Feeds:
Posts
Comments

Posts Tagged ‘A Cook's Book’

This is a nice soupy-stew sort of thing. Perfect for cold nights but still with nice fresh flavours.

Wine Suggestion: We went a bit left-field for this dish and look for an aged white Rioja where you get the roundness and poise of an oaked chardonnay but with a slightly softer acidity. Graceful in age the Urbina Rioja Bianco Crianza 2014 was both youthful with melon and citrus fruits, and with a layer of aged, tertiary fennel, aniseed and peach. A joy to know this is the current release from an under the radar winery.

Chicken with leeks & orzo – serves 3

  • 3 tbsp olive oil
  • 6 large chicken thighs
  • 250g leeks, cut into short lengths, wash well to get rid of any grit and pat dry with kitchen paper.
  • 1 litre chicken stock
  • half a lemon, cut into 2 fat wedges
  • 6 black peppercorns
  • 200g orzo
  • 150g frozen peas
  • a small handful of parsley, roughly chopped
  • a small handful of tarragon, roughly chopped

Preheat the oven to 200C.

Heat the oil in a large, deep casserole dish. Fry the chicken thighs until well-browned on both sides, then remove and set aside.

Add the leeks to the chicken fat in the pan and cook over a medium-low heat, with the lid on, for 5 minutes, you want them softened but not browned.

Add the stock and stir with a wooden spoon until it comes to the boil, then add half the lemon, peppercorns and 1 tsp of salt. Scatter in the orzo and boil for 3 minutes. Return the chicken to the pan, then cover and bake for 35 minutes.

Add the peas, then return to the oven for another 5 minutes. Add the tarragon and parsley and serve in warm bowls.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021)

Read Full Post »

A delicious autumnal dish for not just sauerkraut lovers, but we think something to convert skeptics too. The sauerkraut provides freshness to the rich cream and cheese, plus it complements the velvety butternut texture.

Butternut squash with sauerkraut and gruyère – serves 3

  • 3 small butternut squash
  • 30g butter
  • 1 tsp thyme leaves
  • 2 medium to large onions, finely sliced
  • 3 tbsp olive oil
  • a small bunch of parsley, roughly chopped
  • 250g sauerkraut
  • 150ml double cream
  • 125g Gruyère, grated

Heat the oven to 200C.

Cut the butternut squash in half and scoop out the seeds and fibres with a spoon. Set the halves in a large roasting tin, then dot over the butter, sprinkle over the thyme and season with salt and pepper. Bake in the hot over for 45 minutes to 1 hour or until soft.

Meanwhile, warm the oil in a large deep pan, over a medium heat. Add the onions and cook for about 20 minutes or until pale gold and soft. Stir the parsley into the onions, then remove from the heat and add the sauerkraut, cream and cheese. Season.

When the squash are ready, divide the cheese and sauerkraut mixture betwen them, then return to the oven for another 20 minutes or until golden and bubbling.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021.)

Read Full Post »