Feeds:
Posts
Comments

Posts Tagged ‘Eat’

Green Spiced Rice

Posted in Food, Gluten-free, tagged , , , , , , , , , , , , , , , on 9 February 2021| Leave a Comment »

We love recipes like this; perfect for using up bits and pieces and super tasty. 

Wine Suggestion: There’s a vibrancy to this food and we matched it with Ventenac’s “Dissidents” le Paria, a fresh-fruited, minerally grenache. Lovely light spices, a stony core of texture and bright plums and cherry flavours.

Green Spiced Rice – serves 2-3

  • 150g frozen broad beans
  • 400ml vegetable stock
  • 2 tbsp Thai green curry paste
  • 200g basmati rice
  • a slice of butter
  • a few sliced mushrooms
  • a large carrot, coarsely grated
  • 3 eggs, lightly beaten
  • a handful of coriander, roughly chopped
  • a few handfuls of spinach

Cook the broad beans in boiling water for 2 minutes, then drain and pop them out of the skins. 

Wilt the spinach is a saucepan, then leave to cool. Squeeze out any excess liquid if necessary and chop. 

Pour the vegetable stock into a saucepan, then add the curry paste and the rice. Bring to the boil, then cover and simmer for 10 minutes or until almost tender and most of the liquid absorbed. 

Melt the butter in a large frying pan, then fry the mushrooms until lightly coloured. Add the rice and carrot to the pan with the broad beans. Stir until the rice is moist but no longer wet, then add the eggs and season. Keep cooking, stirring now and then to break up the egg, until it is lightly cooked. Fold through the chopped spinach and coriander, then serve. 

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

 

Advertisement

Read Full Post »

Spiced Fish Soup

Posted in Fish, Food, Gluten-free, Shellfish, Soup, tagged , , , , , , , , , on 7 April 2020| 2 Comments »

Spicy fish soup

We often have fish on Fridays. It’s quick to cook and light enough that we’ve room for cheese afterwards. Mussels are a favourite too and they’re fantastic value. This soup by Nigel Slater is crammed with them, and full of flavour.

Wine suggestion:  an old favourite white wine, the always versatile ALLO by Quinta Soalheiro. Light bodied so it doesn’t overwhelm the delicate play of flavours in the dish, but textured and concentrated at the same time. A wine that is the sommeliers’ secret weapon for matching.

Spiced fish soup – serves 2

  • 1kg mussels, scrubbed, de-bearded, chuck any with broken shells or that don’t close when you give them a sharp tap
  • 2 large banana shallots, peeled and separated into layers
  • a splash of olive oil
  • 1 tbsp mustard seeds
  • ½ tsp chilli powder
  • 2 tsp turmeric
  • 12 cherry tomatoes, halved
  • 250g white fish fillet – we used hake – cut into 4 pieces
  • a handful of chopped coriander

Put the cleaned mussels into a large pan and add 500ml of water. Cover with a lid, bring to the boil and cook until the mussels have opened (a couple of minutes).

Remove the mussels from the liquid but keep the cooking water, you need to strain this through a fine sieve. Remove the mussels from the shells and set aside.

Heat a splash of oil in a deep frying pan, then fry the shallots over a gentle heat until softened. Add the mustard seeds, chilli powder and turmeric, and continue cooking for another few minutes. Add the cherry tomatoes and cook for about 5 minutes.

Pour in the reserved mussel stock, bring to the boil, then lower the heat to a simmer. Lay the pieces of fish in the liquid and cook briefly until opaque (just a couple of minutes should do it). Return the mussels to the pan, season to taste with salt, and stir in the coriander.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

Read Full Post »

Creamy Madeira Chicken

Posted in Chicken, Food, tagged , , , , , , , , on 22 April 2014| 5 Comments »

Creamy Madeira Chicken

The inspiration for this dish comes from Nigel Slater who has written a book full of ideas with very few ingredients and lots of flavour.

Wine suggestion: Madeira is a fortified Portuguese which tends to have good levels of acidity and is noted for lasting forever, even when open. This is a wine which is also nice to drink and would pair well with this dish, otherwise we would try a southern white Burgundy for a round, richer touch, or a very good New World Chardonnay where the ripeness and balance is is in great harmony.

Creamy Madeira Chicken – to serve 2

  • 2 chicken breasts
  • a little seasoned flour
  • a thick slice of butter
  • a glass of Madeira
  • 4 tbsp double cream

Place the chicken breasts between two sheets of cling film and bash with a rolling pin, or similar weapon, to flatten.

Dust the chicken with the seasoned flour.

Melt the butter in a shallow pan, add the chicken and cook briefly on both sides until golden. Remove the chicken from the pan and set aside.

Add the Madeira to the pan and let it bubble while you scrape any chicken residue from the bottom of the pan. When the liquid has reduced by half, stir in the double cream, then season and simmer briefly.

(Original recipe from Eat: the little book of fast food by Nigel Slater, Fourth Estate, 2013.)

Read Full Post »