Feeds:
Posts
Comments

Posts Tagged ‘Gluten-free’

Olive-oil Braised Runner Beans with Tomatoes

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , on 9 September 2018| Leave a Comment »

Olive oil braised runner beans with tomatoesWe loved these slow-cooked runner beans by Anna Jones in the Guardian. A delicious late summer side or lunch dish. Anna serves with feta, crusty bread and salad. We served as a side with roast chicken which was also great.

Olive-oil Braised Runner Beans with Tomatoes – serves 4

  • 150ml extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 200g ripe tomatoes, roughly chopped
  • 400g runner beans, destringed and sliced at an angle into 2 cm lengths
  • 2 tsp dried oregano
  • juice of 1 lemon

Heat the oil in a deep, heavy-based pan over a medium heat, add the onion and cook for about 5 minutes, until softened but not browned. Add the garlic and cook for another minute, then add the tomatoes, green beans, oregano and a good pinch of salt. The beans must be covered so if they are not add a little water.

Turn the heat to low and cook the beans for 45-60 minutes. Check occasionally to make sure they’re not dry and add more water as needed.

The beans are ready when soft and with no squeak, but not falling apart. Squeeze in the juice of half the lemon and season with black pepper. Taste and adjust the salt, pepper and lemon to taste.

Serve at room temperature.

(Original recipe by Anna Jones in The Guardian, Friday 27th August 2018.)

Read Full Post »

Crispy Parma Ham with Avocado and Hot Tomato Dressing

Posted in Food, Gluten-free, Healthy, tagged , , , , , , , , on 6 September 2018| 3 Comments »

Crispy Parma ham w avocado and hot tomato dressing

A really nice dish to serve as a starter in late summer when the tomatoes are at their best.

Wine Suggestion: We love serving slightly-chilled, young, light reds with salads like this. Given the Parma ham we chose the Colterenzio Pinot Nero from the Alto Adige, but it could have easily been a Joven Tempranillo, Beaujolais or Cheverny rouge. Young, lighter bodied, fruity and with a fresh acidity; perfect.

Crispy Parma Ham with Avocado & Hot Tomato Dressing – serves 4

  • 5 tbsp olive oil, plus a bit extra
  • 85g Parma ham, roughly torn
  • 2 large plum tomatoes, quartered, seeded and cut into thin slivers
  • 15g basil, roughly chopped
  • juice of 1 lemon
  • 100-120g mixed salad leaves
  • 1 large ripe avocado, peeled and sliced

Heat 1 tbsp of the oil in a non-stick frying pan over a high heat. Add half the Parma ham pieces, add some freshly ground black pepper and fry for one minute per side until crisp. Transfer to a plate and keep warm while you repeat with the rest of the ham.

Wipe any excess fat out of the pan and return to a low heat. Heat 4 tbsp of olive oil, then add the tomatoes, basil and lemon juice. Season with freshly ground black pepper and gently heat through for about 30 seconds.

Arrange the salad leaves on 4 plates. Top with the avocado slices, then pile on the crispy ham and spoon over the hot dressing. Serve immediately with a little extra salt if needed and an extra drizzle of olive oil.

(Original recipe by Lesley Waters in BBC Good Food Magazine, September 2001)

Read Full Post »

Thai Red Curry with Prawns

Posted in Food, Gluten-free, Shellfish, tagged , , , , , , , , on 5 September 2018| 1 Comment »

Thai red curry with prawns

An easy prawn curry with lots of veg.

Wine Suggestion: we’d actually suggest a red wine to match this dish, despite it being seafood. Our choice is a young, fruity reds with lower tannin like the Paria Grenache made by Domaine Ventenac from the Languedoc, or a lightly chilled Paco Garcia Rioja Seis. A hint of tannin and joyful fruit and juiciness with a lighter body … not too much weight for this dish even if the wines have good length.

Easy Thai Red Curry with Prawns – serves 6

  • 4 tbsp Thai red curry paste
  • 1 x 400ml tin coconut milk
  • 250ml whole milk
  • 2 potatoes, peeled and cubed
  • 300g butternut squash, peeled and cubed
  • 150g green beans
  • 12 button mushrooms, halved
  • 400g raw peeled prawns
  • fish sauce
  • coriander and steamed jasmine rice to serve

Heat a splash of oil in a large pan and fry the curry paste for a minute or until fragrant. Stir in the coconut milk and milk and bring to a simmer.

