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Posts Tagged ‘Food’

Georgian Kidney Bean Salad

We try so many recipes but it’s rare that we find one that’s like nothing we’ve had before. This is different and definitely recommended by us.

Georgian kidney bean salad – serves 2

  • ¼ tsp fenugreek seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 3 tbsp sunflower oil
  • 1 small onion, sliced
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tsp sherry vinegar
  • ½ tsp brown sugar
  • ½ a bunch of fresh coriander, chopped
  • 2 sprigs of parsley, chopped
  • 2 sprigs of dill, chopped

Toast the fenugreek, coriander and fennel seeds in a dry frying pan until fragrant. Tip into a pestle and mortar and crush with a pinch of sea salt.

Heat 2 tbsp of the sunflower oil in a frying pan and cook the onion for 10-15 minutes or until soft and browned. Add the beans and warm through.

Mix 1 tbsp sunflower oil, the sherry vinegar, sugar, crushed spices, herbs and salt and pepper, together in a bowl. Stir through the beans and serve warm or cold.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Creamy tomato, courgette & prawn pasta

There was lots of panic buying in Dublin when we went into lockdown but actually we were able to get pretty much everything, except orecchiette! After four orecchiette-free months we’ve finally got our hands on some. To celebrate we really enjoyed this simple pasta dish with locally grown courgettes.

Wine Suggestion: our choice tonight was a southern Italian white from Fiano made by Michele Biancardi in Puglia. Hints of honey, white flowers and a salty tang this wine speaks of the southern sun, and fresh breezes off the Adriatic seas. Travelling in a glass, when we can’t do it yet physically.

Creamy tomato, courgette & prawn pasta – serves 4

  • 1 tbsp olive oil
  • 2 fat garlic cloves, thinly sliced
  • 2 large or 400g baby courgettes, sliced
  • 400g orecchiette pasta, or any other small pasta shape
  • 2 x 400g cans cherry tomatoes
  • good pinch of sugar
  • 200g raw prawns, peeled
  • 100g crème fraîche
  • small pack basil, leaves only, torn

Heat the oil in a large pan, add the garlic and cook gently for a few minutes, then add the courgettes and cook until starting to soften.

Meanwhile, cook the orecchiette according to the timing on the pack.

Add the tomatoes, sugar and some salt and pepper to the pan, then simmer, uncovered, for about 10 minutes.

Add the prawns to the sauce and stir until they turn pink. Drain the pasta and add to the sauce along with the crème fraîche. Simmer for another couple of minutes to warm through, then add the basil before serving.

(Original recipe from BBC Good Food)

 

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Sweet Beetroot Pickle

This is so simple and far superior to the jars you buy in supermarkets (though we do like them too). The flavour of the earthy beetroot really shines through.

A good thing about pickling your own beetroot is that you can source/grow different types and they’ll all have their own character; this one was less red in colour and a touch more peppery than the usual supermarket variety. We’re on the lookout for golden beetroot next to see what happens there too.

Sweet pickle beetroot – serves 4 to 6

  • 2 tbsp salt
  • 4-6 beetroots (about 300g)
  • 90g light brown sugar
  • 125ml red wine vinegar
  • 125ml water
  • ½ tsp salt
  • 3 cloves
  • 1 stick of cinnamon
  • 1 dried red chilli
  • 2 bay leaves

Preheat the oven to 220C/180 fan/Gas 6.

Sprinkle the salt into the bottom of a roasting tin and place the whole beetroots on top. Bake for 30 minutes, then pierce with a sharp knife to see if they’re tender all the way through. Keep cooking until your knife goes through easily. It could take 15 minutes more or longer depending on the size of your beetroots.

Remove from the oven and allow to cool, then trim the ends and peel off the skin – you will need gloves. Cut each beetroot into 8-10 wedges and put into an airtight container.

Heat the remaining ingredients together and bring to the boil. Pour over the beetroots, including all the spices, and seal the container. Leave to cool to room temperature before transferring to the fridge.

You can eat the beetroots the following day or leave them longer for the flavour to develop. They should be good for a month if you don’t open the container. Once opened you need to eat within 2 weeks which should not be a problem!

