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Posts Tagged ‘Easy’

Alphabeto in Brodo

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , on 15 March 2023| Leave a Comment »

Comfort food at its best. Don’t be tempted to strain the chicken broth of fat, it adds to the flavour and don’t skimp on the salt. You can use the poached chicken meat for sandwiches, or something else.

Alpabetto in Brodo – serves 4 (the recipe makes double the quanity of broth needed and it will keep in the freezer)

  • 800kg chicken thighs (skin on and bone-in)
  • 1 onion, peeled and halved
  • 1 carrot, peeled and halved
  • 1 stick of celery, halved
  • 1 bay leaf
  • a few peppercorns
  • 200g alfabeto
  • grated Parmesan, to serve

Put the chicken into a large heavy pan, cover with 2.5 litres of cold water and add a large pinch of salt. Bring to the boil, then reduce the heat to low and use a slotted spoon to spoon off any scum.

Add the vegetables, bring back to the boil, then turn the heat to low, cover and simmer gently for 1 hour and 15 minutes.

Strain through a fine sieve, pressing down on the veg and chicken to extract all the flavor. You won’t need the chicken after this but you should strip the meat from the bones and keep it for something else.

Bring 1 litre of the broth to the boil, add the alfabeto and cook until al dente. Ladle into bowl and add grated Parmesan.

(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin: Fig Tree, 2021.)

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Fregula with Sausage and Saffron

Posted in Food, Italian, Pasta, tagged , , , , , , , , , , , , , on 5 March 2023| Leave a Comment »

So fregula is fregola, pearl couscous, giant couscous, mograbia(h) as well as some other names, but it is essentially tiny pasta balls. We’ve cooked with it before but this time Jules bought it by accident and we had to find a recipe to use it up. Somewhat like a risotto, but the texture is a touch more unctuous. Quite a rich and flavoursome dish.

Wine Suggestion: This dish requires a powerful red with a fresh core of acidity. Taking inspiration from a Risotto Milanese pairing we opened a Pira Luigi Barolo Serralunga from 2018. Youthful and expressive aromatics of leather, violets & wild berries plus hints of tar. This flowed into an energetic and refined palate with elegant, but persistent tannins; almost lifted and light, but with a deep core of rich fruits.

Fregula with sausage and saffron – serves 4

  • 1 clove of garlic
  • 6 tbsp olive oil
  • 120g sausage meat, crumbled – try to find meaty Italian sausages if you can
  • 4 sun-dried tomatoes, chopped
  • 2 sprigs of thyme
  • a small piece of chilli
  • 1 litre stock – meat or veg – we used turkey stock
  • 350g fregula (see note above)
  • a few strands of saffron
  • 60g pecorino, grated

Put the stock into a small saucepan and bring to a simmer.

Smash the garlic clove but leave it whole, then put into a deep frying pan with 3 tbsp of the olive oil. Fry gentluy over a medium-low heat.

Add the sausage, sun-dried tomatoes, thyme and chilli, and fry, stirring, for a couple of minutes.

Add the fregula to the sausage and stir for a minute. Then start adding the stock, a ladelful at a time, the same as you would if cooking risotto. Keep both pans simmering as you keep going like this. Start tasting the fregula after 12 minutes and cook until al dente. You are looking for a loose rather than stiff consistency.

Add the saffron, pecorino and 3 tbsp of olive oil and serve.

(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin:Fig Tree, 2021.)

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Honey & Soy Glazed Salmon with Green Quinoa

Posted in Fish, tagged , , , , , , , , , , , , , , , on 23 February 2023| Leave a Comment »

And so we’ve realised that we do like quinoa after all. This green salad is delicious and the quantity given below is half that suggested by Neven Maguire. Feel free to double if you think you can manage it.

Wine Suggestion: We think this suits a young, fruit forward Cabernet Franc like Olga Raffault Cuvée Domaine. Unoaked and joyful dark cherry fruits with a crispness and earthiness that really complements the kale, spinach and watercress.

