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Posts Tagged ‘Cooking’

Prawn Saganaki

Posted in Food, Greek, Shellfish, tagged , , , , on 25 March 2012| 1 Comment »

This is a Greek mezedes dish which works really well as a starter for 4 with some crusty bread. We divided this onto plates but its also nice (and more common in Greece) to plonk the dish on the table and let everyone serve themselves. Saganaki dishes take their name from a small shallow frying pan used to fry or braise small portions of food, like cheese or shellfish.

Garides saganaki (Prawn saganaki) – to serve 4

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 200g tinned chopped or fresh tomatoes, peeled and diced
  • ½ tsp sugar
  • 5 tbsp dry white wine
  • 2 tsp dried oregano
  • 16 large prawns, peeled and deveined
  • 3 tbsp finely chopped parsley or mint
  • 100g feta cheese, diced

Heat the oil in a pan. Add the onion and cook over a medium heat for 4-5 minutes, or until soft and translucent. Add the tomatoes, sugar, wine, and oregano and season with salt and pepper. Turn up the heat and cook, uncovered, over a high heat for about 10 minutes, until thickened. Meanwhile, preheat the grill.

Add the prawns to the pan and cook for another few minutes. Stir in the parsley or mint and transfer the mixture to a small flameproof dish. Sprinkle over the cheese and grill for 5 minutes or until the cheese is melted and starting to brown.

Wine Suggestion: Serve with a glass of anise-scented ouzo if you’re feeling really authentic! Or try and search out some of the excellent, new-generation of Greek wines, like a white Assyrtiko.

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Green Olive Tapenade

Posted in Food, Vegan, Vegetarian, tagged , , , , , , on 22 March 2012| 6 Comments »

This is something we’ve bought loads, either in a deli or in a restaurant. Easy, tasty and fresh; don’t know why it has taken so long for us to make our own! Provided you keep it in the fridge with a thin film of olive oil covering the top it will last for ages. A really nice topping for bruschetta or slices of crusty bread.

Green olive paste  – makes enough to fill a jam jar

  • 40 stoned green olives
  • 1 tsp capers
  • 1 tbsp ground almonds
  • 1 garlic clove
  • 4 tbsp olive oil
  • ¼ tsp ground cumin
  • ¼ tsp ground paprika

Put all the ingredients in a food processor and blend to make a purée.

Wine Suggestion: The influence here is clearly Spanish and as you’re likely to serve this before a meal we suggest the ultimate Spanish aperitif – a glass of Sherry. We would choose either a Fino or Manzanilla where the salty-savoury freshness would really compliment the tangy olive flavours and add a texture that really works. It is super important that you pick a recently bottled version (ask your wine merchant to explain the lot numbers! … or me if you are in Mitchell’s) as these sherries really lose freshness and vitality if it has been bottled too long.

(Original recipe from Real Fast Vegetarian Food by Ursula Ferrigno, Metro Publishing Ltd., 2002.)

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Almost instant tomato soup & cheesy garlic bread

Posted in Food, Vegetarian, tagged , , , , on 21 March 2012| 1 Comment »

Not quite instant but this definitely won’ t take up too much of you time. We’re going to start serving cheesy, garlic ciabatta with lots of things!

Quick tomato soup with cheesy garlic dippers – to serve 2

  • 400g tin cherry tomatoes
  • 1 tbsp caster sugar
  • 100ml vegetable stock
  • dash of Tabasco
  • dash of Worcestershire sauce
  • 2 tbsp mascarpone
  • basil leave to serve

FOR THE DIPPERS

  • 1 medium ciabatta roll, halved
  • 1 garlic clove, halved
  • 125g ball mozzarella, shredded

Put the tomatoes, sugar, stock and sauces into a medium pot and season. Bring to a simmer and cook for 5-10 minutes. Stir in the mascarpone and blend until smooth, then keep warm while you make your cheesy garlic bread.

Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and starting to brown. Sprinkle some basil over the soup and serve with the cheesy bread.

Wine Suggestion: Simple and fruity is best, but you will need to keep a little acidity in the wine to match the tomatoes. We suggest you enjoy a simple Chianti / Sangiovese-based wine. Make sure it is isn’t too complex, extracted or oaked as these layers will be lost on the simplicity of this dish. The real joy is in the simplicity!

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Catalan-style turkey

Posted in Food, Spanish, tagged , , , , , on 18 March 2012| 1 Comment »

We, like most people, usually only eat turkey at Christmas. This is silly as it’s a really tasty meat (much superior to chicken in our opinion) and is also really cheap. We picked some turkey legs up in a supermarket for just a few euros. You need to soak the fruit for 12 hours before you cook the turkey.

