hands. Heat 250ml sunflower oil in a medium heavy-based saucepan over a high heat. The oil is ready when a small piece of onion sizzles vigorously. Reduce the heat to medium-high and add a third of the onion. Fry for 5-7 minutes, stirring now and then, until golden-brown and crispy. Use a slotted spoon and transfer to a colander lined with kitchen paper and sprinkle over a little more salt. Repeat with the next two batches (add a bit more oil if necessary).
Discard the oil and wipe the saucepan clean. Add the cumin and coriander seeds and put over a medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, ½ tsp salt and lots of black pepper. Stir until the rice is coated with oil, then add the cooked lentils and the water. Bring to the boil, cover and simmer on a very low heat for 15 minutes.
Remove from the heat, remove the lid and quickly cover with a clean tea towel. Seal tightly with the lid and leave for 10 minutes.
Add half the fried onion and gently fork through. Pile up in a shallow serving bowl and top with the rest of the onion.
Wine Suggestion: This dish deserves a light red without too much aggressive tannins, weight or alcohol. A youthful Syrah from a lesser appellation in the Rhone would work, like St Joseph or Crozes-Hermitage. Alternately, try a youthful local red from the Golan Heights or Lebanon where the spiciness and warmth will also compliment the flavours.
(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012)
Posted in Food, Vegetarian | Tagged Cooking, Food, Jerusalem, Lentils, Mejadra, Recipe, rice, Vegetarian | Leave a Comment »
17 June 2013 by jonoandjules
Delicious chicken pie. Prepare the filling ahead, then add the pastry and bake to feed a crowd.
Chicken & Leek Pie – serves 6-8
- 1.2kg boneless, skinless chicken thighs
- 2 tbsp plain flour, seasoned
- 2 large leeks, quartered lengthwise and sliced
- 150g unsalted butter
- large handful of chopped parsley
- 170ml milk
- 250ml cream
- 1 egg, beaten
- puff pastry or mashed potato
Chop each chicken thigh into about 12 pieces and toss with the flour. Melt half the butter in a large frying pan and sauté the leeks for about 10 minutes or until softened. Tip into a bowl and set aside.
Melt half the remaining butter in the same pan and sauté half the chicken pieces until golden and barely cooked. Add to the bowl with the leeks. Repeat with the rest of the butter and chicken.
Mix the chicken and leeks together along with the parsley. Return half of the mixture to the pan, add half the milk and half the cream and bubble for 5 minutes. Transfer to a clean bowl and repeat with the rest of the chicken, cream and milk. Combine the batches, check the seasoning and cool.
Preheat the oven to 200ºC.
Put the chicken filling into a 1.5 litre pie dish and cover with the puff pastry or mashed potato. Brush with the beaten egg and bake for 25-30 minutes or until golden.
Wine Suggestion: We are big fans of good Bordeaux white wine and this dish works well with the balance of flavours of oaked Semillon and Sauvignon Blanc. The toasty buttery character complements the flavours and the clean and fresh texture balances any richness of the dish. Look out for some of the smaller Chateau that are up and coming like Chateau Bouscaut; the 2010 worked a treat here.
(Original recipe from The Cook’s Companion by Stephanie Alexander, Lantern, 1996.)
Posted in Chicken, Food | Tagged Chicken, Cooking, Food, Leeks, Pie, Puff pastry, Recipe | 1 Comment »
13 June 2013 by jonoandjules
Surprisingly light and healthy despite the big, rich flavours.
Red Lentil & Chorizo Soup – to serve 6
- 1 tbsp olive oil
- 200g cooking chorizo, peeled and diced
- 1 large onion, chopped
- 2 carrots, chopped
- pinch of cumin seeds
- 3 garlic cloves, chopped
- 1 tsp smoked paprika, plus extra for sprinkling
- pinch of golden caster sugar
- small splash red wine vinegar
- 250g red lentils
- 2 x 400g cans chopped tomato
- 850ml chicken stock
- plain yogurt, to serve
Heat the oil in a large saucepan. Add the chorizo and cook until crispy and the oil has run. Remove with a slotted spoon and set aside but leave the oil in the pan. Fry the onion, carrot and cumin seeds for about 10 minutes, then add the garlic and cook for another minute. Sprinkle in the the paprika and sugar, cook for a minute then add the vinegar. Simmer briefly, then add the lentils and pour over the tomatoes and chicken stock.
Stir well, then simmer for 30 minutes or until the lentils are soft. Blitz in a blender but you don’t want it completely smooth.
Serve drizzled with the yogurt, a little extra olive oil if you like, and a sprinkle of paprika.
