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Posts Tagged ‘Gluten-free’

Cauliflower, Leek & Blue Cheese Risotto

Posted in Food, Gluten-free, Italian, tagged , , , , , , , , on 21 January 2018| Leave a Comment »

Cauliflower risotto

Using one of our favourite vegetables, that strangely we haven’t cooked for a while. Perfect comfort food for chilly evenings.

Wine Suggestion:  not as easy to suggest a wine as we thought given the conflicting flavours but we found that the Quinta Soalheiro Alvarinho Reserva a surprisingly good match. This combined a vibrant freshness with a layer of subtle oak, mineral nuttiness from the fine lees and a textured persistence that both balanced the food and didn’t overwhelm it. This wine continues to surprise with it’s quality and brilliance.

Cauliflower, leek & blue cheese risotto – serves 4

  • ½ a head of cauliflower, broken into florets
  • 25g butter
  • 2 leeks, cut into rings and washed thoroughly
  • 250g risotto rice
  • 1 litre hot chicken stock
  • 25g Parmesan cheese
  • 100g creamy blue cheese, e.g. Cashel blue or dolcelatte, broken into small chunks

Cook the cauliflower florets in boiling salted water until just tender, then drain well and set aside.

Melt the butter in a saucepan and cook the leeks over a low heat for about 10 minutes or until soft. Add the risotto rice and stir around until glistening with the butter. Now add the hot stock a ladleful at a time, stirring continuously until each has been absorbed before adding another. It should take about 25 minutes to add all of the liquid and by this time the rice should be cooked. A few minutes before the end, carefully stir in the cooked cauliflower and stir gently so you don’t break it up to much, then add the Parmesan and blue cheese.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2011.)

 

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Need Veggie Inspiration? Try your Indian cookbooks

Posted in Food, Gluten-free, Indian, Vegan, Vegetarian, tagged , , , , , , , , , , , on 15 January 2018| Leave a Comment »

Sweet potato vindaloo

It hasn’t happened just yet but there will come a time when we will grow tired of all the winter root veg and will be hankering for spring and some lighter dishes. If you start to feel this way we recommend turning to cookbooks inspired by India which often contain some of the most interesting and delicious veggie dishes. Don’t be put off by the fiery connotations of ‘vindaloo’, this is a spicy dish but nothing too scary and is tamed by the additions of fluffy white rice and cool yoghurt.

Sweet potato vindaloo – serves 4

  • 4 tbsp rapeseed oil
  • 6 cloves
  • 1 star anise
  • 20 black peppercorns
  • 1 cinnamon stick
  • 2 tsp cumin seeds
  • 6 cloves of garlic, crushed
  • 4cm piece of ginger, peeled and grated
  • 5 tbsp white wine vinegar
  • ¾ tbsp chilli powder (feel free to adjust to your own tolerance level)
  • 2 medium onions, finely sliced
  • 1 tsp salt
  • 1 tsp sugar
  • 1 x 400g tin of plum tomatoes
  • 1kg sweet potatoes, peeled and cut into bite-size cubes
  • yoghurt, to serve
  • steamed white basmati rice, to serve

Heat 1 tbsp of the oil in a large frying (for which you have a lid) over a medium heat, then add the cloves, star anise, black peppercorns, cinnamon stick and cumin seeds. Stir-fry for a couple of minutes until fragrant and then remove from the heat and grind in a spice grinder or pestle and mortar. Add the garlic, ginger & vinegar and continue to grind to a smooth paste, then mix in the chilli powder.

Heat the remaining 3 tbsp of oil in the same pan over a medium heat, then add the onions. Cook for 15 minutes or more until brown and caramelised. Add the spice paste, salt and sugar, then cook for another couple of minutes before tipping in the tomatoes and crushing with a wooden spoon. Fill the empty tomato tin half full with water and add to the pan. Cover the pan with a lid and cook for around 5 minutes, then add the sweet potatoes.

Bring the curry to the boil, then cover and simmer for 20 to 25 minutes or until the sweet potato is completely tender. Serve with cool natural yoghurt and hot basmati rice.

(Original recipe from Fresh India by Meera Sodha, Penguin, 2016.)

