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Posts Tagged ‘lemon’

Barbecue Lamb Koftas

Posted in Barbecue, Food, Lamb, tagged , , , , , , , , , , , , , , on 24 August 2024| Leave a Comment »

It’s been a funny year for the barbecue, lots of bad weather and then when it turns nice it’s often not in the forecast. Surely, we are due some nice back to school weather and you’ll have the opportunity to cook these tasty koftas.

Wine Suggestion: From an incredibly awarded, but always under the radar Clare Valley winery is Kilikanoon’s Killermans Run GSM. We’re always amazed at the amount of depth and finesse this wine has. With a full-body, but complete balance, this finishes superbly long and weightless. Bravo!

Lamb koftas – serves 4

  • a little vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • 800g lamb belly, minced
  • 4 cloves of garlic, finely grated
  • 1 tsp ras el hanout
  • 1 tsp ready-made mint sauce
  • finely grated zest of 1 lemon
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • lemon wedges and coriander leaves, to serve

Heat the oil in a frying pan on the hob and fry the onion over a medium heat for 8-10 minutes or until soft. Remove the onion from the heat and leave to cool.

Meanwhile, grind the spices and salt together using a pestle and mortar until you have a fine powder.

Put the lamb into a big bowl with the cool onion, garlic, ground spice mix, ras el hanout, mint sauce, lemon zest and herbs. Mix well with your hands.

Divide the mixture into 8 and roll each piece into a sausage-shaped kofta. Lay the koftas on a lined tray and chill in the fridge for an hour to firm them up.

Meanwhile, get your barbecue fired up and ready to cook on.

Place the koftas on the edges of the barbecue so they are over a medium heat – if you put them over the direct flame you might create a blaze when the fat drips off. Cook for about 8 minutes, turning regularly.

When the koftas are cooked, serve them on a platter with some lemon wedges and coriander leaves.

(Original recipe from Tom Kerridge: Outdoor Cooking, Bloomsbury Absolute, 2021.)

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Lemon & Spinach Linguine

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , on 1 July 2024| Leave a Comment »

We make an easy pasta dish about once a week and it’s one of the best days of the week.

Wine Suggestion: we think this goes great with Ribolla Gialla, a grape native to the north-east of Italy and Slovenia that can be made in a few styles. We prefer the ones that feature joyful primary fruits with a hint of nutty minerality like the one made by Perusini in Friuli. Light bodied and fruity-floral we think the best are super attractive and we’re surprised we don’t see more around.

Lemon & Spinach Linguine – serves 2

  • 100g spinach, remove any thick stalks but don’t be too fussy
  • 1 large lemon, zested
  • 250g linguine
  • 1 large clove of garlic
  • 50g butter
  • 2 tbsp olive oil
  • 40g Parmesan, grated

Get a bowl of iced water ready.

Wash the spinach, then put the wet leaves into a shallow pan over a medium-high heat, cover tightly and cook for 3-4 minutes. Remove the lid and turn the spinach over with a wooden spoon, then cover again and cook for 2 minutes.

Use tongs to lift the spinach and drop it into the iced water. As soon as it is cold, squeeze out as much water as possible, then roughly chop.

Cook the linguine in lots of very salty water for whatever time the packet says.

Lightly crush the garlic with the flat side of a knife, without peeling it.

Warm the butter, squashed garlic, and olive oil in a shallow pan over a medium heat for a few minutes, then remove and discard the garlic clove. Add the lemon zest and spinach to the pan.

Drain the pasta and toss in the warm butter. Squeeze some lemon juice over and sprinkle with Parmesan.

(Original recipe by Nigel Slater in the Guardian)

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Roast Chicken with Preserved Lemon

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 18 October 2023| Leave a Comment »

It’s the classic roast chicken but this time with fresh and preserved lemon. Yummy!

