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Posts Tagged ‘Coriander’

Singapore Noodles

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

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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Samosa Pasta

Posted in Food, Pasta, tagged , , , , , , , , , , , , on 1 March 2024| Leave a Comment »

Big flavours in this pasta dish by Sabrina Ghayour – modelled on a samosa which is no bad thing.

Wine Suggestion: we are on a bit of a Grenache kick at the moment and really revelling on the subtleties and various expressions this grape can give … alongside it working with a variety of dishes, especially with warm spices at the core. Tonight we opened the Paradou Grenache from Chateau Pesquie, which comes from Provençal vineyards and is joyously youthful, fruit forward and balanced with a fresh acidity.

Samosa Pasta – serves 3 to 4

  • vegetable oil
  • 1 large onion, finely chopped
  • 250g beef mince
  • 1 heaped tsp garlic granules
  • 1 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 3 tbsp tomato purée
  • 200ml warm water
  • 3 handfuls of frozen peas
  • 250g farfalle pasta
  • 15g coriander, leaves picked and roughly chopped

Warm some vegetable oil in a large frying pan, then fry the onions with a pinch of salt until soft and starting to colour. Add the beef mince and break it up with a wooden spoon, then add the garlic granules, all the spices, the tomato purée and plenty of black pepper. Stir-fry the mince for a few minutes, then pour in the warm water and stir-fry again until mostly evaporated. Stir in the peas, then turn off the heat.

Cook the pasta in lots of salty water. When it’s cooked scoop out the pasta with a slotted spoon and add to the beef mixture over a medium-high heat. You can add a little more pasta water if needed. Season to taste, then stir in the coriander and serve.

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

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Spicy Coconut and Chicken Noodles

Posted in Asian, Chicken, Food, tagged , , , , , , , , , , , , , on 23 January 2024| 2 Comments »

We made these noodles on the day we got our new puppy, Remy. We can barely remember what they tasted like as we were too busy congratulating ourselves on picking the best little dog ever. However we wrote, usefully, on the recipe that they tasted very good indeed … so we’ll go with that.

Wine Suggestion: The coconut and turmeric elements to this dish work really well with an off-dry Riesling, like those from the Mosel in Germany. The Dr Loosen “L” Riesling is an inexpensive, but very well made option with charming fruit and a very good balance, finishing clean and fresh.

Spicy Coconut and Chicken Noodles – serves 4

  • vegetable oil
  • 2 onions, roughly chopped
  • 600g boneless and skinless chicken thighs
  • 4 green cardamom pods, lightly crushed
  • 1 tsp cumin seeds
  • 2 tsp ground turmeric
  • 2 tbsp rose harissa
  • 400ml tin coconut milk
  • 300g medium egg noodles

TO SERVE:

  • a handful of bean sprouts
  • lime wedges
  • coriander leaves, roughly chopped

Put a large saucepan over a medium-high heat, drizzle in some vegetable oil and fry the onions until soft. Add the chicken and dry spices along with lots of salt and pepper and stir to coat the chicken in the mixture, then stir-fry for a few minutes. Add the harrisa and stir-fry for a few more minutes.

Reduce the heat to medium, then pour in the coconut milk and some water so that the chicken is just covered. Stir, then cover the pan with a lid and cook gently for an hour, stirring now and then to make sure it hasn’t stuck. You can top up the liquid a little if needed.

Cook the noodles according to the pack instructions, then drain and divide between 4 bowls.

Pour the chicken over the cooked noodles, then add the bean sprouts, lime wedges and coriander.

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

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Baked Salmon with Harissa and Chickpeas

Posted in Fish, Food, tagged , , , , , , , , , on 15 October 2023| Leave a Comment »

This is very much a weeknight dish but it’s suprisingly good. Baking in a bag means very few dishes to wash which always helps. Serve with a green salad.

Wine Suggestion: try to find a good Vermentino with a medium body, not the richer ones with higher alcohol like you sometimes find from Sardinia and similar. A favoured one at the moment is Domaine Ventenac’s “les Dissidents” Cassandre from Cabardes in southern France.

Baked salmon with harissa and chickpeas – serves 2

  • 1 unwaxed lemon
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp clear honey
  • 3 tsp harissa paste
  • 150g roasted red peppers from a jar, sliced
  • 15g coriander, roughly chopped
  • 2 salmon fillets, skinned
  • 1 tsp olive oil

Heat the oven to 190C/170C fan/gas 5.

Tear off 2 large sheets of baking paper.

