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Posts Tagged ‘Easy’

Courgette, Pea & Basil Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , on 4 September 2024| Leave a Comment »

How can it be soup season already?? This is a good transition recipe made with summer veg and herbs. Don’t leave out the feta and lemon zest garnish as it really makes it sing.

Courgette, pea and basil soup – serves 8

  • 75ml olive oil, plus extra to serve
  • 1 bulb of garlic, cloves separated and peeled
  • about 1.3kg of courgettes, cut into 3 cm thick slices
  • 1 litre veg stock
  • 500g frozen peas
  • 50g basil leaves
  • 200g feta, crumbled into pieces
  • 1 lemon, finely grate the zest

Heat the olive oil in a large saucepan over a medium heat. Add the garlic cloves and fry for a few minutes or until turning golden. Add the courgettes, 2 tsp of salt and plenty of black pepper and keep cooking for about 3 minutes, stirring all the time, until the courgettes are starting to brown. Pour in the stock and 500ml of water, then bring to the boil over a high heat. Cook for 7 minutes, until the courgettes are softened.

Add the peas, stir through for 1 minute, then add the basil. Remove the soup from the heat and whizz using a stick blender or liquidiser until smooth.

Serve the soup in bowls with crumbled feta, some lemon zest and a drizzle of good olive oil.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, Penguin: Random House, 2018.)

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Barbecued Prawn & Avocado Cocktails

Posted in Barbecue, Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , on 1 September 2024| 2 Comments »

Smokey prawns really add something special to a standard prawn cocktail. A great summer starter.

Wine Suggestion: Something a little different: El Paisano de Tares which is from Bierzo in Spain. A wine made from a field blend of Red and White grapes: Mencia, Garnacha, Palomino Fino, Doña Blanca & Godello. Served slightly chilled, it’s like a sophisticated Rosé with an earthiness and smokey spice plus smooth tropical notes. A very traditional wine that we don’t see much any more so a big bravo to the guys at Domniio de Tares for championing this alongside their excellent single varietal Mencia and Godello’s.

Barbecued prawn & avocado cocktails – serves 4

  • 600g large raw tiger prawns, peeled but with tails left on
  • 3 tbsp extra virgin olive oil
  • 1 large garlic clove, finely chopped
  • 2 tbsp finely chopped flat-leaf parsley
  • 6 dashes of tabasco
  • juice of ½ lemon

FOR THE MARIE ROSE SAUCE:

  • 120ml mayonnaise
  • 60ml tomato ketchup
  • 1 tbsp brandy
  • 5 dashes of worcestershire sauce
  • 6 dashes of tabasco
  • juice of ½ lemon

FOR THE SALAD:

  • 1 small iceberg lettuce
  • 2 celery sticks, finely sliced
  • 1 ripe avocado

TO GARNISH:

  • 2 tbsp chopped chives
  • 1 lemon, cut into wedges

Put the prawns into a bowl with the olive oil, garlic, parsley, tabasco, lemon juice and some seasoning. Toss well and leave to marinate for 10 minutes.

Meanwhile, make the marie rose sauce by mixing all of the ingredients together until smooth, then seasoning to taste. Cover and leave in the fridge.

Cut the lettuce into quarters and use the outer leaves to line 4 bowls. Thinly slice the rest of the lettuce and put it into a large bowl with the celery.

Cook the prawns over a hot barbecue for about 2-3 minutes on each side (depending how big they are). Transfer to a tray and leave to cool for a bit.

Add a couple of spoons of the marie rose sauce to the lettuce and celery, season and mix together.

Peel and cut the avocado into quarters. Divid the lettuce and celery between the bowls and spoon on a generous dollop of marie rose sauce. Pile the barbecued prawns on top and tuck in an avocado wedge. Finish with the chopped chives and lemon wedges.

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

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Mussels on the Barbecue

Posted in Barbecue, Fish, Food, Gluten-free, Shellfish, tagged , , , , , , , , , , on 28 August 2024| 2 Comments »

We’ll cook anything on the barbecue and these mussels come highly recommended! Serve in the foil package with plenty of crusty bread.

