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Posts Tagged ‘Garlic’

Spicy Prawn Rice

Posted in Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , , , on 16 April 2024| Leave a Comment »

This is almost like a biryani but with gentle Iranian spices and it makes a great centre piece. You can serve with yoghurt if you like and we missed a side of greens or salad.

Wine Suggestion: This suits a rich and broad white like Domaine Manciat-Poncet’s Pouilly-Vinzelles. With a lovely mix of stonefruit flavours and grapefruit this has a zip as well as the breadth that compliments the prawns as opposed to fighting or overwhelming them.

Spicy prawn rice – serves 6

  • 500g basmati rice
  • 6 fat cloves of garlic
  • 7cm piece of fresh ginger, peeled and finely grated
  • 1 tsp ground ginger
  • 2 tsp ground cumin
  • 1 heaped tsp ground fenugreek leaves
  • ½ tsp ground cinnamon
  • ½ tsp dried chilli flakes
  • 600g large peeled prawns
  • 60g butter

Bring a large pot of water to the boil and add a big handful of crumbled sea salt. Boil the rice for 6-8 minutes or until the grains are bright white and slightly elongated. They should be just starting to soften.

Drain the rice and rinse under cold water for a couple of minutes, until cool.

Line the bottom of the rice pot with some nonstick baking paper and set aside.

Put a large frying pan over a medium heat. Drizzle in a generous amount of olive oil (or vegetable oil) and fry the garlic for 30 seconds, then add the grated ginger, ground ginger, cumin, fenugreek and chilli flakes, and stir. Add the prawns and cook for under a minute, or until just starting to turn pink, then remove the pan from the heat and season generously with salt and pepper.

Put the paper-lined pot back over the heat and pour in a generous drizzle of olive oil and the butter. Sprinkle in some sea salt, then scatter in enough rice to cover the base of the pan.

Layer the prawn mixture and rice into the pan, finishing with a thin layer of rice. Use the long handle of a wooden spoon to poke about 5 holes into the rice, right down to the base of the pan.

Wrap the lid of the pan in a tea towel, then cover the pan and cook over the lowest temperature for about 40 mintues.

Check the rice is cooked, then remove it from the pan. If you’re brave you can place a platter over the pan and flip the rice out onto it. Scrape out any crispy tahdig (the crispy rice on the base) from the bottom of the pan and serve on top of the rice.

(Original recipe from Persiana by Sabrina Ghayour, Mitchelle Beazley, 2014.)

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Sticky Glazed Salmon

Posted in Asian, Fish, Food, tagged , , , , , , , , , , on 2 December 2023| Leave a Comment »

You need to marinade the salmon for 30 minutes or up to 24 hours ahead. After that, it’s dinner in 15 minutes. We served with with some sticky rice and dressed Asian greens.

Wine Suggestion: This works with a good Pinot Gris, like Neudorf’s Tiritiri. An underestimated grape, given the oceans of bland Pinot Grigio sold, but in the right hands … the riper, richer and more textural French styled Pinot Gris is a joy. Neudorf’s version is all about mouth feel: depth, viscosity, and richness while staying deliciously clean and deceptively moreish. And the back-bone is a fresh, salty-stoney texture keeping it all clean and vibrant.

Sticky glazed salmon – serves 2-3

  • 2-3 salmon fillets
  • rapeseed oil spray

FOR THE MARINADE:

  • 1 tsp finely grated ginger
  • 1 garlic clove, finely grated
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sweet chilli sauce

TO SERVE

  • sesame seeds
  • 1 scallion, finely sliced

Mix all of the marinade ingredients together in a shallow dish, then add the salmon and turn to coat.

When you are ready to cook, heat the grill to high. Line a grill tray with tin foil and place the salmon fillets on top, skin-side down. Brush with the marinade but don’t pour if over as any on the tin foil will burn, discard any extra.

Put the salmon under the grill, about 15-20 cm away from the heat. Cook for 7 minutes, then remove and spray with the rapeseed oil. Put back under the grill for another 1-3 minutes or until nicely caramelised.