Add the potato and squash cubes and cook until almost tender, then add the green beans and mushrooms and simmer for 5 minutes.

Add the prawns, simmer until cooked through and season with the fish sauce.

Serve with steamed rice and some chopped coriander.

(Original recipe from BBC Olive Magazine, November 2011.)

Read Full Post »

Blistered Peppers, Pomodorini, Mozzarella & Pesto

Posted in Food, Gluten-free, Healthy, Vegetarian, tagged , , , , , , , , , , , on 2 September 2018| Leave a Comment »

Blistered peppers, pomodorini, mozzarella & pesto

Flavours of late summer and something different to use up fresh pesto. We loved this dish, so light but really tasty. Serve with salad and bread.

Wine Suggestion: We’d suggest a juicy Tempranillo with a touch of oak, like the Paco Garcia Rioja Seis; a modern style that doesn’t need food unlike some other Rioja wines. Very happily served alongside a dish like this.

Blistered peppers, pomodorini, torn mozzarella & pesto – serves 2

  • 2 large red peppers
  • 12 pomodorini or baby plum tomatoes
  • 3 cloves of garlic, crushed
  • 1  ball of buffalo mozzarella, torn into chunks
  • 4 tbsp fresh pesto

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

Cut the peppers in half lengthways, remove the seeds and rub all over with a little olive oil and seasoning.

Toss the tomatoes with some olive oil, seasoning and the garlic .

Heat a heavy oven-proof pan until hot. Put the peppers, cut-side down, into the pan and sear until blackened along the edges. Turn them over and add the tomatoes to the pan, then roast in the oven for about 10 minutes.

Put the tomatoes inside the peppers along with the chunks of mozzarella. Sprinkle with salt and pepper and drizzle with olive oil, then return to the oven until the mozzarella has started to melt. Put a tablespoon of pesto on each stuffed pepper before serving.

Serve with salad and bread.

(Original recipe by Alastair Hendy in Olive Magazine, August 2014.)

Read Full Post »

Tomato & Olive Salad with za’atar & Buttermilk Dressing

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 31 August 2018| Leave a Comment »

Tomato & Olive Salad

Fabulous flavours in this easy summer salad by Sabrina Ghayour. Great with barbecues – there’s still time before the cold evenings arrive.

Tomato & Olive Salad with Za’atar &  Buttermilk Dressing – serves 6 to 8

  • 800g mixed tomatoes
  • 250g pitted mixed olives
  • 15g chives, snipped
  • 200ml buttermilk
  • olive oil (Sabrina suggests a flavoured one like garlic or lemon)
  • 2 tbsp za’atar

Slice the tomatoes horizontally into 1cm-thick slices and arrange on a large platter. Spread the olives around the plate and scatter over half of the chives. Season generously with good sea salt and black pepper.

Season the buttermilk well with salt and a good slug of olive oil, the drizzle this over the salad. Scatter over the remaining chives and sprinkle over the za’atar. Serve right away.

(Original recipe from ‘Feasts’ by Sabrina Ghayour, Mitchell Beazley, 2017.)

Read Full Post »

Badargani – Aubergine Rolls Filled with Pomegranate & Walnuts

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 30 August 2018| 1 Comment »

Badargani

Honey & co strikes again with a great veggie Sunday supper and fab left-overs for lunch-boxes on Monday. They suggest serving with yoghurt and green salad – we had some steamed rice too.

Wine Suggestion: a conundrum in matching this with the slight bitterness from the walnuts, the earthy, smoky, velvety aubergine and the sweet-sour-crunchy pomegranates. In the end we went with the Chapelle en Rosé from Chateau St. Jacques d’Albas in Minervois which was red-fruited, sappy and minerally dry. If you can’t find this then open a dry rosé made in the style of Provence.