Wine Suggestion: We have a bit of a thing for dry Loire Chenin Blanc and were fortunate to visit Jacky Blot from Domaine de la Taille aux Loups earlier this year. Although he passed away not long after our visit, being able to taste the results of his work in a glass really keeps his memory alive. We opened a bottle of his Vin de France “Clos de la Bretonniere” with this dinner and were transported back to the tasting room and the couple of hours we spent with Jacky. A vibrantly dry Vouvray with tension and tautness in abundance and layers of minerally fruit, it paired beautifully with the roast chicken. Salut Jacky!

Roast chicken with preserved lemon – serves 4

  • 70g butter, softened
  • 3 tbsp thyme leaves
  • 3 cloves of garlic, crushed
  • 1 small preserved lemon, pips discarded and flesh and skin roughly chopped
  • 1 lemon, zest finely grated, plus 1½ tbsp of juice
  • 1 whole chicken

Heat the oven to 190C fan.

Put the butter, thyme, garlic, preserved lemon, lemon zest, ¼ tsp of salt and plenty of black pepper in a food proessor and blitz to combine.

Loosen the chicken skin over the breasts (careful not to tear it) and spread most of the butter mixture underneath. Spread the rest over the legs.

Put the chicken into a roasting tin and drizzle with the lemon juice and sprinkle over ½ tsp of salt and plenty of black pepper.

Roast the chicken for 20 minutes per 500g plus an extra 10 minutes, until the skin is golden brown and the juices run clear. Baste every 20 minutes as it cooks.

Remove from the oven and leave to rest for 10 minutes before serving.

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

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Baked Salmon with Harissa and Chickpeas

Posted in Fish, Food, tagged , , , , , , , , , on 15 October 2023| Leave a Comment »

This is very much a weeknight dish but it’s suprisingly good. Baking in a bag means very few dishes to wash which always helps. Serve with a green salad.

Wine Suggestion: try to find a good Vermentino with a medium body, not the richer ones with higher alcohol like you sometimes find from Sardinia and similar. A favoured one at the moment is Domaine Ventenac’s “les Dissidents” Cassandre from Cabardes in southern France.

Baked salmon with harissa and chickpeas – serves 2

  • 1 unwaxed lemon
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp clear honey
  • 3 tsp harissa paste
  • 150g roasted red peppers from a jar, sliced
  • 15g coriander, roughly chopped
  • 2 salmon fillets, skinned
  • 1 tsp olive oil

Heat the oven to 190C/170C fan/gas 5.

Tear off 2 large sheets of baking paper.

Halve the lemon and cut one half into thin slices.

Toss the drained chickpeas with the smoked paprika, honey, 1 tsp of the harissa paste, the peppers, most of the coriander and seasoning, then divide this between the two sheets of paper.

Season the salmon and spread each piece with 1 tsp of harissa, then place on top of the chickpeas and drizzle with the olive oil. Place the lemon slices on top, then fold over the edges to seal the parcels.

Put the parcels onto a baking tray and bake for 15 minutes or until the salmon is cooked. Open the parcels and scatter over the rest of the coriander, then serve with some salad on the side.

(Original recipe by Tom Mitchell-Dawson in Sainsbury’s Magazine, September 2023.)

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Roasted Pepper Salad with Cucumber and Herbs

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , , , , , , on 21 September 2023| Leave a Comment »

You can prep this salad in advance and serve warm or at room temperature. Jam-packed with flavour and a great side dish for a barbecue or roast meat.

Roasted pepper salad with cucumber and herbs – serves 4 as a side dish

  • 4 green peppers (600g), cut into 4cm pieces
  • 2 red peppers (300g), cut into 4cm pieces
  • 4 vine tomatoes (400g), quartered
  • 2 small red onions (200g), roughly cut into 3cm pieces
  • 1 green chilli, stem removed and left whole
  • 6 large cloves of garlic, peeled
  • 6 tbsp olive oil
  • 1½ tbsp lemon juice
  • 10g parsley, roughly chopped
  • 10g coriander, roughly chopped
  • 1 cucumber, peeled, deseeded and cut into 1cm cubes
  • ¾ tsp Urfa chilli flakes

Heat the oven to 230C fan.

