13 August 2012 by jonoandjules
Who says lettuce is just for salad? An unusual contrast of flavours and textures which works exceptionally well.
Little Gem Lettuce Risotto – to serve 4
- butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 350g risotto rice (carnaroli or arborio)
- 1 large glass of white wine
- 1.5 litres vegetable stock, kept hot
- 50g Parmesan, grated
- 2 little gem lettuces, torn into small pieces
Melt a knob of butter in a large saucepan, add the onion and garlic and cook until soft and translucent.
Add the rice and stir to coat with the butter. Add the wine and stir until evaporated.
Add the stock gradually, a ladle at a time, until the rice is cooked but still has a bit of bite – you probably won’t need all of the stock.
Add the cheese and lettuce, stirring to gently wilt the lettuce leaves. Serve with some extra cheese.
Drink with: a glass of sparkling Spanish Cava. We had a bottle open and it was a great match!
(Original recipe from BBC Good Food)
Posted in Food, Italian, Vegetarian | Tagged Cooking, Food, Italian, Lettuce, Recipe, Risotto | Leave a Comment »
12 August 2012 by jonoandjules
A few sore heads in our house this morning after our Team Oscar Dinner Party to raise some money for this incredibly brave little boy from Belfast.
Oscar has Neuroblastoma, an aggressive childhood cancer, and his Mum and Dad are trying to raise enough money to pay for immunotherapy, which is not yet available in the UK.
We have joined loads of people all over Ireland having fundraising events to help and Oscar cheers them all on with his amazing personality.
You can read more about Oscar on his blog (http://oscarknox.blogspot.ie), on facebook (https://www.facebook.com/OscarKnoxAppeal) or follow him on Twitter @Wee_Oscar.
We have friends over for dinner most weekends and last night we charged them all in to raise some money. We raised €200 just by doing what we do every Saturday night – so easy!! If you are having a dinner party any time soon we suggest you do the same! You can even steal our menu – check out all the recipes below.
You can make a donation to The Oscar Knox Appeal by going to http://www.justgiving.com/oscarAppeal
We wish wee Oscar and his family all the luck in the world and hope they reach their target soon.
Team Oscar Dinner Party – to serve 8
Starter: Team Oscar Barbecue Chicken
Main: Team Oscar Greek Pasta Bake with Team Oscar Greek Salad
Dessert: Team Oscar Strawberry Tart
Posted in Uncategorized | 1 Comment »
12 August 2012 by jonoandjules
This is a bit like lasagne but easier to make and you can have it all done in advance, ready to throw in the oven when your guests arrive.
Pastitsio (beef and macaroni pie with cinnamon, red wine and cheese) – generously serves 8-10
- 500g pasta tubes (we used big macaroni or rigatoni would be good)
- 2 eggs, lightly beaten
- 50g finely grated Parmesan
- 2 tbsp melted butter
- 10g fresh white breadcrumbs
FOR THE WHITE SAUCE:
- 115g butter
- 115g plain flour
- 1.2 litres full-cream milk
- ½ tsp freshly grated nutmeg
FOR THE MEAT SAUCE
- 4 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 celery sticks, finely chopped
- 1 kg lean minced beef
- 200ml red wine
- 400g chopped tomatoes
- 2 tbsp tomato purée
- 10cm piece cinnamon stick
- ¼ tsp ground cloves
- 1 tbsp dried oregano
- 2 tbsp fresh chopped oregano
- 3 fresh bay leaves
For the meat sauce, heat the oil in a large pan, add the onion, garlic, and celery, and fry until starting to brown. Add the mince and fry over a high heat for about 4 minutes, breaking up the lumps. Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml water, 1½ tsp salt and some black pepper, and simmer for about 30-40 minutes, stirring occasionally, until the sauce has thickened but is still nice and moist. Throw away the cinnamon stick and bay leaves.
Bring a large saucepan of water to the boil and add plenty of salt. Cook the pasta for a minute less than it says on the pack (as it will cook a bit more in the oven). Drain well, transfer to a large bowl and leave to cool a little.
