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Posts Tagged ‘Peppers’

Lamb Koftas with Peppers and Feta

Posted in Food, Lamb, tagged , , , , , , , , , , , , , on 7 October 2025| 2 Comments »

Some bold and tasty flavours in this dish by Noor Murad — lamb koftas baked with sweet peppers, salty feta, and oregano. This is minimal fuss for maximum payoff. Another standout from Noor’s beautiful new book, Lugma, a collection we’re really enjoying cooking from.

Wine Suggestion: Grenache all the way with this one. Tonight, we opened a rare treat, the Edetaria La Personal made from old-vine Garnacha Peluda. You won’t find this particular clone outside of Terra Alta, and we think it’s one to watch in a warming climate. The fine hairs on the backs of the vine leaves help trap humidity and conserve moisture, a clever natural adaptabion. It’s also delicious with the lamb and feta.

Lamb koftas with peppers and feta – serves 4

  • 1 large onion, sliced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 tbsp fresh thyme leaves
  • 3 tbsp olive oil, plus a bit extra
  • 1½ tsp sweet paprika
  • 200g Datterini or cherry tomatoes
  • 150g passata
  • 2 tbsp apple cider vinegar
  • ¾ tbsp maple syrup
  • 150g feta, broken into large chunks

FOR THE KOFTAS:

  • 500g lamb mince
  • 40g panko breadcrumbs
  • 20g parsley, leaves and soft stems finely chopped, plus a bit extra to serve
  • 10g oregano leaves, finely chopped, plus a bit extra to serve
  • 3 cloves of garlic, crushed
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • ¼ bicarbonate of soda
  • 1 onion, halved
  • 1 large ripe plum tomato

Heat the oven to 200C fan.

Make the koftas first by adding the lamb mince, panko, herbs, garlic, spices, bicarbonate of soda, 1 tsp of salt and plenty of black pepper to a large bowl. Grate the onion halves on the coarse side of a grater and squeeze out the excess liquid with your hands (it’s easiest in a clean teatowel). Add this to the bowl, then grate the tomato in the same way, straning off the juice through a sieve. Add this to the bowl too.

Grease your hands with a little olive oil and knead the meat mixture for about 4 minutes, then set aside to rest for 20 minutes.

Meanwhile, add the sliced onion, peppers, thyme, 2 tbsp of the oil and ½ tsp salt to a large cast-iron frying pan and mix to combine. Bake for 15 minutes or until starting to brown, then remove from the oven and turn the temperature up to 220C fan.

Divide the meat mixture into 12 pieces, about 55-60g each, and form into torpedo-shaped koftas with oiled hands.

Stir the paprika and the tomatoes into the frying pan.

Whisk the passata, vinegar, maple syrup and ¼ tsp of salt together in a jug, then pour this into the pan.

Add the koftas, then drizzle over the final tbsp of oil.

Return to the oven for 8 minutes, then turn each kofta over. Dot with the feta and bake for 12 minutes or until the feta is nicely browned and the dish is bubbling.

Sprinkle over the extra herbs to finish.

(Original recipe from Lugma by Noor Murad, Quadrille, 2025.)

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Chicken Provençal

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , , , , , , on 6 October 2025| 4 Comments »

Hanging onto summer like rosé in October… As Autumn seems to appear intermittantly in Dublin, we’re clinging to the flavours of sunnier days. This simple Chicken Provençal is sunshine in a frying pan. You can’t beat the cheerful tones of this French classic, perfect for lifting spirits as the evenings draw in. Serve it with buttery new potatoes or a chunk of crusty baguette.

Wine Suggestion: We paired it with a classic dry Provençal rosé from Château Léoube – textured and full-bodied (for a rosé), yet still elegant and crisp on the finish.

Chicken Provençal – serves 4

  • 2 tbsp olive oil
  • 8 chicken thighs
  • 2 onions, thinly sliced
  • 2 anchovies in oil, chopped
  • 4 sprigs of thyme
  • 2 bay leaves
  • 2 red peppers, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 big fennel bulb, quartered, core removed and thinly sliced
  • 2 courgettes, cut into 1cm thick slices
  • 8 cloves of garlic, thinly sliced
  • 200ml white wine
  • 1 x 400g tin chopped tomatoes
  • 1 litre chicken stock
  • 100g pitted black olives
  • 1 sprig of rosemary
  • 15g flatleaf parsley, leaves only, finely chopped
  • a handful of small basil leaves
  • a small handful of capers

Warm the oil in a large, heavy-bottomed saucepan over a medium-high heat. Season the chicken with salt and pepper and brown well. You will probably need to do this in two batches. Put the browned chicken aside on a plate.

Turn the heat down and add the onion, anchovies, bay leaves and thyme with a good pinch of salt. Sauté gently for about 15 minutes or until very soft.