Catalan-style turkey – to serve 2

  • 30g raisins
  • 40g pitted prunes
  • 6 tbsp vino rancio or dry sherry
  • 1 red onion, thinly sliced
  • 2 turkey drumsticks
  • 1½ tbsp olive oil
  • 100g chopped tomatoes (we used some from a tin)
  • 240ml water
  • 2 tsp pine nuts

Put the raisins and prunes in a bowl and pour over the vino rancio or sherry. Leave to soak for 12 hours.

Thinly slice the onion and season the turkey legs with salt and pepper.

Heat a wide pan over a medium heat and add most of the oil. Brown the turkey for about 10 minutes or until its golden all over, then add the onions. Fry the onions and turkey for another 10 minutes, stirring often, until the onions caramelise and turn dark golden brown.

Drain the vino rancio or sherry from the fruit and add to the pan. When most of it has evaporated, add the chopped tomato and cook until everything is well caramelised.

Pour in the water, turn down the heat and simmer for 30 minutes.

Add the raisins and prunes. Cover the pan and leave to cook for another hour, or until the turkey is really tender and the sauce is thick and delicious.

Meanwhile, heat the rest of the oil in a frying pan and cook the pine nuts over a low heat until golden.

Lift the turkey onto a serving dish, cover with the sauce and sprinkle with the pine nuts.

Wine Suggestion: Stick to the Spanish theme here we think. You could always have another glass of Sherry or try a Spanish red. We had a fantastic wine called Bráo made by a producer called Acustic from Montsant (which is beside the better known region of Priorat), just south of Barcelona. Pick one up in Bubble Brothers while they still have some left!!

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Oven-steamed fish parcels

Posted in Asian, Fish, Food, Healthy, tagged , , , , , , on 16 March 2012| 4 Comments »

This is really healthy and low-fat which is just what we like during the week. Serve with some steamed rice.

Steamed fish & pak choi parcels – to serve 4

  • 4 plaice, haddock or other white fish fillets
  • 2 pak choi, thickly sliced
  • 4 scallions, shredded
  • 1 red chilli, thinly sliced
  • 3cm ginger, cut into matchsticks
  • 2 tbsp reduced-salt soy sauce
  • juice 1 lime
  • 1 tsp sesame oil

Heat oven to 200C/180C fan/gas 6.

Put each fish fillet in the centre of a large piece of tinfoil. Top with the pak choi, scallions, chilli and ginger. Pull up the edges of the foil to make a dish to catch the sauce.

Mix the soy sauce, lime juice and 1 tbsp water and spoon over the fish. Carefully crimp the foil to enclose the fish making sure there are no gaps for the steam to escape.

Put the parcels on a baking tray and bake for 10-15 minutes or until the fish is cooked (depends how big your fillets are). Drizzle over a few drops of sesame oil before serving but go easy or you will overpower the delicate flavours.

Wine Suggestion: light and delicate with aromatic overtones and a little residual sugar instead of bone-dry is the key; try a New Zealand or just-off-dry German Riesling and you’ll have a delightful match.

(Original recipe from BBC Good Food)

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Caramelized garlic tart

Posted in Food, Vegetarian, tagged , , , , , on 14 March 2012| 1 Comment »

Don’t be put off by the copious amounts of garlic as they are mild and sweet by the time this delicious tart by Yotam Ottolenghi is cooked. It is perfect for a dinner party as you can have it cooked in advance and just reheat to serve.

Caramelized garlic tart – to serve 6

  • 375g all-butter puff pastry
  • 3 medium heads of garlic, cloves peeled
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 220ml water
  • ¾ tbsp caster sugar
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 120g soft creamy goat’s cheese
  • 120g hard mature goat’s cheese
  • 2 eggs
  • 100ml double cream
  • 100ml crème fraîche

You will need a shallow, loose-bottomed, 28cm fluted tart tin.

Roll out the pastry into a circle that will line the bottom and sides of the tin, plus a little extra. Line the tin with the pastry, place a large circle of greaseproof paper on the bottom and fill up with baking beans. Rest in the fridge for about 20 minutes.

Preheat the oven to 180ºC/Gas Mark 4. Put the tart in the oven and bake blind for 20 minutes. Take the beans and the paper out and bake for another 5-10 minutes or until the pastry is golden. Don’t panic if it puffs up in the middle it will deflate as it cools down. Set the tart case aside and leave the oven on.