Allow the salmon to rest for 5 minutes before serving with the scallions and sesame seeds scattered over.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan MacMillan, 2022.)

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Penne with Spicy Tomato & Mascarpone Sauce

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , on 25 November 2023| Leave a Comment »

An easy pasta dish from Persiana Everyday by Sabrina Ghayour. Ready in 10 minutes and perfect for midweek.

Wine Suggestion: A crisp and fresh Sartarelli Verdicchio dei Castelli di Jesi Classico which lifts the dish and adds an extra roundness and depth. Easy white peach flavours but with that classic green almond twist at the end that bring both wine and food together.

Penne with spicy tomato & mascarpone sauce – serves 2

  • 200g penne pasta
  • 2 tbsp olive oil
  • 4 big garlic cloves, thinly sliced
  • 2 tbsp tomato purée
  • 150g mascarpone cheese
  • 1 tsp pul biber chilli flakes
  • 2 handfuls of Greek basil – we used some regular basil

Cook the pasta in plenty of salty water according to the timings on the pack.

Meanwhile, warm a frying pan over a medium heat, and add the olive oil. Add the garlic and cook gently until soft and translucent.

Add the tomato purée, mascarpone and most of the chilli flakes, then stir until you have a smooth sauce.

When the pasta is cooked, scoop it out with a slotted spoon and straight into the frying pan with the sauce. Season well with plenty of salt and black pepper. You might need to add a bit more pasta water to loosen to a creamy sauce.

Serve in warm bowls with a sprinkle of pul biber and the basil leaves.

(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster*, 2022.)

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Tagliatelle with Mussels & Crème Fraîche

Posted in Food, Pasta, Shellfish, tagged , , , , , , , , , , on 27 September 2023| Leave a Comment »

This is made with packets of mussels in garlic butter sauce which you can easily pick up in the supermarket on your way home – no need to make it in time for the fish shop and no fiddly prep. You might want a bit of crusty bread to mop up the sauce.

Wine Suggestion: We couldn’t go past a good Muscadet and with ever greater choices out there we’d recommend you explore beyond some of the classic cuvées being offered. Jérémie Huchet’s Clos les Montys is an unique terroir with some very old vines. Not within the Sévre et Maine appelation this could easily be overlooked, but you get something special in the glass: aromas of lemon, jasmine, and pears with hints of a fresh herb. Juicy, well-balanced and elegant, it finishes very long and refreshing.

Tagliatelle with mussels & crème fraîche – serves 4 (easily halved)

  • 300g dried tagliatelle
  • 1 large onion, finely chopped
  • 2 tbsp olive oil
  • 150ml dry white wine
  • 200ml crème fraîche
  • 2 x 450g packs mussels in garlic sauce (we used Carr & Sons from Dunnes)
  • a good handful of flat leaf parsley, roughly chopped
  • 2 tbsp chopped tarragon

Heat the olive oil in a deep frying pan, then add the onion and cook gently for about 10 minutes until softened and starting to colour. Pour in the wine, turn up the heat and bubble until it has almost evaporated.

Meanwhile, bring a large pan of salty water to the boil and cook the pasta according to the timings on the pack.

Add the crème fraîche to the onions and bring to the boil, then tip in the mussels and cook for about 5 minutes until piping hot and open (chuck any that don’t open away). Drain the pasta and return to the pan and tip in the mussel mixture. Stir in the herbs and serve with some crusty bread if you like.

(Original recipe from BBC Good Food)

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Potatoes with Chimichurri

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

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

Potatoes with chimichurri – serves 6 as a side dish

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

FOR THE CHIMICHURRI:

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

Heat the oven to 180C fan.

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

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

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

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

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

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

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

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Roasted Pepper Salad with Cucumber and Herbs

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , , , , , , on 21 September 2023| Leave a Comment »

You can prep this salad in advance and serve warm or at room temperature. Jam-packed with flavour and a great side dish for a barbecue or roast meat.

