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Posts Tagged ‘Easy’

Pork with Apricots

Posted in Food, Healthy, Pork, tagged , , , , , , on 16 June 2012| Leave a Comment »

A summer version of pork and apple, the apricots add a similar sweet and acidic foil. On the table in 20 minutes.

Pork with spiced apricots – to serve 2

  • 2 large (approx. 175g) pork steaks
  • olive oil
  • 4 ripe apricots, halved and stoned
  • knob of butter
  • pinch dried chilli flakes
  • 2 tsp muscovado sugar

Preheat the grill to medium and line a baking tray with tinfoil. Place the pork steaks on the tray, brush with a little oil and season. Arrange the apricot halves around the pork, cut side up. Top each apricot half with a little butter, sugar and chilli.

Grill the pork for about 15 minutes in total, turning half way through.

Great with some steamed potatoes and green veg.

Drink with: We’ve been drinking a lot of northern Rhone recently and this dish matches the Roussanne and Marsanne whites found there. They compliment the apricot flavours and have enough weight and acidity to stand up to the pork. It is a really good match, so search out these grapes from around the world as we think they are so underrated.

(Original recipe from BBC Good Food)

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Hot and Sour Watercress and Prawn Soup

Posted in Asian, Food, Healthy, Pinot Noir, Prawns, Soup, tagged , , , , , , on 14 June 2012| 2 Comments »

The watercress has finally arrived in Caviston’s, one of our favourite vegetable shops. The seasons seem to be all out this year and we can’t predict when produce will be there and at it’s freshest. The bags you buy in supermarkets just don’t taste like the real thing at all so catch it while you can as it mightn’t be here for long!

This soup can be on the table under 10 minutes if you want. We love asian soups as they have great depth of flavour and really zing with freshness.

Hot and Sour Watercress and Prawn Soup – to serve 2 

  • 3 tbsp rice vinegar (or white wine vinegar)
  • 500ml vegetable or chicken stock
  • 1 tbsp soy sauce
  • 1tsp golden caster sugar
  • 2.5cm piece ginger, peeled and thinly sliced
  • 3 scallions, thinly sliced
  • 300g raw peeled prawns
  • 1 bunch watercress, stalks cut off

Put all the ingredients except for the prawns and watercress into saucepan and bring to a simmer.

Cook for a minute, then add the prawns and cook until they turn pink.

Stir in the watercress and take off the heat. Taste and add another teaspoon of sugar if necessary.

Drink with: a non-Burgundy Pinot but not from a hot climate. We tried one from San Gimignano in Tuscany which had lovely juicy fruit but was still nice and light without too much tannin which tends to clash badly with chilli. A surprisingly good choice and one that will be repeated.

(Original recipe from BBC Good Food)

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Mediterranean Stuffed Peppers

Posted in Food, Healthy, Vegetarian, tagged , , , , , , on 10 June 2012| 1 Comment »

We like to take these to work in our lunchboxes but it would also make a nice veggie main with some salad. Very easy to double the recipe too.

Mediterranean Stuffed Peppers – to serve 2

  • 1 large red and 1 large yellow pepper, halved and deseeded
  • 85g couscous
  • 25g pine nuts, toasted
  • handful black olives, roughly chopped
  • 50g feta, crumbled
  • 50g semi-dried tomatoes, chopped
  • 2 tbsp shredded basil

Heat the oven to 200C/180C fan/gas 6. Microwave the peppers on a plate on Medium for about 5 minutes or until they are almost soft.

Put the couscous in a bowl and cover with 125ml boiling water. Stir, then cover the bowl with cling film and leave for 10 minutes. Break the couscous up with a fork, then add the pine nuts, olives, feta, tomatoes and basil. Pile the stuffing into the peppers, put on a baking tray and bake for 10 minutes.

(Original recipe from BBC Good Food)

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Chorizo Pilaf

Posted in Food, tagged , , , , , on 9 June 2012| 2 Comments »

This is another successful low-calorie dish as it fills you up and is dead simple to make. We’re getting near the end of this diet we promise!