Badargani – Aubergine rolls filled with walnuts & pomegranate – serves 4

  • 4 large aubergines, trimmed
  • olive oil

FOR THE FILLING:

  • 1 large red onion, diced finely
  • 3 tbsp olive oil
  • ½ tsp salt
  • 100g toasted walnuts, roughly chopped (keep 2 tbsp for garnish)
  • 2 tbsp pomegranate molasses
  • ½ tsp freshly ground black pepper
  • 5 cm piece of fresh ginger, peeled & grated
  • 15-20g parsley, chopped
  • 100g fresh pomegranate seeds (keep 2 tbsp for garnish)
  • a pinch of cayenne pepper

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

Slice each aubergine into 5 or 6 slices lengthways. Keep the outside slices for the filling and the long inner slices for the rolls. Brush a couple of baking trays with oil and lay the inside aubergines slices flat on them. Drizzle with more oil and season with salt and black pepper. Roast for 20-25 minutes or until golden and soft, turn the trays around mid-way to make sure they cook evenly. Set aside to cool.

Cut the aubergine trimmings into small dice (similar to the onion). Fry the onion in the olive oil over a medium heat until starting to soften, then add the diced aubergine and salt. Cook until the aubergine goes very soft. Take the pan off the heat and add the rest of the ingredients. Mix well and season again if needed.

Put a large spoon of filling at the end of each aubergine slice and roll into thick sausages. Put the filled rolls into an ovenproof serving dish. Spoon any leftover filling around the edges. Put into the oven for 5 minutes to warm through before serving.

Sprinkle the rolls with the reserved walnuts and pomegranate seeds. Serve about 3 rolls per person with a dressed green salad, some yoghurt and steamed rice.

(Original recipe from ‘Honey & Co. Food from the Middle East’ by Sarit Packer & Itamer Srulovich, Saltyard Books, 2014.)

Read Full Post »

Strawberry and Buttermilk Ice Cream

Posted in Dessert, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 27 August 2018| Leave a Comment »

Strawberry and buttermilk icecream

We’re getting late in the strawberry season, so they’re both cheaper and have great flavour. This is an easy ice cream by Diana Henry with a texture similar to sorbet. Great on its own but we also loved this with some rich chocolate truffle ice cream laced with rum.

Strawberry & Buttermilk Ice Cream – makes 1 litre

  • 500g strawberries
  • 175g caster sugar
  • 1 vanilla pod, split lengthways
  • 375ml buttermilk
  • 115g sour cream
  • pinch of sea salt flakes

Remove the green tops from the strawberries, then slice and put into a bowl with half the sugar and the seeds from the vanilla pod. Leave to sit for half an hour.

Pour the fruit and all its juice into a food processor with the remaining sugar and whizz to a purée. Push the purée through a nylon sieve to remove the strawberry seeds. Mix with buttermilk, sour cream & salt.

If you have an ice cream machine you can churn in that or alternatively transfer to a shallow container and put straight into the freezer. You will need to churn it manually by putting back into the food processor after an hour, then twice more at 2 hour intervals. The ice cream must be covered with a lid or cling film in between churning and when you store it.

Remove the ice cream from the freezer about 10 minutes before serving to allow soften a bit.

(Original recipe from How to Eat a Peach by Diana Henry, Mitchell Beazley, 2018.)

 

Read Full Post »

Parmigiana di Melanzane e Pepperoni con Prosciutto di Parma

Posted in Food, Gluten-free, Italian, tagged , , , , , , , , on 20 August 2018| Leave a Comment »

Parmigiana di Melanzane e Pepperoni con Prosciutto di Parma

We love this Italian dish that bursts with summer flavours. It takes a while to prepare but the rich flavours are really rewarding and it is straightforward to prepare. You will need a big dish as this is a generous portion for 6 but it makes delicious lunchbox leftovers. Kids like it chopped up a bit and stirred through pasta too. Serve with a green salad and you will definitely need bread to help clean your plates.

You can assemble the dish up to a day in advance and bake for 40 to 45 minutes when ready to serve.

Wine Suggestion: this is a robust dish and needs an equally robust and fresh red wine to match. Our choice tonight was made by an old friend Laura, the Gianni Brunelli Rosso di Montalcino; fresh youthful and elegant and yet with a powerful backbone.

