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Posts Tagged ‘Easy’

Scallop Risotto with Brown Butter

Posted in Food, Italian, Shellfish, tagged , , , , , , , , , on 2 August 2025| Leave a Comment »

You get a much more generous helping of scallops when you cook them for yourself at home and they make a super fancy risotto.

Wine Suggestion: Keeping it Italian we went for the Murgo Etna Bianco, a blend of Carricante and Catarrato which had body, loads of salty, minerality and bags of freshness.

Scallop risotto with brown butter – serves 2

  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 cloves of garlic, crushed
  • 200g risotto rice
  • 175ml white wine
  • 500ml hot fish stock
  • 30g Parmesan, finely grated
  • 75g butter
  • 6 large or 12 small scallops (we had a few more than this)
  • a handful of chives, chopped
  • juice of half a lemon
  • a grating of nutmeg

Heat the oil in a deep frying pan and fry the shallot for 6 to 8 minutes or until softened. Add the garlic and fry for another minute, then stir in the rice. Toast for a few minutes and stir to coat the rice in the oil. Add the wine and let it bubble until almost all absorbed.

Add a ladle of the hot fish stock to the rice and stir until it has been absorbed. Keep going like this, adding a ladleful at a time until all the stock is used and the rice is creamy and tender. Season, then stir in the Parmesan and 25g of the butter. Remove from the heat and cover with a lid. It will rest while you cook the scallops.

Heat a frying pan over a high heat. Pat the scallops dry with kitchen pepper, then season and brush lightly with oil. Add the scallops to the hot frying pan and sear for 1 to 2 minutes on each side, depending on the size of your scallops. Remove the scallops to a plate and take the pan off the heat. Add the rest of the butter and stir until it is foaming and browned – it should smell nutty. Season with black pepper, the chives, lemon juice and nutmeg. Return the scallops to the pan and spoon the butter over them.

Give the rice a stir and divide between warm bowls. Place the scallops on top and pour over the brown butter.

(Original recipe by Anna Glover in Olive Magazine, July 2024.)

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Spanish Rice with Clams

Posted in Food, Shellfish, Spanish, tagged , , , , , , , , on 27 July 2025| Leave a Comment »

A summery seafood dish with deliciously sweet Irish clams.

Wine Suggestion: A Spanish dish with rice and clams … we just had to open an Albariño! Perrenially reliable, but especially good the last few years is Bodegas Castro Martin; vibrant, salty, and with a great balance of depth, weight and flavour.

Spanish rice and clams – serves 4

  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, finely sliced
  • 1 bay leaf
  • 2 tsp tomato purée
  • 300g Bomba rice or other short-grain rice
  • 750ml fresh fish stock
  • a handful of marjoram leaves
  • 500g clams, cleaned

Heat the oil in a shallow casserole or paella pan over a low heat. Add the shallot and cook for 5 minutes to soften. Add the garlic, bay and tomato purée and cook for a further minute.

Stir in the rice and increase the heat to medium-high. Toast the rice for a minute before adding the fish stock, marjoram and plenty of seasoning. Stir and cover, then reduce the heat to low and simmer for 12 minutes until the rice is almost cooked and still soupy.

Add the clams, cover and cook for another 4 minute until the clams have opened (chuck any that stay closed), then serve.

(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant, 2022.)

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Avgolemono

Posted in Chicken, Food, Gluten-free, Greek, tagged , , , , , , , , , , , , on 5 June 2025| Leave a Comment »

A Greek chicken and rice soup with egg and lemon. Tastes delicious and can only be good for you.

Avgolemono – serves 4 to 6

  • 125g extra virgin olive oil
  • 2 medium white onions, diced into 1cm pieces
  • 2 medium carrots, diced into 1cm pieces
  • 2 ribs of celery, diced into 1cm pieces
  • 3 large cloves of garlic, peeled and finely sliced
  • 3 bay leaves
  • 500g skinless chicken breasts
  • 125g rice
  • 2 large eggs
  • 75g lemon juice
  • 3 tbsp dill, chopped

Heat the oil in a large pot, then add the onions, carrots, celery, garlic, bay leaves and a pinch of salt. Cook gently for about 30 minutes or until soft.