Roasted pepper salad with cucumber and herbs – serves 4 as a side dish

  • 4 green peppers (600g), cut into 4cm pieces
  • 2 red peppers (300g), cut into 4cm pieces
  • 4 vine tomatoes (400g), quartered
  • 2 small red onions (200g), roughly cut into 3cm pieces
  • 1 green chilli, stem removed and left whole
  • 6 large cloves of garlic, peeled
  • 6 tbsp olive oil
  • 1½ tbsp lemon juice
  • 10g parsley, roughly chopped
  • 10g coriander, roughly chopped
  • 1 cucumber, peeled, deseeded and cut into 1cm cubes
  • ¾ tsp Urfa chilli flakes

Heat the oven to 230C fan.

Put the peppers, tomatoes, red onion, chilli and garlic into a large bowl. Add 4 tbsp olive oil, ¾ tsp of salt and plenty of black pepper. Toss well to combine.

Line to large baking sheets with baking parchment. Spread the vegetables out over the trays and roast for about 30 minutes, stirring once or twice, until softened and charred.

When cool enough to handle, roughly chop the vegetables and transfer to a bowl with the lemon juice, herbs and ½ tsp salt and plenty of black pepper.

In a separate bowl, toss the cucumber with 2 tbsp of oil, ¼ tsp of salt and plenty of black pepper.

Spread the roasted pepper mixture out over a platter. Spoon over the cucumber and sprinkle with the chilli.

(Original recipe from Ottolenghi Test Kitchen: Shelf Love, Ebury Press, 2021.)

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Herb-Stuffed Lamb Breast with Onion Gravy

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 30 July 2023| Leave a Comment »

Lamb breast is a favourite cut for slow-cooking. It is melt in the mouth by the time it’s done and the onion gravy with this dish makes itself. We served with boiled new potatoes, steamed asparagus and roasted carrots on a cool and rainy Spring evening. It has taken us a while to post this as we thought we missed the seasonal boat but actually the weather in Ireland has been so bad that this would be perfect right now!

Wine Suggestion: This dish suits a good Cabernet Sauvignon and without spending the earth (and you can) the bargain of the moment is Parker Coonawarra Estate’s Cool Climate Cab. It hits the spot so well. Genuinely fresh because of Coonawarra’s proximity to the cold Antarctic winds hitting the coast, which combines with the Terra Rossa Soils, this wine has power and poise in equal measure. Freshness to cut through little bit of fattiness and poise to carry through the whole meal.

Herb-stuffed lamb breast with onion gravy – serves 4

  • 800g lamb breast (we had to get two small ones which worked perfectly too)
  • 2 tbsp Dijon mustard
  • a handful of flat-leaf parsley, finely chopped
  • a handful of chives, finely chopped
  • a handful of mint, finely chopped, plus extra to serve
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 4 cloves of garlic, finely sliced
  • 250ml white wine
  • 250ml chicken stock

Heat the oven to 170C/fan 150C/gas 3.

Season the lamb all over, then lay it out flat on a large board, with the flesh side facing upwards. Brush all over with the mustard, then sprinkle over the herbs. Roll up tightly lengthways and tie with pieces of kitchen string to hold it together.

Heat the oil in a large casserole and brown the lamb all over until golden brown. Remove the lamb to a plate, then tip the onions and garlic into the casserole, and cook for 10 mintues until starting to soften. Pour in the white wine and chicken stock, then return the lamb, cover with a lid and cook in the oven for 3 hours.

Lift the lamb onto a warm plate, cover tightly with foil and leave to rest for 20 minutes. Skim any excess fat of the gravy and keep warm, you can add a splash of warm water if looks too thick. Slice the lamb and serve with the onion gravy and some chopped mint.

(Original recipe by Janinie Ratcliffe and Adam Bush in Olive Magazine, May 2019.)

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Harissa Mussels

Posted in Food, Gluten-free, Shellfish, tagged , , , , , , , , , , , on 14 July 2023| Leave a Comment »

There’s no better holiday dish than a big bowl of mussels. Serve with crusty bread to mop up all the juice.

