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Posts Tagged ‘Easy’

Try these to wet your appetite with a glass of sherry and some crusty bread.

Wine Suggestion: It only makes sense to drink a sherry with this dish with our suggestion being for either a good Fino or Amontillado. Fortunately our friends brought over Tio Pepe’s Fino En Rama. A savoury, minerally wine with grilled almond and iodine characters alongside some delightful lemon and apple fruitiness plus a good dollop of yeasty flor overtones.

Mushrooms with garlic & sherry vinegar – serves 4

  • 2 tbsp olive oil
  • 4 cloves of garlic, finely sliced
  • 500g mushrooms, halve or quarter big ones
  • 2 tbsp sherry vinegar
  • a pinch of hot paprika
  • a small bunch of flatleaf parsley, chopped

Heat the oil in a large frying pan. Add the garlic and fry for 1 minutes, stirring, then add the mushrooms and cook over a high heat until just browned. If they give out liquid, keep cooking until it’s all gone.

Season well with salt and pepper, then add the sherry vinegar. Allow to sizzle until almost evaporated.

Serve the mushrooms with a drizzle of olive oil, a sprinkle of hot paprika and the chopped parsley.

(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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Coleslaw is a bit divisive, people tend to love it or hate it, and not helped by that gloopy stuff you buy in plastic tubs. This version is much superior!

Coleslaw – serves 4 or more

  • 50g crème fraîche or sour cream
  • 50g mayonnasie
  • 1 tbsp Dijon mustard
  • ¼ small white cabbage, finely shredded
  • 1-2 carrots, peeled and coarsely grated
  • ½ white onion, very finely sliced
  • juice of ½ a lemon, or 1 tbsp cider or white wine vinegar

Mix the crème fraîche or sour cream with the mayonnaise and mustard, and season to taste.

Put everything else into a large bowl, then add the mayonnaise mixture and mix to combine. Keep in the fridge until ready to serve.

(Original recipe from Camper Van Cooking by Claire Thompson & Matt Williamson, Quadrille: Hardie Grant Publishing, 2021.)

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We came across this Joe Trivelli recipe at the weekend when trying to find a lunch dish that would use up half a tub of ricotta. It’s definitely worth buying a tub of ricotta for too.

Wine Suggestion: This dish needs a wine that has a bit of acidity and freshness, so taking inspiration from the grated Pecorino on top we went for the similarly named Pecorino grape from the Marche. The crunchy, characterful Vellodoro Pecorino from Umani Ronchi well met the mark and reminded us of summer too, which was a bonus.

Pasta with pine nuts and ricotta – serves 4

  • 3 cloves of garlic, peeled
  • a pinch of dried chilli flakes
  • 60g pine nuts
  • 300g tomatoes, peeled and chopped (Joe recommends yellow tomatoes but we had red)
  • 3 sprigs of basil
  • 400g short pasta, we used fusilli
  • 200g ricotta
  • 50g grated pecorino
  • extra virgin olive oil

Put the garlic into a wide pan with 3 tablespoons of oil and place over a medium heat. When the garlic starts to turn golden, add the chilli. Turn the heat down low, remove the garlic and add the pine nuts. Allow them to colour but watch carefully or they could burn.

Add the tomatoes and basil sprigs and season. When the sauce starts to boil, reduce the heat and simmer for 15 minutes.

Meanwhile, cook the pasta in lots of boiling salty water until al dente. Scoop out a mug of cooking water before draining.

Toss the pasta with the tomatoes and pine nuts, then add the ricotta, half the pecornio and a few spoons of cooking water. Keep turning the pasta over until you have a nice consistency, adding more water if it looks dry. Serve in warm bowls with the rest of the cheese and a drizzle of your best olive oil.

(Original recipe from The Modern Italian Cook by Joe Trivelli, Seven Dials, 2018.)

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We regular base our dinner on packets of fresh gnocchi. They’re perfect for when you haven’t much time.