(Original recipe from Honey & Co. by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014)

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Classic Prawn Cocktail

Some might say retro, but make this and you’ll have to admit it is a classic! This is not the authentic recipe, but it makes the best version we’ve come across so far by using Heinz salad cream and pink peppercorns.  You can make the prawn mix up a few hours in advance and leave it in the fridge.

Wine Suggestion: pink with pink … you just have to! Tonight something different, the Les Prunes Blanc des Mandó from near Valencia. Quite possibly Spain’s best answer to a dry, savoury, Provençal rosé … and a useful 11.5% abv.

Prawn cocktail – serves 6

  • 450g small cooked prawns (frozen ones work well but defrost thoroughly, drain well,  and pat dry with kitchen paper)
  • 200g salad cream
  • 3 tbsp tomato ketchup
  • 1 tbsp lemon juice
  • a few drops of Tabasco
  • little gem lettuces
  • 1 tbsp pink peppercorns, crushed (or 2 tsp paprika if you don’t have the peppercorns)

Mix the salad cream, ketchup, lemon juice and Tabasco in a large bowl, then fold in the prawns.

Finely shred the lettuce and use to line individual bowls or a platter. Spoon the prawns over the top and scatter with the crushed peppercorns or paprika.

(Original recipe from Feast by Nigella Lawson, Chatto & Windus, 2004.)

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Tomatoes Stuffed with Cheese & Herbs

We made these for lunch when having a bit of a fridge clear out (story of our lives!). They work really well as a side with other interesting flavours on the plate. We had some cold leftover lamb, some pickled beetroot and a green tabule salad and it was altogether delicious! Vary the herbs according to what you have, we used fennel herb but basil would be good too.

Tomatoes stuffed with cheese & herbs – serves 4

  • 4 beef tomatoes or the biggest tomatoes you can find
  • 200g feta cheese
  • 2 tbsp chopped dill
  • 1 tbsp chopped parsley
  • sea salt flakes and black pepper

Preheat the oven to 180C/350F/Gas 4.

Cut the tops off the tomatoes and scoop out the insides with a spoon.

Mix the feta, dill, parsley and some sea salt flakes and black pepper together.

Spoon this mixture into the tomatoes and place on a lightly oiled baking tray.

Bake for about 30 minutes or until the tomatoes are soft and the cheese browned.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Spring Radish & Tomato Salad

The radishes growing in the garden are all ready at the same time and we’ve been looking for recipes to use them. This is Ukranian salad from Olia Hercules’ book – Mamushka. Olia suggests you need bread alongside to mop up the dressing at the end and we couldn’t agree more. Crusty and white we think works best. Nice as a side dish or as a light lunch.

Spring radish & tomato salad – serves 4

  • 4 small cucumbers, or 1 large (we used baby cucumbers)
  • 2 beef tomatoes
  • ½ a bunch of radishes, sliced
  • ½ a bunch of dill, chopped
  • 100ml natural yoghurt, diluted with ½ tbsp water
  • sea salt flakes and black pepper

Slice the cucumber and tomatoes directly into the bowl, so that you catch all the juice. Add the radishes and dill and mix well.

Season the yoghurt really well with the salt and pepper, then stir through the salad. When you’ve finished the salad you will be left with a puddle of pale pink dressing which should be mopped up with some bread.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Oregano pesto

Our Oregano plants have gone mad, so we thought it a shame not to use them more. Taking inspiration from the Classic Basil Pesto and with a little adjustment this is of course good on pasta. It also really comes into it’s own on top of roast chicken: simply roast some chicken thighs and drumsticks and top with this when cooked.

Oregano Pesto – enough to serve 2 with pasta

  • 25g pine nuts
  • 25g oregano leaves
  • 1 garlic clove, crushed
  • 50ml olive oil
  • 15g Parmesan

Toast the pine nuts in a dry frying pan until lightly coloured, then remove from the pan and leave to cool.

