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Posts Tagged ‘Easy’

We’re back from our holidays and sadly no longer living on a diet of bread, cheese & wine (bread, cheese & ice cream for Orlaith – age 5). This is a nice simple pasta dish for a Friday night.

Wine Suggestion: our choice is a fresh Chenin blanc, the Chateau Hureau Argile which has a crisp freshness as well as great depth matching the creamy chicken.

Chicken, Rocket & Pine Nut Pasta – serves 4 to 6

  • 450g penne pasta
  • 6 tbsp pine nuts
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tsp fresh thyme leaves
  • 4 large chicken breast fillets, sliced into thin strips
  • 4 tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g rocket or watercress, remove any tough stalks
  • Parmesan shavings, to serve

Cook the pasta in lots of boiling salty water until al dente.

Heat a frying pan and lightly toast the pine nuts, then set aside.

Add 1 tbsp of oil to the pan and sauté the onion, garlic & thyme for a few minutes, then tip into a bowl and set aside.

Add another tbsp of oil to the pan and cook the chicken strips for 2-3 minutes and season lightly, then turn and cook for another few minutes, until cooked through and lightly browned. Return the onion mixture and stir to combine. Stir in the crème fraíche and mustard, then bring to a gentle simmer but don’t let it boil.

Drain the pasta and return to the pan, then pour in the creamy chicken and add the rocket or watercress. Toss lightly to combine and season.

Divide between warm bowls and garnish with the toasted pine nuts and some Parmesan shavings.

(Original recipe from Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)

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Everyday Palestinian Salad

We love a chopped salad and this one in particular is a handy one to have up your sleeve. We served with a Palestinian rice dish but it would be suitable for all sorts of eventualities.

Everyday Palestinian Salad – serves 4

  • 4 Persian cucumbers or 1 regular cucumber
  • 3 medium tomatoes
  • 1 red pepper
  • 10g parsley leaves, finely chopped
  • 10g mint leaves, finely chopped
  • 3 tbsp extra virgin olive oil
  • juice of a lemon

Slice the cucumbers in half and remove the seeds with a teaspoon. Finely chop into 1cm dice.

Scoop the seed out of the tomatoes and chop into similar sized pieces to the cucumber. Do the same with the red pepper and put all three into a large bowl.

Dress the salad with the herbs, olive oil, lemon juice, and plenty of salt and black pepper.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)

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Spiced Cauliflower Roast

We try to eat fairly light mid-week with an emphasis on veg and not too many carbs. It’s much easier in the summer when the nights are bright and we don’t crave comfort food the same way.

Today is the first Monday of June, it’s been grey and lashing with rain all day and it feels far from summery, but we live in hope. So there is loads going on in this roasted cauliflower dish – hot chilli, cooling yoghurt, sour pomegranate, fresh herbs and crispy chickpeas. Just what we needed.

Wine Suggestion: A great match is the mildly unfashionable, but very beloved by wine enthusiasts, Mosel Riesling. For simplicity the Dr Loosen Estate Riesling which balances a lighter body with a good depth and personality; light alcohol and body but a dancing, full flavour.

Spiced Cauliflower Roast – serves 4

  • 50g butter, softened at room temperature
  • 2 tsp chilli flakes
  • ½ tsp sumac
  • ½ tsp allspice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cauliflower (about 1kg)
  • 2 x 400g tins chickpeas, drained and rinsed
  • small bunch of flat-leaf parsley, chopped
  • small bunch of coriander, chopped
  • small bunch of mint, chopped
  • 1 red onion, very finely chopped
  • 200g cherry tomatoes on the vine
  • 50g pine nuts, toasted
  • pomegranate molasses

FOR THE FETA DRESSING:

  • 100g good-quality feta
  • 100g Greek yoghurt
  • juice of ½ lemon

Heat the oven to 220C/200C fan/gas 7.

Beat the butter and spices with a wooden spoon in a small bowl.

Trim the outer leaves of the cauliflower and remove the very bottom of the root but not all of it as it will help hold it together. Bring a large pan of salty water to the boil. Cook the cauliflower for 3-4 minutes to soften slightly, then gently remove from the water and onto a baking tray.

Scatter the chickpeas around the cauliflower. Rub the cauliflower with the spiced butter, dot a little butter over the chickpeas and season everything. Roast in the oven for 35 minutes or until the cauliflower is completely tender and the chickpeas crispy.

Meanwhile, make the feta dressing by whisking the feta and yoghurt together in a large bowl until creamy. Add the lemon juice and whisk again, then season. Chill in the fridge until needed.

Remove the cauliflower and chickpeas from the oven and transfer the cauliflower onto a plate. Mix the remaining ingredients except the pomegranate molasses, with the warm chickpeas on the tray. Arrange the chickpeas on a platter and put the whole cauliflower on top. Spoon over the feta dressing and drizzle with a little pomegranate molasses to serve.