(Original recipe from BBC Good Food)
Posted in Food, Healthy, Soup | Tagged Chorizo, Cooking, Food, Healthy, Lentils, Red lentils, Soup | 2 Comments »
10 June 2013 by jonoandjules
A really quick and tasty dish from Nigel Slater to add a bit of excitement to a pack of chicken thighs.
Five-spice Chicken and Pea Shoot Salad – to serve 2
For the salad:
- A few handfuls of young salad leaves
For the chicken:
- 40g fresh ginger, finely grated
- 1 small red chilli, finely sliced
- 2 tsp Chinese five-spice powder
- 2 cloves garlic
- 2 tbsp groundnut or other flavourless oil
- 400g diced raw chicken meat (we used thighs)
- ½ tsp caster sugar
- juice of a lime
Stir the ginger, chilli and 5-spice powder together in a large bowl. Crush in the garlic, pour in the oil, and mix well. Add the chicken and toss together.
Heat a wok to very hot. Add the chicken and dressing and fry over a high heat for 6-7 minutes or until cooked through (put a lid on to ensure the chicken cooks through). Add the sugar, stir-fry for another minute, then add the lime juice and a generous amount of salt.
Add the salad leaves to the wok, and toss for a few seconds, or until starting to wilt, then tip everything out onto plates.
Nigel suggests scattering with sprouting seeds or cress before serving (we didn’t have any).
Wine Suggestion: To balance the 5-spice but not overwhelm the flavours, we’d suggest a New World Pinot Noir from a good area, like California or Oregon. You’ll get lots of juicy fruit and a wine that’s not too heavy for this light dish.
(Original recipe from Nigel Slater’s The Kitchen Diaries II, Fourth Estate, 2012.)
Posted in Chicken, Food, Healthy | Tagged Chicken, Chinese five-spice, Cooking, Five-spice, Food, Healthy, Peashoots, Recipe, Salad | 3 Comments »
27 May 2013 by jonoandjules
This recipe is rich with a natural gravy and very flavoursome and filling. Despite this it is very low in calories so perfect if you’re watching your weight or for a midweek dinner. We ate this over two nights (instead of three) as we were both a little greedy, and also because it was so moreish.
Gardener’s Pie – to serve 6
- 1 tbsp sunflower oil
- 2 shallots, chopped
- 3 celery sticks, trimmed & chopped
- 2 large carrots, peeled & diced
- 2 large parsnips, peeled & diced
- 2 garlic cloves, thinly sliced
- 150g puy lentils, rinsed & drained
- 1 litre hot vegetable stock
- 2 tbsp tomato purée
- 1 bay leaf
- 500g floury potatoes, like Maris Piper, peeled & cut into small chunks
- 15g butter
- 2 tsp plain flour
Heat the sunflower oil in a deep, large frying pan over a medium heat and fry the shallots, celery, carrots & parsnip for 8-12 minutes and until brown. Add the garlic and cook for a further minute.
Stir in the lentils, stock, tomato purée and bay leaf and bring to the boil. Reduce to a simmer and cook for 25 minutes and until tender.
Put the potatoes into a pot and cover with cold water. Bring to the boil and cook for about 10 minutes and until tender. Drain and add the butter and some seasoning. Mash until smooth. Add a little extra butter if you’d like for a bit more richness.
Heat the grill.
Sprinkle flour over the simmered lentil mix and stir in. Cook for another 2 minutes until thickened. Spoon into a warmed, heatproof pie dish.
Top with the mashed potato and grill for 5 minutes , until golden. You’ll need to keep an eye on this as the time needed will depend on the griller.
Serve with: try a Beaujolais Cru, like a Régnié, which will have a both lightness and depth, plus a bit of earthiness to match the lentils. Beaujolais is never too heavy, and the Cru’s add depth and personality that is harder to find in a basic wine.
(Original recipe from BBC Good Food)
Posted in Food, Healthy, Potato, Vegetarian | Tagged Cooking, Easy, Food, Healthy, Low fat, Pie, Puy Lentils, Vegetarian, Wine suggestion | 1 Comment »
26 May 2013 by jonoandjules
Another on a light theme: in calories again not flavour.
Cauliflower & Potato Curry – to serve 4
- 2 tbsp vegetable oil
- 1 large onion, chopped
- large piece ginger, grated
- 3 garlic cloves, finely chopped
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp curry powder
- tin chopped tomatoes, drained
- ½ tsp sugar
- 1 cauliflower, cut into florets
- 2 potatoes, cut into chunks
- 1 green chilli, halved lengthways
- squeeze of lemon juice
- handful coriander, roughly chopped, to serve
- natural yogurt to serve
Heat the oil in a saucepan and cook the onion for about 10 minutes or until soft. Add the ginger, garlic, turmeric, cumin, and curry powder and cook for a further minute. Stir in the tomatoes and sugar. Add the cauliflower, potatoes, and split chilli along with some salt and pepper. Cover and cook gently for about half an hour or more, stirring occasionally until the vegetables are tender. You can add a drop of water if you need to but this is a dry curry.
