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Posts Tagged ‘Easy’

Barbecued Little Gems with White Beans & Tahini

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , on 8 August 2023| Leave a Comment »

Gill Meller is a master of salads (among other things) and this one is no exception. We’ll also definitely be barbecuing more lettuce after trying this.

Barbecued little gems with cucumber, white beans and tahini – serves 8 as a side

  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled and grated
  • 1 x 400g tin of butter beans, drained
  • juice and zest of 1 lemon
  • 2 tbsp tahini
  • 4 tbsp natural yoghurt
  • 2 tbsp chopped flat-leaf parsley leaves
  • 4 little gem lettuces, halved, washed and patted dry
  • 1 medium or 2 small cucumbers, halved lengthways and cut into 1.5 cm slices
  • a small bunch of chives, finely chopped and a few left whole to garnish

Light your barbecue.

Heat 1 tbsp of the olive oil in a medium frying pan over a medium-high heat, then add the garlic and fry for about 30 seconds, then add the white beans and lemon zest. Stir to combine and cook for another minute or two to warm through the beans. Stir in the tahini, yoghurt, lemon juice and parsley, and 2 tbsp of water. Cook for another minute or two, until a spoonable consistency. Add a bit more water if it’s too thick, then remove from the heat.

Season the little gems with salt and pepper and drizzle with 1 tbsp of oil. Place over the hot barbecue with the cut sides down and grill for 5-10 minutes on each side – they should be softened, and starting to caramelize and char. Place on a platter when done.

Warm the bean and tahini dressing through and stir well, then spoon it over the lettuce. Scatter over the cucumber, sprinkle with chives, then drizzle with the rest of the oil and season everything with salt and pepper. Serve.

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

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Casarecce with Chicken, Pancetta, Peas & Cream

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , , on 7 August 2023| Leave a Comment »

This is a great dish for some leftover roast chicken.

Wine Suggestion: This is great with a fun Chardonnay like from Domaine Gayda’s Sphere range. Serious, but light hearted and with a fresh, minerality at it’s heart this suits a creamy and summery pasta dish like this.

Casarecce with chicken, pancetta, peas & cream – serves 4

  • 225g casarecce pasta
  • 15g butter
  • 1 small onion, finely chopped
  • 70g pancetta, cubed
  • 3 cloves of garlic, finely chopped
  • 200g cooked chicken, torn into pieces
  • 175g frozen peas
  • 250ml double cream
  • finely grated zest of half a lemon
  • leaves from 6 sprigs of mint, roughly torn
  • freshly grated Parmesan, to serve

Bring a large pot of water to the boil and season generously with salt. Cook the pasta in the water according to the timings on the pack. Make the sauce while the pasta is cooking.

Melt the butter in a deep frying pan, then add the onion and pancetta and cook gently until softened. Add the garlic and cook for another 2 minutes, then stir in the chicken, peas, cream and lemon zest. Bring the sauce just to the boil and then turn down and add the mint. Season with salt and pepper and allow to mingle over a low heat for a minute or two.

Drain the pasta and return to the saucepan. Pour the sauce into the pasta pan and add some grated Parmesan. Stir to combine, then serve in warm pasta bowls with extra Parmesan.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchel Beazley, 2015.)

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Barbecued Peaches & Runner Beans

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , on 6 August 2023| Leave a Comment »

Inspired by a gift of some runner beans from a friend’s allotment, plus we just had to buy the fresh peaches we stare at everytime we walk past the veg shop. Once cooked it looks less vibrant than the flavours suggest – an excellent way to cook both the beans and peaches and a great combo. Delicious with some barbecued pork chops.

Barbecued peaches and runner beans – serves 4

  • 400g runner beans, peel both sides with a vegetable peeler to remove the stringy bits, then trim both ends and halve widthways at an angle
  • 3 tbsp olive oil
  • 2 ripe but firm peaches, cut into ½ cm thick slices
  • 5g mint leaves, roughly torn
  • ¾ tbsp lemon juice
  • 80g creamy goat’s cheese, we used marinated St Tola, broken into 4cm pieces
  • 20g ready-roasted and salted almonds, roughly chopped
  • ¾ tbsp runny honey

Toss the beans with 2 tbsp of the olive oil and ½ tsp of flaky salt. Cook the beans on a hot barbecue (ideally on a griddle pan so you don’t lose any through the bars) for 3-4 minutes on each side or until you get good grill marks and they are almost cooked through. Transfer to a bowl and cover with a plate. You can leave them now for 5 to 10 minutes, depending on how soft you like them, they will be more crunch at the shorter time but we like them soft.