Wine Suggestion: Muscadet all the way, but given you get a little more with the smokey barbecue flavours coming through we’d suggest one with a bit more oomph like Jérémy Huchet’s Clos les Montys which is grown on a very particular blue-green bedrock giving the wine depth and substance.

Mussels on the barbecue – serves 2

  • 50g softened butter
  • 2 cloves of garlic, finely sliced
  • 2 shallots, finely sliced
  • 1 kg mussels
  • 1 small pack parsley, roughly chopped
  • 125ml white wine
  • 100ml double cream
  • crusty bread, to serve

Mix the butter and garlic with a big pinch of salt.

Heat the barbecue until the coals are white. Lay a sheet of tin foil, about 60cm long on the work surface, then put another sheet the same size on to, then add a third sheet about 30cm long acorss the middle to form a cross shape. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley. Season, then fold the foil in at the sides to create a bowl.

Pour the wine into the foil bowl and then seal it securely by scrunching the foil together at the top. If you need an extra sheet of foil to encase the whole parcel at this stage then do so.

Carefully place the parcel on the barbecue coals and cook for 10 minutes. Carefully open the parcel and check the mussels have opened. Pour in the cream, then cover the barbecue with a lid to cook for a few more minutes.

Sprinkle with the remaining parsley and serve with crusty bread.

(Original recipe from BBC Good Food)

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Crispy Chicken Thighs with Peas and Herbs

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 27 August 2024| Leave a Comment »

With the erratic weather we’re not doing nearly as much outdoor cooking as we’d usually at this time of year. To keep up our spirits this indoor dish was light and summery. Serve with some new potatoes.

Wine Suggestion: A fun and inexpensive Verdicchio from Umani Ronchi, their Villa Bianchi, which despite it being light and easy going shows the class that the whole range they make has. Summery fun in a glass.

Crispy chicken thighs with peas and herbs – serves 4

  • 8 chicken thighs
  • 2 tbsp olive oil
  • 2 shallots, halved and sliced
  • 3 garlic cloves, thinly sliced
  • 400ml chicken stock
  • 300g frozen peas (or freshly podded if possible)
  • 3 sprigs of tarragon, leaves picked and roughly chopped
  • 2 springs of mint, leaves picked and roughly chopped
  • 30g cold butter, cut into cubes

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

Trickle the olive oil over the chicken thighs and season both side with salt and pepper. Heat a large non-stick sauté pan over a medium heat, then place the thighs skin-side down in the pan and leave to cook for 15- 20 minutes or until the skin is crispy and golden brown.

Transfer the thighs, skin-side up, to an oven tray and bake in the oven for a further 15-20 minutes.

Meanwhile, put the sauté pan back over a medium heat. When it’s hot add the shallots and cook for 3-4 minutes to soften. Add the garlic and cook for another couple of minutes.

Pour the stock into the pan and scrape all the sticky bits from the bottom of the pan with a wooden spoon. Bring the stock to a simmer and cook reduce by half. Add the peas and herbs and cook for a few minutes until the peas are tender. Add the cold butter and stir until amalgamated into the sauce.

Remove the chicken from the oven and add the thighs to the pan with the peas, pouring over any juices on the tray. Stir and season with salt and pepper, then serve.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury, 2024.)

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Avocado Butter on Toast with Tomato Salsa

Posted in Brunch, Food, Healthy, tagged , , , , , , , , , , , , , , on 26 August 2024| Leave a Comment »

So much more than avocado on toast. A delicious recipe from Ottolenghi Simple.

Avocado butter on toast with tomato salsa – serves 4

  • 2-3 ripe avocados, you want about 250g of scooped out avocado
  • 60g unsalted butter, softened and cut into cubes
  • 3 limes, you need 1½ tbsp finely grated lime zest and 1½ tbsp lime juice
  • 10g tarragon leaves, roughly chopped
  • 10g dill, roughly chopped
  • 200g cherry tomatoes, quartered
  • 2 tsp capers, finely chopped
  • 2 tbsp olive oil
  • 4 slices of sourdough
  • 1 small garlic clove, halved
  • ¼ tsp cumin seeds, toasted and crushed

Put the avocado flesh, butter, half the lime zest, half the lime juice and ½ tsp salt into a blender or small bowl of a food processor. Whizz until smooth, then transfer to a bowl along with two-thirds of the herbs. Fold the herbs through then put into the fridge for 10 minutes.

