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Posts Tagged ‘Coriander’

Steamed Sea Bass with Garlic, Ginger and Spring Onions

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , , on 4 November 2025| Leave a Comment »

We are beyond excited by our subscription seafood box from Urban Monger. This is what we did with two whole sea bass that arrived on our doorstep amongst various other delicious things. Serve with steamed rice and tenderstem broccoli.

Wine Suggestion: We love classic wines that are slightly atypical, but showing a new direction in wine. Tonight we wanted a crisp, fresh and dry white so opened a Sybille Kuntz Kabinett Riesling from the Mosel in Germany. A wine like this from the Mosel would have typically had residual sugar but Sybille makes all her wines completely dry, it’s a roaring success and such a thrill to drink with this delicate, and flavoursome dish. A celebration of flavour all round.

Steamed Sea Bass with Garlic, Ginger and Scallions – serves 2-3

  • 2 x 350g whole sea bass, scaled, cleaned and gutted
  • 15g root ginger, cut into fine matchsticks
  • 4-5 scallions, trimmed and thinly sliced
  • 1 red chilli, finely sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp sesame oil
  • 4 cloves of garlic, finely sliced
  • a handful of coriander, roughly chopped

Put the fish in a fish kettle and sprinkle over the ginger (if you don’t have a fish kettle you could use a steamer or a rack in a roasting tin). Add 2cm of water. Use a couple of balls of tin foil to lift the rack up above the water level. Cover with the lid (or foil) and steam for about 10 minute or until cooked through. It’s easiest to use a thermometer and the fish should be 60C.

Lift the fish onto a warm serving dish and scatter over the scallions and chilli, then cover to keep warm.

Spoon about 5 tbsp of the cooking juices into a small pan, add the soy sauce and bring to the boil. Pour this over the fish. Heat the sesame oil in the same pan, then add the garlic and fry for a few seconds, then pour over the fish. Sprinkle with the coriander and serve.

(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)

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Middle Eastern Pasta Bake

Posted in Beef, Food, Lamb, Pasta, tagged , , , , , , , , , , , , on 19 August 2025| 1 Comment »

We’re loving Lugma by Noor Murad and this pasta bake is a definate crowd pleaser.

Wine Suggestion: It was a toss up between a rich white and a warm, ripe red like the Condado de Haza Crianza from Ribera de Duero which we ended up pairing with this dish. Rich and deep from the sunshine in Spain, but with an elegance and freshness plus warm spices that make this a great combo.

Middle Eastern Pasta Bake – serves 4 to 6

FOR THE RAGU:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 green pepper, finely chopped
  • 4 garlic cloves, finely chopped
  • 300g beef mince
  • 300g lamb mince
  • 2 cinnamon sticks
  • 3 fresh bay leaves
  • 1 black dried lime, pierced a couple of times with a sharp knife
  • 2 red chillies, pierced a couple of times with a sharp knife
  • seeds from 15 cardamom pods, finely crushed with a pestle and mortar
  • 1 tbsp cumin seeds, finely crushed with a pestle and mortar
  • 2 tsp coriander seeds, finely crushed with a pestle and mortar
  • 1 tsp Aleppo chilli flakes
  • 1½ tsp dried oregano
  • 1½ tbsp tomato purée
  • 1 chicken stock cube
  • 400g tin plum tomatoes, puréed
  • 150ml full-fat milk
  • 20g coriander, roughly chopped

FOR THE PASTA BAKE:

  • 300g rigatoni pasta
  • 125g feta, rouglhy crumbled
  • 125g buffalo mozzarella, roughly torn
  • 25g pine nuts, well toasted
  • 10g coriander, leaves and soft stems roughly chopped

Make the sauce first by heating the olive oil in a large, deep sauté pan over a medium-high heat. Add the onion, carrot and pepper and cook for about 5 minutes. Add the garlic and cook for 2 more minutes. Stir in the beef and lamb mince and cook for 10 minutes, breaking the mince up with a wooden spoon so it is finely crumbled. Allow the liquid to cook off and the mince will start to brown. Stir in the cinnamon sticks, bay leaves, dried lime, chillies, spices, oregano, tomato purée, stock cube, 1 tsp of salt and plenty of black pepper. Fry for a couple of minutes until fragrant, then pour in the puréed tomatoes and 300ml of water. Bring to a simmer then reduce the heat to the lowest setting and cover with a lid. Leave to cook for 2 hours, stirring every 25 minutes. You should end up with a thick and rich sauce.

Pour in the milk, cover and cook for another 25 minutes. Set aside to cool a bit, then pick out and discard the cinnamon sticks and bay leaves. Remove the dried lime, squeezing any juice into the sauce. Add the chopped coriander. You can now use the sauce or stick it in the fridge or freezer until ready to use.

Heat the oven to 200C fan.

Bring a large pan of water to the boil and add 2 tsp of salt. Cook the pasta in the water until al dente. Remove 130ml of the pasta water before draining in a colander.