Wine Suggestion: A fruity, fresh and vibrant white is what we wanted here so we opened the Katxina Txakoli from the Basque country. We know it might be harder to find something made from Hondarribi Zuri but this grape is a great accompaniment to the local tapas, shellfish and pimenton.

Harissa Mussels – serves 2 to 4

  • olive oil, for frying
  • 50g salted butter
  • 1 large onion, halved and sliced
  • 6 cloves of garlic, thinly sliced
  • 2 heaped tsp rose harissa
  • 1 kg mussels, scrubbed and beards removed
  • 300ml white wine
  • 1 heaped tsp clear honey
  • ½  tbsp sea salt flakes
  • about 15g dill, fronds finely chopped

Heat a large saucepan over a high heat.

Add enough olive oil to cover the base of the pan, then add the butter and onion and cook until just starting to colour. Add the garlic and cook for a minute, keep stirring so it doesn’t burn.

Add the mussels to the pan and stir in the harissa to coat the mussels. Add the wine, honey and salt and mix well. Cover the pan with a lid and allow the mussels to cook until all the shells have opened – about 4 minutes.

Remove the lid, stir the mussels and mix in the chopped dill.

Serve in a large warm bowl.

(Original recipe from Sirocco by Sabrina Ghayour, Mitchell Beazley, 2016.)

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Broad Beans with Garlic, Dill & Eggs

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , , on 2 July 2023| Leave a Comment »

Jono picked this Iranian dish for his Father’s Day breakfast. It’s delicious! Serve with naan bread, tortillas or toast.

Broad beans with garlic, dill & eggs – serves 4

  • olive oil
  • 1 bulb of garlic, cloves bashed and thinly sliced
  • 1kg podded frozen broad beans, skins removed (blanch for a couple of minutes and the skins will pop off easily)
  • 3 tsp turmeric
  • generous tsp crushed sea salt
  • freshly ground black pepper
  • 60g dill, stalks and leaves finely chopped
  • 25g butter
  • 4 large free-range eggs

Heat a large deep frying pan over a low-medium heat, add a generous drizzle of olive oil and sweat the garlic until it softens. Add the broad beans and increase the heat to medium, then add the turmeric, sea salt and some black pepper and stir well. After 5 minutes, mix in the chopped dill and cook for another 8 minutes.

Add the butter to the pan and let it melt into the beans. Crack the eggs on to the surface of the beans and allow to cook using the heat from the beans – about 15 minutes. The beans will be a dull green by the end of the cooking time. Serve with your bread of choice.

(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)

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Baked Rice with Chorizo and Peas

Posted in Food, tagged , , , , , , , , , on 28 April 2023| Leave a Comment »

Finally, we got to sit in the garden for half an hour with the sunshine on our faces after many months of grey or wet days. This recipe is from camper van cooking – a book we rely on when camping, and also to get us in the mood for summer.

Wine Suggestion: We think this is fab with a good old Grenache, something like Edetària’s via Edetana red, which is a blend of two Garnacha varietals: Fina and Peluda. Grown in a very special location for Garnacha of all varieties, both red and white; Terra Alta in Spain. A wine that has a rich depth and yet is elegant and refined with freshness alongside the lush berry and balsamic flavours.

Baked rice with chorizo and peas – serves 4

  • 2 tbsp good olive oil
  • 2 fat chorizo sausages, thickly sliced
  • 1 large onion, finely chopped
  • 1 red pepper, finely chopped
  • 10 garlic cloves, peeled and left whole
  • 2 tsp paprika (use whatever sort you like or have)
  • 200g tomato passata
  • 1 tbsp tomato purée
  • 1 litre chicken stock
  • 360g paella rice
  • 150g frozen peas
  • lemon wedges, to serve

Heat the oil in a large, deep frying pan. Fry the chorizo for a couple of minutes or until some oil has been realised and it is starting to brown. Add the onion, peppers, garlic and some salt, then cook gently for about 10 minutes or until soft.

Stir in the paprika, passata and tomato purée and cook for 5-10 minutes or until rich and thick.