For the white sauce, melt the butter in a non-stick saucepan, add the flour and cook, stirring, over a medium heat, for 1 minute. Gradually beat in the milk, then bring to the boil, stirring, lower the heat and leave to simmer for 5-7 minute, stirring occasionally. Season with nutmeg and some salt and pepper.
Stir 250ml (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the rest of the sauce warm over a low heat, stirring now and then and adding a bit more milk if it gets too thick.
Use the melted butter to grease a large, ovenproof dish (about 23 x 33 cm across and 7 cm deep) or baking tray. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce. Add another third of the pasta, then the rest of the meat sauce, then cover with a final layer of pasta. Spoon the rest of the white sauce over. Mix the remaining cheese with the breadcrumbs and sprinkle this over the top.
The dish is now ready for the oven. When you’re ready, bake it in a preheated oven at 180ºC/Gas Mark 4 for 40 minutes or until bubbling hot and nicely browned.
Serve with some salad.
Drink with: a glass of good Bordeaux but from a warmer vintage, like the atypical 2003. One of our guests kindly brought an ’03 Domaine de Chevalier.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)
Posted in Beef, Food, Greek, Pasta | Tagged Cooking, Food, Greek, Pasta, Recipe | Leave a Comment »
12 August 2012 by jonoandjules
This is easy peasy and looks so impressive.
Strawberry and Mascarpone Tart – to serve 8
- 1 large egg
- 1 tbsp caster sugar
- 250g mascarpone cheese
- 2 drops vanilla extract
- 250g strawberries
For the crumb base:
- 75g butter
- 250g almond, orange or sweet oat biscuits (or digestives will do!)
You need a rectangular tart tin with a removable bottom. We used a long thin one 12cm x 34cm.
For the crumb base, melt the butter in a small saucepan. Crush the biscuits to a coarse powder in a food processor (or bash them in a bag with a rolling pin). Mix the crumbs with the butter, then spoon into the tart tin and smooth them into into the corners and up the sides. Press firmly but don’t try not to compact them too much. Stick the base in the fridge until it has set.
To make the filling, separate the egg, put the yolk in a bowl with the sugar and beat for a few seconds to mix. Beat in the mascarpone until you have a custard-coloured cream. Stir in a few drops of vanilla extract. With a clean whisk and a clean bowl, beat the egg white until it stands stiff, then fold it into the creamed mascarpone.
Spoon the mascarpone into base. Hull the strawberries, slice them thinly and arrange them on the top. Put the tart back in the fridge but remove it about 20 minutes before serving.
Drink with: a glass of Moscato d’Asti – lightly sparkling and deliciously sweet and fruity.
(Original recipe from Nigel Slater: the kitchen diaries, Fourth Estate, 2005.)
Posted in Dessert | Tagged Cooking, Dessert, Food, Recipe, Strawberries, Tart | 2 Comments »
8 August 2012 by jonoandjules
A tasty and filling summer soup. We couldn’t get Wensleydale so used Lavistown, a similarly crumbly Irish variety as recommended by Darius at the cheese counter.
Red pepper and Wensleydale soup – to serve 2
- olive oil
- 1 onion, roughly chopped
- 1 clove garlic, crushed
- 1 red pepper, roughly chopped
- 1 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 200ml vegetable stock
- 100g Wensleydale (or other crumbly cheese), crumbled
- a handful of basil, torn
Heat 1 tbsp oil in a non-stick pan. Cook the onion, garlic and pepper on a gentle heat until soft. Add the tomatoes, purée and stock then bring to a simmer.
Cook for 20 minutes then blend but leave a bit of texture. Reheat with a splash more stock or water if necessary to thin it a bit. Stir in most of the cheese and basil and serve with a bit more cheese and basil sprinkled over the top.