Meanwhile, put the chicken in a single layer in a large pan and cover with 2 litres of water. Add 2 tsp of fine sea salt, then bring to a simmer with the lid on. As soon as the water simmers, turn the heat right down and cook for 5 minutes, then turn the heat off and leave until cool enough to handle.

Remove the chicken and reserve the cooking liquid. Chop the chicken into 1cm pieces.

Add the rice, chicken and chicken cooking waterto the cooked vegetables and bring up to a gentle simmer. Cook for 30 minutes or until the rice is tender.

Whisk the eggs and lemon juice together, then add a couple of ladlefuls of the hot soup to this mix, whisking constantly, before adding the mixture to the soup in a thin stream, stirring all the time.

Bring the soup back to a simmer and leave for another 5 to 10 minutes, stirring constantly until thickened slightly. Remove the bay leaves and check the seasoning. Stir in half the dill, then take off the heat and leave to rest for 10 minutes.

Seve in warm bowls with the rest of the dill, some more black pepper and a drizzle of good olive oil.

(Original recipe by Nick Bramham in FT Magazine, 1/2 March 2025.)

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Thai Chicken with Basil

Posted in Asian, Chicken, Food, tagged , , , , , , , , , , on 3 June 2025| Leave a Comment »

A tasty and colourful dish which we have also successfully cooked with pork fillet so feel free to try that either. The Thai basil makes this dish so we only every make it when we can get that.

Wine Suggestion: Thai basil brings an herbaceousness that we think goes with red Northern Rhone or Burgundy, especially if there’s a little whole bunch fermentation. So for this dish we opened an bottle of Domaine Jamet’s Cotes du Rhone rouge which is made from Syrah grown on the upper slopes around Cote Rotie and with some whole bunch. A wine that benefits from 6 to 12 months in the bottle this had a smoothness, earthiness and well integrated tannins as well as remaining fresh and weightless so not to overwhelm the food.

Thai Chicken with Basil – serves 3

  • 2 tbsp vegetable oil
  • 2 skinless chicken breasts, cut into strips
  • 1 Thai green chilli, deseeded and finely chopped
  • 2 cloves of garlic, julienned
  • 1 tbsp sesame oil
  • 1 medium red pepper, deseeded and diced into 1cm pieces
  • 3 scallions, cut into 5cm pieces
  • 1 tsp freshly roasted and ground coriander
  • 1 tbsp palm sugar or soft brown sugar
  • 1 tsp cornflour
  • 2 tbsp fish sauce (nam pla)
  • 1 tbsp light soy sauce
  • 7g fresh Thai basil, shredded
  • plain rice and fresh coriander, to serve

Heat a tbsp of the vegetable oil in a wok over a high heat, then add half the chicken strips. Add the green chilli and garlic and stir-fry for about 5 minutes or until the chicken has changed colour. Sprinkle with a little of the sesame oil, then remove to a plate.

Add the remaining tbsp of vegetable oil to the wok, then add the red pepper, scallions, ground coriander and sugar. Stir-fry for 2 minutes, then add the chicken.

Mix the cornflour with the fish sauce and soy until smooth, then pour into the pan, stirring constantly for a minute or until the juices thicken slightly. Sprinkle with the remaining sesame oil. Toss in the basil, season to taste and serve with plain rice and lots of chopped coriander.

(Original recipe from Grow, Cook, Nourish by Darina Allen, Kyle Books, 2017.)

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Roast Potatoes with Rosemary & Za’atar

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 20 May 2025| Leave a Comment »

Ottolenghi potato dishes are always a big hit and these were no exception. The rice flour makes them particularly crispy.

Roast potatoes with rosemary & za’atar – serves 6 to 8

  • 2.5kg Maris Piper potatoes, peeled and cut fairly small – about 4-5cm chunks
  • 2 tbsp fine salt
  • 3 large sprigs of rosemary, 1 left whole and the leaves of the other 2 finely chopped
  • 150ml sunflower oil
  • 2 tbsp rice flour
  • 1 tsp sea salt flakes
  • 2 tbsp za’atar

Put the potatoes into a large pan and cover with cold water. Add the fine salt and the whole rosemary sprig, then bring to the boil. Simmer for 10-15 minutes, or until just tender. Drain well and throw away the rosemary, then return the potatoes to the warm pan. Leave to dry for at least 15 minutes.

Heat the oven to 220C Fan.