Add the stock, then bring to the boil, season again with salt, then add the rice and stir. Scatter over the peas and cover. Cook for 18-20 minutes or until the rice is tender and most of the liquid has been absorbed.

Remove from the heat and rest with the lid on for at least 10 minutes, then serve in bowl with lemon wedges to squeeze over.

(Original recipe from Camper Van Cooking by Claire Thompson & Matt Williamson, Hardie Grant: Quadrille, 2021.)

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Black Pepper, Paneer & Cashew Curry

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , , , on 19 April 2023| 2 Comments »

A easy peasy curry for weeknights. Serve with steamed basmati.

Black pepper paneer and cashew curry – serves 4

  • 2 tbsp sunflower oil
  • 2 x 225g packs of paneer, cut into 3cm cubes
  • 2 tbsp finely grated ginger
  • 2 tbsp finely grated garlic
  • 1 tbsp freshly ground black pepper
  • 3 tbsp madras curry paste (we use Patak’s)
  • 1 x 400ml tin coconut milk
  • 1 x 400g tin cherry tomatoes
  • 4 tbsp cashew butter (if you don’t have this you can whizz cashews a food processor to make it)
  • 1 lime, juiced
  • coriander leaves, to serve

Heat the oil in a large frying pan over a medium-high heat and cook the paneer for 5-6 minutes, until golden on all sides.

Turn the heat down ot medium-low and add the garlic, ginger and black pepper, then cook for 1 minutes before adding the curry paste and cooking for another minute.

Add the coconut milk, tomatoes and cashew butter, then season and simmer for 20 minutes until thickened. Season again add the lime juice.

Scatter coriander leaves over and serve with steamed rice.

(Original recipe by Adam Bush in Olive Magazine, March 2022.)

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Guisado de Pollo

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , , , on 4 December 2022| Leave a Comment »

A Diana Henry recipe inspired by but not quite the same as the Dominican dish. This is perfect for a weeknight despite the long list of ingredients. Most will be in your cupboard and it’s really easy to put together. Lovely bright colours and flavours. This works on it’s own or with some crusty bread or rice.

Wine Suggestion: despite the inclination to go for a richer white, we felt in the mood for a red instead so chose Domaine Gayda’s Cepage Grenache. A brambly, dark red fruited wine with a juicy core and gentle, ripe tannins. We served it slightly cool to great effect and it made a delightful counterpoint to the chipotles (ours were very hot!).

Guisado de Pollo – serves 6

  • 2 tbsp olive oil
  • 800g boneless, skinless chicken thighs
  • 75g pumpkin, peeled and cut into 2.5cm chunks
  • 400g waxy potatoes, cut into 1cm chunks – you can peel them if you like, we didn’t bother
  • 1 onion, roughly chopped
  • 1 red pepper, chopped
  • 6 cloves of garlic, finely grated
  • 4 tsp ground cumin
  • a small tin of pineapple in natural juice, drained and cut into small chunks
  • 400g tin plum tomatoes
  • 1 tsp soft dark brown sugar
  • 2 tinned chipotles in adobo sauce, finely chopped, or 3 tbsp chipotle paste (reduce if your chipotles are very hot)
  • 3 sprigs of thyme
  • 500ml chicken stock
  • 1 jalapeño chilli, halved lengthways and deseeded
  • 2 tbsp capers, rinsed
  • juice of 1 lime
  • a small bunch of coriander, chopped, to serve

Season the chicken well with salt and pepper. Heat 1 tbsp of the oil in a large casserole and fry the chicken in batches until browned on both sides. It doesn’t need to be cooked through at this stage. Remove to a plate and set aside.

Add the chopped pumpkin and potato to the pan and cook for about 5 minutes or until starting to colour. Remove and set aside.

Add the onion and pepper to the pan and cook until soft and golden, about 8 minutes. Add the garlic cand cumin and cook for another 2 minutes.

Stir in the pineapple, tomatoes, sugar, chipotles, thyme, chicken stock. Season and bring slowly to a simmer.

