Feeds:
Posts
Comments

Posts Tagged ‘Food’

This is a side dish really, but we had it mid-week as a main with some takeaway naan breads. Highly recommended! A halloumi version of the traditional paneer dish.

Wine Suggestion: An unoaked, dry Chardonnay like Domaine Ventenac’s Carole from Cabardès in southern France, which is light and fruit forward would be an ideal choice. Easy going but with layers of flavour and textures just like the dish itself.

Saag halloumi – serves 4 to 6 as a side (half to serve 2 as a main)

  • 500g spinach
  • ½ an onion, chopped
  • 2 cloves of garlic, chopped
  • a thumb-sized piece of ginger, chopped
  • 2 tsp ground turmeric
  • 1 tsp cumin seeds
  • ½ tsp garam masala, plus extra to serve
  • 2 blocks of halloumi, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 200ml double cream
  • ½ lemon juiced

Bring a large pan of water to the boil and cook the spinach for 1 minute or until wilted. Drain well, leave to cool, squeeze out the liquid with your hands, then finely chop.

Put the onion, garlic and ginger into a blender with 1-2 tbsp of water and whizz until smooth.

Put the turmeric, cumin seeds, garam masala and lots of seasoning onto a plate. Roll the pieces of halloumi in the spices to coat all over.

Heat the oil in a non-stick frying pan over a medium-high heat, then fry the halloumi until crispy. Don’t be tempted to turn it until a nice crust has been formed, this will help prevent sticking. Remove to a plate.

Add the onion purée to the same pan, plus any spices remaining on the plate and some seasoning. Cook for 15 minutes until the raw smell has gone and they have started to colour. Add the spinach, halloumi and double cream, and cook for another 5 minutes to thicken and warm through. Season with the lemon juice and sprinkle with garam masala before serving.

(Original recipe by Adam Bush in Olive Magazine, May 2020.)

Read Full Post »

There should be some good value asparagus around by now and this is a very tasty way with sweet potatoes.

Roasted sesame sweet potatoes & asparagus – serves 3 as a side

  • 750g sweet potatoes, peeled and cut into 2cm pieces
  • 3 garlic cloves, sliced
  • a thumb-sized piece of ginger, peeled and cut into matchsticks
  • ½ tsp sesame oil
  • 1 tsp Thai fish sauce
  • 1½ tbsp reduced-salt soy sauce
  • a bunch of asparagus, snap off the ends and cut in half
  • 1 tsp sesame seeds

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

Put the potatoes into a large roasting tin and toss with the garlic, ginger, sesame oil, fish sauce and 1 tbsp of the soy sauce. Roast for 20 minuts or until tender.

Add the asparagus, 3 tbsp of water and ½ tbsp of soy sauce. Roast for another 10 minutes. Sprinkle the sesame seeds over and serve.

(Original ricpe from BBC Good Food)

Read Full Post »

Kids activities are back on which means we spend a few weeknights dropping off and picking up rather than cooking. So we’re on the hunt for more dishes like this, minutes to make but healthy and delicious; flavoursome and light at the same time.

Wine Suggestion: This dish partners really well with a fruity, youthful and dry Riesling.

Chicken meatball tom kha gai – serves 2

  • 4 chicken sausages (we bought ours in M&S)
  • 1 tbsp finely grated ginger
  • 1 tbsp chopped coriander, plus some whole leaves to serve
  • 1 red chilli, finely chopped
  • 50g flat rice noodles
  • 400ml tin coconut milk (you could use half-fat if you like)
  • 300ml chicken stock
  • 1 lemongrass stalk, discard the woody outer leaves and finely chop the inside
  • 50g mangetout, finely sliced
  • 1 lime, juiced
  • 1 tsp brown sugar
  • 1 tbsp fish sauce

Remove the skin from the chicken sausages and put the insides into a bowl. Add 1 tsp of the ginger, the chopped coriander and half the chilli. Mix well and form into 10 small meatballs – wet hands help with this.

Cook the noodles according the packet, then drain and rinse with cold water.

Bring the coconut milk and stock to a simmer in a large saucepan, then add the rest of the ginger and chilli with the lemongrass and simmer for 3 minutes.

Add the chicken meatballs and simmer for 3 minutes, then add the mangetout and cook for another 2 minutes.

Gently stir in the lime, sugar and fish sauce, divide the noodles between 2 warm bowls, then ladle over the hot soup and meatballs, finish with the coriander leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2018.)