Gnocchi with peas, pesto and spinach – serves 2

  • 50g baby spinach
  • 100g frozen peas, defrosted
  • 4 tbsp fresh pesto
  • 3 tbsp crème fraîche
  • 300g pack gnocchi (you can use a plain variety or one with spinach)

Put the defrosted peas, the spinach and a splash of water into a large frying pan. Season, then heat, stirring, until the spinach has wilted.

Add the pesto and crème fraîche, and gently heat through.

Meanwhile, cook the gnocchi in lots of boiling salty water. As they rise to the surface, scoop them out with a slotted spoon and add to the spinach pan.

Toss it all together, then serve.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2018.)

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Yummy sauce for using up leftover pesto and perfect for mid-week.

Green Spaghetti Sauce – serrves 4

  • 400g spaghetti
  • 100g baby spinach
  • 140g frozen peas
  • a small bunch of basil, leaves picked
  • 3 tbsp green pesto
  • 150ml single cream
  • 50g Parmesan, grated, plus extra to serve

Cook the spaghetti in lots of salty water for the time stated on the packet.

Meanwhile, put the spinach and peas in a bowl and pour over boiling water to cover. Leave for 3 minutes, or until the peas are tender, then drain well.

Tip the peas and spinach into a food processor, then add the basil, pesto, cream and Parmesan. Whizz to make a smooth sauce.

Drain the pasta, but reserve a mugful of the cooking water, then return to the pan. Pour over the green sauce and place over a low heat to cook for a few minutes, you want the sauce to cling to the spaghetti. Add a little pasta water if it looks dry, season to taste and serve with extra Parmesan.

(Original recipe from BBC Good Food)

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Give these a go for a super tasty mid-week and meat-free meal. The aubergines and beans really fill you up and the extras are non-negotiable as they all come together to make these tacos taste great. If you have too many pickled onions they will keep in the fridge for a few days and are great on the side of all sorts of things or in toasted sandwiches.

Wine Suggestion: The pickles need to be matched with a touch of residual sugar in the wine, or else the vinegar gets accentuated. The aubergine and black beans also need a touch of rich, earthiness but not too much weight. We found our match in Finca Bacara’s Crazy Grapes, a Monastrell from Jumilla in Spain. Superbly balanced juicy fruits, all brambles, black plums and berries, with a hint of earthy tannins and so easy to drink.

Aubergine and Black Bean Tacos with Feta & Pickled Red Onions

FOR THE QUICK PICKLED ONIONS:

  • 1 large red onion, halved and very thinly sliced
  • 1 tbsp caster sugar
  • 1 tbsp rice vinegar

FOR THE AUBERGINE & BLACK BEAN FILLING:

  • 2 aubergines
  • 2 tbsp olive oil
  • 1 bay leaf
  • ½ tsp cumin seeds
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g fresh tomatoes, chopped
  • a pinch of dried oregano
  • ½ tsp chilli powder
  • a pinch of chilli flakes
  • 2 tsp red wine vinegar
  • 2 x 400g tins black beans, 1 drained and rinsed
  • ½ lime, juiced, plus extra wedges to serve

TO SERVE:

  • 8 small tortillas, warmed
  • a handful of coriander leaves
  • 50g feta cheese, crumbled
  • ½ an iceberg lettuce, shredded

Start by making the pickled onions. Combine all of the ingredients with a generous sprinkle of sea salt flakes in a plastic container with a lid. Close the lid and shake hard for a couple of minutes or until the onions soften.

Next, you need to burn your aubergines. Prick them all over with a fork, then either place them directly over a gas flame, on the barbecue, or under a hot grill. Turn them until they are blackened and burnt all over and starting to collapse, then aside on a plate to cool.

When the aubergines are cool enough to handle, scoop out the flesh with a spoon and discard the blackened skins.

