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Posts Tagged ‘Greenfeast’

Brussel sprout & smoked cheese gratin

We need no encouragement to eat more Brussels sprouts, but we will certainly be making this dish again from Nigel Slater’s Greenfeast. It is super indulgent and would work well in small portions as a side dish – though we just had huge platefuls for dinner.

Wine Suggestion: A fresh and young Chardonnay with a hint of oak  would be our choice. Tonight the Domaine Ventenac, Les Dissidents Préjugés from Cabardès in the Languedoc, made in large oak barrels (20hl) and grown on clay; crisp with mineral textures and a round vibrant core. A wine to help break the prejudice some people have for this grape.

Brussels sprouts, smoked mozzarella and dill – serves 3 (or more as a side dish)

  • 300g Brussels sprouts, trimmed and shredded
  • 40g butter
  • 2 tbsp olive oil
  • 15g dill, chopped
  • 250g smoked mozzarella, cut into thick slices
  • 250ml double cream

FOR THE CRUMBS:

  • 40g butter
  • a handful of coarse breadcrumbs
  • 3 tbsp chopped dill

Heat the oven to 200ºC/Gas 6.

Warm the butter and olive oil in a shallow pan, then add the sprouts and cook for 2 minutes. They should turn bright green. Stir in the dill and season with black pepper.

Put half the sprouts in a baking dish and add most of the mozzarella. Put the rest of the Brussels sprouts and cheese over the top.

To make the crumbs: warm the butter in a shallow pan, add the crumbs and cook until golden, then stir in the dill. Pour the cream over the sprouts and cheese and top with a layer of breadcrumbs. Bake for 25 minutes or until browned and bubbling.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)

 

 

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Haricot Beans with Rice & Onions

Another dish made for no other reason than half a bag of fresh dill in the fridge, threatening to go to waste. This is a big bowl of buttery deliciousness and the perfect comfort food for a cold night.

Wine Suggestion: to match the cold and damp evening, and this comfort food you need to look at a comforting, juicy red; tonight the Altosur Malbec, a wine that genuinely outperforms its pricepoint.

Haricot beans with rice and onions – serves 2

  • 2 medium onions, peeled and cut into thin rings
  • 1 clove of garlic, peeled and thinly sliced
  • 3 tbsp olive oil
  • 150g white long-grain rice
  • 2 cloves
  • 6 black peppercorns
  • 1 x 400g tin of haricot beans, drained
  • 60g butter
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • a handful of chopped dill

Warm the olive oil in a saucepan, add the garlic, then the onions, and leave to cook over a moderate heat until soft and golden. Remove from the heat, scoop out the onions and keep the pan for later.

Wash the rice in warm water, then drain and transfer to a saucepan and pour in water to cover by 2cm. Add salt, the cloves and the peppercorns, then bring to the boil. Turn down to a simmer, then cover tightly with a lid and leave for 10 minutes. Turn off the heat and leave the lid on for a further 5 minutes.

Melt the butter in the onion pan, then cook the cumin seeds and turmeric for a minute or until fragrant. Add the beans and heat through.

Fork through the rice, check the seasoning and pick out the cloves. Stir in the dill and divide between two bowls. Spoon over the hot beans and top with the fried onions.

(Original recipe from Greenfeast: autumn, winter by Nigel Slater, 4th Estate, 2019.)

 

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