Cut the chicken into thick strips, then add to the casserole along with any juices from the plate. Add the potatoes, pumpkin and the jalapeño. Stir gently then leave to simmer for 25 minutes without a lid. Give it a stir now and again. It’s ready when the vegetables are soft and the sauce thickened.

Add the capers and lime juice and season to taste. Stir in the coriander and serve.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

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Olia’s Meatballs – Sugo Della Mamma

Posted in Food, Pasta, tagged , , , , , , , , , , , , , on 24 November 2022| Leave a Comment »

Who doesn’t love meatballs. There’s at least one person in this house who would have them every week. This recipe by Olia Hercules makes heaps to help with that problem.

Wine Suggestion: great with a simple Sangiovese with bright and slightly crunchy fruits and a good wack of tannins. Rocca delle Macie’s Chianti Vernaiolo is our standby and doesn’t hide behind oak, rather celebrates the joy of fruit. The added joy is the smooth tannins this wine brings despite the potentially awkward Sangiovese grape; they have a great feel for getting the balance right even with a bouncingly youthful cuvee.

Olia’s Meatballs – Sugo Della Mamma – makes 30 meatballs

FOR THE MEATBALLS:

  • 60g stale sourdough bread with crusts (or dry out 80g of fresh bread chunks in the oven)
  • 250ml hot whole milk
  • 20g parsley, very finely chopped
  • 400g beef mince
  • 400g pork mince
  • 1 small egg, lightly beaten
  • 2 cloves of garlic, finely grated
  • 100g Pecorino/Parmesan, finely grated, plus extra to serve
  • ¼ nutmeg, finely grated

FOR THE SAUCE:

  • up to 5 tbsp olive oil
  • 2 cloves of garlic, peeled and bruised but left whole
  • 800g tomato passata or 2 x 400g tins chopped tomatoes
  • a couple of sprigs of basil
  • Tagliagelle, pappardelle or orecchiette, to serve

Put the bread into a bowl and pour over the hot milk. Leave for 5 mintues then press the bread down to make sure it’s all soaked. Cover and leave for 15 minutes.

Mix the mince, egg, bread and soaking milk, grated garlic, parsley, cheese and nutmeg together. Season well with 1 tbsp of sea salt and lots of black pepper. Use your hands to mix it all together really well.

Wet your hands and shape the mixture into about 30 golf-ball sixed meatballs.

Heat 3 tbsp of the olive oil for the sauce. Fry the meatballs in batches until browned on a couple of sides. Remove from the pan and set aside.

If you need more fat you can add the extra 2 tbsp of oil, then add the bruised garlic and cook for a few minutes to infuse the oil, then remove and discard.

Add the passata or tomatoes to the pan, then fill the jar or tin with 200ml water and add that with a generous pinch of salt. Cook over a medium-low heat for 15 minutes. Gently place the meatballs into the sauce and cook for 15-20 minutes at a gentle bubble. Add the basil sprigs for the last 5 minutes of cooking time.

Cook the pasta, then roughy drain so a little water remains. Return the pasta to the pot it was cooked in, ladle over the sauce and meatballs and gently stir to combine.

Serve with extra grated pecorino.

(Original recipe from Home Food by Olia Hercules, Bloomsbury, 2022.)

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Rosemary and Balsamic Salmon with Tomatoes

Posted in Fish, Food, Healthy, tagged , , , , , , , , , , , on 7 November 2022| Leave a Comment »

A roasting tin dinner for busy evenings and when a batch of “very” late season cherry tomatoes land in our lap.

Rosemary & balsmic salmon with tomatoes – serves 4 (easily halved)

  • 4 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 4 sprigs rosemary, 2 left whole and needles picked and finely chopped from the rest
  • 1 clove of garlic, finely sliced
  • 600g cherry tomatoes
  • 2 x 400g tins cannellini beans, rinsed and drained
  • 4 small salmon fillets
  • 2 handfuls of rocket

Heat the oven to 220C/200 Fan/Gas 7.

Whisk the baslsamic, olive oil, chopped rosemary, garlic, and seasoning, together in a small bowl.

