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Posts Tagged ‘Dill’

Smoked Haddock & Hollandaise Bake with Dill & Caper Fried Potatoes

We love hollandaise but very rarely make it. This is going to change now we know how to do this cheat’s version. It can be adapted very easily for Béarnaise sauce for steak by adding some fresh tarragon. It’s a revelation!

Wine Suggestion: matching milder haddock and the creamy hollandaise requires a delicate touch and we’d suggest a white with a touch of oak, but not too much. The easiest choice is a Chardonnay which we duly went for; a Château de Beauregard Saint-Véran. Medium bodied, this is made partially in stainless steel and the other half in oak and has a lovely apple, citrus and brioche flavour and a mineral freshness to balance.

Smoked haddock & hollandaise bake with dill & caper fried potatoes – serves 2

  • 150g baby spinach
  • 2 x 140g smoked haddock fillets (boycott the artificially dyed orange stuff)

FOR THE SAUCE:

  • 2 egg yolks
  • 1 tsp cornflour
  • 100ml double cream, plus a bit extra in case you need to rescue the hollandaise
  • 2 tsp white wine vinegar

FOR THE POTATOES:

  • 500g floury potatoes, peeled and chopped into 3cm chunks
  • knob of butter
  • 1 tbsp rapeseed oil, plus a bit extra
  • 2 shallots, peeled and finely sliced
  • 1 tbsp capers, drained
  • small handful of dill, leaves picked
  • 1 lemon, zested, then cut into wedges to serve

Put the potatoes into a pot and cover with cold water. Bring to the boil, then season with salt, cover with a lid, and simmer for 7-8 minutes or until tender but not falling apart. Drain and leave in the pot to steam dry.

Meanwhile, heat the oil and butter in a frying pan. Add the shallots and fry for 5 minutes or until soft. Add the potatoes and fry for 15 minutes or until crusty and browned.

To make the hollandaise you need to put the egg yolks into a bowl and whisk in the cornflour until smooth. Add the cream and the vinegar, and season well. Pour the sauce into a small saucepan and cook over a very low heat, whisking continuously, until it resembles a hollandaise sauce (like thin custard). If the sauce looks like it’s going to split or it’s getting too hot, just add another splash of cream and keep whisking. Check the seasoning and add a bit more salt or vinegar if needed.

Heat the grill to medium-high.

Heat a splash of oil in an ovenproof frying pan. Add the spinach and stir until just wilted, season with salt and black pepper. Turn the heat off and spread the spinach across the base of the frying pan. Lay the haddock fillets on top of the spinach, then pour over the hollandaise sauce. Put the pan under the grill for about 10 minutes or until the fish is cooked (it should flake easily) and the sauce is browned.

Toss the capers, dill and lemon zest over the cooked potatoes. Serve the potatoes with the fish and put the lemon wedges on the plates to squeeze over.

(Original recipe from BBC Good Food)

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Brussel sprout & smoked cheese gratin

We need no encouragement to eat more Brussels sprouts, but we will certainly be making this dish again from Nigel Slater’s Greenfeast. It is super indulgent and would work well in small portions as a side dish – though we just had huge platefuls for dinner.

Wine Suggestion: A fresh and young Chardonnay with a hint of oak  would be our choice. Tonight the Domaine Ventenac, Les Dissidents Préjugés from Cabardès in the Languedoc, made in large oak barrels (20hl) and grown on clay; crisp with mineral textures and a round vibrant core. A wine to help break the prejudice some people have for this grape.

Brussels sprouts, smoked mozzarella and dill – serves 3 (or more as a side dish)

  • 300g Brussels sprouts, trimmed and shredded
  • 40g butter
  • 2 tbsp olive oil
  • 15g dill, chopped
  • 250g smoked mozzarella, cut into thick slices
  • 250ml double cream

FOR THE CRUMBS:

  • 40g butter
  • a handful of coarse breadcrumbs
  • 3 tbsp chopped dill

Heat the oven to 200ºC/Gas 6.

Warm the butter and olive oil in a shallow pan, then add the sprouts and cook for 2 minutes. They should turn bright green. Stir in the dill and season with black pepper.

Put half the sprouts in a baking dish and add most of the mozzarella. Put the rest of the Brussels sprouts and cheese over the top.

To make the crumbs: warm the butter in a shallow pan, add the crumbs and cook until golden, then stir in the dill. Pour the cream over the sprouts and cheese and top with a layer of breadcrumbs. Bake for 25 minutes or until browned and bubbling.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)

 

 

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Haricot Beans with Rice & Onions

Another dish made for no other reason than half a bag of fresh dill in the fridge, threatening to go to waste. This is a big bowl of buttery deliciousness and the perfect comfort food for a cold night.

Wine Suggestion: to match the cold and damp evening, and this comfort food you need to look at a comforting, juicy red; tonight the Altosur Malbec, a wine that genuinely outperforms its pricepoint.

Haricot beans with rice and onions – serves 2

  • 2 medium onions, peeled and cut into thin rings
  • 1 clove of garlic, peeled and thinly sliced
  • 3 tbsp olive oil
  • 150g white long-grain rice
  • 2 cloves
  • 6 black peppercorns
  • 1 x 400g tin of haricot beans, drained
  • 60g butter
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • a handful of chopped dill

Warm the olive oil in a saucepan, add the garlic, then the onions, and leave to cook over a moderate heat until soft and golden. Remove from the heat, scoop out the onions and keep the pan for later.