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Winter Minestrone

Posted in Food, Gluten-free, Italian, Soup, tagged , , , , , , , , , on 14 January 2018| Leave a Comment »

Winter minestrone

We’re never in our own house for Christmas as we travel up north to be with family. That doesn’t stop us on insisting that the stock left in the pot in which the ham was cooked, goes into the freezer ready for us to take home and make minestrone with. The perfect foil for all the over-indulgence in the days preceding.

Winter Minestrone – serves 6

  • 500g cavolo nero, remove any thicker stalks and shred thickly
  • 1 large onion, diced
  • 3 ribs of celery, diced, with a few leaves
  • 6 tbsp olive oil
  • 400g pumpkin/squash flesh, peeled and cut into 1cm chunks
  • 1 potato
  • 400g cooked white beans – we used a tin of cannellini beans
  • 1.5 litres of ham stock, water or bean broth (if you’ve cooked dried beans)
  • A parmesan rind (always good to keep in the fridge to add extra depth of flavour to soups)
  • A small sprig of sage
  • Freshly grated Parmesan, to serve

Wash the cavolo nero, strip any particularly thick stems from the leaves and roughly chop. Roll up the leaves and shred thickly.

Heat the olive oil in a large heavy-based pan and slowly fry the onion and celery with a pinch of salt, until soft, about 8 minutes.

Add the pumpkin/squash to the pan along with the cavolo nero stems and a tiny pinch of salt, stirring until each chunk glistens with oil. Add half the cavolo nero leaves, half the beans, the water and the parmesan rind.

Turn up the heat so the soup is almost boiling, then reduce to a simmer for 30 minutes or until the vegetables are tender. Five minutes before the end of the cooking time, add the rest of the cavolo nero and beans. Taste and season, then add the chopped sage. Allow it to sit for 5 minutes, then serve with some freshly grated Parmesan.

(Original recipe by Rachel Roddy in The Guardian, 24th November 2017.)

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Pepper-crusted Salmon with Garlic Chickpeas

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 13 January 2018| 2 Comments »

 

Pepper crusted Salmon with garlic chickpeasWe really liked this simple fish dish and the garlic chickpeas are delicious! Nice and easy for a Friday night.

Wine Suggestion: We opened a Muscadet, as it was in the fridge and they typically work with fish and seafood. That said we weren’t sure it would hold up to the stronger salmon, pepper and spices but were refreshingly surprised at how it more than held it’s own.

Pepper-crusted salmon with garlic & chickpeas – serves 4

  • 4 skinless salmon fillets, about 150g
  • 2 tsp black peppercorns
  • 1 tsp paprika
  • grated zest and juice of 2 limes
  • 1 tbsp olive oil

FOR THE CHICKPEAS:

  • 2 x 400g tins chickpeas
  • 3 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 150ml vegetable stock
  • 130g bag baby spinach

Heat oven to 190C/Fan 170C/Gas 5.

Put the salmon into a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, then mix with the paprika, lime zest and some sea salt.

Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 minutes or until the salmon is just cooked.

Meanwhile, drain the chickpeas and rinse well under cold water, then drain. Heat the oil in a pan, then add the garlic and cook gently for 5 minutes without browning. Add the chickpeas and stock and warm gently. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through before serving with the salmon. Serve a lime wedge on the side if you like.

(Original recipe by Dhruv Baker in BBC Good Food Magazine, December 2008.)

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Potato Soup

Posted in Food, Gluten-free, Irish Food, Soup, Vegetarian, tagged , , , , , , , , , on 10 January 2018| 3 Comments »

Potato soup

An invaluable recipe especially in Ireland as we always seem to have surplus potatoes lying around. This is what we cook when ‘there’s no food in the house’ and it’s pretty good.

Potato and fresh herb soup – serves 6

  • 50g butter
  • 425g potatoes, peeled and cut into 1cm cubes
  • 110g onions, cut into 1cm cubes
  • 1 tsp salt
  • 1 tbsp chopped herbs: parsley, thyme, chives
  • 850ml chicken or vegetable stock
  • 125ml creamy milk

Melt the butter in a heavy saucepan. Wait until it starts to foam, then add the potatoes and onions and stir to coat in the butter. Add the salt and some black pepper. Cover with a butter wrapper or some greaseproof paper and the saucepan lid. Sweat gently for about 10 minutes while you bring the stock to the boil in a separate pan.