Mix the tomatoes, capers, remaining lime zest & juice and the olive oil with plenty of black pepper. Set aside.

Toast the bread and rub one side with the garlic. Leave the bread to cool slightly then spread each slice with avocado butter and top with the tomato salsa. Sprinkle over the remaining herbs and the crushed cumin.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Tara Wrigley & Esme Howarth, Ebury Press, 2018.)

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Barbecue Lamb Koftas

Posted in Barbecue, Food, Lamb, tagged , , , , , , , , , , , , , , on 24 August 2024| Leave a Comment »

It’s been a funny year for the barbecue, lots of bad weather and then when it turns nice it’s often not in the forecast. Surely, we are due some nice back to school weather and you’ll have the opportunity to cook these tasty koftas.

Wine Suggestion: From an incredibly awarded, but always under the radar Clare Valley winery is Kilikanoon’s Killermans Run GSM. We’re always amazed at the amount of depth and finesse this wine has. With a full-body, but complete balance, this finishes superbly long and weightless. Bravo!

Lamb koftas – serves 4

  • a little vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • 800g lamb belly, minced
  • 4 cloves of garlic, finely grated
  • 1 tsp ras el hanout
  • 1 tsp ready-made mint sauce
  • finely grated zest of 1 lemon
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • lemon wedges and coriander leaves, to serve

Heat the oil in a frying pan on the hob and fry the onion over a medium heat for 8-10 minutes or until soft. Remove the onion from the heat and leave to cool.

Meanwhile, grind the spices and salt together using a pestle and mortar until you have a fine powder.

Put the lamb into a big bowl with the cool onion, garlic, ground spice mix, ras el hanout, mint sauce, lemon zest and herbs. Mix well with your hands.

Divide the mixture into 8 and roll each piece into a sausage-shaped kofta. Lay the koftas on a lined tray and chill in the fridge for an hour to firm them up.

Meanwhile, get your barbecue fired up and ready to cook on.

Place the koftas on the edges of the barbecue so they are over a medium heat – if you put them over the direct flame you might create a blaze when the fat drips off. Cook for about 8 minutes, turning regularly.

When the koftas are cooked, serve them on a platter with some lemon wedges and coriander leaves.

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

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Balsamic Roast Potatoes

Posted in Food, Gluten-free, Italian, Potato, Side dish, tagged , , , , , , , , , on 23 August 2024| Leave a Comment »

We’ve been trying to change up our potatoes and especially liked these balsamic and red onion roasties by Theo Randall.

Balsamic-roasted potatoes with red onion – serves as a side

  • 800g potatoes, peeled and cut into 3cm pieces
  • 6 cloves of garlic, unpeeled
  • 75g unsalted butter
  • 100ml balsamic vinegar
  • 1 tbsp thyme leaves
  • 1 tbsp olive oil

Heat the oven to 200C.

Put the potatoes into a large pan, cover with water, and add 1 tsp of salt. Place over a high heat and bring to the boil, then add the garlic cloves and boil for 2 minutes. Drain the potatoes and garlic and leave to cool to room temperature.

Heat a large non-stick frying pan on a medium heat. Reduce the heat to low and add the butter and onions. Cook for 10 minutes on a low heat or until the onions have softened. Add the balsamic vinegar and thyme, then increase the heat and cook for 2-3 minutes, or until syrupy. Transfer this mixture to a large bowl, add the potatoes and garlic and season with salt and pepper. Mix well.

Coat the base of large roasting tin with oil and tip the potatoe mixture in. Bake for about 30 minutes, giving the tin a shake halfway through, until nicely caramelized.

Toss the potatoes in the tin before transfering to a serving dish.

(Original recipe from The Italian Deli Cookbook by Theo Randall, Quadrille, 2021.)

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Miso Mushrooms with Udon Noodles

Posted in Food, Vegetarian, tagged , , , , , , , on 21 August 2024| Leave a Comment »

A great weeknight veggie dish with big flavours and minimal effort. While it doen’t look like much the udon noodles provide a wonderful counter-balance to the rich, salty, umami packed mushrooms, soy and sesame.