Put the peppers, tomatoes, red onion, chilli and garlic into a large bowl. Add 4 tbsp olive oil, ¾ tsp of salt and plenty of black pepper. Toss well to combine.

Line to large baking sheets with baking parchment. Spread the vegetables out over the trays and roast for about 30 minutes, stirring once or twice, until softened and charred.

When cool enough to handle, roughly chop the vegetables and transfer to a bowl with the lemon juice, herbs and ½ tsp salt and plenty of black pepper.

In a separate bowl, toss the cucumber with 2 tbsp of oil, ¼ tsp of salt and plenty of black pepper.

Spread the roasted pepper mixture out over a platter. Spoon over the cucumber and sprinkle with the chilli.

(Original recipe from Ottolenghi Test Kitchen: Shelf Love, Ebury Press, 2021.)

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Courgette Risotto with St Tola Cheese & Mint

Posted in Cheese, Food, Italian, Vegetarian, tagged , , , , , , , , , , , , on 29 August 2023| Leave a Comment »

We can’t get enough of St Tola, a delicious goats’ cheese from County Clare. Here it is with some courgettes and mint in a summery risotto.

Wine Suggestion: Something suitably summery and white, like Domaine Ventenac’s “Marie”. Made from Vermentino and Colombard this tastes of lemons with a hint of grapefruit plus white flowers, touches of green apples and an under-current of salty texture. Zippy and round with a fun and easy finish.

Courgette Risotto with St Tola & Mint, serves 4

  • 1.5 litres vegetable stock
  • 2 tbsp extra virgin olive oil
  • a large bunch of scallions, very finely sliced
  • 350g Carnaroli rice
  • a glass of dry white wine, Russel Norman suggests Sauvignon Blanc but we used a Vermentino-Colombard blend
  • 2 medium courgettes, cut into quarters lengthways, then sliced into 3cm lengths
  • 150g St Tola goats’ cheese
  • a large handful of mint leaves, roughly chopped
  • a large knob of butter
  • the zest of ½ a lemon

Heat the stock and leave it simmering gently.

Heat the olive oil in a large, heavy saucepan over a gentle heat. Gently sauté the scallions with a good pinch of salt for about 10 minutes, until they are soft and shiny but not browned. Mix in the rice and make sure all the grains are coated in the oil. Turn the heat up a bit a pour in the wine.

Start adding a ladeful of stock at a time and gently stirring until absorbed before adding the next one. Keep going like this for 8 minutes.

Add the courgettes and stir to combine, then keep adding the stock for another 6 minutes. Crumble half the goat’s cheese and mix it in along with the mint. Stir well and cook for another 4 minutes or until the rice is al dente. Season to taste.

Remove the pan from the heat and add the butter and remaining crumbled goat’s cheese. Fold these gently into the risotto, then cover and rest for a minute. Serve in warm bowls with some black pepper and lemon zest.

(Original recipe from Venice by Russell Norman, Fig Tree, 2018.)

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Black-eyed Bean and Chickpea Usal

Posted in Asian, Food, Gluten-free, Indian, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , on 9 August 2023| Leave a Comment »

Our favourite vegetarian cookbook at the moment is East by Meera Sodha. This is an Indian main course dish but it’s like a soup and works well as both a mid-week dinner, and in a flask for lunch the next day. Also vegan and gluten-free if this is useful information for you. Serve with crusty bread.

Black-eyed bean and chickpea usal – serves 4

  • 4 tbsp rapeseed oil
  • 2 red onions, chopped
  • 2 long green chillies, very finely chopped
  • 4 cloves of garlic, crushed
  • 2 large vine tomatoes, chopped
  • 1¾ tsp salt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 1 x 400g tin of black-eyed beans, drained
  • 250g frozen peas, defrosted
  • 1 x 400g tin of chickpeas, drained
  • 200g mangetout
  • 1 tbsp lemon juice
  • a handful of coriander leaves, finely chopped

Heat the oil in a saucepan over a high heat. Add the onion and chillies and cook for about 10 minutes, then add the garlic and cook for a minute more.