Read Full Post »

OLYMPUS DIGITAL CAMERA

We definitely have a bit of a thing for Asian-style greens and rice. And while it may seem like you need another dish on the side, you really don’t, it’s just a bowl of healthy, delicious things. Having said that, this would also be great on the side of some white fish.

Wine Suggestion: Anthony Girard’s La Clef du Recit Menetou Salon is a star here. A Sauvignon Blanc grown on Kimmergian clay-limestone, this has a depth, texture and body that belies the grape a little and a wine that we think gets better with a few years in the bottle … if you can wait that long. Don’t worry if you can’t though, it’s delicious from release too.

Asparagus with ginger & garlic – serves 2

  • 12-16 spears of asparagus, snap off the woody ends and slice on the diagonal into 4cm pieces
  • 2-3cm piece of ginger, peeled and sliced into very fine matchsticks
  • 1 tbsp sunflower oil
  • 1 clove of garlic, peeled and finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 80ml water
  • 1 ½ tbsp oyster sauce
  • cooked rice, to serve

Put your wok over a medium-low heat and add the sunflower oil. When warm, add the ginger and cook briefly until fragrant.

Add the asparagus, garlic and chilli and toss, then pour in the water and turn the heat to high. Cook for a minute, then add the oyster sauce. Toss well to coat the asparagus and cook for about 30 seconds or until tender but with a bite.

Remove from the heat and season with some black pepper, you shouldn’t need salt.

Serve hot over rice.

(Original recipe from My Favourite Ingredients by Skye Gyngell, Quadrille Publishing, 2008.)

Read Full Post »

If you like peanuts, you will love this! Better than takeaway and almost as quick.

Wine Suggestion: It’s almost a cliche to suggest Riesling with Thai food, but in this case a good, dry Riesling is a great match. A favourite, the Korrell Slice of Paradise Riesling from the Nahe in Germany, a vibrant, fruit-forward and dry wine came to the rescue.

Thai chicken & peanut curry – serves 4

  • 3 tbsp vegetable oil
  • 3 tbsp Panang or red curry paste
  • 500ml coconut milk
  • 500g chicken thigh fillets, cut into bite-sized pieces
  • 2 tbsp sugar
  • 2 tbsp fish sauce
  • 4 kaffir lime leaves, cut into strips (if you’re using dried leaves, soak them in warm water for a few minutes before cutting)
  • 100g roasted peanuts, blended to a paste with 3 tbsp coconut milk
  • basil leaves, to garnish

Heat the oil in a wok over a medium heat.

Add the curry paste and stir-fry, then add 125ml of the coconut milk.

Turn the heat to low, then add the chicken and stir slowly until well blended.

Add 250ml more coconut milk, then stir in the sugar, fish sauce and lime leaves. Bring to the boil and simmer for a few minutes.

Stir in the peanut and coconut milk paste and the rest of the coconut milk.

The curry should be sweet, spicy and a little salty. Taste and adjust with sugar or salt if needed.

Serve with rice and garnished with the basil leaves.

(Original recipe from Thai Cooking Class by Somi Anuntra Miller & Patricia Lake, Bay Books, 1994.)

Read Full Post »

It’s a very long time since we’ve had a pub lunch but if we could have one we’d probably order something like this!

Wine Suggestion: A classic combination like this cries out for a Muscadet. Domaine de la Chauviniere’s is super-fresh and almost saline, dry but soft and approachable with hints of grapefruits and melon with a green edge. It has a good body without any weight, so effortless next to this dish.

Prawns, soda bread and lemon mayonnaise – serves 4

FOR THE SODA BREAD:

  • 1 handful of oats
  • 375g plain flour
  • 10g salt
  • 7g bicarbonate of soda
  • 300ml buttermilk

FOR THE LEMON MAYONNAISE:

  • 2 egg yolks
  • a pinch of salt
  • ½ tsp Dijon mustard
  • 400ml sunflower oil

FOR THE PRAWNS:

  • 4 litres of iced water
  • 7 tbsp salt
  • 1kg shell-on prawns
  • bay leaves (optional), scrunched a bit
  • lots of ice

Preheat the oven to 180C/160 fan/Gas 4.

Start by making the soda bread. Dust a baking tray with a few oats.