When the vegetables are softened but not coloured, add the herbs and stock, then continue to cook until the vegetables are completely soft. Whizz the soup until smooth and season to taste. Thin with some creamy milk if necessary and garnish with some more herbs.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Ltd., 2001.)

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Swedish Spinach Soup with Egg Butterballs

Posted in Food, Gluten-free, Soup, tagged , , , , , , , , on 4 January 2018| 1 Comment »

Swedish spinach and butterball soup

We loved this spinach soup with and without the melting butterballs, which are a nice addition but by no means essential. Green soup makes us feel good about ourselves (even if there is some cream and butter in it).

Swedish spinach soup with egg butterballs – serves 6

FOR THE BUTTERBALLS:

  • 115g butter
  • yolks of 3 hard-boiled eggs

FOR THE SOUP:

  • 25g butter
  • 1 onion, finely chopped
  • 40g long-grain white rice
  • 1 litre chicken stock
  • 500g spinach
  • 150ml double cream
  • juice of ½ lemon

To make the butterballs, mash the butter and egg yolks together and season with salt and black pepper. Roll into 2.5cm balls, then cover with clingfilm and put into your fridge.

To make the soup, melt the butter in a large saucepan and sweat the onion over a low heat with the lid on for about 10 minutes or until soft but not coloured. Add a splash of water if the pan looks dry. Add the rice and stock and bring to the boil, then simmer for 15 minutes. Add the spinach and push down into the pan with a wooden spoon as it wilts. Bring to the boil, season and cook for 6 minutes, stirring, then cool.

Whizz the soup until smooth, then add the cream. Return to a saucepan to heat and add a squeeze of lemon juice and adjust the seasoning if necessary. Serve hot with the melting butterballs on top.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2011.)

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Pimp Your Peas with Roasted Shallots & Mint

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , on 2 January 2018| 1 Comment »

Peas with roasted shallots

This is a handy side dish for a roast dinner and adds a bit of interest to a bag of frozen peas, which our freezer is never without.

Peas with Roasted Shallots & Mint – serves 8

  • 550g shallots, peeled and halved
  • 85g golden caster sugar
  • 1 kg frozen peas
  • a bunch of fresh mint, chopped
  • 3 tbsp good quality olive oil
  • juice of ½ lemon

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

Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, then add the sugary shallots. Cook for a few minutes to caramelise the outside, then transfer to the oven for 5 mins to cook through.

Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve.

(Original recipe from BBC Good Food.)

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What are we going to do with all this turkey?

Posted in Food, Gluten-free, Healthy, Indian, tagged , , , , , , , , , , on 26 December 2017| Leave a Comment »

Turkey & parsnip curry

A regular post-Christmas dish in our house. It’s a bit Bridget Jones but really tasty and fairly light and healthy too. Just what you need if you’ve been on the mince pies 😉

Wine Suggestion: We love a nice Alsace Pinot Gris with this which is rich enough to stand up to the flavours and also contributes it’s own spices and freshness. We had an older Marcel Deiss Pinot Gris which was found in the cellar and it was deliciously complex, but an easier, younger wine would be good too.

Turkey & Parsnip Curry – serves 4

  • 2tbsp vegetable oil
  • 2 onions, thinly sliced
  • 500g parsnips, peeled and cut into chunks
  • 5 tbsp Madras curry paste (we like Patak’s)
  • 400g tin chopped tomatoes
  • 500g cooked turkey, torn into chunks
  • handful of chopped coriander, to serve
  • 150g natural yoghurt, to serve
  • cooked basmati rice, to serve

Heat the oil in a saucepan, then fry the onions gently for about 10 minutes or until softened and lightly coloured. Stir in the parsnips.

Stir in the curry paste, then add the tin of tomatoes with a little salt. Add 1½ tinfuls of water and bring to the boil, then reduce the heat, cover and simmer for 15 to 20 minutes or until the parsnips are just tender.

