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Posts Tagged ‘Easy’

Turkey Ramen

Posted in Asian, Food, tagged , , , , , , , , on 26 December 2024| Leave a Comment »

So, here’s what you have to do. Speak to whoever is cooking the Christmas turkey and tell them to save you the carcass. Break it into pieces, stuff it into a bag and put it in the fridge,  you can deal with it later. You will also need some turkey meat, about 400g, but any scraps will do, so you don’t have to take the prime cuts. Some day later in January you will be very pleased with yourself when you make this delicious ramen.

You can make the stock and freeze ahead, which is what we do. We also freeze the right quantity of meat in a freezer bag.

Wine Suggestion: This is lovely with a juicy, youthful Grenache, but avoid the big alcohol ones; look for warm spices but not a hot palate. There are some gems coming out of the Languedoc at the moment and Domaine Gayda’s Grenache had a real purity and lovely depth; the gentle tannins complimenting the turkey well.

Turkey ramen – serves 4

  • a thumb-sized piece of ginger, shredded
  • 3 tbsp soy sauce
  • 150g shiitake mushrooms, halved and quartered
  • 250g long-stemmed broccoli, cut into bite-sized pieces
  • 2 x 275g packs ready-cooked egg noodles (or cook your own and run under cold water to stop the cooking process)
  • 1½ tbsp toasted sesame oil
  • 400g cooked turkey meat, shredded
  • 2 cloves of garlic, thinly sliced
  • 2 tbsp white miso
  • 2 scallions, thinly sliced
  • a good pinch of dried chilli flakes
  • 2 soft-boiled eggs, halved (to soft boil, add the eggs to boiling water, then boil for 6½ minutes and peel under a cold running tap)
  • sriracha sauce, to serve (optional)

FOR THE TURKEY STOCK:

  • 1 turkey carcass, broken into pieces
  • 1 onion, quartered
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • woody herbs e.g. bay leaf, thyme or rosemary

To make the stock, put the carcass into a large pan with the onion, carrot, celery and herbs. Add 2 litres of cold water and gently bring to the boil. Skim any fat or scum from the surface, then simmer for 1 hour.

Strain the stock through a fine sieve. When cooled, remove as much meat as possible from the carcass and discard the bones and vegetables. You can do this and freeze the stock and reserved meat for later.

When ready to make the ramen, bring the stock to the boil and add the ginger, soy sauce and mushrooms, and simmer for 20 minutes. Add the broccoli and cook for 2-3 minutes or until just tender.

Meanwhile, put the egg noodles into a colander and pour over a kettle of just-boiled water. Divide the noodles between 4 bowls. Ladle over the broccoli, mushrooms and stock.

Heat a non-stick frying pan over a high heat and add the sesame oil. Cook the turkey for 4-5 minutes or until starting to crisp, then add the garlic and cook for a minute. Add the miso and cook for a minute more. Divide the turkey between the 4 bowls, then finish with the scallions, chilli flakes and half a boiled egg. Drizzle over some sriracha sauce if you like.

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

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Chicken Chow Mein

Posted in Chicken, Food, tagged , , , , , , , on 22 December 2024| Leave a Comment »

Delicious noodles and made in minutes!

Chicken Chow Mein – serves 2

  • 200g chicken thigh fillets, finely sliced
  • ½ tsp bicarbonate of soda
  • 200g cooked noodles
  • 1½ tbsp rapeseed oil
  • 2 cloves of garlic, finely minced
  • 200g finely shredded green cabbage
  • 1 carrot, julienned
  • 3 scallions, cut into 5cm lengths, white and green parts separated
  • 60ml water
  • 120g bean sprouts

FOR THE SAUCE:

  • 2 tsp cornflour
  • 1½ tbsp light soy sauce
  • 1½ tbsp oyster sauce
  • 1½ tbsp Chinese cooking wine
  • 2 tsp white sugar
  • ½ tsp sesame oil
  • freshly ground white pepper

Put the chicken in a bowl and sprinkle over the bicarbonate of soda. Toss to coat, then set aside for 20 minutes. Rinse in a colandar under tap water for 5 seconds, then shake off the excess water and pat dry with kitchen paper.

To make the sauce, mix the cornflour and soy sauce in a small bowl, then mix in the rest of the ingredients. Pour 1 tbsp of the sauce over the chicken, mix to coat, then set aside to marinate for 10 minutes.

Heat the oil in a wok. Add the garlic and stir-fry for 10 seconds, then add the chicken and stir-fry until tinged brown but not cooked through – about 1 minute.