Wine Suggestion: This was a tough one to match and while we would have loved to try a Pinot based Champagne, like Laurent Lequart’s Blanc de Meunier, it was a weeknight and thought this was a bit much. However an excellent value northern Rhône, the Domaine Gerin La Champine Syrah, came to the rescue with an earthy, leathery character full of complementary pepper and pure fruit flavours.

Miso mushrooms with udon noodles – serves 4

  • 3 tbsp miso paste
  • 3 tbsp mirin
  • 3 tbsp soy sauce
  • 2 cloves of garlic, crushed
  • 1 tbsp sesame oil
  • 4 large portobello mushrooms
  • 450g straight-to-wok udon noodles
  • 1 tbsp toasted sesame seeds
  • 4 scallions, finely sliced

Heat the oven to 180C.

Place the mushrooms on a large sheet of tin foil on a baking tray. Scrunch up the sides to create a sort of bag.

Mix the miso, mirin, soy, garlic and half the sesame oil together until smooth. Pour over the mushrooms and turn them over to coat in the mixture. Scrunch the tin foil to close the packet and bake for 30 minutes.

Just before the mushrooms are ready, get your wok on and heat the remaining splash of sesame oil. Toss the udon noodles in the wok until hot, then divide between 4 bowls. Spoon over the mushrooms and sauce and serve sprinkled with sesame seeds and scallions.

(Original recipe from BBC Good Food)

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Clams with Fino Sherry and Serrano ham

Posted in Food, Gluten-free, Shellfish, Spanish, tagged , , , , , , , , , on 20 August 2024| Leave a Comment »

We sometimes find clams hard to find, but can’t resist them when we do. Here they’re cooked with dry sherry and salty serrano ham – a super combination.

Wine Suggestion: we were tempted to have a glass of the Fino sherry with this and weren’t disappointed. Fino and it’s alter ego Manzanilla have a purity and focus that suit this dish while retaining that classic umami saltiness that the clams and serrano also bring. A taste of the Altantic coast in southern Spain.

Clams with fino sherry and serrano ham – serves 4 as a light dish

  • 1 tbsp olive oil
  • ½  onion, very finely chopped
  • 500g clams, rinsed well and discard any open ones that won’t close when sharply tapped
  • 50g serrano ham
  • 2 cloves of garlic, finely chopped
  • 100ml fino sherry
  • a handful of flatleaf parsley, roughly chopped

Heat the oil in a medium pan with a lid and cook the onion for about 5 minutes to soften. Add the ham and garlic and cook for another minute.

Add the clams to the pan with the sherry and bring to the boil, cover and cook for 4-5 minutes or until the clams have opened (chuck any that don’t open). Serve immediately with the parsley.

(Original recipe from BBC Good Food)

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Tomato, Olive, Mozzarella & Artichoke Tart

Posted in Food, Vegetarian, tagged , , , , , , , , , , , , on 19 August 2024| 2 Comments »

We love a good pizza … but there are times we just can’t be bothered lighting our little pizza oven and getting it up and running … or the weather defeats us! This is essentially pizza toppings on pastry and makes a great substitute. Plus we got to use the jar of artichokes we’d lugged from Spain last holiday.

Wine suggestion: a wine we’d also brought home from our holiday, Luis Moya Tortosa’s Kimera, an old-vine Grenache from Navarra. Minerally, vibrant and expressive.

Tomato, mozzarella, black olive & artichoke tart – serves 4

  • 2 x 320g ready-rolled puff pastry sheets
  • 300g tomato sauce (you can make your own or use a good brand)
  • 2 x 125-150g mozzarella balls, sliced
  • a handful of pitted black olives, halved
  • 8 to 10 artichoke hearts from a jar, halved
  • 60g Parmesan, finely grated
  • a handful of basil leaves

Heat the oven to 230C/Fan 210C.

Unroll the puff pastry sheeets onto a couple of baking trays and prick them all over with a fork.

Spread the tomato sauce over the pastry, then top with the mozzarella, olives and artichokes. Add half the grated Parmesan and season with salt and pepper.

Bake for 15-18 minutes, then sprinkle with the basil leaves and the rest of the Parmesan and serve immediately. It’s as easy as that!

(Original recipe from Rick Stein’s Simple Suppers, Ebury Publishing, 2023.)

