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Posts Tagged ‘Food’

Crab and Sweetcorn Soup

Posted in Asian, Food, Gruner Veltliner, Shellfish, Soup, tagged , , , , , , on 8 December 2012| Leave a Comment »

Crab & Sweetcorn Soup

This soup is absolutely delicious and super simple to throw together. We made a main meal out of it by serving it with some shop-bought spring rolls. Try and use freshly ground white peppercorns if you can as they give a subtle spiciness that works really well with the aromatic ginger.

Crab & Sweetcorn soup – to serve 4

  • 125g white crabmeat
  • 2 egg whites
  • 1 tbsp cornflour, mixed with 2 tbsp water
  • 1.2 litres chicken stock
  • 2.5cm knob of fresh root ginger, peeled and grated
  • 225g tinned sweetcorn, pulsed to a rough purée in a food processor
  • sea salt and freshly ground white pepper
  • 2 scallions, finely sliced

Lightly beat the egg whites until frothy. Add the egg whites to the crabmeat along with the blended cornflour and stir well.

Put the stock and ginger into a large saucepan and bring to a simmer. Add the sweetcorn and bring back to the boil. Reduce the heat slightly and simmer for a few minutes. Add the crabmeat mixture and some seasoning. Let it simmer gently and keep stirring for a few minutes until the soup has thickened. Taste and add more seasoning if necessary. Serve in warm bowls with the scallions scattered over the top.

Wine Suggestion: We didn’t actually try this but, having discussed it at length, we reckon an Austrian Grüner Veltliner might work here. Grüner has a savoury peppery character which should complement the peppery flavour of the soup. You don’t want it to be too heavy though so go for one that is no higher than 12.5% alcohol.

(Original recipe from Gordon Ramsay’s World Kitchen: Recipes From the F Word, Quadrille.)

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Crushed Olive Salad

Posted in Food, Italian, Vegan, Vegetarian, tagged , , , , , , , on 3 December 2012| 2 Comments »

Green Olive Salad

We can’t encourage you enough to try this salad. The list of ingredients is not instantly inspiring but the result is fabulous!

You will have far too much dressing left over but it will keep in the fridge for up to 6 months and can be used on any salad (it will separate but just give it a good shake each time before serving).

Crushed olive salad – Insalata di olive verdi schiacciate – to serve 4-6

  • 450g good quality green olives in brine
  • 6 celery stalks, with leaves, all finely chopped
  • the leaves from 10-12 stalks of mint, finely chopped
  • 40ml dressing (see below)
  • sea salt and freshly ground black pepper

FOR THE DRESSING (makes approx. 375ml): 

  • ½ tsp sea salt
  • 3 tbsp red wine vinegar
  • 2 tbsp white wine vinegar
  • 300ml extra virgin olive oil

First make the dressing:

Put the salt into a bowl, then add the vinegars and leave aside for a minute or two to allow the salt to dissolve. Whisk in the olive oil and 2 tbsp of water until it emulsifies. Pour into a clean bottle and keep in the fridge (it should last for about 6 months); it will separate but just give the bottle a good shake before serving.

Drain the olives and pat dry with kitchen paper. Cut the flesh away from the stone (try slicing 3-4 times from end to end then carefully cutting away each segment). Put the olive pieces into a bowl and add the celery, celery leaves, and mint. Toss with 40ml of the dressing, season and serve.

(Original recipe from Georgio Locatelli’s Made In Sicily, Fourth Estate, 2011.)

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Chicken with Mushrooms

Posted in Chicken, Food, Healthy, tagged , , , , , on 27 November 2012| 2 Comments »

This is a quick and easy week-night chicken dish; French inspired and uncomplicated but good flavours.

Chicken with mushrooms – to serve 4

  • tbsp olive oil
  • 500g boneless, skinless chicken thighs
  • flour
  • 50g cubetti di pancetta
  • 300g small button mushrooms
  • 2 large shallots, chopped
  • 250ml chicken stock
  • 1 tbsp white wine vinegar
  • 50g frozen peas
  • small bunch parsley, finely chopped

Heat 1 tbsp of the oil in a large frying pan. Season and dust the chicken with flour, then brown on all sides. Take the chicken out of the pan and fry the mushrooms and pancetta until softened, then remove.