Add the cabbage, carrot and the white part of the scallions and stir-fry for 1½ minutes or until the cabbage is wilted.

Add the noodles, sauce and water and stir-fry for 1 minute, tossing the whole time, until the sauce thickens and coats the noodles.

Add the bean sprouts and the green parts of the scallions, toss for 30 seconds or until the beansprouts start to wilt. Remove from the heat and serve.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2000.)

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Wild Mushroom Rice

Posted in Food, Vegetarian, tagged , , , , , , , , on 17 December 2024| Leave a Comment »

Lovely autumn flavours in this simple wild rice recipe by José Pizarro.

Wine Suggestion: this works well with elegant, light to medium bodied reds with an earthy twist. Pinot Noir and Nebbiolo are classic choices, however we went with Frasca la Guaragna’s Barbera d’Asti with it’s lower tannins but fresh acidity, brambly flavours and earthy spices brought out the mushroom flavours delightfully.

Wild Mushroom Rice – serves 4 to 6

  • 10g dried porcini
  • 50ml olive oil
  • 2 banana shallots, peeled and finely chopped
  • 250g mixed wild mushrooms, roughly rip any large ones
  • 300g bomba rice
  • 100ml dry white wine
  • 800ml good chicken stock
  • a squeeze of lemon juice, to serve
  • 30g manchego cheese, shaved, to serve
  • best extra virgin olive oil, to serve

Put the dried porcini into a small bowl and cover with 100ml of just-boiled water. Set aside for at least 10 minutes.

Put the olive oil into a sauté pan and gently fry the shallots for about 5 minutes, or until soft. Increase the heat a bit, then add the fresh mushrooms and fry for 4-5 minutes or until nicely browned.

Add the rice and stir until it glistens with the oil, then add the wine and let it bubble for a minute. Add the stock, season generously, then simmer and cook for 15-20 minutes, stirring now and then, until the rice is tender but still soupy.

Drain the soaking porcini and reserve the liquid. Add the porcini and 50ml of the soaking liquid to the rice, then cook for 1 more minute before removing from the heat.

Stir in a squeeze of lemon juice, then divide between warm bowls and top with the manchego shavings and a good glug of your best olive oil.

(Original recipe by José Pizarro in the Guardian, 1 Oct 2024.)

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Black Pepper & Bay Leaf Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , on 14 December 2024| Leave a Comment »

An easy but very tasty curry for two.

Wine Suggestion: we would keep this very easy and open an Asahi, a dry and savoury lager that quenches the thirst and makes a refreshing match for the curry.

Black pepper & bay leaf curry – serves 2

  • 3 cloves of garlic, 2 peeled and grated
  • 2 tbsp neutral oil
  • 1 cinnamon stick
  • 4 cloves
  • 4 green cardamom pods
  • 2 bay leaves
  • 1 large red onion, peeled and finely diced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp black peppercorns, finely ground
  • 300g chicken breast, cut into 4cm pieces
  • 5cm piece of ginger, peeled and grated
  • 250g vine cherry tomatoes, halved
  • 100ml single cream
  • juice of ½ lemon

Put the oil in a large frying pan over a medium heat, then add the cinnamon stick, cloves, cardamom and bay and stir for 30 seconds. Add the onion and cook for 7 minutes or until golden brown.

Meanwhile mix the turmeric, cumin, chilli, ground peppercorns and a tsp of salt in a large bowl. Add the chicken and toss to coat.

Add the grated garlic and ginger to the pan, and stir-fry for 30 seconds. Add the spiced chicken, fry for 2 minutes on each side, then add the tomatoes and cook for 5-6 minutes or until they’ve broken down. Add the cream, simmer for a couple of minutes, then check the chicken is cooked through.

Remove from the heat, squeeze in the lemon juice, taste for salt and serve with rice.

(Original recipe by Rukmini Iyer in The Guardian)

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Sesame Miso Trout

Posted in Fish, Food, tagged , , , , , , , , , , , on 10 December 2024| Leave a Comment »

Everyone loves trout in our house and especially with miso – a master combination.

Wine Suggestion: You need a white with a touch of acidity and umami-savouriness here to both balance and compliment the flavours. Something like the Höpler Grüner Veltliner from Burgenland in Austria would work a treat.

Sesame miso trout – serves 4

  • 4 fresh trout fillets, skin on
  • 4 tsp white miso paste
  • 3 tbsp toasted sesame seeds
  • 2 tbsp olive oil, plus a bit extra for the veg
  • a knob of butter
  • 4 pak choi, sliced into big pieces
  • 6 scallions, finely sliced

FOR THE GLAZE:

  • 4 tbsp sweet chilli sauce
  • 1 tsp white miso paste
  • 2 tsp sesame oil

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

Line a baking sheet with non-stick paper.