You will need a baking dish about 23 x 33cm. Add the drained pasta, the ragu and the reserved pasta cooking water and mix to combine. Pick out the whole chillies and lay over the top, then sprinkle over the feta and mozzarella. Bake for 30 minutes or until browned and crispy.

Sprinkle over the pine nuts and fresh coriander, then serve.

(Original recipe from Lugma by Noor Murad, Quadrille, 2025.)

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Brazilian Seafood Moqueca

Posted in Fish, Food, Gluten-free, Shellfish, tagged , , , , , , , , , , , , , on 11 August 2025| Leave a Comment »

We don’t cook many Brazilian dishes but perhaps we should make more as this one was delicious! Serve with rice or crusty bread.

Wine Suggestion: we had to guess a bit with what to open with this, so chose a warmer climate white with some white flower amd stonefruit characters; dry but with softer fruitiness. So tonight the charming Dominio de Tares Godello La Sonrisa and it was a very pleasant match indeed.

Brazilian seafood moqueca – serves 4 to 6

  • 650g firm white fish fillets (we used hake)
  • 400g whole shell-on prawns (about 12)
  • 3 limes, zested to make 1 tsp, juiced to make 6 tbsp, plus a little extra lime zest to serve
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 2 medium onions, diced
  • 4 fat garlic cloves, crushed
  • 1 large red pepper, cut into strips
  • 1 large yellow pepper, cut into strips
  • 2 tsp coriander seeds, crushed
  • 1 tsp ground turmeric
  • 4 tbsp tomato purée
  • 400ml coconut milk
  • coriander, chopped, to garnish
  • red chilli, sliced, to garnish
  • white rice or crusty bread, to serve

Cut the fish fillets into chunky pieces and de-vein the prawns but leave the shells on (either use a very sharp knife or pointy scissors).

Mix the lime zest, 4 tbsp of the lime juice, 1 tsp of the paprika, 1 tsp of the cumin and 1 tsp of fine salt in a large bowl. Add the fish and prawns and toss gently to coat, then cover and leave aside for 15 minutes.

Heat the oil in a large deep pan and cook the onions for 5 minutes. Add the garlic, peppers and crushed coriander seeds and cook for another 5 minutes.

Add the turmeric, 1 tsp of paprika, 1 tsp of cumin, the tomato purée and a splash of water, then mix well to coat the onions. Add the coconut milk with 200ml of water, then simmer over a medium heat for 8 to 10 minutes. Add 1 tsp of fine salt.

Gently add the fish and prawns to the sauce along with any marinade. The seafood needs to be completely covered so add a little more water if needed. Cover with a lid and simmer for 8-10 minutes or until the seafood is cooked through.

Check the seasoning and add more salt if needed. Stir throught the rest of the lime juice and serve garnished with coriander and chilli.

(Original recipe by Gurdeep Loyal in Olive Magazine, May 2025.)

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Lamb & Chickpea Curry

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , on 4 August 2025| Leave a Comment »

We love a lamb curry and this one uses lamb neck fillet which is a cut that doesn’t take too long to cook and is meltingly tender. Serve with steamed basmati rice.

Wine Suggestion: A juicy red with velvety tannins like Kilikanoon’s Covenant Shiraz which balances ripe plummy fruits with real elegance and finesse.

Lamb and Chickpea Curry – serves 4

  • 1kg lamb neck fillet, cut into large chunks
  • 3 tbsp veg oil
  • 2 large onions, finely diced
  • 4 garlic cloves, finely grated
  • 7.5cm piece of ginger, finely grated
  • 1 cinnamon stick
  • 5 cardamom pods
  • 5 cloves
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • 2 tbsp garam masala
  • 1 tsp Kashmiri chilli powder
  • 2 tsp salt
  • 2 tbsp tomato purée
  • 400g tin chickpeas, drained
  • coriander leaves, to serve

Heat the oil in a a large casserole over a medium-high heat. Add the onions and cook for at least 10 minutes or until softened and turning deep golden brown.

Turn the heat down a bit and add the garlic and ginger. Stir for 2 minutes, then add the whole and ground spices and the salt. Cook for another 2 minutes before stirring in the the tomato purée and cooking for 2 minutes more.

Add the lamb with 250ml water and bring to a simmer. Reduce the heat and cover with a lid. Cook gently for 15 minutes, then remove the lid and stir. Cook, uncovered, for 30 minutes more, stirring every 10 minutes.

Add the chickpeas and cook for another 15 minutes or until the lamb is very tender. Season to taste.

Serve with steamed rice and the coriander sprinkled over.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury Publishing, 2024.)

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BBQ Cauliflower with Satay Sauce

Posted in Barbecue, Food, Vegetarian, tagged , , , , , , , , , , on 21 July 2025| Leave a Comment »

We tend to cook outside when the weather allows but don’t always feel like meat. There are lots of good veggie recipes for the barbecue about now and we particuarly like this one. You won’t miss the burnt sausages.

Wine Suggestion: It was a warm, summer evening so wanted to choose a chilled wine to accompany our dinner. Fortunately this goes great with rosé so we chose the Flying Solo from Domaine Gayda which is just as good as many wines from Provence; dry, textural, easy-drinking but with good weight, plus summery red fruit flavours.