Add the other tbsp of olive oil and cook the shallot for about 5 minutes. Add the stock and vinegar and bubble for a couple of minutes. Put the chicken, mushrooms and pancetta back into the pan and cook for 15 minutes. Add the peas and parsley and cook for another couple of minutes, then serve with potatoes if you like.

Wine Suggestion: This is an uncomplicated and tasty dish and therefore we suggest a glass of something equally tasty and uncomplicated to go with it. Try an easy French white, like an unoaked Chardonnay from the Mâcon, or an easy French red, like a Cabernet Franc from Chinon.

(Original recipe from BBC Good Food)

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Kale and Mushroom Lasagne

Posted in Food, Pasta, Pinot Noir, Vegetarian, tagged , , , , , , on 24 November 2012| 2 Comments »

This is a really good veggie lasagne filled with curly kale and garlicky mushrooms – delicious! It is also much easier to put together than the usual meaty version and tastes much more luxurious.

Kale and mushroom lasagne – to serve 6

  • 300g curly kale, stalks removed
  • 30g butter
  • 500g mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • a few sprigs of thyme, leaves only, chopped
  • 175g lasagne sheets (fresh if possible)
  • 20g Parmesan, grated
  • olive oil

For the béchamel sauce 

  • 750ml full-fat milk
  • 1 bay leaf
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • a few black peppercorns
  • 50g unsalted butter
  • 50g plain flour
  • 2 tsp Dijon mustard

Heat the oven to 180°C/Gas Mark 4. Heat the milk with the bay leaf, onion, celery and peppercorns until almost simmering. Take off the heat and leave aside to infuse.

Roughly shred the kale. Put into a large saucepan and just cover with cold water. Add salt. Bring to the boil, reduce the heat and simmer for a few minutes, or until just tender. Drain well and set aside.

Heat half the butter in a large frying pan over a medium heat. Add half the mushrooms and season. Increase the heat and fry, stirring, until the liquid released has evaporated and the mushrooms are starting to brown and caramelise. Stir in half the garlic and half the thyme, cook for another minute, then remove to a bowl. Repeat with the rest of the mushrooms, garlic and thyme and set aside.

Gently reheat the milk, then strain. Heat the butter for the béchamel in a large saucepan. Stir in the flour and cook gently for a couple of minutes. Take off the heat. Add about a quarter of the hot milk and beat vigorously until smooth. Add the rest of the milk in about 3 batches, until you have a smooth sauce. Put the pan back on the heat and cook for  a few minutes, stirring and allowing the sauce to bubble gently, until thickened. Stir in the mustard, then season well.

Stir roughly half of the béchamel sauce into the kale.

Spread half the remaining sauce over the bottom of an ovenproof dish (approx. 28 x 22cm). Layer a third of the lasagne sheets in the dish, then spoon the kale over the top. Add another layer of lasagne, then add the mushrooms,. Finish with a final layer of pasta and the rest of the sauce.

Scatter the cheese over the top and add a trickle of oil. Bake for about 30 minutes until golden. Serve right away.

Wine Suggestion: We went for a red Burgundy from a lesser appellation (Santenay) in Burgundy with five years of age. It had a delightful earthiness and red forest fruit character which really complemented the flavours of the mushroom and kale.

(Original recipe from Hugh Fearnley-Whittingstall’s River Cottage Veg Everyday!, Bloomsbury Publishing, 2011.)

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Chicken Sauté with Muscat de Beaumes-de-Venise

Posted in Chicken, Food, tagged , , , , on 15 November 2012| Leave a Comment »

Not a million miles from a Coq au Vin but with a much more delicate and slightly sweet sauce. The Muscat Beaumes-de-Venise is a vin doux naturel from the southern Rhône and is a sweet wine with a characteristic grapey flavour.

Chicken sauté with Muscat de Minervois and crème fraîche – to serve 4

  • 1.5kg chicken – jointed into 8 pieces
  • 2 tbsp olive oil
  • 50g butter
  • 2 shallots, chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp Armagnac
  • ½ bottle Muscat de Beaumes-de-Venise (or any sweet Muscat)
  • 300ml chicken stock
  • 1 sprig of thyme
  • 2 bay leaves
  • 150g small button mushrooms
  • 100ml crème fraîche
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp Beurre manié (blend equal quantities of butter and flour together into a smooth paste. Keep any extra covered in the fridge)
  • Steamed rice and green salad to serve

Season the chicken pieces with salt and pepper. Heat half the oil and butter in a large deep frying pan and brown the chicken pieces on all sides. Lower the heat, add the chopped shallots and garlic and cook for another 2 minutes.