While the tart case is baking, put the garlic cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch the garlic for 3 minutes, then drain well. Dry the saucepan, put the cloves back in and add the olive oil. Fry the garlic on a high heat for a couple of minutes. Add the balsamic vinegar and water and bring to the boil, then simmer gently for 10 minutes. Add the sugar, rosemary, thyme and ¼ tsp salt. Simmer for another 10 minutes or so on a medium heat, or until the liquid has almost evaporated and the garlic is coated in a dark syrup. Set the garlic aside.

Break up the cheeses and scatter pieces into the pastry case. Spoon over the garlic and syrup. Whisk the eggs, creams, ½ tsp salt and some black pepper together in a jug. Pour this over the tart filling to fill the gaps, make sure you still have cheese and garlic poking up through.

Turn the oven down to 160ºC/Gas Mark 3 and put the tart in. Bake for 35-45 minutes or until the filling is set and the top is nicely browned. Remove from the oven and leave to cool a little before taking it out of the tin. You might need to trim the pastry edge. Serve warm with a green salad.

Wine Suggestion: This combination of dairy products and pastry demands a white with good body and moderate acidity. A Rhone white that uses one, or a combination of Roussanne, Marsanne and a little Viognier would work well, but avoid most 100% Viognier wines as the acidity won’t be great enough. We drank a Hermitage white which combined the first two of these grapes to good effect and provided an excellent complimentary texture.

(Original recipe from Yotam Ottolenghi’s Plenty, Ebury Press, 2010.)

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Daube de Boeuf Provençale

Posted in Beef, Food, tagged , , , , , on 12 March 2012| 1 Comment »

This is really rich winter stew which is great for a dinner party as you can make it in advance and just re-heat it and cook some veg to serve. You will need to start marinading the beef the night before. The anchovies act like a seasoning and really enhance the flavours of the dish, rather than adding any fishy flavours, so don’t leave them out.

Beef Provençale – to serve 8

  • 1.3kg lean stewing beef (like topside or chuck)

FOR THE MARINADE:

  • 2 tbsp olive oil
  • 300ml dry white or red wine
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp thyme or sage
  • 1 bay leaf
  • 2 garlic cloves, peeled and crushed
  • 110g carrots, thinly sliced
  • 110g onions, thinly sliced
  • 450g streaky bacon cut into 1cm lardons
  • 1 x 400g tin chopped tomatoes
  • 150ml beef stock
  • 175g sliced mushrooms
  • 10 anchovy fillets
  • 2 tbsp capers
  • 3 tbsp white or red wine vinegar
  • 2 tbsp chopped flat-leaf parsley
  • 2 cloves garlic, crushed

Cut the beef into large very large chunks, about 8cm. Mix the marinade ingredients in a large casserole. Add the meat, cover and marinade overnight in the fridge or somewhere cool. Remove the meat to a plate and strain the marinade, reserving both the liquid and the vegetables.

Heat the oil in a frying pan, cook the bacon lardons until crisp, add to the casserole. Dry the meat with kitchen paper and seal in the hot pan, then add to the bacon along with the marinated vegetables and tinned tomatoes.

De-glaze the frying pan with the marinade and beef stock, then add to the casserole. Bring to the boil and simmer very gently either for about 1½ – 2 hours. Alternatively you can cook bring to a simmer and then transfer to a preheated oven 170ºC/gas 3.

Meanwhile sauté the sliced mushrooms on a hot pan and set aside.

When the meat is really soft and tender, liquidise the anchovies with the capers, parsley, wine vinegar and garlic. Add to the casserole along with the mushrooms. Simmer gently for another 8-10 minutes. Taste and season if necessary (you probably won’t need salt).

Serve with mash and green veg.

Wine Suggestion: We shared a bottle of “le Carignator” by Jean-Marie Rimbert from the St Chinian area of southern France with some friends and it was perfect; juicy fruit with depth, personality, subtle Garrigue spices and real interest. We think it is worth seeking out if you can as it is rare to get 100% Carignan in a wine,  which is a shame as this wine proves. Jules found it in Bubble Brothers in Cork and gave it to Jono for Valentines.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

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Pea & leftover herb risotto

Posted in Food, Vegetarian, tagged , , , , on 9 March 2012| 2 Comments »

This is a great little risotto to help use up those half-used bags of fresh herbs. Tarragon, parsley and basil will all work well and you will probably have the rest of the ingredients in the cupboard already.