Add the tomatoes and cook for about 5 minutes or until they have broken down, then add the salt and spices and stiry-fry for another minute.

Stir in the black-eyed beans, peas, chickpeas and mangetout and continue cooking for 5 minutes.

Add the lemon juice and coriander, then taste and season with more salt if needed.

(Original recipe from East by Meera Sodha, Penguin, 2019.)

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Casarecce with Chicken, Pancetta, Peas & Cream

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , , on 7 August 2023| Leave a Comment »

This is a great dish for some leftover roast chicken.

Wine Suggestion: This is great with a fun Chardonnay like from Domaine Gayda’s Sphere range. Serious, but light hearted and with a fresh, minerality at it’s heart this suits a creamy and summery pasta dish like this.

Casarecce with chicken, pancetta, peas & cream – serves 4

  • 225g casarecce pasta
  • 15g butter
  • 1 small onion, finely chopped
  • 70g pancetta, cubed
  • 3 cloves of garlic, finely chopped
  • 200g cooked chicken, torn into pieces
  • 175g frozen peas
  • 250ml double cream
  • finely grated zest of half a lemon
  • leaves from 6 sprigs of mint, roughly torn
  • freshly grated Parmesan, to serve

Bring a large pot of water to the boil and season generously with salt. Cook the pasta in the water according to the timings on the pack. Make the sauce while the pasta is cooking.

Melt the butter in a deep frying pan, then add the onion and pancetta and cook gently until softened. Add the garlic and cook for another 2 minutes, then stir in the chicken, peas, cream and lemon zest. Bring the sauce just to the boil and then turn down and add the mint. Season with salt and pepper and allow to mingle over a low heat for a minute or two.

Drain the pasta and return to the saucepan. Pour the sauce into the pasta pan and add some grated Parmesan. Stir to combine, then serve in warm pasta bowls with extra Parmesan.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchel Beazley, 2015.)

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Barbecued Peaches & Runner Beans

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , on 6 August 2023| Leave a Comment »

Inspired by a gift of some runner beans from a friend’s allotment, plus we just had to buy the fresh peaches we stare at everytime we walk past the veg shop. Once cooked it looks less vibrant than the flavours suggest – an excellent way to cook both the beans and peaches and a great combo. Delicious with some barbecued pork chops.

Barbecued peaches and runner beans – serves 4

  • 400g runner beans, peel both sides with a vegetable peeler to remove the stringy bits, then trim both ends and halve widthways at an angle
  • 3 tbsp olive oil
  • 2 ripe but firm peaches, cut into ½ cm thick slices
  • 5g mint leaves, roughly torn
  • ¾ tbsp lemon juice
  • 80g creamy goat’s cheese, we used marinated St Tola, broken into 4cm pieces
  • 20g ready-roasted and salted almonds, roughly chopped
  • ¾ tbsp runny honey

Toss the beans with 2 tbsp of the olive oil and ½ tsp of flaky salt. Cook the beans on a hot barbecue (ideally on a griddle pan so you don’t lose any through the bars) for 3-4 minutes on each side or until you get good grill marks and they are almost cooked through. Transfer to a bowl and cover with a plate. You can leave them now for 5 to 10 minutes, depending on how soft you like them, they will be more crunch at the shorter time but we like them soft.

Drizzle 1 tbsp of oil over the peach slices and toss to coat. Grill for 1-2 minutes on each side, until you get nice grill marks.

Toss the beans and peaches together in the bowl with the mint, then transfer to a serving dish. Sprinkle over the lemon juice and some flaky salt and black pepper. Scatter over the the goat’s cheese and almonds and finish with a drizzle of honey.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)

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Broad Bean Crostini with Asparagus & Dill

Posted in Food, Vegetarian, tagged , , , , , , , , , , , , on 28 June 2023| Leave a Comment »

Look at the colour of these! A perfect starter or snack before the spring veg disappears.