Pound the oregano in a pestle and mortar with a pinch of salt, some coarse ground black pepper and the garlic. When the oregano has broken down, add the pine nuts and pound until finely crushed. Stir in the oil and Parmesan, then season to taste. Cover with a layer of oil and store in the fridge.

 

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Courgettes with Broad Beans and Walnuts

We can’t resist all the courgettes at this time of year, and even less so if they’re multi-coloured. This is a really tasty side dish that we make with frozen broad beans but of course use the fresh version if you have them. A great side to bring a bit of sunshine to any meal.

Courgettes with broad beans & walnuts – serves 4

  • 8 baby courgettes, sliced on the diagonal into 4 or 5 pieces (you can also use medium courgettes but cut them in 4 lengthways, then slice)
  • 200g podded broad beans, (about 1kg unpodded weight)
  • 2 tbsp olive oil
  • 10 walnut halves, roughly chopped

FOR THE VINAIGRETTE:

  • 1 tbsp white wine vinegar
  • 50ml olive oil

Make the vinaigrette by whisking the vinegar and olive oil together with some seasoning.

Bring a pan of water to the boil, then add the broad beans and cook for 2-3 minutes (if you are using frozen baby broad beans they will only need a minute). Drain and run under cold water, then remove the skins.

Heat the olive oil in a large frying pan. Add the courgettes and cook over a medium heat until golden on all sides – about 5-8 minutes.

Add the broad beans, season with salt and pepper and warm through for 30 seconds.

Remove from the heat and stir in the vinaigrette. Sprinkle over the chopped walnuts to serve.

(Original recipe from BBC Good Food)

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Pomegranate & mint raitaServe this with lamb kebabs with cumin and coriander or any Indian dishes.

Pomegranate & Mint Raita – serves 4 to 6

  • seeds from 1 pomegranate
  • 1 tsp cumin seeds
  • 500ml Greek yoghurt
  • ½ tsp salt
  • ½ tsp sugar
  • 3 tbsp chopped mint leaves

Roast the cumin seeds in a dry frying pan for a few minutes, then put into a pestle and mortar and coarsely grind.

Spoon the yoghurt into a dish, then mix the cumin, salt, sugar, mint and pomegranate seeds. Keep a few pomegranate seeds and mint leaves aside aside to garnish.

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

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Lamb kebabs with cumin & coriander

Delicious Indian kebabs cooked over charcoal. We’ve had an Indian theme going on all week at our house. Serve these with raita and naan breads.

Wine Suggestion: a juicy, easy red with an open texture and something with Syrah/Shiraz and or Grenache strikes a good balance with spices that match the smokey, warmly spiced kebabs. Tonight was the Secateurs Red, a Cinsault Shiraz Grenache blend from Swartland which we’ve not had for a while and I’m not sure why, it was delicious.

Lamb kebabs with cumin & coriander – serves 4

  • 600g lamb shoulder, trimmed and cut into bite-sized pieces
  • 3½ cm piece of ginger, peeled and roughly chopped
  • 3 garlic cloves, roughly chopped
  • 3 tbsp rapeseed oil
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • ½ tsp chilli powder
  • 1 tsp ground cinnamon
  • zest of a lemon
  • 1 tbsp lemon juice

Bash the garlic and ginger in a pestle and mortar with a pinch of salt to make a paste.

In another bowl mix the oil with the ginger and garlic paste, the spices, 1 tsp of salt and the lemon zest and juice. Pour this marinade over the lamb and mix well.

Thread the lamb onto skewers and barbecue for about 10-12 minutes. Rest for a few minutes before serving.

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

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Aubergine and Cherry Tomato Curry

This is delicious and so simple. A perfect summer curry. Serve with yoghurt and naan bread. It’s versatile too as it is lovely on its own with some rice, or as a side, or part of a larger feast.

Wine Suggestion: a light grenache red is our pick, either a simple Spanish bottle such as Bodegas Monfil in Cariñena or something more sophisticated like Domaine Cébène’s ex Arena from Faugeres.