(Original recipe from BBC Good Food)
Posted in Food, Soup, Vegetarian | Tagged Cooking, Food, Irish Cheese, Lavistown Cheese, Recipe, Soup, Vegetarian | 1 Comment »
31 July 2012 by jonoandjules
A classic Spanish tapa dish. Don’t fork out for fancy mushrooms as ordinary button ones work perfectly here, taking on the flavours of the garlic, oil and white wine.
Champiñones al ajillo – to serve 4 as a tapa
- 250g button mushrooms, halved or quartered depending on what size they are
- 4 tbsp extra virgin olive oil
- 4-5 garlic cloves, peeled and chopped
- ½ tsp chilli flakes (optional)
- 4 tbsp dry white wine or 1 tbsp lemon juice
- 2 tbsp chopped flat-leaf parsley
Heat the olive oil in a large frying pan and sauté the mushrooms with the garlic and chilli over a medium-high heat. Add some salt and pepper as the mushrooms are cooking. The mushrooms will soak up all of the oil first and then release it again with their juices. Add the white wine or lemon juice, lower the heat and cook, uncovered, until the mushrooms are really soft, the juices have almost evaporated and the oil is sizzling through. This should take 15-20 minutes in total.
Stir in the parsley and serve with crusty bread to mop up the juices.
Drink with: a glass of rich and nutty Amontillado sherry.
Posted in Food, Spanish, Vegetarian | Tagged Cooking, Easy, Food, Mushrooms, Recipe, Spanish, Tapas | 1 Comment »
30 July 2012 by jonoandjules
This is a really straightforward curry and we are glad to say it didn’t disappoint. The aubergine melts in the mouth and the spices are lovely and fresh as well as warming and comforting. Also takes no time at all to make.
Aubergine Curry with Lemongrass & Coconut Milk – serves 4
- 3 large chillies, deseeded and chopped
- 6 garlic cloves, roughly chopped
- knob of fresh ginger, peeled and chopped
- 2 lemongrass stalks, peeled and chopped
- 2 tbsn ground turmeric
- 1 tsp chilli powder
- 2-3 aubergine (approx 600g) quartered lengthways then halved
- 1 tbsp olive oil
- 1 tbsp sugar
- 6 shallots, finely chopped
- 1 tbsp Fish Sauce (nam pla)
- 400ml can coconut milk
- 400ml vegetable stock
- small bunch coriander, roughly chopped
Pulse to a coarse paste chillies, garlic, ginger and lemongrass in a food processor. Set aside
Mix the turmeric and chilli powder together and rub it all over the aubergine wedges. Don’t worry if it look like a lot of spices – it works!
Heat olive oil in frying pan and brown aubergine in batches, setting the aubergine aside when done. Add the paste, sugar and shallots to pan and cook for a few minutes until the shallots and garlic soften.
Return aubergine to pan. Add fish sauce, coconut milk and stock, mix well and bring to the boil. Reduce heat and cook gently for about 15 minutes and until aubergine is tender but not mushy. Season and sprinkle coriander on top.
Serve hot with steamed rice.
Drink with: a aged Clare Valley riesling (at least 5 or six years old) or a fruity young Mosel Riesling.
Posted in Asian, Food, Indian, Riesling, Vegan, Vegetarian, Wine | Tagged Asian, Aubergines, Cooking, Curry, Food, Recipe, Vegetarian, Wine suggestion | 3 Comments »
29 July 2012 by jonoandjules
One of those memorable dishes that combines flavours and textures to capture the Sicilian sun and bring it to a grey and wet Dublin summer evening; magic.
Timballo di Maccheroni (Baked Pasta with Aubergine) – serves 6
- 3 Aubergine, see if you can get the round, pale violet ones for authenticity
- sea salt
- 2 tablespoons unsalted butter
- 5 tablespoons breadcrumbs
- 1 medium onion, thinly sliced
- 1 garlic clove, crushed
- 1 x 400g tin of chopped tomatoes
- 400g rigatoni, or penne rigate
- 60g caciocavallo, or pecorino cheese, grated
Thinly slice the Aubergine, sprinkle with salt and leave to drain in a colander for at least 2 hours. Squeeze lightly to get rid of excess liquid.
