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Posts Tagged ‘Coriander’

Spiced Haddock with Bombay PotatoesThis is really simple but full of fresh and spicy flavours. Great for a weeknight as it only takes 30 minutes to cook.

Wine Suggestion: matched with a perrenial favourite, the ALLO by Quinta Soahleiro from northern Portugal. Enough fruit for the spices and complimentary texture and vibrancy.

Smoked haddock with Bombay potatoes – serves 2

  • 2 thick skinless haddock fillets
  • 2 tsp curry powder
  • groundnut oil
  • ½ tsp turmeric
  • a handful of coriander leaves
  • lemon wedges, to serve

FOR THE POTATOES:

  • 500g waxy potatoes, diced (peel if you prefer)
  • sunflower oil
  • 2 shallots, chopped
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp turmeric
  • 100g cherry tomatoes

Boil the potatoes in salty water until just cooked, then drain well.

Put the haddock in a dish. Mix the curry powder, groundnut oil and turmeric together with a good pinch of salt. Rub all over the fish and leave for 10 minutes.

Heat 2 tbsp sunflower oil in a large non-stick frying pan. Gently cook the shallots until softened then add the cumin seeds and mustard seeds. Fry until fragrant, then stir in the turmeric and potatoes. Stir to heat through and coat in the spices, then add the tomatoes and cook until they start to break down. Season with salt. Stir in half the coriander.

Grill the haddock for a couple of minutes on each side until just cooked, it will flake easily with a fork. Divide the potatoes between two plates and gently place the haddock on top. Scatter with the remaining coriander and serve with a lemon wedge.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2013.)

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Lentil & Lemon Pasta

We loved this! Something a bit different when we’re all fed up with our usual pasta staples. Also perfect for using leftover coriander, which seems to be an almost permanent feature in our veg drawer. Of course you can use whatever pasta you happen to have. The original recipe suggested fettuccine, we used trofie – no matter.

Wine Suggestion: a simple white that veers towards texture rather than ripe fruit is your match for this. We had a La Piuma (meaning feather) Pecorino Terre di Chieti from the western coat of central Italy. Pecorino was an obscure local variety of grape, but one we increasingly suggest and drink and think it has a great future; a charmer.

Lentil & lemon fettuccine – serves 4

  • 140g Puy lentils or brown lentils
  • 300g dried pasta
  • 50g butter
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • zest and juice of 1 lemon
  • large handful of coriander, leaves and stems roughly chopped
  • 150g Greek yoghurt

Rinse the lentils in a sieve, then put into a medium saucepan and cover with plenty of cold water. Bring to the boil, then simmer for 20-30 minutes or until tender (careful not to overcook as we did). Add plenty of salt about 10 minutes into the cooking time. Drain and keep warm.

Cook the pasta, then drain and return to the pan. Meanwhile, melt the butter in a frying pan over a medium heat. Fry the onion until lightly golden, then stir in the garlic and cook for another couple of minutes. Stir the lentils, onion and garlic, lemon zest and juice, coriander and yoghurt into the cooked pasta. Finish with plenty of black pepper.

(Original recipe by Celia Brooks Brown in BBC Good Food Magazine, May 2010.)

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Garlic, Chilli & Coriander Prawns

You will need lots of crusty bread for these to mop up all the delicious butter. What a treat.

Wine Suggestion: Light, white, youthful and with a salty tang. Our pick today, the Allo from Quinta Soalheiro from Northern Portugal, an Alvarinho-Loureiro blend which was in the firdge. We could have easily had a Muscadet, Picpoul or Verdicchio either.

Garlic, chilli & coriander prawns – serves 4

  • 5 garlic cloves, grated
  • ½ red chilli, deseeded and finely chopped
  • large bunch of coriander, leaves and stalks finely chopped
  • 100g unsalted butter
  • ½ tsp nigella seeds
  • 600g raw tiger prawns, shells off but you can leave the tails on if you like
  • 1 lemon

Mash the garlic, chilli and coriander into the butter.

Heat a large frying pan, add the butter and let if melt. Add the prawns, nigella seeds and some seasoning.

Stir-fry for a couple of minutes to cook through. Squeeze over some lemon juice and serve with loads of crusty bread.

(Original recipe by Anjum Anand in BBC Good Food Magazine, April, 2014)

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Harissa Potato, Halloumi & Asparagus with Coriander and Lemon Oil

Genevieve Taylor has written a delicious book of vegetarian recipes for the barbecue, and the season has arrived to spend more time outdoors! This is the first recipe we’ve tried and it was really good. Serve with a green salad on the side or as a veggie side with barbecued meat.

Wine Suggestion: A light red wine is what you need here; think a Cabernet Franc, Pinot Noir or something similar. Tonight our choice was an Aussie Pinot, from Pike & Joyce in the Adelaide Hills. Delightful fruit, an earthiness and hints of smoke that compliment the cooking process.