Drizzle 1 tbsp of oil over the peach slices and toss to coat. Grill for 1-2 minutes on each side, until you get nice grill marks.

Toss the beans and peaches together in the bowl with the mint, then transfer to a serving dish. Sprinkle over the lemon juice and some flaky salt and black pepper. Scatter over the the goat’s cheese and almonds and finish with a drizzle of honey.

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

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BBQ Chicken & Corn Salad with Chipotle Yoghurt Dressing

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , , , on 4 August 2023| 2 Comments »

Yes, we know it’s like November outside but here’s a barbecue recipe for the next time the sun shines.

Wine Suggestion: We think the smokiness of Chipotle works well with the gentle and velvety spices of Grenache, or blends with this the dominant grape. From Jesus Romero in the obscure central Spanish village of Teruel is his Rubus which is grown on old terraced vineyards. A project of rediscovering and unearthing an old Roman tradition in an area depopulated and abandoned during the Spanish civil war. Bravo for the effort and idea, and bravo for the delicious wine: minimal intervention, just careful guidance to an expressive and joyous fruit.

BBQ Chicken & Corn Salad with Chipotle Yoghurt Dressing – serves 4

  • 1 tbsp smoked paprika, plus ½ tsp
  • 1 tsp dried oregano
  • 1 tsp chipotle paste, plus 1 tsp
  • ½ tsp cinnamon
  • 2 cloves of garlic, crushed
  • 2 limes, 1 zested and juiced, cut the other into wedges to serve
  • 3 tbsp olive oil, plus extra for frying
  • 6 chicken thigh fillets
  • 150g natural yoghurt
  • 2 tsp honey
  • 2 corn cobs, husks removed
  • 2 little gem lettuces, halved and leaves separated
  • 1 x 400g tin black beans, drained and rinsed
  • 200g cherry tomatoes, halved
  • 2 avocados, cut into chunks
  • 2 corn tortilla wraps
  • a small bunch of coriander, leaves picked and roughly chopped

Mix the parika, oregano, 1 tbsp chipotle paste, cinnamon, garlic, lime zest and 2 tbsp oil in a bowl with some seasoning. Pour this mixture over the chicken thighs, then cover and chill for a few hours or overnight.

Get your barbecue ready for cooking, or heat a griddle pan over a high heat.

Mix the yoghurt, lime juice, 1 tbsp olive oil, ½ tsp paprika, 1 tsp chipotle paste and the honey with a pinch of salt, set aside.

Brush the corn cobs with a little oil, then cook it and the chicken on the barbecue (or griddle) for about 10 minutes, turning often, until cooked through.

Transfer the chicken and corn to a plate and cover to keep warm.

Arrange the lettuce, beans, tomatoes and avocado on a large platter.

Cut the tortilla wraps into strips and heat a drizzle of oil in a frying pan. Fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.

Slice the cooked chicken into strips and cut the corn from the cobs. Add the chicken and corn to the salad, then drizzle over the dressing and any juice from the chicken. Toss everything gently together. Scatter over the coriander and tortilla strips, and serve with the lime wedges on the side.

(Original recipe from BBC Good Food)

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Prawn & Black Bean Quesadillas

Posted in Food, Prawns, tagged , , , , , , , , , on 3 August 2023| Leave a Comment »

A very tasty lunch. Good for holidays, or a lazy weekend.

Prawn & black bean quesadillas – serves 2

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 1 red pepper, thinly sliced
  • 150g raw king prawns
  • 1 large clove of garlic, crushed
  • 2 tsp hot smoked paprika
  • ½ a small bunch of coriander, roughly chopped
  • ½ x 400g tin black beans, drained
  • 2 large flour tortillas
  • 80g grated mozzarella
  • mixed salad and hot sauce, to serve (optional)

Heat the oil in a large frying pan, add the onion and pepper and cook for about 10 minutes or until softened and starting to brown. Add the prawns to the pan and cook for 3 minutes, then add the garlic and paprika and fry for another minute. Stir in the coriander and beans, then season.