Tip the tomatoes and beans into a large roasting tray. Nestle in the salmon fillets, then pour over the dressing. Toss gently to make sure everything is coated in dressing.

Bake for 12-14 minutes or until the fish flakes easily. Give the beans and tomatoes another gentle toss and push down on a few tomatoes to burst them. Scatter over the rocket and serve.

(Original recipe by Anna Glover in Olive Magazine, October 2021.)

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Barbecued Broccoli

Posted in Barbecue, Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , on 25 July 2022| Leave a Comment »

Finally we have some nice weather and so we are barbecuing everything, including broccoli which is a new one for us. This is the chargrilled broccoli with chilli and garlic from the original Ottolenghi book and it works equally well on a barbecue. Cook the broccoli first and it will sit happily in the dressing until whatever else you are cooking is ready.

Chargrilled broccoli with chilli and garlic – serves 4

  • 2 heads of regular broccoli (about 500g)
  • 115ml olive oil
  • 4 cloves of garlic, finely sliced
  • 2 mild red chillies, finely sliced
  • thin slices of lemon, to garnish

Cut the broccoli into florets. Fill a bowl with cold water and ice cubes. Blanch the florets in a large pan of boiling water for 2 minutes only, then scoop out and into the bowl of iced water.

Drain the broccoli and make sure it’s really well dried. Toss in a bowl with 45ml of the olive oil and some salt and pepper.

Barbecue the broccoli until charred on all sides. Meanwhile, put the rest of the olive oil into a small pan with the garlic and chillies. Cook over a medium heat until the garlic turns golden, take it off the heat at this point to prevent the garlic burning.

Put the barbecued broccoli into a large bowl and immediately pour over the garlic and chilli oil. Toss gently to coat then set aside until ready to serve. Garnish with the lemon slices.

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

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Baked Feta with Cherry Tomatoes & Garlic Toast

Posted in Brunch, Cheese, Food, Vegetarian, tagged , , , , , , , , , , , , on 22 June 2022| Leave a Comment »

We often make this for lunch, and sometimes late breakfast. So simple but very tasty.

Baked feta with cherry tomatoes & garlic toast – serves 2

  • 200g cherry tomatoes, halved
  • 200g block feta, halved
  • 4 slices sourdough
  • 1 clove of garlic, halved
  • a drizzle of balsamic vinegar
  • a few leaves of oregano or basil, picked and chopped or torn

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

Drizzle a little olive oil in the bottom of 2 small ovenproof dishes. Sprinkle some tomatoes into each and season with salt and black pepper. Set the pieces of feta on top, then top with the rest of the tomatoes, season again and drizzle with a little more oil.

Cover with foil and bake for 20 minutes.

Toast the sourdoubh and rub one side with the cut side of the garlic and drizzle with olive oil.

Take the foil off the dishes, drizzle with the balsamic and sprinkle over the herbs. Serve the salad with the sourdough toast.

(Original recipe by Janinie Ratcliffe in Olive Magazine, April 2016.)

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Chicken & Soba Noodle Stir-Fry

Posted in Asian, Chicken, Food, tagged , , , , , , , , , , , , , , , on 17 May 2022| Leave a Comment »

In our house almost anything will be eaten if it’s mixed with noodles (though not mushrooms sadly … but we’re working on it). Any leftovers of this will make a popular lunchbox too.

Chicken & soba noodle stiry-fry – serves 4

  • 800ml chicken stock
  • 400g chicken breasts
  • 200g dried soba noodles
  • 2 tbsp rapeseed oil
  • a thumb-sized piece of ginger, grated
  • half a red chilli, deseeded and finely chopped
  • 1 red onion, thinly sliced
  • 1 carrot, peeled and finely shredded
  • 150g green beans, trimmed
  • 150g chestnut mushrooms, sliced
  • 1½ tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • a small handful of coriander leaves, roughly chopped

Bring the chicken stock to the boil in a pot, then add the chicken breasts and cook for 20 minutes. Make sure they are completely submerged in the stock. Remove the chicken breasts, shred with two forks and set aside.