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Pappardelle with Sweet Leeks and Mascarpone

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , on 18 August 2024| Leave a Comment »

You really don’t need a recipe for this but a bit of inspiration for something stress-free can sometimes be helpful.

Wine Suggestion: a classic, oaked Chardonnay, like Chateau de Beauregard’s Pouilly Fuissé. Both mineral and fresh, and with a roundness and textured from the light oak use and time on lees. A great wine to accompany food, but never over-power it.

Pappardelle with sweet leeks and mascarpone – serves 4

  • 1 small knob of butter
  • 1 tbsp olive oil
  • 4 medium-sized leeks, trimmed, washed and sliced at an angle
  • 1 clove of garlic, finely chopped
  • 200g mascarpone
  • 400g fresh pappardelle
  • a handful of grated Parmesan

Warm the butter and olive oil in a large heavy-based pan, add the leeks and garlic, then cover and leave to sweat over a gentle heat. It’s difficult to give timings as it really depends on the leeks but keep cooking until they are meltingly soft but not at all coloured. Add the mascarpone and allow it to melt to make a thick sauce, then season with salt and black pepper.

Meanwhile, cook the pasta in lots of salty boiling water until al dente. Scoop the pasta straight from the pot into the leeks and stir to coat the pasta, you will probably need a few splashes of cooking water to loosen the sauce and make it cling to the pasta.

Serve in warm bowls with plenty of grated Parmesan.

(Original recipe from The Naked Chef by Jamie Oliver, Michael Joseph, 1999.)

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Pasta e fagioli

Posted in Food, Italian, Pasta, tagged , , , , , , , , , , , , on 10 July 2024| Leave a Comment »

We picked up some pretty dried borlotti beans when travelling earlier this year and this rustic pasta dish was the perfect dish for them.

Wine Suggestion: There’s an honesty and an earthiness to this dish that we can’t ignore, and just love. To be sympathetic we chose La Pruina’s Salice Salentino, a blend of Negroamaro and Malvasia Negra from Puglia. Gentle layers of spice, equally soft and intense, surrounding a mid-weight core of earthy plums and wild red fruits.

Pasta e fagioli – serves 4

  • 250g dried borlotti beans
  • 5 tbsp extra virgin olive oil
  • 2 cloves of garlic, peeled and lightly crushed
  • a big sprig of fresh rosemary
  • 200g fresh tomatoes, peeld and crushed
  • 220g conchiglie, or other tubular pasta (we used a mix of packet ends)
  • olive oil, red chilli flakes and grated pecorino cheese, to serve

Soak the beans overnight, then drain and cover with enough cold water to cover them by at least 10cm. Bring to the boil, then turn down to a simmer and cook until tender, usually about an hour and a half. Leave to cool in the cooking liquid.

Meanwhile, gently warm the olive oil in a large deep sauté pan, then add the garlic and rosemary and gently fry until they smell good. Discard the garlic and add the tomatoes to the pan. Turn the heat up a little and cook for about 10 minutes or until looking saucey. Add the cooked beans and a couple of ladlefuls of their cooking liquid, then leave to bubble for 10 to 15 minutes. Season with salt.

Add another couple of ladlefuls of liquid and then add the pasta and continue cooking, stirring regularly, until the pasta is tender. You might need a bit more liquid. Serve in warm bowls with some olive oil, chilli flakes and grated pecorino cheese.

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

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Sardines and Peperonata on Toast

Posted in Fish, Food, tagged , , , , , , , , , , , on 8 July 2024| Leave a Comment »

The perfect lunch for a sunny day. Get yourself a tin of sardines so you’re ready for the next one.

Sardines and peperonata on toast – serves 1

  • 1 tbsp olive oil
  • ½ tbsp red wine vinegar
  • 1 large roasted pepper from a jar, thinly sliced
  • 1 small shallot, thinly sliced
  • ½ tbsp capers
  • ½ small garlic clove, finely sliced
  • a smal handful of basil, shredded
  • 2 slices of sourdough
  • 120g tin sardines of olive oil, drained

Whisk the olive oil and vinegar together in a small bowl. Add the pepper, shallot, capers and garlic. Toss with half the basil and season to taste.