Add the Armagnac to the pan, light with a match and shake the pan until the flames go out. Add the Muscat, stock, thyme and bay leaves, bring to a simmer, cover and leave to cook for 30 minutes.

Meanwhile, fry the mushrooms in a little butter and oil and season. Lift the chicken pieces onto a warmed serving dish and scatter over the mushrooms.

Mix the crème fraîche and egg yolks in a small bowl. Take the pan off the heat and skim any excess fat from the surface of the juices. Add the lemon juice. Add the cream and egg mixture along with the beurre manié, put the pan back onto a low heat and stir over a very gentle heat until the sauce has thickened slightly – do not let it boil! Check the seasoning, then strain the sauce over the chicken and serve with steamed rice and green salad.

Wine Suggestion: A light and southern Rhône red from the Cotes du Ventoux should complement the rich, creamy flavours of this dish and add a pleasant savoury contrast to the sweet sauce. Or, if you’d prefer a white see if you can find a very good Roussillon, like Domaine Gauby or Domaine Madeloc which would make the whole dinner  a real treat!

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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Roasted Pumpkin and Thyme Soup with Gruyère Cheese

Posted in Food, Soup, Vegetarian, tagged , , , , , on 12 November 2012| 3 Comments »

Try and find a tasty pumpkin (i.e. not one of the huge varieties grown to make lanterns) or failing that a butternut squash will do. This makes an absolutely delicious starter or  lunch served with some crusty bread.

Roasted pumpkin and thyme soup – to serve 4

  • 1.5kg unpeeled pumpkin, or butternut squash
  • sunflower oil
  • 40g butter
  • 1 medium onion, chopped
  • leaves from 4 small sprigs of thyme, plus a few extra to garnish
  • 1.2 litres vegetable stock
  • 150ml single cream
  • 75g Gruyère cheese, coarsely grated

Preheat the oven to 200ºC/Gas Mark 6.

Cut the pumpkin into chunky wedges and scoop out the fibres and seeds. Rub with oil, season well with salt and pepper and put into a small roasting tin, skin-side down. Roast for 30 minutes or until tender.

When the pumpkin has cooled down a bit, slice away and discard the skin and cut the flesh into small chunks.

Melt the butter in a large saucepan, add the onion and half the thyme leaves and cook gently for about 10 minutes or until very soft but not browned. Add the roasted pumpkin, any pumpkin juice from the plate, the stock and ½tsp of salt. Cover and simmer gently for 20 minutes.

Leave the soup to cool slightly, then blend with the rest of the thyme leaves until smooth. Return to a clean pan and bring back to a gentle simmer. Stir in the cream and adjust the seasoning if necessary. Serve in warm bowls with a pile of grated cheese and a few thyme leaves in the centre.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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Roast Figs with Marsala and Muscovado

Posted in Dessert, Food, Vegetarian, tagged , , , , , , on 11 November 2012| 3 Comments »

Delicious served with a drizzle of cold cream.

Roast figs with marsala and muscovado – to serve 4

  • 8 figs
  • sweet marsala (or you can use dry marsala but add an extra tbsp of sugar)
  • light muscovado sugar
  • cream, to serve

Preheat the oven to 200ºC/Gas 6.

Cut the stalks off the figs, then slice a deep cross into the top, going about half way down. Push the fruit around the middle so it opens up like a flower.

Place the figs in a baking dish (or individual pots) and sprinkle over the wine and a couple of tablespoons of sugar.

Bake for 20-25 minutes or until very tender and the edges have started to caramelise. You can finish browning them under the grill if necessary.

Serve with the sticky pan juices and a drizzle of cream.

(Original recipe from Nigel Slater’s Tender: Volume II, Fourth Estate, 2010.)

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Potato Soup with Parsley Pesto

Posted in Food, Soup, Vegetarian, tagged , , , , , , , on 31 October 2012| Leave a Comment »

This is a good soup for the dark nights. The parsley pesto will keep in the fridge for up to a month (put in a sterilised jar and cover with some olive oil) and makes a great pasta sauce.