Preheat oven to 180C / 350F / Gas 4.
Grease a round cake tin with the unsalted butter; we used one that was 23cm wide and 3.5cm deep. put in 2 tablespoons of breadcrumbs and shake and turn the dish so that that they stick to the butter and line the dish.
Heat about 6mm of olive oil in a deep frying pan and sauté the aubergine slices in batches until lightly coloured. Lift out and drain on kitchen paper. Using about three quarters of the aubergine cover the base and sides of the breadcrumbed tin. Make sure that you overlap the slices so that there are no gaps.
Heat a tablespoon of olive oil in a pan and cook the onion and garlic over a medium heat until soft, but not coloured. Add the tin of tomatoes and season with salt. Cover with a lid and simmer over a low heat for 10 minutes.
While this is cooking bring a pan of water to the boil, salt well and cook the pasta for 3 minutes less than the packet instructions, so that it is still al dente. Reserve some cooking water and then drain the pasta.
Spoon a layer of the pasta into the aubergine lined tin followed by tomato sauce, a layer of the aubergine and a layer of grated cheese. Repeat with the remaining pasta, tomato sauce, and a final layer of aubergine. Finish with the remaining breadcrumbs to form a coating on the top. Bake in the preheated oven for about 25 minutes and until golden.
Let stand for about 10 minutes. This will allow the dish to firm up.
Put a plate over the top of the tin and holding both the plate and dish firmly, turn both over together so that the Timballo turns out onto the plate. Serve in wedges.
Serve with: a southern Italian red like Nero d’Avola or Negroamaro, both of which have a satisfying earthiness but aren’t too heavy for the flavours in this dish.
NB. if you’d like to make your own breadcrumbs, which is both easy and satisfying, then remove the crusts from stale bread, slice and put it on a baking tray in an oven at 80C for an hour to dry out. Either grate and sieve the dried bread (which gives a more random and authentic look) or blitz in a blender.
(Original recipe from Georgio Locatelli: Made in Sicily, Fourth Estate, 2011.)
Posted in Food, Italian, Italy, Vegetarian, Wine | Tagged Aubergine, Cooking, Food, Italian, Patsa, Vegetarian, Wine suggestion | Leave a Comment »
27 July 2012 by jonoandjules
Gok Wan has reinvigorated our enjoyment of Chinese food. This is not the black-bean sauce we have been used to getting in restaurants and manages to be both light and have great depth with very distinctive Chinese flavours and aromas. Don’t be tempted to omit the pickled chilli as it really makes the dish.
Warning: this is nothing like the gloopy stuff you get from the Chinese take-away. Just so you know.
Beef in Fragrant Black Bean Sauce – to serve 2
- 250g broccoli, cut into small florets
- 3 tsp sesame oil
- 1 tbsp groundnut oil
- a 2cm pice of fresh ginger, peeled and finely chopped
- 2/3 cloves of garlic, thinly sliced
- 1 scallion, finely chopped
- 1 tbsp fermented black beans, soaked for 5 minutes in warm water and drained
- 250 sirloin steak, fat removed and sliced into strips
- 1 fresh red chilli, deseeded and finely chopped
- ground white pepper
- 1 tbsp Shaoxing rice wine or dry sherry
- light soy sauce, to taste
FOR THE QUICK PICKLED CHILLI
- 1 red chilli, sliced into long diagonal strips
- 2 tbsp rice wine vinegar
- 1-2 tsp caster sugar
Firs make the pickled chilli by putting the strips of chilli into a bowl and cover with rice vinegar. Sprinkle with the caster sugar and leave to soak.
Blanch the broccoli in salted water for 2 minutes, then drain and season with a drizzle of sesame oil and some salt.
Heat a wok over a high heat and add a good splash of oil. Add the ginger, garlic and scallion and stir-fry for about 10 seconds, just to soften the garlic. Add the black beans and cook for 20 seconds more.
