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Posts Tagged ‘Cooking’

Carrot & Ginger mash with pan fried codSo, this is a full-on diet dish, but the carrot and ginger mash is spectacular and we couldn’t recommend it highly enough for nights when you need some restraint. We are a greedy household and require restraint on a regular basis – no wine for us tonight!

Carrot & Ginger Mash with Pan-fried Cod – serves 2

  • 2 large carrots (about 300g), thickly sliced
  • 1 garlic clove, peeled
  • 15g fresh root ginger, peeled
  • 15g butter
  • ½ tbsp fresh lemon juice
  • 2 thick, skinless cod fillets
  • 1 tbsp olive oil
  • dried chilli flakes

Put the carrots, garlic & ginger in a medium saucepan and cover with water. Bring to the boil then simmer for 15 minutes or until soft.

Take the pan off the heat, reserve a ladle of the cooking water, then drain. Return the carrot mixture to the pan and add 3 tbsp of the reserved cooking water, the butter, and the lemon juice. Whizz the carrots to a purée with a stick blender, adding a bit more of the water if needed. Season with salt and black pepper.

Season the cod with sea salt and black pepper. Heat the oil in a non-stick frying pan over a medium heat. Fry the cod for about 4 minutes, then turn, sprinkle with a few chilli flakes, and cook on the other side for 3 to 5 minutes, depending on how thick they are.

Spoon the purée onto warm plates and serve with the fish on top and plenty of green veg.

(Original recipe from The Fast 800 Recipe Book by Dr Claire Bailey & Justine Pattison, Short Books, 2019.)

 

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Pork, Roast Squash, Apple & Chestnut Salad

Could there be a more autumnal dish? We went completely overboard with a roast pork last weekend and have been searching for great recipes to use it all up. Love your leftovers!

Wine Suggestion: Pork and apples are a happy match for a good Chenin Blanc. Tonight we had Bernard Fouquet’s, Domaine des Aubuisieres Vouvray Silex. Fresh and appley to complement the salad with a lovely clean, dry finish; a soft and friendly wine with good persistence and layers of texture.

Pork, roast squash, apple and chestnut salad – serves 4

For the salad:

  • 50g butter
  • 4 tbsp olive oil
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1kg squash or pumpkin, peeled and cut into slim wedges
  • 2 tsp caster sugar
  • 2 apples, halved, cored and cut into wedges
  • 100g cooked chestnuts (vacuum-packed work fine)
  • 100g spicy pork sausage, cut into chunks
  • 200g leftover cooked pork, cut into chunks
  • 25g hazelnuts, toasted (roast for 20 minutes or so until they smell toasty, the skins will rub off easily with a clean tea towel)
  • 150g watercress or baby spinach

For the dressing:

  • 1½ tbsp balsamic vinegar
  • a tiny bit of Dijon mustard
  • 4 tbsp olive oil
  • 3 tbsp hazelnut oil (we didn’t have any hazelnut oil so used extra virgin olive oil instead)

Preheat the oven to 190C/375F/gas mark 5.

Melt 25g of the butter in a saucepan. Add 3 tbsp of the olive oil, the cinnamon and ginger. Put the squash into a roasting tin and drizzle over the spicy mixture, tossing to coat. Season the squash, then sprinkle over half of the sugar. Roast for 25 minutes, or until tender and slightly caramelised.

Whisk the dressing ingredients together in a bowl, seasoning with salt and pepper.

Melt the rest of the butter in a large frying pan and sauté the apples until golden. Add the chestnuts and heat through, then set aside. Add the rest of the oil to the same pan and sauté the sausage until cooked and nicely browned, then add the pork and heat through – a few toasty brown bits on the pork will taste good too. Season.

Toss the warm squash with all the salad ingredients and the dressing.

(Original recipe from Food by Plenty by Diana Henry, Mitchell Beazley, 2011.)

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Honey glazed chicken wings

We love a good chicken wing and the only way to eat them is with your fingers – like we need an excuse. Cheap as chips too. What’s not to love?

Wine Suggestion: keeping it simple we pulled out a bottle of the Petit Mazuret Viognier from southern France. Not complex, but rich and able to stand up to the flavours of the chicken; a very satisfying accompaniment

Honey-glazed Chicken Wings – serves 6 as a starter

  • 1kg chicken wings
  • 2 tbsp clear honey
  • 2 tbsp soy sauce
  • 1 tbsp sesame seeds
  • 100ml sour cream
  • 100ml buttermilk
  • 100g mayonnaise
  • 2 tsp lemon juice
  • pinch of smoked paprika
  • 2 red chillies, deseeded and finely sliced
  • celery sticks, to serve (optional)

Heat the oven to 200C/200C fan/gas 6.

Put the wings in a large roasting tin. Mix the honey, soy and ½ tbsp sesame seeds in a bowl, then pour over the wings. Mix well with your hands to coat, then roast for 20 minutes or so until browned, sticky and cooked through.

Meanwhile, combine the sour cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.

When cooked, sprinkle over the rest of the sesame seeds and the chilli. Serve with the dip and some celery sticks if you like.

(Original recipe from BBC Good Food)

 

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Mussels with red onions, cider and creme fraiche

We associate mussels with cold weather and cook them often in the darker months. Makes no sense really when we’ve no issue eating buckets of them in the sunshine on holidays. We loved the creamy sauce on these – crusty bread essential!

Wine Suggestion: it feels natural to use the cider you cook with as the accompaniment. Our choice was the artisanale and organic Cidrerie le Maitre, a very new, young producer in Brittany we stumbled upon by following little signs off the main roads into a winding, forgotten lane in the middle of the French countryside. Daniel le Maitre uses 12 ancient local varieties of apples and the result is dry, very fruity and appley but with a wonderful texture of apple skins and a great depth of flavour which makes it a great food match. A happy discovery, and their Cider Vinegar is also a good addition to our cupboard too.