Sift the plain flour into a large bowl with the salt and bicarbonate of soda. Make a well in the centre and gradually pour in the buttermilk, gently turning the mixture over in the bowl with a large metal spoon. You need it all to come together in a sticky mass that you can form into dough but try not to mix it too much.

Lightly flour a work surface and tip the dough onto it. Shape into a round and slash a deep cross in the top. Put the loaf on the baking tray and sprinkle the top with a few more oats.

Bake for about 35 minutes, or until crisp all over and it should sound hollow when you tap the bottom. Cool on a wire rack while you make the mayonnaise.

Use a whisk to combine the egg yolks, a pinch of salt and the mustard in a bowl and season with a little pepper. Start adding the oil, just a few drops at a time, whisking into the egg mixture. Very slowly increase the amount of oil that you add each time, whisking thoroughly after each addition. When the mayonnaise has started to hold it’s shape you can add the oil in a thin, steady stream, whisking constantly.

When all of the oil has been added, you should have a thick, wobbly mayonnaise. Add lemon zest and juice to taste and season again salt and plenty of black pepper.

Pour the iced water into a bowl and season with 4 tbsp of salt.

Bring 4 litres of water to the boil in a large saucepan, then add 3 tbsp of salt. Add the prawns to the boiling water and bring back to the boil. Cook for about 2 minutes or until bright pink and just cooked.

Drain and tip the prawns immediately into the iced water. Leave for 10 minutes, until very nicely chilled. You may need to add more ice if it melts. Drain the prawns and serve with the bread and lemon mayonnaise.

(Original recipe from Home Cookery Year by Claire Thompson, Quadrille, 2020.)

Read Full Post »

We’re a bit salad-obsessed these days. This one is huge and will feed a crowd when you have them over to your garden. Perfect with a piece of barbecued lamb.

Minted pea and spinach salad with bacon – serves 4-6

  • extra virgin olive oil
  • 6 slices streaky bacon or pancetta, cut into lardons
  • 200g frozen peas, defrosted (only Birds Eye will do in our opinion)
  • 1 clove of garlic, peeled and crushed with a little salt
  • a bunch of mint, finely chopped
  • 1 small red onion, thinly sliced
  • 200g baby spinach
  • juice of 1 lemon
  • 50g feta cheese, crumbled

Heat a little olive oil in a frying pan and cook the bacon over a medium heat until starting to crisp up.

Mix the defrosted peas with the garlic, mint, red onion and baby spinach.

Dress the salad with 4 tbsp of olive oil and season with salt, pepper and lemon juice to taste. Toss in the bacon and scatter the feta on top.

(Original recipe from Avoca Salads, edited by Hugo Arnold, Avoca Ltd, 2007.)

Read Full Post »

This is a tasty weeknight option, and healthy too. We used just green peppers but a green and a red would look nice. Serve over brown rice.

Wine Suggestion: This dish needs a savoury wine balanced by youthful, juicy fruit like Martin Korrell’s Weisser Burgunder (Pinot Blanc). Joyfully frivolous and deep at the same time.

Black pepper beef stir-fry – serves 2 (generously)

  • 300g rump steak, trimmed of fat and sliced thinly, about 5mm
  • vegetable oil
  • 1 red onion, finely sliced
  • 2 cloves of garlic, finely sliced
  • 5cm piece of ginger, julienned
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 tsp cornflour
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • ½ tsp ground black pepper

FOR THE MARINADE:

  • 1 tsp cornflour
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp coarsely ground black pepper

TO SERVE:

  • steamed brown basmati
  • 2 scallions, green part only, finely sliced

Combine all of the marinade ingredients together in a bowl and season with a good pinch of sea salt. Add the steak and toss to coat in the marinade, then leave aside for a few minutes.

Put your wok over a high heat until smoking hot. Add a splash of vegetable oil followed by half the beef. Stir-fry quickly for 1-2 minute, then remove to a plate. Add another splash of oil if you need, then repeat with the rest of the meat.

Put the wok back over a high heat. Add the onion and cook for a couple of minutes, then add the garlic and ginger and stir-fry for 1 minute. Add the peppers and continue to cook for a few more minutes.

Mix the cornflour to a paste with 2 tbsp water.

Add the oyster and soy sauces, shaoxing wine and black pepper to the wok and stir. Return the beef to the wok with any pan juices, then stir in the cornflour paste and stir-fry for another minute or until the sauce is thickened and the beef warmed through.