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

For the aubergine and black bean filling, you need to heat the oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start sizzling, you can add the onions and garlic. Fry for about 5 minutes or until soft but not coloured, then stir in the tomato purée and cook for a few minutes. Add the chopped tomatoes and dried oregano and cook for another few minutes or until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar and stir for a minutes, then tip in the drained and undrained beans. Squeeze in the juice of half a lime and cook for about 5 minutes until reduced, then transfer to the oven for 15-20 minutes until rich and thick.

Fill the warm tortillas with shredded lettuce and the aubergine and black bean filling. Top with feta, coriander, pickled onions and a squeeze of lime.

(Original recipe from BBC Good Food)

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We know you don’t need to be told how to make a tomato salad, but this one was particularly nice so we thought we would share.

Tomato salad – serves 4 as a side

  • 700g mixed tomatoes, slice large ones into thick slices and halve tiny ones
  • a generous handful of basil leaves
  • a small handful of parsley leaves
  • 1 heaped tbsp chopped oregano
  • a handful of watercress
  • ½ a red onion, thinly sliced
  • balsamic vinegar
  • good olive oil
  • a ball of top quality buffalo mozzarella

Put the tomatoes into a large bowl with the herbs, watercress and onion. Drizzle over some olive oil and balsamic vinegar, then season with salt and pepper. Toss well together, then transfer to a platter.

Top with torn mozzarella and drizzle with a little more oil.

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This is the kind of weeknight dish we love, quick and esay but no compromise on flavour.

Wine Suggestion: Try a fun Italian white like a Pecorino or Falanghina, you won’t go far wrong.

Courgette, butter & basil gnocchi – serves 2

  • 1 tbsp olive oil
  • 1 courgette, trimmed and cubed (we used 2 small courgettes, a green and a yellow)
  • 250g pack of gnocchi from the fridge
  • 1 clove of garlic, crushed
  • 2 tbsp capers, drained
  • a pinch of dried chilli flakes
  • ½ lemon, juiced
  • 2 tbsp salted butter
  • a small bunch of basil, leaves torn, plus a few extra to serve
  • pecorino, finely grated, to serve

Heat the oil in a large frying pan over a medium-hight heat, then cook the courgettes until golden and soft.

Meanwhile, bring a large pan of salty water to the boil, add the gnnocchi and cook until it floats to the top. Remove the cooked gnocchi with a slotted spoon as they rise to the surface. Keep a cupful of the cooking water.

While the gnocchi is cooking, add the garlic, capers and chilli flakes to the courgettes and cook for a minute. Add the lemon juice and stir to scrape any bits off the bottom of the pan. Add the butter and sizzle for 30 seconds or until it smells nutty. Add the gnocchi and a splash of the reserved cooking liquid to make a glossy sauce that coats the gnocchi.

Stir in most of the basil, then serve in warm bowls, sprinkled with the pecorino and extra basil leaves.

(Original recipe by Anna Glover in Olive Magazine, August 2021.)

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We’re always up for mussels, and this made good use of some leftover ‘nduja, plus we always love fennel. A nice treat for two.

Wine Suggestion: try not to fight the warm spices of the ‘nduja with a wine higher in acidity, rather look for a naturally softer grape like Grenache Blanc. From southern Catalonia in the region of Terra Alta they grow more Garnacha Blanca than anywhere else in the world: Edetaria’s “via Terra” white utulises this to great effect by harvesting in two tranches; the first to give freshness, and the second fruit and aromatics. Elegantly beautiful, with a vibrancy based not on searing acidity but a great balance. You can almost taste the ancient seabed it’s grown on and the breezes that keep the vines cool; a gem.

Mussels with ‘nduja and fennel – serves 2

  • 1 tbsp olive oil
  • 1 small fennel bulb, thinly sliced
  • ½ tsp fennel seeds, lightly crushed
  • 50g ‘nduja
  • 150ml white wine
  • 1kg mussels, scrubbed
  • a handful of coriander, chopped
  • toasted sourdough, to serve

Heat the olive oil in a large pan and cook the fennel for 10 minutes or until caramelised and soft. Stir in the garlic and cook for a minute before adding the fennel seeds and ‘nduja. Break the ‘nduja up with a wooden spoon.