BBQ Cauliflower with Satay Sauce – serves 4 to 6

  • 1 medium cauliflower, broken into florets

FOR THE MARINADE:

  • 1 tbsp coriander seeds
  • 1 tsp chilli flakes
  • 1 tsp ground turmeric
  • 1 banana shallot, finely chopped
  • ⅓ of a 400ml tin coconut milk (use the rest for the sauce)
  • 2 tbsp soy sauce
  • 2 tsp soft brown sugar
  • 2 cloves of garlic, finely chopped

FOR THE SATAY SAUCE:

  • 1 tbsp vegetable oil
  • 2 banana shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2.5cm ginger, grated
  • 1 lemongrass stalk, finely chopped
  • ⅔ of a 400ml tin coconut milk
  • 125g salted peanuts, roughly crushed
  • 2 tbsp soy sauce

TO SERVE:

  • steamed rice
  • coriander, roughly chopped
  • scallions, roughly chopped
  • red chillies, roughly chopped

Make the marinade first. Put the coriander seeds in a small frying pan and toast over a medium heat for a couple of minutes. Roughly grind in a pestle and mortar, then transfer to a bowl. Add the chilli flakes, turmeric, shallot, coconut milk, soy sauce, brown sugar and garlic. Season with salt and pepper and stir well.

Bring a large pan of water to the pan and add some salt. Blanch the caulilfower for 5 minutes until starting to soften, then drain well and add to the marinade. Stir gently to coat, then set aside for 2 hours.

Next, make the satay sauce. Heat the oil in a small pan over a low heat. Add the shallots and cook gently for 15 minutes, until golden. Add the garlic, ginger and lemongrass and fry for another 5 minutes. Add the rest of the coconut milk, the peanuts and the soy sauce. Simmer for 5 minutes or until thickened, then keep warm while you cook the caulilfower.

When you are ready to cook you need to get your barbecue ready for direct grilling.

Thread the cauliflower onto skewers, reserving any leftover marinade. Put the skewers onto the hot barbecue, cover with the lid and cook for 2-3 minutes, then baste with the leftover marinade and turn them over. Keep cooking and basting for about 10 minutes or until the cauliflower is tender.

Serve the cauliflower over rice and scatter over the coriander, scallions and chillies. Serve the satay sauce on the side.

(Original recipe from Foolproof BBQ by Genevieve Taylor, Quadrille, 2021.)

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Summer Rolls

Posted in Food, Gluten-free, Shellfish, tagged , , , , , , , , , , , on 23 June 2025| Leave a Comment »

Summer rolls – so simple but they look so impressive. Serve for lunch.

Summer rolls – makes 8

  • 35g rice vermicelli noodles
  • 16 chives
  • 8 sprigs of coriander
  • 1 carrot, cut into matchsticks
  • ¼ cucumber, deseeded and cut into matchsticks
  • 50g bean sprouts
  • ½ little gem lettuce, finely shredded
  • 125g cooked, peeled prawns, halved lengthways
  • 1-2 tbsp roasted peanuts, roughly chopped
  • 16 mint leaves
  • 8 rice paper wrappers

FOR THE CHILLI DIPPING SAUCE:

  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp freshly grated root ginger
  • 1 red bird’s eye chilli, thinly sliced
  • 1 clove of garlic, grated

Cook the noodles by bringing a pan of water to the boil. Drop in the noodles and take the pan off the heat. Leave the noodles to soak for 2 minutes, then drain and rinse under cold water. Drain well and set aside.

Mix all the chilli dipping sauce ingredients together with 2 tbsp of cold water and set aside.

Make sure you have all the filling ingredients prepped and to hand.

Dip a rice paper wrapper in a bowl of cold water and leave to soak for up to a minute, then transfer to a damp tea towel.

Add the filling ingredients as follows (making sure to leave a border around the edge so you can seal the roll): arrange two chives in a X in the middle, add a sprig of coriander, then some noodles, carrot, cucumber, bean sprouts, lettuce, prawns and peanuts (careful not to overfill). Top with a couple of mint leaves.

Fold the edge closest to you over the filling, tuck the sides over to enclose then ends, then roll away from you to seal. Set aside under a folded damp tea towel to stop them drying out while you make the rest. Repeat with the remaining rice papers. Serve with the dipping sauce.

(Original recipe from Rick Stein’s Food Stories, BBC Books, Penguin: Random House, 2024.)

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Shakshuka with Feta & Coriander

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 11 May 2025| 2 Comments »

We cook many versions of shakshuka on weekends and they’re all good. Here’s the latest – serve with toasted sourdough.

Shakshuka with feta & coriander – serves 2-3

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 4 cloves of garlic, finely sliced
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tsp hot smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 4 eggs
  • 100g feta
  • a large handful of coriander leaves, roughly chopped

Heat the oil in a deep frying pan over a high heat. Add the onion and cook for a couple of minutes, then add the peppers and garlic and cook for another 4 minutes. If the pan looks dry just add a splash of water rather than more oil.