Divide the rice between warm bowls, top with the stir-fry and scatter with the scallions.

(Original recipe from Lose Weight & Get Fit by Tom Kerridge, Bloomsbury, 2019.)

Read Full Post »

Barbecue season is coming (hopefully!) and potato salad is the perfect accompaniment. The dressing will make far more than you need but you can keep it in the fridge for a couple of weeks and dress all your salads with it, so worth making.

Potato Salad – serves 4

  • 900g small new potatoes
  • 2 tbsp French dressing (see below)
  • 6 tbsp mayonnaise
  • 2 tbsp natural yoghurt
  • a large bunch of mint, chopped

FOR THE FRENCH DRESSING:

  • 100ml red or white wine vinegar
  • 100ml extra virgin olive oil
  • 200ml sunflower oil
  • ½ a clove of garlic, finely chopped
  • 1 ½ tbsp wholegrain mustard
  • 1 tbsp honey

To make the French dressing, put all the ingredients into a food processor, season with salt and pepper, and whizz to combine (or you can do like us and shove it all in a jar and give it a good shake!).

Put the potatoes into a pan of salty water and bring to the boil. Simmer for about 15 minutes or until completely tender, then drain and put into a bowl. Mix in 2 tbsp of French dressing and leave to cool.

Mix the mayonnaise, yoghurt and mint together and toss with the potatoes. Season with salt and pepper to serve.

(Original recipe from Avoca Salads, edited by Hugo Arnold, Avoca Ltd, 2007.)

Read Full Post »

Try this if you’re in a bit of a lunch rut … or if like us you have bought an extra bag of spinach and have some miso lingering in the fridge. It takes 5 minutes and it’s delicious.

Miso spinach on sourdough toast – serves 2

  • 1 tbsp miso paste
  • 1 tbsp melted butter
  • 200g spinach
  • 2 tsp soy sauce
  • 1 tbsp sesame seeds
  • 2 sliced scallions
  • 2 large slices of toasted sourdough (to serve)

Mix the miso paste with the melted butter, then tip into a frying pan.

Add the spinach and cook over a medium heat until wilted, then add 2 tsp soy sauce. Divide between the toasts and sprinkle over the spinach & scallions.

(Original recipe from BBC Good Food)

Read Full Post »

This is delicious with a load of warm flatbreads for scooping up the baba ghanoush. To burn the aubergines place them directly onto gas rings turned up high, scorch for about 20 minutes, turning once. You will need to open all of the doors and windows but it is definitely worth it!

Wine Suggestion: A Spanish red was called for, but to be a little contrary we went to Roussillon: Roc des Anges’ Segna de Cor. A Grenache, Carignan and Syrah blend from the “young” vines of this estate which average only 40 years of age … they have some wonderful old vines in this part of the world and Marjorie Gallet has some of the best parcels scattered across the incredible landscape that is Catalan France. Exceptionally refined and smooth, with layers of spices, warm fruits and a core of salty stones and smokey earth. For an entry level wine this is truly exciting. Also a good match for the smokey aubergines, earthy lentils and tart pomegranate.

Smoky baba ganoush with roasted cauliflower, lentils & pomegranate – serves 4 to 6

  • 1 cauliflower, cut into florets
  • 2-3 tbsp extra virgin olive oil
  • 300g Puy lentils (or similar lentils)
  • 2 large handfuls of spinach leaves
  • a small handful of coriander leaves
  • ½ a lemon, juiced
  • 1 pomegranate, seeds extracted
  • pomegranate mollasses

FOR THE BABA GANOUSH:

  • 4 large aubergines
  • 4 tbsp tahini paste
  • 2 cloves of garlic, finely chopped
  • 1 lemon, juiced
  • 2 tbsp Greek yoghurt
  • 5 tbsp extra virgin olive oil

Preheat the oven to 200C.

Coat the cauliflower in olive oil and season well with salt and pepper. Spread over a baking tray and roast for 25-30 minutes.

To make the baba ganoush, put the aubergines directly over a gas flame on high, for about 20 minutes, turning once. When cool enough to handle, peel off the blackened skin and place the flesh into a large bowl. Break the aubergine flesh up with a fork, leaving it a bit chunky, then add the tahini, garlic, lemon juice, yoghurt and olive oil. Mix with a fork until well combined and season well with salt and pepper.

