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Posts Tagged ‘Claudia Roden’

Yoghurt Soup with Orzo & Chickpeas

Posted in Food, Soup, tagged , , , , , , , , , , , , , , on 9 January 2022| Leave a Comment »

Every year we get a Christmas gift of a cookbook, well we demand it really. This year’s was Med by Claudia Roden and we made this soup as soon as we got home. The flavours are unusual and very delicate but it’s really lovely.

Yoghurt soup with orzo & chickpeas – serves 4

  • 50g orzo
  • 700ml chicken stock (or you can use veg stock)
  • 1 tbsp cornflour
  • 1 egg yolk
  • 250g Greek-styke yoghurt
  • 1 tbsp dried mint
  • a good pinch of saffron threads
  • 120g tinned chickpeas, drained and rinsed
  • extra virgin olive oil, sumac & chilli powder (to garnish)

Cook the orzo in salty boiling water according to the pack instructions, then drain and set aside.

Meanwhile, bring the stock to the boil in another saucepan.

Put the egg yolk and cornflour into a bowl and whisk with a fork until smooth. Put a large spoonful of the yoghurt into the bowl and beat to combine, then beat in the rest of the yoghurt. Stir in the mint, saffron and some black pepper.

Remove the stock from the heat and add the yoghurt mixture, whisking continuously. Stir over a very low heat until beginning to simmer, then cook for 3-5 minutes or until slightly thickened. Add the chickpeas and heat through and season with salt to taste.

Mix the orzo into the soup just before serving.

Divide between warm bowls and garnish with the sumac, chilli powder and olive oil.

(Original recipe from Med A Cookbook by Claudia Roden, Ebury Press, 2021.)

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Caldo Gallego – Potato, Cabbage & Bean Soup

Posted in Food, Soup, Spanish, tagged , , , , , , , , , , , , , , on 24 November 2021| Leave a Comment »

A traditional Galician broth from Claudia Roden’s superb book on Spanish food. Make it after you boil a ham as you will have lots of ham stock to use.

Caldo Gallego – Potato, cabbage & bean soup – serves 6

  • 2 litres ham stock (you can also use chicken stock)
  • 150g smoked streaky bacon rashers, cut into pieces
  • 400g potatoes, peeled and cut into 2cm cubes
  • 250g green cabbage leaves (pointed cabbage or spring greens), cut into thick strips
  • 1 x 400g tin haricot beans, drained

Put the stock into a large saucepan with the bacon, potatoes and cabbage leaves. Bring to the boil,then season. Cover and simmer gently for 30 minutes.

Add the beans and warm through for 5 minutes, then serve.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

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Piperada Vasca – Peppers & Tomatoes with Eggs

Posted in Brunch, Food, Gluten-free, Spanish, tagged , , , , , , , , , , , on 30 October 2021| Leave a Comment »

A Spanish-inspired breakfast or brunch dish. The serrano ham is good on the side but not essential.

Piperada vasca – serves 2

  • 1 red pepper
  • 1 green pepper
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 2 cloves of garlic, sliced
  • 1 small red chilli, deseeded and chopped
  • 3 medium tomatoes, peeled and chopped
  • ½ tsp sugar
  • a knob of butter
  • 3-4 large eggs, lightly beaten and seasoned
  • slices of serrano ham
  • toasted bread, to serve

Grill the peppers until blackened all over, then place in a bowl and cover with cling film. When the peppers have cooled, peel and deseed them, then cut into strips.

Heat the oil in a large frying pan, then fry the onion, until soft and golden. Add the garlic and chilli and stir, then add the tomatoes. Add the sugar and season, then cook for 10 minutes or until the liquid has evaporated and the tomatoes have collapsed. Add the roasted peppers.

When almost ready to serve, melt the butter in a small frying pan and gently scramble the eggs. You’re looking for a creamy texture.

Serve the piperada with the eggs, ham and some toast on the side.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

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Sautéed Pork Medallions with Marsala

Posted in Food, Gluten-free, tagged , , , , , , , , on 10 November 2020| Leave a Comment »

We don’t often cook dishes more than once but we always make a note on the recipe, telling us when we cooked it and what we thought of it. The last time we cooked this, or Jules did, was on the 16th August 2005. She thought it was very good then, and we both thought it was very good this time round too. We served with champ and sautéed cabbage.

Wine Suggestion: Despite Marsala hailing from Sicily we quite like a nice red Côtes du Rhône or similar with this dish. If you’re fortunate to find Domaine Jamet’s version made with 100% Syrah then snap up a bottle and then make this.