Parmigiana di Melanzane e Peperoni con Prosciutto di Parma – serves 6

  • 4 red peppers
  • 2 aubergines
  • 1 onion
  • 1 carrot, peeled
  • 1 stick of celery
  • 2 large garlic cloves
  • 3 tbsp olive oil
  • 1½ x 700g jars passata or sugocasa
  • 3 tbsp fresh chopped herbs including parsley, tarragon and chives if possible
  • 2 good handfuls of basil leaves, torn
  • 140g prosciutto
  • 140g Parmesan
  • 3 x 100g balls mozzarella

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

Put the peppers onto a baking sheet and cook for 45 minutes or until the skins are soft and blackened in places.

Trim the ends of the aubergines and slice them lengthways into 1cm thick slices. Put the aubergines in a colander and sprinkle generously with salt. Put a saucer on top and weight down with a tin of tomatoes (or something similar). Leave for about 20 minutes.

Remove the roasted peppers from the oven and either put them into a bowl covered with cling film or into individual sealed sandwich bags to cool for 20 minutes or so.

To make the sauce, peel and chop the onion and roughly chop the carrot and celery stick. Whizz these in a food processor until finely chopped. Crush the garlic on a board with some salt.

Heat 1 tbsp of the oil in a large frying pan. Cook the carrot and celery mixture for a few minutes or until softened but not browned. Add the garlic and cook for another minute, then add the passata. Simmer the sauce for 10 minutes until thickened. Stir in the chopped herbs and basil leaves. Season to taste and set aside.

Brush the aubergine slices with the rest of the oil and cook in batches on a griddle pan for 3 to 4 minutes on each side or until softened and browned (you can cook under a grill if you haven’t got a griddle pan).

Lay all of the slices of prosciutto together on a board, then slice finely. Finely grate the parmesan and slice each mozzarella ball into 6.

When the peppers are cool enough to handle, remove and discard the stalks and seeds. The blackened skins should also peel off easily. Slice the peppers into rough strips

To assemble the dish begin by spreading a layer of sauce over the base of a large casserole dish or roasting tin. Layer half the aubergines, a third of the mozzarella and a third of the prosciutto on top. Follow this with another third of the mozzarella, a third of the grated Parmesan and prosciutto and another handful of basil leaves.

Spoon over half of the remaining tomato sauce and top with all of the peppers. Layer over the rest of the mozzarella, prosciutto, aubergine and another third of the Parmesan.

Finally spoon over the rest of the sauce and finish with the remaining Parmesan and a drizzle of oil. Bake for 30-35 minutes or until browned and bubbling. Remove from the oven and allow to sit for 5 minutes before serving.

(Original recipe by Valentina Harris in BBC Good Food Magazine, January 2001.)

Read Full Post »

Salmon Pâté with Lemon & Dill

Posted in Food, Gluten-free, tagged , , , , , , , on 19 August 2018| Leave a Comment »

Salmon pâté with Sheskin smoked salmon

This simple pâté can be whipped up in just a few minutes. Serve with some toast or breadsticks. We also had some fabulous candied salmon from Sheskin in County Monaghan. It’s amazing!!! See here for more details: http://www.sheskin.ie

Wine Suggestion: we paired this with the Bouvet-Ladubay “Trésor” Sparkling Saumur, a vintage sparkling made from Chenin Blanc and Chardonnay made in oak. Creamy, smooth and deep while remaining fresh and vibrant.

Smoked Salmon Pâté with Lemon & Dill – serves 4

  • 150g smoked salmon, chopped into small pieces
  • 200g tub soft cheese
  • 1 tbsp crème fraîche (optional)
  • juice of half a lemon
  • a small bunch of dill or chives
  • breadsticks or toast, to serve

Put the soft cheese, crème fraîche and lemon juice into a food processor. Season generously with salt and black pepper, then whizz to combine. Add the smoked salmon and pulse a few times. We like a chunky texture but you can keep going until smooth if you prefer.

Stir in the herbs and serve in a bowl with breadsticks or toast on the side.

(Original recipe from BBC Good Food)

Read Full Post »

Fragrant Yellow Rice with Cashews and Peas

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , on 16 August 2018| Leave a Comment »

Fragrant yellow rice with cashews and peas

This fragrant rice is great with curries and it looks nice and bright on the plate.

Fragrant Yellow Rice with Cashew Nuts & Peas – serves 4 to 6

  • 100g cashew nuts, toasted
  • knob of butter
  • 1 small onion, very finely chopped
  • 1 tsp mild curry powder or paste
  • 1 tsp turmeric
  • 350g basmati rice, well rinsed
  • 50g coconut cream
  • 75g frozen peas

Heat the butter in a pan and sauté the onion for a few minutes or until softened. Stir in the curry powder or paste and turmeric and continue to cook for another minute.