Honey and Soy Glazed Salmon with Green Quinoa – serves 4

  • 100ml soy sauce
  • 3 tbsp honey
  • a good pinch of chilli flakes
  • 1 tbsp rapeseed oil
  • 1 tsp sesame oil
  • 4 salmon fillets, skin on

FOR THE QUINOA:

  • 75g quinoa
  • 150ml vegetable stock
  • 50g curly kale, remove the stalks
  • 50g baby spinach
  • 50g pistachios, toasted and chopped
  • 40g watercress
  • ½ an avocado, diced
  • ¼ cucumber, deseeded and finely diced
  • 1 tbsp chopped coriander
  • lime wedges, to garnish

Rince the quinoa then put into a small saucepan with the vegetable stock and bring to the boil. Cover with a lid and simmer gently for 10-12 minutes until tender and the stock has been absorbed. Tip into a large bowl and leave to cool.

Put the soy sauce, honey and chilli flakes into a small bowl and whisk to combine.

Prep the rest of the ingredients for the quinoa and fold them gently in to the cooled quinoa. Taste and season with salt and black pepper.

Season the salmon fillets, then heat a non-stick frying pan over a medium heat. Add the rapeseed and sesame oil, then fry the salmon fillets, skin side up, for 2-3 minutes, until lightly golden. Turn them over gently and cook for another 4 minutes. Turn the heat to hight and pour in the honey and soy mixture. Allow to simmer for a couple of minutes, spooning the sauce over the salmon, it should thicken to a syrupy sauce.

Put the quinoa onto a large serving platter and sit the salmon fillets on top. Drizzle over the syrupy sauce and garnish with the lime wedges.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Dublin Coddle

Posted in Food, Irish Food, Pork, Potato, tagged , , , , , , , , , , , , , , on 20 February 2023| Leave a Comment »

We’ve never tried Dublin coddle, mainly because it tends to be served with anaemic sausages. In this recipe by Neven Maguire you brown them; a far more sensible approach altogether.

Wine Suggestion: This dish works perfectly with a Grenache blend. For us this time, a current favourite as they’re drinking so well, Romain Roche’s Côtes du Rhône. So well balanced and smooth, but with a warmth of sunshine and gentle, velvety spices.

Dublin Coddle – serves 4 to 6

  • 1 tbsp rapeseed oil
  • top-quality pork sausages – 2 per person
  • 2 onions, sliced
  • 150g dry-cured bacon lardons
  • 1 tbsp plain flour
  • 2 tsp fresh thyme leaves
  • 4 carrots, sliced
  • 750g potatoes, peeled and thinly sliced (use a mandoline if you’ve got one)
  • 2 tsp Worcestershire sauce
  • 400ml chicken stock
  • 15g butter
  • 1 tbsp chopped fresh flat-leaf parsley

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

Heat half the oil in a large casserole dish and brown the sausages on all sides. Transfer to a board and cut each sausage into three chunky pieces, then set aside.

Add the rest of the oil to the pan and sauté the onions and bacon for 6-8 minutes, until lightly golden. Stir in the flour and thyme and cook, stirring, for another minute. Add the sausages, carrots and half of the potatoes. Season generously, then shake to get everything even in the dish.

Turn off the heat and arrange the rest of the potatoes on top. Stir the Worcestershire sauce into the stock, then pour over the potatoes. Dot with the butter and season.

Cover the casserole with a lid and bake for 1 hour, then remove the lid and cook for another 30 minutes or until the topping is tender and golden brown. Scatter over the parsley to serve.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Bacon, Chestnut, Rosemary & Potato Soup

Posted in Food, Gluten-free, Soup, tagged , , , , , , , , , , , , , , , , on 11 February 2023| Leave a Comment »

We have a reputation for using things up, and hence were donated a friends’ leftover chestnuts from Christmas: they thought we would probably use them. No probably about it … here they are in the loveliest Provençal soup recipe by Alex Jackson.

Wine Suggestion: And if you feel inspired then try a La Clef du Recit Menetou-Salon to accompany this dish. A Sauvignon Blanc from the Loire, the soils and aspect give this wine an extra super depth and richness, while maintaining the purity and clarity of expression to make it an excellent match.

Bacon, chestnut, rosemary & potato soup – serves 4

  • 2 tbsp olive oil
  • 60g smoked pancetta lardons
  • 2 medium white onions, finely diced
  • ½ head celery, finely diced
  • 1 carrot, peeled and finely diced
  • 2 fat cloves of garlic, peeled, green middle removed and finely sliced lengthways
  • 1 tsp fennel seeds
  • ½ tsp picked rosemary leaves (no more)
  • a few dried ceps, soaked in boiling water and roughly chopped (reserve the soaking water)
  • 100g cooked chestnuts, broken in half
  • 500g waxy potatoes, peeled and cut into 1.5 cm chunks
  • 1 litre homemade chicken stock or water
  • best extra virgin olive oil, to serve
  • grated Parmesan, to serve

Heat the olive oil in a large heavy saucepan, then add the pancetta and cook over a gentle heat until well browned but not crispy. Add the onion, celery, carrot, garlic and fennel seeds. Add a good pinch of salt and fry slowly for at least 30 minutes, stirring now and then, until soft and sweet.