Whisk the ingredients for the glaze together in a bowl alongwith 6 tbsp of water, then set aside.

Season the fish fillets and spread the miso paste on the flesh side. Sprinkle the sesame seeds on top and press down so they stick to the paste.

Heat the oil in a frying pan over a medium heat. Add the fish fillets, sesame seed side down, and fry for 2-3 minutes, or until golden brown. Carefully turn them over and fry for another 2 minutes on the skin side. Add the knob of butter and when it foams, use a small spoon to baste the trout with it.

Transfer the fish to the lined baking sheet, skin-side down, and cook in the oven for 7-8 minutes or until just cooked through.

Meanwhile, wipe the frying pan clean, add a little oil and put over a high heat. Add the pak choi, scallions and seasoning and stir until just wilted.

Spoon the veg onto a serving dish and put the fish on top. Add the glaze ingredients to the pan and gently warm until just bubbling, spoon over the trout and serve.

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

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Parmentier de Confit de Canard

Posted in Duck, Food, Gluten-free, tagged , , , , , , , , , , , on 9 December 2024| Leave a Comment »

You can buy duck confit in tins locally but they tend to be much cheaper in France so if you’re lucky enough to go there (or know someone else who is going), stock up! You will have the prep done for many delicious dishes, like this one.

Wine Suggestion: A classic French dish needs a classic French wine. We suspect red Burgundy would be great, however we didn’t have any to hand so instead opened a bottle of Chateau Lascaux Pic St Loup “les Nobles Pierres”. A classic Syrah-Grenache blend but from prime vineyards in the Languedoc where Duck dishes reign supreme. Juicy, brambly and layered with velvety and characterful tannins.

Parmentier de Confit de Canard – serves 4 to 6

  • 4 Confit duck legs (1 large tin – it says on the tin how many legs are inside)
  • 4 shallots, chopped
  • a few fresh thyme sprigs, leaves stripped
  • 175ml red wine
  • 200ml chicken stock
  • a handful of flatleaf parsley
  • 800g potatoes, cut into 5cm chunks
  • 100-125ml warm milk
  • 150g-200g Comté cheese, grated

Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into clean jam jars for future roast potatoes. You will need to keep 2 tbsp aside for this dish.

Remove the skin from the duck legs and discard. Remove the meat from the bones and shred it with two forks, discarding any bones and gristle.

Heat 2 tbsp of the duck fat in a pan, add the shallots, thyme and plenty of black pepper. Allow the shallots to brown gently, then add the wine and stock, then bring to the boil. Cook for a few minutes, then add the duck meat and chopped parsley. Stir and set aside.

Heat the oven to 210C/Fan 190C.

Boil the potatoes in salty water until tender. Drain them well, then add the warm milk and mash until smooth. Season with salt and a big pinch of black pepper.

Grease a 18 x 28cm baking dish with a little duck fat, then pile in the meat and cover with the mashed potato. Sprinkle the grated cheese on top and bake for about 25 minutes or until browned and bubbling.

Serve with carrots and greens.

(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)

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Chilli

Posted in Food, tagged , , , , , , , , on 24 November 2024| Leave a Comment »

We always like a new chilli recipe and this one is particularly tasty. We made this on Halloween night … for some reason we always have chilli for Halloween.

Wine Suggestion: Whatever, big, juicy red you have to hand like the Achaval Ferrer Mendoza Malbec which was all brambly, velvety, rich and smooth.

Chilli – serves 4

  • 2 tbsp sunflower oil
  • 400g beef mince
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 1 tbsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tbsp cider vinegar
  • 1-2 tsp chipotle paste
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • ¼ tsp yeast extract, like Marmite or Vegemite
  • 1 beef stock cube
  • 400g tin black beans
  • cooked rice, sour cream, sliced jalapenos from a jar, avocado & coriander, to serve

Heat the oil in a shallow saucepan over a medium heat and fry the beef mince for about 10 minutes. Add the the onion and keep frying for another 8 to 10 minutes or until the onions have softened and started to brown a bit. Add the garlic and stir for a minute.

Stir in the cumin seeds, ground coriander, oregano and a plenty of black pepper, and continue to fry for a few minutes. Add the vinegar, then the chipotle and tomato purée and stir to combine. Tip in the tomatoes and a canful of water, then add the yeast extract and crumble in the stock cube. Cook for 20 minutes, stirring now and then.