Bring a large pot of water to the boil and cook the lentils for 20-25 minutes until just tender, then drain.

Combine the roasted cauliflower, lentils, baby spinach, coriander, a drizzle of olive oil and a good squeeze of lemon juice and season well with salt and pepper. Serve with plenty of baba gaanoush on the side, scatter over the pomegranate seeds and drizzle with a few drops of the pomegranate molasses.

(Original recipe from Community by Hetty McKinnon, A Plum Book, 2014.)

Read Full Post »

It just wouldn’t be spring without asparagus soup would it? Though the weather is far from spring-like in Dublin. This is from Roast Chicken and Other Stories by Simon Hopkinson, though I suspect Simon may not approve of our half-whizzed texture. You can of course whizz until smooth and pass through a fine sieve if you’re equally fussy.

Asparagus soup – serves 4

  • 100g butter
  • 4 small leeks, white parts only, trimmed and chopped
  • 750ml water
  • 1 potato, peeled and chopped
  • 450g fresh asparagus, snap off the woody ends and peel the thicker ends a little
  • 250ml double cream

Melt the butter in a large saucepan, then sweat the leeks until soft.

Add the water and potato, season with salt and pepper, and cook for 15 minutes.

Chop the asparagus and add to the soup, then boil rapidly for 5 minutes.

Whizz the soup in a blender or food processor, then pass through a fine sieve (or if you’re lazy like us you can just roughly whizz with a stick blender).

(Original recipe from Roast Chicken and Other Stories by Simon Hopkinson, Ebury Press, 1994.)

Read Full Post »

This is simplicity itself but tastes just like the season.

Wine Suggestion: Pick a good, top-notch, dry Sauvignon Blanc to match this dish like the André Dezat Sancerre which is flinty, grassy-fresh and has great concentration and power despite being super balanced and effortless.

Gnocchi with asparagus, edamame & Parmesan – serves 4

  • 500g pack of gnocchi
  • good extra virgin olive oil
  • 500g asparagus, snap off the woody part of the stems, then cut into 5cm pieces
  • 150g frozen edamame beans
  • 1 tbsp chopped chives
  • 1 lemon, for squeezing over at the end
  • 60g Parmesan, grated

Bring a large pot of salty water to the boil, then add the gnocchi and cook according the pack instructions. It’s done when if floats to the top. Drain and refresh under cold running water.

Heat a large fraying pan over a medium-high heat, then drizzle with oil, and when hot, add the asparagus with a pinch of sea salt. Fry for a few minutes or until the pieces are starting to char but are still crisp. Remove from the pan and put into a warmed dish.

Add the frozen edamame beans to pan with a splash of water and a pinch of sea salt. Cook for 2 minutes, then scoop ot and add to the asparagus.

Drizzle some more oil into the pan and warm over a medium-high heat, then add the gnocchi. Fry until golden and crispy. Don’t be tempted to turn them too quickly or they will stick. Remove from the pan and into a large dish.

Combine the gnocchi with the asparagus, edamame, and chives. Squeeze over some lemon juice to taste and drizzle with olive oil, then season with sea salt and black pepper. Scatter over the Parmesan to serve.

(Original recipe from Family by Hetty McKinnon, Prestel, 2019)

Read Full Post »

We tend to be a bit suspicious of salads that claim to be a main course but we promise you won’t be hungry after this one.

Wine Suggestion: Naturally when eating asparagus we gravitate to Grüner Veltliner, but for this dish we felt drawn to Souther France and opened the Ch Vignelaure, La Source Blanc from Provence. Made mostly from Vermentino with a touch of Semillon and Sauvignon Blanc. Fresh and summery with citrus fruits and a gently herbal twist; full of energy and vitality.

Spring Salad – serves 4 as a main

  • 300g baby new potatoes, half any biggish ones
  • 1 spring of mint
  • 2 eggs
  • 200g asparagus, woody ends snapped off and saved
  • 50g frozen peas
  • 4 tbsp mayonnaise
  • 1 green apple, cored and finely chopped (we used a Granny Smith)
  • 3 scallions, finely sliced
  • 1 tsp capers, drained
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 Little Gem lettuce, leaves washed and dried, heart split in two
  • a few handfuls of soft herbs e.g. tarragon, parsley, mint, chives

FOR THE GARLIC CROUTONS:

  • 2 slices of sourdough or white baguette
  • a drizzle of olive oil
  • 3 cloves of garlic

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

Drizzle the bread with some oil and season, then roast in the oven for 12-15 minutes, turning halfway through. They should be crispy and golden.