Add the noodles to the chicken stock and cook according to the pack instructions. Remove the noodles from the stock with tongs and set aside, reserve the stock.

Heat the oil in a wok, then stir-fry the ginger, chilli and garlic for 30 seconds. Add the onion, carrot, green beans and mushrooms and stir-fry for 4-5 minutes.

Add the shredded chicken, the noodles, 50ml of the reserved stock, the soy sauce and the sesame oil. Toss to combine and heat through. You can add a little more stock for moisture if you need.

Divide between warm bowls and scatter the coriander over the top.

(Original recipe by Nadine Brown in Olive Magazine, May 2021.)

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Parsnip, Roast Garlic & Chestnut Soup

Posted in Food, Gluten-free, Soup, Vegan, Vegetarian, tagged , , , , , , , , , , on 11 March 2022| 1 Comment »

We usually only cook with chestnuts around Christmas but we’ve been trying to use up an extra pack, and they are delicious in this soup recipe by Gill Meller.

Parsnip, roast garlic and chestnut soup – serves 4

  • 6 parsnips, peeled and cut into chunks
  • 1 bulb of garlic, halved around the middle
  • 150g cooked chestnuts
  • 10-12 sage leaves
  • 1 onion, sliced
  • 3 tbsp extra-virgin olive oil
  • 1 litre vegetable stock

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

Spread the parsnips over a roasting tin. Add the garlic bulb, chestnuts, sage, onion and olive oil. Season well with salt and pepper and toss together. Cover the tin tightly with foil and bake for about an hour, shaking the tin now and then, until the parsnips are soft and caramelised.

Remove the foil and pour in the stock, then return to the oven for another 30 minutes.

Ladle everything except the garlic bulb halves into a blender (or a pot if you’re using a hand blender). Squeeze the roasted garlic flesh out of the skins and add to the rest. Whizz the soup until smooth.

Pour the soup into a saucepan and bring to a simmer over a low heat, then cook for 10 minutes. Season to taste, then serve.

(Original recipe from Root Stem Leaf Flower by Gill Meller, Hardie Grant: Quadrille, 2020.)

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Red Pepper & Anchovy Spaghetti

Posted in Food, Italian, Pasta, tagged , , , , , , , , , on 21 February 2022| Leave a Comment »

Inspiration for evenings when you’re feeling uninspired. Ready in 10 minutes.

Wine Suggestion: A southern Italian red, especially those from Mt Etna and surrounds if you can as they tend to have both warm to match the roasted red peppers and a savouriness to comliment the umami anchovies. For us the Gulfi Cerasuolo di Vittoria, and Nero d’Avola – Frappato blend. Fragrant, silky and with a deep core of earthy red fruits; one of those wines that is both effortless and yet demanding of attention.

Red pepper & anchovy spaghetti – serves 3

  • 300g spaghetti
  • 3 tbsp olive oil, plus a bit extra to drizzle
  • 4 garlic cloves, sliced
  • 8 anchovies, from a jar of tin of anchovies in olive oil
  • 1 tsp chilli flakes
  • 300g jar roasted red peppers, drained and sliced
  • 1 tbsp tomato purée
  • a handful of basil leaves, finely sliced

Bring a large pot of water to the boil and add lots of salt. Add the spaghetti and cook for 1 minute less than the timings on the pack.

Meanwhile, put the olive oil, garlic and anchovies into a large, deep frying pan and cook over a medium heat for a minute or until the oil is hot and the garlic has started to sizzle.

Add the peppers and tomato purée and stir well. Continue to cook until the spaghetti is ready, adding a ladle of the pasta cooking water to make a sauce.

When the spaghetti is ready, use tongs to transfer it to the sauce, you can add a little more water to get the right saucy consistency if you need. Cook for another 30 seconds, tossing to coat, then remove from the heat and stir through the basil. Serve drizzled with some extra olive oil.

(Original recipe from BBC Good Food)

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Asparagus with Ginger & Garlic

Posted in Asian, Side dish, Vegetarian, tagged , , , , , , , , on 4 June 2021| Leave a Comment »

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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.)

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