When the vegetables are soft, add a squeeze of lemon juice and scatter with coriander. Serve with natural yogurt.
(Original recipe from BBC Good Food)
Posted in Asian, Food, Healthy, Indian, Vegetarian | Tagged 5:2, 5:2 diet, 5:2 recipe, Cauliflower, Cooking, Curry, fast diet, Food, Healthy, Potato, Recipe, Vegetarian | 2 Comments »
14 May 2013 by jonoandjules
Super-healthy mid-week meal that also fills you up.
Fish Chowder – to serve 4
- 2 tbsp olive oil
- 1 large potato, peeled and cut into big chunks
- 1 medium onion, chopped
- 1 fat garlic clove, finely chopped
- 2 x 400 tins chopped tomatoes
- 2 tbsp tomato purée
- ½ tsp dried thyme
- splash of soy sauce
- 410g tin cannellini beans, drained and rinsed
- 500g plump white fish fillets, in big chunks
- a handful of parsley, chopped
Heat the oil in a large frying pan. Dry the potatoes in kitchen paper and tip into the hot oil. Cook them covered over a medium to high heat for 5 minutes, stirring occasionally, until the potatoes are golden. Add the onion and garlic and cook for another few minutes on a fairly high heat until the onion has browned.
Stir in the tomatoes, the tomato purée, thyme and soy sauce, and let it bubble for couple of minutes. Stir in the beans and some seasoning, then sit the fish on top, pushing it down into the sauce. Don’t stir it though or the fish will break up. Cover and simmer for 4 minutes, or until the fish is cooked. Serve sprinkled with the parsley.
Wine Suggestion: Try an Albariño from Rías Baixus in Spain which should have plenty of acidity and flavour. This is a very trendy wine at the moment, and subsequently not cheap, but they are interesting wines and usually worth the bit extra.
(Original recipe from BBC Good Food)
Posted in Fish, Food, Healthy | Tagged 300 calories, 5:2, Cooking, fast diet, Fish, Food, Healthy, Recipe | 4 Comments »
12 May 2013 by jonoandjules
This roast chicken was inspired by Darina Allen, who had a new method for keeping the Chicken skin moist – using butter soaked muslin. It works excellently so we’re converts to this technique!
Traditional Roast Chicken with Stuffing and Gravy – to serve 4
FOR THE STUFFING:
- 45g butter
- 75g chopped onion
- 75-100g soft white breadcrumbs
- 2 tbsp finely chopped fresh herbs (we used parsley and thyme)
- a little soft butter
Preheat the oven to 180ºC/350°F/gas 4.
Make the stuffing: sweat the onions gently in the butter until soft, then take off the heat and stir in the breadcrumbs, herbs and some seasoning. Leave to cool.
Season the inside of the chicken, then half-fill with the cold stuffing. Put the rest of the stuffing into the neck end.
Weight the chicken and calculate the cooking time (15 minutes per 450g and 15 minutes over).
Melt 4 tsp butter and soak a large piece of muslin in the melted butter, cover the chicken completely with the muslin and roast for the calculated time. You can take the muslin off for the last 10 minutes if you want the skin really brown.
Check that the juices are running clear when pierced with a skewer, then leave to rest.
To make the gravy: spoon off any surplus fat from the roasting tin. De-glaze the pan juices with the stock and use a whisk to to stir and scrape the caramelised bits from the bottom of the tin. Boil it up well, season and thicken if you like (we like it runny).
Serve with greens and mash.
Wine Suggestion: Oaked white wines go well with roast chicken with Chardonnay being the obvious pick. We were a little extravagant and had a superb Chardonnay / Auxerrois blend from Zind-Humbrecht in Alsace. It’s a Vin de Table as Chardonnay is not an authorised grape for the region and as the wine is all about texture, minerality and structure , pushing the boundaries a lot, you could argue it is controversial on tasting as well; we thought it superb and thought provoking. As it opened up in the glass over the meal it worked better and better, matching flavours, complimenting them and adding nuances. The wine: Zind Z010 (obviously 2010 vintage, but Vin de Table wines are not allowed to say anything about vintage or region on the label).
Posted in Chicken, Food | Tagged Cooking, Food, Gravy, Recipe, Roast chicken, Stuffing, Sunday roast | Leave a Comment »
8 May 2013 by jonoandjules
This was really elegant and luxurious and the fennel and parsnip combination was unexpectedly delicious.
