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Posts Tagged ‘Extra Good Things’

Potatoes with Chimichurri

Posted in Food, Gluten-free, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , on 24 September 2023| Leave a Comment »

Such a tasty side dish! We served with a roast chicken but it will go with pretty much anything.

Potatoes with chimichurri – serves 6 as a side dish

  • 800g waxy potatoes
  • 600g sweet potatoes
  • 5g oregano leaves, roughly chopped
  • 5g parsley, roughly chopped
  • 4 garlic cloves, peeled and crushed
  • 5 tbsp olive oil, plus extra for greasing the pan
  • 250ml chicken stock or vegetable stock

FOR THE CHIMICHURRI:

  • 10g parsley, finely chopped
  • 5g oregano leaves, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 mild red chilli, finely chopped (seeds in or out as you wish)
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil

Heat the oven to 180C fan.

Peel the potaotes, then slice the waxy sort using a mandolin. Use a sharp knife to slice the sweet potatoes finely – they should be slightly thicker than the regular potatoes.

Put both sorts of potatoes into a large bowl and add the garlic, herbs, 3 tbsp of the oil, 1½ tsp salt and plenty of black pepper. Toss gently with your hands to combine but make sure you don’t break the potatoes.

Lightly grease a large ovenproof cast-iron frying pan or a round baking dish – about 23cm in diameter. Start at the edge and arrange the potatoes in overlapping circles until you reach the middle. Pour the stock over the top. Lightly grease a piece of foil and cover the dish tightly with it. Bake in the oven for 35 minutes.

Remove the pan from the oven and turn the heat up to 220C. Remove the foil from the pan and drizzle over the last 2 tbsp of olive oil. Return to the oven for 20 minutes, or until nicely browned. Remove from the oven and leave to cool slightly, for about 15 minutes.

Meanwhile, make the chimichurri sauce. Put all of the ingredients into a bowl with ¼ tsp of salt and plenty of black pepper. Mix well to combine.

When you’re ready to serve, spoon the chimichurri over the top of the potatoes.

(Original recipe from Ottolenghi Test Kitchen: Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)

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Black Beans and Rice with Jammy Peppers

Posted in Food, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , on 11 April 2023| 6 Comments »

This is a big dish and enough to serve on it’s own. It also goes well with this spicy chicken dish as helpfully suggested by Noor and Yotam, the authors of the Ottolenghi Test Kitchen Extra Good Things, where the recipe comes from.

Black beans and rice with jammy peppers – serves 6

  • 1 onion, finely chopped
  • 6 cloves of garlic, crushed
  • 2 tsp cumin seeds, finely crushed with a pestle and mortar
  • 2 tsp coriander seeds, finely crushed with a pestle and mortar
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 300g short-grain brown rice, washed and soaked for 30 minutes, then drained
  • 2 x 400g tins of black beans, drained and rinsed
  • 20g fresh coriander, roughly chopped
  • 2 tbsp lime juice
  • 1 lime, cut into wedges, to serve
  • 2 medium avocados, cut into cubes

FOR THE PEPPERS:

  • 75ml olive oil
  • 2 onions, thinly sliced
  • 2 red peppers, trimmed and cut into 1cm thick strips
  • 4 cloves of garlic, crushed
  • 1½ tbsp tomato purée
  • 2 tsp light soft brown sugar
  • 1 tsp dried oregano
  • 1 tsp chipotle chilli flakes
  • 2 tbsp apple cider vinegar

Make the peppers first by putting the oil into a medium sauté pan over a medium-high heat. Add the onions and cook for 4 minutes, to soften. Add the peppers and ½ tsp of salt and cook for another 6 minutes, until softened and starting to colour. Turn the heat down to medium-low and stir in the garlic, tomato purée, sugar, oregano, chipotle, vinegar, 2 tbsp of water and plenty of black pepper. Cover with a lid and cook for half an hour, stirring now and then, until soft. Set aside.