Put the oil in a large roasting tray and put into the oven to heat for 10 minutes.

Add the rice flour to the dry potatoes and gently toss to coat.

Carefully add the potatoes to the hot oil in the tray, then roast for 50 minutes, turning halfway. Add the chopped rosemary and gently toss, then return to the oven for a further 3 minutes. Remove the potatoes from the oven and stir in the sea salt flakes and za’atar.

(Original recipe from Ottolenghi Comfort, Penguin Random House, 2024.)

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Shakshuka with Feta & Coriander

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 11 May 2025| 2 Comments »

We cook many versions of shakshuka on weekends and they’re all good. Here’s the latest – serve with toasted sourdough.

Shakshuka with feta & coriander – serves 2-3

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 4 cloves of garlic, finely sliced
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tsp hot smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 4 eggs
  • 100g feta
  • a large handful of coriander leaves, roughly chopped

Heat the oil in a deep frying pan over a high heat. Add the onion and cook for a couple of minutes, then add the peppers and garlic and cook for another 4 minutes. If the pan looks dry just add a splash of water rather than more oil.

Add the cumin, cinnamon, paprika and some flaky sea salt and stir briefly until the spices smell good. Stir in the tomatoes and simmer for 10-15 minutes to let the sauce thicken a bit.

Make 4 wells in the sauce and crack an egg into each one. Place a lid over the frying pan and leave the eggs to cook for 5 minutes or until the whites are just set.

Crumble the feta over the top, sprinkle with the coriander and season with black pepper.

Serve with toasted sourdough.

(Original recipe from Lose Weight for Good by Tom Kerridge, Bloomsbury Publishing Plc, 2017.)

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Linguine Vongole

Posted in Food, Italian, Pasta, Shellfish, tagged , , , , , , , , , , , , , on 7 May 2025| Leave a Comment »

Linguine vongole – possibly the most perfect pasta dish. Lots of garlic and fresh salty clams – delicious!

Wine suggestion: working well with this dish is the under-rated grape from the south of Italy: Fiano. We’d highly recommend seeking it out as it has the beguiling fresh, almost crisp stonefruit character and some sort of citrus twist depending on where it comes from. While most is grown in Campagnia and the south of Italy it’s now being found successfully in Argentina and Australia, like Pikes “Luccio” from the Clare Valley … where the citrus twist is lime and delicious at that.

Linguine Vongole – serves 4

  • 1kg fresh clams
  • 400g linguine
  • 4 tbsp olive oil
  • 6 cloves of garlic, sliced very thinly
  • 1 large red chilli, finely chopped
  • 100ml white wine
  • 30g unsalted butter
  • 20g flatleaf parsley, finely chopped
  • 1 large lemon

Put the clams in a sinkful of water with a decent handful of salt, then discard any that don’t close.

Bring a large pan of salty water to the boil and cook the pasta according to the timings on the pack.

Meanwhile, put the olive oil, garlic and chilli into another large pan, then turn on the heat and allow them to cook gently for a few minutes but without taking on any colour. When it smells really good, add the wine and cover the pan. Turn the heat up high and when the wine is steaming, add the clams. Clamp the lid back on and give the pan a shake, then leave for a few minutes.

Reserve a large mug of the pasta water, then drain the pasta and add it to the pot of cooked clams. Add a good splash of pasta water, the butter and parsley. Mix and toss well to make a sauce that coats the pasta. Squeeze in the juice from half the lemon and grate in some lemon zest. Mix again, then season if needed. Serve with a drizzle of your best olive oil.

(Original recipe from The Farm Table by Julius Roberts, Ebury Press, 2023.)

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Thai Spiced Mussels

Posted in Food, Shellfish, tagged , , , , , , , , , on 27 April 2025| Leave a Comment »

Mussels are a regular Friday night treat for us and this sauce with Thai spices and coconut milk is really delicious. As ever, you will need lots of crusty bread.

Wine Suggestion: We really like matching Thai curries with Riesling, especially if there’s a touch of residual sugar. Unusually for the Clare Valley (which is typically bone dry) Pikes Hills & Valleys Riesling has about 9 grams of residual sugar which makes this fruity, rather than sweet. We had a bottle a few years old which accentuated the lime and lifted aromas and made a wonderful match.