Add the steak and cook for 2-3 minutes, or until sealed on all sides. Add the chilli, blanched broccoli and some salt and white pepper, along with the Shaoxing rice wine, 1 tsp of soy sauce and 1 tbsp water. Toss together, then taste and adjust the seasoning if necessary.
Drain the pickled chilli and serve with the beef and some rice.
(Original recipe from Gok Cooks Chinese, Penguin, 2012.)
Posted in Asian, Beef, Food | Tagged Beef, Black bean sauce, Chinese, Cooking, Food, Recipe | Leave a Comment »
19 July 2012 by jonoandjules
One of those recipes that work because of their simplicity. The flavours all work together so there is no need to mess with them.
Easy Chicken & Corn Pie – to serve 4
- 1 onion, sliced
- 400g chicken thighs, cut into bite-size pieces
- 1 tbsp vegetable oil
- 150ml chicken stock
- 325g can sweetcorn, drained
- 6 tbsp crème fraîche
- handful of parsey or basil, chopped
- 750g potatoes, cuts into chunks
Fry the onion and chicken in the oil for 5-10 minutes or until the onion is soft and the chicken golden. Pour over the stock, bring to the boil, then simmer for 20 minutes or until the chicken is cooked. Add the corn, half of the crème fraîche, the herbs and some seasoning.
Meanwhile, boil potatoes until soft, then drain and mash with the rest of the crème fraîche and some salt and pepper. Pour the chicken into a pie dish and top with the mash. Put the dish on a baking tray and put under the grill until golden.
Drink with: a glass of full-bodied, oaked Chardonnay.
(Original recipe from BBC Good Food)
Posted in Chicken, Food | Tagged Chicken, Cooking, Food, Pie, Recipe, Sweetcorn | Leave a Comment »
18 July 2012 by jonoandjules
With a small tub of cooked prawns we were able to use up left over ingredients from the weekend with this fresh and summery Linguine. Tasty food doesn’t need many ingredients, just good quality ones.
Creamy Prawn Linguine – to serve 2
- 200g linguine
- 100g cooked prawns (defrosted if frozen)
- 2 tbsp crème fraîche
- handful of grated Parmesan
Cook the linguine according to the pack instructions. Scoop out a little of the cooking water and reserve, then throw in the prawns before draining, just to heat them through.
Return the pasta and prawns to the pan, then add the rest of the ingredients and season well. Add a bit of the pasta cooking water if it looks dry. Serve with some extra Parmesan.
Drink with: a wine as straightforward and easy as the dish – we’d go for a light and uncomplicated Frascati from the Lazio/Rome area. Also a good match for football 🙂
Posted in Food, Italian, Pasta, Prawns, Shellfish | Tagged Cooking, Food, Pasta, prawns, Recipe | Leave a Comment »
17 July 2012 by jonoandjules
This has such great flavours that we made it two days in a row – it’s even great cold the next day so don’t be put off by the large quantities. Serve with barbecue lamb or just some feta cheese.
Briam – to serve 8
- 150ml extra virgin olive oil, plus a bit extra to grease the tin
- 500g waxy potatoes, peeled and cut lengthways into ½ cm thick slices
- 6 garlic cloves, sliced
- 2 large courgettes, sliced
- 1 large aubergine, cut into 1cm thick slices
- 1 large green pepper, cut into chunks
- 1 large red pepper, cut into chunks
- 1 large red onion, thickly sliced
- 15-20g dill sprigs
- 15-20g flat-leaf parsley sprigs
- 200ml passata
Preheat the oven to 190ºC.
Oil a large roasting tin (about 26 x 36 cm) well and spread the potatoes on the base in a single layer. Season with salt and pepper, then scatter over the garlic and courgettes. Season again, then add a layer each of the aubergine, peppers and onion, seasoning between each layer. Scatter over half the dill and parsley sprigs, cover with tomato slices and then add the rest of the herbs and season again. Pour the sieved tomatoes over the top, followed by the olive oil.
Cover the roasting tin tightly with foil and bake for about 1½ hours or until the vegetables are tender.