Halve the lemon and cut one half into thin slices.

Toss the drained chickpeas with the smoked paprika, honey, 1 tsp of the harissa paste, the peppers, most of the coriander and seasoning, then divide this between the two sheets of paper.

Season the salmon and spread each piece with 1 tsp of harissa, then place on top of the chickpeas and drizzle with the olive oil. Place the lemon slices on top, then fold over the edges to seal the parcels.

Put the parcels onto a baking tray and bake for 15 minutes or until the salmon is cooked. Open the parcels and scatter over the rest of the coriander, then serve with some salad on the side.

(Original recipe by Tom Mitchell-Dawson in Sainsbury’s Magazine, September 2023.)

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Roasted Pepper Salad with Cucumber and Herbs

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , , , , , , on 21 September 2023| Leave a Comment »

You can prep this salad in advance and serve warm or at room temperature. Jam-packed with flavour and a great side dish for a barbecue or roast meat.

Roasted pepper salad with cucumber and herbs – serves 4 as a side dish

  • 4 green peppers (600g), cut into 4cm pieces
  • 2 red peppers (300g), cut into 4cm pieces
  • 4 vine tomatoes (400g), quartered
  • 2 small red onions (200g), roughly cut into 3cm pieces
  • 1 green chilli, stem removed and left whole
  • 6 large cloves of garlic, peeled
  • 6 tbsp olive oil
  • 1½ tbsp lemon juice
  • 10g parsley, roughly chopped
  • 10g coriander, roughly chopped
  • 1 cucumber, peeled, deseeded and cut into 1cm cubes
  • ¾ tsp Urfa chilli flakes

Heat the oven to 230C fan.

Put the peppers, tomatoes, red onion, chilli and garlic into a large bowl. Add 4 tbsp olive oil, ¾ tsp of salt and plenty of black pepper. Toss well to combine.

Line to large baking sheets with baking parchment. Spread the vegetables out over the trays and roast for about 30 minutes, stirring once or twice, until softened and charred.

When cool enough to handle, roughly chop the vegetables and transfer to a bowl with the lemon juice, herbs and ½ tsp salt and plenty of black pepper.

In a separate bowl, toss the cucumber with 2 tbsp of oil, ¼ tsp of salt and plenty of black pepper.

Spread the roasted pepper mixture out over a platter. Spoon over the cucumber and sprinkle with the chilli.

(Original recipe from Ottolenghi Test Kitchen: Shelf Love, Ebury Press, 2021.)

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Poached Fish and Charred Tomatoes

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , on 15 August 2023| Leave a Comment »

There is nothing difficult about this dish but despite the ease of cooking this tastes sophisticated and has bags of flavour. Inspiration from Mezcla by Ixta Belfrage, a book jam-packed with delicious things! Serve with some grilled sourdough.

Wine Suggestion: A good Sangiovese is our suggestion and we particularly enjoyed the Morisfarms Mandriolo from the Maremma on the Tuscan coast. With crushed raspberry flavours layered over a smooth dark berry core and aromas of violets this cut through any richness and gave it all a lift, adding an extra dimension to the meal. Just what we wanted with this complex and sophisticated meal.

Poached fish and charred tomatoes – serves 4

  • 4 x 100g white fish fillets e.g. cod or hake, skin and bones removed
  • 1 tbsp lime juice
  • 1 tsp fine salt

FOR THE AÏOLI:

  • 3 egg yolks
  • ¼ tsp fine salt
  • ½ a small clove of garlic, crushed
  • ¼ tsp sweet paprika
  • pinch of saffron
  • 50g light olive oil

FOR THE BROTH:

  • 250g cherry tomatoes
  • 1 Scotch bonnet chilli, whole
  • ½ tsp fine salt
  • 5 tbsp olive oil
  • 3 cloves of garlic, very finely chopped
  • ½ tsp paprika
  • 1 tbsp tomato purée
  • 5g fresh coriander
  • 5g fresh basil
  • 350g water
  • 15g unsalted butter
  • 1 jalapeño or green chilli, thinly sliced
  • 70g pitted green olives, roughly chopped
  • 1 lime, cut into wedges, to serve
  • grilled sourdough, to serve

Place the fish in a dish with the lime juice and fine salt. Mix to coat, then aside while you prep everything else.