Finely chop the rosemary, then add to the pan and allow to cook for another couple of minutes. Add the chopped porcini and cook for a few minutes before adding the chestnuts and potatoes. Pour in the liquid from the mushrooms, then add stock until the vegetables are just covered by about an inch of liquid (you can add more as it cooks if you need). Bring to the boil, then simmer for about 30 minutes or until the potatoes are soft. Mash the chestnuts against the edge of the pan to mush them up a bit. The soup should have some liquid but otherwise be quite thick.

Season with salt and pepper to taste, then serve in warm bowls with Parmesan and olive oil drizzled over the top.

(Original recipe from Sardine by Alex Jackson, Pavilion, 2019.)

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Mustard Spiced Beef

Posted in Beef, Food, tagged , , , , , , , , , , on 5 February 2023| Leave a Comment »

A good make-ahead dish for a crowd, subtley spiced with curry powder and Dijon mustard. We served it with dauphinoise potatoes and green veg. The Chantenay carrots look nice if you can find them, but if not just cut some regular carrots into chunky pieces. We’ve made this dish quite a few times now, and everytime prior to this have forgotten to take a photo. Reliably tasty every time, the shin really adds extra depth of flavour and creates a glossy sauce so is worth seeking out if you can

Wine Suggestion: A good Côtes du Rhône red, like our new find from Domaine Roche in Cairanne.

Mustard spiced beef – serves 6

  • 1tbsp sunflower oil
  • 900g beef shin, cut into 2 cm pieces
  • 2 large onions, chopped
  • 150g chestnut mushrooms, quartered
  • 1 tbsp Dijon mustard
  • 2 tsp medium curry powder
  • 1 tbsp muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 25g plain flour
  • 600ml beef stock
  • 450g Chantenay carrots
  • a handful of flatleaf parsley, chopped, to serve

Heat the oven to 160C/140C fan/Gas 3.

Pat the beef pieces dry with kitchen paper and season well with salt and black pepper. Heat the oil in a large casserole dish and brown the beef in batches and remove with a slotted spoon.

Add the onions and mushrooms to the pan and cook for a few minutes until starting to soften.

Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml of the stock. Whisk until smooth.

Add the rest of the stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk until smooth, then pour the mixture back into the pan, whisking over a high heat until thickened.

Return the meat to the pan. Bring to the boil, cover with a lid, and put into the oven for 2-2½ until the meat is tender.

Meanwhile, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water and set aside.

When ready to serve, bring the casserole to the boil on the hob and taste for seasoning. Add the carrots and boil for a few minutes to ensure they are heated through. Sprinkle with the chopped parsley, and serve.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK: Penguin Random House, 2010.)

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Chicken with Mozzarella, Parma Ham and Pesto Potatoes

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 4 February 2023| Leave a Comment »

If there are children around there’s nearly always a half-used tub of pesto. Too expensive to go to waste, and a good reason we’re always on the lookout for anything other than pesto pasta. This dish is a bit of summer in winter.

Wine Suggestion: Choose a fun and fresh red, preferably with a moderate alcohol. Fortunately we had a red blend from the Sebestyén family in the Szekszárd region of south-eastern Hungary. Their Szekszárdi Cuvée is a delightful blend of Kékfrankos, Merlot and Cabernet Franc; youthful, fresh and characterful.

Chicken with mozzarella, Parma ham and roast pesto potatoes, serves 4

  • 125g ball of mozzarella cheese (not buffalo), sliced
  • 4 chicken breasts
  • 24 basil leaves
  • 4 slices of Parma ham
  • 24 cherry tomatoes
  • 2 tbsp olive oil
  • 450g baby potatoes
  • 3 tbsp pesto
  • 2 tbsp thick balsamic vinegar

Heat the oven to 190C/Gas 5.

Grease a baking sheet.

Season the mozzarella slices with salt and pepper.