If you have a lot of juices in the tin, carefully pour them into a wide pan and boil until reduced and concentrated. Pour back over the vegetables and leave to cool a bit before serving.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)
Posted in Food, Greek, Side dish, Vegetarian | Tagged Cooking, Food, Greek, Recipe, side dish, Vegetarian | 8 Comments »
16 July 2012 by jonoandjules
These Greek kebabs are easy and delicious when barbecued and served with Tzatziki (a Greek yogurt dip), sliced tomatoes, pickled chillies and sliced gherkins.
Souvlaki – to serve 8
- 2kg boned shoulder of lamb
- 1 tbsp dried oregano
- 1 large lemon, juiced plus wedges to serve
- 150ml extra virgin olive oil
- Paprika for sprinkling
Trim excess fat off the lamb and cut into bite-sized pieces. Put into a bowl with the oregano, lemon juice, olive oil, 2 tsps salt and some black pepper and leave to marinate at room temperature for about an hour.
Preheat the barbecue. Thread the lamb onto metal skewers and cook on the hot barbecue, until browned on the outside but still juicy in the centre. Sprinkle with a pinch of paprika and a squeeze of lemon juice to serve.
Drink with: a southern Italian red such as Negromaro or Primitivo. Italian wines from Puglia and Calabria complement Greek foods very well which is not surprising given the very strong historical and social links between them. In this case there is a good balance of warm ripe fruits, earthy tannins and medium weight.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)
Posted in Barbecue, Food, Greek, Lamb | Tagged Barbecue, BBQ, Cooking, Food, Greek, Lamb | 1 Comment »
16 July 2012 by jonoandjules
The best Tzatziki we’ve made with great flavour and a really thick creamy texture. Totally different to the watery shop-bought versions. Serve with lightly toasted pitta breads, for dipping, or Greek lamb kebabs.
Tzatziki – to serve 6
- 1 large cucumber
- 2 garlic cloves
- 500g natural Greek ewe’s milk yogurt (‘Total’ if you can find it – don’t buy a low-fat version for this)
- 75g scallions, finely chopped
- 2 tbsp chopped fresh dill or mint
- 2 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
Peel most of the skin off the cucumber but not all of it. Coarsely grate the cucumber, put into a clean tea towel and squeeze out most of the excess liquid.
Crush the garlic into a smooth paste by adding a large pinch of salt and crushing on a board with the back of a large knife.
Put the yogurt into a bowl and stir in the cucumber, garlic, scallions, dill or mint, olive oil, vinegar and some seasoning.
(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)
Posted in Food, Greek, Side dish, Vegetarian | Tagged Cooking, Food, Greek, Recipe, Tzatziki, Vegetarian | 1 Comment »
12 July 2012 by jonoandjules
This is really quick and healthy, with nice fresh flavours.
Asian Pork Noodle Salad – to serve 2
- 100g rice noodles
- 2 stalks of lemongrass, chopped
- 2 shallots, finely chopped
- 200g lean minced pork
- ½ tsp soft brown sugar
- small bunch coriander, roughly chopped
- small bunch mint, roughly chopped
FOR THE DRESSING:
- ½ garlic clove, crushed
- 1 red chilli, finely chopped
- ½ tbsp soft brown sugar
- 2 limes, juiced
- 1 tbsp fish sauce
Pour boiling water over the noodles and leave to soak according to the pack instructions. Drain and cool under running water.
Cook the lemon grass and shallots for a couple of minutes, then add the pork and cook until browned and cooked through. Stir in the sugar and stir to dissolve.
Mix the dressing ingredients together and toss with the noodles and pork, then add the coriander and mint and serve.
Drink with: a glass of Riesling – try with one of the slightly off-dry New Zealand styles.
(Original recipe from BBC Good Food)
Posted in Asian, Food, Healthy, Pork | Tagged Asian, Cooking, Food, Noodles, Pork, Recipe | 1 Comment »
11 July 2012 by jonoandjules
This dish is easily doubled to make two pies, particularly if you are like us and had to defrost a whole packet of filo pastry. The filo is very forgiving so don’t worry if you’re pastry sheets don’t look too neat and tidy. You could add some cooked chicken if you like things meaty.