Potato Soup with Parsley Pesto – to serve 6

  • 50g butter
  • 900g potatoes, peeled and chopped
  • 1 large onion, diced
  • 850ml chicken or vegetable stock
  • 225ml milk (or half milk and half cream if you have it)

For the parsley pesto: 

  • small bunch of parsley, leaves chopped
  • 25g freshly grated Parmesan
  • 25g pine nuts
  • 2 garlic cloves, crushed
  • 100ml extra virgin olive oil

Melt the butter in a heavy saucepan. Add the potatoes and onion, toss until well coated and season. Cover and sweat on a gentle heat for 10 minutes. Pour in the stock and cook until the vegetables are soft, about 15-20 minutes.

Put all of the pesto ingredients in a food processor and whizz until evenly chopped and smooth. Add the oil and a pinch of salt.

Liquidise the soup until smooth, then add the milk. Adjust the seasoning and serve with some parsley pesto drizzled over the top.

(Original recipe by Rachel Allen in BBC Good Food Magazine, October, 2006.)

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Creamy Roast Chicken Risotto

Posted in Chicken, Food, tagged , , , , , , , on 29 October 2012| 2 Comments »

This is a fabulous recipe for left-over roast chicken and it’s even worth roasting a bird especially (though we cheated with a shop-bought rotisserie one). You can make a decent chicken stock by pouring water over the carcass and simmering it with a carrot, bay leaf and onion for half an hour.

Creamy Roast Chicken Risotto – to serve 2

  • 1 medium onion, peeled and finely chopped
  • 50g butter
  • small bunch of thyme leaves
  • 250g arborio rice
  • 1 litre hot chicken stock
  • 350g leftover roast chicken, torn into bite-size chunks
  • 100g crème fraîche
  • a handful of chopped parsley
  • Parmesan, grated

Melt the butter in a heavy, shallow pan and cook the onion gently until soft but not coloured. Stir in the thyme leaves and the rice and stir until the rice is glistening. Add a little of the hot stock and bring slowly to the boil. Turn the heat down and gradually add the stock, a ladleful at a time, stirring. Stir in the roast chicken as you add the last ladleful of stock.

After about 20 minutes the rice should be tender but with a little bite to it. Stir in the crème fraîche and parsley, then some seasoning. Leave to rest for 5 minutes before serving with a little Parmesan grated over.

Wine Suggestion: A glass of Vintage Champagne if you’re feeling extravagant or  a good Maconnais white, like Pouilly-Fuisse or possibly even something from Roussillon like a Limoux… the choices are endless but don’t go too dry you need a bit of fruitiness here to help with the richness of the dish and a bit of body too otherwise the wine will be overwhelmed.

(Original recipe from Nigel Slater’s Real Food, Fourth Estate, 1998.)

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Roasted Sweet Potatoes & Fresh Figs

Posted in Food, Vegetarian, tagged , , , , , , , on 27 October 2012| 3 Comments »

Our first recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi and also the very first recipe in this fabulous new book. We have a short window of opportunity at the moment when fresh figs are going cheap so we’re eating them with almost everything. This makes a great sharing plate.

Roasted sweet potatoes & fresh figs – to serve 4 

  • 4 small sweet potatoes
  • 5 tbsp olive oil
  • 40ml balsamic vinegar (it doesn’t have to be top quality)
  • 20g caster sugar
  • 12 scallions, halved lengthways and cut into 4cm lengths
  • 1 red chilli, thinly sliced
  • 6 ripe fresh figs, quartered
  • 150g soft goat’s cheese

Preheat the oven to 240ºC/220ºC Fan/Gas Mark 9.

Wash the sweet potatoes, halve them lengthways and cut each half into 3 long wedges. Mix with 3 tbsp of the olive oil, 2 tsp of sea salt and some black pepper. Place the wedges on a baking sheet, skin-side down, and bake for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool.

Make a balsamic reduction by putting the balsamic vinegar and sugar into a small saucepan, bring to the boil, then reduce the heat and simmer for 2-4 minutes or until it thickens. Take the pan off the heat when the vinegar is still “runnier than honey” as it will continue to thicken as it cools. Stir in a drop of water before serving if it becomes too thick to drizzle.

Arrange the sweet potatoes on a large plate. Heat the rest of the oil in a medium saucepan and add the scallions and chilli. Fry on a medium heat for 4-5 minutes, stirring, and then spoon the oil, onions and chilli over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the goat’s cheese crumbled over.