Slice a small pocket in each chicken breast (we asked our butcher to do this) and fill with a slice of mozzarella and 6 basil leaves. Wrap each piece of chicken in a slice of Parma ham and set onto the greased baking sheet. Scatter the tomatoes around the chicken.

Drizzle everything with the olive oil and season with salt and pepper, then roast for 20 minutes or until the chicken is cooked through.

Meanwhile, boil the potatoes until cooked through, about 20 minutes, then drain and toss with the pesto.

Put the chicken, potatoes and tomatoes onto warm plates and drizzle the tomatoes with the thick balsmic vinegar.

(Original recipe from Herbs by Judith Hann, Watkins Media Ltd, 2017.)

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Rigatoni with Tomato, Cream and Pesto

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , , , on 2 February 2023| Leave a Comment »

We love a pasta dish with just a few ingredients and this one is light and fresh and conveniently uses tinned tomatoes.

Wine Suggestion: Despite the cream which may suggest an oaked white, this actually works best with an unoaked, textural white instead. Something like the brilliant Dissidents Cassandre, a Vermentino from Maison Ventenac in Carbades which both lifts and expands the flavours, plus the fresh nuttiness cuts through the light cream.

Rigatoni with tomato, cream and pesto – serves 4

  • 200ml double cream
  • 300g tinned tomatoes, drained weight
  • 2 tbsp pesto
  • 350g rigatoni
  • 40g Parmesan

Pour the cream into a saucepan, add the drained tomatoes and cook over a low heat for 10 minutes.

Remove the pan from the heat and stir in the pesto.

Meanwhile, cook the rigatoni in lots of salty water until al dente, then drain and tip it into a warm serving bowl. Sprinkle the pasta with the Parmesan, then spoon over the sauce and serve.

(Original recipe from The Silver Spoon Pasta, Phaidon, 2009.)

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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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Soy Sauce Chicken

Posted in Chicken, Food, tagged , , , , , , , , on 22 January 2023| Leave a Comment »

Happy Chinese New Year and all good fortune in the year of the rabbit. We celebrated with this simple version of a classic, super tender chicken with a delicous sauce.

Wine Suggestion: If you feel like a white, go for a Marsanne like Andre Perret’s VdP version from the Northern Rhone. That’s what we did.

Soy sauce chicken – serves 4

  • 1kg chicken thighs
  • 1 tbsp rapeseed oil
  • 4 scallions, 3 cut in half, 1 finely slice on an angle, to serve
  • 1 thumb-sized piece of ginger, grated
  • 3 star anise
  • 2 bay leaves
  • 240ml light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp Shaoxing rice wine
  • 3 tbsp dark brown sugar
  • 1 tbsp cornflour mixed with 1 tbsp water
  • steamed jasmine rice and steamed greens to serve

Season the chicken with salt and set aside.

Heat the oil in a wok, then add the 3 halved scallions, ginger, star anise and bay leaves. Toss for about 5 minutes until fragrant.

Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml of water. Turn the heat up to hight and bring to the boil.

Slide in the chicken thighs, skin side down, in a single layer. Add more water if need to just about cover the chicken.

Turn the heat to low, cover with a lid and leave to simmer for 35 minutes. Turn the chicken over and cook for another 10 minutes.

Remove the chicken to a plate and leave until cool enough to handle, then remove the bones and slice. Arrange on a serving dish.

Meanwhile, strain the cooking liquid and discard the solids. Put 150ml into a small pan and put the pan over a medium heat. Just before it boils, add the cornflower mixture and 1 tbsp brown sugar. Remove from the heat once it’s at a nice thickness (you can add a bit more of the reserved cooking liquor if it gets too thick – you want it coating the back of a spoon).

Pour the sauce over the sliced chicken and sprinkle over the sliced scallion. Serve with jasmine rice and lots of steamed greens.

(Original recipe by Thy Lundkvist in BBC Good Food Magazine, January 2022.)

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Tagliatelle con salmone e mascarpone

Posted in Fish, Food, Italian, Pasta, tagged , , , , , , , , , , , on 9 January 2023| 2 Comments »

We’re clearing out in January, rather then dieting. This recipe used up the last of a side of smoked salmon and its simplicity is perfect.

Wine Suggestion: We think Verdicchio is under-rated as a grape and for food combinations like this where you have a creaminess, combined with some Omega fatty acids and citrus zest it is the business. Tonight our choice was Sartarelli’s Tralivio which balances fruit weight with an almost saline minerality.