Broad bean crostini with asparagus & dill – serves 4

  • 160g broad beans
  • 4 tbsp extra virgin olive oil
  • 50g feta cheese, crumbled
  • 1 tsp honey
  • juice of half a lemon
  • a large handful of dill fronds
  • 4 slices of sourdough
  • 1 clove of garlic, halved
  • 4 blanched asparagus spears

Bring a large pot of salted water to the boil and cook the broad beans for 5-6 minutes or until tender. Drain and tip them into a bowl of ice-cold water, then pop the beans out of their pods and transfer to a food processor.

Add the olive oil, feta, honey, lemon juice and dill to the food processor, then season with black pepper and whizz to a purée.

Meanwhile, brush the bread with some olive oil and toast or griddle until golden, then rub with the cut side of the garlic clove.

Finely chop the asparagus spears and toss with a little olive oil and lemon juice.

Spread the broad bean purée over the toast and top with the asparagus and some extra dill.

(Original recipe from BBC Good Food)

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Pesto Salmon with Tomatoes, Spinach & Beans

Posted in Fish, Food, tagged , , , , , , , , , , , on 26 June 2023| Leave a Comment »

This is perfect for mid-week, super easy and very easy to assemble and bake in the oven. You can cover the dishes and freeze them if you like, then cook from frozen, uncovered for 30-35 minutes.

Wine Suggestion: With a floral, herbal and stonefruit character that’s backed up with a very textural green almond note Sartarelli’s Verdicchio Superiore Tralivio is just the business for this dish. Tomasso Sartarelli really has a feel for this cuvée and how to get the best from the old vines this is made from and it has such a natural balance it makes it so easy to drink when first released, like we’re doing tonight. However, with a bit of will power, it ages superbly too.

Pesto salmon with tomatoes, spinach & beans – serves 6

  • 100g baby spinach
  • 3 x 400g tins cannellini beans, drained and rinsed
  • 300g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 6 tbsp Philadelphia cheese or other soft cheese
  • 4 tbsp fresh pesto
  • 150g breadcrumbs
  • 40g Parmesan, grated
  • 3 tbsp pine nuts
  • 6 salmon fillets

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

Divide the baby spinach 6 individual baking dishes. Spoon over the beans and tomatoes and drizzle with the olive oil. Sprinkle over the lemon zest and squeeze over the juice, then season well. Toss with your hands to mix everything together.

Mix the soft cheese with the pesto in a bowl.

In another bowl mix the breadcrumbs with the Parmesan and pine nuts.

Place a salmon fillet into each dish and season well. Spoon over the pesto mixture, then the breadcrumb mixture, pressing it down. A bit will inevitably end up in the beans and that’s ok.

Bake for 20-25 minutes, or until the salmon is cooked (a probe should read 60C) and the crumbs a nice golden colour.

(Original recipe from BBC Good Food)

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Saffron Risotto with Spring Veg

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , , , , , , , on 15 June 2023| Leave a Comment »

We were lucky to be gifted some top quality Persian saffron by our friend Miriam and therefore couldn’t go past this recipe, and with asparagus still available we couldn’t resist doing this despite it edging into summer.

Wine Suggestion: As this is quite rich, but also has the fresh vegetables, it lends itself to a deftly handled new world Chardonnay. Au Bon Climat is our go to choice and their Wild Boy is a perfect expression with a good blend of butter, ripe fruits and a flinty, salty core.

Saffron risotto with spring veg – serves 4

  • 1.2 litres vegetable stock (we use Marigold Swiss Bouillon)
  • ½ tsp saffron threads
  • 1 tbsp rapeseed oil
  • a knob of butter
  • 1 onion, finely chopped
  • 350g risotto rice
  • 150ml dry white wine
  • 50g freshly grated Parmesan, plus extra to serves

FOR THE VEGETABLES

  • 175g frozen broad beans, blanched and popped out of their skins
  • 1 tbsp rapeseed oil
  • a knob of butter
  • 2 small leeks, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4 tbsp dry white wine
  • 1 bunch of fine asparagus, trimmed and cut into 2.5cm pieces
  • 100g frozen peas
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped chives
  • juice of ½ lemon

Bring the stock to a gentle simmer in a saucepan.