Thai spiced mussels – serves 2

  • 1 tbsp coconut oil
  • 1 onion, peeled and finely sliced
  • 20g ginger, peeled and cut into matchsticks
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 2 tbsp red Thai curry paste
  • 1 tbsp tomato puree
  • 400ml tin coconut milk
  • 1 tsp brown sugar
  • 1 kg mussels, cleaned and debearded (chuck any that don’t close after a sharp tap)
  • 1 lime, juiced
  • a handful of Thai basil leaves
  • crusty bread, to serve

Heat the coconut oil in a large casserole or heavy saucepan over a medium heat. Add the onions and ginger and cook gently for 10 minutes. Add the turmeric and coriander and cook for another minute, then add the curry paste and tomato puree and cook for a minute more.

Add the coconut milk and brown sugar, bring to the boil, then turn the heat down to simmer and cook for 5 minutes.

Add the cleaned mussels, then turn up the heat, cover with a lid and cook for 5 minutes or until all the mussels have opened (chuck any that don’t open).

Stir the mussels through the sauce, then add the lime juice and tear in the Thai basil leaves. Serve with lots of crusty bread.

(Original recipe by Georgina Hayden in The Guardian, 11 Feb 2025)

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Hake with Panko & Pesto

Posted in Fish, Food, tagged , , , , , , , , , , , , , , on 26 April 2025| 2 Comments »

A week night fish dish that was a hit with everyone in our family, and that’s saying something. Peas are obligatory as the side.

Wine Suggestion: this works excellently with a zesty, citrus flavoured white like the Pico Maccario Gavi di Gavi from Piedmont in Italy.

Hake with Panko & Pesto – serves 4

  • 1kg floury potatoes, cut into wedges
  • 2 tbsp olive oil, plus a little extra
  • 4 pieces of hake (or another firm white fish), skin and bones removed
  • 2 tbsp pesto
  • 2 tbsp panko breadcrumbs
  • 2 tbsp finely grated Parmesan
  • 1 tbsp chopped pine nuts
  • 1 tbsp capers, finely chopped
  • 1 tbsp dill, chopped
  • 3 tbsp mayonnaise
  • ¼ lemon, zested and juiced

Heat the oven to 220C/200C fan.

Put the wedges onto a baking tray and drizzle over 1 tbsp of olive oil. Season with salt and pepper, then toss to coat in the oil. Bake for 50-55 minutes, turning halfway, until crispy and golden.

Oil another baking sheet and add the fish pieces. Spread the pesto over the fish pieces and sprinkle over the panko breadcrumbs. Drizzle with a tbsp of olive oil, then sprinkle over the Parmesan and chopped pine nuts. Place in the oven for the final 10-12 minutes of cooking time. The top should be golden and the fish should flake easily.

Mix the capers, dill, mayonnaise, lemon zest and juice with some black pepper in a small bowl. Serve the fish with the wedges, peas and dip.

(Original recipe from BBC Good Food)

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Pea, Broccoli & Pesto Tortellini

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , , , on 25 March 2025| Leave a Comment »

This isn’t really a recipe but it might just save your dinner some evening.

Wine Suggestion: This really works with a zippy, fresh white like the Höpler Gruner Veltliner. Elegant and minerally with a real purity of pear and lemon flavours overlaid with a light white pepperiness and savoury umami finish

Pea, broccoli & pesto tortellini – serves 2

  • 200g tenderstem broccoli, cut into short pieces
  • 100g frozen peas
  • 250g pack spinach & ricotta tortellini
  • 1 lemon, zested and juiced
  • 4 tbsp fresh pesto
  • Parmesan, to serve
  • best extra virgin olive oil, to serve

Bring a large pot of salty water to the boil, then add the broccoli and cook for 1 minutes. Add the frozen peas and cook for 2 more minutes, then scoop all the veg out with a slotted spoon and set aside.

Bring the water back to the boil and cook the pasta according to the pack instructions.

Drain the pasta well and return it to the pan. Add the lemon, cooked veg and pesto and gently toss to combine. Serve in warm bowls with Parmesan and a glug of olive oil if you like.

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Moules à la crème

Posted in Uncategorized, tagged , , , , , , , , on 17 March 2025| Leave a Comment »

Inspired by a recent trip to Paris by Jules where she had to take shelter in a random place to get out of the rain and they served a delicious moules à la crème. A little bit more effort than Moules Marinière but very much worth it.