Add the rice to the onions with a good pinch of salt, then pour in the coconut cream and freshly boiled water to cover the rice by about 2 cm, about 600ml. Cover with a lid and bring to the boil, then turn the heat to very low and simmer gently for another 8 minutes.

Remover the rice from the heat and tip in the peas and cashew nuts, then set aside to steam for another 4 minutes. Fluff up with a fork before serving.

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

Read Full Post »

Summer Soupe au Pistou

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , on 15 August 2018| 1 Comment »

Summer Soupe au Pistou

A lovely fresh-tasting soup full of veg and basil – smells just like summer.

Summer soupe au pistou – serves 4 to 6

  • 1 leek, chopped
  • 1 large potato, peeled and chopped
  • 1 celery stick, chopped
  • 1.7 litres of chicken stock (or vegetable stock if you prefer)
  • 2 courgettes, chopped
  • 225g green beans, chopped into short lengths
  • 225g drained tinned haricot beans (or use another white bean)
  • 12 cherry tomatoes, quartered
  • 2 tbsp chopped parsley
  • 2 bunches of basil
  • 3 cloves of garlic
  • 125ml extra virgin olive oil
  • grated Parmesan, to serve

Heat a splash of olive oil in a large pot and gently cook the leek, potato and celery for 5 minutes.

Add the chicken stock, season well and cook for 10 minutes.

Add the courgettes, green beans, haricot beans and cherry tomatoes. Cook for 5 minutes or until the vegetables are tender, then add the parsley.

To make the pistou: whizz the basil and garlic with some seasoning in a blender then gradually add the olive oil.

Top the soup with the pistou and Parmesan.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

Read Full Post »

Honey-Glazed Baked Ham

Posted in Food, Gluten-free, Pork, tagged , , , , , , , on 12 August 2018| Leave a Comment »

Honey glazed baked ham

We love baked ham and don’t know why so many save it only for Christmas. It’s great for Sunday lunch with champ, cauliflower cheese and greens and there is always loads leftover for sambos (that’s sandwiches for the non-Irish).

Wine Suggestion: lucky us had a bottle of the Jamet IGP Syrah from the Northern Rhône.  Jamet is a top producer of Côte Rôtie, which Jono’s company imports, and the Syrah is their joyful entry level wine which is allocated in small lots. We get an allocation of 6 bottles which we happily buy each time a shipment arrives, we wish we could get more. Works perfectly with the ham too.

Honey-glazed baked ham – serves 4 to 6

  • 1 x 1.75g gammon joint
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 2 bay leaves
  • 12 black peppercorns
  • 200ml freshly squeezed orange juice
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp light brown sugar

Soak the gammon in cold water overnight, then rinse well and put into a large saucepan. Cover with fresh cold water and add the onion, carrot, bay leaves and peppercorns. Bring to the boil slowly, then cover and simmer very gently for 1½ hours, skim off any white froth from the surface now and then. Remove from the heat and leave to cool in the liquid.

Heat the oven to 200C/400F/Gas 6.

Remove the gammon from the liquid and cut away the rind leaving a thin layer of fat. Score the fat in a diamond pattern and put the joint into a small roasting tin, then pour in the orange juice.

Mix the mustard, honey and sugar together and season generously with black pepper, then smear all over the gammon. Bake for 25-30 minutes or until caramelised. Leave to rest in a warm place for at least 20 minutes, then carve.

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

Read Full Post »

Squid Stuffed with Marjoram

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , on 11 August 2018| Leave a Comment »

Squid stuffed with oregano

There is a huge marjoram bush growing in our garden and it’s a herb we definitely don’t use enough of. Use tender baby squid for this and have it all prepped in advance. This is a super simple starter to throw onto the barbecue as people arrive.

Our fishmonger carries good frozen squid for when there is none available fresh and it works just as well.

Wine Suggestion: a crisp, dry and minerally white with a citrussy lemon character, like Assyrtiko from Greece, would have been our first choice, but as we didn’t have one in the fridge we pulled out a bottle of Zero de Bouvet-Ladubay, a sparkling Saumur made from Chenin Blanc and, like its name suggests, completely dry with zero residual sugar. It worked just as well.