Add the cumin, cinnamon, paprika and some flaky sea salt and stir briefly until the spices smell good. Stir in the tomatoes and simmer for 10-15 minutes to let the sauce thicken a bit.

Make 4 wells in the sauce and crack an egg into each one. Place a lid over the frying pan and leave the eggs to cook for 5 minutes or until the whites are just set.

Crumble the feta over the top, sprinkle with the coriander and season with black pepper.

Serve with toasted sourdough.

(Original recipe from Lose Weight for Good by Tom Kerridge, Bloomsbury Publishing Plc, 2017.)

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Slow-cooked Lamb with Butterbeans

Posted in Food, Lamb, tagged , , , , , , , , , , , , , on 18 March 2025| Leave a Comment »

A delicious prep-ahead dish that only improves if made in advance. Serve with salad and crusty bread.

Slow-cooked lamb with butterbeans – serves 4

  • 2 tsp coriander seeds, toasted and lightly crushed
  • 2 ½ tsp cumin seeds, toasted and lightly crushed
  • ¼ tsp sea salt flakes
  • 800g lamb neck, cut into bite-size cubes
  • 4 tbsp olive oil
  • 2 onions, quartered
  • 2 bay leaves
  • 1 lemon, finely shave the skin into strips, then cut into wedges to serve
  • 6 cloves of garlic, peeled and lightly smashed
  • 4 anchovies, finely chopped
  • 1 tbsp thyme leaves
  • 1 tbsp rosemary leaves, finely chopped
  • 250g cherry tomatoes
  • 75ml white wine
  • 500ml chicken stock
  • 1 x 700g jar good quality butter beans, drained and rinsed
  • 150g thick Greek-style yoghurt
  • 10g parsley, roughly chopped

Mix the coriander seeds and 2 tsp of the cumin seeds together in a small bowl.

Mix the remaining ½ tsp of cumin seeds with the sea salt flakes and set aside.

Season the lamb with salt and pepper.

Heat 2 tbsp of the olive oil in a large shallow ovenproof casserole over a medium-high heat. Add the lamb in batches and cook until nicely browned. You can add another tbsp of oil if needed. Scoop out with a slotted spoon onto a plate and set aside.

Add 2 tbsp of the oil to the pan and reduce the heat to medium. Add the onions, bay leaves, lemon strips and garlic and cook for about 6 minutes, stirring now and then. Add the anchovies, the coriander-cumin mix, thyme, rosemary and half the tomatoes. Cook for a minute, then return the lamb to the pan. Cook for a minute, then add the wine. Let it bubble for 30 seconds, then add the stock and season well with salt and pepper. Increase the heat and bring to a simmer, then cover and transfer to the oven for 1½ hours, until the lamb is very soft and the liquid well-reduced.

Add the butter beans and the rest of the tomatoes. Stir, cover again and return to the oven for another 20 minutes. Remove from the oven and allow to rest for 15 minutes.

Serve sprinkled with the salt and cumin seed mix and the chopped parsley.

Salad and crusty bread is all you need on the side.

(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley, Ebury Press, 2024.)

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Tandoori Cauliflower with Coriander Sauce & Quick Pickled Onions

Posted in Food, Indian, Vegetarian, tagged , , , , , , , , on 5 March 2025| Leave a Comment »

Such a colourful dish and equally delicious. Meera Sodha writes the best vegetarian recipes.

Wine Suggestion: There is definitely a wine match for this, but we had an Asahi beer instead and enjoyed it very much.

Tandoori cauliflower with coriander sauce and quick pickled onions – serves 4

FOR THE PICKLES:

  • ½ red onion, very finely sliced
  • 4 tbsp lemon juice
  • ½ tsp salt

FOR THE CORIANDER SAUCE:

  • 100g unsalted cashews
  • 100g fresh coriander, roughly chopped
  • ¾ tsp caster sugar
  • 3 long green chillies, deseeded and chopped
  • 2 tbsp rapeseed oil

FOR THE TANDOORI CAULIFLOWER:

  • 450g Greek yoghurt
  • 2 tbsp lemon juice
  • 5 cloves of garlic, crushed
  • 2cm piece of ginger, grated
  • ¾ tsp ground turmeric
  • 2 tsp Kashmiri chilli powder
  • 2 tsp salt
  • 1½ tsp garam masala
  • 4 tbsp rapeseed oil
  • 2 tsp English mustard
  • 2 large cauliflower, trimmed
  • naan breads, to serve

To make the quick pickled onions, put the sliced onion into a small bowl, add the lemon juice and salt, then scrunch with your hands and set aside.

To make the sauce, put the cashew nuts into a small bowl and cover with 125ml of boiling water, then set aside for 5 minutes. Put the cashews and their soaking water into a blender. Add the coriander, sugar, chillies, ½ tsp of salt the oil and 2 tbsp of lemon juice, blend until smooth, then taste and season further if needed.

Line two large baking trays with baking paper and oil them lightly. Heat the oven to 220C Fan/240C.