Heat another large non-stick frying pan over a high heat. Put a tortilla in the pan and cover half with half the bean and prawn mixture and half the cheese. Flip the other side over to make a semi-circle and do the same with the second tortilla in the other half of the pan (or you can do one at a time if easier). Put a saucepan or something heavy on top to press down on the tortillas and cook for a minute or two. Carefully flip them over and weigh down for another minute or two. Cut each tortilla in two and serve with salad and hot sauce if you like.

(Original recipe from BBC Good Food).

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Burrata, Tomato & Peach salad

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 2 August 2023| Leave a Comment »

Fresh and summery and an opportunity to eat more peaches. There was a burrata shortage the day we made this and so we had to substitute mozzarella.

Mozzarella, tomato & peach salad – serves 4

  • 400g large ripe tomatoes, ideally heirloom and/or beefsteak
  • 400g ripe peaches or nectarines
  • extra virgin olive oil
  • a splash of white wine vinegar
  • 1 tsp dried oregano, plus extra to serve
  • 1 large ball of burrata (or buffalo mozzarella)
  • a small handfull of pine nuts, toasted

Slice the tomatoes into rounds, removing the cores.

Stone and slice the peaches into wedges. Put the tomatoes and peaches into a mixing bowl with the some olive oil, white wine vinegar and the dried oregano and toss to coat. Season with salt to taste.

Arrange the tomatoes and peaches on a platter and put the burrata in the middle. Drizzle with more olive oil and sprinkle with a little dried oregano. Season with flaky sea salt and black pepper. Scatter over the toasted pine nuts and serve.

(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)

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Herb-Stuffed Lamb Breast with Onion Gravy

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 30 July 2023| Leave a Comment »

Lamb breast is a favourite cut for slow-cooking. It is melt in the mouth by the time it’s done and the onion gravy with this dish makes itself. We served with boiled new potatoes, steamed asparagus and roasted carrots on a cool and rainy Spring evening. It has taken us a while to post this as we thought we missed the seasonal boat but actually the weather in Ireland has been so bad that this would be perfect right now!

Wine Suggestion: This dish suits a good Cabernet Sauvignon and without spending the earth (and you can) the bargain of the moment is Parker Coonawarra Estate’s Cool Climate Cab. It hits the spot so well. Genuinely fresh because of Coonawarra’s proximity to the cold Antarctic winds hitting the coast, which combines with the Terra Rossa Soils, this wine has power and poise in equal measure. Freshness to cut through little bit of fattiness and poise to carry through the whole meal.

Herb-stuffed lamb breast with onion gravy – serves 4

  • 800g lamb breast (we had to get two small ones which worked perfectly too)
  • 2 tbsp Dijon mustard
  • a handful of flat-leaf parsley, finely chopped
  • a handful of chives, finely chopped
  • a handful of mint, finely chopped, plus extra to serve
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 4 cloves of garlic, finely sliced
  • 250ml white wine
  • 250ml chicken stock

Heat the oven to 170C/fan 150C/gas 3.

Season the lamb all over, then lay it out flat on a large board, with the flesh side facing upwards. Brush all over with the mustard, then sprinkle over the herbs. Roll up tightly lengthways and tie with pieces of kitchen string to hold it together.

Heat the oil in a large casserole and brown the lamb all over until golden brown. Remove the lamb to a plate, then tip the onions and garlic into the casserole, and cook for 10 mintues until starting to soften. Pour in the white wine and chicken stock, then return the lamb, cover with a lid and cook in the oven for 3 hours.

Lift the lamb onto a warm plate, cover tightly with foil and leave to rest for 20 minutes. Skim any excess fat of the gravy and keep warm, you can add a splash of warm water if looks too thick. Slice the lamb and serve with the onion gravy and some chopped mint.

(Original recipe by Janinie Ratcliffe and Adam Bush in Olive Magazine, May 2019.)

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Life-saving Creamy Pancetta & Parmesan Pasta

Posted in Food, Italian, Pasta, tagged , , , , , , , , , on 20 July 2023| Leave a Comment »

A dish for when you arrive home tired from work and realise you have almost nothing in the cupboard to eat … except pasta, a lurking packet of pancetta and a block of parmesan (a staple in our most fridges).