Chorizo pilaf – to serve 4

  • 1 tbsp olive oil
  • 1 large onion, thinly sliced
  • 250g cooking chorizo, sliced
  • 4 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 250g basmati rice
  • 600ml stock
  • 1 lemon, zest peeled off in thick strips, plus wedges to serve
  • 2 fresh bay leaves
  • handful parsley, chopped

Heat the oil in a large shallow pan with a lid. Add the onion and cook for 5-8 minutes until soft and golden. Push to the side of the pan and add the chorizo. Cook until lightly browned and the oils have started to release into the pan.

Stir in the garlic and paprika, then add the tomatoes. Bubble over a medium heat for 5 minutes, then add the rice, stock, lemon zest and bay leaves. Stir well and bring to the boil, then put the lid on and cook over a very low heat for 12 minutes.

Turn off the heat and leave to sit for a further 10-15 minutes. Stir through the parsley and serve with the lemon wedges.

Wine Suggestion: Look for a spicy Spanish red, like a Jumilla or a Montsant, as they tend to be good value. They tend to be a bit richer and full-bodied but their inherent juiciness from good producers and ripe, juicy tannins should provide an excellent match for the flavoursome chorizo, paprika and lemon flavours in this dish.

(Original recipe by Lizzie Harris in BBC Good Food Magazine, June 2012)

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Moroccan Chicken Wings with Herby Couscous

Posted in Beer, Chicken, Food, tagged , , , , , on 6 June 2012| 1 Comment »

Delicious and speedy after-work dinner.

Moroccan Chicken Wings with Herby Couscous – to serve 4

  • 1kg chicken wings
  • 3 tbsp maple syrup
  • 1 tsp harissa paste, plus extra to serve
  • 1 tsp cumin seeds, lightly crushed
  • 1 medium orange, zested and juiced (you need about 6 tbsp)
  • 1 lemon, zested and juiced
  • 150g couscous
  • large bunch mint
  • large bunch coriander
  • preserved lemon, enough to give 2 tbsp when finely chopped
  • 0% fat Greek yoghurt to serve

Heat the grill to high. Put the wings into a large roasting tin and grill for 15 minutes, turning once, until golden.

Mix the maple syrup, harissa and cumin with the zests, half of the orange and lemon juices and some seasoning. Pour this over the wings and give the tray a good shake to coat everything, then return to the grill for another 15 minutes until browned and stick, turning once.

Add the rest of the citrus juices to the dry couscous, then add enough boiling water to cover. Clingfilm the bowl and leave for 10 minutes. Roughly chop the herbs.

Stir the couscous with a fork to separate the grains, then add the herbs, preserved lemon, 1 tbsp extra virgin olive oil and some seasoning. Serve with the wings and a spoonful of yogurt mixed with a bit more harissa.

Beer Suggestion: Choose once of the fuller-flavoured lagers such as Kirin from Japan, it’ll work a treat.

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Peppered Mackerel, New Potato & Watercress Salad

Posted in Fish, Food, Healthy, tagged , , , , , , on 4 June 2012| Leave a Comment »

Stock up on your oily fish with this delicious and easy-peasy dish. Leftovers are great for lunch the next day.

Peppered mackerel, new potato & watercress salad – to serve 6

  • 750g baby new potatoes
  • 5 tbsp mayonnaise
  • small bunch chives
  • 100g bag watercress
  • 270g peppered mackerel fillets

Boil the potatoes until tender, then drain and allow to cool for 10 minutes. Snip most of the chives and mix with the mayonnaise.

Scatter half the watercress on a serving platter, chop the rest roughly and mix with the mackerel, potatoes and mayonnaise.

Pile the mackerel and potato mix on top of the watercress and snip the rest of the chives over the top.

Wine Suggestion: Oily fish is difficult to match with wine – go for a crisp white with fresh acidity, such as a Sauvignon Blanc.

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Panzanella

Posted in Food, Healthy, Italian, Vegan, Vegetarian, tagged , , , , , , , on 31 May 2012| 2 Comments »

A delicious Tuscan salad which is usually made with stale bread – we think the bread in Tuscany may contain less preservative as our bread rarely gets a chance to go stale. This version uses baked croutons for a similar effect. Make sure you leave the salad for about 30 minutes before serving to allow the flavours to mingle.