Make the aïoli by putting the egg yolks, salt, garlic, paprika, some black pepper and saffron into a medium bowl and whisk until smooth. Add half the oil and whisk hard for 30 seconds or until the mixture starts to thicken. Add the rest of the oil and whisk hard again for about a minute, then stir in the vinegar. You should end up with loose mayonnasie consistency.

Heat a large sauté pan over a high heat until smoking hot. Add the tomatoes and Scotch bonnet and cook for about 6 minutes, give the pan a shake now and then to get a bit of char on the tomatoes.

Remove from the heat and add the salt, oil, garlic, paprika, tomato purée, half the coriander and half the basil. Mix well then return to the heat and stir-fry for a couple of minutes. Add the water and butter and bring to a simmer. Simmer gently for 5 minutes, squeezing most of the tomatoes into the broth.

Lay the fish fillets into the broth, then cover with a lid and cook for a few minutes, or until just cooked through. Remove from the heat and leave covered for 2 minutes.

Throw away the Scotch bonnet and top the dish with the green chilli, olives and remaining herbs. Serve with the aïoli spooned on top and with lime wedges and grilled bread on the side.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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Black-eyed Bean and Chickpea Usal

Posted in Asian, Food, Gluten-free, Indian, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , on 9 August 2023| Leave a Comment »

Our favourite vegetarian cookbook at the moment is East by Meera Sodha. This is an Indian main course dish but it’s like a soup and works well as both a mid-week dinner, and in a flask for lunch the next day. Also vegan and gluten-free if this is useful information for you. Serve with crusty bread.

Black-eyed bean and chickpea usal – serves 4

  • 4 tbsp rapeseed oil
  • 2 red onions, chopped
  • 2 long green chillies, very finely chopped
  • 4 cloves of garlic, crushed
  • 2 large vine tomatoes, chopped
  • 1¾ tsp salt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 x 400g tin of black-eyed beans, drained
  • 250g frozen peas, defrosted
  • 1 x 400g tin of chickpeas, drained
  • 200g mangetout
  • 1 tbsp lemon juice
  • a handful of coriander leaves, finely chopped

Heat the oil in a saucepan over a high heat. Add the onion and chillies and cook for about 10 minutes, then add the garlic and cook for a minute more.

Add the tomatoes and cook for about 5 minutes or until they have broken down, then add the salt and spices and stiry-fry for another minute.

Stir in the black-eyed beans, peas, chickpeas and mangetout and continue cooking for 5 minutes.

Add the lemon juice and coriander, then taste and season with more salt if needed.

(Original recipe from East by Meera Sodha, Penguin, 2019.)

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BBQ Chicken & Corn Salad with Chipotle Yoghurt Dressing

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , , , on 4 August 2023| 2 Comments »

Yes, we know it’s like November outside but here’s a barbecue recipe for the next time the sun shines.

Wine Suggestion: We think the smokiness of Chipotle works well with the gentle and velvety spices of Grenache, or blends with this the dominant grape. From Jesus Romero in the obscure central Spanish village of Teruel is his Rubus which is grown on old terraced vineyards. A project of rediscovering and unearthing an old Roman tradition in an area depopulated and abandoned during the Spanish civil war. Bravo for the effort and idea, and bravo for the delicious wine: minimal intervention, just careful guidance to an expressive and joyous fruit.

BBQ Chicken & Corn Salad with Chipotle Yoghurt Dressing – serves 4

  • 1 tbsp smoked paprika, plus ½ tsp
  • 1 tsp dried oregano
  • 1 tsp chipotle paste, plus 1 tsp
  • ½ tsp cinnamon
  • 2 cloves of garlic, crushed
  • 2 limes, 1 zested and juiced, cut the other into wedges to serve
  • 3 tbsp olive oil, plus extra for frying
  • 6 chicken thigh fillets
  • 150g natural yoghurt
  • 2 tsp honey
  • 2 corn cobs, husks removed
  • 2 little gem lettuces, halved and leaves separated
  • 1 x 400g tin black beans, drained and rinsed
  • 200g cherry tomatoes, halved
  • 2 avocados, cut into chunks
  • 2 corn tortilla wraps
  • a small bunch of coriander, leaves picked and roughly chopped

Mix the parika, oregano, 1 tbsp chipotle paste, cinnamon, garlic, lime zest and 2 tbsp oil in a bowl with some seasoning. Pour this mixture over the chicken thighs, then cover and chill for a few hours or overnight.

Get your barbecue ready for cooking, or heat a griddle pan over a high heat.

Mix the yoghurt, lime juice, 1 tbsp olive oil, ½ tsp paprika, 1 tsp chipotle paste and the honey with a pinch of salt, set aside.