Meanwhile, make the rice. Put 4 tbsp of the oil in a large saucepan and place over a medium-high heat. Add the onion and cook for 5 minutes, until softened and starting to colour. Add the garlic, spices and oregano and cook for a minute, until fragrant. Stir through the rice to coat, then add the black beans, 520ml of water, 1¼ tsp of salt and lots of black pepper. Bring to the boil, then reduce the heat to low and leave to cook, covered for 50 minutes. Remove the lid and set aside for 10 minutes to cool slightly.

Meanwhile, blitz the coriander, lime juice and 2 tbsp of oil in a mini food processor until smooth. Transfer to a bowl and stir in the avocado and ¼ tsp of salt.

Transfer the rice and beans to a large platter and spoon over the peppers and avocado. Serve with the lime wedges.

(Original recipe from Ottolenghi Test Kitchen Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)

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Spicy Chicken Bake with a Blue Cheese Dressing

Posted in Cheese, Chicken, Food, tagged , , , , , , , , , , , , , , on 10 April 2023| 1 Comment »

There’s a few different ingredients in this Ottolenghi dish but they are worth seeking out. We’ve served this to friends a few times and it’s very popular. Serve with steamed rice and corn tortillas.

Wine Suggestion: A juicy red with gentle, warm, velvety spices is what we’d recommend, like a Grenache blend from the Southern Rhône. Romain Roche’s Cairanne is a current favourite; so smooth and effortless, but with great depth and expression. All velvety southern French sunshine and joie de vie.

Spicy chicken bake with blue cheese dressing – serves 4

  • 15 dried cascabel chillies, stems and seeds removed
  • 15g dried chipotle chillies, stems and seeds removed
  • 3 limes, 2 tbsp juice and 1 cut into wedges to serve
  • 150g celery, peeled and very thinly cliced
  • 1 red chilli, roughly chopped with seeds left in
  • 6 cloves of garlic, peeled and roughly chopped
  • 1 x 400g tin plum tomatoes
  • 3 tbsp olive oil
  • 2 onions, halved and thinly sliced
  • 450g cooked rotisserie chicken, discard the skin and roughly tear into large pieces
  • 20g fresh coriander, roughly chopped
  • 5 scallions, trimmed and thinly sliced
  • 150g buffalo mozzarella, roughly torn

FOR THE BLUE CHEESE DRESSING:

  • 150g soured cream
  • 100g cream cheese
  • 100g Roquefort cheese or Gorgonzola, finely crumbled
  • 1 tbsp whole milk

Put the chillies into a small bowl and pour boiling water over to cover. Weigh down with a saucer and set aside for 10 minutes.

Put the lime juice, celery and a pinch of salt into a small bowl, mix well and set aside to pickle.

Drain the chillies and roughly chop. Put into a food processor with the fresh chilli, garlic and tomatoes, then blitz until smooth.

Heat the oven to 240C, or as high as your oven goes.

Put the oil into a large, shallow cast-iron pan and place over a medim-high heat. Add the onions and cook for 12 minutes, stirring now and then, until softened and deeply browned. Add the whizzed chilli mixture, 100ml of water and 1½ tsp of salt. Bring to a simmer, then reduce the heat and cook for 10 minutes, stirring occasionally, until thickened. Add the cooked chicken and another 100ml of water and simmer for another 10 minutes. Remove from the heat and stir in the coriander and two-thirds of the scallions.

In a medium bowl, combine all the ingredients for the blue cheese dressing along with a pinch of salt and mix to combine. Reserve half the mixture and dollop the rest over the chicken mixture. Top with the torn mozzarella and bake for 15 minutes or until browned and bubbling. Leave to rest for 5 minutes.

Stir the rest of the scallions into the pickled celery and spoon half over the chicken bake. Serve the rest of the celery, the blue cheese dressing and lime wedges on the side.

(Original recipe from Ottolentghi Test Kitchen Extra Good Things by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)

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