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Posts Tagged ‘Gluten-free’

Avocado & Broad Bean Mash

This makes a nice light starter to share with some crusty bread, crackers or breadsticks.

Wine Suggestion: Rosé because it matches the mood and season, and also because a good, dry, rosé is both refreshing and a good match for food. Today it was the Ch de la Negly “les Terrasses” from the Languedoc.

Avocado & broad bean mash – serves 4

  • 250g podded broad beans, fresh or frozen
  • a large avocado, peeled and roughly chopped
  • a lemon, finely shave with a peeler to get one long strip of zest, then juice to give 1 ½ tbsp
  • 4 tbsp of olive oil
  • 2 scallions, finely sliced

Bring a pan of salty water to the boil and blanch the beans for 2 minutes, then drain, run under cold water and drain again. Remove the skin from the beans and discard, they should pop off easily. Set 50g of beans aside and put the rest into a food processor with the avocado, lemon juice, 2 tbsp of oil and ¼ tsp salt, then whizz until almost smooth.

Heat the remaining 2 tbsp of oil in a small frying pan, then gently fry the scallions and lemon skin for a minute. Remove from the heat and stir in the reserved broad beans and a pinch of salt.

Check the the avocado and broad bean mixture for seasoning then spread over a plate, making a rim around the edge. Spoon the spring onion mix into the middle just before serving.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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New potatoes with peas and corianderWe’ve just had a sunny Easter weekend, so we cooked lots of Spring side dishes from Ottolenghi Simple. These potatoes are lovely and fresh and tasted good with some barbecued lamb gigot chops. We’re binge eating Jersey Royals while we can get them.

New potatoes with peas & coriander – serves 4

  • 300g fresh or frozen peas
  • 2 green chillies, finely chopped
  • 1 small preserved lemon, pips discarded
  • 15g coriander, roughly chopped, plus an extra 5g leaves to garnish
  • 60ml olive oil
  • 1 small lemon, finely grate the zest, then juice to give 1 tsp
  • 750g new potatoes, halved if large

Blanch the peas in a saucepan of boiling water for 1 minute, then drain and set a third of them aside.

Put the remaining peas in a food processor with the chillies, preserved lemon, coriander, olive oil, lemon zest, ½ tsp of salt and plenty of pepper. Blitz to a rough paste and set aside.

Cook the potatoes in a large pan of boiling salty water for about 15 minutes or until soft. Drain and steam dry in the warm pot.

Roughly crush the potatoes, leaving about a third of them whole. Add the reserved peas, the pea mixture, the lemon juice and the coriander leaves. Gently stir and serve warm (though we found the leftovers were quite nice cold the following day).

(Original recipe from Ottolgenghi Simple by Yotam Ottolenghi with Tara Wigley & Esme Howarth, Ebury Press, 2018.)

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Spinach & Gorgonzola-stuffed Jacket Potatoes

These would make a great side for a barbecue or you can have them on their own with some salad. Seriously good spuds.

Wine Suggestion: the Sartarelli Verdicchio dei Castelli di Jesi Classico Superiore Tralivio was our choice and it combines freshness, texture and a great balance between full-body and an easy vibrancy.

Spinach and Gorgonzola-stuffed jacket potatoes – serves 2 as a main or 4 as a side

  • 2 large baking potatoes (about 700g)
  • 25g unsalted butter
  • 3 tbsp double cream
  • 60g Gorgonzola
  • 200g baby spinach leaves
  • 20g walnut halves, lightly toasted and broken into 1cm pieces

Preheat the oven to 220°C fan.

Prick the potatoes with a fork and put onto a parchment-lined baking tray. Bake for an hour (or until completely soft). Slice the cooked potatoes in half, lengthways, and scoop the flesh out into a bowl. Set the skins back onto the tray. Roughly mash the potatoes with 20g of the butter, the cream, Gorgonzola, ½ tsp of salt and plenty of black pepper.

Divide the remaining 5g of butter between the potato skins. Sprinkle generously with salt and put back in the oven for 8 minutes, until crispy.

Bring a medium pot of salted water to the boil, then add the spinach and wilt for just 10 to 15 seconds before draining. Squeeze as much water as possible out of the spinach, then stir into the potato mixture. Check the seasoning then pile the mixture into the potato skins. Bake for 15 minutes until crisp and browned. Sprinkle with the walnuts and serve.

(Original recipe from Ottolenghi Simple, Ebury Press, 2018.)

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Chicken Sours

We’re forever looking for things to do with chicken drumsticks. This spicy and zesty recipe from Claire Thompson’s New Kitchen Basics doesn’t disappoint. Serve with some rice if you like.

Wine Suggestion: a zesty, dry Riesling is our choice. Something like the Pikes Riesling from the Clare Valley, or alternately the Dönnhoff QbA Dry Riesling (or even better one of their Grosses Gewächs (great growth) dry wines) from the Nahe in Germany.

Chicken sours – serves 4

  • 1kg chicken drumsticks and/or chicken wings
  • 2 small unwaxed oranges
  • 1-2 jalapeños or other green chillies, finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 2 tsp runny honey
  • 2 tbsp vegetable oil
  • juice of 1 lime

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

Season the chicken with 1 tsp of salt and lots of coarsely ground pepper. Place on baking tray.