Place the rest of the cauliflower ingredients (except the cauliflower) in a large bowl and whisk together. Slice the cauliflowers into 1½ cm thick steaks – and keep all the smaller pieces too.

Dip the cauliflower steaks into the marinade, then shake off any extra and place on one of the baking trays. Repeat with the rest of the steaks. Put all the smaller pieces of cauliflower into the marinade and mix to coat well, then lift these out onto the other baking tray. Bake the florets for about 20 minutes and the steaks for about 25 or until the cauliflower is tender and blackened here and there.

Spread some of the coriander sauce on each plate, then top with the cauliflower and sprinkle with the pickled onions. Eat with warm naan breads.

(Original recipe from Dinner by Meera Sodha, FIG TREE, 2024.)

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Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

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Cauliflower, Lentil & Coconut Dahl

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 19 January 2025| Leave a Comment »

There is one person in our household of 3 who has decided to be a vegetarian for January. We’re not all joining in as there was far too much other stuff in the freezer but we’re trying to batch cook things like this to keep her going for the month and to avoid her living on koka noodles. This is a simple and lovely dahl. Serve with rice and naan or flatbreads. It is also suitable for those doing veganuary.

Wine Suggestion: We quite like an earthy dahl with a beer and chose a local brew, the Barrelhead Hopsburgh Helles, a creamy pale golden German style lager that’s lovely and smooth.

Cauliflower, lentil & coconut dahl – serves 4 to 6

  • 4 tbsp coconut oil
  • 2 tbsp mustard seeds
  • 1 large onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ to 1 tsp chilli flakes, to taste
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 180g dried red lentils
  • 1 x 400ml tin coconut milk
  • 400ml tomato passata
  • 600ml water
  • 75g baby spinach
  • 2 tbsp chopped coriander
  • juice of 1 lemon

Melt the coconut oil in a large heavy-based saucepan over a medium heat. Add the mustard seeds and cook until they start to pop.

Add the onion with a large pinch of salt and cook for 10 minutes, until softened but not browned. Add the garlic and cook for a further minute, then add the ground coriander, turmeric, cumin and chilli flakes and cook for another minute.

Add the cauliflower, lentils, coconut milk, tomato passata and water. Stir well and bring to the boil, then reduce the heat and simmer for 20 to 25 minutes or until the lentils and cauliflower are cooked. Give it a stir occasionally to prevent it sticking.

Add the spinach, coriander and lemon juice and season well with salt and pepper.

Serve with rice and daal or flatbreads.

(Original recipe from Avoca at Home, Penguin Random House, 2022.)

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Thai Red Salmon Curry

Posted in Fish, Food, tagged , , , , , , , , , , on 15 January 2025| Leave a Comment »

This is a quick curry but it still tastes delicious and simple enough to throw together after work.

Thai red salmon curry – serves 2

  • 100g dried rice noodles
  • 350g skinless salmon fillets, cut lengthways into 4 thin pieces
  • 1½ tbsp vegetable oil
  • 3 tbsp Thai red curry paste
  • 1½ tsp finely grated garlic
  • 1 tsp finely grated ginger
  • 125ml chicken stock
  • 400ml tin coconut milk
  • 2 tsp fish sauce
  • 1 tsp white sugar
  • 4 baby bok choy, leaves separated
  • 1-2 tbsp lime juice, plus wedges for serving
  • fresh coriander leaves, to serve
  • red bird’s eye chilli, finely sliced, to serve

Soak the noodles in boiling water according to the pack instructions, then drain and divide between two bowls.

Season the salmon, then heat the oil in a large non-stick frying pan over a high heat. Cook the salmon for a minute on each side, then transfer to a plate. It doesn’t need to be cooked through yet, just lightly golden on the surface.

Add the curry paste, garlic and ginger to the pan. Cook, stirring continuously, for a minute, then add the chicken stock and simmer rapidly for a minute, stirring to scrape any sticky bits from the bottom of the pan. Add the coconut milk, fish sauce and sugar, then simmer rapidly for 2 minutes.

Return the salmon to the pan and push the bok choy in around it. Simmer for 2 minutes, pushing the bok choy into the liquid as it wilts. Once the salmon flakes easily, remove the pan from the heat.

Pour the lime juice over the fish and serve over the noodles. Sprinkle with the coriander and fresh chilli before serving with extra lime wedges.

(Original recipe from Recipetin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)

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Egg Sambal Shakshuka

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 28 December 2024| 2 Comments »

We usually have shakshuka at breakfast time but this shakshuka-style dish works well for dinner with some steamed basmati. We did crack an extra egg into the leftover sauce the following morning though.