Tagliatelle with Salmon and Mascarpone – serves 4

  • 400g tagliatelle
  • 200g smoked salmon, snipped with scissors into short strips
  • 125g mascarpone
  • 20g soft butter
  • zest of 1 lemon, plus more to garnish
  • a few sprigs of dill, snipped

Cook the tagliatelle in lots of very salty water until al dente.

Meanwhile, tip the salmon strips into a large warm serving bowl along with the mascarpone, butter and lemon zest. Add a ladleful of the pasta cooking water to loosen it all to a cream, then taste and add salt if needed.

Drain the pasta, reserving some water, then tip into the bowl with the sauce and toss gently, adding more cooking water if needed. Serve sprinkled with the dill and some more lemon zest.

(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin: Fig Tree, 2021.)

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Stewed Cabbage

Posted in Gluten-free, Side dish, tagged , , , , , , , , , , , , on 4 January 2023| Leave a Comment »

Don’t judge this just by the look as it just looks like well cooked cabbage … and it is … but we’re addicted. Lifted to another level by the vinegar, this is our new favourite side.

Stewed Cabbage – serves 4

  • 3 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 60g pancetta, chopped (optional)
  • 1 small Savoy cabbage or half of a large one (about 600g)
  • 2 heaped tbsp salted butter
  • 1 tbsp white wine vinegar

Put the oil, onion and pancetta (if using) into a large saucepan over a medium-low heat. Add some salt if you are not using pancetta. Cook gently, without browning, for about 15 minutes until soft.

Slice the cabbage into wedges and remove the tough core. Shred the leaves finely and rinse in a colander. Add the wet cabbage to the pan, then the butter, and stir for a few minutes until the butter melts. Stir through the vinegar and cover with a lid. Reduce the heat to low and leave to cook for 60 to 80 minutes, stirring occasionlly, until completely soft and wilted. Add a splash of water if it looks dry at any point.

Season to taste with salt and serve.

(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)

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Tagliatelle with Mushrooms and Harissa

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , on 16 December 2022| Leave a Comment »

Perfect dish for nights when you’ve little energy – dinner for two in ten minutes and lots of flavour.

Wine Suggestion: A warmer climate Shiraz/Syrah is our choice as you need the juicier fruit, but nothing too jammy please. Tonight a glass of the Wolftrap Red from Boekenhoutskloof in South Africa. Mostly Shiraz but with a touch of Mourvèdre and Viognier it has the fruit to counter the harissa heat, and a balance that doesn’t overwhelm the food.

Tagliatelle with mushrooms and harissa – serves 2

  • 150g tagliatelle
  • 300g chestnut mushrooms
  • 4 scallions
  • 2 cloves of garlic
  • 6 tbsp olive oil
  • 3 tbsp harissa paste
  • grated Parmesan, to serve

Bring a large pan of very salty water to the boil, then cook the tagliatelle according to the timings on the pack.

Warm the olive oil in a large frying pan, then add the mushrooms and cook for about 5 minutes or until starting to brown. Add the garlic and cook for a minute, then add the scallions and continue to cook for a couple of minutes or until softened. Stir in the harissa paste.

Drain the pasta quickly and not too well, then tip into the pan with the mushrooms. Toss everything together, then serve in warm bowls with the Parmesan sprinkled over.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021.)

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Miso Roasted Parsnips

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , on 7 December 2022| Leave a Comment »

It seems to be miso-roasted everything at the minute, which is ok with us. Here it is with some parsnips.

Miso parsnips – serves 6

  • 4 tbsp olive oil
  • 800g parsnips, peeled and quartered
  • 60g white miso
  • 1 tbsp maple syrup

Heat your oven to 200C/180C fan/Gas 6.

Put the oil into a deep roasting tin and stick it in the oven to heat up.

Bring a pan of salty water to the boil and boil the parsnips for 4-5 mintues, then drain and leave to steam dry in the warm pot for about 10 minutes.

Tip the parsnips into a bowl, pour over the miso and maple syrup, and season well. Stir to coat the parsnips in the mixture.

Remove the hot oil from the oven and tip in the parsnips, basting in the hot oil before roasting for 20 minutes. Baste again with the juices in the tin and return to the oven for another 10 to 20 minutes, until golden.