Baby squid with marjoram – serves 4

  • 600g baby squid
  • 2 lemons
  • 3 tbsp marjoram leaves, roughly chopped
  • 2 dried chillies, crumbled (or use chilli flakes)
  • extra virgin olive oil

To prepare the squid you need to pull away the head and tentacles and any pulpy stuff inside the sac. Cut out the hard beak. Wash the tentacles and sac. The recipe suggests leaving the skin and fins on but we usually remove them. Pat dry with paper towels.

Squeeze the juice from 1 of the lemons and cut the other one into quarters.

Season the squid generously inside and out and put 1 tsp of the marjoram into each sac.

Mix the crumbled chilli with 1 tsp lemon juice, 2 tbsp olive oil and the rest of the marjoram.

Cook the squid bodies and tentacles on a hot barbecue and squeeze over a little lemon juice. Turn almost straight away – when the white flesh has charred lightly – and char on the other side. Serve with the sauce and lemon.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Roges, Clarkson Potter, 2006.)

 

Read Full Post »

Chickpea & Chard Pork

Posted in Food, Gluten-free, Pork, tagged , , , , , , , , , , , on 9 August 2018| 2 Comments »

Chickpea & Rainbow Chard Pork

We made this with some fabulous rainbow chard from one of our best friends’ vege patches. So simple and super tasty.

Wine Suggestion: Find a youthful Tempranillo with little or no oak influence, juicy fruit and not too much extraction (tannins). Chill it for 30 minutes and enjoy. Our choice, the Paco Garcia Rioja Seis.

Chickpea & Chard Pork – serves 4

  • 400g pork fillet, seasoned with salt and black pepper
  • 1 x 480g jar of roasted red peppers in brine, drained and diced into 1cm cubes
  • 300g rainbow chard, finely sliced including the stalks
  • 1 heaped tsp of fennel seeds
  • 1 x 660g jar of chickpeas

Heat a large shallow casserole over a high heat. Put 1 tbsp of oil into the pan along with the pork and sear for 5 minutes, turning over halfway (you can cut it in half if it fits easier).

Remove the pork from the pan, then add the fennel seeds, peppers and chard to the fat left behind. Stir fry for a couple of minutes before pouring in the chickpeas and their juice. Season, stir well and bring to the boil. Nestle the pork in to the chickpeas so that it’s touching the bottom of the pan and pour over any juices from the plate. Cover and simmer gently for 12 minutes or until the pork is just cooked through, turn the pork over now and then as it cooks.

Rest for 2 minutes, then slice the pork and check the chickpeas for seasoning. Add a splash of red wine vinegar and a drizzle of oil before serving.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)

Read Full Post »

Spicy Yoghurt Chicken

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , on 8 August 2018| 3 Comments »

Spicy Yoghurt Chicken

Drumsticks are a regular weeknight dinner in our house and we’re always looking for ideas for what to do with them. You can cook these on the barbecue or in the oven – we find oven first and finished on the barbecue works well.

Wine Suggestion: Our choice of the Domäne Wachau Grüner Veltliner Federspiel was a good match with the spice, chilli and chicken, as well as fresh to suit the warm weather we’re having. Long may it last.

Spicy yoghurt chicken – serves 4

  • 8 skinless chicken drumsticks (the skins are easy to pull off)
  • 142ml pot natural yoghurt
  • 1 tsp chilli powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp ground turmeric

Make a few slashes in the drumsticks with a sharp knife.

Mix the yoghurt and spices together in a large bowl and season with salt and black pepper. Add the drumsticks and massage with the yoghurt mixture, then cover and chill in the fridge for 30 minutes.

Lift the drumsticks out of the yoghurt and shake off the excess.

Cook on a hot barbecue for 20-25 minutes or roast in the oven for 30 minutes (200C/180C Fan)

(Original recipe from BBC Good Food)

 

Read Full Post »

Finocchiona Salami with Fresh Borlotti Beans

Posted in Food, Gluten-free, Italian, tagged , , , , , , , , , on 4 August 2018| Leave a Comment »

Finocchiona salami with fresh Borlotti beans

We grew fresh borlotti beans in our little garden last summer. The beans had a fabulous creamy texture. Serve this as a starter with lots of ciabatta to mop the plates with. Finocchiona is a soft salami from Tuscany with fennel seeds in it.