Brush the corn cobs with a little oil, then cook it and the chicken on the barbecue (or griddle) for about 10 minutes, turning often, until cooked through.

Transfer the chicken and corn to a plate and cover to keep warm.

Arrange the lettuce, beans, tomatoes and avocado on a large platter.

Cut the tortilla wraps into strips and heat a drizzle of oil in a frying pan. Fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.

Slice the cooked chicken into strips and cut the corn from the cobs. Add the chicken and corn to the salad, then drizzle over the dressing and any juice from the chicken. Toss everything gently together. Scatter over the coriander and tortilla strips, and serve with the lime wedges on the side.

(Original recipe from BBC Good Food)

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Prawn & Black Bean Quesadillas

Posted in Food, Prawns, tagged , , , , , , , , , on 3 August 2023| Leave a Comment »

A very tasty lunch. Good for holidays, or a lazy weekend.

Prawn & black bean quesadillas – serves 2

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 1 red pepper, thinly sliced
  • 150g raw king prawns
  • 1 large clove of garlic, crushed
  • 2 tsp hot smoked paprika
  • ½ a small bunch of coriander, roughly chopped
  • ½ x 400g tin black beans, drained
  • 2 large flour tortillas
  • 80g grated mozzarella
  • mixed salad and hot sauce, to serve (optional)

Heat the oil in a large frying pan, add the onion and pepper and cook for about 10 minutes or until softened and starting to brown. Add the prawns to the pan and cook for 3 minutes, then add the garlic and paprika and fry for another minute. Stir in the coriander and beans, then season.

Heat another large non-stick frying pan over a high heat. Put a tortilla in the pan and cover half with half the bean and prawn mixture and half the cheese. Flip the other side over to make a semi-circle and do the same with the second tortilla in the other half of the pan (or you can do one at a time if easier). Put a saucepan or something heavy on top to press down on the tortillas and cook for a minute or two. Carefully flip them over and weigh down for another minute or two. Cut each tortilla in two and serve with salad and hot sauce if you like.

(Original recipe from BBC Good Food).

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Thai Carrot & Radish Salad

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , , , on 18 June 2023| Leave a Comment »

A tasty Thai-style salad that we served with barbecued chicken.

Thai carrot & radish salad – serves 4

  • 4 tbsp sweet chilli sauce
  • 1 lime, zested and 2 tbsp juice
  • 1 tsp fish sauce
  • 1 Little Gem lettuce (we could only find Romaine the day we made this)
  • 2 carrots, cut into thin batons
  • 10 radishes, finely sliced
  • 4 scallions, sliced finely on the diagonal
  • a handful of coriander, roughly chopped

Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.

Arrange the lettuce leaves in a large bowl. Toss all the remaining ingredients with the dressing and add to the lettuce. Serve immediately.

(Original recipe from BBC Good Food)

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Lamb and Chickpea Tagine

Posted in Food, Lamb, tagged , , , , , , , , on 6 May 2023| Leave a Comment »

This is delicious and you can prep it all in advance. If you like you can cook for the initial 1 hour and 15 minutes earlier in the day, then bring back to a simmer before adding the chickpeas and dates and putting back into the oven for the final 40 minutes.

Wine Suggestion: We think juicy, but elegant Shiraz from the Clare Valley is hard to beat with lamb and warm spices so we opened Killikanoon’s Killerman’s Run Shiraz and enjoyed the delightful plum and sloe flavours with the elegant spicy tannins adding their own to the dish.

Lamb and chickpea tagine – serves 6

  • 1 tbsp olive oil
  • 750g lamb neck, cut into chunks and seasoned well
  • 4 carrots, peeled and cut into chunky pieces
  • 1 red onion, cut into wedges
  • 400ml chicken stock, plus extra to make the couscous
  • 400g tin cherry tomatoes
  • 1 cinnamon stick
  • 8 medjool dates, pitted and halved
  • 660g jar chickpeas, drained and rinsed
  • 300g couscous
  • 50g butter, diced
  • a large bunch of coriander, leaves picked and stems reserved for the spice paste

FOR THE SPICE PASTE:

  • 1 small red onion, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • a walnut-sized piece of ginger, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 4 cloves, ground
  • 4 allspice berries, ground
  • 2 tsp mild chilli powder
  • 1 lemon, zested and juiced
  • 2 tbsp olive oil
  • a large bunch of coriander stalks, reserve the leaves to add at the end

Heat the oven to 190C/fan 170C/gas 5.