Sautéed pork medallions with Marsala – serves 4

  • 2 pork fillets, about 1kg in total
  • 4 tbsp sunflower oil
  • 150ml sweet Marsala

Cut the pork into medallions, about 1cm thick. Season with salt and pepper.

Heat the sunflower oil in a large frying pan, add the pork and sauté quickly over a high heat to brown on both sides. We find it’s much easier to do this in a few batches.

Return all the pork to the pan, add another bit of seasoning, then pour in the Marsala. Cook for a few minutes, or until the meat is cooked through and the liquid slightly reduced. Keep an eye on it as it the sauce will reduce quickly.

(Original recipe from Foolproof Mediterranean Cookery by Claudia Roden, BBC Worldwide Ltd, 2003.)

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Marinated Mushrooms with Lemon

Posted in Food, Gluten-free, Spanish, Vegan, Vegetarian, tagged , , , , , , , , , , , on 5 October 2018| Leave a Comment »

Marinated mushrooms with lemon

These mushrooms, from Claudia Roden’s fantastic book The Food of Spain, are served cold and make a great nibble to serve with drinks. Some bread and olives would be good too.

Wine Suggestion: Jono purchased a bottle of the delicious Valdespino Inocente Fino Sherry from a friend and this was the perfect Tapas dish to go with it.

Champiñones marinados – serves 4

  • 500g button mushrooms
  • juice of 1 lemon
  • grated zest of ½ a lemon
  • 5 tbsp extra virgin olive oil
  • 2 tbsp chopped flat-leaf parsley

Wipe the mushrooms clean with some damp kitchen towel. Trim the stems and cut into halves or quarters.

Heat the mushrooms in a large, non-stick frying pan, over a medium heat for 10-12 minutes, stirring until they release their juices and the juices have evaporated.

Mix the lemon juice & zest with the oil and some salt and pepper in a wide, shallow bowl. Add the hot mushrooms to the bowl and mix well.

Cool, then cover and refrigerate for at least 5 hours (or you can make a day ahead). Serve at room temperature with the parsley sprinkled over.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

 

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Turkish Kofte Kebab with Tomato Sauce & Yoghurt

Posted in Food, Lamb, tagged , , , , , , , , , , on 19 May 2015| 1 Comment »

Kofte kebab

This Turkish kebab dish, from Claudia Roden’s wonderful book Arabesque, is very simple to make but you need to be organised and assemble the dish at the last minute so the layer of crunchy pitta bread at the bottom of the dish stays crisp. Claudia’s tips are to serve the tomato sauce and meat very hot but the yoghurt at room temperature.

Yogurtlu Köfte Kebabi or Turkish Kofte Kebab with Tomato Sauce & Yoghurt – serves 4

  • 2 pitta breads
  • 750g minced beef or lamb
  • 1 medium onion, finely chopped
  • 50g flat-leaf parsley, finely chopped
  • 1 tsp sumac plus an extra pinch
  • 500g full-fat natural yogurt
  • 2 tbsp butter or extra virgin olive oil
  • 2-3 tbsp pine nuts

FOR THE TOMATO SAUCE:

  • 1 small onion, chopped
  • 2 tbsp extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 chilli pepper, seeded and chopped
  • 750g tomatoes, peeled and chopped (if it’s not tomato season use the equivalent of good quality tinned tomatoes instead)
  • 1-2 tsp sugar

Start with the tomato sauce. Fry the onion in the oil until soft. Add the garlic and chilli pepper, and stir for a couple of minutes. Add the tomatoes, season with salt, pepper and sugar, and cook over a medium heat for 10 minutes until they soften.

Open out the pitta breads, toast until crisp, then break into small pieces with your hands.

Next make the kofte kebabs. Season the mince with salt and pepper, and use your hands to work into a soft dough. Add the onion and parsley and work into the meat. Shape into sausages, about 2cm thick and 7cm long. Arrange on an oiled sheet of foil on a baking sheet and cook for about 8 minutes under a pre-heated grill, turning once, until well browned but still pink and moist on the inside. Or if you prefer (as we do) you can grill on a barbecue.

Spread the toasted pitta pieces over the bottom of your serving dish and sprinkle over a pinch of sumac. Pour the hot tomato sauce all over and top with a layer of yoghurt beaten with a fork.

Heat the butter or oil with the pine nuts and stir in the teaspoon of sumac. When the butter or oil sizzles, sprinkle all over the yoghurt, arrange the meat on top and serve immediately.

(Original recipe from Claudia Roden’s Arabesque, Michael Joseph, 2005.)

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