(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Publishing, 2012.)

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Tom Yam Gai

Posted in Asian, Chicken, Food, Soup, tagged , , , , on 24 October 2012| 1 Comment »

We highly recommended this hot, sour and fragrant soup for head colds and other ailments. It probably won’t cure you but it will make you feel better for a short while.

Tom yam gai – to serve 2

  • 1 skinless chicken breast
  • 1 litre fresh chicken stock
  • 4 scallions, finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • 1 stalk of lemongrass, chopped into short lengths and slightly crushed
  • 3 small red chillies, seeded and thinly sliced
  • 4 lime leaves
  • 1 tbsp nam pla (Thai fish sauce)
  • 1 tsp sugar
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped coriander leaves

Bring the chicken breast to the boil in the stock, then turn the heat down to simmer. Cook for about 10 minutes or until the chicken is cooked, then remove, shred and set aside.

Add the scallions, garlic, lemongrass, chillies and lime leaves to the broth and simmer gently for 10 minutes. Add the fish sauce, sugar and shredded chicken and keep cooking for another 3-4 minutes. Stir in the lime juice and adjust the seasoning. Make sure the soup is piping hot and stir in the coriander just before serving.

(Original recipe from Nigel Slater’s Real Food, Fourth Estate, 1998.)

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Home-made Fish Fingers with Mushy Peas

Posted in Fish, Food, tagged , , , , , on 19 October 2012| Leave a Comment »

These are super-simple and a hundred times better than the frozen variety. You can use any firm, skinless, white fish – we used hake.

Home-made fish fingers with mushy peas – to serve 4

  • 600g firm, skinless white fish
  • 50g plain flour, seasoned
  • 1 large egg, lightly whisked
  • 200g fine fresh breadcrumbs
  • 2 tbsp vegetable oil
  • 400g frozen peas
  • knob of butter
  • zest 1 lemon, then cut into wedges
  • mint

Cut the fish into 12 fingers, about 3cm thick. Put the seasoned flour, egg, and breadcrumbs into three separate bowls. Dust the fish pieces in the flour first, then coat with the egg and finally a good coating of breadcrumbs. Put on a plate and chill for 15 minutes before cooking.

Heat the oil in a large frying pan. Fry the fish fingers for about 8 minutes or until golden and cooked through. Meanwhile, cook the peas in a small pan of boiling water until really tender, about 4 minutes. Drain then tip into a bowl with the butter, zest and mint and roughly mash. Season and keep warm.

Serve the fish fingers with a dollop of peas and some lemon wedges.

Wine Suggestion: Try a light Sauvignon Blanc, such as from the Touraine in France’s Loire Valley, which should be fresh and fruity with a slight grassiness.

(Original recipe from BBC Good Food)

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Mushroom Ragout with Poached Duck Egg

Posted in Food, Vegetarian, tagged , , , , , on 15 October 2012| 3 Comments »

We could get depressed in Ireland with the rain, cold wind and dark evenings but we don’t cause we’ve got mushrooms! Woohoo!

Feel free to substitute a hen’s egg or omit the egg altogether if you prefer.

Mushroom ragout with poached duck egg – to serve 4

  • 15g dried porcini mushrooms
  • 600g mixed fresh mushrooms
  • 350g sourdough bread, crusts removed
  • 100ml olive oil
  • 2 garlic cloves, crushed
  • 1 medium onion, sliced
  • 1 medium carrot, peeled and sliced
  • 3 celery sticks, sliced
  • 120ml white wine
  • 3 thyme sprigs
  • 4 duck’s eggs
  • vinegar for poaching
  • 100g soured cream
  • 4 tbsp mixed chopped tarragon and parsley
  • truffle oil (or olive oil)

First soak the dried porcini in 200ml of water for 30 minutes. Remove any dirt from the mushrooms with either a brush or a damp piece of kitchen paper (don’t wash them).  Cut up some of the larger mushrooms so you have a mixture of large chunks and whole mushrooms. Preheat the oven to 200C/Gas Mark 6.

Cut the bread into 2.4cm cubes. Toss with 2 tbsp of the olive oil, the garlic and some salt. Spread on a baking tray and toast in the oven for 15 minutes, or until brown.