Pea & leftover herb risotto – to serve 2

  • 25g butter
  • 1 onions, finely chopped
  • 1 small garlic clove, crushed
  • 140g risotto rice
  • 600ml hot vegetable stock
  • 85g frozen peas
  • 2 tbsp chopped tarragon, basil or parsley
  • 1 tbsp grated Parmesan

Melt the butter in a saucepan, then add the onion and garlic. Cook for about 5 minutes or until softened, then stir in the rice.

Pour in a ladleful of stock and simmer until the liquid has been absorbed, stirring now and then. Keep adding the stock like this until it is all used and the rice is soft. Stir in the peas and tarragon and heat through for a couple of minutes. Check seasoning, then stir in the Parmesan and serve with some more Parmesan if you like.

Wine Suggestion: Sauvignon Blanc has characteristic herbal and green vegetal flavours which will complement the peas and herbs in this dish. We prefer the more subtle French versions, try one from the Loire Valley and don’t forget white Bordeaux.

 (Original recipe from BBC Good Food)

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Tuna tataki noodles

Posted in Asian, Fish, Food, tagged , , , , on 8 March 2012| 3 Comments »

Tataki is a Japanese way of preparing fish which involves searing it quickly, slicing thinly and serving with ginger that has been pounded into a paste.  This takes just 15 minutes to make and is fresh, tasty and healthy.

Tuna tataki noodles – to serve 2

  • 2 tuna steaks
  • 1 tsp black peppercorns, coarsely ground or cracked
  • 150g soba noodles, cooked according to the pack
  • 2 scallions, shredded
  • 1 tbsp groundnut oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 garlic clove, grated
  • ginger grated to make 1 tbsp

Rub the tuna with the black pepper and sear in a hot non-stick pan for 1 minute on either side. Rest for a couple of minutes before slicing into strips.

Divide the noodles between 2 bowls and add half the tuna strips to each. Top with the scallions.

Mix the rest of the ingredients together to form a paste and drizzle this over the tuna and noodles.

Wine Suggestion: Tuna is meaty fish but this dish is definitely not heavy so a light red wine, such as a Beaujolais would work well. Stick it into the fridge for a short time so it is slightly chilled and it will give the whole meal a zing.

(Original recipe from BBC Good Food.)

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Quick Pan-fried Pork with Mushrooms

Posted in Food, Pork, tagged , , , on 7 March 2012| 1 Comment »

This is really easy for  mid-week and you won’t have to look to hard for the ingredients. Great served with some mash!

Pan-fried pork with mushrooms – to serve 4 

  • 500g pork tenderloin fillet
  • 1 tbsp plain flour
  • 2 tsp dried rosemary
  • 3 tbsp olive oil
  • 250g chestnut mushrooms, sliced
  • 1 fat garlic clove, finely chopped
  • 300ml vegetable stock

Cut the pork diagonally into slices. Put the flour, rosemary and some seasoning in a plastic bag and add the pork, then toss until the meat is well coated.

Heat 2 tbsp of oil in a large frying pan. Fry the pork for 3-4 minutes until browned on both sides, turning once. Remove the pork from the pan and set aside – it won’t be cooked at this stage.

Heat the rest of the oil in the pan, throw in the mushrooms and fry for a couple of minutes or until starting to soften. Add the garlic and return the pork to the pan along with any flour still in the bag. Stir in the stock and bring to the boil. Simmer for about 5 minutes or until the pork is cooked.

Wine Suggestion: You could go for a white or red here. If you choose white go for something with a bit of texture, like a white Côtes du Rhône made from Grenache Blanc, Marsanne and Rousanne (avoid any made from Viognier as they won’t have enough acidity for the dish). If you fancy a red go for a Syrah which should have a bit of spice but won’t overwhelm the pork.

(Original recipe from BBC Good Food.)

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Twice baked potatoes

Posted in Food, Vegetarian, tagged , , , , on 4 March 2012| 4 Comments »

This is a delicious veggie dinner and no hassle at all to put together. We might twice bake a lot more of our baked potatoes from now on!

Twice baked potatoes – to serve 4

  • 4 large baking potatoes
  • 40g butter
  • 180ml soured cream or crème fraîche
  • 120g mature Cheddar, grated
  • 2-3 scallions, trimmed and thinly sliced

Heat the oven to 200ºC/Gas Mark 6. Put the potatoes on a baking tray and cook for about an hour or until they are tender. Take them out of the oven but leave the oven on.

When the potatoes are cool enough handle, slice them in half lengthways and scoop the insides out into a bowl, leave a shell about ½ a cm thick. Put the shells back in the oven to crisp up while you make the filling (but don’t leave them any longer than 10 minutes).

