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Posts Tagged ‘Dill’

A proper Venetian cichéti or wine bar snack. If you haven’t grilled fennel before we strongly suggest that you do, it becomes all caramelised and the flavour is much stronger. Here two strong flavours come together to great effect. Serve as a nibble with drinks.

Wine Suggestion: we didn’t have have any dry Venetian whites to hand but from further south in the Marches we had a bottle of Sartarelli’s Verdicchio Classico. Crisp, with hints of bitter, green almonds and pure peach and apple flavours and a saline twist that seemed to echo the anchovies. We were almost sitting in a bacaro overlooking a canal.

Grilled fennel with White Anchovies

  • 1 small fennel bulb, sliced through the root into medium-thin pieces about 5mm thick
  • extra virgin olive oil
  • flaky sea salt
  • a handful of roughly chopped dill
  • 10 white anchovy fillets

Preheat the grill to medium.

Put the fennel slices onto a baking tray, drizzle with oil and sprinkle with salt. Add half the dill and toss to coat, then put the baking tray under the grill for 10-15 minutes, turning once, or until starting to brown and caramelise at the edges. Remove and set aside to cool slightly.

Spread the fennel over a platter and place an anchovy fillet on each slice, then scatter over the rest of the dill and serve.

(Original recipe from Polpo by Russell Norman, Bloomsbury Publishing, 2012.)

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This is a great little side salad to serve with Middle Eastern flavours. Here we had a chicken roasted with garlic and preserved lemon. Lots of delicious flavours on the plate. 

You need to roast chicken for 20 minutes at 190C/375F/gas 5 for each 500g, plus an extra 10 minutes.

Wine Suggestion: a red wine … with chicken … of course you can. We chose the Cantos de Valpiedra, a single estate Rioja, as we wanted hints of Moorish and Middle Eastern spices which tempranillo is good at transmitting. The Cantos is super elegant and smooth and has such a supple weight that it effortlessly matched the chicken and salad.

Herb salad with pomegranate & pistachios – serves 6

  • juice of 1 orange
  • 3 tbsp red wine vinegar
  • 1 tbsp clear honey
  • a small bunch of dill, roughly chopped
  • a small bunch of mint, leaves picked and torn
  • a bunch of scallions, finely sliced
  • 100g mixed salad leaves
  • seeds from 1 pomegranate
  • 100g pistachios, roughly chopped

Whisk the orange juice, vinegar and honey together in a small bowl with some seasoning. 

Tip rest of the ingredients into a large salad bowl, drizzle over the dressing and gently toss to serve.

(Original recipe from BBC Good Food)

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This is good family-friendly stuff. Easy to put together and nothing too challenging for junior palates.

Wine Suggestion: An alpine Chardonnay took our fancy tonight so we opened Cantina Colternezio’s Altkirch Chardonnay from the Südtirol – Alto Adige. With a lovely purity and precision this is both thirst quenching and comforting.

Roast salmon & potatoes with herby peas – serves 2 adults and 2 kids

  • 500g baby potatoes, halved
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 500g single piece of skinless salmon fillet (try and get the middle, chunky bit from a side of salmon if you can)
  • 2 lemons, halved
  • 250g frozen peas
  • 2 tbsp crème fraîche
  • 1 tbsp chopped dill or mint

Heat the oven to 200C/180C/gas 6.

Boil the potatoes for about 10 minutes or until just tender, then drain and leave to steam-dry in the pot.

Toss the potatoes with the oil and butter, then tip onto a baking tray and roast for 20 minutes.

Push the potatoes aside and add the salmon to the tray, add the lemon halves and season everything with salt and black pepper. Roast for 15 minutes or until cooked through.

Simmer the peas for a couple of minutes, then drain and tip into a warmed bowl. Add the crème fraîche and herbs.

Flake the salmon into chunks and serve with the potatoes and peas.

(Original recipe from BBC Good Food)

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Mussels with green pepper, Pernod, tomatoes, feta and dill. This is an Albanian recipe that we found in Venice to Istanbul by Rick Stein. We don’t agree with the seafood and cheese rule anyway and this dish proves that it can work. Serve with crusty bread.