Heat a sauté pan over a medium-high heat. Add the saffron and heat for a minute, shaking the pan, until the threads are dry and fragrant.

Add the oil and butter to the saffron, then tip in the onion and add plenty of seasoning. Sauté for 5 minutes, until softened but not coloured. Stir the rice into the onion and cook for 1 minute to coat the grains in the oil, then pour in the wine and bubble for a minute, stirring.

Add a ladle of stock to the rice pan and stir until completely absorbed. Keep adding a ladle of stock at a time, stirring until absorbed before adding another.

After 10 minutes, and at the same time, start cooking the veg. Heat a large non-stick frying pan over a medium heat. Add the oil and butter, then add the leeks and garlic. Season with salt and sauté for 4-5 minutes, until tender. Pour in the wine and allow to bubble down.

Add the asparagus and a splash of the stock from the risotto and simmer for a couple of minutes, until bright green and tender but still crisp. Add the broad beans and peas and cook for another 2 minutes. Remove from the heat and stir in the herbs and lemon juice; season to taste.

While this is happening, continue cooking the risotto, adding stock as necessary. After about 25 minutes the rice should be al dente. Remove from the heat, stir in the Parmesan and season to taste.

Divide the risotto between warm plates and spoon the veg into a well in the centre, then scatter over some more Parmesan and serve. We like a drizzle of best olive oil over the top too.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022).

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Asparagus & Mash

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 7 May 2023| Leave a Comment »

When asparagus arrives we have it with everything and if there’s nothing else with buttery mash.

Wine Suggestion: We know asparagus can clash with many wine grapes, but we enjoyed this with a glass of the Rustenberg Chardonnay, because it just goes so well with the buttery mash.

Asparagus & mash – serves 2

  • 850g potatoes, a good variety for mashing, peeled and cut into even-sized pieces
  • 300ml full cream milk
  • 1 lemon, juiced, plus 1tsp grated zest
  • lots of butter
  • 250g asparagus

Cook the potatoes in boiling salty water for about 20 minutes or until tender, then drain.

Warm the milk in a small saucepan, then set aside.

Put the potatoes into a food mixer with a flat paddle beater. Slowly beat the potatoes, adding the warm milk and lemon juice, until you have a smooth mash, then beat in plenty of butter.

Brush the asparagus with olive oil, then cook for 3-4 minutes on a griddle pan, turning to colour on all sides.

Taste the mash and season with white pepper and salt if needed. Divide the mash between two plates, top with the asparagus and scatter over the lemon zest.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021.)

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Turkish Macaroni

Posted in Food, Pasta, tagged , , , , , , , , , on 22 April 2023| 2 Comments »

We heard about this dish on The Food Programme on BBC Radio 4 as described, lovingly, by Leyla Kazim on a program about Cyprus and halloumi/hellim. We couldn’t wait to try it. Constructed from the description by Leyla and trawling the internet for quantities. Delicious comfort food and a new way with halloumi (for us at least).

Turkish macaroni – serves 4

  • 200g halloumi
  • 2 tbsp dried mint
  • 400g wholewheat pasta, we used penne
  • 2 litres good chicken stock
  • 1-2 lemons
  • a large handful of fresh mint leaves, chopped

Finely grate the halloumi cheese and mix with the dried mint.

Cook the pasta in the chicken stock until al dente.

Put some of the cheese and mint mixture in the bottom of four bowls. Ladle some pasta and stock over each portion, then sprinkle with another layer of cheese and mint. Add another layer of pasta and finish with a final layer of cheese. Sprinkle over the fresh mint and squeeze some lemon juice over each to taste.

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Stuffed Pasta Shells with Spinach, Chilli & Lemon

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , , on 15 April 2023| Leave a Comment »

Stuffed pasta shells with spinach, ricotta chilli and lemon. Tomato sauce underneath and lots of Parmesan on top.