Put all of ingredients for the spice paste into a small food processor and whizz to a paste.

Heat the olive oil in a large, heavy casserole and brown the lamb in batches until well browned all over. Remove with a slotted spoon and set aside.

Add the spice paste to the casserole and cook for a few minutes, until fragrant. Add the carrots, red onion, chicken stock, tinned tomatoes and cinnamon stick. Then stir in the browned lamb. Bring to a simmer, then cover with a lid and cook in the oven for 1 hour 15 minutes.

Stir in the dates and chickpeas and return to the oven for a further 40 minutes.

To make the couscous, put the couscous into a heatproof bowl and add the diced butter and some seasoning. Add enough just-boiled stock to cover, then cover the bowl with a plate or cling film and leave to steam for about 10 minutes. Fork through to separate the grains then stir some chopped coriander leaves. Scatter the rest of the chopped coriander leaves over the lamb and chickpeas before serving.

(Original recipe by Janine Ratcliffe, in Olive Magazine, January 2020.)

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Black Pepper, Paneer & Cashew Curry

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , , , on 19 April 2023| 2 Comments »

A easy peasy curry for weeknights. Serve with steamed basmati.

Black pepper paneer and cashew curry – serves 4

  • 2 tbsp sunflower oil
  • 2 x 225g packs of paneer, cut into 3cm cubes
  • 2 tbsp finely grated ginger
  • 2 tbsp finely grated garlic
  • 1 tbsp freshly ground black pepper
  • 3 tbsp madras curry paste (we use Patak’s)
  • 1 x 400ml tin coconut milk
  • 1 x 400g tin cherry tomatoes
  • 4 tbsp cashew butter (if you don’t have this you can whizz cashews a food processor to make it)
  • 1 lime, juiced
  • coriander leaves, to serve

Heat the oil in a large frying pan over a medium-high heat and cook the paneer for 5-6 minutes, until golden on all sides.

Turn the heat down ot medium-low and add the garlic, ginger and black pepper, then cook for 1 minutes before adding the curry paste and cooking for another minute.

Add the coconut milk, tomatoes and cashew butter, then season and simmer for 20 minutes until thickened. Season again add the lime juice.

Scatter coriander leaves over and serve with steamed rice.

(Original recipe by Adam Bush in Olive Magazine, March 2022.)

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Black Beans and Rice with Jammy Peppers

Posted in Food, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , on 11 April 2023| 4 Comments »

This is a big dish and enough to serve on it’s own. It also goes well with this spicy chicken dish as helpfully suggested by Noor and Yotam, the authors of the Ottolenghi Test Kitchen Extra Good Things, where the recipe comes from.

Black beans and rice with jammy peppers – serves 6

  • 1 onion, finely chopped
  • 6 cloves of garlic, crushed
  • 2 tsp cumin seeds, finely crushed with a pestle and mortar
  • 2 tsp coriander seeds, finely crushed with a pestle and mortar
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 300g short-grain brown rice, washed and soaked for 30 minutes, then drained
  • 2 x 400g tins of black beans, drained and rinsed
  • 20g fresh coriander, roughly chopped
  • 2 tbsp lime juice
  • 1 lime, cut into wedges, to serve
  • 2 medium avocados, cut into cubes

FOR THE PEPPERS:

  • 75ml olive oil
  • 2 onions, thinly sliced
  • 2 red peppers, trimmed and cut into 1cm thick strips
  • 4 cloves of garlic, crushed
  • 1½ tbsp tomato purée
  • 2 tsp light soft brown sugar
  • 1 tsp dried oregano
  • 1 tsp chipotle chilli flakes
  • 2 tbsp apple cider vinegar

Make the peppers first by putting the oil into a medium sauté pan over a medium-high heat. Add the onions and cook for 4 minutes, to soften. Add the peppers and ½ tsp of salt and cook for another 6 minutes, until softened and starting to colour. Turn the heat down to medium-low and stir in the garlic, tomato purée, sugar, oregano, chipotle, vinegar, 2 tbsp of water and plenty of black pepper. Cover with a lid and cook for half an hour, stirring now and then, until soft. Set aside.

Meanwhile, make the rice. Put 4 tbsp of the oil in a large saucepan and place over a medium-high heat. Add the onion and cook for 5 minutes, until softened and starting to colour. Add the garlic, spices and oregano and cook for a minute, until fragrant. Stir through the rice to coat, then add the black beans, 520ml of water, 1¼ tsp of salt and lots of black pepper. Bring to the boil, then reduce the heat to low and leave to cook, covered for 50 minutes. Remove the lid and set aside for 10 minutes to cool slightly.