Wine Suggestion: Match with a white with a bit of body, but no oak. We chose an underrated Sylvaner by Sipp Mack in Alsace which was fresh with stone fruits and a racy minerality in the glass

Butrint Mussels – serves 2

  • 3 tbsp olive oil
  • 1 small onion, sliced
  • 1 clove of garlic, sliced
  • 1 small green pepper, sliced
  • 30ml of ouzo/Pastis (we used Pernod)
  • 600g mussels, scrubbed
  • 150ml passata
  • 75g feta cheese
  • ½ tsp chilli flakes
  • ½ tsp salt
  • a small handful of dill, chopped

Heat the oil in a large pan over a medium heat and sweat the onion, garlic and green pepper for 5 minutes.

Add the Pernod and the mussels, then cover with a lid and cook for about 5 minutes or until the mussels are starting to open.

Add the passata and feta and season with the chilli flakes, salt and some black pepper. Heat through for a minute or two, then serve scattered with the dill.

(Original recipe from Venice to Istanbul by Rick Stein, BBC Books, 2015.)

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We know it’s not broad bean season, but frozen broad beans are right up there with frozen peas as an excellent frozen veg and so we eat them all year round. This is a recipe from Summer Kitchens by Olia Hercules and the perfect side dish for fish (or indeed fishfingers if you’re avoiding the shops!). It’s different from our usual potatoes as we tend to add lots of Irish butter, we didn’t miss it here, though we did spread some on the potato skins – it would be a shame to waste them!

Crushed potatoes with broad beans – serves 4 as a side

  • 350g baking potatoes, skins on
  • 50g streaky bacon
  • 4 scallions, thinly sliced
  • 150g frozen broad beans
  • 50g crème fraîche
  • 1 tbsp chopped dill

Preheat the oven to 220C.

Bake the potatoes for 20 minutes, then turn the heat down to 200C and cook for 40 minutes to 1 an hour, until completely soft inside. You don’t need the skins but this method will give perfectly crispy skins that you can eat with a bit of butter and salt while you finish the dish.

Meanwhile, heat a splash of vegetable oil in a frying pan over a medium-low heat, add the bacon and fry until the fat starts to release. When it starts to crisp, add the scallions and cook for a few minutes to soften.

Cook the broad beans in a pan of salty boiling water for about 5 minutes, then drain.

Scoop the warm potato out of the skins and put into a saucepan over a very low heat. Add the beans and crush until smoothish, but still with a bit of texture. Stir in the crème fraîche and dill, then season generously with salt and black pepper.

Spoon the bacon and its fat over the dish and serve.

(Original recipe from Summer Kitchens by Olia Hercules, Bloomsbury Publishing, 2020.)

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These are great for midweek, quite big, so they filled us up and tasted really good with the spicy yoghurt dip, some salad leaves and lemon. They are quite therapeutic to make too, or at least we thought so.

Wine Suggestion: A classic dish like fish cakes needs a classic match and Domaine de la Chauviniere’s Muscadet Sevre et Maine sur lie was our choice.

Fishcakes with ras el hanout and dill – serves 4

  • 600g floury potatoes, cut into even chunks
  • 300g skinless and boneless white fish
  • 300ml milk
  • 2½ tsp ras el hanout
  • zest of 2 lemons, plus 2 tbsp juice, and wedges to serve
  • small packet of dill, leaves finely chopped
  • 1 large egg, beaten
  • 85g dried breadcrumbs, we used Panko
  • 4 tbsp sunflower oil
  • 300g natural yoghurt
  • 100g bag of salad leaves, to serve

Put the potatoes into a large saucepan, cover with cold salty water, bring to the boil, and cook for 18-20 minutes until cooked. Drain and leave to steam-dry in the pot, then mash.

Meanwhile, put the fish in another saucepan and pour over the milk and about 100ml of water, just to cover. Cover with a lid, bring to a simmer, then turn off the heat and leave aside with the lid on to finish cooking. Remove the fish with a slotted spoon and flake into large chunks with your hands.

Mix 2 tbsp of the poaching liquid into the mashed potatoes with 2 tsp of ras el hanout, the zest of 1 lemon, dill and seasoning. Carefully mix in the fish, trying not to let it break up too much further, you want nice chunks. Shape the potato mixture into 8 large fishcakes, keep them quite flat so they’re easy to brown. Dip each fishcake into the beaten egg, then the dried breadcrumbs to coat.

Heat the oven to 200C/fan 180C/gas 6.

Heat the oil in a large non-stick ovenproof frying pan over a medium heat. Add the fishcakes and fry on each side for about 5 minutes over a medium heat. Keep an eye on them to make sure they don’t brown too much. Transfer the frying pan to the oven and cook for 8-10 minutes until piping hot.