Wine Suggestion: If you feel like a white choose a Vermentino from the Tuscan coast; we like the Poggio ai Ginepri Toscana Bianco. If red is what you feel like search out a fresh, youthful and fruit-driven Chianti like the Rocca delle Macie Chianti Vernaiolo, a real taste of spring and summer with no oak and vibrantly fresh fruit.

Finocchiona salami with fresh borlotti beans – serves 4 as a starter

  • 1kg fresh borlotti beans, podded
  • 2 cloves of garlic, peeled
  • 3 tbsp red wine vinegar
  • extra virgin olive oil
  • 4 plum tomatoes
  • 300g Finocchiona salami, finely sliced

Put the beans into a medium-sized saucepan with the garlic and cover with water. Bring the the boil, then simmer for 25 to 35 minutes or until tender. Drain, season generously, then add the vinegar & 3 tbsp of your best olive oil.

Slice the plum tomatoes in half lengthwise, then cut each half into 3 long strips. Season the tomatoes, then gently fold into the borlotti beans.

Divide the beans between 4 plates and scatter the salami over the top. Serve drizzled with some more oil.

(Original recipe from Italian Two Easy by Rose Gray & Ruth Rogers, Clarkson Potter, 2006.)

 

Read Full Post »

Prawn & Spinach Curry

Posted in Asian, Food, Gluten-free, Indian, Prawns, tagged , , , , , , , , , on 30 July 2018| Leave a Comment »

Prawn & Spinach Curry

An easy weeknight curry and perfect for using up that bag of frozen prawns in the freezer. Serve with steamed rice.

Wine Suggestion: As it was a hot night and we needed cooling down, a bottle of beer (Peroni to be precise) from the fridge hit the spot with this. Refreshing and we just like beer with curry.

Prawn & Spinach Curry – serves 4

  • 3 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 tbsp hot curry paste (we like Patak’s Madras)
  • 400g tin chopped tomatoes
  • 300ml vegetable stock
  • 1 tbsp sugar
  • 200g carton creamed coconut
  • 400g raw peeled tiger prawns, defrosted
  • 250g baby spinach leaves
  • large handful of frozen peas
  • bunch of coriander, roughly chopped

Heat the oil in a pan and fry the onions for about 5 minutes to soften, then stir in the curry paste and fry for another minute. Add the tomatoes, stock, sugar, and coconut cream, then season. Cook gently for 15 minutes until thickened.

Add the prawns and spinach, then cook for a few minutes. Stir in the peas and heat for another few minutes. Sprinkle with coriander and serve with steamed rice.

(Original recipe from BBC Good Food Magazine, July, 2005)

Read Full Post »

Duck & Orange Salad

Posted in Food, Gluten-free, tagged , , , , , , , , , , on 29 July 2018| Leave a Comment »

Duck & Orange Salad

We cooked this while camping in the Dordogne where duck is plentiful and you can buy fabulous fresh walnuts in all the local markets. What a treat!

Wine Suggestion: we can suggest a glass of the walnut liqueur “Liqueur de Noix” for dessert. The Tante Mïon we found from Sarlat was definitely artisanale, but had great character and smoothness. A holiday treat.

Duck & Orange Salad – serves 2

  • 2 x 150g duck breast fillets with skin on
  • 1 baguette
  • 15g shelled unsalted walnuts, chopped
  • 3 oranges or blood oranges
  • 30g watercress

Score the duck skin with a sharp knife, then rub all over with sea salt and black pepper. Place the duck breasts skin side down in a large non-stick frying pan on a medium-high heat. Sear for 6 minutes or until the skin is dark golden, then turn over and cook for another 5 minutes (or longer if that’s your preference). Remove to a board to rest but leave the pan on the heat.

Slice 10 thin slices of baguette. Put the slices of bread into the hot pan with the walnuts and toast in the duck fat until golden, then remove and arrange the toasts on a serving plate.

Meanwhile, top and tail the oranges, cut away the peal, then slice finely into rounds (remove any pips as you go).