Stir in the turkey, then cover the pan and cook for another 5 minutes to heat through.

Serve over steamed basmati rice with some yoghurt on the side and coriander on the top.

(Original recipe from BBC Good Food Magazine, January 2003.)

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Turkey Stock

Posted in Food, Gluten-free, tagged , , , , , , , , on 23 December 2017| 1 Comment »

Turkey stock

Not the most glamorous of photos, but stocks are an essential addition to our kitchen and there is lots to be made from the Christmas leftovers. Save the water used to cook the ham as it makes a really good base for minestrone.  Salvage all the precious turkey bones to make this delicious stock on Boxing Day. It will keep in the freezer and is great for soups and risottos.

Basic Turkey Stock

  • 2 large onions
  • 2 sticks celery
  • 2 carrots
  • turkey carcass, broken into pieces (add the wings if they haven’t been eaten – no chance in our house!)
  • 6 peppercorns
  • parsley stalks
  • bay leaf

Roughly chop the veg, leave the skins on, then chuck them into your biggest pot. Put the bones on top and add the herbs and peppercorns. Cover with cold water then bring to the boil, skimming off any scum that rises to the top. Once the stock is properly boiling you need to turn it down to a very gentle simmer and keep topping up with more water if any veg or bones get exposed. Skim every now and then. After about 2 hours you should have a clear and tasty stock. Pass through a fine sieve, then portion up and freeze until you need it.

(Original recipe from BBC Good Food Magazine, January, 2008.)

 

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Chermoula Fish Tagine

Posted in Fish, Food, Gluten-free, tagged , , , , , , , on 21 December 2017| Leave a Comment »

Moroccan fish tagine

Perhaps not so festive but we find everyone is relieved at this time of year when you serve them some fish. We often turn to fish pie but this tagine is really tasty too and a welcome rest from richer dishes.

Wine Suggestion: A good, youthful Muscadet was our choice; in this case one made by Pétard Bazile that we picked up last time we were in France. There is such quality coming from this region in the Loire and we think the vibrantly fresh Muscadet’s work so well with seafood and fish. This didn’t disappoint.

Chermoula Fish Tagine – serves 4 to 6

  • 1kg white fish fillets with skin removed, cut into bite-sized chunks
  • 3 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery sticks, finely chopped
  • ½ a preserved lemon, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 600g potatoes, peeled and cut into 2cm pieces
  • 2 tbsp roughly chopped coriander

FOR THE CHERMOULA MARINADE:

  • 3 garlic cloves, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 1 tsp salt
  • small handful of coriander (include the stems)
  • pinch of saffron threads
  • 2 tsp cumin seeds, toasted and finely ground
  • 4 tbsp olive oil
  • juice of 1 lemon

Start with the marinade by pounding the garlic, chilli, salt, coriander, saffron & cumin seeds together with a pestle and mortar. Add the olive oil and lemon juice and mix to form a smooth paste (you could also use a mini blender if you’ve got one).

Reserve 2 tsp of the chermoula and put the rest into a large bowl or sealable plastic food bag. Add the fish and toss gently to coat, then leave to marinate for 2 hours (or 1 hour if time is short).

Put a large casserole dish or saucepan over a medium heat and add the 3 tbsp of olive oil. When the oil is hot, add the onion, carrot and celery. Cook for 8 to 10 minutes or until softened, then stir in the reserved chermoula and preserved lemon, tomatoes & potatoes. Pour in 300ml of water, season and bring to the boil. Reduce the heat, cover with a lid, and simmer for 10 to 15 minutes or until the potatoes are almost cooked.

Add the fish along with its marinade, and simmer very gently for another 4 to 5 minutes or until the fish is opaque. Divide between bowls and top with coriander.

Serve with couscous or crusty bread.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, Harper Collins, 2013).

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Salmon on Lentils with Herb Relish

Posted in Fish, Food, Gluten-free, Healthy, tagged , , , , , , , , , on 19 December 2017| Leave a Comment »

Salmon on lentils with herb relishEveryone loves salmon in our house and it helps with our oily fish intake, which makes us feel good about ourselves. The lentils in this dish make it good and hearty and the herb relish is fresh and delicious.