Panzanella – to serve 6

  • 2 cloves garlic
  • 1 large mild red chilli
  • 3 tbsp red wine vinegar
  • pinch of sugar
  • 100ml extra virgin olive oil
  • 600g ripe tomatoes
  • 1 red pepper
  • ½ large cucumber
  • 2 sticks celery
  • 1 tbsp capers
  • ½ red onion
  • 4 thick slices from a country-style loaf
  • a small bunch of basil

Crush the garlic with a little bit of salt in a mortar, then deseed and chop up the chilli and crush with the salt and garlic until you have a coarse paste.

Add the vinegar and sugar and mix then tip into a large salad bowl. Add the olive oil and beat together.

Chop the rest of the salad ingredients into bite-size chunks or slices.

Tear the bread into small chunks and bake in a moderate oven until golden and crispy, then add the salad bowl.

Tear over the basil and add to the bowl with a bit of salt and pepper, then toss lightly and leave to stand for about 30 minutes. Toss again before serving.

Wine Suggestion: Wines from a region tend to complement the foods from that region (kind of like a chicken and egg thing). A glass of straightforward Chianti will have the right sort of acidity and rusticity to complement this perfectly.

(Original recipe by Alastair Hendry in Olive, June 2010.)

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Crispy New Potatoes

Posted in Food, Healthy, Side dish, Vegan, Vegetarian, tagged , , , , , , , on 30 May 2012| 5 Comments »

My Dad keeps talking about these potatoes that I made before which he says I squashed a bit and then put them in the oven to crisp up. I had no recollection of these squashed, crispy potatoes until I came across these. Is this them Dad? If so I’ll make them for you next time I see you.

Crispy New Potatoes – to serve 4

  • 16 smallish new potatoes, leave the skins on
  • 2 tbsp olive oil
  • paprika

Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 minutes, drain and then put back on the warm ring to dry off. Spread the potatoes out on a baking tray and squash them a bit using a potato masher. Be careful here as you only want them a bit squashed and not completely smashed (though I smashed one or two and it just made them even more crispy so don’t worry too much).

Drizzle with the olive oil and sprinkle over a little paprika, salt and pepper. Now roast in the oven for about 20 minutes or until nice and crispy.

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Summer Barbecue Chicken

Posted in Barbecue, Chicken, Healthy, tagged , , , , , , on 28 May 2012| Leave a Comment »

At last summer has arrived in Dublin and you can smell barbecues everywhere. Here’s a healthy alternative to sausages and burgers and it tastes delicious!

Summer Barbecue Chicken – to serve 4

  • 4 skinless chicken breasts (not too big)
  • 3 tbsp maple syrup
  • 1 tbsp wholegrain mustard
  • grated zest of 1 orange

Slash the chicken breasts a few times across the top. Put the rest of the ingredients in a shallow dish and swish together. Then add the chicken and turn it over a few times until completely covered. If you have time you can leave it in the fridge for up to 24 hours to marinade (cover the dish with cling film), if not it will still taste great cooked straight away.

Cook the chicken on a barbecue turning once and brushing on any marinade left in the dish. Ours took about 8 minutes in total but cook them longer if necessary.

Serve with a salad and some new potatoes.

Wine Suggestion: We would try a light red here rather than a white wine to complement the chicken. Barbecues intensify flavour and a white wine can easily become overwhelmed. Try an Italian Valpolicella which has a bit of spice and should be able to stand up to the powerful flavours.

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Cream of Tomato Soup

Posted in Food, Healthy, Soup, Vegetarian, tagged , , , , , , , , on 28 May 2012| 4 Comments »

We’ve made a few quick tomato soups recently so we should maybe describe this as a slow one. This takes about 40 minutes but is worth it and gives a much more home-made flavour, super-healthy too.