Turn the heat up a little, then add the peppers, fennel and courgettes, then sauté for 5 minutes. Add the garlic and sauté for a further minute.

Pour in the wine and simmer for a couple of minutes, then add the tomatoes, stock, rosemary and olives. Season with salt and pepper and simmer for 5 minutes. Return the chicken to the pan with any juices on the plate and simmer very gently for 35-40 minutes or until the chicken is very tender.

Stir in the parsley, half the basil and the capers. Taste and season again if required.

Serve with the rest of the basil scattered over.

(Original recipe from Lickedspoon with Debora Robertson on Substack, 4 Jun 2025.)

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Shakshuka with Feta & Coriander

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 11 May 2025| 2 Comments »

We cook many versions of shakshuka on weekends and they’re all good. Here’s the latest – serve with toasted sourdough.

Shakshuka with feta & coriander – serves 2-3

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 4 cloves of garlic, finely sliced
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 tsp hot smoked paprika
  • 2 x 400g tins chopped tomatoes
  • 4 eggs
  • 100g feta
  • a large handful of coriander leaves, roughly chopped

Heat the oil in a deep frying pan over a high heat. Add the onion and cook for a couple of minutes, then add the peppers and garlic and cook for another 4 minutes. If the pan looks dry just add a splash of water rather than more oil.

Add the cumin, cinnamon, paprika and some flaky sea salt and stir briefly until the spices smell good. Stir in the tomatoes and simmer for 10-15 minutes to let the sauce thicken a bit.

Make 4 wells in the sauce and crack an egg into each one. Place a lid over the frying pan and leave the eggs to cook for 5 minutes or until the whites are just set.

Crumble the feta over the top, sprinkle with the coriander and season with black pepper.

Serve with toasted sourdough.

(Original recipe from Lose Weight for Good by Tom Kerridge, Bloomsbury Publishing Plc, 2017.)

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Bean Chilli

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , , on 21 February 2025| Leave a Comment »

This makes a big batch and it freezes well. Serve with rice, tortilla chips, sour cream, avocado and lime wedges.

Wine Suggestion: We like the textures and juiciness of a good Côtes du Rhône, like Domaine Romain Roche’s Cairanne which is a blend of Grenache and Syrah plus a herbal, earthy touch of Carignan that works well with the earthy beans

Bean chilli – serves 6 to 8

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 2 yellow peppers, deseeded and roughly chopped
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 15g coriander, stalks finely chopped and leaves kept to serve
  • 2 tbsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tbsp light brown soft sugar
  • 1-2 tbsp chipotle paste
  • 400g tin of black beans
  • 400g tin of kidney beans
  • 400g tin of cannellini beans
  • 400g tin chopped tomatoes
  • 300ml vegetable stock

Heat the oil in a large casserole or a deep pan over a medium-low heat. Add the onion with a pinch of salt and cook for 10-12 minutes. Add the garlic and peppers and cook for a further 5 minutes.

Stir in the coriander stalks, spices, oregano, sugar and chipotle paste. Cook for 5 minutes more, then pour in the beans with their liquid, the tomatoes and the stock. Season well and bring to a simmer.

Leave the chilli on a gentle simmer for about an hour or until it has thickened and reduced. Taste for seasoning before serving with rice, tortilla chips, avocado, sour cream, lime wedges, and the coriander leaves.

(Original recipe from BBC Good Food Magazine, January 2024.)

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Paneer Jalfrezi

Posted in Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , on 18 April 2024| Leave a Comment »

We were not disappointed with this on a Saturday night but it is so simple you could easily manage it on a weeknight. Serve with yoghurt, lime pickle and naan bread from the takeaway.

Wine Suggestion: Chenin Blanc for the depth of fruit and roundness on the palate, but a minerally backbone of acidity. It lifts this dish and adds and extra element. Tonight Domaine des Aubuisieres le Marigny; dry and expressive but with layers of yellow and red apples on top.

Paneer Jalfrezi – serves 3

  • 200g block of paneer, cut into 2cm cubes
  • 2 red peppers, cut into strips
  • 1 red onion, peeled and cut into wedges
  • 3 large tomatoes, chopped
  • 2 tbsp pomegranate molasses
  • 300g baby potatoes, halved or quartered
  • 5cm piece of ginger
  • 2 cloves of garlic, grated
  • ½ tsp ground turmeric
  • ¼ tsp cayenne
  • 1 tsp ground cinnamon
  • 1 tsp cumin seeds
  • 2 tbsp olive oil
  • ¾ tsp salt
  • a handful of coriander, roughly chopped, to serve
  • yoghurt, lime pickle and naan bread, to serve

Heat the oven to 200C.

Put all of the ingredients into a large roasting tin, then put some disposable gloves on and gently toss everything together.

Put the tin into the hot oven and bake for 30-40 minutes or until the potatoes are soft and the paneer is well browned.