Once baked, rub the bread with the raw garlic and cut into croutons.

Bring a pan of water to the boil. Add the potatoes, mint sprig and 1 tsp salt, then simmer for 15 minutes or until the potatoes are tender, no firmness should remain. Drain and discard the mint.

Meanwhile, bring another pan of water to the boil and add the eggs. Cook for 6 minutes and 30 seconds for firm whites and runny yolks, then drain under cold running water to cool and peel.

Bring another pan of salty water to the boil. Chop the asparagus spears into three and boil for 3-4 minutes or until just tender. Remove with a slotted spoon, then bring the water back to the boil and ad a pinch of sugar. Add the peas and cook for 2-3 minutes or until tender. Drain.

Toss the potatoes with 2 tbsp of the mayonnaise, apple, scallions and capers. Whisk the olive oil and white wine vinegar together, season, then dress the lettuce and soft herbs, the asparagus and peas. Spread the rest of the mayonnaise across a serving plat, top with the postates and dressed salad, halve the eggs and add more mayonnaise if you like. Garnish with the croutons and extra herbs.

(Original recipe from BBC Good Food)

Read Full Post »

This couldn’t be easier and it’s perfect for a Friday night. We used the curry paste from this recipe but you can use a good quality shop-bought version either. Serve with sticky rice and salad.

Wine Suggestion: we often turn to aromatic wines for Thai food and for this dish was no different as we chose the Korrell Slice of Paradise Riesling. A dry Riesling from the Nahe in Germany this is the youthful cuvée from the more regal Paradies vineyard Martin Korrell makes. Standing up to the earthy and rich peanuts and cutting through the rich coconut milk this is always a joy to drink, let alone pair with food. Light and refreshing, and yet powerful enough to work with meat and complex flavours – we love the versatility this lends.

Panang Beef Balls – serves 4

  • 500g beef mince
  • 60g plain flour
  • 3 tbsp vegetable oi
  • 2 tbsp red curry paste
  • 400ml coconut milk
  • 1 ½ tbsp fish sauce
  • 2 tbsp crunchy peanut butter
  • 1 tbsp sugar
  • 2 tbsp chopped basil or mint, to garnish

Roll the beef mince into small round balls, about 2.5 cm.

Roll the balls in flour and dust of the excess.

Heat the oil in a wok and fry the meatballs until brown, keep tilting the pan so they brown evenly. Remove and set aside on kitchen paper.

Add the curry paste to the wok and stir-fry for a few minutes over a low heat.

Stir in the coconut milk, the fish sauce, peanut butter and sugar. Taste the sauce and add extra fish sauce or sugar if needed.

Put the beef balls back into the sauce and simmer for 5 minutes or until cooked through. Garnish with chopped basil.

(Original recipe from Thai Cooking Class by Sami Anuntra Miller & Patricia Lake.)

Read Full Post »

This is one of those recipes that we spotted in the paper and realised we had all the ingredients. It’s yummy – perfect for mid-week lunches.

Spiced carrot soup – serves 4

  • 1 medium onion, roughly chopped
  • 2 tbsp olive oil
  • 1 clove of garlic, thinly sliced
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • a large pinch of chilli flakes
  • 750g carrots, peeled and roughly chopped
  • 1 litre hot vegetable stock
  • 100g red lentils
  • 2 bay leaves
  • fresh mint and parsley, to serve

Warm the olive oil in a deep saucepan over a medium heat, then add the onion. Cook for a couple of minutes, then add the garlic and continue cooking for 5-7 minutes, stirring occasionally, until soft but not coloured.

Add the cumin, ground coriander and chilli flakes, then add the carrots and cook for another 5 minutes.

Add the hot stock to the saucepan, then add the lentils, a little salt and the bay leaves.

Bring to the boil, then lower the heat and simmer, partially covered with a lid, for 25-30 minutes or until the carrots and lentils are soft.

Whizz the soup in a blender or with a stick blender until you have a thick purée.

Season to taste and garnish with the fresh herbs.

(Original recipe by Nigel Slater in The Guardian, 25 Apr 2021)

Read Full Post »

You should try this the next time you have some leftover roast chicken. In fact, it’s even worth cooking some chicken specially. Great for lunch with some fresh bread and butter.