(Original recipe from BBC Good Food)

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Shahi Gobi Saalan – Cauliflower Curry

Posted in Food, Gluten-free, Indian, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , on 5 December 2022| Leave a Comment »

A rich and delicoius curry recipe by Asma Khan.

Wine Suggestion: We think this dish goes really well with a good Pinot Gris, like the Neudorf Moutere we were tempted to open. Dry, but full of fruit, and dusty, warm spices.

Shahi gobi saalan – serves 6

  • 7 tbsp vegetable oil
  • 1 large bay leaf
  • 2.5cm piece of cassia bark
  • 2 green cardamom pods
  • 1 clove
  • 5 onions, thinly sliced
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tsp ground coriander,
  • 1 tsp chilli powder
  • 2 tsp salt
  • ½ tsp sugar
  • 250ml water
  • 750g cauliflower florets, cut into 5 cm pieces
  • 1-2 x 400ml tins coconut milk
  • 6 tbsp ground almonds
  • a handful of toasted flaked almonds to garnish

Heat the oil in a large heavy saucepan over a medium-high heat. Add the bay leaf, cassia bark, cardamom pods and clove. As soon as the clove starts to puff up, add the onions and cook, stirring, until starting to caramelise.

Add the garlic and ginger and cook for 1 minute, then add the coriander and chilli powder and cook, stirring, for another minute to cook out the spices. Add a splash of water if it starts to stick. Add the salt and sugar, then pour in the water. Bring to the boil, then reduce to a slow boil, then cover and simmer until the oil comes to the side of the pan.

Add the cauliflower and stir to coat in the onion mixture. Bring to the boil, then reduce the heat slightly, cover and cook for about 5 minutes or until the cauliflower is just cooked. Taste and add more salt or sugar to taste.

Add 1.5 tins of coconut milk and the ground almonds and cook, uncovered, for a few minutes. You want a thick and creamy gravy so only add the rest of the coconut milk if needed. Sprinkle the flaked almonds over to serve.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022.)

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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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Olia’s Meatballs – Sugo Della Mamma

Posted in Food, Pasta, tagged , , , , , , , , , , , , , on 24 November 2022| Leave a Comment »

Who doesn’t love meatballs. There’s at least one person in this house who would have them every week. This recipe by Olia Hercules makes heaps to help with that problem.

Wine Suggestion: great with a simple Sangiovese with bright and slightly crunchy fruits and a good wack of tannins. Rocca delle Macie’s Chianti Vernaiolo is our standby and doesn’t hide behind oak, rather celebrates the joy of fruit. The added joy is the smooth tannins this wine brings despite the potentially awkward Sangiovese grape; they have a great feel for getting the balance right even with a bouncingly youthful cuvee.

Olia’s Meatballs – Sugo Della Mamma – makes 30 meatballs

FOR THE MEATBALLS:

  • 60g stale sourdough bread with crusts (or dry out 80g of fresh bread chunks in the oven)
  • 250ml hot whole milk
  • 20g parsley, very finely chopped
  • 400g beef mince
  • 400g pork mince
  • 1 small egg, lightly beaten
  • 2 cloves of garlic, finely grated
  • 100g Pecorino/Parmesan, finely grated, plus extra to serve
  • ¼ nutmeg, finely grated

FOR THE SAUCE:

  • up to 5 tbsp olive oil
  • 2 cloves of garlic, peeled and bruised but left whole
  • 800g tomato passata or 2 x 400g tins chopped tomatoes
  • a couple of sprigs of basil
  • Tagliagelle, pappardelle or orecchiette, to serve

Put the bread into a bowl and pour over the hot milk. Leave for 5 mintues then press the bread down to make sure it’s all soaked. Cover and leave for 15 minutes.

Mix the mince, egg, bread and soaking milk, grated garlic, parsley, cheese and nutmeg together. Season well with 1 tbsp of sea salt and lots of black pepper. Use your hands to mix it all together really well.

Wet your hands and shape the mixture into about 30 golf-ball sixed meatballs.

Heat 3 tbsp of the olive oil for the sauce. Fry the meatballs in batches until browned on a couple of sides. Remove from the pan and set aside.

If you need more fat you can add the extra 2 tbsp of oil, then add the bruised garlic and cook for a few minutes to infuse the oil, then remove and discard.