Toast the bread, then top with the peperonata and large chunks of the sardines. Finish with the rest of the basil and a grind of black pepper.

(Original recipe from BBC Good Food)

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Gildas

Posted in Food, Gluten-free, Healthy, Spanish, tagged , , , , , , , , , , , on 7 July 2024| Leave a Comment »

They serve these in all the tapas bars in San Sebastian and all you need to make them at home are top quality ingredients.

Wine Suggestion: Drinking Txakoli made from Hondarrabi Zuri, the local grape and wine for the Basque region, is our suggestion if you can get it. A favourite is the Bodegas Katxina Txakoli which is light, dry and slightly effervescent. It makes us think of fun times and holdays!

Gildas – make as many as you need to serve as a starter

Thread big green olives, top quality anchovies (semi-preserved from the fridge if possible), roasted peppers (we like the Navaricco brand) and guindillas. Serve with crusty bread.

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Baked Sausages and Lentils

Posted in Food, tagged , , , , , , , on 2 July 2024| 3 Comments »

A nice dish for spring/summer in Ireland when many days still feel like the depths of winter! Are you all addicted to the recipetineats website yet? You soon will be.

Wine Suggestion: Still on our Grenache kick we opened a bottle we bought in Pamplona earlier this year, the Viña Zorzal Crianza from Navarra which has a lovely red fruited earthiness and gentle spice along with a fresh elegance. Perfect.

Baked sausages & lentils – serves 4

  • 3 tbsp olive oil
  • 4 shallots, finely sliced
  • 3 cloves of garlic, crushed
  • 1 tbsp cumin seeds
  • 375ml of green or brown lentils
  • 4 small carrots, peeled, quartered and diced
  • 1 tsp cooking salt
  • ¾ tsp black pepper
  • 750ml chicken stock
  • 8 x top-quality pork sausages

Heat the oven to 200C/180C fan.

Use a large metal roasting tin. Fold a sheet of baking parchment, large enough to cover the pan, in half and cut 4 slits to let out steam.

Put the roasting tin directly onto the hob and heat the olive oil over a medium-high heat. Add the shallots and garlic and sauté for a few minutes or until soft. Add the cumin seeds and stir for another minute.

Add the lentils, carrot, salt, pepper and stock, then bring to a simmer.

Gently place the sausages on top but don’t press them down into the lentils. Cover with the baking paper and gently press down so it sticks to the stock.

Bake for 25 minutes on the middle shelf, then remove the baking parchment and bake for another 20 minutes to brown the sausages.

Remove the pan from the oven and leave to rest for 5 minutes, then serve.

(Original recipe from recipetineats)

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Lemon & Spinach Linguine

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , on 1 July 2024| Leave a Comment »

We make an easy pasta dish about once a week and it’s one of the best days of the week.

Wine Suggestion: we think this goes great with Ribolla Gialla, a grape native to the north-east of Italy and Slovenia that can be made in a few styles. We prefer the ones that feature joyful primary fruits with a hint of nutty minerality like the one made by Perusini in Friuli. Light bodied and fruity-floral we think the best are super attractive and we’re surprised we don’t see more around.

Lemon & Spinach Linguine – serves 2

  • 100g spinach, remove any thick stalks but don’t be too fussy
  • 1 large lemon, zested
  • 250g linguine
  • 1 large clove of garlic
  • 50g butter
  • 2 tbsp olive oil
  • 40g Parmesan, grated

Get a bowl of iced water ready.

Wash the spinach, then put the wet leaves into a shallow pan over a medium-high heat, cover tightly and cook for 3-4 minutes. Remove the lid and turn the spinach over with a wooden spoon, then cover again and cook for 2 minutes.

Use tongs to lift the spinach and drop it into the iced water. As soon as it is cold, squeeze out as much water as possible, then roughly chop.

Cook the linguine in lots of very salty water for whatever time the packet says.

Lightly crush the garlic with the flat side of a knife, without peeling it.

Warm the butter, squashed garlic, and olive oil in a shallow pan over a medium heat for a few minutes, then remove and discard the garlic clove. Add the lemon zest and spinach to the pan.

Drain the pasta and toss in the warm butter. Squeeze some lemon juice over and sprinkle with Parmesan.