Wine Suggestion: A simple, dry Rosé caught our fancy, to reflect the long day and store-cupboard cooking. A reliable and refreshing wine-rack staple is the Domaine Gayda Flying Solo Rosé. Made from Grenache and Cinsault in the Languedoc by Tim Ford, an old friend, this is refreshing and has a classic textural character that allows it to be drunk with food like tonight, as well as sipped and enjoyed in the sunshine on its own.

Life-saving creamy pancetta and Parmesan pasta – serves 2

  • 77g pack of pancetta cubes (that is one half of the two pack they come in)
  • 2tbsp olive oil
  • 600ml chicken stock
  • 200g fusilli pasta
  • 75ml double cream
  • 30g Parmesan, finely grated
  • a handful of basil leaves, shredded

Heat the olive oil in a deep frying pan, then add the pancetta and cook until crisp.

Add the stock and pasta, bring to a simmer, then cook until tender (start testing a little before the suggested timings on the pasta pack).

Stir in the cream and Parmean and simmer for a couple of minutes, then season really well with plenty of black peper.

Stir in the basil and serve.

(Original recipe by Janinie Ratcliffe in Olive Magazine, June 2019.)

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Harissa Mussels

Posted in Food, Gluten-free, Shellfish, tagged , , , , , , , , , , , on 14 July 2023| Leave a Comment »

There’s no better holiday dish than a big bowl of mussels. Serve with crusty bread to mop up all the juice.

Wine Suggestion: A fruity, fresh and vibrant white is what we wanted here so we opened the Katxina Txakoli from the Basque country. We know it might be harder to find something made from Hondarribi Zuri but this grape is a great accompaniment to the local tapas, shellfish and pimenton.

Harissa Mussels – serves 2 to 4

  • olive oil, for frying
  • 50g salted butter
  • 1 large onion, halved and sliced
  • 6 cloves of garlic, thinly sliced
  • 2 heaped tsp rose harissa
  • 1 kg mussels, scrubbed and beards removed
  • 300ml white wine
  • 1 heaped tsp clear honey
  • ½  tbsp sea salt flakes
  • about 15g dill, fronds finely chopped

Heat a large saucepan over a high heat.

Add enough olive oil to cover the base of the pan, then add the butter and onion and cook until just starting to colour. Add the garlic and cook for a minute, keep stirring so it doesn’t burn.

Add the mussels to the pan and stir in the harissa to coat the mussels. Add the wine, honey and salt and mix well. Cover the pan with a lid and allow the mussels to cook until all the shells have opened – about 4 minutes.

Remove the lid, stir the mussels and mix in the chopped dill.

Serve in a large warm bowl.

(Original recipe from Sirocco by Sabrina Ghayour, Mitchell Beazley, 2016.)

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Baked Feta and Tomato Salad

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 13 July 2023| Leave a Comment »

We love a tomato salad and reckon we’ll be making this one all summer. Great for a barbecue.

Baked feta and tomato salad – serves 4

  • 1 block of feta
  • 100ml olive oil, plus 1 tsp
  • a drizzle of runny honey
  • ½ tsp coriander seeds, lightly crushed
  • 1 tsp fresh oregano leaves, or a good pinch of dried oregano
  • ½ tsp pul biber
  • 600g mixed tomatoes
  • 2 tbsp kalamata olives, pitted
  • 2 tsp red wine vinegar
  • a handful of basil

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

Rub the feta with a tsp of olive oil. Place on a sheet of foil, then drizzle over the honey and sprinkle with the coriander seeds, oreganoa and pul biber. Wrap the foil around the feta to make a sealed parcel then bake for 10 minutes.

Unwrap the foil and roast for another 5-10 minutes or until caraemelised.

Meanwhile, slice the tomatoes and put them into a large bowl. Sprinkle over a good pinch of sea salt and lots of black pepper. Stir in the olives and red wine vinegar and set aside.

Spoon the tomatoes onto a serving platter and drizzle with olive oil (use a nice one). Sprinkle over the basil leaves and set the baked feta on top.

(Original recipe by Rosie Birkett in Olive Magazine, June 2023).

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Green Salad with Carrots and Pistachios

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 12 July 2023| Leave a Comment »

We spotted this salad idea in the Guardian so ate it outside with a barbecue … perfect!