Mash the potato with the butter, then stir in the cream or crème fraîche, Cheddar and scallions. Season generously with salt and pepper (we like freshly ground white pepper for potatoes). Spoon the potato back into the shells and return to the oven for 10-15 minutes or until heated through and golden. Cool for a minute before you serve them. Some greens on the side go well.

Wine Suggestion: Our initial thought was a Chardonnay to complement the creamy textures and rich flavour of this dish. As there was no Chardonnay in the fridge we went for an Australian Riesling (Mount Horricks Watervale Riesling 09) and this also did the trick. We’d stick to a white for this one.

(Original recipe from River Cottage Veg Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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Neeps n Shanks

Posted in Food, Lamb, tagged , , , , on 1 March 2012| 5 Comments »

Real comfort food with rich and deep flavours. We took the meat of the shanks when they were cooked cause our bowls weren’t big enough!

A dish of lamb shanks with preserved lemon and swede – to serve 4

  • 2 large onions, sliced into thick segments
  • 3 tbsp olive oil
  • 4 lamb shanks
  • 2 tbsp plain flour
  • 3 cloves garlic, thinly sliced
  • 750ml light stock or water
  • 200ml white vermouth or white wine
  • a large turnip (or a swede if that’s what you call them), cut into chunks
  • juice of half a lemon
  • 2 preserved lemons
  • 4 bushy sprigs of parsley

Preheat the oven to 160°C/Gas 3.

Warm the oil in a deep casserole and season the lamb. Lighlty brown the lamb all over in the oil, then lift it out.

Add the onions to the pan. Let them soften and colour a little , then stir in the flour.

Add the garlic, stock and wine and bring to the boil. As soon as it boils, add the turnip and the lemon juice along with the spent lemon shell, plus some seasoning.

Put the lamb shanks back in, cover with greaseproof paper and a lid and put in the oven for 2 hours, turning the shanks now and then.

After an 1½ hours cut the preserved lemons in half and scrape out the pith. Chop the skin fairly finely. Add to the casserole and continue to cook for the remaining 30 minutes or until the turnip is tender and you can easily pull the lamb from the bones.

Roughly chop the parsley leaves and add to the casserole. Let it settle for a minute or two before serving.

Wine Suggestion: We would usually pair lamb with red wine but it’s important to think about the sauce when you are matching wine with food. This dish has quite an intense lemon flavour and the sauce is rich which calls more for a full-bodied white such as an oaked Sémillon.

(Original recipe from Nigel Slater’s Tender Volume 1, Fourth Estate, 2009.)

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Parsley soup with caper and tomato salsa

Posted in Food, Vegetarian, tagged , , , , on 29 February 2012| 2 Comments »

We often forget how delicious curly parsley is and tend to go for the trendier flat stuff. The curly version has a stronger flavour and is certainly the star of the show here. This makes a nice mid-week dinner and leftovers are good for lunch.

Parsley soup with caper and tomato salsa – to serve 4

First make some croutons by drizzling slices of French bread with olive oil and baking at 200°C, fan 180ºC, gas 6 for about 4 minutes, turning once, until golden.

  • a knob of butter
  • 2 shallots, chopped
  • 300g potato, peeled and chopped
  • 750ml vegetable or chicken stock
  • 200ml milk
  • a grating of fresh nutmeg
  • 1 tbsp Dijon mustard
  • 160g curly parsley, tough stalks removed, the rest chopped

To garnish

  • croutons (as above)
  • a few Sunblush tomatoes for each bowl, chopped
  • 1 tbsp small capers

Heat the butter in a large pan, add the potatoes and shallots and cook over a medium heat for 10 minutes. Add the stock, bring to the boil and cook for about 15 minutes or until the potato is tender.

Add the milk, a generous grating of nutmeg, the mustard and parsley, and bring to a simmer. Immediately take the pan off the heat and leave to cool a bit. Blend until smooth.

Season and reheat when you are ready to serve. Pour into bowls and top with the croutons, Sunblush tomatoes and capers.

Wine Suggestion: This is not a fussy dish so enjoy a glass of whatever you have open.

(Original recipe from Sainsbury’s Magazine, March 2011.)

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Peposo and Parmesan Polenta

Posted in Beef, Food, Italian, tagged , , , , , , on 26 February 2012| 1 Comment »

We’ve made Jamie Oliver’s take on this classic but this version is much superior. Peposo is a Tuscan beef and peppercorn stew. We also cooked polenta to serve this time which is a superb accompaniment and takes about the same time to cook as the stew. Don’t be put off by the massive quantities of peppercorns, they soften and give a warming rather than fiery spice kick.