Pour 1 tbsp of olive oil into a heavy pan and heat well. Add some of the fresh mushrooms and leave for a couple of minutes, without stirring. Make sure the mushrooms are not touching each other. Turn them over when they have lightly browned and cook for another minute. Remove from the pan and continue adding more batches, adding more oil when needed. When all of the mushrooms have been browned, add a further tbsp of oil and throw in the onion, carrot and celery. Sauté on a medium heat for 5 minutes, without browning. Add the wine and let it bubble away for a minute.

Lift the porcini out of the liquid and squeeze to get rid of the excess liquid. Add the soaking liquor to the pan, leaving behind any grit. Add 400ml of water, the thyme and some salt, then simmer gently for about 20 minutes, or until the liquid has reduced to about 200ml. Strain this stock and discard the vegetables; return the stock to the pan and set aside.

To poach the eggs you need to fill a shallow saucepan with enough water for a whole egg to cook in. Add a splash of vinegar and bring to a fast boil. Carefully break an egg into a small cup and gently pour into the boiling water. Immediately take the pan off the heat and set it aside. After 6 minutes the egg should be poached perfectly. Lift it out of the pan and into a bowl of warm water. When all the eggs are done, dry them on kitchen paper.

While you poach the final egg, heat up the stock and add all the mushrooms, the soured cream, most of the chopped herbs (reserving some for garnish) and seasoning to taste. As soon as the mushrooms are hot, place some croutons on each dish and top with mushrooms. Add an egg, the remaining herbs and a drizzle of truffle oil and some black pepper.

Wine Suggestion: If you want a wine with this go for a chilled young Beaujolais Villages which will have a nice fruitiness and a complementary earthiness to match the mushrooms.

(Original recipe from Yotam Ottolenghi’s Plenty, Ebury Press, 2010).

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Creamy baked aubergines

Posted in Food, Side dish, Vegetarian, tagged , , , , , on 10 October 2012| Leave a Comment »

This is a really rich and delicious side dish though you could also serve it as a veggie main with some rice. We went for lamb steaks.

Creamy baked aubergines – to serve 2 as a main or 4 as a side

  • 1 very large or 2 small aubergines
  • 1 medium onion
  • olive oil
  • 2 cloves garlic
  • a few sprigs of thyme
  • 400ml whipping or double cream
  • Parmesan

Cut the aubergines into long thin slices. Put the slices in a colander and sprinkle with salt. Leave for half an hour or more, until they have gone a bit floppy, then rinse and dry.

Peel and thinly slice the onion, then cook is some olive oil until softened, but not coloured. Peel and slice the garlic and add to the onion as it cooks. Put the onions and garlic in a shallow baking dish. Add a bit more oil to the pan and add the aubergine. Cook until golden, but not brown, on both sides. Drain well on kitchen paper so the dish doesn’t end up too oily.

Lay the aubergine slices in the baking dish on top of the onion, seasoning with salt, pepper and thyme leaves as you go. Pour the cream over the top, scatter over a couple of spoonfuls of grated Parmesan and bake at 180C/Gas 4 for 35-45 minutes, until bubbling and turning brown.

(Original recipe from Nigel Slater’s Tender Volume 1, Fourth Estate 2009.)

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Rack of Lamb with Coriander & Honey

Posted in Food, Lamb, tagged , , , , on 9 October 2012| Leave a Comment »

This marinade is absolutely delicious – ginger, chillies, loads of herbs, soy sauce, honey etc. We loved it! You need to start a day in advance.

Marinated rack of lamb with coriander and honey – to serve 4

  • 1kg rack of lamb, French trimmed
  • 20g flat leaf parsley
  • 30g mint
  • 30g coriander
  • 4 garlic cloves, peeled
  • 15g ginger, peeled and sliced
  • 3 chillies, seeded
  • ½ tsp salt
  • 50ml lemon juice
  • 60ml soy sauce
  • 120ml sunflower oil
  • 3 tbsp honey
  • 2 tbsp red wine vinegar
  • 4 tbsp water

Trim most of the fat from the lamb, leaving an even layer to keep it moist and tasty. Separate the rack into portions of 2/3 cutlets and put in a non-metal container.

Blitz everything else together in a food processor, then pour over the lamb. Refrigerate overnight.