Finely slice the duck and put the slices on top of the little toasts. Scatter any extra duck and the oranges around, then dress the watercress with any resting juices on the board and sprinkle over. Scatter over the toasted walnuts, season, and serve.

(Original recipe from Jamie Oliver’s ‘5 Ingredients’, Michael Joseph, 2017)

Read Full Post »

Lamb & Saffron Tagine

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , on 27 July 2018| Leave a Comment »

Lamb & saffron tagine

We tend to avoid hot dishes like this in the summer time which is a bit silly really as they eat tagine all year round in Morocco which is usually hotter than Dublin whatever the time of year. Marinate the lamb up to 48 hours in advance, if you can, to maximise the flavour. Serve with herby couscous or bread.

Wine Suggestion: It was a hot day when we made this dish so we took inspiration from Spanish winemakers and chilled a red wine for 30 minutes and were delighted we did. Our choice was Massaya’s le Colombier from the Beqaa Valley in Lebanon, a wine we find naturally pairs with Middle Eastern, North African and Spanish cuisine effortlessly. This is a winery really on the up and we think each new vintage is better than the last.

Lamb & Saffron Tagine – serves 6

  • 1.8kg diced neck or shoulder of lamb
  • 2 tbsp vegetable oil
  • 2 large onions, chopped
  • 3 cloves of garlic, crushed
  • 2 cm piece of ginger, peeled and grated
  • 800ml passata or tinned chopped tomatoes
  • 750ml chicken stock
  • 2 tsp saffron strands, soaked in 1 tbsp of warm water
  • 200g dried dates, halved
  • 100g golden sultanas
  • 75g chopped pistachios

FOR THE MARINADE:

  • 2 tsp ground black pepper
  • 2 tsp turmeric
  • 2 tsp ground cinnamon
  • 1 ½ tsp paprika
  • 1 tsp cayenne pepper
  • 2 tbsp groundnut oil

Mix the marinade ingredients together in a large bowl, then add the lamb and mix until coated. Cover and leave in the fridge overnight or for up to 48 hours.

Heat the oven to 150C/130C fan/gas 2.

Put a large casserole over a medium heat with 1 tbsp of oil. Sauté the onions for about 10 minutes or until softened but not coloured. Add the garlic and ginger for the last 3-4 minutes.

Meanwhile, heat 1 tbsp of oil in a large frying pan and put over a high heat. Add the lamb and brown all over.

Pour half of the stock into the lamb pan to deglaze then transfer everything to the casserole with the onions.

Add the passata or tomatoes, the rest of the stock, saffron and soaking liquid, dates, sultanas and most of the pistachios. Season with salt and black pepper.

Bring to the boil, cover with a lid and cook in the oven for 2-2½ hours until the meat is very tender and the sauce thickened. Serve sprinkled with chopped mint and the rest of the pistachios.

(Original recipe from ‘Marcus at Home’ by Marcus Wareing, HarperCollins, 2016.)

 

Read Full Post »

Crispy New Potatoes with Olives, Capers & Herbs

Posted in Food, Gluten-free, Potato, Side dish, tagged , , , , , , , , on 26 July 2018| Leave a Comment »

Crispy new potato bake

This is a bit different and perfect when you’ve got over the initial excitement of new potatoes and feel like doing something other than steaming them and covering them with butter. Jersey Royals are nice if you can find them. We served these with some salmon and herby mayonnaise.

Crispy new potatoes with olives, capers & herbs – serves 4

  • 1kg Jersey Royal potatoes or other small new potatoes
  • handful small capers
  • 2 handfuls stoned black olives
  • 1 tbsp thyme leaves
  • small bunch rosemary, broken into sprigs
  • 6 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar

Heat oven to 240C/Fan 220C/Gas 9.

Boil the potatoes until almost cooked – about 12 minutes. Drain, then slice and put into a large bowl. Tip in the capers, olives and herbs, then add most of the olive oil and season. Gently mix together, lightly crushing the potatoes as you go.

Line a medium Swiss roll tin with baking parchment, leaving some overhanging. Tip the potatoes into the tray and spread to flatten. Mix the vinegar with the rest of the oil and drizzle over. Bake for 40 minutes or until crisp and golden.

(Original recipe from BBC Good Food)

Read Full Post »

« Newer Posts - Older Posts »