Wine Suggestion: Overlooked within Muscadet are certain vineyards and wines that stand out as having something extraordinary to them. Les Clos du Montys Muscadet by Jérémie Huchet  is grown on a very special spot with unique soils that give this wine an extra fleshiness and body compared to other Muscadet which enables the wine to stand up to the extra level of richness of the Crème.

Moules à la crème – serves 2 or 4 as a starter

  • 1kg mussels (or more if you like), cleaned and debearded (chuck any that won’t close when you give them a sharp tap)
  • 20g butter
  • 3 shallots, thinly sliced
  • 4 cloves of garlic, thinly sliced
  • 2 bay leaves and a few sprigs of thyme tied together to make a bouquet garni
  • 300ml white wine
  • 200ml crème fraîche
  • 2 egg yolks
  • parsley, finely chopped

Warm the buttter in a large saucepan over a gentle heat. Add the shallot and garlic and cook gently for 5 minutes. Add the white wine, bouquet garni and some black pepper. Turn the heat up and simmer for 10 minutes.

Add the mussels to the pan, stir and clamp on a tight fitting lid. Cook for 2 minutes, then stir, replace the lid and cook for another 2 minutes. The mussels are ready when they have all opened – chuck any that stay closed.

Remove the pan from the heat and scoop out the mussels with a slotted spoon into a bowl.

Return the pan to the heat and boil the stock for 5 minutes. Put a fine sieve over a clean bowl and strain the stock into the bowl. Rinse the saucepan, then pour in the strained stock. Heat to a gentle simmer.

Whisk the crème fraîche and egg yolks together in a bowl. Whisk in a couple of ladles of the stock and then pour into the simmer stock, stirring continuously.

Keep gently warming the sauce and stirring until the sauce thickens slightly, then return the mussels to the pan and warm through briefly. Add the parsley and serve in warm bowls with lots of crusty bread.

(Original recipe from Lickedspoon with Debora Robertson, Substack, 2 Feb 2025.)

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Thai Pork & Peanut Curry

Posted in Food, Pork, tagged , , , , , , , , , , , , on 26 February 2025| Leave a Comment »

Peanut butter makes the best sauces, and here it makes a very simple dish taste delicious.

Wine Suggestion: Think of peanuts as legumes (which they technically are) and matching with wine gets a bit easier. With the gentle heat of the curry a touch of fruitiness doesn’t go astray either. Something like the Pinot Gris from Forrest Estate in Marlborough which combines a wonderful array of citrus and apple freshness, textured minerality plus a rich and exotic peach, pear and honeysuckle roundness.

Thai Pork & Peanut Curry – serves 4

  • 1 tbsp vegetable oil
  • a bunch of scallions, sliced
  • a small bunch of coriander, stalks finely chopped and leaves picked
  • 1 large pork fillet (tenderloin), sliced
  • 4 tbsp Thai red curry paste
  • 4 tbsp smooth peanut butter
  • 1 tbsp soft brown sugar
  • 1 tbsp soy sauce
  • 400ml tin coconut milk
  • 200g pack of baby corn
  • juice of 1 lime
  • steamed jasmine rice, to serve

Heat the vegetable oil in a large saucepan, then add the scallions and coriander stalks and cook for 1 minute. Add the pork slices and cook for 5 minutes until sealed and starting to brown.

Stir in the curry paste and peanut butter and mix well, then add the sugar, soy and coconut milk, plus ½ can of water. Mix well, then cover and leave to simmer for 15 minutes, stirring occasionally.

Remove the lid, add the baby corn and increase the heat. Bubble for a few minutes or until the corn is cooked and the sauce has thickened slightlly. Stir in the lime juice and check the seasoning. Serve with the coriander leaves and steamed jasmine rice.

(Original recipe from BBC Good Food)

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Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

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Cheese & Tapenade Puffs

Posted in Food, Vegetarian, tagged , , , , , , , , , on 9 February 2025| Leave a Comment »

These little savoury diamonds are perfect with aperitifs.

Cheese & tapenade puffs – makes 28-32

  • 1 x 320g ready-rolled puff pastry sheet
  • 2 tbsp black olive tapenade
  • 55g mature Cheddar, grated
  • 1 egg, beaten
  • 55g Parmesan, grated

Place the puff pastry sheet on a lightly floured work surface.