Green salad with carrots and pistachios – serves 4

  • 4 carrots, grated
  • 1 tsp Dijon mustard
  • 20g sultanas
  • 5 tsp white wine vinegar
  • 60ml olive oil
  • 1 small clove of garlic, crushed
  • 100g plain yoghurt
  • ½ tsp caster sugar
  • 10g mint leaves, finely chopped
  • 20g parsley leaves, finely chopped
  • 1 baby gem lettuce, leaves separated and halved lengthways
  • 1 white chicory, leaves separated and halved lengthways
  • 1 butterhead lettuce, leaves separated and large ones halved lengthways
  • 30g pistachios, toasted and lightly crushed

Mix the grated carrots with the mustard, sultanas, 4 tsp of white wine vinegar, 1 tbsp of olive oil and ½ tsp of salt in a small bowl, then leave to marinate for at least 30 minutes.

Meanwhile, make the dressing in a large bowl by mixing 1 tsp white wine vinegar with 3 tbsp of the olive oil, the garlic, yoghurt, sugar, ¼ tsp of salt and plenty of black pepper.

Combine the chopped mint and parsley in a bowl.

Put the salad leaves and half the chopped herbs into the bowl with the dressing, then toss gently to coat.

Arrange the leaves on a shallot serving platter or bowl and scatter the marinated carrot on top. Serve with the rest of herbs and the pistachios sprinkled over.

(Original recipe by Yotam Ottolenghi in the Guardian.)

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Barbecue Halloumi, Potato and Jalapeños with Sour Cream

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 8 July 2023| Leave a Comment »

Sometimes it’s nice to cook the sides on the barbecue too. These skewers are tasty and could even be a main course with some salad.

Barbecue halloumi, potato and jalapeños with sour cream – serves 4

  • 1 x 225g packet of halloumi cheese, cut into 3cm pieces
  • 500g baby new potatoes, boiled until tender
  • 2 jalapeño chillies (or other green chillies), cut into pieces and seeds discarded
  • 1 large red onion, cut into pieces
  • 3 tbsp olive oil, plus more to serve
  • 1 tsp paprika
  • 1 lemon, quartered
  • 150g sour cream
  • chilli flakes, to serve

Put the halloumi, cooked potatoes, jalapeños and onion into a large bowl. Add the olive oil, paprika and juice from 2 of the lemon quarters. Season with salt and member and toss gently with your hands.

Thread everything onto metal skewers and cook on the barbecue for 5-10 minute, turning, until golden and lightly charred.

Grill the extra lemon quarters on the barbecue while the skewers are cooking.

Season the sour cream with a good pinch of salt.

Transfer the skewers to a platter and drizzle with the sour cream. Trickle over some olive oil and the juice from the barbecued lemons, then sprinkle with a few chilli flakes.

(Original recipe from Camper Van Cooking by Claire Thompson, Quadrille, 2021.)

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Broad Bean Crostini with Asparagus & Dill

Posted in Food, Vegetarian, tagged , , , , , , , , , , , , on 28 June 2023| Leave a Comment »

Look at the colour of these! A perfect starter or snack before the spring veg disappears.

Broad bean crostini with asparagus & dill – serves 4

  • 160g broad beans
  • 4 tbsp extra virgin olive oil
  • 50g feta cheese, crumbled
  • 1 tsp honey
  • juice of half a lemon
  • a large handful of dill fronds
  • 4 slices of sourdough
  • 1 clove of garlic, halved
  • 4 blanched asparagus spears

Bring a large pot of salted water to the boil and cook the broad beans for 5-6 minutes or until tender. Drain and tip them into a bowl of ice-cold water, then pop the beans out of their pods and transfer to a food processor.

Add the olive oil, feta, honey, lemon juice and dill to the food processor, then season with black pepper and whizz to a purée.

Meanwhile, brush the bread with some olive oil and toast or griddle until golden, then rub with the cut side of the garlic clove.

Finely chop the asparagus spears and toss with a little olive oil and lemon juice.

Spread the broad bean purée over the toast and top with the asparagus and some extra dill.

