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Posts Tagged ‘Diana Henry’

Mouclade

Not our first mouclade, as we’ve made many variations over the years, but we particularly liked this one by Diana Henry as the saffron gives the sauce a fantastic colour. A very popular summer lunch dish. You will need some bread for mopping up the sauce.

Wine Suggestion: we went Spanish today and paired this with a wine made predominantly of Treixadura but with small amounts of Godello, Albariño and Loureiro too. Made by Pazo Casanova in the DO Ribeiro which is on the Spanish section of the Minho River this is fresh and citrussy with hints of white flowers and stone fruit on the nose and a mid-weight, textured finish. While we don’t drink much Treixadura we were tempted by the addition of the other grapes which we knew would work with the dish and we can now add this rarer, indigenous Spanish variety to our repetoire of seafood loving wines.

Mouclade – serves 4

  • a good pinch of saffron threads
  • 2kg mussels
  • 30g unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • ¾ tsp medium curry powder
  • 4 tbsp brandy
  • 2 tsp plain flour
  • 200ml dry white wine
  • 200ml double cream
  • generous handful of flat-leaf parsley, finely chopped

Put the saffron in a cup with 5 tbsp of boiling water, then leave aside for 30 minutes.

Wash the mussels, remove any beards and crusty bits and throw away open mussels that don’t closed when given a sharp tap on the side of the sink.

Melt the butter in a pan and gently sauté the onion until soft but not coloured. Add the garlic and curry powder and cook for another 2 minutes. Add the brandy and boil until reduced to a couple of tablespoons. Reduce the heat, then stir in the flour and mix well until smooth. Cook for  a minute, then take the pan off the heat and gradually stir in the saffron water. Set aside.

Put the wine and mussels into a large sauce and cover. Bring the boil and cook over a med-high heat for about 4 minutes, shaking now and then, until the mussels have opened. Strain the mussels in a colander, over a bowl to collect the cooking liquid. Cover the mussels to keep warm while you finish the sauce.

Strain the mussel cooking liquid through a J-cloth, then gently reheat the saffron sauce. Gradually stir in the mussel liquid, then bring to the boil and simmer for a few minutes. Add the cream and simmer for 4 minutes or until reduced and a little thicker. Season to taste and stir through the parsley.

Put the mussels into a large serving bowl, pour over the sauce and serve.

(Original recipe from How to Eat a Peach by Diana Henry, Mitchell Beazley, 2018.)

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Middle Eastern Shepherd's Pie with Spiced Parsnip Crust

Diana Henry’s book, Food from Plenty, is great for recipes that use leftovers. For this one we used a large amount of leftover lamb shoulder that had been roasted for hours on the bone in a spicy marinade. The leftover lamb was tasty as it was but was totally transformed in this recipe – super spicy and delicious! Don’t be tempted to skip the spicy onion topping.

Wine Suggestion: a medium bodied, juicy and youthful red with not too many tannins. Luigi Pira’s Barbera d’Alba was perfect, as was a quirky, earthy Poulsard from Stephane Tissot from the Arbois in eastern France … we had a few people over, so could try a few different wines which was fun.

Middle Eastern shepherd’s pie with spiced parsnip crust – serves 6

FOR THE MEAT:

  • 5 tbsp olive oil
  • 800g leftover cooked lamb, cut into small chunks
  • 2 onions, roughly chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, diced
  • 6 garlic cloves, crushed
  • 2 tbsp ground cumin
  • 2 tsp ground mixed spice
  • 3 tsp ground cinnamon
  • 2 tbsp plain flour
  • 300ml chicken stock or lamb stock
  • grated zest and juice of 1 orange
  • 75g raisins, soaked in boiling water for 15 minutes and drained
  • 6 tbsp tomato purée
  • 75g pine nuts, toasted

FOR THE PARSNIP CRUST:

  • 450g floury potatoes, cut into chunks
  • 950g parsnips, chopped
  • 50g butter
  • 1 tsp ground cinnamon
  • 2 tsp cayenne pepper (this will make a very spicy mash so use less if you like)
  • 50ml whipping cream

FOR THE SPICED ONION TOPPING:

  • 2 onions, very finely sliced
  • 15g butter
  • 1½ tsp olive oil
  • ½ tsp ground cinnamon
  • 1 red chilli, deseeded and finely sliced
  • 3 tsp soft dark brown sugar
  • good squeeze of lemon juice
  • a small bunch of coriander or mint, roughly chopped

Heat the oil in a large casserole and brown the lamb, then scoop the lamb out and set aside.

Add the onions, celery and carrots to the same pan and cook until golden. Add the garlic and spices and continue to cook for another minute. Return the lamb to the pan and add the flour. Stir for a minute, then add the stock, zest, juice, raisins and tomato purée. Bring to the boil, then simmer for 45 minutes. You will need to keep stirring now and then to prevent the mixture from sticking. It should be thick but if it looks dry add a little more stock. Add the pine nuts.

Boil the potatoes and parsnips separately until soft. Drain the potatoes, then cover with a tea towel and  lid and allow to dry out over a low heat. Drain the parsnips and add to the potatoes. Heat the butter for the crust in a large saucepan with the spices. Add the potatoes and parsnips and mash, then add the cream and season to taste.

Preheat the oven to 180C/350F/gas mark 4.

Spoon the lamb into a large pie dish, spread the mash on top and bake in the oven for 25 minutes or until golden and bubbling.