Wash the rice in warm water, then drain and transfer to a saucepan and pour in water to cover by 2cm. Add salt, the cloves and the peppercorns, then bring to the boil. Turn down to a simmer, then cover tightly with a lid and leave for 10 minutes. Turn off the heat and leave the lid on for a further 5 minutes.

Melt the butter in the onion pan, then cook the cumin seeds and turmeric for a minute or until fragrant. Add the beans and heat through.

Fork through the rice, check the seasoning and pick out the cloves. Stir in the dill and divide between two bowls. Spoon over the hot beans and top with the fried onions.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 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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Roasted Asparagus with Almonds, Capers & Dill

We thought you couldn’t beat buttered asparagus until Yotam Ottolenghi suggested almonds, capers & dill, a fabulous combination!

Roasted asparagus with almonds, capers & dill – serves 4 as a side dish

  • 600g asparagus, snap off the woody ends
  • 3 tbsp olive oil
  • 30g unsalted butter
  • 20g flaked almonds
  • 30g baby capers, patted dry with kitchen towel
  • 10g dill, roughly chopped
  • salt and black pepper

Preheat the oven to 200°C fan.

Toss the asparagus with 1 tbsp of the oil and some salt and black pepper. Spread over a large parchment-lined baking tray and roast for 8 to 12 minutes depending on thickness, until soft and starting to brown in spots. Transfer to a large serving plate and set aside.

Melt the butter in a small saucepan over a medium-high heat. Add the almonds and fry for a minute or two, stirring, until golden-brown. Pour the almonds and butter over the asparagus.

Add the remaining 2 tbsp of oil to the saucepan and place over a high heat. Once hot, add the capers and fry for 1-2 minutes, stirring all the time, until they have opened up and turned crispy. Remove the capers with a slotted spoon and scatter over the asparagus along with the dill (discard the oil). Serve warm.

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

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Smoked Salmon, Horseradish & Dill Crostini

Do try this. It looks like regular smoked salmon crostini but the balance of ingredients is perfect, including the rather generous portion of salmon per toast. Don’t be tempted to scrimp on either quantity or quality!

Wine Suggestion: excellent with sparkling – your choice of Crémant, Champagne, or your local version. Just make sure that it a fresh, more acidic style … Prosecco need not apply as it doesn’t have enough zing for this. Tonight the Soalheiro Espumante, a sparkling made from alvarinho in northern Portugal and wonderfully citrus, vibrant and refreshing.

Smoked salmon, horseradish & dill crostini – makes 20 crostini

  • 250g crème fraîche
  • 2 tbsp Dijon mustard
  • about 3 tbsp freshly grated horseradish
  • pinch of caster sugar (optional)
  • 1 French stick, cut into discs and lightly toasted
  • 500g thinly sliced top quality smoked salmon
  • 20 dill sprigs
  • lemon juice

Make the horseradish cream by mixing together the crème fraîche, mustard and horseradish. Season with salt and pepper and add a little sugar if it tastes tart.

Put a generous slice of salmon in each piece of toast and top with a spoonful of horseradish cream. Decorate with a sprig of dill. Add a few drops of lemon juice and some black pepper before serving.

(Original recipe from Polpo: A Venetian Cookbook (of sorts) by Russell Norman, Bloomsbury, 2012.)

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Giant Butter Bean Stew

This Greek butter bean stew can be served on it’s own either as a starter or as a veggie main. The kitchen smells fab as it cooks and you can have it ready in advance and just reheat to serve. We like it served on the side of some barbecued lamb, spinach rice and radish tzatziki.

Wine Suggestion: This dish shines with light and fresh red wines with little or no oak. Good on it’s own with the Rocca delle Macie Chianti Vernaiolo, an unoaked and youthful wine. However, the other night we served it with lamb, as part of a larger meal so chose the vibrant Gulfi Cerasuolo, a Nero d’Avola and Frappato blend from Sicily. Bright red fruits, an earthy depth and fresh finish complimented the lamb to the dill and feta. I think we’ll be drinking more of this wine in future.

Giant Butter Bean Stew – serves 6 as a side

  • 2 x 400g tins good quality butter beans
  • 50ml extra virgin olive oil
  • 1 large red onion, finely sliced
  • 1 large carrot, finely sliced
  • 1 celery stalk with leaves, finely chopped
  • 2 sundried tomatoes, sliced
  • 2 x 400g tins plum tomatoes
  • 2 garlic cloves, chopped
  • ½ tsp paprika
  • ½ tsp ground cinnamon
  • 1 tbsp tomato purée
  • ½ tsp sugar
  • small pack flat-leaf parsley, finely chopped
  • small pack dill, finely chopped
  • 100g feta, crumbled

Drain the butter beans and reserve 100ml of the liquid.

Heat the oil in a large flameproof casserole dish and cook the onions, carrots and celery until tender and the onions are soft and transparent, but not coloured. Stir in the rest of the ingredients, reserving half of the chopped herbs and feta, and season. Squeeze the tinned tomatoes with your hands as you add them to the dish to break them up.

Heat the oven to 180C/160C fan/gas 4.

Cook over a gentle heat for another 5 minutes, then add the reserved liquid. Cover the dish and bake in the oven for 40 minutes. Check occasionally and add more water if the dish looks dry.

Remove the lid and cook for another 10 minutes. Stir through the reserved herbs, season to taste, then crumble over the remaining feta.

(Original recipe from BBC Good Food)

 

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