Wine Suggestion: An old favourite from the Adriatic coast of Italy, Sartarelli’s Tralivio Verdicchio Superiore, which comes from their low-yielding, oldest vineyard. A bit of body and texture plus a twist of almonds and citrus; playing along very nicely with the lemon, ricotta and earthy spinach, and enough acidity to complement the tomato.

Stuffed pasta shells with chilli, spinch and lemon – serves 2

  • 175g giant pasta shells
  • 1 tbsp olive oil
  • 2 cloves of garlic, crushed
  • a pinch of dried chilli flakes
  • 200g spinach, chopped
  • 125g ricotta
  • ½ lemon, zested
  • 400g jar of tomato pasta sauce or you can use some home-made sauce if you have it
  • Parmesan

Heat the oven to190C/fan 170C/gas 5.

Cook the shells in lots of salty water until al dente, then drain.

Heat the oil in a pan and gently cook the garlic and chilli for 2-3 minutes. Stir in the spinach and cook until wilted, then stir in the ricotta and lemon zest. Season well.

Spoon the tomato sauce into the base of a large baking dish. Use a teaspoon to stuff the pasta shells with the spinach mixture, then place in the dish in a single layer. If you have any leftover mixutre you can spoon it over the top.

Sprinkle with the Parmesan and bake for 20-25 minutes or until bubbling and golden.

(Original recipe by Janine Ratcliffe in Olive Magazine, March 2019.)

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Spaghetti with Creamy Lemon Sauce

Posted in Food, Italian, Pasta, tagged , , , , , , , , , , , , on 7 April 2023| 1 Comment »

We love a lemon spaghetti and it’s our go to dish when there’s nothing for lunch. This one has cream because we had some lurking in the fridge from another dish.

Spaghetti with creamy lemon sauce – serves 4

  • 2 lemons
  • 4 tbsp extra virgin olive oil
  • 220ml single cream
  • 1 egg yolk
  • 350g spaghetti
  • a small bunch of thyme

Bring a large pot of water to the boil.

Meanwhile, finely zest the lemons and put into a deep frying pan, then add the olive oil and gently fry over a medium heat for a few minutes.

Pour the cream and egg yolk into the pan and mix well, then reduce the heat and cook gently for 5 to 10 minutes, stirring occasionally.

Add plenty of salt to the pasta water, then add the spaghetti and cook according to the pack timings.

Finely slice a third of the lemon.

Drain the pasta in a colandar but keep a little of the cooking water. Squeeze the juice of the remaining lemons into the sauce and season to taste with salt and black pepper, then tip in the pasta. Add a splash of the pasta cooking water, then add the lemon slices and toss to coat. Sprinkle generously with thyme leaves and serve.

(Original recipe from A Table for Friends by Skye McAlpine, Bloomsbury, 2020.)

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Tagliatelle con salmone e mascarpone

Posted in Fish, Food, Italian, Pasta, tagged , , , , , , , , , , , on 9 January 2023| 2 Comments »

We’re clearing out in January, rather then dieting. This recipe used up the last of a side of smoked salmon and its simplicity is perfect.

Wine Suggestion: We think Verdicchio is under-rated as a grape and for food combinations like this where you have a creaminess, combined with some Omega fatty acids and citrus zest it is the business. Tonight our choice was Sartarelli’s Tralivio which balances fruit weight with an almost saline minerality.

Tagliatelle with Salmon and Mascarpone – serves 4

  • 400g tagliatelle
  • 200g smoked salmon, snipped with scissors into short strips
  • 125g mascarpone
  • 20g soft butter
  • zest of 1 lemon, plus more to garnish
  • a few sprigs of dill, snipped

Cook the tagliatelle in lots of very salty water until al dente.

Meanwhile, tip the salmon strips into a large warm serving bowl along with the mascarpone, butter and lemon zest. Add a ladleful of the pasta cooking water to loosen it all to a cream, then taste and add salt if needed.

Drain the pasta, reserving some water, then tip into the bowl with the sauce and toss gently, adding more cooking water if needed. Serve sprinkled with the dill and some more lemon zest.

(Original recipe from An A-Z of Pasta by Rachel Roddy, Penguin: Fig Tree, 2021.)