Easy Veggie Filo Pie – to serve 4
- 200g spinach leaves
- 175g jar sundried tomatoes in oil
- 100g feta, crumbled
- 2 eggs
- ½ 250g pack filo pastry
Put the spinach into a large pan. Add a 2 tbps water, then cook until just wilted. Drain in a sieve, then squeeze out with your hands once it’s cold enough to handle. Roughly chop and put into a bowl. Roughly chop the tomatoes (reserve the oil) and add to the spinach with the feta and eggs. Mix well.
Unroll the pastry and be careful not to tear the sheets too much. Cover with some damp kitchen roll to stop it drying out. Take a sheet of pastry and brush really well with some of the oil from the tomatoes. Drape the sheet, oil-side down, in a 22cm loose-bottomed cake tin, leaving some pastry hanging over the sides. Brush another sheet and place in the tin at a slightly different angle. Keep doing this until you have used about 3 of the pastry sheets. Pull the sides into the middle, making sure the filling is totally covered. Brush with a bit more oil on the top if necessary.
Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 minutes or until the pastry is crisp and browned. Slice into wedges and serve with a salad and some tzatziki.
Drink with: a glass of Chablis which should have a saline quality to compliment the salty feta.
(Original recipe from BBC Good Food)
Posted in Food, Vegetarian | Tagged Cooking, Easy, Food, Pie, Recipe, Vegetarian | Leave a Comment »
10 July 2012 by jonoandjules
Genuinely retro, but really simple and tasty casserole.
Chicken & White Wine Casserole – to serve 4
- 2 sticks celery
- 2 onions
- 2 carrots
- 1 heaped tbsp plain flour
- 1 tin chopped tomatoes
- a few sprigs of thyme
- 500g diced, boneless, skinless chicken thighs
- 500ml white white
- olive oil
Preheat the oven to 180ºC/gas 4.
Roughly chop the celery, onions and carrots. Heat a large casserole over a medium heat. Add 2 tbsp of olive oil and fry the vegetables and thyme for 10 minutes.
Add the chicken and the flour and stir well. Then add the white wine and tinned tomatoes. Stir again and season well with salt and pepper.
Bring to the boil, then cover and cook in the oven for 1½ hours. Check it after an hour and add a splash of water if it looks a bit dry.
Taste for seasoning and serve with some steamed potatoes and green veg.
Drink with: a glass of straightforward unoaked Chardonnay, like a Mâcon Villages – you might have to open another bottle if everyone wants a glass 🙂
(Original recipe from Jamie’s Ministry of Food, Penguin, 2008.)
Posted in Chicken, Food | Tagged Basic Stew Recipe, Chicken, Cooking, Easy, Food, Jamie | Leave a Comment »
9 July 2012 by jonoandjules
Jono’s boss grows his own courgettes and they’re coming out his ears at the moment, so we are happily helping him eat them!
Courgette & Lemon Linguine – to serve 4
- 300g linguine
- 3 courgettes, grated
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 tsp chilli flakes
- zest of 1 lemon
- handful of basil leaves, torn
Bring a large pot of salted water to the boil and cook the linguine according to the pack instructions.
Meanwhile, heat the oil and fry the courgettes over a high heat for a few minutes. Add the garlic and chilli and cook for another minute or so.
Drain the pasta and tip into the courgettes, then add the lemon zest. Season, drizzle with some extra olive oil and scatter over the basil.
Drink with: a glass of Italian Pinot Grigio. Try and find one of the more aromatic versions from Friuli, the Alto Adige or a Riserva from the Veneto.
Posted in Food, Healthy, Italian, Pasta, Vegetarian | Tagged Cooking, Easy, Food, Healthy, Italian, Pasta, Recipe, Vegetarian | Leave a Comment »
8 July 2012 by jonoandjules
The peaches at the moment are really tasty so we’re gorging on them while they’re in season. Here are two easy and delicious dessert recipes to distract ourselves from just eating the peaches fresh.