Peposo – to serve 4 

  • 80ml extra virgin olive oil
  • 1 kg braising beef, shin, flank or cheek, cut into 4 cm chunks
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 25g whole black peppercorns
  • 15g coarsely ground black pepper
  • 1 bay leaf
  • 250ml red wine
  • 1kg tinned tomatoes
Heat the oil in a heavy casserole. Season the beef well with salt, and brown well over a medium heat for about 15 minutes. Only turn it when the bits touching the pan have gone really brown.

Add the onion and garlic and garlic and cook for another 10 minutes or until they are well softened.

Add the whole and ground black pepper and the bay leaf and fry for another minute before adding the wine and tomatoes. Taste for seasoning and bring to a simmer, then reduce the heat to very low and cook, covered, for 1½ hours or until the meat is really tender – check again for salt when it’s ready.

Serve right away with the polenta below or with some bread and cannellini beans or roast potatoes.  Or you can refrigerate and reheat when you need it. Leftovers make a good sauce for pasta.

Wet Polenta with Parmesan – to serve 4

This takes ages to make so if you get it on just after your Peposo it should be ready at about the same time. This recipe uses coarse yellow polenta, don’t be tempted by the easy-cook stuff as it is not the same.

  • 1 litre water
  • 1 tsp fine sea salt
  • 200g coarse yellow polenta
  • 100g Parmesan, freshly grated
  • 50g butter

Bring the water to the boil with the salt. Add the polenta in a steady stream, stirring like mad with a wooden spoon or whisk to avoid lumps. Simmer for 90 minutes, stirring often with a wooden spoon, until thick and luscious. You should almost be able to stand the spoon in it, but add water if you actually can at any stage during the cooking. When you like the texture, stir in the cheese and butter.

Leftovers can be reheated by stirring over a low heat with a little water.

Wine Suggestion: Regional foods are generally complemented by the wines of the same region so go for a really good Chianti that will be able to stand up to this rich stew. We had a Felsina Chianti Classico which was delicious.

(Both recipes came from the Bocca Cookbook by Jacob Kenedy, Bloomsbury, 2011.)

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Black bean chilli

Posted in Food, Healthy, Vegan, Vegetarian, tagged , , , , , , on 23 February 2012| 2 Comments »

Tasty veggie chilli which is also healthy and low-fat. Really nice flavours.

Black bean chilli – serves 4-6

  • 2tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 2 large onions, chopped
  • 3 tbsp sweet pimenton (Spanish paprika) or mild chilli powder
  • 3 tbsp ground cumin
  • 3 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans black beans, rinsed and drained
  • serve with: crumbled feta, chopped scallions, avocado chunks or soured cream

Heat the oil in a large pot and fry the onions and garlic for about 5 minutes or until almost soft. Add the pimenton and cumin and continue cooking for another few minutes before adding the vinegar, sugar, tomatoes and some seasoning. Cook for 10 minutes. Add the beans and cook for another 10 minutes. Serve with rice and your choice of extras.

Wine Suggestion: As this is so healthy you might decide to have a glass of water. If you decide to treat yourself you could try a Zinfandel or a Grenache which which will complement the spicy flavours without being too tannic or heavy.

(Original recipe from BBC Good Food)

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Lemon Sole Gratin

Posted in Fish, Food, tagged , , , on 21 February 2012| 3 Comments »

The great debate continues whether it is acceptable to have fish with cheese – Italians seem particularly anti this combination. We wouldn’t sprinkle Parmesan over spaghetti with clams or prawns but have no qualms in recommending this cheesy fish bake. You can put this together in minutes and it will keep in the fridge until you’re ready to cook it. We served it with some sprouting broccoli and steamed baby potatoes and none of our guests took offence at the fish and cheese combo.

Gratin of fish with cheese, tomatoes and herbs – to serve 6

  • 75g Guryère cheese, grated
  • 75g Emmental, grated (or you can use all Gruyère if you like)
  • 3 generous tsp Dijon mustard
  • 4-5 tbsp single cream
  • 18 cherry tomatoes
  • 1½ tbsp torn basil
  • 750g filleted and skinned flat-fish, like plaice or lemon sole
Preheat the oven to 180ºC, Gas mark 4. Mix the grated cheese with the mustard and cream and season with black pepper. Cut the cherry tomatoes in half, season with salt and sprinkle with basil.