Aubergine & cherry tomato curry – serves 4

  • 3 tbsp rapeseed or groundnut oil
  • 1 large onion, chopped
  • 1 green chilli, finely chopped
  • 4cm ginger, finely grated
  • 4 garlic cloves, crushed
  • 300g cherry tomatoes, halved
  • 1½ tsp salt
  • ½ tsp ground turmeric
  • 1½ tsp ground cumin
  • 1½ ground coriander
  • 2 tbsp tomato purée
  • 1 tsp sugar
  • 2 large aubergine, quartered, then cut into ½ cm thick slices
  • coriander leaves, to garnish

Heat the oil in a deep frying pan with a lid.

Add the onion and cook for 6 to 8 minutes or until soft. Add the chilli, ginger and garlic and cook for another 3-4 minutes, stirring. Add the cherry tomatoes, then cover with the lid and leave over a low heat for 10 minutes until the tomatoes have softened.

Stir in the salt, turmeric, cumin, coriander, tomato purée and sugar. Mix well, then add 150ml warm water, then the aubergine. Stir to coat the aubergines in the tomatoes, then cover again.

Cook for 15-20 minutes over a medium heat or until the aubergine is tender and soft enough to cut with a wooden spoon.

Season to taste and garnish with coriander leaves.

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

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Beetroot & feta samosas

These are so simple to make and you can stash them in the freezer and cook from frozen so great for a snack or starter with drinks.

Wine Suggestion: We’ve tried these with a few different wines and prefer them if the wine is chilled. Quite a few whites worked really well, but interestingly the best combination was a chilled red made from Grignolino from the Piedmont in norther Italy. Light bodied and yet dry with hints of (in balance) pippy bitterness and structured, light tannins. From a bottle a friend brought over and made by Olim Bauda; a nice discovery.

Beetroot & feta samosas – makes 18-24 samosas

  • 400g fresh beetroot
  • 200g feta cheese, cut into 1cm cubes
  • 4 scallions, finely chopped
  • 30g coriander, finely chopped
  • 1 green chilli, finely chopped
  • 4 cloves of garlic, crushed
  • ½ tsp chilli powder
  • 1 tsp toasted cumin seeds, crushed
  • 1 tsp garam masala
  • ¾ tsp salt
  • 2 x 270g packs of filo pastry
  • 100g unsalted butter, melted
  • onion seeds (nigella seeds), to garnish

Boil the beetroot until tender when pierced with a sharp knife, this can take an hour or more depending on what size they are.

Trim the beetroot and peel off the skin (you might like to wear gloves), then roughly mash.

Put the mashed beetroot into a hot frying pan over a medium heat and heat for 5 minutes to remove excess moisture, then transfer to a bowl.

Stir in the feta, scallions, coriander, green chilli, garlic, chilli powder, cumin, garam masala and salt.

Lay a sheet of the filo pastry out with the long side towards you (cover the rest of the filo with a damp tea towel). Brush the left hand side of the pastry sheet lightly with the melted butter. Fold the right hand side of the sheet over the left so you have a double layer of pastry. Cut the pastry into 3 long strips with a sharp knife.

Place a heaped tbsp of the beetroot mixture at the bottom of a pastry strip, then fold the bottom right hand corner up over the filling to make a small triangle. Flip the triangle over as you move up the pastry strip, the filling will eventually be sealed inside. When you get to the end, brush the end of the pastry strip with a little melted butter and press to seal.

Continue like this until all of the beetroot mixture has been used, you might not need all of the filo pastry.

If you want to freeze the samosas at this stage you can set them on a baking tray lined with greaseproof paper, then place in tray in the freezer. When the samosas are frozen you can transfer them to a bag.

If you want to cook the freshly made samosas, preheat the oven to 200ºC/400°F/gas 6. Brush the samosas on both sides with melted butter and sprinkle a few onion seeds over the top. Put onto a lightly greased baking tray and bake in the oven for 15 minutes.

To cook from frozen. Preheat the oven to 200ºC/400°F/gas 6. Brush both sides with melted butter, sprinkle a few onion seeds over the top, and put onto a lightly greased baking tray. Bake for 20 to 25 minutes or until crisp and golden.