Meanwhile, blitz the coriander, lime juice and 2 tbsp of oil in a mini food processor until smooth. Transfer to a bowl and stir in the avocado and ¼ tsp of salt.

Transfer the rice and beans to a large platter and spoon over the peppers and avocado. Serve with the lime wedges.

(Original recipe from Ottolenghi Test Kitchen Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)

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Spicy Chicken Bake with a Blue Cheese Dressing

Posted in Cheese, Chicken, Food, tagged , , , , , , , , , , , , , , on 10 April 2023| 1 Comment »

There’s a few different ingredients in this Ottolenghi dish but they are worth seeking out. We’ve served this to friends a few times and it’s very popular. Serve with steamed rice and corn tortillas.

Wine Suggestion: A juicy red with gentle, warm, velvety spices is what we’d recommend, like a Grenache blend from the Southern Rhône. Romain Roche’s Cairanne is a current favourite; so smooth and effortless, but with great depth and expression. All velvety southern French sunshine and joie de vie.

Spicy chicken bake with blue cheese dressing – serves 4

  • 15 dried cascabel chillies, stems and seeds removed
  • 15g dried chipotle chillies, stems and seeds removed
  • 3 limes, 2 tbsp juice and 1 cut into wedges to serve
  • 150g celery, peeled and very thinly cliced
  • 1 red chilli, roughly chopped with seeds left in
  • 6 cloves of garlic, peeled and roughly chopped
  • 1 x 400g tin plum tomatoes
  • 3 tbsp olive oil
  • 2 onions, halved and thinly sliced
  • 450g cooked rotisserie chicken, discard the skin and roughly tear into large pieces
  • 20g fresh coriander, roughly chopped
  • 5 scallions, trimmed and thinly sliced
  • 150g buffalo mozzarella, roughly torn

FOR THE BLUE CHEESE DRESSING:

  • 150g soured cream
  • 100g cream cheese
  • 100g Roquefort cheese or Gorgonzola, finely crumbled
  • 1 tbsp whole milk

Put the chillies into a small bowl and pour boiling water over to cover. Weigh down with a saucer and set aside for 10 minutes.

Put the lime juice, celery and a pinch of salt into a small bowl, mix well and set aside to pickle.

Drain the chillies and roughly chop. Put into a food processor with the fresh chilli, garlic and tomatoes, then blitz until smooth.

Heat the oven to 240C, or as high as your oven goes.

Put the oil into a large, shallow cast-iron pan and place over a medim-high heat. Add the onions and cook for 12 minutes, stirring now and then, until softened and deeply browned. Add the whizzed chilli mixture, 100ml of water and 1½ tsp of salt. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally, until thickened. Add the cooked chicken and another 100ml of water and simmer for another 10 minutes. Remove from the heat and stir in the coriander and two-thirds of the scallions.

In a medium bowl, combine all the ingredients for the blue cheese dressing along with a pinch of salt and mix to combine. Reserve half the mixture and dollop the rest over the chicken mixture. Top with the torn mozzarella and bake for 15 minutes or until browned and bubbling. Leave to rest for 5 minutes.

Stir the rest of the scallions into the pickled celery and spoon half over the chicken bake. Serve the rest of the celery, the blue cheese dressing and lime wedges on the side.

(Original recipe from Ottolentghi Test Kitchen Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)

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Sticky Miso Chicken on Sesame Pumpkin

Posted in Chicken, Food, tagged , , , , , , , , , on 28 January 2023| Leave a Comment »

We love pretty much anything with miso. This miso chicken roasted on a bed of sesame pumpkin is an excellent combination.

Wine Suggestion: We’re on a sherry so for this dish we pulled La Gitana Manzanilla out to find if it worked and were delighted to find it really does. If you have a Manzanilla/Fino to hand give it a go, otherwise find a textural Chardonnay which balances the flavours with an extra stalkiness and more time in bottle.

Sticky miso chicken on sesame pumpkin – serves 3

  • 1.5kg pumpkin, thinly sliced (we used crown prince)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp sesame seeds, plus extra to garnish
  • 1 scallion, thinly sliced, to serve
  • coriander leaves, to serve

FOR THE STICKY MISO CHICKEN:

  • 95g white miso paste
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 60ml mirin
  • 2 tbsp brown sugar
  • 1 tbsp brown rice vinegar
  • 6 skinless and boneless chicken thigh fillets

Heat the oven to 240C/fan 220C/gas 9 and line a large baking tray with baking paper.