Heat the oven to 200ºC/Gas Mark 6. Heat up a heavy cast iron griddle or a barbecue. Lift the meat out of the marinade, shaking off the excess. Sear well on all sides, then transfer to a baking tray and cook in the oven for about 15 minutes, depending how big your racks are and how you like your meat cooked.

Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Serve the cutlets with the sauce on the side.

Wine Suggestion: Try a very young, lighter style Cotes du Rhone, or a Cotes du Ventoux. The less aggressive tannins and soft plum and possibly blueberry (depending on how young) fruit flavours with the herbal twist of southern France should work perfectly with the lamb and herbs.

(Original recipe from Ottolenghi: The Cookbook, Ebury Press, 2008.)

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Sweetcorn & Haddock Chowder

Posted in Fish, Food, Soup, tagged , , , , , on 5 October 2012| Leave a Comment »

Sweetcorn season is coming to an end but there is still time to make this tasty main course soup.

Sweetcorn & Haddock Chowder – to serve 4

  • 25g butter
  • 1 onion, chopped
  • 8 slices of smoked streaky bacon, chopped
  • 3 medium potatoes, diced
  • 1 litre vegetable stock
  • 2 corn cobs, kernels sliced off
  • 500g skinless smoked haddock, cut into small chunks
  • 5 tbsp double cream
  • handful of parsley, chopped

Melt the butter in a large pot. Fry the onion and bacon for about 5 minutes or until soft. Add the potatoes and cook for another couple of minutes, then pour in the stock and simmer until the potatoes are just tender (about 8 minutes).

Add the corn kernels and smoked haddock. Cook for another few minutes before adding the cream and some black pepper. Add salt if necessary but remember the fish is pretty salty, then stir through the parsley. Serve with crusty bread.

Wine Suggestion: We’ve been having a bit of a debate about this as many white wines could be intimidated or even clash with the smoked fish. We suggest going for a white wine that’s a bit more fruity than what you might pair with an unsmoked fish. Think a Riserva level Pinot Grigio rather than a Muscadet and you should have a treat.

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La Mouclade

Posted in Food, Shellfish, tagged , , , , , , on 24 September 2012| 3 Comments »

A traditional French dish of steamed mussels with a light creamy, curry sauce. Serve with lots of crusty bread.

La mouclade – to serve 4

  • A good pinch of saffron threads
  • 1.75kg mussels, cleaned
  • 120ml dry white wine
  • 25g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp medium curry powder (buy a good quality one)
  • 2 tbsp cognac
  • 2 tsp plain flour
  • 200ml crème fraîche
  • 3 tbsp chopped parsley

Moisten the saffron with a tablespoon of warm water in a small bowl.

Put the mussels and wine in a large pot, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until the mussels have opened. Drain the mussels in a colander set over a bowl to catch the cooking liquor. Put the mussels in a large serving bowl and keep warm.

Melt the butter in a pan, add the onion, garlic and curry powder and cook gently, without browning, for a few minutes. Add the cognac and cook until almost evaporated, then stir in the flour and cook for another minute. Gradually stir in the saffron liquid and all but the last tablespoon or so of the mussel liquor (so you avoid any grit). Bring the sauce to a simmer and cook for 2-3 minutes. Add the crème fraîche and simmer for another 3 minutes, until reduced a bit. Season, stir in the parsley and pour the sauce over the mussels.

Wine Suggestion: A classic match for this dish is a white Bordeaux where the fresh grassiness of Sauvignon Blanc is complemented by the richness of Semillon and structure from a bit of oak. Almost an exotic combination with the mouclade, but perfect.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

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Spaghetti with Tomato Sauce & Green Beans

Posted in Food, Italian, Vegetarian, tagged , , , , , , on 23 September 2012| Leave a Comment »

Really simple and delicious. Works best with really fine green beans.

Spaghetti with tomato sauce & green beans – to serve 4

  • 2 garlic cloves
  • 1/2 tsp chilli flakes
  • 50g Parmesan
  • 1 tbsp extra virgin olive oil
  • 400g tin of really good quality tomatoes (Italian brands are usually good)
  • 100g fine green beans
  • 300g spaghetti

Finely slice the garlic and grate the Parmesan.

Heat a thick-bottomed saucepan. Add the olive oil, then the garlic and cook until soft but not brown. Add the tomatoes, season, and add the chilli flakes. Cook over a medium heat for 20 minutes.