Cream of tomato soup – to serve 4

  • 2 tbsp light olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 large carrot, chopped
  • 500g plum tomatoes
  • 200ml passata
  • 400ml vegetable or chicken stock
  • 1 bay leaf
  • 1 large sprig of thyme
  • a small handful of basil leaves (if you have them)
  • 100ml single cream

Heat the oil in a large saucepan and cook the onion, garlic and carrot over a low heat fro 6-7 minutes.

Stir in the tomatoes, passata, stock, bay leaf and thyme, then bring to a simmer. Cover and cook for 30 minutes.

Remove the bay leaf and thyme stalk. Season and add the basil. Whizz until smooth with a hand blender, stir in the cream and serve.

(Original recipe by Annabel Karmel in BBC Good Food Magazine, May 2004.)

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More Courgettes!

Posted in Food, Healthy, Side dish, Vegetarian, tagged , , , , , , on 26 May 2012| Leave a Comment »

We eat tonnes of courgettes over the summer months so it’s good to try some new ways to cook them. This makes a great side dish for a barbecue.

Courgettes with crispy cheese crumbs – to serve 4

  • 6 courgettes, cut into chunky batons
  • pinch dried chilli flakes
  • 1 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 85g dried or stale breadcrumbs
  • 3 tbsp grated Parmesan
  • 4 tbsp passata

Heat the oven to 200C/180C fan/gas 6. Put the courgettes in a baking dish or roasting tin and toss with the chilli, thyme and 1 tbsp oil and seasoning.  Bake for 20 minutes.

Mix the rest of the oil with the garlic, breadcrumbs, Parmesan and some seasoning.

Stir the passata into the courgettes, sprinkle with the cheesey crumbs and bake for another 10-15 minutes until crispy.

(Original recipe from BBC Good Food)

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Miso Aubergines

Posted in Food, Healthy, Vegetarian, tagged , , , , , , on 23 May 2012| Leave a Comment »

Healthy Japanese-style aubergines – this is really easy and has loads of flavour! Great when you feel like a veggie night.

Miso aubergines – to serve 2

  • 2 small aubergines, halved lengthways
  • olive oil
  • 2 tbsp miso paste
  • 2 tbsp mirin
  • a large pinch of caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp sesame seeds
  • 4 scallions, shredded to serve
  • rocket to serve

Heat the oven to 200C/fan 180c/gas 6. Score a criss-cross pattern into each aubergine half. Brush with 1tsp oil and season. Put on a non-stick tray and bake for 20 minutes (or a bit longer if they are not completely soft).

Mix the miso, mirin, sugar and lemon juice together to make a paste. Spread over the aubergine halves and sprinkle with the sesame seeds. Put under a hot grill for a few minutes until golden. Serve with the scallions and rocket.

Beer Suggestion: Miso is a strong flavour so you need something robust and yeasty. Try a richer style beer, such as Bombardier, or Kirin for a cleaner, lager style.

(Original recipe from BBC Good Food)

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Harissa Sweet Potato Wedges

Posted in Food, Healthy, Side dish, Vegan, Vegetarian, tagged , , , , , on 22 May 2012| 7 Comments »

Healthy side-dish with delicious flavour. We had these with a barbecue and they tasted great. Serve with some sour cream and chives if you have it – or mayo!

Harissa sweet potato wedges – to serve 4

  • 1kg sweet potatoes, scrubbed and cut into wedgees
  • 1 tbsp harissa paste

Heat the oven to 200C/180C fan/gas 6. Toss the wedges with the harissa in a bowl and then transfer to a baking tray and cook for 40-45 minutes.

(Original recipe from BBC Good Food)

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Barbecue tuna with peppery tomatoes & potatoes

Posted in Barbecue, Fish, Food, Healthy, tagged , , , , , on 21 May 2012| 1 Comment »

This makes a really tasty side dish so serve it with something else if you’re not keen on tuna. A definite repeat recipe!

Tuna with peppery tomatoes & potatoes – to serve 4

  • 4 tuna steaks
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • few thyme sprigs
  • 500g new potatoes, sliced about 1 cm thick
  • 2 red peppers, cut into large chunks
  • 1 red onion, cut into 8 wedges
  • 1 green chilli, deseeded and chopped
  • 400g tin cherry tomatoes

Preheat the oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, about two-thirds of the garlic and leaves from a sprig of thyme. Leave to marinate.