Pour in the white wine and bring to the boil, then add the mussels and stir. Cover with a lid and cook for 5 minutes, shaking occasionally, until the mussels have opened (chuck any that stay closed).

Stir really well, then add the coriander and stir again, then serve with the toasted sourdough.

(Original recipe by Adam Bush in Olive Magazine, September 2019.)

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Romanesco cauliflower is a vegetable that we can’t resist picking up when we see it. It’s flavour really shines in this simple pasta recipe. It is very important to cook the romanesco until completely soft (you will be crushing it later with your wooden spoon), there is no place for al dente in this recipe!

Wine Suggestion: This is best served with a joyful white, and while we initially thought about an Italian Pecorino from the Marches instead went for Domaine Ventenac’s Colombard Vermentino, which is quite simply summer in a glass.

Pasta and Romanesco – serves 4

  • 1 large head of romanesco cauliflower, discard the stalk and break into small florets
  • 6 tbsp olive oil
  • 1 clove of garlic, crushed with the flat side of a knife and left whole
  • 1 red chilli or 1 dried red chilli, chopped, or a pinch of chilli flakes
  • 400g penne pasta (or similar)
  • 30g grated pecorino, plus extra to serve

Cook the romanesco in a very large pan of boiling salty water for 6-8 minutes or until completely soft. Scoop the florets out with a slotted spoon into a colandar.

Meanwhile, warm the olive oil in a large frying pan. Add the garlic and chilli and cook gently until golden, take care not to let it go brown or it will be bitter. Discard the garlic clove.

Cook the pasta in the water used to cook the romanesco.

While the pasta cooks, tip the romanesco into the olive oil and toss to coat in the oil. Season with salt, then crush the florets gently with a wooden spoon so they break up. Scoop the pasta out of the cooking water with a slotted spoon straight into the frying pan. Add the pecorino and stir to mix everything together.

Serve with extra pecorino.

(Original recipe from Five Quarters by Rachel Roddy, Saltyard Books, 2015.)

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This is like a cross between a lasagne and a parmigiana. If you have a gas barbecue it makes a very easy job of griddling the aubergines in big batches which attracted us to this dish in the first place as the barbecue was on a good run. Nice with some crusty bread.

Wine Suggestion: Light, crunchy red wines just seem to fall into place with lasagne, or aubergine and tomato. This was no different. Tonight to good effect, our favourite Loire red, the Chateau du Hureau Saumur Champigny Tuffe.

Aubergine Parmigiana Lasagne – serves 6

  • 3 large aubergines, thinly sliced lengthways
  • 4 tbsp olive oil
  • 250g mozzarella, drained and coarsely grated
  • 50g Parmesan cheese, finely grated
  • a bunch of basil, leaves picked and roughly chopped, plus extra to serve
  • 8 dried egg lasagne sheets

FOR THE TOMATO SAUCE:

  • 2 tbsp olive oil
  • 6 cloves of garlic, finely sliced
  • ¼ tsp golden caster sugar
  • 1 tbsp red wine vinegar
  • 3 x 400g tins chopped tomatoes

Make the sauce by warming the olive oil and garlic in a large pan for a minute or until golden, go gently or the garlic will brown and turn bitter. Add the sugar and red wine vinegar and allow to bubble up for 30 seconds, then add the tomatoes. Season with salt and return to a simmer. Bubble gently for 10 minutes, then remove from the heat and set aside.

Meanwhile, heat a gas barbecue or a griddle pan to a medium-high heat. Brush the aubergine slices with oil on both sides and season with a little salt. Griddle or barbecue in batches until softened and slightly charred. Don’t let the heat get too high or they will char before they are softened.

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

Lay a third of the aubergine slices over the base of a large baking dish, then spoon over a third of the sauce. Scatter with a small handful of both cheeses (but not too much as you want most of it for the top) and half the basil, then top with 4 lasagne sheets. Repeat once more, then finish with a layer of aubergines topped with the rest of the sauce and scattered with the remaining cheese.