Mussels with Red Onion, Cider & Crème Fraîche – serves 2

  • 1kg mussels
  • 25g unsalted butter
  • 2 small red onions, thinly sliced
  • 1 garlic clove, chopped
  • 150ml dry cider
  • 2 tsp finely chopped sage
  • 150ml crème fraîche

Scrub the mussels, and discard if open and they won’t close when you give them a sharp tap.

Melt the butter in a large pan, cook the onions for a few minutes, then add the garlic. Pour the cider over and add the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.

Add the mussels, then cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins or until they have opened. Lift the mussels into a bowl and keep warm.

Bubble the cooking liquid in the pan for a couple of minutes, then gradually blend in the crème fraîche. Heat the sauce through and pour over the mussels to serve.

(Original recipe from BBC Good Food)

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Spaghetti Carbonara

We’re not in the least offended by a splash of cream in a carbonara but this is the traditional version made with nothing but eggs, pecorino and pancetta. The quality really matters when you’re using just a few ingredients so definitely go for the best you can find or afford.

Wine Suggestion: An Italian white like a Pecorino from the Marches springs to mind, but some of the fuller textured wines from Lugana or Friuli from the North, or a Greco from the South make a good alternative; a layered texture and freshness is what your looking for to match this dish.

Spaghetti all carbonara – serves 4

  • 400g spaghetti
  • 100g pancetta lardons or guanciale
  • butter
  • 1 clove of garlic, halved
  • 4 eggs
  • 100g pecorino (or Parmesan), grated

Cook the pasta, according to the timings on the pack, in plenty of salty water.

Meanwhile, put the pancetta into a cold frying pan and bring slowly up to a high heat. When the pancetta has started to release its fat, add a knob of butter and the garlic, then turn down to medium. Fry until the pancetta is browned but not too crispy or it will harden. Discard the garlic and keep the pan warm.

Beat the eggs with most of the cheese. When the pasta is done, drain it, and keep a few tablespoons of cooking water. Tip the pasta back into the hot pasta pan, but off the heat. Add the egg mixture and pancetta and toss everything together quickly. Season with plenty of black pepper and add a bit of water to loosen the sauce if needed. Serve sprinkled with the remaining cheese.

(Original recipe by Lulu Grimes in Olive Magazine, October 2011.)

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Fig, Blue Cheese & Walnut Salad

There are figs going cheap everywhere at the moment and we’re trying to find lots of things to do with them. This salad by Thomasina Miers is delicious and full of autumnal flavours.

Wine Suggestion: if you feel like wine with your salad choose a fresh, unoaked white. There’s plenty of options but we like Jean-Michel Gerin’s le Champine Viognier from the northern Rhone which sits nicely with all the components here.

Roasted red onion, fig, blue cheese & walnut salad – serves 4

  • 2 red onions, peeled and cut into 8 wedges
  • 2 tbsp balsamic vinegar
  • 4-5 tbsp olive oil
  • 1-2 tsp soft brown sugar
  • 6 ripe figs, sliced in half widthways
  • 75g walnuts
  • juice of ½ a lemon
  • 1 head radicchio, finely shredded
  • 100g watercress
  • 120g blue cheese, we used Gorgonzola as we had some for another dish

Heat the oven to 200C/180C Fan/Gas 6.

Scatter the onions over a large baking tray, season generously and drizzle with a tablespoon of the vinegar and olive oil to coat. Toss with your hands, lightly scatter with brown sugar, then roast for 10 minutes.

Meanwhile, put the figs cut side down on a different tray, and season with salt, pepper, a little brown sugar and a drizzle of olive oil. Roast in the oven with the figs for another 10-12 minutes or until the figs are slightly softened and releasing their juice and the onions are crisp at the edges.

Drizzle the rest of the vinegar over the figs. Put the walnuts in a small baking tray and roast for 5 minutes. Roughly chop.

Pour the juice from the fig roasting tray into a small cup, then whisk in 2-3 tbsp of oil and a squeeze of lemon juice. Season to taste.

Arrange the leaves on a large plate, top with the red onions and figs and dot around the cheese. Scatter over the walnuts and drizzle over the dressing.

(Original recipe by Thomasina Miers in The Guardian.)

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Potato, Courgette, Chickpea and Rosemary soup

This is such a simple soup but it just tastes full of goodness. We loved it and we are loving Rachel Roddy’s cookbook – Two Kitchens – which is full of simple ideas that work perfectly.

Potato, chickpea, courgette and rosemary soup – serves 4 – Zuppa di patate, ceci, zucchine e rosmarino

  • 1 large white onion, chopped
  • 6 tbsp extra-virgin olive oil
  • 1 large sprig of rosemary
  • 1 large potato, diced
  • 2 medium courgettes, diced
  • a pinch of red chilli flakes
  • 800g tinned chickpeas, drained
  • grated pecorino, we used lots but as you please

Warm the olive oil and onion in a heavy-based pan over a medium-low heat and cook until the onion is soft. Add the rosemary and cook for another minute or two.

Add the courgettes and potatoes to the pan with the chilli flakes and stir until everything is coated in the oil.

Add the chickpeas,  1 litre of water and some seasoning.

Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for about 30 minutes, or until the potatoes are beginning to fall apart. Taste for seasoning and serve with the cheese.

(Original recipe from Two Kitchens – Family Recipes from Sicily and Rome by Rachel Roddy, HEADLINE HOME, 2017)

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