Fennel & Parsnip Soup – to serve 8
- 50g butter
- 175g onion, diced
- 450g parsnips, peeled and diced
- 450g fennel bulb, finely diced, keep the fronds to garnish
- 1.2 litres chicken or vegetable stock
- 125ml milk
- 125ml cream
Melt the butter in a large pot, add the onion, parsnips and fennel and stir well to coat. Season with salt and pepper. Cover with a circle of baking paper and and the saucepan lid. Cook on a gentle heat for 10-15 minutes or until soft but not coloured.
Heat the stock and add, simmering for about 20 minutes or until the vegetables are completely tender. Add the milk and cream.
Blend until smooth and taste for seasoning. Serve sprinkled with the reserved fennel fronds.
(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)
Posted in Food, Soup, Vegetarian | Tagged Cooking, Fennel, Food, Parsnip, Recipe, Soup, Vegetarian | Leave a Comment »
6 May 2013 by jonoandjules
Capturing the summer season with fresh basil Pesto and aubergines. Serve with a simple green salad for a great starter.
Aubergine and Pesto Medallions – to serve 4
- 1 vine-ripened tomato, cut into 5mm-thick slices and finely diced
- 85ml olive oil
- 1 aubergine (about 400g), cut into 8 x 1.5 cm thick slices
- 2 tbsp Pesto
- 16 small bocconcini, halved or a large ball of mozzarella, diced
- 2 tbsp grated Parmesan
- 8 small basil leaves
Preheat the oven to 220°C.
Put the diced tomato on a paper towel-lined plate.
Heat 2 tbsp of the oil in a large frying pan over a medium heat and add the aubergine slices. Cook for 5 minutes; don’t worry if the oil disappears. Turn the slices over and add the rest of the oil if you need it. Cook for another 5 minutes, and drain on a plate covered with paper towel. Blot the top of the aubergines with more paper towel to absorb any excess oil.
Line a baking tray with baking paper and transfer the aubergine slices onto it. Divide the pesto between the slices and spread. Spoon some of the diced tomato onto each slice (you might have a bit too much).
Arrange the mozzarella on top of the tomato. Sprinkle with Parmesan, season with salt and black pepper, then bake in the oven for 10 minutes.
Drain again on paper towel to absorb any excess oil. Garnish with basil leaves and serve.
Wine Suggestion: You could go for either a light red with a bit of acidity, such as an Italian Barbera, or a textural white, like a good Vermentino.
(Original Recipe from Stephanie Alexander’s Kitchen Garden Companion, Lantern, 2009.)
Posted in Food, Vegetarian | Tagged Aubergine, Basil. Tomato, Cooking, Food, Recipe, Starter, stephanie alexander, Vegetarian, Wine suggestion | 1 Comment »
3 May 2013 by jonoandjules
We made this when we visited Australia earlier this year from a great cookbook by Stephanie Alexander, her Kitchen Garden Companion. They go great with some new potatoes tossed with sour cream and dill for a main course.
Salmon Fishcakes with Dill – makes 8 or 24 little ones
- 300g salmon fillet, cut into bite-size pieces
- 2 tbsp double cream
- 30g breadcrumbs (roughly 1 thick slice of bread)
- 30g marinated goat’s cheese
- 1 egg yolk
- 4 tbsp chopped dill
- ½ tsp sea salt
- 2 tbsp plain flour
- 20g butter
- 2 tbsp olive oil
Pour the cream over the breadcrumbs and leave to soak for 5 minutes.
Pulse the salmon, cream-soaked crumbs and goat’s cheese in a food processor until combined, but not reduced to a paste. Scrape the mixture into a mixing bowl and mix in egg yolk and dill, then season with the salt and some pepper. Cover with cling film and chill for 30 minutes.
Wet your hands and divide the mixture into 8 large or 24 bite-sized fishcakes. Roll the fishcakes in the flour.
Heat butter and oil in a large non-stick frying pan over medium heat and fry the fishcakes for 2-3 minutes per side or until golden brown. Be careful not to overcook as they are better if they stay a bit moist.
Wine Suggestion: Try to find a top-quality Australian Verdelho, with a few years of age on it. It should have mellowed and developed a honey character alongside the fresh acidity and white floral character.
(Original Recipe from Stephanie Alexander’s Kitchen Garden Companion, Lantern, 2009.)
Posted in Fish, Food | Tagged Cooking, Dill, dinner, Fishcakes, Food, Recipe, Salmon, salmon fishcakes | 3 Comments »
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Jono & Jules do food & wine 