(Original recipe by Nigel Slater in the Guardian)

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BBQ Mushroom & Halloumi Burgers

Posted in Barbecue, Food, Vegetarian, tagged , , , , , , , , , , , on 16 June 2024| Leave a Comment »

Oh so very good and with superb flavours! A proper hefty burger with a fabulous butter for basting – none of that mushy stuff that veggie burgers are often made of.

Wine Suggestion: cold beers, or juicy, cheap reds … barbecue fare.

BBQ mushroom & halloumi burgers – serves 4

  • 2 x 225g packs halloumi
  • 8 portobello mushrooms

FOR THE BUTTER:

  • 160g butter, softened
  • 2 tbsp white miso
  • 1 tbsp light soy sauce
  • 5g mushroom powder or dried porcini mushrooms, ground to a powder
  • ½ tsp dried chilli flakes
  • 2 large garlic cloves, finely grated
  • finely grated zest of ½ lemon

TO SERVE:

  • 4 brioche burger buns, split
  • 4 tbsp sweet chilli sauce or hot chilli sauce
  • 4 tbsp mayonnaise
  • 4 handfuls of rocket

Get your barbecue on and ready for cooking.

Cut the halloumi blocks in half horizontally to creat 4 flat pieces of halloumi.

To make the butter, put all the ingredients into a bowl and mix to combine, seasoning with salt (not too much) and pepper.

Brush the mushrooms on one side with the butter and put them onto a medium-hot barbecue, buttered side down. Brush plenty of butter on the other side. After a few minutes turn the mushrooms over and add the halloumi to the barbecue. Brush the halloumi with the butter too. Keep brushing the mushrooms and halloumi with the butter as they cook.

When the mushrooms and halloumi are almost done, toast the burger buns on the barbecue. Brush any remaining butter onto the toasted buns.

To assemble, put a mushroom on each burger bun base. Top with a piece of halloumi and add a spoon of sweet or hot chilli sauce. Pile a handful of rocket on top, then spread some mayonnaise on the bun lids and sandwich together.

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

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Steak, Piquillo Pepper and Asparagus Salad

Posted in Barbecue, Beef, Food, Gluten-free, Spanish, tagged , , , , , , , , , , , on 10 June 2024| Leave a Comment »

A main course salad with warm elements cooked over charcoal and a delicious dressing. Like everything it tastes best eaten outside.

Wine Suggestion: A current favourite is Bodega Jesus Romero’s Rubus, a Garnacha-Tempranillo blend from the mountain slopes in Aragon, Spain, that despite it’s depth of flavour has a real energy and vibrancy.

Steak, piquillo pepper and asparagus salad – serves 4

  • 2 ribeye steaks (about 500g in total)
  • 1 tbsp olive oil
  • 16 asparagus spears
  • 2 baby gem lettuces, leaves seperated
  • 100g roasted piquillo peppers, sliced – good quality Spanish brands like El Navarrico will make a difference here
  • 2 tbsp capers
  • 30g flaked almonds, toasted

FOR THE DRESSING:

  • 1 clove of garlic, grated
  • 2-3 sprigs of marjoram or oregano, leaves picked
  • 2 tbsp PX sherry vinegar
  • 3-4 tbsp extra virgin olive oil

Take the steaks out of the fridge about an hour before you want to cook them.

Get your barbecue hot and ready to cook on – if you don’t want to barbecue you can cook the asparagus and steak on a griddle pan.

Season the steaks and rub all over with oil.

Sear the steaks for a few minutes on each side on a hot barbecue, then set aside to rest.

Toss the asparagus spears in oil and cook on the barbecue until charred. Tip into a serving bowl.

Add the lettuce leaves, piquillo peppers and capers to the bowl with the asparagus.

Combine all of the dressing ingredients and season well.

Slice the steaks and arrange on top of the salad, then drizzle all over with the dressing and scatter over the toasted almonds.

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

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Asparagus & Saffron Risotto

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , on 9 June 2024| Leave a Comment »

We make a lot of spring risottos and we think this one might be the best. We miss Russell Norman.