Baked peaches with an almond crust – to serve 4
- 4 ripe peaches
- 50g almonds – no need to skin
- 50g golden caster sugar
- 45g butter
Preheat the oven to 180ºC. Cut the peaches in half, remove the stones and put them in a shallow baking dish cut-side up.
Blitz the almonds in a food processor until you have a coarse rubble. Add the sugar and butter and mi again briefly.
Spoon the almond mixture on top of the peaches and bake for about ¾ of an hour or until the peaches are super-soft and the topping is crispy. Pour a little double cream over to serve.
Baked peaches with maple syrup and vanilla – to serve 4
- 4 ripe peaches
- 4 tbsp maple syrup
- 1 vanilla pod
- juice of a lime
Preheat the oven to 200ºC. Cut the peaches in half, remove the stones and put in a shallow baking dish cut-side up.
Pour the maple syrup into a bowl. Scrape the vanilla seeds from the pod and add to the maple syrup along with the lime juice. Bake for about 35 minutes or until the peaches are really soft. Baste them occasionally while they cook.
Drink with: a fragrant and slightly frothy Moscato d’Asti from the Piemonte region in Italy. Moscato is a completely under-rated wine that is fruity and light (about 5% alc.) and won’t overwhelm the dessert. We find that Moscato is quite often a much better match for fruit based desserts than traditional, much sweeter, “dessert” wines.
(Both recipes are adapted from Nigel Slater’s Tender: Volume II, Fourth Estate, 2010.)
Posted in Dessert, Food, Wine | Tagged Cooking, Dessert, Food, Moscato d'Asti, Peaches, Recipe | Leave a Comment »
5 July 2012 by jonoandjules
Gnochetti sardi is a Sardinian pasta shape which is shaped like gnocchi but made of durum wheat semolina and no eggs. It is a staple in Sardinia and usually prepared with a heavy tomato based ragù or sauce made with beef, lamb or sausage. The ragù clings to the heavy ridged pasta shape.
If you can’t find gnochetti sardi then another short pasta shape, like penne, will do. This will serve 4 as a main course but stretches to many more as a first course which is how we like to serve it.
Sardinian Pasta with Sausage and Tomato Sauce – to serve 4
- 500g bag of gnocchetti sardi pasta
- 15g dried porcini
- 3 tbsp extra virgin olive oil
- 1 onion, finely chopped
- ½ tsp crushed dried chillies
- 1 tsp fennel seeds, lightly crushed
- 350g Italian sausages or other meaty pork sausages
- 120 ml dry white wine
- 400g tin chopped tomatoes
- Pecorino or Parmesan to serve
Soak the porcini mushrooms in 100ml of boiling water for about 30 minutes. Drain the mushrooms and chop but don’t throw away the soaking liquid as you’ll need it later.
Bring a really large pan of salted water to the boil. Meanwhile, skin the sausages and break the meat up into little pieces.
Heat the oil in a large frying pan, then add the onion, garlic, chilies and fennel seeds and fry gently until nicely coloured.
Add the sausagemeat and mushrooms and continue to fry for another 5 minutes. Add the wine and bubble for a couple of minutes to reduce, then add the tomatoes and mushroom soaking liquid. Season well with salt and pepper. Leave the sauce to simmer for about half an hour.
Cook the pasta according to the pack, then drain and add to the sauce. Pass around the cheese and let people help themselves.
Drink with: the Sardinian red wines would work a treat, especially the ones made from Cannonau or Carignano. These two grape varieties are better known as Grenache and Carignan, so if there are no Sardinian gems in the local, find something made from these grapes and you’ll have a match.
Posted in Food, Grenache, Italian, Pasta, Pork, Wine | Tagged Cannonau, Carignano, Cooking, Food, Italian, Pasta, Recipe, Sardinia, Sausages | Leave a Comment »
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Jono & Jules do food & wine 