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Posts Tagged ‘Herbs’

Marinated turkey breast with coriander, cumin & white wine

Not entirely the wrong season as turkey is available and cheap – we’re never sure why it isn’t more popular. If you’re not convinced try this tasty marinade from the original Ottolenghi Cookbook. This is very straightforward but you need to start a day ahead.

We used 1/2 turkey breast, but wrapped it in the whole skin and tied this to keep it together. If you find an amiable butcher we recommend getting them to do this too.

Wine Suggestion: We’d suggest opening a Chardonnay with texture and fresh acidity alongside ripe, deep fruit. We’ve recently tried some great Californian Chardonnays that reach this goal;  the Cline Sonoma Coast Chardonnay is a good, value option, or a new discovery, and a treat, the range of wines made by Tyler in Santa Barbara. Quite a bit more expensive but a real thrill.

 Marinated turkey breast with cumin, coriander and white wine – serves 4 to 6

  • 4 tbsp mint leaves
  • 4 tbsp parsley leaves
  • 4 tbsp coriander leaves
  • 1 garlic clove, peeled
  • 60ml lemon juice
  • 60ml olive oil
  • 125ml white wine
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ small turkey breast, skin on (about 1kg)

Put everything (except the turkey) in a food processor and blend for a couple of minutes until smooth. Put the turkey in a non-metallic container and pour over the marinade. Massage the marinade into the meat, then cover and leave in the fridge for 24 hours. The turkey should be immersed in the sauce.

Preheat the oven to 220C/Gas mark 7.

Take the turkey out of the marinade (but don’t throw the marinade away) and put it on a roasting tray. Put into the oven for 15 minutes, then reduce the heat to 200C/Gas mark 6. Continue to cook for another 15 minutes then reduce the temperature again to 180C/Gas mark 4. Cook for another 30-45 minutes or until cooked through. If you stick a knife into the centre of the meat it should come out hot. Cover with foil near the end of the cooking time if it is browning too much.

To make the sauce, heat up the reserved marinade in a small saucepan and simmer for 15 minutes or until reduced by about half. Taste and season.

Take the turkey out of the oven and let it rest for 10 minutes, then slice thinly and serve with the warm sauce.

(Original recipe from Ottolenghi: the Cookbook by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2006.)

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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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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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Spaghettini w. prawns basil parsley and pistachios

We know it’s Sunday and it’s getting colder and the clocks have changed, so we should really be posting a nice roast. However, we figure you probably have dinner sorted for today and you might like something to inspire you later in the week.

Wine Suggestion: the fresh, zesty Staforte Soave from Gaziano Prà would be a great match for this. Made from 100% Garganega it has apricot, peach and apple fruit flavours with touches of camomile and white flowers; followed by a textural finish. We would also try southern Italian Greco di Tufo and Falanghina’s with this dish; try to look for something with crispness, mid-weight and mineral texture and it should work.

Spaghettini with prawns, basil, parsley & pistachios – serves 4

  • 1 clove of garlic
  • ½ tsp sea salt
  • a large handful of basil leaves
  • a large handful of flat-leaf parsley leaves
  • a large handful of mint leaves
  • 75g roasted unsalted pistachio nuts
  • 1 tbsp finely grated parmesan
  • 1 tbsp lemon juice
  • 60ml extra virgin olive oil
  • 400g dried spaghettini
  • 500g raw peeled king prawns

Pound the garlic and half the sea salt to a paste with a pestle and mortar. Add the basil, parsley and mint and keep pounding together to make a thick paste. Add half the pistachios and grind them into the paste to get a creamy texture. Roughly chop the rest of the pistachios and stir into the paste with the Parmesan, lemon juice and 2 tbsp of the olive oil. Season with some more salt if needed and black pepper.

Meanwhile, bring a large saucepan of salty water to the boil and cook the pasta until al dente.

Put a heavy-based frying pan over a high heat and add the rest of the olive oil. Fry the prawns for a minutes on each side, then season with the remaining ¼ tsp of sea salt. Remove from the heat.

Drain the pasta and keep a little of the cooking water. Immediately tip the pasta back into the pot, then toss together with the herb paste and cooked prawns. Add a little of the pasta cooking water if necessary to loosen. Serve immediately on warm plates.

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

 

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Trout with brown butter & almondsA simple and delicious idea for trout fillets. Serve with steamed new potatoes and asparagus or other seasonal greens.

Trout with brown butter & almonds – serves 2

  • 4 small trout fillets with skin on
  • a handful of flaked almonds, lightly toasted
  • 50g butter
  • 3tbsp of chopped mixed herbs, we used parsley, thyme & chives
  • juice of ½ a lemon

Heat the butter in a frying pan until it starts to turn a nutty brown colour. Add the trout fillets, skin-side down, and cook for about 3 minutes on each side or until cooked through. Transfer the fish carefully onto warmed plates.

Add the almonds to the pan with a squeeze of lemon juice, some seasoning and the herbs. Toss the almonds gently in the buttery juices and pour over the fish.

Serve with steamed new potatoes and greens.

(Original recipe from BBC Olive Magazine, June 2005.)

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Dublin’s now officially cold and Wintery, so we thought we’d cook some soup for the week ahead 🙂

Winter cannellini bean soup

  • Heat 1 tbsp olive oil in a big saucepan and tip in 4 finely chopped shallots, 2 finely chopped cloves of garlic, a finely chopped carrot, 2 finely chopped celery sticks, 2 finely chopped leeks and 140g finely chopped streaky bacon.
  • Cook over a medium heat for about 5 minutes, until softened but not browned.
  • Pour in 1.4 litres of vegetable or chicken stock (we use Marigold), then add 2 bay leaves and 1/2 tsp dried oregano or marjoram.
  • Season and bring to the boil, then cover and simmer gently for 15 minutes.
  • Add 2 tins of drained and rinsed cannellini beans and simmer for another 5 minutes.

Credit to BBC Good Food:

http://www.bbcgoodfood.com/recipes/1148/winter-cannellini-bean-soup

Jono

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