Wine Suggestion: despite it being traditional to drink rosé only during summer we like to have it all year round, and for oily “pink” fish like salmon a Provençal rosé, from Chateau Vignelaure makes a great match

Salmon on lentils with herb relish – serves 4

FOR THE LENTILS:

  • 2 tbsp olive oil
  • ½ a small onion, finely chopped
  • 1 celery stick, diced
  • 1 small carrot, diced
  • 150g Puy lentils
  • 2 sprigs of thyme
  • 275ml chicken stock or water
  • squeeze of lemon juice

FOR THE HERB RELISH:

  • 50g herb leaves (parsley, basil, mint & chives)
  • 1½ tbsp capers, rinsed
  • 2 garlic cloves, very finely chopped
  • juice of 1 lemon
  • 7½ tbsp extra virgin olive oil

FOR THE SALMON:

  • 30g unsalted butter
  • 1 tbsp groundnut oil
  • 4 x 175g salmon fillets

Start with the lentils by heating the oil in a saucepan and cooking the onion, celery and carrot until starting to soften. Stir in the lentils, thyme & stock and season with pepper. Bring to the boil, then simmer for 15 to 20 minutes but keep an eye on the lentils as they can turn mushy in minutes.

Meanwhile, chop the herbs very finely and mix with the other relish ingredients.

Heat the butter and oil for the salmon in a large frying pan. Season the fillets on both sides and cook over a high heat, skin side down, until the skin is crispy. Turn the fish over carefully and cook over a medium heat for another minute or two or until cooked through.

When the lentils are cooked, add the lemon juice and a good glug of olive oil and some seasoning. Put lentils on each plate and top with the salmon fillets and relish.

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

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In defence of sprouts…

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , on 18 December 2017| 2 Comments »

Sprout with roasted hazelnuts

Many sprout recipes claim to be able to convert sprout-haters. Not so, they are a lost cause and not worth wasting your Brussels on. The vinaigrette dressing on this unusual sprout dish makes this more like a warm salad and it would be particularly nice with some cold roast turkey.

Roast Brussels sprouts with hazelnuts – serves 6 as a side dish

  • 50g hazelnuts
  • 450g Brussels sprouts, halved lengthways
  • 60ml extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp Dijon mustard
  • ½ a red onion, very finely diced

Preheat the oven to 180ºC.

Spread the hazelnuts on a baking tray and roast for about 8 minutes. Tip into a clean tea towel and give them a good rub – the skins should come off easily. Roughly chop the hazelnuts and set aside.

Toss the sprouts with 1 tbsp of olive oil, some salt and black pepper. Tip onto a baking tray and roast for 20 to 30 minutes. or until tender and starting to turn crispy at the edges. Give them a shake half way through if you remember.

Whisk the remaining olive oil (45ml) with the lemon juice, mustard and onion and season to taste.

Toss the dressing with the roasted sprouts and hazelnuts and serve warm.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016.)

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Need Some Easy Nibbles for A Drinks Party?

Posted in Food, Gluten-free, Party Food, Vegetarian, tagged , , , , , , , , , , , on 15 December 2017| Leave a Comment »

Preserved peppers with goats cheese & pine nuts

These are delicious and super easy to put together in advance. They will come to no harm in the fridge for a few hours but take them out about 30 minutes before you serve them so they’re not fridge cold. They look pretty piled into a bowl too.

Wine Suggestion: the hot peppers makes some wines, especially reds, taste a bit metallic. Sauvignon Blanc and Gruner Veltliner are the obvious match for the ingredients in this dish. However, as it’s Christmas and we’re in a celebratory mood we opened a Sparking Saumur and found that good bubbly makes a superb match too.

Preserved Peppers Stuffed with Goats’ Cheese & Pine Nuts – makes lots

  • 400g jar Peppadew peppers (or other preserved mini red peppers)
  • 300-400g soft goats’ cheese
  • finely grated zest of 2 unwaxed lemons
  • 1 heaped tsp of dried mint
  • 30g of mint, leaves finely chopped
  • 75g toasted pine nuts, roughly chopped

Drain the peppers and pat them dry with kitchen paper – be nice and gentle so they don’t tear.