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

 

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Indian Summer Salad

Try this on the side next time you make a curry. It’s fresh, crunchy, delicious and also slaw-like, so would be good in a naan bread with some spicy chicken or lamb.

Indian Summer Salad – serves 6 (easily halved but the leftovers are ok for a day in the fridge too)

  • 3 carrots, grated
  • a bunch of radishes, very finely sliced
  • 2 courgettes, very finely sliced
  • half a small red onion, finely chopped
  • a small handful of mint leaves, roughly torn

FOR THE DRESSING:

  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise
  • 2 tbsp olive oil

Put the carrots, radishes, courgettes, onion and mint into a large bowl.

Mix the white wine vinegar, Dijon and mayonnaise and salt & pepper together, then gradually whisk in the olive oil.

Pour the dressing over the salad and toss to combine.

(Original recipe by BBC Good Food)

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Couscous with Courgette, Fried Onions & Herbs

It’s courgettes with everything in our house this week, not that we’re complaining! We had this couscous as a side for a barbecue and the leftovers were great for lunches. Also a good recipe for using up any herbs you have, you don’t have to stick to combination suggested, one or two would be fine.

Couscous with courgette, fried onions & herbs – serves 6

  • 2 onions, sliced
  • 2 tbsp olive oil
  • 2 courgettes, grated
  • 300g couscous
  • 400g tin chickpeas, drained
  • 600ml vegetable or chicken stock
  • juice 2 lemons
  • 6 spring onions, sliced
  • small bunch mint
  • small bunch coriander
  • small bunch dill
  • handful rocket, chopped

Heat the olive oil in a frying pan and cook the onions gently until softened, then increase the heat and let them crisp up a bit.

Put the courgettes,  couscous, and chickpeas into a large bowl and pour over the stock. Cover tightly with clingfilm an set aside for at least 15 minutes.

Roughly chop the mint, coriander and dill together.

Fork the couscous to separate the grains then use to stir in the lemon juice, fried onions, scallions, herbs, rocket and plenty of seasoning.

Serve at room temperature.

(Original recipe from BBC Good Food)

 

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Hot Smoked Trout & Dill Spaghetti

A lovely weeknight treat and so easy and quick to make. We used Barbecued Rainbow Trout from Goatsbridge Trout Farm in Kilkenny but any hot smoked trout or salmon will work perfectly.

Wine Suggestion: this works with lightly / judiciously oaked Chardonnay which gives structure and a touch of butteriness but retains the fruit and texture; your choice.

Hot Smoked Trout & Dill Spaghetti – serves 4

  • 400g spaghetti
  • 100g frozen petits pois
  • 100g hot smoked trout or salmon (see above), remove the skin and break into bite-sized chunks
  • a small packet of dill (about 25g), remove any thickish stalks and roughly chop
  • 3 tbsp of crème fraîche

Cook the spaghetti in loads of boiling, very salty water, for a minute less than the time given on the pack. Add the frozen petits pois and cook for another minute, then drain and return to the pan. Reserve some of the pasta water to thin the sauce.

Stir the hot smoked trout, dill, crème fraîche, salt and lots of black pepper into the pasta. Add a couple of tbsp of pasta water to the pan and toss everything together over a very low heat. Keep adding pasta water until you have a silky sauce, then serve in warm bowls.

(Original recipe from BBC Good Food)

 

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Buttery Rice with Toasted Vermicelli

A very simple and effective way to pimp up your rice.

Buttery rice with toasted vermicelli – serves 4

  • 300g basmati rice
  • 35g unsalted butter
  • 1 cinnamon stick
  • 50g spaghetti, roughly broken into 3cm sticks (or you can use 50g vermicelli wheat noodles)
  • 520ml hot water or hot chicken stock

Rinse the rice in cold water until the water runs clear, then set aside to soak in a bowl of water for at least an hour. When the rice has soaked, transfer it to a sieve over a bowl and leave to drain for 15 minutes or so.

Put 25g of the butter and the cinnamon stick into a medium saucepan over a medium-high heat. Add the spaghetti and cook for a few minutes, stirring, until deep golden. Stir in the rice to combine well, then add the water or stock and 1½ tsp of salt and plenty of black pepper. Cover the pan tightly with tinfoil, followed by the lid. Turn the heat to low and cook for 15 minutes, then remove from the heat and leave aside for 15 minutes, still covered.