Spread half the cheese mixture in a gratin dish. Lay half the fish on top, then add all of the tomatoes and herbs. Add the second layer of fish, followed by the rest of the cheese. Keep in the fridge until you’re ready to cook.

Cook for 20-30 minutes until golden and bubbling (as below).

Wine suggestion: Matching a wine for cheese and fish together is a little difficult which may be a reason why Italian’s are generally not in favour of this combination; but we suggest looking for a wine that has no oak, and yet good fruit and minerality. We tried a Pouilly Fumé from fruitier, fuller-flavoured producer (Henri Beourgeois) which was a good match.

(Original recipe from Rachel’s Favourite Food at Home by Rachel Allen, Collins, 2006.)

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Linguine with Smoked Salmon & Tomato Sauce

Posted in Food, Italian, tagged , , , , on 19 February 2012| Leave a Comment »

We love it when you come across great recipes by pure chance. We only made this as we had some smoked salmon leftover in the fridge and weren’t able to find filo pastry for the recipe we had originally planned. It was also late and we were grumpy and hungry. This definitely is a mood enhancer!

Linguine al Salmone e Salsa di Pomodoro – to serve 4

  • 40g butter
  • 1/2 onion, chopped
  • 120 ml brandy
  • 500g fresh tomatoes, peeled and diced, or tinned chopped tomatoes (if it’s February!)
  • 120g smoked salmon, cut into strips
  • 100ml double cream
  • 350g linguine

Melt the butter in a saucepan. Add the onion and cook over a low heat for about 5 minutes. Pour in the brandy and cook until the alcohol has evaporated. Add the tomatoes and simmer for about 10 minutes until thickened. Add the salmon, season with pepper, stir in the cream and heat gently. Meanwhile, cook the linguine. Drain, tip into the pan with the sauce and toss.

Wine Suggestion: You don’t want to overwhelm the flavours and yet still need something to stand up to the cream and rich, smokey Salmon. We would choose a good Albariño from Rias Baixas in Spain, or a dry, Provençal Rosé.

(Original recipe from Silver Spoon, Phaidon, 2009.)

 

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Veggie heaven

Posted in Vegetarian, tagged , , , on 18 February 2012| Leave a Comment »

This Dennis Cotter mash is so delicious! It goes really well with the mushrooms and onions here and it was so good we made it two nights in a row, the second night with sausages (sorry Dennis).

Roast parsnip mash with sage-grilled portobello & caramelised red onion – to serve 4

  • 400g parsnip, peeled, cored and diced
  • vegetable oil, for tossing
  • 800g floury potatoes, peeled and chopped into large chunks
  • 150ml milk
  • 100g butter
  • 1 tbsp chopped fresh chives
  • salt and pepper

FOR THE CARAMELISED RED ONION

  • 1 tbsp olive oil
  • 2 red onions, halved and thinly sliced
  • 1 tbsp balsamic vinegar
  • 1 tsp soft brown sugar

FOR THE SAGE-GRILLED MUSHROOMS

  • 30g butter
  • 10 fresh sage leaves, thinly sliced
  • 4 large portobello mushrooms

Preheat the oven to 200°C/400ºF/gas mark 6.

Toss the parsnips in a little olive oil in an oven dish, cover loosely with baking parchment and roast for 15 minutes, or until soft. Blend to a purée in a food processor.

Steam the potatoes until soft and drain them. Put the milk and butter in the pan, warm gently until the butter melts, then add the potatoes and mash them. Stir in the parsnips and chives and season with salt and pepper (we like white pepper for potatoes).

Meanwhile, heat the olive oil a small pan and fry the onions over a medium heat for 5 minutes, stirring. Add the vinegar and sugar, cover loosely with baking parchment and lower the heat. Simmer for 10-15 minutes, or until soft and caramelised.

Meanwhile, soften the butter for the mushrooms and stir in the sage. Spread the butter on the mushrooms, season and place them on an oven tray. Roast in the oven for 8-10 minutes or until tender. Pour any mushroom juices into the onion pan.

Spoon some mash on each plate. Serve the mushrooms on the side and scatter the onions over the top. Pour on any pan juices.

Wine Suggestion: We tried a Portuguese red from the Douro which went really well but any earthy red would be nice.

(Original recipe from Denis Cotter: for the love of food, Collins, 2011.)

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An old one but a good one

Posted in Chicken, Food, tagged , , , , on 16 February 2012| 1 Comment »

Remember chicken chasseur? It used to be very posh when I was a child (and Jono was a teenager – hehe!) Still tastes just as good if a bit retro at this stage. Serve this with some mash and greens.