Get your barbecue on as you want a high heat to cook the tuna later (a griddle pan will suffice if it’s not barbecue weather).

Put the potatoes, peppers, onion and chilli into the hot tin with the rest of the oil and toss to coat. Roast for 20 minutes or until the potatoes are very nearly cooked (you might need to put them back in for another 5-10 minutes). Add the rest of the garlic and thyme and stir well before adding the tomatoes, then cook for another 5 minutes and add some seasoning.

Wipe most of the marinade off the fish, season, then sear on the barbecue for a minute on each side for medium (longer if you like it better done). Serve with the veg.

Wine Suggestion: Serve with a light Italian red, like a Valpolicella, which will have enough acidity for the tomatoey sauce.

(Original recipe from BBC Good Food)

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Light Lamb Tagine

Posted in Food, Healthy, Lamb, tagged , , , , , , on 20 May 2012| Leave a Comment »

This is a much lighter version of a lamb tagine. We definitely prefer the full-fat version but this is super simple to make, tasty, and healthy – so if you’re watching your waste we highly recommend it.

Light lamb tagine – to serve 6

  • 700g lamb leg meat, trim off all the fat and cut into bite-sized chunks
  • 1 onion, cut into 8 wedges
  • 2 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp hot chilli powder
  • 1 cinnamon stick
  • 12 dried apricots, chopped (make sure they’re the no-soak ones)
  • 1 preserved lemon, discard the pulp and chop the skin
  • 2 tbsp runny honey
  • 400g tin chickpeas, drained
  • 400g tin chopped tomatoes
  • 125g couscous
  • chopped coriander to serve

Heat the oven to 170C. Put the lamb, onion, garlic, spices, apricots, lemon, honey, chickpeas  into a large ovenproof casserole with a lid.

Season, then add the tomatoes and 400ml water. Bring to the boil cover and cook in the oven for 1½ hours, or until the lamb is tender. Turn the oven up to 200C.

Add 150ml of boiling water to the couscous and leaf to stand for 2 minutes. Fork through to avoid any clumps and spoon over the lamb. Return to the oven and cook without the lid for about 15 minutes, or until lightly browned.

Serve with some chopped coriander.

Wine Suggestion: Mediterranean reds tend to complement spicy, sweet flavours. We had a really interesting Italian red from Etna called Tenuta delle Terre Nere, which was very elegant and not too heavy. We would suggest a lighter red such as a Carrignan/Granache blend which can be found on the Mediterranean rim such as France, Spain or Sardinia. If you can find one with a bit of age it should have mellowed out nicely.

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Garlic Prawns

Posted in Albarino, Food, Prawns, Shellfish, Spanish, Wine, tagged , , , , , , on 19 May 2012| Leave a Comment »

A really fabulous starter with some crusty bread; a classic Tapas or party starter.

Garlic prawns with parsley & lemon – to serve 6

  • 4 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • pinch of red chilli flakes
  • 400g large, raw, peeled prawns
  • juice from half a lemon
  • small handful flat-leaf parsley, chopped
  • crusty bread to serve

Heat the olive oil in a large frying pan and gently fry the garlic with the chilli flakes.

Add the prawns and cook over a high heat for 2-3 minutes until pink.

Squeeze in the lemon juice, stir in the parsley and serve.

Wine Suggestion: This is a classic Spanish dish so we went for the classic Spanish white, Albariño, a great match for shellfish. It worked a treat.

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Stoved potatoes

Posted in Food, Potato, Side dish, tagged , , , , , , on 16 May 2012| Leave a Comment »

These are yummy and give a totally different texture to new potatoes. Keep turning them regularly so you get them nice and brown all over.

Stoved potatoes – to serve 6

  • 50g unsalted butter
  • 500g baby new potatoes

Melt the butter in a large frying pan with a lid. Wait until it foams before adding the potatoes. Turn the potatoes and make sure they all get coated in butter and are in a single layer. Sprinkle over some salt.