Place the dish in the hot oven and bake for 30 minutes. Leave to cool for at least 10 minutes then serve with the rest of the basil sprinkled over.

(Original recipe from BBC Good Food)

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We couldn’t find cougettes to plant this year so we haven’t been cooking them nearly as often. Definitely one of the vegetables we miss the most in the colder months. You can of course buy a good-quality fresh pesto if you don’t feel like making it, though there is something very satisfying about pounding your own.

Wine Suggestion: We looked for a wine with a herbal streak and remembered the Ch Vignelaure La Source white from Provence. Made mostly of Vermentino with a dash of Semillon for body and Sauvignon Blanc for a crisp grassiness, this has both the body to work with the food and freshness to remind us of summer. Grapefruit and peach flavours, hints of white blossoms and a southern French, sassy finish.

Courgette & broad bean risotto with pesto – serves 4

  • 3 tbsp olive oil
  • 1 tsp butter
  • 350g courgettes, cut into small dice
  • a pinch of chilli flakes
  • a pinch of grated nutmeg
  • 2 scallions, finely sliced
  • zest of ½ a lemon
  • 150g risotto rice
  • 75ml dry white wine
  • 750g warm vegetable stock or chicken stock
  • 80g broad beans, podded and blanched for a minute, then skins removed
  • 20g Parmesan, grated, plus extra to serve

FOR THE PESTO:

  • 1 clove of garlic
  • 1 tbsp toasted pine nuts
  • a large handful of basil leaves, plus extra to garnish
  • a handful of mint leaves
  • 1 tbsp olive oil
  • 1 tbsp grated Parmesan

If you are making the pesto, do that first. Crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the toasted pine nuts and pound to a coarse paste, then tear in the basil and mint, pound again to break them down. Stir in the oil and cheese and season to taste.

To make the risotto, warm the butter and oil in a large frying pan over a medium heat. Add the courgettes, chilli flakes and nutmeg and season. Fry for about 5 minutes or until the courgettes have softened and turned golden. Add the scallions and lemon zest and cook for a couple of minutes. Add the rice and stir for a couple of minutes until translucent and coated in fat.

Add the wine and cook until almost evaporated, then add the stock a ladleful at a time, stirring until absorbed. Keep adding stock for 20-30 minutes, stirring all the time, until the rice is tender.

Stir in the broad beans and warm through for a couple of minutes. Remove from the heat and stir in the Parmesan. Allow to sit for 5 minutes, then swirl in about half of the pesto (keep the rest for something else).

Serve in warm bowls with basil leaves and extra cheese sprinkled on top.

(Original recipe from BBC Good Food)

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This really is just the most delicious treat; the perfect beginning of a meal for 2. You will need bread!

Wine Suggestion: an excellent match for a well made Chardonnay with deftly handled oak. Without spending huge amounts Rustenberg’s Stellenbosch Chardonnay is a go to wine for us. With wild ferment in barrels this is complex, nutty, rich and smooth. Power and restraint in equal proportions.

Scallops with green peppercorns and garlic – serves 2

  • 6 scallops, you can remove the corals if you like but we recommend eating them
  • a knob of butter
  • 2 cloves of garlic, thinly sliced
  • 2 tsp green peppercorns (you buy them in jars with brine)
  • 2 sprigs of thyme
  • 2-3 tbsp double cream

Heat the grill as high as it will go.

Put the scallops onto a small tray or dish that can go under the grill. We used a small oven-proof frying pan.

Dot the butter over and around the scallops, along with the garlic, peppercorns and thyme. Season with salt and pepper.

Put the dish under the hot grill, fairly close to the element. Grill for 2-3 minutes, then flip over, add the cream, give the tray a shake, then return to the grill for another 2 minutes or untl the scallops are cooked and the sauce bubbling.

Eat with lots of good bread to mop up the sauce.

(Original recipe from Gather by Gill Meller, Quadrille, 2017.)