Meanwhile, fry the onions for the topping in the butter and oil until golden. Turn up the heat and keep cooking until starting to crisp. Add the cinnamon, chilli, salt, some salt & pepper, and sugar. Cook until slightly caramelised, then squeeze over the lemon juice and mix in the herbs. Pile the onions on top of the pie to serve.

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

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Spanish rice with pork & spinach

Another great one-pot dish by Diana Henry – one our absolute favourite food writers (we might have said that already). Don’t be tempted to stir the rice, it’s not a risotto.

Wine Suggestion: this dish goes with juicy Spanish reds with a good option being the Finca Antigua Syrah from La Mancha. While not a traditional grape variety for Spain, Syrah is increasingly seen and seems to take on a local twist which we find works really well; creamy with warm spices.

Spanish rice with pork and spinach – serves 6

  • 350g pork fillet, halved lengthways and sliced
  • 7 tbsp olive oil
  • 100 chorizo, skin removed and cut into chunks
  • 300g bacon, cut into meaty chunks (you might have to order a piece of bacon from your butcher)
  • 2 large onions, roughly chopped
  • 2 red peppers, sliced
  • 4 garlic cloves, finely chopped
  • 2 tsp smoked paprika
  • ¼ tsp dried chilli flakes
  • 300g paella rice
  • 1.2 litres hot chicken stock
  • 650g spinach
  • 1 lemon

Season the pork. Heat 3 tbsp of the olive oil in a large frying pan and quickly brown the pork until cooked through, then set aside.

Reduce the heat and add another 3 tbsp of the oil and the chorizo and bacon. Sauté for a couple of minutes, then add the onions and peppers and cook over a medium-low heat for 20 minutes or until soft. Add the garlic, paprika and chilli and cook for another couple of minutes, then add the rice. Stir the rice into the juices (this is the only time you will stir it), then add the stock and season. Bring to the boil, then reduce to a simmer and cook for 15 minutes or until there is only a little liquid left and the rice almost tender.

Meanwhile, wilt the spinach in the last tbsp of oil and season. Scatter the spinach over the rice and tuck in the pork pieces. Check for seasoning, then reduce the heat to its lowest, cover and leave for 5 minutes. Squeeze lemon juice over the top and serve.

Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Lemon & Pistachio Chicken

Diana Henry is one of our favourite food writers and we can’t recommend her book of chicken recipes, A Bird in the Hand, highly enough. This lemon & pistachio chicken from that book is nothing short of delicious. She cooks this every year, and we think we may too.

Wine Suggestion: There’s a richness to this dish that demands an equal wine like Zind Humbrecht’s Pinot Gris Calcaire from Alsace that had an excellent balance of depth, fruit, freshness and texture.

Lemon & Pistachio Chicken – serves 6

  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • leaves from 2 sprigs of thyme
  • 70g unsalted butter
  • 120g shelled pistachio nuts
  • 40g white breadcrumbs, plus extra if needed
  • finely grated zest and juice of 2 unwaxed lemons
  • 2 tbsp olive oil
  • good pinch of caster sugar
  • handful of flat-leaf parsley, roughly chopped
  • 6 large skin-on boneless chicken breasts
  • 2 tbsp white balsamic vinegar
  • 300ml chicken stock

Put the shallots, garlic & half the thyme into a pan with 50g of the butter and a pinch of salt. Cook over a low heat for 5 minutes, then tip into a large bowl.

Chop the pistachio nuts or blend in a food processor until coarsely chopped. Add the breadcrumbs and nuts to the shallot mixture. Add the lemon zest and juice, oil, sugar and parsley. Season well and stir to make a stiff, coarse paste. If the mixture is too dry add a little more oil and it too wet a few extra breadcrumbs.

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

Put the point of a sharp knife into the thicker end of each chicken breast and cut a cavity that runs along the length. Season the chicken inside the pocket, then use a teaspoon to fill the hole with the stuffing. Squeeze the sides together to close the incision as much as possible. Season the chicken on the outside, drizzle with a little olive oil and put into a roasting tin. Bake for 20-25 minutes.

When the chicken is cooked remove the chicken from the tin and skim off the fat from the juices. Put the roasting tin over a medium heat and splash in the white balsamic vinegar and stock. Bring to a rolling boil and reduced until slightly thickened. Add the rest of the butter and thyme and serve poured over the chicken.

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

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Strawberry and buttermilk icecream

We’re getting late in the strawberry season, so they’re both cheaper and have great flavour. This is an easy ice cream by Diana Henry with a texture similar to sorbet. Great on its own but we also loved this with some rich chocolate truffle ice cream laced with rum.

Strawberry & Buttermilk Ice Cream – makes 1 litre

  • 500g strawberries
  • 175g caster sugar
  • 1 vanilla pod, split lengthways
  • 375ml buttermilk
  • 115g sour cream
  • pinch of sea salt flakes

Remove the green tops from the strawberries, then slice and put into a bowl with half the sugar and the seeds from the vanilla pod. Leave to sit for half an hour.

Pour the fruit and all its juice into a food processor with the remaining sugar and whizz to a purée. Push the purée through a nylon sieve to remove the strawberry seeds. Mix with buttermilk, sour cream & salt.

If you have an ice cream machine you can churn in that or alternatively transfer to a shallow container and put straight into the freezer. You will need to churn it manually by putting back into the food processor after an hour, then twice more at 2 hour intervals. The ice cream must be covered with a lid or cling film in between churning and when you store it.

Remove the ice cream from the freezer about 10 minutes before serving to allow soften a bit.

(Original recipe from How to Eat a Peach by Diana Henry, Mitchell Beazley, 2018.)

 

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