Cover and cook gently for about 30 minutes, shaking the pan regularly, until the potatoes are tender. Leave them in the hot butter until you’re ready to serve them and sprinkle with a little salt and pepper.

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Pork with Maple & Mustard Sauce

Posted in Food, Healthy, Pork, tagged , , , , , on 15 May 2012| 2 Comments »

Pork tenderloins are usually pretty cheap and not too high in fat but be careful not to overcook them as they can become dry. Serve with some greens or salad and new potatoes.

Pork with maple & mustard sauce – to serve 4

  • 2 pork tenderloins, about 300g each
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 200ml vegetable stock
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • juice of 1 lemon

Cut the pork into 3cm thick slices. Put the flour and some salt and pepper in a food bag, add the pork slices, then shake well to coat the pork with the seasoned flour. Heat the oil in a large, non-stick pan and quickly fry the pork until browned. Continue to cook for about 5 minutes, then remove to a warm dish and cover with foil.

Add the onion to the pan, then fry quickly until lightly coloured. Add a bit more oil if you need it. Add the stock and bring to the boil. Boil for a couple of minutes to reduce the stock, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring.

Return the pork to the pan and simmer gently for another few minutes or until just cooked through. Sprinkle with some parsley if you have some.

Wine Suggestion: The maple syrup and mustard give a sort of sweet and sour effect which you need to balance with a little bit of sweetness in the wine but also a savoury character – try an Alsace Pinot Gris.

(Original recipe from BBC Good Food)

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Spicy Haddock Stew

Posted in Fish, Food, Healthy, tagged , , , , , on 13 May 2012| 4 Comments »

It’s another fish stew but very different to our last one. This is really easy to throw together, tastes good and very low-calorie and low-fat. We used haddock but you can use whatever white fish you have available. If you like a bit of heat you could add a bit of chilli too.

Spicy Haddock Stew – to serve 4 (or less if you’re very hungry)

  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 200g tin chopped tomatoes
  • 1 red pepper, cut into chunks
  • 450g haddock or other white fish fillet, cut into chunks
  • coriander, roughly chopped
  • lemon wedges

Heat the oil in medium-sized saucepan. Add the garlic, cumin and paprika and cook for 1 minute.

Add 100ml water and the tomatoes. Bring to the boil, then turn down to a simmer.

Add the pepper and simmer for 5 minutes, then add the fish and simmer for a further 5. Don’t be tempted to stir it too much or you’ll break up your fish chunks.

Season well and serve with the coriander, lemon and some crusty bread.

Wine Suggestion: It’s a weeknight and this is a simple dish. If you feel like a glass of wine go for something light and white.

(Original recipe from BBC Good Food)

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Steak, Beetroot and Asparagus Salad

Posted in Beef, Food, Healthy, tagged , , , , , on 10 May 2012| 1 Comment »

Who says you can’t eat steak on a diet? This is a delicious midweek salad which is low fat and less than 300 calories. Perfect for a sunny evening (here’s hoping we see one soon!).

Steak, beetroot and asparagus salad – to serve 2

  • 250g rump steak, all fat removed
  • 6 asparagus spears
  • 50g wild rocket
  • 4 small cooked beetroot, cut into wedges

DRESSING:

  • 1 tbsp horseradish cream
  • 2 tbsp half-fat crème fraîche
  • 1 lemon, juiced and zested

Season the meat well. You can cook it either in a non-stick frying pan for about 3-4 mintues each side (depending on how thick it is) or cook it on a barbecue as we did for even more favour. Allow to rest for 10 minutes, then slice thinly.

Blanch or barbecue the asparagus spears.

Whisk the horseradish, crème fraîche and lemon juice together and season.

Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon over the dressing. Sprinkle the lemon zest over to serve.

Wine Suggestion: A a nice, young, uncomplicated Syrah from the northern Rhône went really well here. We had Pierre Gaillard’s Syrah 2011 (just arrived at Mitchell & Son) which was delicious.

(Original recipe from BBC Good Food)

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