When the chilli has thickened, tip in the beans with halve the liquid from the tin. Simmer for another 20 minutes, then taste and season to taste. Serve with all the acompaniments listed above.

(Original recipe by Barney Desmazery in BBC Good Food Magazine, October 2020.)

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Miso Butter Greens Pasta

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , , on 11 November 2024| Leave a Comment »

Lovely flavours and smells in this. We don’t have a blender but a food processor did an ok job – a blender will give a smoother sauce.

Wine Suggestion: We think this dish suits a white with a complex mix of fruit, herbal and mineral flavours and some of the best with this combination come from Sicily. Tonight the Casematte Grillo Pharis which is grown facing the straights of Messina and made in a combination of large oak barrels and concrete. Smooth and deep with a lovely Sicilian citrus twiest at the end.

Miso butter greens pasta – serves 4

  • 60g unsalted butter
  • 5 cloves of garlic, chopped
  • ½ tsp fennel seeds
  • ½ tsp chilli flakes
  • 100g broccoli, chopped
  • 400g cavolo nero, discard the stalks and slice the leaves
  • ¾ tsp salt
  • 2½ tbsp white miso paste
  • 3 tbsp extra virgin olive oil
  • 500g orecchiette
  • extra virgin olive oil, to serve

Melt the butter in a large pot on a medium-high heat. Wait until it bubbles, then add the garlic, fennel seeds and chilli flakes. Cook, stirring, for 2-3 minutes until the garlic smells cooked.

Add the broccoli, cavolo nero, salt and 250ml of water. Stir, then cover and turn the heat to medium-low and cook, stirring every few minutes, for 8-10 minutes or until the greens have wilted and become tender.

Scrape the contents of the pan into a blender or food processor and add the miso and olive oil. Blend until smooth, you can add a little water if you need.

Rince out the greens pan, fill with water and bring to the boil (don’t add salt as the miso is salty). Cook the pasta according to the packet instructions and reserve a mug of the pasta cooking water before draining.

Drain the pasta, then return to the pot and add the sauce. Add enought of the cooking water to get the sauce to a nice consistency. Taste and season with salt if needed.

Spoon onto a serving platter and drizzle with olive oil.

(Original recipe from Dinner by Meera Sodha, Penguin: Fig Tree, 2024.)

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Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , on 4 November 2024| Leave a Comment »

A tasty side dish that is similar to Spanish Patatas Bravas but with the flavours changed up. Usefully you can make the sauce in advance and re-heat just before serving.

Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce – serves 6

  • 1kg potatoes, peeled and cut into 2.5cm chunks
  • 2 tsp paprika
  • 2 tsp ground turmeric
  • 2 tsp cumin seeds
  • 3 tbsp garlic oil
  • a handful of fresh coriander leaves, chopped, to serve
  • crumbled feta, to serve

FOR THE SAUCE:

  • olive oil
  • 2 garlic cloves, bashed and thinly sliced
  • 250g (drained weight) roasted red peppers from a jar, roughly chopped
  • 400g tin chopped tomatoes
  • 1 heaped tbsp rose harissa
  • 1 tbsp caster sugar

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

Line a baking tray with paper. Mix the spices with the garlic oil. Put the potatoes into a large bowl, pour over the spice mixture and toss to coat. Spread them out evenly on the tray, season with some salt and pepper and roast for 30 minutes or until crispy and cooked through.

To make the sauce, drizzle some olive oil into a saucpean, add the garlic and cook over a medium heat for a couple of minutes. Add the peppers, tomatoes and harissa and season well with salt. Cook for another couple of minutes. Stir in the sugar and cook over a medium heat for 20 minutes, stirring regularly. Remove from the heat and whizz until smooth, then taste and adjust the seasoning.

Serve the potatoes on a platter with the sauce poured over and feta and coriander scattered over the top.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Hot-Smoked Trout, Gnocchi & Spinach Bake

Posted in Fish, Food, tagged , , , , , , , , , , on 25 October 2024| Leave a Comment »

This is a dish we cook when we get home late and need something quick and tasty. You can easily pick up the ingredients in a supermarket on the way home.

Wine Suggestion: the more we taste them, the more we like how versatile Verdicchio is, even the entry level Villa Bianchi from Umani Ronchi in the Marche. There’s just the right level of texture and viscosity for the creamy richness, and zip, zing and minerality for the fish.