Braised chicken chasseur – to serve 4

  • 4 chicken legs
  • 2 tbsp olive oil
  • 2 onions, thickly sliced
  • 250g whole button or chestnut mushrooms
  • 1 rounded tbsp tomato purée
  • 300ml white wine
  • 400ml chicken or beef stock
  • 3-4 tomatoes, quartered and deseeded
  • sprinkling tarragon and chopped parsley

Season the chicken. Heat the olive oil in a lidded sauté pan or shallow casserole. Fry the chicken over a medium-high heat until golden all over. Remove from the pan. Drain off any excess fat, leaving about 2 tbsps for cooking the onions. Add the onions and mushrooms, stirring for 6-8 minutes or until starting to colour. Stir in the tomato purée and white wine, then pour in the stock.

Return the chicken to the pan and bring to a simmer. Put a lid on the pan and cook for about 1 hr, or until the meat is really tender.

Skim any excess fat from the surface and add the tomatoes. Simmer without the lid for another few minutes to soften them, scatter over the herbs.

Wine Suggestion: You will have the rest of the bottle of white you used in the sauce so we recommend you drink that with the dish. Use whatever you have in the fridge or if you’re buying one specially try a Côtes de Gascogne which should be good value and you won’t mind putting the half of it in your dinner!

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Maple-glazed tofu with rice noodles & kai-lan in a miso broth

Posted in Asian, Beer, Food, Vegan, Vegetarian, tagged , , , , , , , , on 15 February 2012| 6 Comments »

Another fantastic recipe from the master of vegetarian cooking, Denis Cotter, of Café Paradiso in Cork. I (Jules) went there last week and got all inspired by tofu, having never been particular excited by it before. To avoid any confusion, tofu is bean curd and not “a meat substitute that tastes and looks just like meat” as the bewildered person at the table beside  me thought! There is quite a lot to do at the end of the recipe but it’s well worth the effort.

Maple-glazed tofu with rice noodles & kai-lan in a miso broth – to serve 4

  • 200g flat rice noodles
  • 1 tbsp vegetable oil
  • 300g kai-lan (Chinese kale) or sprouting broccoli
  • 3 scallions, thinly sliced at an angle
FOR THE BROTH
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 60g fresh ginger, thinly sliced
  • 1 whole fresh red chilli
  • 4 garlic cloves, peeled
  • 1 bunch of fresh coriander, including stalks
  • 2 tbsp soy sauce
  • 3 tbsp red miso
FOR THE MAPLE-GLAZED TOFU
  • 3 tbsp maple syrup
  • 4 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp chillis sauce
  • 250g firm tofu
  • vegetable oil, for brushing
First make the broth: in a large saucepan, bring 1 litre of water to the boil. Add the onion, carrot, celery, ginger, chilli, garlic and coriander. Simmer gently, uncovered, for 30 minutes. Leave to stand for a further 30 minutes.

While the broth is standing, prepare the tofu; mix together the maple syrup, soy sauce, vinegar and chilli sauce.

Slice the tofu into 16 slices about 1cm thick. Place in the liquid and leave to marinade for 20 minutes.

Heat a heavy frying pan over medium heat brush the pan with vegetable oil. Add the tofu and fry for 2-3 minutes per side, until lightly coloured. Pour in most of the marinade and continue to fry, swirling to make sure the tofu is coated, the marinade will stick to the tofu as a glaze. Add more marinade if necessary.

At the same time, bring a saucepan of water to the boil and cook the noodles according to the pack. Drain in a colander.

Finish the broth: strain out the vegetables and return the broth to the pan. Add the soy sauce.

Put the miso in a bowl and stir in a few tablespoons of the broth to get a smooth pouring consistency. Bring the broth back to the boil, whisk in the miso and hold at a low simmer.

Heat 1 tbsp of vegetable oil in a wide pan over high heat. Add the kai-lan and sauté for 4-5 minutes, adding an occasional splash of broth.

To serve, put some noodles in warm bowls. Place the kai-lan on top of the noodles. Ladle over some broth, top with slices of tofu and sprinkle with scallions.

Wine Suggestion: This is a dish which has a lot of competing flavours and components so a wine match isn’t easy. A yeasty beer or ale would work a treat like a Hobgoblin or a Leffe Brun to compliment the yeasty flavours provided by the miso.

(Original recipe from Denis Cotter for the love of food, Collins, 2011.)

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