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Mussels are a Friday night staple in our house, they’re such good value and sustainable too. We find a creamy, garlicky sauce hard to resist. You will need some fries or crusty bread to go alongside.

Wine Suggestion: It’s a while since we had Muscadet but mussels cried out for some, so Domaine de la Chauviniere’s signature Muscadet sür lie Sèvre et Maine was duly opened and thoroughly enjoyed. This wine is so reliable, plus not too expensive so you won’t mind using some in the dish too much.

Moules à la Crème – serves 4

  • 20g butter
  • 1 tbsp oil
  • 5 cloves of garlic, very finely chopped
  • 2 shallots, very finely chopped
  • 2-3 sprigs of thyme, leaves picked
  • 1 bay leaf
  • 1kg mussels, scrubbed
  • 350ml white wine
  • 75ml double cream
  • juice of ½ lemon
  • a large handful of flat-leaf parsley, finely chopped

Heat the butter and oil in a large frying pan, then add the garlic, shallots, thyme and bay leaf and cook gently for 5-8 minutes or until softened and starting to brown.

Add the mussels and wine, then cover and cook for a couple of minutes or until the mussels have opened. Strain the mussels over a bowl to catch the cooking liquid.

Return the liquid and bay leaf to the pan, bring to the boil and reduce by half. Add the cream, lemon and plenty of black pepper, then return the mussels and shallots to the pan and add the parsley. Put the lid back on and bring up to the boil for another minute. Serve in warm bowls with fries or crusty bread.

(Original recipe from Restore by Gizzi Erskine, HQ, 2020.)

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A Moroccan-inspired fish dish for mid-week. Some couscous and yoghurt on the side are good additions.

Wine Suggestion: this works well with Grenache Blanc and we’ve fallen in love with one from Terra Alta in the south of Catalonia made by Edetaria. As it’s mid-week, the basic and joyful “via Terra” Garnatxa Blanca with its perfume and balance af fresh and ripe fruit flavours is perfect.

Fish Tagine with Saffron & Almonds – serves 4

  • 1 tbsp olive oil
  • 1 onion, chopped
  • a good pinch of saffron
  • 600ml hot fish stock or chicken stock
  • 2 cloves of garlic, crushed
  • a thumb-sized piece of ginger, peeled and grated
  • ½ a green chilli, thinly sliced (keep the other half to serve)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tbsp tomato purée
  • 10 cherry tomatoes, halved
  • 2 tbsp ground almonds
  • zest of 1 orange, juice of ½
  • 1 tbsp honey
  • 700g white fish, cut into large chunks, we used hake
  • a small bunch of coriander, chopped
  • a handful of flaked almonds, toasted
  • ½ green chilli, to serve

Heat the oil in a large pan. Add the onion and cook for a few minutes to soften.

Meanwhile, put the saffron in the hot stock and leave to steep.

Add the garlic, ginger and chilli to the pan and cook for another few minutes. Add the spices and tomato purée, stir for a few minutes until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-stock. Simmer, uncovered, for 10 minutes, until the tomatoes have broken down and the sauce has thickened slightly.

Add the fish and nestle it well down into the sauce. Cover with a lid and simmer on a low heat for 2-3 minutes or until just cooked. Season to taste, then add the coriander and scatter with the toasted almonds. Scatter with the extra green chilli to serve.

(Original recipe from BBC Good Food)

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We’ve had limited success with prawn cakes in the past, they often fall apart. These are grilled which makes things much easier and the peanut chilli sauce is amazing!

Wine Suggestion: these call for a vibrant, youthful white like Weingut Korrell’s Weißer Burgunder (Pinot Blanc) which was full of charming pear and apple flavours with a zesty citrus twist that complemented the limes and fish sauce a treat.