Hot-smoked salmon, gnocchi and spinach bake – serve 4

  • 500g gnocchi
  • 4 hot-smoked trout (or salmon) fillets, skin removed
  • 200ml double cream
  • 150ml full-fat milk
  • zest of 1 lemon
  • leaves from 4 sprigs of thyme
  • 3 tbsp of Parmesan
  • 2 tbsp wholegrain mustard
  • 4-6 pieces of frozen spinach
  • green salad, to serve

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

Put the gnocchi into a baking dish and tuck in the trout fillets.

Mix the double cream, milk, lemon zest, thyme, Parmesan and mustard together and season well.

Add the frozen spianch to the dish and pour over the cream mixture.

Place in the oven and cook for 20-25 minutes, give everything a gentle mix about halfway through to break up the spinach. Serve with a green salad.

(Original recipe by Anna Glover in Olive Magazine, September, 2022.)

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Easiest Ever Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , on 24 October 2024| Leave a Comment »

This is a very tasty curry despite the short list of ingredients. Even though it’s simple, it’s perfect for a weeknight and not too spicy for children or other sensitive palates.

Wine Suggestion: We usually find most Pinot Grigio’s a bit nondescript for our tastes, but have been exploring and enjoying a number from Trentino and Friuli recently and think they go quite well with mild curries like this. Zuani make their Sodevo Pinot Grigio in a fairly standard way, though from well tended and lower yielding vineyards. The big difference is both the soils, and keeping it on the fine lees after fermentation. Look out for this last step and you should find a wine that stands out amongst the sea of ordinary Piont Grigios.

Easiest ever chicken curry – serves 4

  • 2  tbsp vegetable oil
  • 2 cloves of garlic, crushed
  • 2 tsp finely grated ginger
  • 1 small onion, finely chopped
  • 500g chicken breasts, cut into strips
  • 2½  tbsp curry powder, plus an extra 2 tsp
  • 1 x 400ml full fat coconut milk
  • 375ml chicken stock
  • ½  tsp salt
  • 200ml frozen peas
  • a large handful of coriander, chopped

Sprinkle the chicken with the 2 extra tsp of curry powder and some salt and pepper.

Heat a splash of oil in a large, deep frying pan, the remove and set aside.

Add the rest of the vegetable oil to the pan and cook the garlic, ginger and onion over a medium-high heat for a few minutes. Add the 2½  tbsp curry powder and continue to cook for another 2 minutes.

Add the coconut milk and chicken stock to the pan, then simmer rapidly for about 20 minutes or until reduced and thickened. Add the chicken back in towards the end to cook it through.

Add the peas and salt to the curry and cook for 2 minutes, season again to taste and sprinkle over the coriander.

Serve with steamed basmati rice.

(Original recipe from RecipeTinEats)

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Barbecued Chicken

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , , on 21 October 2024| Leave a Comment »

Everyone loves a piece of barbecued chicken. This was has a tasty herb marinade.

Wine Suggestion: to hand a bottle of Domaine Gayda “Sphere” Chardonnay and we were pleased with the match. Southern French sunshine, organic vineyards, cooling mountains behind, limestone soils, wild ferment and aging on lees in a mix of concrete tanks and barrels.

Barbecued Chicken – serves 6

  • 3-4 tbsp olive oil
  • ½ tsp English mustard
  • 3 tbsp of chopped herbs – we used parsley chives and tarragon (you could also use thyme)
  • a little grated lemon zest
  • a squeeze of lemon juice
  • a small garlic clove, very finely chopped
  • 1 chicken, jointed

Combine the oil, mustard, herbs, lemon zest and juice, garlic and plenty of black pepper in a large bowl. Slash the chicken in a few places, then toss the pieces in the marinade and leave in the fridge for at least an hour or up to 4 hours.

Get your barbecue fired up.

Before cooking, pat away any excess oil, then seasson with salt. Grill on a moderately hot barbecue, turning often, until cooked through (best to use a meat thermometer and check for 74C). The breast pieces should take about 15 minutes on the hotter part of the barbecue and legs and wings on a cooler part for at least 25 minutes.

Transfer to a warm dish, sprinkle with a little more seasoning and leave to rest for 5-10 minutes before serving.

(Original recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall, Bloomsbury, 2009.)

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Salmon, Veg and Black Bean Tray Bake

Posted in Fish, Food, tagged , , , , , , , , , , , , , , on 20 October 2024| Leave a Comment »

Simple, tasty, and all very good for you too.

Wine Suggestion: a little indulgent, but we wanted to see how a bottle we picked up in the Loire from the winemaker was developing: the Domaine de la Taille aux Loups Montlouis les Hauts de Husseau. A crystalline Chenin Blanc from the neighbouring area to Vouvray, this was exciting, racy and edgy and exceptionally youthful. It may not be super cheap, but we’d argue still a bargain given the quality, complexity, depth and potential to age superbly. We’d even conjecture that it’s a very good option to top white Burgundy. The remaining bottles we’ll try to ignore for a few more years if we can resist.