Serve sprinkled with the coriander.

(Original reicpe from The Secret of Cooking by Bee Wilson, 4th Estate, 2023.)

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Marinated Halloumi Skewers

Posted in Food, Gluten-free, Healthy, Side dish, Vegetarian, tagged , , , , , , , , , on 25 January 2024| Leave a Comment »

An excellent recipe for squeaky cheese aka halloumi. Great as a main course (we served with a bean dish and flatbreads) or as a side.

Marinated halloumi – serves 3

  • 250g block of halloumi, cut into 6 cubes
  • ½ red pepper, cut into 6 pieces
  • ½ yellow pepper, cut into 6 pieces
  • 6 cherry tomatoes, halved
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 3 tbsp garlic oil

TO SERVE:

  • flatbreads
  • chilli sauce
  • lemon wedges
  • honey for drizzling

Heat your oven as high as it will go and line a tray with baking paper.

Put the halloumi, peppers and tomatoes into a mixing bowl, then add the herbs, spices, garlic oil and lots of black pepper and gently mix.

Divide the mixture between 3 skewers, then put the skewers onto the paper-lined tray and roast for about 15 minutes.

Serve with flatbreads, chilli sauce, lemon wedges and a drizzle of honey.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 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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Veggie Pasta Bake

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , on 30 August 2022| Leave a Comment »

Easy and full of veg. Great for a weeknight, and if your kid is like ours they will eat anything with pasta and cheese!

Wine Suggestion: keep it simple with a juicy red from a warmer climate. The Cline Family Cellars have star with their Old Vine Lodi Zinfandel which has a joyful balance between vibrant and complex red and black fruit, velvety tannins and a easy drinkability.

Veggie Pasta Bake – serves 4

  • 1 red pepper, cut into bite-size pieces
  • 1 yellow pepper, cut into bite-size pieces
  • 1 aubergine, finely chopped
  • 1 courgette, finely chopped
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 150g cherry tomatoes, halved
  • 400g tin chopped tomatoes
  • 2 cloves of garlic, crushed
  • a handful of roughly chopped basil
  • 300g pasta – we used fusilli
  • 150g mozzarella ball, drained and finely chopped (you don’t need the expensive buffalo stuff for this)
  • 2 tbsp pesto
  • a handful of grated Parmesan cheese

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

Put the peppers, aubergine, courgettes and onion into a large roasting tin and toss in the oil. Season well with salt and pepper, then cook in the oven for 45 minutes, turning a couple of times, until the vegetables are soft and golden brown.

Add the cherry tomatoes, tinned tomatoes, garlic and basil and return to the oven for a further 10-15 minutes.

Meanwhile, cook the pasta in lots of boiling salty water. Add 4-6 tbsp of the pasta cooking water to the cooked vegetables to make it a bit more saucy.

Drain the pasta and tip into the roasting tin with the veg. Add the mozzarella and pesto and stir well to combine. Top with the Parmesan and return to the oven for a final 10 minutes to melt the cheese.

(Original recipe from BBC Food)

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Barbecued Tikka Paneer with Fresh Mango Chutney

Posted in Barbecue, Cheese, Food, Gluten-free, Indian, Vegetarian, tagged , , , , , , , , , , , , , , on 24 June 2022| Leave a Comment »

A great combination and nice to cook something meat-free on the barbecue. Serve with naan breads – we get ours from the local takeaway. You need to get started a few hours ahead.

Wine Suggestion: Nothing complex or too heavy with this so focus on pleasurable fruit and balance. For us tonight Umani Ronchi’s organic Serrano. A Montepulciano – Sangiovese blend from Rosso Conero, in the Marches. Youthful and vibrant which suited us perfectly for a summer barbecued dinner.

Barbecued tikka paneer with fresh mango chutney – serves 4

  • 150g natural yoghurt
  • 3 tbsp tikka curry paste, we use Patak’s
  • 2 cloves of garlic, crushed
  • 3 cm piece of ginger, finely grated
  • 300g paneer, cut into 18 cubes
  • 1 green pepper, cut into 18 pieces
  • 1 red pepper, cut into 18 pieces
  • 1 red onion, cut into 6 wedges
  • vegetable oil, for brushing the grill
  • a small handful of coriander leaves, roughly chopped
  • naan breads, to serve

FOR THE FRESH MANGO CHUTNEY:

  • left over red onion from the kebabs (see below)
  • 1 large mango, finely diced
  • 150g cherry tomatoes, finely diced
  • 1-2 red chillies, finely chopped
  • a few sprigs of mint, leaves finely chopped
  • 1 tsp caster sugar
  • juice of half a lemon

Put the yoghurt, curry paste, garlic, and ginger into a large bowl, season with salt and pepper and mix together. Add the paneer and peppers. Peel off the outer 2-3 layers of each onion wedge and add these too (keep the rest for the chutney), then fold everything together gently. Cover and put into the fridge for a few hours, or if short of time leave at room temperature for an hour.