Harissa potato, halloumi and asparagus with coriander and lemon oil – makes 6 skewers

  • 500g salad potatoes e.g. Charlotte, sliced in half lengthways
  • 250g asparagus, snap off the woody end, then cut each spear in 3
  • 2 x 250g packs of halloumi, cut into finger-thick wedges
  • 2 tbsp rose harissa paste

FOR THE CORIANDER AND LEMON OIL:

  • 75ml extra virgin olive oil
  • a small bunch of coriander, leaves finely chopped
  • zest and juice of 1 lemon
  • ½ – 1 tsp caster sugar

Bring a pan of salted water to the boil, add the potato halves and cook until just tender – about 10 minutes. Add the asparagus pieces for the last 30 seconds, just to blanch.

Drain the potatoes and asparagus and return to the pan. Add the halloumi and harissa and stir gently until everything is evenly coated.

Thread onto metal kebab sticks (wooden ones will do but you need to soak them for 20 minutes before using and don’t overload them as these are heavy).

Cook the kebabs on the barbecue over a medium-high heat for about 15 minutes, turning once.

Make the coriander and lemon oil by whisking all the ingredients together with some seasoning.

When the kebabs are cooked transfer to a plate and drizzle over the oil.

(Original recipe from Charred by Genevieve Taylor, Hardie Grant: Quadrille, 2019.)

 

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Guacamole

We have a stash of chilli in the freezer which makes for perfect Friday night food. We like our chilli with a ridiculous number of extras including grated cheddar cheese, sour cream, fresh coriander, lime wedges, tortilla chips, rice or jacket potatoes and a big bowl of guacamole. Do not feel limited to serving this with a chilli either as we’ll spread this on toast, have with jacket potatoes or tortillas, or whenever the notion takes us.

Guacamole – serves 4

  • ¼ white onion, chopped
  • 25g fresh coriander, chopped
  • 1 big green chilli, chopped, leave in the seeds
  • 4 small avocados, roughly chopped
  • pinch of dried oregano
  • juice of ½ lime

Put the onion, most of the coriander and the chilli in a pestle and mortar with a pinch of salt and grind to a paste.

Add the avocados to the pestle and mortar with the rest of the coriander, the oregano and the lime juice. Pound until mixed and chunky, then season to taste with some more salt or lime.

Serve with chilli or on top of toast.

(Original recipe from Where the Wild Cooks Go by Cerys Matthews, Penguin Books, 2019.)

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Carrot Salad with Yoghurt & Cinnamon

A salad of long, thin baby carrots with a herby yoghurt dressing. This is a great side dish for a barbecue and the portions are huge! It’s served at room temperature so the carrots can be cooked and dressed earlier in the day and mixed with the yoghurt before serving.

Carrot Salad with Yoghurt & Cinnamon – serves 4 – 8

  • 1 kg long, thin baby carrots, scrubbed and stalks trimmed
  • 3 tbsp olive oil
  • 1½ tbsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • ¼ tsp ground cinnamon
  • 120g Greek-style yoghurt
  • 60g crème fraîche
  • 5g dill, roughly chopped
  • 10g coriander, roughly chopped

Steam the carrots for 8-12 minutes or until cooked through but retaining a bite.

Meanwhile, whisk the olive oil, vinegar, honey, garlic, cinnamon, ½ tsp salt and plenty of black pepper together in a large bowl. Add the carrots to the dressing as soon as they are cooked, then mix well and set aside to cool.

Mix the yoghurt and crème fraîche in a medium bowl with a ¼ tsp of salt. Add this to the carrots, along with the fresh herbs. Stir gently to mix roughly together, then serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Syrian Spiced Fish

This Syrian fish dish is bursting with delicious herbs and spices. We loved it! Really great with spinach & sumac and spicy potatoes. One of the best meals we’ve had in ages!

Wine Suggestion: Our choice tonight was the Rustenberg Five Soldiers Chardonnay which had power and complexity but also elegance and a beautiful, supple balance so it finished light and persistent. An excellent wine well worth seeking out and a great match for this dish.

Spiced Fish (Samaka Harra) – serves 2

  • 6 garlic cloves, chopped
  • 2 red chillies, finely chopped
  • ½ tsp ground cumin
  • 40g walnuts chopped
  • 2 tbsp olive oil, plus extra
  • 2 whole fish e.g. sea bream or snapper (we used bass)
  • a bunch of fresh coriander, roughly chopped, including stems
  • 1 lemon, plus ½ a lemon, sliced

Heat the oven to 180C/350F/Gas 4.

Mix the garlic, chillies, cumin, walnuts and 2 tbsp of olive oil, salt and pepper.

Stuff the fish with the mixture, keeping 2 tbsp aside for later, then add a handful of coriander, saving some to garnish.

Squeeze the lemon over both fish, then drizzle with olive oil and season with salt and pepper. Marinate in the fridge for a good half hour.

Put the fish into a large oven tray with the reserved stuffing sprinkled over the top and some lemon slices, then bake for 30 minutes.

(Original recipe from Syria: Recipes from Home by Itab Azzam and Dina Mousawi, Trapeze, 2017.)

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