Spread the tapenade over one half of the pastry. Sprinkle the Cheddar cheese over the tapenade then fold the other side of the pastry over to encase the tapenade.

Dust the top of the pastry with a little flour then reroll to the oringal size and shape. Brush the surface with beaten egg and sprinkle over the Parmesan. Very gently roll the rolling pin over the top just to press the cheese into the pastry. Transfer to a tray lined with baking paper and chill in the fridge for 30 minutes.

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

Line 2 baking sheets with non-stick baking paper.

Trim the edges of the rectangle to make it neat, if needed, then divide the pastry into 4 strips vertically. Remove a small triangle from each end, then slice each strip into 6-7 diamond shapes. Chill in the fridge again for just 10 minutes.

Put the diamonds the prepared baking sheets and bake in the hot oven vor about 15 minutes, or until golden brown . Leave to cool slightly on a wire rack and serve warm.

(Original recipe from Mary’s Foolproof Dinners by Mary Berry, Penguin: Random House UK, 2024.)

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Spaghetti al Limone

Posted in Cheese, Food, Pasta, Vegetarian, tagged , , , , , , , , , , , on 6 February 2025| Leave a Comment »

This is very rich and delicious so you can serve it in slightly smaller portions. The cooking time is a bit longer than our usual lemon spaghetti but it’s worth it for the flavour and silky texture. Perfect for an indulgent lunch at the weekend.

Wine Suggestion: An oaky white like the Dominio de Tares Old Vine Godello which is fermented with wild yeasts and aged in oak barrels. This makes it more complex, savoury and gtreat with rich, velvety foods like this.

Spaghetti al Limone – serves 6

  • 225ml cream
  • 2 unwaxed lemons (zest of 2 and juice of 1)
  • 100g butter
  • 500g spaghetti
  • 150g grated Parmesan cheese, plus extra to serve

Put the cream and the lemon zest into a large heavy-based saucepan and bring to the boil. Lower the heat and simmer for 2 minutes.

Now start adding the butter, about 1 tbsp at a time while stirring continuously. Wait for 30-45 seconds before adding the next tbsp of butter – it should be completely melted before you add any more. Keep going until you have used all the butter and you have a rich sauce. Set aside.

Cook the spaghetti in lots of salty water until al dente. Scoop out a mugful of the pasta water before draining.

Add half the pasta water to the cream sauce and bring to a simmer. Season generously with salt and pepper.

Turn the heat back down to low, then add the cooked spaghetti and toss to coat. Add the Parmesan, 1 tbsp at a time, as you did with the butter and waiting 30-45 seconds between each addition. Stir continuously and add another splash of pasta water if it starts to get stiff. Keep going until all the Parmesan has been added, then pour in the lemon juice and toss once more.

Serve in warm pasta bowls and top with a little extra Parmesan.

(Original recipe from Avoca at Home, Penguin Random House, 2022.)

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Cauliflower, Lentil & Coconut Dahl

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 19 January 2025| Leave a Comment »

There is one person in our household of 3 who has decided to be a vegetarian for January. We’re not all joining in as there was far too much other stuff in the freezer but we’re trying to batch cook things like this to keep her going for the month and to avoid her living on koka noodles. This is a simple and lovely dahl. Serve with rice and naan or flatbreads. It is also suitable for those doing veganuary.

Wine Suggestion: We quite like an earthy dahl with a beer and chose a local brew, the Barrelhead Hopsburgh Helles, a creamy pale golden German style lager that’s lovely and smooth.

Cauliflower, lentil & coconut dahl – serves 4 to 6

  • 4 tbsp coconut oil
  • 2 tbsp mustard seeds
  • 1 large onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ to 1 tsp chilli flakes, to taste
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 180g dried red lentils
  • 1 x 400ml tin coconut milk
  • 400ml tomato passata
  • 600ml water
  • 75g baby spinach
  • 2 tbsp chopped coriander
  • juice of 1 lemon

Melt the coconut oil in a large heavy-based saucepan over a medium heat. Add the mustard seeds and cook until they start to pop.

Add the onion with a large pinch of salt and cook for 10 minutes, until softened but not browned. Add the garlic and cook for a further minute, then add the ground coriander, turmeric, cumin and chilli flakes and cook for another minute.