Toss the pumpkin slices in a large bowl with the olive oil, sesame seeds and a good pinch of salt. Spread the pumpkin out over the baking tray and bake in the hot oven for 20 minutes.

To make the chicken, put the miso, sesame oil, soy sauce, mirin, brown sugar and brown rice vinegar into a large bowl and whisk to combine. Add the chicken and toss to coat, then set aside.

After 20 minutes, top the pumpkin with the chicken fillets and pour over any remaining marinade. Roast for another 20 minutes or until the chicken is cooked through.

Sprinkle over sliced scallions, coriander leaves and sesame seeds to serve.

(Original recipe by Donna Hay in Olive Magazine, Christmas 2020.)

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Guisado de Pollo

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , , , on 4 December 2022| Leave a Comment »

A Diana Henry recipe inspired by but not quite the same as the Dominican dish. This is perfect for a weeknight despite the long list of ingredients. Most will be in your cupboard and it’s really easy to put together. Lovely bright colours and flavours. This works on it’s own or with some crusty bread or rice.

Wine Suggestion: despite the inclination to go for a richer white, we felt in the mood for a red instead so chose Domaine Gayda’s Cepage Grenache. A brambly, dark red fruited wine with a juicy core and gentle, ripe tannins. We served it slightly cool to great effect and it made a delightful counterpoint to the chipotles (ours were very hot!).

Guisado de Pollo – serves 6

  • 2 tbsp olive oil
  • 800g boneless, skinless chicken thighs
  • 75g pumpkin, peeled and cut into 2.5cm chunks
  • 400g waxy potatoes, cut into 1cm chunks – you can peel them if you like, we didn’t bother
  • 1 onion, roughly chopped
  • 1 red pepper, chopped
  • 6 cloves of garlic, finely grated
  • 4 tsp ground cumin
  • a small tin of pineapple in natural juice, drained and cut into small chunks
  • 400g tin plum tomatoes
  • 1 tsp soft dark brown sugar
  • 2 tinned chipotles in adobo sauce, finely chopped, or 3 tbsp chipotle paste (reduce if your chipotles are very hot)
  • 3 sprigs of thyme
  • 500ml chicken stock
  • 1 jalapeño chilli, halved lengthways and deseeded
  • 2 tbsp capers, rinsed
  • juice of 1 lime
  • a small bunch of coriander, chopped, to serve

Season the chicken well with salt and pepper. Heat 1 tbsp of the oil in a large casserole and fry the chicken in batches until browned on both sides. It doesn’t need to be cooked through at this stage. Remove to a plate and set aside.

Add the chopped pumpkin and potato to the pan and cook for about 5 minutes or until starting to colour. Remove and set aside.

Add the onion and pepper to the pan and cook until soft and golden, about 8 minutes. Add the garlic cand cumin and cook for another 2 minutes.

Stir in the pineapple, tomatoes, sugar, chipotles, thyme, chicken stock. Season and bring slowly to a simmer.

Cut the chicken into thick strips, then add to the casserole along with any juices from the plate. Add the potatoes, pumpkin and the jalapeño. Stir gently then leave to simmer for 25 minutes without a lid. Give it a stir now and again. It’s ready when the vegetables are soft and the sauce thickened.

Add the capers and lime juice and season to taste. Stir in the coriander and serve.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

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Barbecued Pork with Apricots

Posted in Barbecue, Food, Gluten-free, Pork, tagged , , , , , , , , , on 10 July 2022| Leave a Comment »

Apricots are good value now and will only be around for a short time but you could also use a tin of apricots for this when they’re no longer available. You will need to brine the pork the day before you want to cook but it’s a very simple process so don’t let that put you off and the result is worth the effort.

Wine Suggestion: It’s very humid and warm in Dublin, though with very little sunshine this summer, so we’re drinking more whites and Rosé. Tonight was no different with a Grenache Blanc – Grenache Gris blend from 100 year old vines; the Domaine of the Bee Field of the Bee. Capturing the southern French sunshine this feels like stepping back in time with hints of garrigue and wild herbs, while keeping a view on the future with a vibrant freshness and purity.