Remove the lid and dot with the extra butter, then set aside for another 10 minutes, covered.

(Original recipe from Falastin by Sami Tamimi & Tara Wrigley, Ebury Press, 2020)

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Barbecued Prawn Kebabs with Harissa & Couscous

A healthy, weeknight dish with lovely flavours. Another recipe for using up bits and bobs you may already have which is our primary motivation for cooking mid-week.

Wine Suggestion: a fresh white or a crisp, dry rosé would be our choice for this dish. We had a glass of the Chateau Pesquie Terrasses Rosé from Ventoux (and quite Provençal in style) and enjoyed it thoroughly.

Barbecued prawn kebabs with harissa & couscous – serves 4

  • 2 ½ tbsp olive oil
  • 1 onion, halved lengthways, then each half quartered into 4 chunks
  • 1 ½ tsp cumin seeds
  • 3 carrots, coarsely grated
  • 200g couscous
  • 400g raw prawns
  • 16 cherry tomatoes
  • 1 tbsp harissa
  • 2 tsp tahini paste
  • 2 tbsp low-fat natural yoghurt
  • 1 small garlic clove, crushed
  • juice ½ lemon, plus wedges, to serve
  • handful mint leaves, roughly chopped

Put 1 ½ tbsp of olive oil into a large sauté pan over a medium-high heat. Add the onions and cook for about 5 minutes, until softened but not coloured, they’ll fall apart and that’s fine. Scoop them out of the pan and set aside.

Heat the remaining tbsp of oil in the same pan, add the cumin seeds and toast for a few minutes until they smell good. Tip the carrots into the pan and season, then cook for a few minutes or until tender. Transfer to a bowl, then pour over the couscous and 400ml hot water. Cover with cling film and leave for 10 minutes.

Meanwhile, get your barbecue going. Put the prawns, cherry tomatoes and softened onions in another bowl, season, then stir in the harissa. Thread the prawns, tomatoes and onions onto metal skewers (you can use wooden ones either but you need to soak in water for 20 minutes first). Barbecue the kebabs for a couple of minutes on each side, or until the prawns are cooked through.

Mix the tahini, yoghurt, garlic, lemon juice and seasoning to make a sauce. Fork the mint though the couscous, transfer to a platter and place the skewers on top. Serve with the sauce and lemon wedges.

(Original recipe from BBC Good Food)

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Mustardy Greens

We came across this side dish when looking for something to cook with spring greens. Super easy and delicious!

Mustardy Greens – serves 4

  • 300g spring greens, remove the central spine from the leaves and roughly shred
  • 300g frozen peas
  • 25g butter
  • 1 tbsp grainy mustard
  • 2 tbsp Dijon mustard

Bring 250ml of water to boil in a large saucepan. Add the spring greens and peas, bring back to a simmer, then cover and cook for 4 minutes. Drain in a colander, then return to the pan and put back over a low heat.

Stir in the butter and mustards and season well with salt and black pepper.

(Original recipe from BBC Good Food)

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Spiced Salmon Skewers with Parsley Oil

We started these kebabs from the Falastin cookbook on the barbecue and then finished in the oven. Oh my goodness, they’re delicious. This is the best cookbook we’ve bought in ages!! You can make the parsley oil and marinade the salmon well in advance.

Wine Suggestion: to avoid fighting the spices we opened a La Source de Chateau Vignelaure Blanc from Provence. A blend of Vermentino, Semillon and Sauvignon it was uncomplicated joy in a glass; pure freshness with light fruits and a textured core.