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Chicken with Leeks & Orzo

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , , , , on 9 November 2022| Leave a Comment »

This is a nice soupy-stew sort of thing. Perfect for cold nights but still with nice fresh flavours.

Wine Suggestion: We went a bit left-field for this dish and look for an aged white Rioja where you get the roundness and poise of an oaked chardonnay but with a slightly softer acidity. Graceful in age the Urbina Rioja Bianco Crianza 2014 was both youthful with melon and citrus fruits, and with a layer of aged, tertiary fennel, aniseed and peach. A joy to know this is the current release from an under the radar winery.

Chicken with leeks & orzo – serves 3

  • 3 tbsp olive oil
  • 6 large chicken thighs
  • 250g leeks, cut into short lengths, wash well to get rid of any grit and pat dry with kitchen paper.
  • 1 litre chicken stock
  • half a lemon, cut into 2 fat wedges
  • 6 black peppercorns
  • 200g orzo
  • 150g frozen peas
  • a small handful of parsley, roughly chopped
  • a small handful of tarragon, roughly chopped

Preheat the oven to 200C.

Heat the oil in a large, deep casserole dish. Fry the chicken thighs until well-browned on both sides, then remove and set aside.

Add the leeks to the chicken fat in the pan and cook over a medium-low heat, with the lid on, for 5 minutes, you want them softened but not browned.

Add the stock and stir with a wooden spoon until it comes to the boil, then add half the lemon, peppercorns and 1 tsp of salt. Scatter in the orzo and boil for 3 minutes. Return the chicken to the pan, then cover and bake for 35 minutes.

Add the peas, then return to the oven for another 5 minutes. Add the tarragon and parsley and serve in warm bowls.

(Original recipe from A Cook’s Book by Nigel Slater, 4th Estate, 2021)

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Baked Halloumi with Lemon, Thyme & Honey

Posted in Cheese, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , on 8 October 2022| Leave a Comment »

Who doesn’t love squeaky cheese? This baked halloumi is good as a side dish with some roasted chicken thighs, or you could serve as a starter with some flatbreads.

Baked halloumi with lemon, thyme & honey – serves 2-4

  • 250g block halloumi cheese
  • 2 tbsp garlic oil
  • 1 heaped tbsp clear honey
  • finely grated zest of 1 large lemon and juice of half
  • 1 tsp dried thyme
  • ½ tsp coarsely ground black pepper
  • 1 tsp pul biber chilli flakes
  • flatbread, to serve

Heat your oven to 220C (200C fan), Gas 7.

Prepare a piece of tinfoil, large enough to completely encase the halloumi. Line the tinfoil with a square of baking paper and put the halloumi in the middle. Scrunch the paper tighly around the block, leaving only the top exposed.

Mix all of the other ingredients together in a small bowl, then pour over the halloumi.

Scrunch the foil around the halloumi to make a sealed parcel. Put the parcel into a small ovenproof dish and bake for 30 minutes.

Remove form the oven and serve with warm flatbread.

(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)

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Za’atar, Paprika & Garlic Chicken

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 6 October 2022| 1 Comment »

So tasty and an absolute doddle to prepare. We served with some crusty bread and baked halloumi. Delicious!

Za’atar, paprika & garlic chicken – serves 3

  • 6 large chicken thighs
  • 2 tbsp olive oil
  • 1 heaped tbsp za’atar
  • 1 tbsp paprika
  • 1 tbsp garlic granules
  • finely grated zest of 1 lemon and juice of ½

Heat your oven to 180C/160C fan/Gas 4.

Line a baking tray with paper.

Put the chicken thighs into a large bowl. Drizzle with olive oil, and add the spices, lemon zest and juice and lots of salt and pepper. Mix with your hands to coat the chicken in the mixture.

Put the chicken onto the lined tray and roast for 1 hour or until well browned and cooked through (you can check at 45 minute if your thighs are small).

(Original recipe from Persian Everyday by Sabrina Ghayour, Aster, 2022.)

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