Egg Sambal Shakshuka – serves 4

  • 1½ tsp fennel seeds
  • 2 cloves
  • seeds from 2 cardamom pods
  • ½  tsp ground cinnamon
  • 1½  tbsp medium curry powder
  • 60ml olive oil
  • ½ tsp black mustard seeds
  • 20 curry leaves
  • 1 red onion, halved and thinly sliced
  • 10g ginger, peeled and finely grated
  • 5 cloves of garlic, crushed
  • 10g coriander, stalks finely chopped and leave to serve
  • 150g datterini or cherry tomatoes
  • 2 tsp sambal oelek
  • 1 x 400g tin crushed tomatoes
  • 100ml tamarind concentrate
  • 300ml water
  • 15g palm sugar or light brown soft sugar
  • 5 eggs

Put the fennel seeds, cloves and cardamom into a small dry frying pan and toast lightly for a couple of minutes or until fragrant, then grind to a powder in a pestle and mortar. Add the cinnamon and curry powder and set aside.

Put 3 tbsp of the oil into a large sauté pan and place on a medium heat. Add the mustard seeds and 10 curry leaves and cook for 1 minute, until the seeds start to pop. Add the onion and cook for about 7 minutes, until starting to colour. Add the ginger, garlic, coriander stalks and fresh tomatoes, cook for another 5 minutes, then add the fennel spice mix. Cook for 2 minutes, then add the sambal oelek, tinned tomatoes, tamarind, water, sugar and 1½  tsp of salt. Stir and bring to a simmer. Reduce the heat to meidum-low and cook for 20-25 mintues, until thickened.

Crack the eggs into the sambal and sprinkle them with salt and pepper. Cover the pan and cook for 7-8 minutes, until the egg whites are cooked and the yolks just soft.

Meanwhile, put 3 tbsp of the oil into a small pan over a medium heat. Add the rest of the curry leaves, cook for about a minute or until very fragrant. Remove from the heat and drizzle the oil and curry leaves over the eggs and scatter over the coriander, leaves. Serve.

(Original recipe from Ottolenghi Comfort by Yotam Ottolenghi, Helen Goh, Verena Lochmuller and Tara Wigley, Ebury Press, 2024.)

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Fish Cooked in Tomato Sauce with Tahini

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , on 18 December 2024| Leave a Comment »

Two delicious sauces combine to really highlight the fish in this North African inspired dish. We used hake but you can of course use other white fish fillets. Serve with couscous and pitta breads.

Wine Suggestion: it is quite a complex challenge to balance the spices, tomatoes and creamy tahini, but we think this works great with Mediterranean inspired blends that include a bit of Tempranillo like Parker Estate Favourite Son Shiraz-Tempranillo. Despite this being a bigger red and this being a fish dish there’s a certain freshness from Coonawarra that comes through and very complimentary spices that make this work.

Fish cooked in tomato sauce with tahini – serves 4

  • 4 tbsp olive oil
  • 1 onion, finely sliced
  • 5 cloves of garlic, finely sliced
  • 2 tbsp smoked paprika
  • 1 tsp ground cumin
  • a pinch of chilli flakes
  • 2 tbsp tomato purée
  • 2 x 400g tins plum tomatoes
  • 1 preserved lemon
  • 4 fillets of hake (or other white fish)
  • fresh coriander, to serve

FOR THE TAHINI SAUCE:

  • 1 clove of garlic
  • half a lemon
  • 80g tahini
  • 5-6 tbsp ice-cold water
  • a pinch of ground cumin

Warm the olive oil in a large sauté pan, then cook the onion with a pinch of salt until soft. Add the garlic and spices and continue frying for another minute or two, then add the tomato purée and cook for another couple of minutes.

Add the tinned tomatoes, then rinse the tins with a little water and add that too. Break the tomatoes up with a wooden spoon and simmer for 10-15 minutes to thicken the sauce. Quarter and deseed the preserved lemon, then chop into small pieces and add to the sauce.

Meanwhile, make the tahini sauce. Grate the garlic into a bowl, then squeeze over the juice of the half lemon, mix together and set aside for 5 minutes. Add the tahini to the garlic and lemon and whisk together, then add 1 tbsp of the cold water at a time, whisking until you have a smooth, runny sauce. Season with a pinch of salt and a pinch of cumin.

Season the fish, then nestle it into the tomato sauce. Cook for 5-10 minutes, or until just cooked (a thermometer will help if you have one). Serve with the tahini sauce and coriander over the top and with some couscous and pitta breads.

(Original recipe from The Farm Table by Julius Roberts, Ebury Press, 2023.)

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Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , on 4 November 2024| Leave a Comment »

A tasty side dish that is similar to Spanish Patatas Bravas but with the flavours changed up. Usefully you can make the sauce in advance and re-heat just before serving.

Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce – serves 6

  • 1kg potatoes, peeled and cut into 2.5cm chunks
  • 2 tsp paprika
  • 2 tsp ground turmeric
  • 2 tsp cumin seeds
  • 3 tbsp garlic oil
  • a handful of fresh coriander leaves, chopped, to serve
  • crumbled feta, to serve

FOR THE SAUCE:

  • olive oil
  • 2 garlic cloves, bashed and thinly sliced
  • 250g (drained weight) roasted red peppers from a jar, roughly chopped
  • 400g tin chopped tomatoes
  • 1 heaped tbsp rose harissa
  • 1 tbsp caster sugar

Heat the oven to 220C/200C fan/Gas 7.