Salmon, veg and black bean tray bake – serves 4 to 6

  • 2 red onions, cut into wedges
  • 2 sweet potatoes, cut into chunks
  • 2 red peppers, cut into strips
  • 2 tbsp sesame oil or olive oil
  • 1 head of broccoli, cut into florets
  • 400g tin of black beans, drained and rinsed
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 2 cloves of garlic, crushed
  • 5g fresh ginger, grated
  • ½  tsp Chinese 5-spice powder
  • 1 tbsp sesame seeds
  • fresh coriander, chopped

FOR THE SALMON:

  • 600g skinned salmon fillet, cut into large chunks
  • 1 tbsp soy sauce
  • 1 tsp runny honey

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

Put the onions, sweet potatoes and peppers into a large roasting tray. Drizzle over 1 tbsp of sesame oil and toss to coat, then season with salt and pepper. Roast for 20 minutes.

Toss the broccoli in the other tbsp of sesame oil and add to the roasting tin. Mix the beans with the soy sauce, rice wine, garlic, ginger and Chinese 5-spice powder and add 100ml of water. Pour this around the veg and cook for another 20 minutes, turning the broccoli over after 10.

Toss the salmon in the soy sauce and honey and place on top of the vegetables. Roast for another 8-9 minutes, or until cooked.

Serve sprinnkled with the sesame seeds and coriander.

(Original recipe from The Hairy Bikers One Pot Wonders by Si King and Dave Myers, Seven Dials, 2019.)

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Pasta with Broccoli, Anchovy and Cumin

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , on 5 October 2024| Leave a Comment »

Back to school routine and quick fixes are required. This one is nice!

Wine Suggestion: An uncomplicated, but tasty dish requires similar from a wine. Tonight’s choice was Graziano Pra’s “Otto” Soave Classico with classic green apple and almond flavours. Fresh and lighlty floral with a gentle texture that helps it pair with food.

Pasta with broccoli, anchovy and cumin – serves 4

  • 300g dried fusilli or other short pasta
  • 90ml olive oil
  • 3 cloves of garlic, peeled and crushed
  • 6 anchovy fillets, drained and finely chopped
  • zest and juice of ½ lemon
  • 1 tsp ground cumin
  • 370g jarred chickpeas, drained (but don’t rinse)
  • 1 tsp aleppo chilli powder
  • 200g tenderstem broccoli, cut into 2½ cm lengths
  • 30g Parmesan, finely grated

Bring a large pan of water to the boil and add plenty of salt. Add the pasta and cook for 3 minutes less than the time indicated on the pack.

Meanwhile, pour the oil into a large sauté pan and put over a medium heat. Add the garlic and fry for a minute, then stir in the anchovies, lemon zest and cumin, and cook for another couple of minutes. Add the chickpeas, chilli and a good grind of black pepper, mix well and turn off the heat.

When the timer goes for the pasta, add the broccoli to the pasta pot and cook for the remaining 3 minutes. Reserve about 100ml of the pasta cooking water, then drain and add the pasta and broccoli to the chickpea pan. Scatter over two-thirds of the Parmesan, then return the pan to the heat and toss well for a minute, adding enough of the reserved pasta water to make a sauce that coats the pasta.

Spoon into warm bowls, add a squeeze of lemon juice, a pinch of aleppo chilli and the remaining Parmesan.

(Original recipe by Yotam Ottolenghi in The Guardian, 13 Apr 2024.)

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Chicken with Olives & Lemon

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , on 1 October 2024| Leave a Comment »

A dish full of all the flavours we love!

Wine Suggestion: Choose a white with a definite Mediterranean aspect. We opened a bottle of Domaine Ventenac’s “Dissidents” Cassandre. Made from Vermentino which is found in quite a few countries around Europe under a load of names. This was dry and tasting of grapefruits with hints of apricot and a really nutty, textural oiliness that matched the olives in this dish. Sunshine with substance in a glass.

Chicken with olives and lemon – serves 3

  • 6 skin-on chicken thighs
  • 2 onions, chopped
  • 1 lemon, thinly sliced
  • a good pinch of saffron strands
  • a handful of green olives
  • a handful of coriander, roughly chopped
  • olive oil

FOR THE SPICE PASTE:

  • 3 cloves of garlic
  • a few pinches of smoked paprika
  • 1 tbsp ground turmeric
  • 1 tsp cumin seeds
  • olive oil

Make the spice paste first by crushing the garlic with a good pinch of sea salt using a pestle and mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste, then mix in a couple of tbsps of olive oil or enough to make a paste that will coat the chicken.