(Original recipe from BBC Good Food)

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Pork and Asparagus Kebabs

Posted in Barbecue, Food, Gluten-free, Pork, tagged , , , , , , , , , , , , on 27 June 2023| Leave a Comment »

After such a long, cool and wet Spring we are finally having sunny weather in Ireland and so we’re cooking anything over fire … on sticks … and lots of salads. Long may it last!

Wine Suggestion: If you’re having this as a starter we’d highly recommend a good, dry Oloroso like the Bodegas Hidalgo Oloroso Faraon which is nutty, smokey, round and honeyed on the nose, but with an enveloping roundness and richness on the palet, despite being bone dry. Very savoury and great with food.

Pork and Asparagus Kebabs – serves 4

  • 500g pork fillet, cut across the grain into ½ cm thick slices
  • 1 clove of garlic, finely chopped
  • 1-2 tsp smoked paprika
  • 3 tbsp olive oil
  • 250g asparagus, woody ends snapped off and cut into thirds (don’t buy the very skinny stuff for this as it will be difficult to thread onto the skewers)
  • 1 bunch of scallions, sliced into thirds

Put the pork into a large bowl, then add the garlic, smoked paprika, olive oil and sherry vinegar, then stir well to coat. Cover and put into the fridge for an hour or two, then stir in the asparagus and scallions to coat in the marinade.

Thread pieces of pork, aspargus and scallion onto skewers.

Prepare your barbecue for direct cooking, then place the skewers directly over the heat and cook for about 10 minutes, turning a couple of times to ensure they brown and cook through.

(Original recipe from Foolproof BBQ by Genevieve Taylor, Hardie Grant: Quadrille, 2021.)

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Pesto Salmon with Tomatoes, Spinach & Beans

Posted in Fish, Food, tagged , , , , , , , , , , , on 26 June 2023| Leave a Comment »

This is perfect for mid-week, super easy and very easy to assemble and bake in the oven. You can cover the dishes and freeze them if you like, then cook from frozen, uncovered for 30-35 minutes.

Wine Suggestion: With a floral, herbal and stonefruit character that’s backed up with a very textural green almond note Sartarelli’s Verdicchio Superiore Tralivio is just the business for this dish. Tomasso Sartarelli really has a feel for this cuvée and how to get the best from the old vines this is made from and it has such a natural balance it makes it so easy to drink when first released, like we’re doing tonight. However, with a bit of will power, it ages superbly too.

Pesto salmon with tomatoes, spinach & beans – serves 6

  • 100g baby spinach
  • 3 x 400g tins cannellini beans, drained and rinsed
  • 300g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 6 tbsp Philadelphia cheese or other soft cheese
  • 4 tbsp fresh pesto
  • 150g breadcrumbs
  • 40g Parmesan, grated
  • 3 tbsp pine nuts
  • 6 salmon fillets

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

Divide the baby spinach 6 individual baking dishes. Spoon over the beans and tomatoes and drizzle with the olive oil. Sprinkle over the lemon zest and squeeze over the juice, then season well. Toss with your hands to mix everything together.

Mix the soft cheese with the pesto in a bowl.

In another bowl mix the breadcrumbs with the Parmesan and pine nuts.

Place a salmon fillet into each dish and season well. Spoon over the pesto mixture, then the breadcrumb mixture, pressing it down. A bit will inevitably end up in the beans and that’s ok.

Bake for 20-25 minutes, or until the salmon is cooked (a probe should read 60C) and the crumbs a nice golden colour.

(Original recipe from BBC Good Food)

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Thai Carrot & Radish Salad

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , , , on 18 June 2023| Leave a Comment »

A tasty Thai-style salad that we served with barbecued chicken.

Thai carrot & radish salad – serves 4

  • 4 tbsp sweet chilli sauce
  • 1 lime, zested and 2 tbsp juice
  • 1 tsp fish sauce
  • 1 Little Gem lettuce (we could only find Romaine the day we made this)
  • 2 carrots, cut into thin batons
  • 10 radishes, finely sliced
  • 4 scallions, sliced finely on the diagonal
  • a handful of coriander, roughly chopped

Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.

Arrange the lettuce leaves in a large bowl. Toss all the remaining ingredients with the dressing and add to the lettuce. Serve immediately.