(Original recipe from BBCGoodFood)

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Radiatori with Sausage & Saffron

We’re getting a new kitchen and currently trying to clear the cupboards of as many ingredients as possible to save us having to pack them away. I don’t know why we bought a bag of radiatori pasta, maybe we just liked the look of it, but a quick flick of the books turned up the perfect recipe. Do find Italian sausages if you can (we used luganega but you can often find good pork and fennel ones too) as they’re a lot denser than our traditional sausages. Gone are the days when we used to beg Italian restaurants to sell us some!

Wine suggestion: the saffron gives this dish a refinement and character a little different to some other Italian / pasta recipes and we think that the newly classic wines of the Tuscan coast, specifically Bolgheri and northern Maremma suit the dish really well. For sheer value we’d open a bottle Argentiera’s Poggio ai Ginepri which is Cabernet Sauvignon led. However, if you can stretch further then the Cabernet Franc led wines of Biserno, like their il Pino would make this dish feel like a proper event – as all Friday night dishes should be!

Radiatori with Sausage & Saffron – serves 4 to 6

  • 3 tbsp olive oil
  • a large onion, roughly chopped
  • 500g Italian sausages, remove the skins and break up the meat with your hands
  • ¼ tsp of saffron threads
  • 600ml passata
  • 500g radiatori pasta
  • basil & grated pecorino (to serve)

Warm the oil in a heavy casserole. Add the onion with a pinch of sea salt and cook over a medium-low heat for about 10 minutes or until softened.

Turn the heat up, then add the sausagemeat, keep breaking it up with your spoon if needed, and stir until it loses its raw appearance, then add the saffron and passata. Bring to a bubble and turn the heat down low and simmer gently for 40 minutes.

Place a lid on the casserole and turn off the heat, then cook the pasta in lots of boiling, salty water for the time on the packet. Reserve a few ladlefuls of pasta water before you drain it.

Tip the pasta into the sauce and toss together, adding a bit of pasta water to help it come together if needed. Serve sprinkled with basil and pecorino.

(Original  recipe from At My Table by Nigella Lawson, Chatto & Windus, 2017.)

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cong hua can dou

This is a Chinese method for cooking broad beans which is really straightforward and super tasty. If you want to double pod your beans, just blanch for a minute first and the skins will easily pop off. We served this alongside Dongpo pork but it would go equally well alongside a lot of meat dishes.

Stir-fried broad beans with spring onion – serves 3-4

  • 1kg young broad beans in pods or 350g shelled (we used frozen broad beans, defrosted or blanched to remove skins)
  • 1 tbsp cooking oil
  • 2 tbsp thinly sliced scallions, white part only
  • ¾ tsp caster sugar
  • 4 tbsp thinly sliced scallions, green parts only

Heat the oil in a wok over a high heat. Add the scallion whites and stir-fry briefly until fragrant. Add the beans and stir-fry briefly until fragrant. Add the beans and toss in the oil. Add 150ml of water, the sugar, season with salt and bring to the boil. Cover and simmer over a medium heat for a few minutes, until tender – careful they don’t boil dry.

Remove the lid and increase the heat a bit to reduce the liquid. When only a couple of tablespoons of liquid are left, add the scallion greens and stir until fragrant, then serve.

(Original recipe from Land of Fish & Rice by Fuchsia Dunlop, Bloomsbury, 2016.)

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Salmon & horseradish burgers

These are great for a Friday night supper or weekend lunch. Really light & tasty.

Wine Suggestion: Chateau Pesquié make a lovely, fresh Chardonnay in the Ventoux. It helps that it’s the coolest part of the southern Rhône as it tastes lovely and fresh like a good Maçon Chardonnay. Refreshing, unoaked and easy; perfect for a Friday after a long week at work.

Salmon & horseradish burgers – serves 4

  • 4 skinless salmon fillets (about 500g)
  • 1 tbsp creamed horseradish
  • zest of 1 lemon & 2 tsp juice
  • small handful of dill, chopped
  • 1 tbsp vegetable oil
  • 4 tbsp mayonnaise
  • 4 crusty rolls, split
  • 85g watercress
  • 25g cucumber, sliced
  • 4 radishes, thinly sliced

Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and whizz to a fine paste.

Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 minutes on each side or until golden.

Meanwhile, mix the rest of the dill with the mayonnaise and spread some onto the base of the rolls. Toss the watercress with the lemon juice and put a handful on top of each roll base. Top with a burger and garnish with slices of cucumber and radish.

(Original recipe from BBC Good Food)

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White aspargus with serrano ham and chive dressing

We adore this stuff. A piece of salty ham and mustardy dressing are all that’s needed for a delicious starter or light lunch.

Wine Suggestion: given the ham and mustard dressing we chose a bottle of Dönnhoff Liestenberg Riesling Kabinett which was superb. It had a vibrancy and freshness to match the salty fatiness of the ham and the tangy dressing.

White asparagus with serrano ham and chive dressing – serves 4

  • 16 fat white asparagus spears
  • 4 slices serrano ham

FOR THE DRESSING:

  • 1 tbsp lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp clear honey
  • 3 tbsp walnut or hazelnut oil
  • 1 tbsp snipped chives

Trim the asparagus and peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender, then drain well.

Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.

Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.

(Original recipe from BBC Good Food)

 

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