Add the passata or tomatoes to the pan, then fill the jar or tin with 200ml water and add that with a generous pinch of salt. Cook over a medium-low heat for 15 minutes. Gently place the meatballs into the sauce and cook for 15-20 minutes at a gentle bubble. Add the basil sprigs for the last 5 minutes of cooking time.

Cook the pasta, then roughy drain so a little water remains. Return the pasta to the pot it was cooked in, ladle over the sauce and meatballs and gently stir to combine.

Serve with extra grated pecorino.

(Original recipe from Home Food by Olia Hercules, Bloomsbury, 2022.)

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Gnocchi with Mushrooms & Paprika Butter

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , , on 10 November 2022| Leave a Comment »

We love simple ideas like this one for mid-week inspiration. We used ready-made spinach gnocchi, try and find a decent brand if you can.

Gnocchi with mushroom and paprika butter – serves 3

  • 50g butter
  • 400g chestnut mushrooms
  • 1 clove of garlic, crushed
  • 2 tsp chopped rosemary
  • ½ tsp hot smoked paprika
  • 500g pack gnocchi
  • 100ml sour cream or crème fraîche
  • grated Parmesan, to serve

Heat a small knob of the butter in a pan, add the mushrooms and ½ tsp salt, and cook until soft and golden.

Add the rest of the butter, garlic and rosemary, then cook gently for 4-5 minutes.

Stir in the paprika and season with black pepper, then keep over a low heat while you cook the gnocchi.

Drain the gnocchi and tip into the mushroom pan. Toss everything together and serve in warm bowls with a dollop of cream, lots of black pepper and some Parmesan.

(Original recipe by Janine Ratcliffe in Olive Magazine, October 2019.)

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Chicken with Leeks & Orzo

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , , , , on 9 November 2022| Leave a Comment »

This is a nice soupy-stew sort of thing. Perfect for cold nights but still with nice fresh flavours.

Wine Suggestion: We went a bit left-field for this dish and look for an aged white Rioja where you get the roundness and poise of an oaked chardonnay but with a slightly softer acidity. Graceful in age the Urbina Rioja Bianco Crianza 2014 was both youthful with melon and citrus fruits, and with a layer of aged, tertiary fennel, aniseed and peach. A joy to know this is the current release from an under the radar winery.

Chicken with leeks & orzo – serves 3

  • 3 tbsp olive oil
  • 6 large chicken thighs
  • 250g leeks, cut into short lengths, wash well to get rid of any grit and pat dry with kitchen paper.
  • 1 litre chicken stock
  • half a lemon, cut into 2 fat wedges
  • 6 black peppercorns
  • 200g orzo
  • 150g frozen peas
  • a small handful of parsley, roughly chopped
  • a small handful of tarragon, roughly chopped

Preheat the oven to 200C.

Heat the oil in a large, deep casserole dish. Fry the chicken thighs until well-browned on both sides, then remove and set aside.

Add the leeks to the chicken fat in the pan and cook over a medium-low heat, with the lid on, for 5 minutes, you want them softened but not browned.

Add the stock and stir with a wooden spoon until it comes to the boil, then add half the lemon, peppercorns and 1 tsp of salt. Scatter in the orzo and boil for 3 minutes. Return the chicken to the pan, then cover and bake for 35 minutes.

Add the peas, then return to the oven for another 5 minutes. Add the tarragon and parsley and serve in warm bowls.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021)

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Pomegranate-glazed Aubergine

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 8 November 2022| Leave a Comment »

We served this with steak but it would be nice with other vegetable dishes too.

Pomegranate-glazed aubergine – serves 4

  • 2 large aubergines, peeled and cut into 2.5cm rounds
  • 3-4 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 3 tbsp maple syrup
  • 1 scallions, finely sliced on the diagonal
  • a generous handful of salted peanuts, chopped

Preheat the oven to 220C/200C fan/Gas 7.

Line a large baking tray with baking paper.

Set the aubergine slices onto the baking tray, then brush both sides with olive oil. Bake in the oven for 22-25 minutes until cooked through but not browned.

Mix the pomegranate molasses and maple syrup together, then use a pastry brush to brush evenly over both sides of the aubergines, then sprinkle with some flaked sea salt. Roast for another 5-6 minutes or until glazed and sticky.

Scatter with the scallion and peanuts before serving.

(Original recipe from Persiana Everyday by Sabrina Ghayour, Asteer, 2022.)

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