Trim the beans, then cook in boiling salted water until very tender. Drain well and add to the tomato sauce.

Cook the spaghetti in boiling salted water until al dente. Drain and stir the pasta into the tomato and green bean sauce. Season and toss with a bit of olive oil.

Serve with the Parmesan.

Wine Suggestion: Nothing too big and heavy required here, try a dry rosé from Bordeaux.

(Original recipe from Rose Gray and Ruth Rogers’ River Cafe: Italian Two Easy, Clarkson Potter, 2006.)

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Roast Pork with Fabulous Potatoes

Posted in Food, Pork, tagged , , , , , , on 13 September 2012| 1 Comment »

Totally worth the effort and time, this just melted in the mouth. The roast potatoes done under the roasting pork belly worked a real treat and had that heavenly combination of meltingly fluffy and soft centres and a chewy-crunchy crust.

Roast pork – to feed 4-6

  • 1.8kg belly pork, skin on
  • about 8 dried bay leaves
  • 3-4 fat cloves of garlic
  • olive oil
  • 1kg potatoes
  • glass of white wine

Use a very sharp knife to score the skin. You need to go through the fat under the skin but don’t cut into the meat. This will give you delicious strips of crackling.

Crumble the bay leaves into tiny pieces, squash the garlic with the back of a knife, then mash to two together with a pestle and mortar. Add plenty of salt and black pepper. Add enough oil to make a spreadable paste. Place the pork skin side down and massage the paste into it, pushing it into every crevice. Leave the meat in a cool place for an hour or so to soak up the flavours.

Peel the potatoes, cut them into large chunks and drop them into salted boiling water. Cook until they are just tender, then drain and tip into a roasting tin. Shake them about to rough up the edges.

Preheat the oven to 200ºC/Gas 6. You need to cook the pork directly on the bars above the potatoes. Pour a bit of oil on the potatoes to prevent them from sticking, add a wine glass of water and toss, then put the roasting tin on the lower shelf. Put the pork directly on the top shelf, skin side down. Cook for an hour, turning the potatoes once. Check the pork for any pinkness and if necessary cook a little longer (it will probably take an hour and a half in total).

Turn the oven up to 250ºC/Gas 9. Turn the pork skin side up and continue to cook until the skin is puffed up and crispy. Take the meat from the oven and leave to rest. Take the potatoes out when they are really brown and sticky. Remove the potatoes form the roasting tin and pour in a glass of white wine. Bring to the boil on the hob, stirring well to get all the tasty bits from the bottom of the tin.

Cut the meat into thick chunks and serve with the potatoes, gravy and green salad or apple sauce.

Wine Suggestion: Go for a good-quality, full-bodied Chardonnay. We tried the Atarangi Craighall Chardonnay from New Zealand.

(Original recipe from Nigel Slater’s Appetite, Fourth Estate, 2000.)

We had leftovers the next day in a crusty bread roll … yum 🙂

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Spaghetti with raw tomato and rocket

Posted in Food, Italian, Vegan, Vegetarian, tagged , , , , , , on 11 September 2012| 1 Comment »

Sometimes the simple recipes are the best.

Spaghetti with raw tomato and rocket – to serve 4

  • 4 plum ripe plum tomatoes
  • 2 garlic cloves
  • 1 dried hot chile
  • 2 tbsp capers
  • 3 tbsp black olives
  • 3 tbsp rocket
  • extra virgin olive oil
  • 300g spaghetti

Cut the tomatoes in half and squeeze out the excess juice and seeds, and chop the flesh coarsely. Crush the garlic with a teaspoon of sea salt with the flat of a knife. Rinse the capers, and pit the olives. Roughly chop the rocket.

Combine the tomatoes with the garlic, the crumbled chile, capers and olives. Season really well, add the olive oil and leave aside for 30 minutes.

Cook the spaghetti in boiling salted water until al dente. Drain, and stir the pasta into the tomatoes. Add the rocket. Toss to coat and season with black pepper.

Serve with some more olive oil.

Wine Suggestion: You want to find a wine as fresh as the ingredients being used, so try a youthful Dolcetto from the Piedmont region in north-west Italy.

(Original recipe from Rose Gray and Ruth Rogers’ Italian Two Easy, Clarkson/Potter, 20o6.)

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