Meanwhile, mix the yoghurt with the rest of the lemon zest, 2 tbsp lemon juice, ½ tsp ras el hanout and seasoning. Serve the fishcakes with salad, spiced yoghurt and lemon wedges.

(Original recipe by Katy Gilhooly in Good Food Magazine, December 2015.)

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We like weeknight dishes that use fresh dill, like this one, particularly helpful as we often have leftover dill from the weekend. We never mind as we just love the lift dill can bring and hate to waste it. Don’t be tempted to turn the salmon too soon, you want nice crispy skin.

Wine Suggestion: A number of Italian whites have a good affinity to fish and capers so we chose a favourite, the Graziano Prá Soave Classico “Otto”. A DOC with a number of standout winemakers like Prá championing the local grape Garganega; green apple, hints of almond, a mid-weight and refreshing, textured finish.

Salmon with capers & dill – serves 4

  • 50g butter, diced
  • 4 x salmon fillets, preferably with the skin on, seasoned with salt and pepper
  • 4 tbsp capers, drained and rinsed
  • 2 tbsp lemon juice mixed with 6-8 tbsp water
  • 4 tsp chopped dill

Heat a frying pan over a medium-high heat, then add a couple of knobs of butter and add the salmon fillets, skin side down. Fry for 3-4 minutes or until crispy and browned underneath, then turn over and continue to cook for a couple of minutes or until cooked through.

Add the capers, the rest of the butter and the lemon juice mixed with water, boil for 1 minute. Season to taste, then transfer the salmon onto warmed plates, stir in the chopped dill and pour over the fish to serve.

(Original recipe by Rachel Allen in BBC Good Food Magazine, November 2011.)

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This is a good side dish to serve with richer dishes. It’s light and zingy which is just what’s needed sometimes. Another great combination of flavours suggested by Sabrina Ghayour. 

Carrot, pistachio & dill salad with lime & honey dressing – serves 4 to 6

  • 500g carrots, coarsely grated
  • ½ a small red onion, thinly sliced
  • 75g pistachio nuts, roughly chopped
  • about 30g of dill, finely chopped
  • 2 tsp nigella seeds

FOR THE DRESSING: 

  • 2 tbsp olive oil
  • finely grated zest and juice of 1 lime
  • 1 generous tbsp of runny honey

Mix all the dressing ingredients together and season well with sea salt and black pepper.

Put the other ingredients into a large bowl. Add the dressing when you’re ready to serve and toss gently to coat. Check the seasoning and serve. 

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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Georgian Kidney Bean Salad

We try so many recipes but it’s rare that we find one that’s like nothing we’ve had before. This is different and definitely recommended by us.

Georgian kidney bean salad – serves 2

  • ¼ tsp fenugreek seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 3 tbsp sunflower oil
  • 1 small onion, sliced
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tsp sherry vinegar
  • ½ tsp brown sugar
  • ½ a bunch of fresh coriander, chopped
  • 2 sprigs of parsley, chopped
  • 2 sprigs of dill, chopped

Toast the fenugreek, coriander and fennel seeds in a dry frying pan until fragrant. Tip into a pestle and mortar and crush with a pinch of sea salt.

Heat 2 tbsp of the sunflower oil in a frying pan and cook the onion for 10-15 minutes or until soft and browned. Add the beans and warm through.

Mix 1 tbsp sunflower oil, the sherry vinegar, sugar, crushed spices, herbs and salt and pepper, together in a bowl. Stir through the beans and serve warm or cold.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Spring Radish & Tomato Salad

The radishes growing in the garden are all ready at the same time and we’ve been looking for recipes to use them. This is Ukranian salad from Olia Hercules’ book – Mamushka. Olia suggests you need bread alongside to mop up the dressing at the end and we couldn’t agree more. Crusty and white we think works best. Nice as a side dish or as a light lunch.

Spring radish & tomato salad – serves 4

  • 4 small cucumbers, or 1 large (we used baby cucumbers)
  • 2 beef tomatoes
  • ½ a bunch of radishes, sliced
  • ½ a bunch of dill, chopped
  • 100ml natural yoghurt, diluted with ½ tbsp water
  • sea salt flakes and black pepper

Slice the cucumber and tomatoes directly into the bowl, so that you catch all the juice. Add the radishes and dill and mix well.