Put the goats’ cheese, lemon zest, dried and fresh mint and chopped pine nuts into a bowl, season generously with black pepper and mix together with a fork.

Take a small plastic food bag and snip one of the bottom corners off with scissors. Spoon the cheese mixture into the bag (it’s easier if you do it a bit at a time) and use to pipe the mixture into the peppers.

Serve straight away or keep in the fridge until later.

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

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Pears Poached in Bay and Balsamic with Serrano Ham

Posted in Food, Gluten-free, tagged , , , , , , , , , , on 12 December 2017| Leave a Comment »

Pears poached in bay and balsamic

The classic combination of sweet pears and salty ham. This makes a nice winter starter for entertaining guests and you can poach the pears in advance so there’s not too much to do when they arrive.

Wine Suggestion: with the combination of fruity/sweet pear and the salty ham this choice wasn’t immediately obvious, but an inspired guess lead us to Sparkling Moscato. We had a bottle of the Quady Electra, a Moscato from California that danced with this dish but you may find it easier to get a Moscato d’Asti (the most famous region for this style) or a local equivalent. The Moscato is low alcohol, and refreshingly fruity so perfect to start off a lengthy meal.

Pears poached in bay & balsamic with serrano ham – serves 4 as a starter

  • 200g caster sugar
  • 80ml balsamic vinegar
  • 4 bay leaves
  • 4 pears
  • 4 large slices of Serrano ham
  • 2 large handfuls of salad leaves
  • 3 tbsp pine nuts
  • 1 tbsp olive oil

Put 600ml of water into a saucepan over a medium heat with the sugar, vinegar and bay leaves. Bring to the boil, then simmer until the sugar has dissolved.

Toast the pine nuts in a dry frying pan but keep a careful eye on them as they turn from golden to blackened in the blink of an eye.

Peel the pears and try to leave the stalks intact. Trim the bases a little so they stand up nicely. Add the pears to the liquid and simmer until tender, turning them over in the liquid now and then. This can take anywhere from 10 to 25 minutes (depending on the size and ripeness of your pears) so you will need to keep a watchful eye. Remove from the liquid and allow to cool, then wrap each one in a slice of ham.

Season the liquid with salt and plenty of black pepper, then boil until it becomes a thick syrup.

Arrange the salad leaves on 4 serving plates. Put a pear on top of each and scatter over the toasted pine nuts. Mix the balsamic syrup with the tablespoon of olive oil and drizzle over the top.

(Original recipe from Herbs by Judith Hann, Watkins Media Ltd., 2017.)

 

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Cod with a Soy and Chive Marinade

Posted in Fish, Food, Gluten-free, tagged , , , , , , , on 4 December 2017| Leave a Comment »

Cod with a soy and chive marinade

Judith Hann is a friend and neighbour to Jono’s great uncle Graeme, who we’ve met a number of times without realising she was a great cook and proponent of herbs. To our delight we were sent her new book “Herbs” and promptly tried this fish dish. Superb, and we look forward to trying more of Judith’s recipes and expanding our own little herb garden in the city.

Wine Suggestion: a fresh, vibrant dry Riesling from Pikes in the Clare Valley matched the freshness and zing of this dish.

Cod with a soy and chive marinade – serves 4

  • 4 cod fillets (or use other firm white fish)
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 4 tbsp snipped chives
  • 2 bay leaves
  • 6 scallions, chopped
  • 1 large clove of garlic, finely sliced
  • 2.5 cm cube of root ginger, finely sliced or grated

Rub the cod all over with half the sesame oil, then put into a non-metallic dish. Toss with half the soy sauce, half the chives and the bay leaves, then cover and leave in the fridge for a minimum of 2 hours.

Preheat your grill to its highest setting. Heat a tablespoon of sesame oil in a frying pan and fry half the scallions with the garlic and ginger until softened – about 10 minutes. Add the rest of the soy sauce and season with pepper, then taste before seasoning with salt.