(Original recipe from BBC Good Food)

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Smoked Mackerel & Spinach Frittata

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , on 16 June 2023| Leave a Comment »

For no particular reason we’ve started cooking frittatas at last … why did no-one tell us how simple they are to make? We particularly enjoyed this one with mackerel and dotted with horseradish cream. Serve with a green salad.

Smoked mackerel and spinach frittata – serves 6

  • 60g butter
  • 50g baby spinach, washed and drained but still damp
  • 220g smoked mackerel
  • 3 scallions, trimmed and finely chopped
  • 4 tbsp chopped flat-leaf parsley
  • 3 tbsp chopped dill
  • 8 eggs, lightly beaten
  • 3 tbsp crème fraîche
  • 1 tsp horseradish sauce

Preheat the oven to 190C/170C/Gas 5.

Melt 20g of the butter in a heavy non-stick frying pan, about 25-30cm diameter, over a medium heat. Stir in the spinach, then cover with a lid and leave for a minute or two until wilted. Tip into a colander and leave to cool. Wipe the pan out with kitchen paper.

Put the cooled spinach into a bowl. Break the mackerel into pieces, discarding any skin and bones, and add to the bowl with the spinach. Add the scallions and herbs, then pour in the eggs and stir until will combined. Season with salt and pepper.

Melt the rest of the butter in the wiped-out pan and place back over a medium heat. Swirl the pan so the base is coated in butter, then tip in the frittata mixutre and smooth out. Let the eggs cook gently for about 5 minutes.

Meanwhile, whisk the crème fraîche and horseradish together, then dot over the top of the frittata. Put the pan in to the oven and cook for about 12 minutes or until set and golden on top.

Remove from the oven and allow to cool for 10 minutes before cutting. It will be delicious eaten warm or cold.

(Original recipe from Notes from a Small Kitchen Island by Debora Robertson, Michael Joseph, 2022.)

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Saffron Risotto with Spring Veg

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , , , , , , , on 15 June 2023| Leave a Comment »

We were lucky to be gifted some top quality Persian saffron by our friend Miriam and therefore couldn’t go past this recipe, and with asparagus still available we couldn’t resist doing this despite it edging into summer.

Wine Suggestion: As this is quite rich, but also has the fresh vegetables, it lends itself to a deftly handled new world Chardonnay. Au Bon Climat is our go to choice and their Wild Boy is a perfect expression with a good blend of butter, ripe fruits and a flinty, salty core.

Saffron risotto with spring veg – serves 4

  • 1.2 litres vegetable stock (we use Marigold Swiss Bouillon)
  • ½ tsp saffron threads
  • 1 tbsp rapeseed oil
  • a knob of butter
  • 1 onion, finely chopped
  • 350g risotto rice
  • 150ml dry white wine
  • 50g freshly grated Parmesan, plus extra to serves

FOR THE VEGETABLES

  • 175g frozen broad beans, blanched and popped out of their skins
  • 1 tbsp rapeseed oil
  • a knob of butter
  • 2 small leeks, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4 tbsp dry white wine
  • 1 bunch of fine asparagus, trimmed and cut into 2.5cm pieces
  • 100g frozen peas
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped chives
  • juice of ½ lemon

Bring the stock to a gentle simmer in a saucepan.

Heat a sauté pan over a medium-high heat. Add the saffron and heat for a minute, shaking the pan, until the threads are dry and fragrant.

Add the oil and butter to the saffron, then tip in the onion and add plenty of seasoning. Sauté for 5 minutes, until softened but not coloured. Stir the rice into the onion and cook for 1 minute to coat the grains in the oil, then pour in the wine and bubble for a minute, stirring.

Add a ladle of stock to the rice pan and stir until completely absorbed. Keep adding a ladle of stock at a time, stirring until absorbed before adding another.

After 10 minutes, and at the same time, start cooking the veg. Heat a large non-stick frying pan over a medium heat. Add the oil and butter, then add the leeks and garlic. Season with salt and sauté for 4-5 minutes, until tender. Pour in the wine and allow to bubble down.

Add the asparagus and a splash of the stock from the risotto and simmer for a couple of minutes, until bright green and tender but still crisp. Add the broad beans and peas and cook for another 2 minutes. Remove from the heat and stir in the herbs and lemon juice; season to taste.

While this is happening, continue cooking the risotto, adding stock as necessary. After about 25 minutes the rice should be al dente. Remove from the heat, stir in the Parmesan and season to taste.