Chopped Chicken Salad – serves 4 (generously)

  • 2 cooked chicken breasts, diced (or just use some leftover roast chicken which is what we did)
  • 3 celery sticks, diced
  • 4 scallions, sliced into rounds
  • ½ cucumber, deseeded and diced
  • 100g radishes, thinly sliced
  • 200g cherry tomatoes, halved
  • 2 tarragon sprigs, leaves finely chopped
  • 2 thyme springs, leaves only
  • 1 heart of romaine lettuce or Little Gem lettuce, finely chopped
  • 50g watercress, stems finely chopped and leaves left whole
  • 50g rocket, roughly chopped
  • 50g Parmesan, finely grated

FOR THE DRESSING:

  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp runny honey
  • 1 garlic clove, crushed

You need to start with a very large bowl, big enough to toss all of the salad ingredients together in.

Make the salad dressing in the bowl by whisking all of the ingredients together with some salt and black pepper.

Add the chicken to the dressing in the bowl and toss to coat. Fold in the chopped celery, scallions, cucumber, radishes and cherry tomatoes, then the herbs. Stir it all together and season with salt and black pepper.

When you are ready to serve, add the lettuce, watercress, rocket and Parmesan to the bowl. Toss everything together and serve as it is or tip out onto a large serving dish.

(Original recipe from The Hairy Bikers’ One Pot Wonders by Si King & Dave Myers, Seven Dials, 2019.)

Read Full Post »

For our wedding anniversary this year we barbecued a whole rib of beef on the bone: consider it a super-rib eye steak. With the bone attached this is much harder to do completely on the barbecue (but not impossible). There is also an easier way if you finish the steak in the oven, which helps to to control the doneness while still getting the lovely barbecue char and flavours.

Wine Suggestion: Given the occasion we opened a bottle of Domaine de Chevalier Rouge 2009 from Pessac Leognan. A great vintage with fleshy fruit that at 12 years of age was singing very expressively. Super elegant and refined fruits, perfumed with that slight pencil edge that characterises the appellation and silky tannins that were both powerful and gentle in equal measure. Definitely powerful enough to stand next to the robust steak and then elevate the sum to another level. Well worth cellaring.

Rib of beef with wild mushroom butter – serves 2

  • 1 tbsp olive oil
  • 50g mixed wild mushrooms, roughly chopped
  • 1 shallot, finely diced
  • 1 clove of garlic, crushed
  • 1 tbsp Madeira
  • 1 tbsp cream
  • 1 tsp chopped flat-leaf parsley
  • ½ tsp chopped thyme
  • 1 tsp white truffle oil (optional)
  • 100g butter, diced and softened
  • 1 rib of beef on the bone

First, make the butter. Heat the olive oil in a frying pan and add the mushrooms with the shallots and garlic. Cook gently for 5 minutes or until cooked through but not coloured.

Add the Madeira, cream and herbs to the pan and cook for 3 minutes or until the liquid has evaporated. Season to taste and stir in the truffle oil if using. Leave to cool completely.

Put the butter and cooled mushroom mixture into a food processor and purée until smooth. Scrape out onto a piece of non-stick baking paper, then roll into a cylinder, twisting the ends to secure. Chill for at least 2 hours, until hardened.

Pre-heat the oven to 200C/400F.

Take your steak out of the fridge for at least 30 minutes to come up to room temperature. Season at this stage too.

Cook over the direct heat on your barbecue for 8-10 minutes, turning to make sure all sides are well browned with a little charring.

Place the barbecued steak onto a preheated ovenproof pan, and put it in the oven for 15-20 minutes and until done to your liking.

We used a meat thermometer to judge doneness and removed the steak at 55C. While we like our steaks on the rare side we find that medium-rare to medium works best when cooking a rib on the bone. This ensures all the juicy fats are rendered properly. If you’d like it a little rarer cook to 52C. Remember that the steak keeps on cooking while resting too.

When your steak is cooked to your liking, remove it from the oven and sit it on a rack set over a tray. Cut the butter into slices and arrange on top of the steak. Set aside to rest for 15-20 minutes before carving the steak from the bone and slicing. Serve with the buttery mushrooms spooned over.

(Original recipe from Neven Maguire’s Complete Family Cookbook, Gill Books, 2016.)

Read Full Post »

This isn’t a whole lot different from the chicken soup you get in a tin, though definitely not as salty. It also makes heaps and you can freeze it. 