Barbecued pork with apricots – serves 4

  • 50g sea salt flakes
  • 2 tbsp brown sugar
  • 3 tbsp treacle
  • 4 large pork chops
  • 6 ripe apricots, halved

FOR THE SAUCE:

  • 100ml extra virgin olive oil
  • zest and juice of 1 lime
  • a big handful of coriander, leaves and stalks finely chopped
  • 1 garlic clove, crushed
  • 1-2 tsp honey

Make the brine by pouring 250ml of boiling water into a jug, then adding the salt, sugar and treacle and stirring until dissolved. Top up with cold water to get 500ml, then leave to cool completely.

Cut a few slashes through the fat on each pork chop. Place them into a freezer bag and pour over the cold brine. Tie the bag tightly and leave in the fridge for 24 hours.

Make the sauce by putting the oil, lime zest and juice, coriander and garlic to a bowl and whisk together well. Season and add the honey to taste. Set aside.

Get the barbecue hot.

Drizzle a little oil over the cut sides of the apricots. Drain the pork and discard the brine, then pat dry with paper towels. Drizzle a little oil over these too.

Grill the pork and apricots on the barbecue, turning often. Serve the pork with the apricots alongside and the sauce drizzled over.

(Original recipe from Seared by Genevieve Taylor, Quadrille, 2022.)

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Breakfast Tacos with Bacon, Eggs & Avocado

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , on 20 May 2022| Leave a Comment »

We loved these little breakfast tacos so much we made them a few days in a row; and the mini yellow corn tortillas from Picado work perfectly. Jono bravely picked each taco up with a bit of spillage, Jules sensibly used a knife and fork.

Breakfast tacos with bacon, eggs & avocado – serves 2

  • 4 rashers smoked back bacon
  • 3 tsp butter
  • 6 medium eggs
  • 8 mini corn tortillas (use less if you’re using bigger ones)
  • 1 avocado, sliced
  • a bunch of coriander, chopped
  • Sriracha sauce, to serve

Grill or barbeuce the bacon until cooked and crispy, then snip with scissors into small pieces.

Melt the butter in a saucepan then softly scramble the eggs, take them off the heat when still slightly liquid so they don’t overcook. Stir in the crispy bacon.

Meanwhile, warm the tortillas in a dry frying pan and lay onto two warm plate.

Spoon the bacon and eggs over the tacos, then top with avocado, coriander and a drizzle of Sriracha sauce.

(Original recipe from The BodyCoach App)

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Thai Green Veggie Curry

Posted in Asian, Food, Vegan, Vegetarian, tagged , , , , , , , , , , , on 14 May 2022| Leave a Comment »

If you use a vegan curry paste you can easily make this a vegan dish. Lots of bright colours and great flavours in this one, and it’s quick to make.

Wine Suggestion: We think a minerally, just off-dry Riesling like Pikes Hills & Valleys from the Clare Valley is the ticket here with the limey fruit characters lifting the flavours of the dish and then the hint of residual sugar to balance the chillies.

Thai Green Veggie Curry – serves 4

  • 2 tbsp sunflower oil
  • 1 medium butternut squash (800g), cut into small cubes
  • 3 tbsp light soy sauce
  • a handful of sugar snap peas
  • a handful of asparagus, snap off the woody ends and discard
  • a handful of green beans
  • a handful of frozen edamame beans
  • 1 lime, cut into wedge, to serve
  • a handful of coriander leaves, to serve
  • 1 red chilli, finely sliced, to serve
  • 1 scallion, finely sliced, to serve
  • jasmine rice, to serve

FOR THE CURRY BASE

  • 1 lemongrass stalk, bash with a rolling pin to bruise it
  • 2 tbsp Thai green curry paste
  • 2 x 400ml coconut milk

Toss the cubes of butternut squash with the light soy sauce in a bowl. Heat 1 tbsp of the sunflower oil in a wok, then add the squash and cook over a medium heat for about 10 minutes or until softened and browned, stirring often.

To make the curry base, heat 1 tbsp of sunflower oil in a large frying pan, then add the lemongrass stalk and curry paste and cook over a high heat for a minute.

Stir in the coconut milk, then reduce the heat a bit and simmer for 8 minues.

Discard the lemongrass, then add the sugar snap peas, asparagus, green beans and edamame beans to the sauce and cook for 4-5 minutes or until just tender.

Ladle the curry sauce into bowls and top with the squash, a squeeze of lime, some coriander, red chilli and scallion. Serve with jasmine rice.

(Original recipe by Katy Beskow in Olive Magazine, April 2018.)

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