Divide the risotto between warm plates and spoon the veg into a well in the centre, then scatter over some more Parmesan and serve. We like a drizzle of best olive oil over the top too.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022).

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Salmon and Spinach Curry

Posted in Fish, Food, Gluten-free, Indian, tagged , , , , , , , , , , on 10 June 2023| 1 Comment »

A lovely light curry from Made in India by Meera Sodha. It’s quick to make and perfect for a friday night. We served with rice.

Wine Suggestion: As this dish is quite light we think grenache based rosé is the way to go here with Chateau Pesquié Terrasses Rosé being our choice tonight. The delicate red fruits complementing the salmon really well and the open, softer nature of the grape taking on the spiciness and rounding it out.

Salmon and Spinach Curry – serves 4

  • 2 tbsp rapeseed oil
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 2 cloves
  • 1 large onion, chopped
  • ½ tsp brown sugar
  • 250g ripe tomatoes, roughly chopped
  • 4cm piece of ginger, peelend and finely grated
  • 4 clove of garlic, crushed
  • 1 fresh green chilli, finely chopped
  • ¼ tsp garam masala
  • 1 tsp ground cumin
  • 1½ ground coriander
  • ¼ tsp ground turmeric
  • ½ tsp chilli powder
  • 1¼ tsp salt
  • 500g spinach leaves
  • 400g skinless salmon fillets

Heat the oil in a large deep pan with a lid. Add the cinnamon stick, peppercorns and cloves and fry for a minute or two until fragrant.

Stir in onion and brown sugar, then cook for 10-12 minutes until golden and caramelized. Stir in the tomatoes, then cover with a lid and leave to cook for about 5 minutes, or until the tomatoes start to soften.

Add the ginger, garlic, and green chilli, then stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Cook the mixture, stirring so it doesn’t stick, for about 8 minutes. It will start to look like a paste. Add the spinach, turn the heat down and cover with the lid until wilted.

Cut the salmon into very big chunks (about 6cm x 6cm) and add them to the pan. Coat in the tomato and spinach sauce but be careful not to break them up. Cover with the lid for 5-7 minutes, or until the fish is cooked through.

Remove the cinnamon stick, check the seasoning and serve with rice.

(Original recipe from Made in India by Meera Sodha, Penguin:Fig Tree, 2014.)

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Scandi Baked Meatballs with Pickled Cucumber Salad

Posted in Food, Pork, tagged , , , , , , , , , , on 8 June 2023| Leave a Comment »

Inspired by an extra cucumber in the veg drawer. A lovely meal for mid-week with crusty bread.

Wine Suggestion: Wines from the hills in South Western France are very underrated, especially when made by insightful provocative winemakers. The Domaine Coustarret Jurançon Sec is 100% Gros Manseng and has a great balance between a sappy, salty backbone overlayed with orange zest and fresh stonefruit flavours. Well worth seeking out.

Scandi baked meatballs with pickled cucumber salad – serves 4

  • 400g pork mince
  • 1 egg yolk
  • ½ tsp allspice
  • 100g breadcrumbs
  • 1 small onion, grated
  • a handful of dill, finely chopped, plus extra to serve
  • 1 tsp freshly ground white pepper
  • 4 tbsp sour cream, seasoned
  • crusty bread, to serve

FOR THE PICKLED CUCUMBER SALAD:

  • 2 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • ½ cucumber, peeled and cut into half moons
  • 1 tsp yellow mustard seeds
  • a handful of parsley, chopped

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

Start with the pickled cucumber salad. Put the vinegar and sugar into a small saucepan and heat until the sugar has dissolved, then set aside to cool. Put the cucumber into a bowl, then pour over the cooled vinegar and add the mustard seeds. Stir and set aside.

Put the pork mince, egg yolk, allspice, breadcrumbs, grated onion, dill and white pepper, into a bowl. Season well, then mix with your hands until well combined. Form into 20 meatballs and set them into a large baking dish.

Put the meatballs into the hot oven for 20 minutes or until golden and cooked through. Drizzle with the sour cream and scatter over the reserved dill. Serve with the cucumber salad and crusty bread.

(Original recipe by Janine Ratcliffe in Olive Magazine, April 2017.)

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