Line a baking tray with paper. Mix the spices with the garlic oil. Put the potatoes into a large bowl, pour over the spice mixture and toss to coat. Spread them out evenly on the tray, season with some salt and pepper and roast for 30 minutes or until crispy and cooked through.

To make the sauce, drizzle some olive oil into a saucpean, add the garlic and cook over a medium heat for a couple of minutes. Add the peppers, tomatoes and harissa and season well with salt. Cook for another couple of minutes. Stir in the sugar and cook over a medium heat for 20 minutes, stirring regularly. Remove from the heat and whizz until smooth, then taste and adjust the seasoning.

Serve the potatoes on a platter with the sauce poured over and feta and coriander scattered over the top.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Easiest Ever Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , on 24 October 2024| Leave a Comment »

This is a very tasty curry despite the short list of ingredients. Even though it’s simple, it’s perfect for a weeknight and not too spicy for children or other sensitive palates.

Wine Suggestion: We usually find most Pinot Grigio’s a bit nondescript for our tastes, but have been exploring and enjoying a number from Trentino and Friuli recently and think they go quite well with mild curries like this. Zuani make their Sodevo Pinot Grigio in a fairly standard way, though from well tended and lower yielding vineyards. The big difference is both the soils, and keeping it on the fine lees after fermentation. Look out for this last step and you should find a wine that stands out amongst the sea of ordinary Piont Grigios.

Easiest ever chicken curry – serves 4

  • 2  tbsp vegetable oil
  • 2 cloves of garlic, crushed
  • 2 tsp finely grated ginger
  • 1 small onion, finely chopped
  • 500g chicken breasts, cut into strips
  • 2½  tbsp curry powder, plus an extra 2 tsp
  • 1 x 400ml full fat coconut milk
  • 375ml chicken stock
  • ½  tsp salt
  • 200ml frozen peas
  • a large handful of coriander, chopped

Sprinkle the chicken with the 2 extra tsp of curry powder and some salt and pepper.

Heat a splash of oil in a large, deep frying pan, the remove and set aside.

Add the rest of the vegetable oil to the pan and cook the garlic, ginger and onion over a medium-high heat for a few minutes. Add the 2½  tbsp curry powder and continue to cook for another 2 minutes.

Add the coconut milk and chicken stock to the pan, then simmer rapidly for about 20 minutes or until reduced and thickened. Add the chicken back in towards the end to cook it through.

Add the peas and salt to the curry and cook for 2 minutes, season again to taste and sprinkle over the coriander.

Serve with steamed basmati rice.

(Original recipe from RecipeTinEats)

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Afghani Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 16 September 2024| Leave a Comment »

There is a bit of a kick off this but it still seems quite light and fresh with delicious flavours. No wine suggestion as we don’t really think wine goes with this! We ordered some naan bread from the takeaway to serve.

Afghani Chicken Curry – serves 4

  • 600g skinless chicken thighs
  • 5 tbsp ghee or oil
  • 3 green cardamom pods
  • 3 cloves
  • 1cm cinnamon stick
  • 1 medium red onion, chopped
  • ¼ green pepper, deseeded and chopped into 5mm dice
  • 1 tomato, deseeded and finely diced
  • Naan bread (to serve)

FOR THE SPICE PASTE:

  • 30g coriander
  • 130g full-fat natural yoghurt
  • 3 green finger chillies
  • 4 cloves of garlic
  • 2cm piece of ginger
  • juice of 1 lime
  • 2 tbsp dried fenugreek leaves (kasoori methi)
  • 1 tbsp ground coriander
  • 1 tsp ground black pepper
  • 40g blanched almonds

Season the chicken thighs with 1 tsp of salt and set aside in a bowl.

Put all of the ingredients for the spice paste into a blender with 125ml of water and blend until smooth. Pour over the chicken, then leave in the fridge for up to a day.

Put a heavy-based casserole over a medium-high heat and add the ghee or oil. When hot, add the cardamom, cloves and cinnamon stick and sizzle for 30 seconds before adding the onions and green pepper. Fry for 10-15 minutes or until golden.

Add the chicken and spice paste to the casserole along with 250ml of water. Bring to a simmer, then cover and cook gently for 30 minutes, stirring occasionally.

Add the tomato and cook for another 15 minutes. The sauce should be quite thick and cling to the chicken, if it’s more liquid than this, leave the lid off to reduce it.

Check for seasoning and serve with naan bread.

(Original recipe from Misarana by Eddie Scott, Quarto, 2024.)

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Barbecue Lamb Koftas

Posted in Barbecue, Food, Lamb, tagged , , , , , , , , , , , , , , on 24 August 2024| Leave a Comment »

It’s been a funny year for the barbecue, lots of bad weather and then when it turns nice it’s often not in the forecast. Surely, we are due some nice back to school weather and you’ll have the opportunity to cook these tasty koftas.

Wine Suggestion: From an incredibly awarded, but always under the radar Clare Valley winery is Kilikanoon’s Killermans Run GSM. We’re always amazed at the amount of depth and finesse this wine has. With a full-body, but complete balance, this finishes superbly long and weightless. Bravo!