Meanwhile, grill the fish for 10 to 15 minutes or until it flakes easily with a fork.

Spoon the marinade over the fish and garnish with the remaining scallions & chives.

Serve with rice and pak choy or other Asian greens.

(Original recipe from Herbs by Judith Hann, Watkins Media Ltd., 2017.)

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Creamy Parsnip Mash

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , on 1 December 2017| 5 Comments »

Creamy parsnip mash

We’ve no time for Christmas until the first of December and the snow starts falling on our blog. As soon at that happens we’re in a frenzy of Christmas cake baking (meant to do it November but didn’t happen) and experimenting with possible dishes for the big day. We know not everyone is a fan of parsnips but if you’re a parsnip-loving family we highly recommend this easy variation on ordinary mash. The parsnips give the mash a lovely earthy flavour and it tasted great with our wintry beef & Guinness stew. The Northern Irish contingent in this household insists on the obligatory garnish of a generous blob of salted Irish butter.

Creamy parsnip mash – serve 4 (or more if you have lots of other side dishes too)

  • 900g potatoes, quartered (or halved if small)
  • 3 parsnips, chopped
  • 4 tbsp double cream

Boil the potatoes and parsnips until tender, then drain and mash with a large knob of butter and the double cream. Season well with salt and pepper.

 

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Carrot & Cumin Soup

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , , on 26 November 2017| 4 Comments »

Carrot & cumin soup

It seems to be getting more and more difficult to buy a carrot, with supermarkets in particular insisting that you buy a huge bag. Why can’t we be like France and just have troughs of veg for us to pick what we need from? This is a suitable end for almost a whole bag of carrots.

Carrot & Cumin Soup – serves 6

  • 35g butter
  • 600g carrots, chopped
  • 110g onion, chopped
  • 150g potatoes, peeled and cut into 1cm cubes
  • 2 tsp freshly roasted and crushed cumin seeds
  • pinch of sugar
  • 1.2 litres light chicken or vegetable stock
  • a little creamy milk (optional)
  • crème fraîche or yoghurt (to garnish)
  • coriander leaves, chopped

Melt the butter until foaming, then add the chopped vegetables. Season with salt, pepper and sugar and add the crushed cumin. Cover with a butter paper and a tight fitting lid. Leave to sweat over a low heat for about 10 minutes.

Remove the lid, add the stock and boil until the vegetables or soft – about 5 to 8 minutes, then purée the soup until smooth. Taste and adjust the seasoning.

Serve in warm bowls with a swirl of crème fraîche or yoghurt if you like and some freshly chopped coriander.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Ltd., 2001.)

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Mussel & Fennel Risotto

Posted in Food, Gluten-free, Italian, Shellfish, tagged , , , , , , , , , on 13 November 2017| 2 Comments »

Mussel & fennel risottoWe really liked this tasty risotto made with delicious stock from the mussels. Jules bought half the quantity of mussels (in error!) but it was no worse for it. The sort of thing we like to eat on a Friday night with a glass of something bubbly.

Wine Suggestion: As we have a few bottles of Sparkling Saumur lying around after our summer holiday to the Loire this year, we automatically gravitated to this and found it a good match. This time we opened the Bouvet-Ladubay Trésor blanc, a blend of mostly Chenin Blanc with some Chardonnay. Fresh and vibrant but with the quality of fruit to stand up to the food. Cost aside, we don’t know why more sparkling wines aren’t matched with food.

Mussel & fennel risotto – serves 4

  • 1.75kg mussels, cleaned thoroughly (discard any that don’t close when you hit them off the side of the sink)
  • 250ml dry white wine
  • a few parsley stalks
  • 6 black peppercorns
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • ½ fennel bulb, trimmed & diced
  • 300g risotto rice
  • 50ml dry vermouth
  • 4 tbsp finely chopped parsley
  • a squeeze of lemon juice

Put the mussels into a large saucepan over a medium heat with the white wine, parsley stalks and peppercorns. Cover and cook for 4 to 6 minutes or until opened. Shake the pan a couple of times as they cook.

Strain over a bowl to catch the cooking liquor and remove the mussels from their shells. Throw away any that haven’t opened.