Put the chicken thighs in a bowl, then add the spice paste and toss to coat. Cover with cling film and leave to marinate at room temperature for an hour or overnight in the fridge.

Heat a splash of olive oil in a large, shallow pan. Add the onions and soften a little, before adding the chicken thighs and cooking until coloured lightly on both sides.

Add the lemon to the pan and enough water to come halfway up the chicken pieces. Stir in the saffron, season well, then cover with a lid and simmer for 25 minutes, or until the chicken is cooked through. Add the olives and coriander and serve.

(Original recipe from The Kitchen Diaries II by Nigel Slater, Fourth Estate, 2012.)

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Garlic & Chilli Prawns on Puréed Butter Beans

Posted in Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , , , on 29 September 2024| Leave a Comment »

This recipe comes from Rick Stein’s Simple Suppers and it is indeed a simple and easy recipe. Ready in minutes and deeply satisfying!

Wine Suggestion: the creamy beans need a buttery Chardonnay, and likewise this works with the prawns too. Pick you own style, or whatever is at hand. For us we were lucky to have Au Bon Climat’s Santa Barbara County Chardonnay which is Californian sunshine in a glass tempered by the cooling breezes and fogs of this part of the world. Full and deep, but fleet of foot and minerally fresh.

Garlic & chilli prawns on puréed butter beans – serves 2

FOR THE BUTTER BEAN PURÉE:

  • 1 tbsp olive oil
  • 1 clove of garlic, chopped
  • 400g tin of butter beans, drained
  • juice of ½ lemon

FOR THE PRAWNS:

  • 2 cloves of garlic, peeled
  • a handful of flatleaf parsley
  • 50ml olive oil
  • ¼ tsp chilli flakes
  • 225g peeled raw prawns

Heat the oil for the butterbeans in a pan and add the garlic. Cook for a minute, then add the butter beans and cook for 3-4 minutes or until warmed through. Add the lemon juice and a couple of tablespoons of water, then whizz in a blender or food processor. Return to the pan and keep warm, you might need to add a little more water if it’s too thick.

Chop the garlic and parsley for the prawns together to get a coarse paste. Pour the oil into a frying pan and when hot, add the chilli flakes and garlic mixture. Cook over a gently heat for a minute until sizzling, then increase the heat a little, add the prawns and stir-fry for a few minutes or until pink and cooked through.

Divide the purée between two warm bowls and spoon the prawns and garlicky oil over the top.

(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)

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Charred Peaches with Parma Ham & Bocconcini

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , , , on 20 September 2024| Leave a Comment »

It has not felt very summery in Ireland this year but we haven’t let that put us off cooking for the season. There are still some nice peaches around and this makes a lovely lunch!

Wine Suggestion: We think Viognier is an awkward grape, despite its star status for some. However in the right hands and with the right dish it really comes together. Without breaking the bank and opening one of our Perret Condrieu in the cellar which have amazing balance, expression and character we kept northern Rhone with a simpler, though still delicious, Domaine Gerin “la Champine” Viognier. There’s a peachiness from this wine and hints of an oily texture that just works with this salad.

Charred peach, parma ham and bocconcini – serves 4

  • 4 peaches, halved and stones removed
  • 2 tbsp rapeseed oil
  • 2 large handfuls of rocket (or a mixture of rocket and watercress)
  • 8 slices of Parma ham, cut in half
  • 350g bocconcini

FOR THE DRESSING:

  • ½ red chilli, finely diced
  • 1 red onion, finely diced
  • 100ml extra virgin olive oil
  • 40ml sherry vinegar

TO FINISH:

  • 4 tbsp flaked almonds
  • 4 basil leaves, roughly chopped

Drizzle the cut sides of the peaches with the rapeseed oil, then place cut side down on a hot barbecue and cook for 3 minutes or until you get nice charred marks. Remove them from the barbecue and set aside.

Make the dressing by mixing the chilli, red onion, extra virgin olive oil and sherry vinegar together in a small bowl. Season with salt and pepper.

Put two peach halves on each plate and sprinkle around the rocket. Add the Parma ham and bocconcini, then spoon over the dressing and sprinkle over the toasted almonds and basil to serve.

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

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Chicken Tinga Tacos

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 19 September 2024| Leave a Comment »

We love tacos and definitely don’t make them as often as we should. We’re lucky to have a local Mexican shop, Picado, who make proper corn tortillas, though tortillas from the supermarket will be good too.