Grate the zest and squeeze the juice from 1½ of the oranges; finely slice the remaining half.

Combine the chilli, garlic, honey, oil, lime & orange zest and juice in a bowl, then brush over the chicken pieces.

Arrange the orange slices on the tray with the chicken and bake for 40-45 minutes or until cooked through and glazed. Baste occasionally with the pan juices as it cooks.

(Original recipe from New Kitchen Basics by Claire Thompson, Quadrille, 2019.)

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Prawn Korma with coco cauli rice

This is absolutely a diet dish but for a diet dish it’s particularly tasty.  Low calories and low carbs but we guarantee it will fill you up so if you’re cutting down we highly recommend this. You can buy bags of cauliflower rice but it is literally just cauliflower whizzed until it resembles rice. A large cauliflower will be fresher and cheaper! We like Madras curry paste (Patak’s is our preference) but you could use something less spicy, like a Korma.

Prawn Curry with with Cauliflower Rice – serves 4

FOR THE RICE:

  • a large cauliflower, broken into florets
  • 1 tbsp coconut oil
  • 1 tbsp desiccated coconut

FOR THE KORMA:

  • 1 tbsp coconut oil
  • 2 large onions, diced
  • 4 garlic cloves, sliced
  • 2cm root ginger, peeled and diced
  • 3 tbsp curry paste
  • 400ml tin of coconut milk
  • 400g frozen tiger prawns, defrosted
  • large handful of spinach leaves
  • 2 tbsp full-fat Greek yoghurt
  • 2 tbsp fresh coriander, chopped

To make the rice, whizz the cauliflower in a food processor until it looks a similar texture to rice.

Heat the coconut oil in a large frying pan and add the cauliflower and desiccated coconut.

Fry over a low heat, stirring occasionally, for about 12 minutes, or until tender.

For the curry, heat the coconut oil in a saucepan and sauté the onions, garlic & ginger for 8-10 minutes or until lightly coloured.

Add the curry paste and cook for a minute, before adding the coconut milk. Bring to the boil, then reduce the heat and simmer for 8-10 minutes or until the sauce has reduced and thickened.

Add the prawns and simmer gently for 3-4 minutes, then stir in the spinach, yoghurt & some seasoning.

Serve the curry with the cauliflower rice and top with the coriander.

(Original recipe from The Fast 800 by Michael Mosley, Short Books, 2019.)

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Confit Salmon with Citrus & Herb Salad

Alison Roman is often featured in the New York Times and her recipes have a huge following – check out #alisonroman on Instagram. Jono was gifted a copy of her fabulous cookbook, Dining In, and it has now been released in the UK. We suggest you order a copy and in the meantime try her excellent method for cooking salmon. You’ll find the salmon almost impossible to overcook and it ends up meltingly tender.

Wine Suggestion: We think that a fresh white works best and we’d suggest either a Verdicchio or a white Bordeaux made from Semillon & Sauvignon blanc both of which have fresh acidity and texture but won’t overwhelm the melt in the mouth flavours.

Slow Salmon with Citrus & Herb Salad – serves 4 to 6

  • 700g piece of skinless salmon
  • 2 lemons, thinly sliced
  • 1 blood orange or regular orange, thinly sliced
  • 6 sprigs of thyme, rosemary, oregano or marjoram (optional)
  • 375ml olive oil
  • a large bunch of parsley, coriander, dill and tarragon, leaves picked
  • 1 tbsp lemon juice

Preheat the oven to 150C.

Season the salmon with salt and black pepper on both sides and place in a large baking dish with the lemons, oranges and herb sprigs (if using).

Drizzle the olive oil over everything and cook in the oven for 20-25 minutes or until almost cooked through.

Toss the herbs with the lemon juice and some sea salt flakes and serve with the salmon.

(Original recipe from Dining In by Alison Roman, Clarkson Potter, 2017.)

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Chickpea fennel & leek soup

We recently bought a copy of the Venetian cookbook, Polpo, by Russell Norman – it’s about 7 years since it was published and we’ve been coveting it ever since. This soup doesn’t sound exciting but it’s absolutely delicious and will fill even the hungriest of bellies (perhaps with some bread).

Chickpea, leek  & fennel soup – serves 6 to 8

  • 500g dried chickpeas
  • 2 litres chicken stock
  • a pinch of dried chilli flakes
  • 2 shallots, finely diced
  • 2 leeks, cut into 1cm pieces
  • 2 small fennel bulbs, cut into 1cm pieces

Cover the chickpeas in water and soak overnight. Drain and put into a heavy-based pan with the chicken stock. The stock needs to cover the chickpeas by about 3 cm. Add the dried chilli and cook until tender (start checking after the first 30 minutes but they could take an hour).

Heat a little olive oil in another heavy pan and sweat the shallots, leeks and fennel until soft. Season with salt and pepper. Combine the chickpeas and stock with the sweated vegetables and simmer for 5 minutes.

Remove about a quarter of the veg and chickpeas and set aside (we forgot to do this!). Blend the remainder until smooth. Return the reserved veg and chickpeas to the pan and season to taste. Serve with a drizzle of good olive oil.

(Original recipe from Polpo: A Venetian Cookbook (of sorts) by Russell Norman, Bloomsbury, 2012.)

 

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