Prawn cakes with peanut chilli sauce – serves 4 as a starter

  • 2 tbsp palm sugar or soft brown sugar
  • 3 cm piece of fresh ginger
  • a handful of coriander leaves, chopped
  • 3 small Thai shallots, thinly sliced
  • 1 long red chilli, diced
  • 400g raw peeled prawns
  • zest of 2 limes
  • 1 tbsp fish sauce
  • 3 tsp vegetable oil
  • chilled iceberg lettuce, to serve

FOR THE PEANUT CHILLI SAUCE:

  • 100g caster sugar
  • 100ml rice vinegar
  • 2 red chillies, diced
  • 2 tbsp peanuts, toasted, finely chopped
  • 2 small Thai shallots, chopped
  • 1 tbsp fish sauce
  • 1 tbsp coriander

Put the palm or brown sugar into a small frying pan with 1 tbsp of water. Mix together and bring to the boil, then remove from the heat.

To make the peanut chilli sauce, boil the sugar and vinegar in a small saucepan with a pinch of salt. Bring to a boil and simmer for about 5 minutes or until syrupy. Remove from the heat and leave to cool completely, then add the chilli, peanuts, shallot, fish sauce and coriander.

To make the cakes, put the ginger, coriander, shallot and chilli in a food processor and blend until fine. Add the prawns, lime zest and fish sauce and pulse until combined, keep it chunky. Season with plenty of black pepper.

Put a little oil on your hands, then form the prawn mixture into 16 flat cakes. Put in the fridge until ready to cook.

Preheat the grill. Brush both sides of the prawn cakes with a tiny bit of oil then put on a rack on top of a baking tray.

Grill the cakes for 1 minute, then brush the tops with the palm sugar syrup. Cook for another 2-3 minutes or until opaque, there is no need to turn. Serve warm with the chilled lettuce leaves and peanut chilli sauce.

(Original recipe from My Asian Kitchen by Jennifer Joyce, Murdoch Books, 2018.)

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We’ve been serving this salad from Ottolenghi Flavour with just about everything this summer. We were surprised at the amount of lemon but it works perfectly and produces a really zingy and fresh salad.

Cucumber, za’atar and lemon salad – serves 4

  • 3 lemons
  • 4½ tbsp olive oil
  • 1¼ tsp dried mint
  • 1½ tsp za’atar
  • 1 banana shallot, halved lengthways and finely sliced
  • 1½ green chillies, finely sliced into strips
  • 1 large cucumber, halved lengthways, seeds scooped out, and cut at an angle into ½ cm thisk slices
  • 60g lamb’s lettuce
  • 10g dill, roughly chopped
  • 10g basil leaves
  • 5g mint leaves
  • salt

Squeeze 1-2 lemons to get 2½ tbsp of juice and put into a large salad bowl.

Cut 7 thin slices from another lemon. Discard the pips and pile the slices on top of each other. Remove and throw away half of the rind, then finely chop the slices inlcuding any remaining rind. Add this to the bowl along with the oil, dried mint, za’atar, shallots, green chillies, cucumber, and 1 tsp of salt.

Mix it all together really well, then add the lamb’s lettuce and all of the herbs, toss gently and serve.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)

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Do try and find Italian sausages for this, they’re much meatier and richer. We buy a brand called Levoni. You can also use fresh tomatoes if you can find fantastic ones but otherwise we’d recommend a good-quality tin.

Wine Suggestion: This was made after an online wine tasting Jono was running which focussed on Grenache, so naturally we had to try them with this. The amazing Domaine de Cébène Ex Arena from Faugeres was our pick. Mostly old vine, low yeilding Grenache with a touch of Mourvedre, grown on sand. This is perfumed and complex with vitality and energy. The deep red berried fruit is both rounded and structured with a bass note of earthy black fruits and forest floor. Very elegant but also big enough to stand up to the meaty and rich pasta.

Fusilli with Sausage – serves 4

  • 4 tbsp olive oil
  • 2 cloves of garlic, crushed
  • 400g Italian sausages, skins removed
  • 150ml white wine
  • 1 x 400g tin plum tomatoes
  • a handful of mint leaves
  • 400g dried fusilli pasta
  • grated pecorino, to serve

Gently warm the garlic and olive oil in a large pan, then crumble in the sausages. Turn the heat up and cook until they are no longer pink (as you would with mince).