Wine Suggestion: This goes great with a medium bodied, juicy red, like Adi Badenhorst’s Secateurs Red. A blend of Syrah, Grenache and a little Cinsault we find this always has a charming depth and persistence, despite the lowly price point.

Chicken tinga tacos – serves 5 to 6

  • 2 tbsp extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 1 onion, finely chopped
  • 2½ tsp dried oregano
  • 250ml chicken stock
  • 80g chipotle in adobo with sauce, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 tsp ground cumin
  • 1½ tsp salt
  • 750g chicken thigh fillets
  • 20 x small corn tortillas, warmed
  • coriander leaves, roughly chopped (to serve)
  • guacamole (to serve)

FOR THE LIME CREAM:

  • ¼ tsp finely grated garlic
  • 100g sour cream
  • 1 tbsp mayonnaise
  • 1 tsp lime zest
  • 2 tsp lime juice
  • ¼ tsp salt

Make the lime cream by combining all the ingredients in a bowl and mixing well. Place in the fridge until ready to serve.

Heat the oil in a large pot over a hith heat, then add the garlic, onion and oregano and cook for 3 minutes or until the onions are browning at the edges.

Add all the rest of the ingredients, except the chicken. Stir well, then add the chicken in a single layer and submerge in the sauce. Bring to the boil, then reduce the heat and simmer very gently for one hour, uncovered, stirring occasionally. The chicken should be soft and easy to shred.

Transfer the chicken to a large, deep, baking tray and shred with two forks. Meanwhile keep the sauce simmering on a low heat for another 10 minutes until quite thick. Return the shredded chicken to the sauce and toss to coat.

Serve the tinga with the warmed tortillas, coriander leaves, guacamole and lime cream.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2022.)

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Barbecue Potato Salad

Posted in Barbecue, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 9 September 2024| Leave a Comment »

These make a lovely side for a barbecue with a great smoky flavour and a delicious dressing.

Barbecue potato salad – serves 4

  • 800g new potatoes, boiled until tender, then halved
  • 4 garlic cloves, bashed
  • 3 sprigs of rosemary, leaves picked
  • 2 tbsp good quality olive oil

FOR THE DRESSING:

  • 1 tbsp English mustard
  • 1 tbsp runny honey
  • 2 tbsp chopped chives
  • 2 tbsp good olive oil

Put the potatoes, garlic and rosemary onto a large sturdy baking tray. Season well and trickle over the olive oil, then toss together.

Put the tray onto a hot barbecue and cook the potatoes for about 3 mintues, then shake and cook for another 3 minutes or until hot through. Remove from the barbecue and set aside while you make the dressing.

Whisk the dressing ingredients together in a small bowl.

Pick the rosemary and garlic out of the tray and discard. Trickle the dressing over the hot potatoes and toss well to coat, leave to stand for 5 minutes, then serve warm.

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

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Turkish Chopped Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 8 September 2024| 1 Comment »

This is a really lovely salad! We served with some barbecued lamb but it would be great with loads of things.

Turkish chopped salad – serves 4 to 6

  • 5 tbsp extra virgin olive oil
  • 50g pine nuts
  • 250g feta, cut into 2cm cubes
  • 2 tsp dried mint
  • 1 tsp pul biber
  • 1 lemon, finely zested and juiced
  • 3 large, ripe tomatoes, roughly chopped
  • ¼ cucumber, deseeded and chopped
  • 1 red romano pepper, deseeded and sliced finely into rings
  • 1 Cos or Little Gem lettuce, roughly chopped
  • 10g mint leaves, roughly chopped
  • 25g parsley leaves, finely chopped
  • 2 tbsp white wine vinegar
  • 1 red onion, finely sliced
  • 50g pitted black olives

Drizzle 1 tbsp of the oil in a small frying pan and fry the pine nuts for a couple of minutes until golden brown, then set aside.

Mix the cheese cubes in a bowl with 2 tbsp of the olive oil, 1 tsp of the dried mint, the pul biber, ¼ tsp of coarse black pepper and the lemon zest. Set aside.

Put the tomatoes, cucumber, pepper, lettuce, fresh mint and parsley in a large bowl and toss well with 1 tbsp of the lemon juice and all the white wine vinegar.

Drizzle the last 2 tbsp of oil over the salad and toss well, then add the red onion, black olives, toasted pine nuts, 1 tsp of dried mint and toss again. Add the cheese and toss gently before serving.

(Original recipe from Good Food Magazine, August 2024.)

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