Wine Suggestion: Verdicchio all the way with this, and from a winery obsessed with this grape: Sartarelli. Their Miletta is a little bit special coming from a select vineyard and treated with extra care. It’s almost a contradiction in taste by being both full bodied, round and textured as well as elegant, flinty and ethereal. Hawthorn and almond flavours with apricots and a creamy nuttiness, plus a salty freshness tying it all together.

Asparagus & saffron risotto – serves 4

  • 1 litre vegetable stock (we used Marigold Swiss Bouillon)
  • 3 tbsp extra virgin olive oil
  • 1 large white onion, very finely diced
  • 320g Carnaroli rice
  • 200ml dry vermouth
  • 12 spears of asparagus, woody stems snapped off, sliced lengthways, then cut into 2 cm pieces
  • 1 scant tsp saffron
  • 80g unsalted butter
  • 80g grated Parmesan, plus some extra for the table if you like

Heat the vegetable stock in a large pan on the back of the hob and keep hot.

Pour the extra virgin olive oil into a large, heavy-based saucepan and put over a low-medium heat. Add the onion and cook slowly for 10 minutes, making sure it doesn’t brown.

Add the rice and stir to make sure every grain is coated, then add a large pinch of flaky sea salt. When the mixture looks dry, add the vermouth. Keep stirring until the vermouth has been absorbed, then add a ladle of hot stock and stir again.

Over the next 20 minutes continue to add a little more stock every time the risotto has absorbed the previous ladleful. After 10 minutes, stir in the asparagus and saffron, then continue gradually adding the stock.

Test the rice after 20 minutes, it should not be too firm. When it’s done, turn up the heat, add the butter and stir until it has melted. Take the pan off the heat and allow to rest for a minute, then gently stir in the Parmesan. Serve on warm plates with extra Parmesan and black pepper.

(Origianl recipe from Brutto by Russell Norman, Ebury Press, 2023.)

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Mackerel with Udon Noodles

Posted in Asian, Fish, Food, Healthy, tagged , , , , , , , , , , , , on 12 May 2024| Leave a Comment »

Amazing flavours in this super quick and easy dish. We’re loving pretty much every recipe that Ixta Belfrage has a hand in.

Wine Suggestion: A really hard one to match we thought, but we pulled out Dr Loosen’s Graacher Dry Riesling … a wine he has “declassified” from Grosses Gewächse (Great Growth) as the vines are only 15-20 years old … not old enough for Ernie Loosen! A wine of both elegance and power, with a crispness that balances any oilyness of the mackeral, and joyful fruit to match chillies, limes, soy and star anise.

Mackerel udon – serves 2

  • 1 medium cucumber, peeled, halved and seeds scooped out with a teaspoon
  • 1 tsp flaked salt
  • 2½ tbsp lime juice
  • 300g straight-to-wok fresh udon noodles (not dried)
  • 2 x 115g tins of mackerel in olive oil, drained and flaked into chunky pieces
  • 2 scallions, thinly sliced
  • 2 tsp black or white (or both) sesame seeds, toasted

FOR THE DRESSING:

  • 5 tbsp mild olive oil or sunflower oil
  • 40g ginger, peeled and julienned
  • 2 large mild red chillies, finely sliced into rounds (discard the seeds)
  • 2 whole star anise
  • 1 cinnamon stick, bashed with the side of a knife
  • 2 tbsp soy sauce
  • 1½ tbsp maple syrup
  • ¾ tsp toasted sesame oil

Cut the cucumber into half-centimetre diagonal slices. Put the cucumber in a bowl and mix with the flaked salt and lime juice. Set aside to pickle while you make the rest.

Put the udon noodles in a large bowl and, cover with boiling water, then drain well and set aside.

Put a heatproof sieve over a heatproof bowl and set aside.

Put the oil for the dressing into a medium saucepan over a medium heat and allow to get hot. Add the ginger, chillies, star anise and cinnamon and fry gently, stirring often, until the ginger is crisp and golden – about 5 minutes but watch carefully. Drain through the sieve and keep both the oil and the crispy aromatics.

Transfer 3 tbsp of the aromatic oil to a separate bowl along with the soy sauce, maple syrup and sesame oil.

Drain the cucumbers and toss with the warm noodles. Transfer them to a platter and top with the mackerel. Spoon over the dressing, followed by the crispy aromatics, scallions and sesame seeds. Serve with lime wedges on the side.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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