Season the yoghurt really well with the salt and pepper, then stir through the salad. When you’ve finished the salad you will be left with a puddle of pale pink dressing which should be mopped up with some bread.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Couscous with Courgette, Fried Onions & Herbs

It’s courgettes with everything in our house this week, not that we’re complaining! We had this couscous as a side for a barbecue and the leftovers were great for lunches. Also a good recipe for using up any herbs you have, you don’t have to stick to combination suggested, one or two would be fine.

Couscous with courgette, fried onions & herbs – serves 6

  • 2 onions, sliced
  • 2 tbsp olive oil
  • 2 courgettes, grated
  • 300g couscous
  • 400g tin chickpeas, drained
  • 600ml vegetable or chicken stock
  • juice 2 lemons
  • 6 spring onions, sliced
  • small bunch mint
  • small bunch coriander
  • small bunch dill
  • handful rocket, chopped

Heat the olive oil in a frying pan and cook the onions gently until softened, then increase the heat and let them crisp up a bit.

Put the courgettes,  couscous, and chickpeas into a large bowl and pour over the stock. Cover tightly with clingfilm an set aside for at least 15 minutes.

Roughly chop the mint, coriander and dill together.

Fork the couscous to separate the grains then use to stir in the lemon juice, fried onions, scallions, herbs, rocket and plenty of seasoning.

Serve at room temperature.

(Original recipe from BBC Good Food)

 

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Hot Smoked Trout & Dill Spaghetti

A lovely weeknight treat and so easy and quick to make. We used Barbecued Rainbow Trout from Goatsbridge Trout Farm in Kilkenny but any hot smoked trout or salmon will work perfectly.

Wine Suggestion: this works with lightly / judiciously oaked Chardonnay which gives structure and a touch of butteriness but retains the fruit and texture; your choice.

Hot Smoked Trout & Dill Spaghetti – serves 4

  • 400g spaghetti
  • 100g frozen petits pois
  • 100g hot smoked trout or salmon (see above), remove the skin and break into bite-sized chunks
  • a small packet of dill (about 25g), remove any thickish stalks and roughly chop
  • 3 tbsp of crème fraîche

Cook the spaghetti in loads of boiling, very salty water, for a minute less than the time given on the pack. Add the frozen petits pois and cook for another minute, then drain and return to the pan. Reserve some of the pasta water to thin the sauce.

Stir the hot smoked trout, dill, crème fraîche, salt and lots of black pepper into the pasta. Add a couple of tbsp of pasta water to the pan and toss everything together over a very low heat. Keep adding pasta water until you have a silky sauce, then serve in warm bowls.

(Original recipe from BBC Good Food)

 

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Spicy Roasted New Potatoes with Lemon & Herbs

This dish bursts with flavour. We’ve been entertaining in our garden (in small groups and at a distance) and it’s been so nice to cook dishes to feed more than 2! Another triumph from Falastin and great with some grilled meat; this will be done many atime again we suspect. You can prep up to the point before you put the potatoes in the oven. Cook and dress when you’re ready to eat.

Spicy roasted new potatoes with lemon & herbs  – serves 4

  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 7 large cloves of garlic, thinly sliced
  • 1 large red chilli, thinly sliced
  • 200g cherry tomatoes
  • 750g baby new potatoes, quartered
  • ½ tsp caster sugar
  • 1 large lemon, finely grate the zest to get 2 tsp and juice to get 2 tbsp
  • 10g coriander, roughly chopped
  • 5g dill, roughly chopped

Preheat the oven to 200C fan.

Lightly crush the cumin and coriander seeds in a pestle and mortar.

Put the olive oil in a large sauté pan over a high heat. Add the cumin and coriander seed and cook for a minute, stirring. Add the garlic and cook for another minute or until it starts to colour.

Add the chilli and tomatoes and cook for a couple of minutes, stirring, until the tomatoes start to soften. Add the potatoes, sugar, 1 tsp of salt and a generous grind of black pepper. Stir and transfer to a large baking tray lined with baking parchment.

Roast for 40 minutes, tossing once, until the potatoes are crispy and cooked through.

Remove from the oven and set aside to cool for 5 minutes before adding the lemon zest & juice, coriander & dill. Toss gently & serve.

(Original recipe from Falastin by Sami Tamimi & Tara Wigley, Ebury Press, 2020.)

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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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