Creamy chicken soup – serves 8

  • 1kg chicken thighs with skin removed but bones in
  • 300ml dry white wine
  • 2 large onions, cut into large wedges
  • 4 celery sticks, quartered into short lengths
  • 2 sprigs of thyme, plus some extra to sprinkle over at the end if you like
  • 2 bay leaves
  • ½ tsp ground white pepper (or black if you prefer)
  • 40g plain flour
  • 300ml double cream

Put the chicken thighs into a very large, heavy-based pan and fry until coloured on all sides. If you keep the heat low they should cook in their own fat but we find it easier to add a little bit of oil to get them started.

Add the wine, then turn up the heat and boil rapidly to evaporate the alcohol. When it has bubbled for a few minutes, add the veg, herbs, 1 tsp salt and the white pepper. Pour in 2 litres of boiling water, then cover and simmer for 45 minutes or until the chicken and veg are tender. Remove the bay leaves and thyme sprigs and discard them, then leave to cool for about 30 minutes. 

Take the chicken out of the soup with a slotted spoon, then strip the meat from the bones. Reserve 140g of the chicken but add the rest back into the soup pot. Blitz the soup with a stick blender or in a food processor until very smooth, then return to the pan. 

Blend the flour and cream together with a couple of ladles of the soup, then stir this mixture into the rest of the soup and heat, stirring all the time, until thickened and hot. You shouldn’t get any lumps if you keep stirring but if you do just give it another blitz. Chop the reserved chicken and stir into the soup. Check the seasoning, you might need more salt, then serve with some thyme leaves over the top if you like. 

(Original recipe from BBC Good Food)

Read Full Post »

This dish was inspired by the prettiest striped baby aubergines in our local grocers. The recipe is from a new book of ours, Australian Food by Bill Granger. We all loved this dish, jam-packed with Asian flavours and truly delicious. You need to marinade the salmon the day before. Serve with rice.

Wine Suggestion: A friend had given us a bottle of Albert Pic Chablis which we found a surprising match for this dish as we’d thought the aromatics, chilli and spices might fight the wine, but no! A relatively rich and full-flavoured Chablis, the dryness inherent in the wine just accentuating and complimenting the umami savouriness through the dish. We like surprises.

Chilli miso salmon with hot & sour aubergine – serves 4

  • 4 tbsp sugar
  • 4 tbsp mirin
  • 2 tbsp sake
  • 6 tbsp white miso paste
  • 2 tbsp gochujang paste
  • 4 x 250g pieces skinless salmon fillet
  • 100g frozen edamame beans
  • a small handful of pea shoots (if you can find them, don’t worry if not)
  • a handful of coriander leaves
  • lime wedges, to serve

FOR THE HOT & SOUR AUBERGINE:

  • 125ml light flavoured oil, for frying
  • 4 baby aubergines, thickly sliced
  • 100ml tamari soy sauce (if you don’t have this use dark soy instead)
  • 100ml mirin
  • 50ml rice vinegar
  • 1 tbsp runny honey
  • 1 small chilli, finely sliced
  • 4cm piece fresh ginger, peeled and sliced into matchsticks
  • 2 scallions, finely sliced

You need to marinade the salmon fillets the day before. Make the marinade by mixing the sugar, mirin and sake together in a small pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, stirring until the sugar has dissolved. Take off the heat and whisk in the miso, then stir in the gochujang paste and leave to cool.

Put the salmon into a dish, cover with the marinade, then cover and leave overnight in the fridge.

To make the hot & sour aubergine, heat the oil in a large frying pan over a medium heat. Shallow-fry the aubergine in batches, turning after 1 minute, until golden and tender. Drain on kitchen paper.

To make the dressing for the aubergine, whisk together the tamari, mirin, rice vinegar and honey in a large bowl. Whisk in the chilli, ginger and scallions. Add the cooked aubergine and toss gently to coat. Set aside.

Cook the edamame beans according to the instructions on the pack, then drain.

Lift the salmon pieces out of the marinade. Heat a large frying pan over a medium-high heat and cook the salmon for 6-8 minutes, turning once.

Serve the aubergine and salmon with the edamame, pea shoots and coriander sprinkled over and with lime wedges on the side.

(Original recipe from Australian Food by Bill Granger, Murdoch Books, 2020.)

Read Full Post »

Older Posts »