Spiced salmon skewers with parsley oil – serves 4

  • 800g salmon fillet (no skin & bones), cut into 4cm chunks
  • 1 tsp ground cardamom
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp ground turmeric
  • 2 tsp sumac
  • 3½ tbsp olive oil
  • 2 onions, halved lengthways, then each half quartered into 4 chunks
  • 12 cherry tomatoes
  • 1 lemon, quartered into wedges, to serve

PARSLEY OIL:

  • 40g parsley
  • 1 garlic clove, finely chopped
  • 90ml olive oil
  • 1 lemon, cut off the ends, then remove the skin and cut between the membranes to release the segments

Put the chunks of salmon into a large bowl with the cardamom, cumin, paprika, turmeric, sumac, 2 tbsp of the olive oil, ¾ tsp salt and plenty of black pepper. Mix to coat the fish, then leave in the fridge for at least an hour but it will be fine made earlier in the day and cooked when you need.

Put 1½ tbsp of olive oil into a large sauté pan over a medium-high heat. Add the onions and cook for about 5 minutes, until softened but not coloured, they’ll fall apart and that’s fine. Scoop them out of the pan and set aside.

To make the parsley oil whizz the parsley, garlic, oil, ¼ tsp of salt and plenty of pepper in the small bowl of a food processor for about a minute, or until, smooth. Add the lemon segments and set aside.

Preheat the oven to 230ºC and get your barbecue going (if you don’t want to barbecue you can use a well-greased griddle pan).

Put a tomato onto 4 long metal skewers, then alternate chunks of salmon with pieces of onion. Finish with another tomato at the end.

When the barbecue (or griddle) is smoking hot, add the skewers and grill for 3-4 minutes, turning so they’re charred on all sides. Transfer to a baking tray lined with parchment and put into the preheated oven for 6-7 minutes, or until the salmon is just cooked.

Drizzle over the parsley oil and serve the lemon wedges on the side.

(Original recipe from Falastin by Sami Tamimi and Tara Wigley, Ebury Press, 2020)

 

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Corsican Veal and Olive Stew

We were lucky enough to find some rose veal from Broughgammon Farm in County Antrim. These guys do online delivery but we were able to pick some up from the McNally Family Farm in North Dublin. They also do fabulous goat and free range pork. This veal stew by the Hairy Bikers has fab flavours and the herbs, fresh tomatoes and white wine make it relatively light so perfect for this time of year with extra sunshine and warmth.

Wine Suggestion: from the Tuscan coast is a rising star, Biserno, who at the top end are making some stunning and expensive wines. However to kick off their range their Insolglio del Cinghiale which is a blend of 1/3 Syrah with Cabenet Franc, Merlot & Petit Verdot making up the remainder is a true gem. All the quality of the top wines with the refined Cab Franc shining bright but also with quite an open and expressive Syrah as the core.

Corsican veal & olive stew – serves 4-6

  • 1kg rose veal shoulder, cut in 4cm chunks (we bought two packs of diced rose veal, the cut was leaner than shoulder but it worked perfect)
  • 1 tbsp plain flour
  • 3 tbsp olive oil
  • 100g pancetta or streaky bacon lardons
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 3 carrots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 500ml white wine
  • 100ml chicken stock
  • 1 piece of lemon zest
  • 2 bay leaves
  • a large sprig of thyme
  • 2 sprigs of rosemary
  • 200g fresh tomatoes, peeled and finely chopped
  • 50g green olives

Dry the veal with kitchen paper, then toss in the flour and plenty of seasoning.

Heat 1 tbsp of the oil in a large frying pan, then fry the veal in batches until well browned on all sides. Add another tbsp of oil between batches. Set the browned veal aside.

Heat another tbsp of oil in a large flameproof casserole. Add the pancetta/bacon and fry over a medium high heat until browned and crispy. Add the onions, celery and carrots, then reduce the heat a bit. Fry these gently for about 10 minutes or until starting to soften and colouring slightly.

Add the garlic and continue to cook for another couple of minutes, then add the veal. Deglaze the frying pan with some of the wine, then pour this over the veal. Add the rest of the wine, the chicken stock, lemon zest, herbs and plenty of salt and pepper. Bring to the boil, then reduce the heat, cover with a lid and simmer for 45 minutes.

Add the tomatoes and olives and cook the stew for another 30 minutes, uncovered to reduce the sauce if needed. We served with new potatoes.

(Original recipe from The Hairby Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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