Strain the liquor through a sieve lined with muslin to catch any grit, then heat until simmering gently.

Heat 5 tbsp olive oil in a heavy pan and sauté the onion, garlic and fennel over a medium heat until the onion is soft but not coloured. Stir in the risotto rice. Pour on the vermouth, then add the mussel liquor a ladleful at a time, stirring continuously. The rice should be cooked after about 20 minutes. Add some water if you run out of mussel liquor.

Stir in the mussels, parsley, lemon juice and seasoning to taste.

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

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Grilled Chilli & Coriander Salmon with Ginger Rice

Posted in Fish, Food, Gluten-free, Healthy, tagged , , , , , , , , , , , on 16 October 2017| Leave a Comment »

Grilled chilli & coriander salmon w. ginger rice

This is a bit of a fall back recipe for us on weeknights. It’s super simple and pretty healthy but there’s also something really nice and tasty about it. We think you should try this one! We grill an extra salmon fillet for our 3 year old (without the chillies) and she loves it with the ginger rice.

Wine Suggestion: Riesling, pure and simple. Try the vibrant Weingut Korrell “Slice of Paradise” dry Riesling from the Nahe in Germany, or if you want to push the boat out their Kreuznach Paradies Riesling, a full-throttle, powerful and dry Riesling with delicacy and a light touch despite the power and body. Even better if you can hang on to it for a few years and get the benefit of development in the bottle.

Grilled Chilli & Coriander with Ginger Rice – serves 2

  • 2 skinless salmon fillets, about 140g each
  • 1 red chilli, deseeded and finely chopped
  • small bunch coriander, chopped
  • 1 lime, halved

FOR THE RICE:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • small piece fresh root ginger, finely chopped
  • 1 garlic clove, thinly sliced
  • 100g basmati rice

Heat a tbsp of the oil in a pan and fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for another minute, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins or until the rice is tender.

Meanwhile, heat the grill to medium. Brush a baking tray with a little oil and place the salmon fillets on top. Grill for about 4 minutes, then scatter with the chilli, coriander, the other tbsp of olive oil and some seasoning. Return to the grill for another 4 minutes or until the salmon is cooked through.

Serve the salmon on top of the rice with a piece of lime to squeeze over.

(Original recipe from BBC Good Food)

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Thai Mussels with Coconut, Chilli & Lime

Posted in Fish, Food, Gluten-free, Shellfish, tagged , , , , , , , on 14 October 2017| Leave a Comment »

Thai mussels with coconut, chilli & lime

Mussels are a frequent Friday night feature in our house. This Thai inspired method tastes great and it looks very pretty too.

Wine Suggestion: this works with light, fruity and gently aromatic whites and our choice this evening was the Colterenzio Gewürztraminer from the Alto Adige in north-eastern Italy. A dry style but with lovely delicate fruit and subtle aromatics showing its cooler climate roots.

Thai mussels with coconut, chilli & lime – serves 4

  • 2kg mussels
  • 1½ tbsp groundnut oil
  • 1 onion finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 cm piece of fresh ginger, peeled and finely chopped
  • 2 red chillies, deseeded and sliced finely into long strips
  • 2 x 400ml tins coconut milk
  • juice of 1 lime
  • ½ tbsp soft light brown sugar
  • 2 kaffir lime leaves, cut into strips (or grated zest of a lime)

TO SERVE:

  • 2 kaffir lime leaves, cut into strips (or grated zest of a lime)
  • 4 tbsp roughly chopped coriander
  • ½ a red chilli, deseeded and shredded

Wash the mussels in a few changes of cold water and remove any beards and barnacles. Discard any that don’t close when you tap them on the side of the sink.

Heat the oil in a large saucepan. Add the onion, garlic, ginger & chillies. Cook over a medium heat until the onion is soft. Add the coconut milk, lime juice, sugar & lime leaves. Bring almost to the boil, then add the mussels.

Cover and cook for 4 minutes or until the mussels have opened, give the pan a good shake now and then. Throw away any mussels that haven’t opened and serve in a large bowl with the lime leaves, coriander and chilli scattered over the top.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2011)

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