Add the cauliflower, lentils, coconut milk, tomato passata and water. Stir well and bring to the boil, then reduce the heat and simmer for 20 to 25 minutes or until the lentils and cauliflower are cooked. Give it a stir occasionally to prevent it sticking.

Add the spinach, coriander and lemon juice and season well with salt and pepper.

Serve with rice and daal or flatbreads.

(Original recipe from Avoca at Home, Penguin Random House, 2022.)

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Thai Red Salmon Curry

Posted in Fish, Food, tagged , , , , , , , , , , on 15 January 2025| Leave a Comment »

This is a quick curry but it still tastes delicious and simple enough to throw together after work.

Thai red salmon curry – serves 2

  • 100g dried rice noodles
  • 350g skinless salmon fillets, cut lengthways into 4 thin pieces
  • 1½ tbsp vegetable oil
  • 3 tbsp Thai red curry paste
  • 1½ tsp finely grated garlic
  • 1 tsp finely grated ginger
  • 125ml chicken stock
  • 400ml tin coconut milk
  • 2 tsp fish sauce
  • 1 tsp white sugar
  • 4 baby bok choy, leaves separated
  • 1-2 tbsp lime juice, plus wedges for serving
  • fresh coriander leaves, to serve
  • red bird’s eye chilli, finely sliced, to serve

Soak the noodles in boiling water according to the pack instructions, then drain and divide between two bowls.

Season the salmon, then heat the oil in a large non-stick frying pan over a high heat. Cook the salmon for a minute on each side, then transfer to a plate. It doesn’t need to be cooked through yet, just lightly golden on the surface.

Add the curry paste, garlic and ginger to the pan. Cook, stirring continuously, for a minute, then add the chicken stock and simmer rapidly for a minute, stirring to scrape any sticky bits from the bottom of the pan. Add the coconut milk, fish sauce and sugar, then simmer rapidly for 2 minutes.

Return the salmon to the pan and push the bok choy in around it. Simmer for 2 minutes, pushing the bok choy into the liquid as it wilts. Once the salmon flakes easily, remove the pan from the heat.

Pour the lime juice over the fish and serve over the noodles. Sprinkle with the coriander and fresh chilli before serving with extra lime wedges.

(Original recipe from Recipetin Eats Tonight by Nagi Maehashi, Pan Macmillan, 2024.)

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Smoked Haddock & Leek Risotto

Posted in Uncategorized, tagged , , , , , , , on 14 January 2025| Leave a Comment »

A delicious fish risotto which also includes Parmesan cheese. We’re firm disbelievers of the “no cheese with fish” rule!

Wine Suggestion: we gravitated to something Spanish for this dish, the Bodegas Castro Martin Albariño, which has the body and texture required to stand up to the richness and intense flavours the dish presents with the the umami pepperiness complimenting the salty/savoury smoked fish.

Smoked haddock & leek risotto – serves 4

  • 50g butter
  • 4 medium leeks, finely sliced
  • 1.25 litres light chicken stock
  • 450g smoked haddock
  • 300g risotto rice
  • 75g Parmesan cheese, finely grated

Melt the butter in a saucepan, add the leeks and and gently cook for 15 minutes.

Meanwhile, bring the stock to a gentle simmer in a separate pan.

Put the fish in another pan and enough of the hot stock to cover. Poach for 5 minutes, then remove the skin and discard. Leave the cooked fish in the stock off the heat.

Add the rice to the leeks and stir until coated in the butter. Start adding the stock, a ladle at a time, stirring constantly. Add another ladle when the previous one has been completely absorbed. Keep going for about 20 minutes, then start tasting the rice – you want it to be soft with just a slight bite in the middle. Use the stock in the fish for the last addition of liquid.

Gently break the fish into chunks and stir into the risotto at the last minute, along with 2 tbsp of the Parmesan.

Check the seasoning (you probably won’t need salt) and add plenty of freshly ground black pepper.

Serve immediately with the rest of the Parmesan for sprinkling over.

(Original recipe from Rosast Figs, Sugar Snow by Diana Henry, Aster*, 2023.)