Add the wine and bubble until evaporated, then add the tomatoes and cook for 5-10 minutes or until thickened. Add the mint and taste for seasoning, sausages can be quite salty so you might not need any.

Meanwhile, cook the pasta until just al dente in lots of very salty water.

Drain the pasta but keep a little cooking water in case you need to thin the sauce. Stir the pasta into the sausage sauce and simmer for a few minutes. Serve in warm bowls with pecorino sprinkled over.

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

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This is a nice simple marinade for chicken thighs, perfect for sunny evenings.

Wine Suggestion: A good match with a nice, dry Provençal rosé. Tonight, one Jono’s work has commissioned from Chateau Vignelaure, the “Ode to Joy Rosé”. The name is inspired by Beethoven’s famous symphony which was written to celebrate the end of war and desperation, but with the current pandemic dragging on and effecting all our lives also celebrating hope and better times ahead from this as well. We’ll happily celebrate this with this wine as it’s delicious and tastes of a joyful summer.

Herby lemon chicken thighs – serves 6

  • 12 boneless chicken thighs with the skin on
  • 50ml extra virgin olive oil
  • 50g preserved lemon, finely chopped
  • 4 garlic cloves, finely grated
  • 3 tbsp oregano leaves, roughly chopped
  • 2 tbsp rosemary leaves, roughly chopped
  • lemon wedges, to serve

Put the chicken thighs into a shallow dish, then add the olive oil, preserved lemon, garlic, herbs and lots of salt and pepper. Mix with your hands to coat then cover and leave in the fridge for at least 30 minutes. Take out of the fridge for 15 minutes before cooking.

Cook on a hot barbecue for 15-20 minutes or until cooked. Serve with the lemon wedges.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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We’re a bit nervous cooking chicken from raw on the barbecue but it’s fine so long as you take your time. You also need to cook the wings before you brush on the glaze. This is so they don’t burn on the outside before cooking all the way through.

Start a day ahead with the brine and you’ll have the perfect party dish for the barbecue. Oh, and you’ll need napkins.

Wine Suggestion: With such big, burly flavours on the glaze and in the spirit of a fun, messy dish we’d suggest a similar style of red wine to match. Zinfandel, Grenache or similar. Tonight Pikes Los Compañeros, a juicy, Shiraz-Tempranillo blend from the Clare Valley. Brambles and plums with a cool kick of spice on the finish. A new barbecue favourite.

BBQ Chicken Wings with Korean Glaze – serves 4-6

  • 20 large chicken wings, jointed in 2 (get your butcher to prep these for you)
  • 200g table salt
  • 2 litres of water
  • 10 black peppercorns
  • 4 bay leaves

FOR THE GLAZE:

  • 80ml rice vinegar
  • 60g caster sugar
  • 50ml Sriracha hot sauce
  • 50ml tomato ketchup
  • 2 tbsp gochujang chilli paste
  • 2 tbsp sesame oil
  • 20g butter

FOR GARNISH:

  • 2-3 scallions (green parts only), shredded
  • 1 tbsp toasted sesame seeds

To make the brine, put the salt into a large bowl, then add the water and whisk until the salt disolves. Add the bay leaves, peppercorns and chicken wings. Cover the bowl and leave overnight in the fridge.

When you’re ready to cook, remove the wings from the brine and pat dry with kitchen paper.

Make the glaze by putting all of the ingredients into a small pan and bringing to a simmer. Cook, stirring for about 5 minutes, then set aside until needed.

Put the chicken wings onto a hot barbecue and cook for 10-12 minutes or until browing on both sides. Now coat the chicken wings with the glaze using a pastry brush. Cook for another few minutes, turning, until slightly charred.

Put the chickin wings onto a large warm platter, then brush generously with extra glaze and rest for a minute before serving. Scatter over the shredded scallions and toasted sesame seeds and eat with your hands.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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