Lamb koftas – serves 4

  • a little vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • 800g lamb belly, minced
  • 4 cloves of garlic, finely grated
  • 1 tsp ras el hanout
  • 1 tsp ready-made mint sauce
  • finely grated zest of 1 lemon
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • lemon wedges and coriander leaves, to serve

Heat the oil in a frying pan on the hob and fry the onion over a medium heat for 8-10 minutes or until soft. Remove the onion from the heat and leave to cool.

Meanwhile, grind the spices and salt together using a pestle and mortar until you have a fine powder.

Put the lamb into a big bowl with the cool onion, garlic, ground spice mix, ras el hanout, mint sauce, lemon zest and herbs. Mix well with your hands.

Divide the mixture into 8 and roll each piece into a sausage-shaped kofta. Lay the koftas on a lined tray and chill in the fridge for an hour to firm them up.

Meanwhile, get your barbecue fired up and ready to cook on.

Place the koftas on the edges of the barbecue so they are over a medium heat – if you put them over the direct flame you might create a blaze when the fat drips off. Cook for about 8 minutes, turning regularly.

When the koftas are cooked, serve them on a platter with some lemon wedges and coriander leaves.

(Original recipe from Tom Kerridge: Outdoor Cooking, Bloomsbury Absolute, 2021.)

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Singapore Noodles

Posted in Asian, Food, Pork, tagged , , , , , , , , , , on 1 May 2024| 5 Comments »

Made to satisfy our daughter’s constant craving for noodles … and much bettter than the packets she tries to make us buy. We recommend you prep everything before you start cooking.

Wine Suggestion: we think dry Pinot Gris is great with loads Asian foods and this is no different. From Nelson in NZ, Neudorf’s Tiritiri Pinot Gris is a charmer. Great fruit and lovely texture with gentle spices mean this combination is a winner.

Singapore Noodles – serves 4

  • 200g fine egg noodles or rice noodles
  • 2 tbsp veg oil
  • 1 onion, sliced into thin wedges
  • 1 carrot, cut into fine matchsticks (use a mandonline if you have one)
  • 1 red pepper, thinly sliced
  • 2 cloves of garlic, finely chopped
  • 10g fresh root ginger, finely chopped
  • 200g pork fillet, finely sliced
  • 225g tin bamboo shoots, drained
  • 100g frozen peas, defrosted
  • 1 tsp Chinese 5-spice powder
  • 2 tsp mild curry powder
  • 2 tbsl light soy sauce
  • 1 tbsp rice wine
  • 1 tbsp rice wine vinegar
  • 140g cooked shelled prawns

To garnish:

  • 1 tsp sesame oil
  • 2 scallions, finely shredded
  • 1 green or red chilli, finely sliced
  • chopped fresh coriander
  • soy sauce, to serve

Cover the noodles with freshly boiled water and leave to stand for a minute, then drain and set aside.

Heat the oil in a large work. Add the onion, carrot and red pepper and stir-fry over a high heat until they’re starting to brown. Add the garlic, ginger and pork and continue to stir-fry until the pork is coloured on all sides. Tip in the bamboo shoots, peas, spices, soy sauce, rice wine and rice wine vinegar, then add the noodles and stir to combine (chopsticks are good for separating the noodles). Leave to cook for a couple of minutes until hot, then stir in the prawns and allow to heat through. Serve with the sesame oil, scallions, chilli and coriander over the top. We like ours with extra soy sauce.

(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)

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Paneer Jalfrezi

Posted in Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , on 18 April 2024| Leave a Comment »

We were not disappointed with this on a Saturday night but it is so simple you could easily manage it on a weeknight. Serve with yoghurt, lime pickle and naan bread from the takeaway.

Wine Suggestion: Chenin Blanc for the depth of fruit and roundness on the palate, but a minerally backbone of acidity. It lifts this dish and adds and extra element. Tonight Domaine des Aubuisieres le Marigny; dry and expressive but with layers of yellow and red apples on top.

Paneer Jalfrezi – serves 3

  • 200g block of paneer, cut into 2cm cubes
  • 2 red peppers, cut into strips
  • 1 red onion, peeled and cut into wedges
  • 3 large tomatoes, chopped
  • 2 tbsp pomegranate molasses
  • 300g baby potatoes, halved or quartered
  • 5cm piece of ginger
  • 2 cloves of garlic, grated
  • ½ tsp ground turmeric
  • ¼ tsp cayenne
  • 1 tsp ground cinnamon
  • 1 tsp cumin seeds
  • 2 tbsp olive oil
  • ¾ tsp salt
  • a handful of coriander, roughly chopped, to serve
  • yoghurt, lime pickle and naan bread, to serve

Heat the oven to 200C.

Put all of the ingredients into a large roasting tin, then put some disposable gloves on and gently toss everything together.

Put the tin into the hot oven and bake for 30-40 minutes or until the potatoes are soft and the paneer is well browned.

Serve sprinkled with the coriander.

(Original reicpe from The Secret of Cooking by Bee Wilson, 4th Estate, 2023.)

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