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Ginger & Chilli Chicken

Posted in Chicken, Food, tagged , , , , , , , , , , on 9 January 2025| Leave a Comment »

Just chicken fillets with a nice tasty sauce and water chestnuts, which we love!

Ginger and Chilli Chicken – serves 6

  • 6 small skinless chicken breasts
  • 2 tbsp sunflower oil
  • 2 level tbsp cornflour
  • 1 banana shallot, finely chopped
  • 250g chestnut mushrooms, halved or quartered
  • 300ml chicken stock
  • 4 tbsp full-fat crème fraîche
  • 1 x 275g tin water chestnuts, thinly sliced
  • 2 tbsp fresh coriander

FOR THE MARINADE:

  • 1 tbsp runny honey
  • 2 cloves of garlic, finely grated
  • 1 tsp finely grated root ginger
  • 1 red chilli, deseeded and finely chopped
  • 3 tbsp soy sauce
  • 3 tbsp hoisin sauce

Slice the chicken breasts in half horizontally, to make 12 thin fillets.

To make the marinade, measure the ingredients into a large bowl and mix together. Add the chicken breasts, toss to coat and marinate in the fridge for 1 hour.

Heat half the oil in a large frying pan over a high heat. Remove the chicken from the marinade (but don’t throw the marinade away) and place in a single layer in the pan (you will probably need to do this in batches). Brown for 3 minutes, turning halfway. Transfer to a plate and wipe the pan with damp kitchen paper to remove any marinade.

Mix the cornflour with 4 tbsp of water in a small bowl until smooth.

Heat the rest of the oil in the frying pan over a high heat. Add the shallot and mushrooms and fry for a few minutes. Add the reserved marinade, the stock and the crème fraîche and bring to the boil, stirring continuously. Add the cornflour mixture, season and bring to the boil to thicken.

Add the water chestnuts and return the chicken to the pan. Cover, reduce the heat and simmer gently for 5 minutes, until the chicken is cooked through and the sauce has a nice consistency.

Serve with rice and sprinkle with coriander to serve.

(Original recipe from Mary’s Foolproof Dinners, BBC Books, 2024.)

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Chicken Fricassee

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 7 January 2025| 2 Comments »

So simple and yet so lovely. The bit that takes time can be done earlier in the day and it’s fairly easy to finish off later. Serve with rice or whatever you fancy.

Wine Suggestion: We like how the stonefruit characters, mixed with slightly lower acidity from a southern Rhône white goes with the gentle and elegant nature of this dish. The Grapillon d’Or Vacqueyras white is a good example and it’s fleshy character and minerally/nutty textures are just perfect.

Chicken Fricassee – serves 6 to 8

  • 2kg whole chicken

FOR THE POACHING LIQUID:

  • 750ml chicken stock
  • 2 banana shallots, sliced
  • 2 celery sticks, sliced
  • 8 tsp black peppercorns
  • ½ lemon
  • a large bulb of garlic, cut in half horizontallly

FOR THE SAUCE:

  • a large knob of butter
  • 500g banana shallots, thinly sliced
  • 3 sticks celery, finely diced
  • 200ml double cream
  • 3 tbsp chopped chives
  • 3 tbsp chopped flatleaf parsley

Put the whole chicken into a large, deep saucepan. Add all of the poaching liquid ingredients and bring to the boil. Cover and simmer very gently for 1 hour, or until the chicken is cooked. Remove from the heat and allow to cool in the liquid.

When the chicken is cold, take the chicken out and remove the meat from the carcass – discard the bones and skin. Tear the meat into large pieces and set aside. Strain the poaching liquid through a sieve into a large jug. Squeeze the garlic from the skin into a small bowl and mash with a fork. Discard the poaching veg, lemon and peppercorns.

To make the sauce, melt the butter in a large frying pan over a medium heat. Add the shallots and celery and cook for about 10 minutes or until soft. Add the mashed garlic and fry for 10 seconds, then pour in the vermouth and boil to reduce by half. Add 600ml of the poaching liquid, bring to the boil and boil hard for 3 minutes.

Add 2 tbsp of the remaining poaching liquid to the cornflour and stir until smooth. Add this to the pan and cook until the sauce has thickened. Add the cream and cooked chicken and gently reheat until hot. Add the fresh herbs and season well with salt and black pepper.

(Original recipe from Mary’s Foolproof Dinners, BBC Books, 2024.)

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