To make the mango chutney, finely chop the leftover onion and put into a bowl with the mango, tomatoes, chillies and mint and stir to mix. Stir in the sugar and lemon juice to taste, then set aside.

Get your barbecue on and hot, then brush the grill with vegetable oil to prevent the kebabs from sticking.

Thread the paneer, peppers and onions onto kebab skewers and cook for 12-15 minutes or until lightly charred.

Sprinkle coriander over the skewers and serve with the mango chutney and naan breads.

(Original recipe from Charred by Genevieve Taylor, Hardie Grant: Quadrille, 2019.)

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Chicken with Chorizo and Peppers

Posted in Chicken, Food, tagged , , , , , , , , , on 31 October 2021| Leave a Comment »

This all cooks in one pot and the sauce is lovely. We’ve been informed by our daughter, Orlaith, that we can definitely do this dish again as it is almost as nice as noodles. The recipe is by Diana Henry, the queen of chicken recipes.

Wine Suggestion: Earthy reds are what are called for here and tonight it was the turn of Herdade do Peso “Trinca Bolotas” kindly shared by our friends T&M who joined us for dinner. An Alicante Bouschet, Touriga Nacional & Aragonez blend from the Alentejo, Portugal; rich, earthy and complex.

Chicken with chorizo and peppers – serves 4

  • 8 chicken thighs (we used a mix of thighs and drumsticks)
  • 1 tbsp olive oil
  • 225g chorizo, sliced
  • 2 onions, sliced
  • 2 red peppers, sliced
  • 2 cloves of garlic, finely sliced
  • 200ml rioja
  • 200ml chicken stock
  • 1 bay leaf
  • 4 sprigs of thyme, plus the leaves of an extra sprig, to garnish

Trim the skin on the chicken, season with salt and pepper, and set aside.

Preheat the oven to 180C/160C fan/gas 4.

Heat the oil in a large shallow casserole over a medium heat. Add the chorizo and cook for a few minutes, then scoop out with a slotted spoon and set aside. Add the onions and peppers and cook for about 10 minutes, until softening. Add the garlic and cook for another 2 minutes, then tip everything into the dish with the chorizo.

Brown the chicken in the chorizo oil until browned on all sides. This is easier in batches. Set the chicken aside, then tip off all but 1 tbsp of oil from the pan.

Add the rioja and scrape the bottom of the pan with a wooden spoon, then add the stock, bay and thyme, Add the chorizo and veg and bring to a simmer. Nestle the chicken into the sauce with the skin-side up. Transfer to the oven, uncovered, and cook for 35-40 minutes. Add some water if the sauce reduces too quickly.

When the chicken is cooked through, season, and sprinkle with the thyme leaves.

(Original recipe from BBC Good Food)

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Piperada Vasca – Peppers & Tomatoes with Eggs

Posted in Brunch, Food, Gluten-free, Spanish, tagged , , , , , , , , , , , on 30 October 2021| Leave a Comment »

A Spanish-inspired breakfast or brunch dish. The serrano ham is good on the side but not essential.

Piperada vasca – serves 2

  • 1 red pepper
  • 1 green pepper
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 2 cloves of garlic, sliced
  • 1 small red chilli, deseeded and chopped
  • 3 medium tomatoes, peeled and chopped
  • ½ tsp sugar
  • a knob of butter
  • 3-4 large eggs, lightly beaten and seasoned
  • slices of serrano ham
  • toasted bread, to serve

Grill the peppers until blackened all over, then place in a bowl and cover with cling film. When the peppers have cooled, peel and deseed them, then cut into strips.

Heat the oil in a large frying pan, then fry the onion, until soft and golden. Add the garlic and chilli and stir, then add the tomatoes. Add the sugar and season, then cook for 10 minutes or until the liquid has evaporated and the tomatoes have collapsed. Add the roasted peppers.

When almost ready to serve, melt the butter in a small frying pan and gently scramble the eggs. You’re looking for a creamy texture.

Serve the piperada with the eggs, ham and some toast on the side.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)

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Slow-cooked Squid with Peperonata and Butter Beans

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , on 30 September 2021| Leave a Comment »

We love squid and are not sure why people don’t cook it more often. It’s cheap and sustainable, and this sweet and sour version is delicious! We served with some plain couscous.

Wine Suggestion: This is excellent with a youthful and medium bodied Sangiovese with its bright acidity. Instead of looking to Tuscany tonight, we had a Corsican Niellucio which is the same grape

Slow-cooked squid with peperonata and butter beans – serves 4 to 6

  • 4 tbsp olive oil
  • 4 red, yellow or orange peppers, a mixture ideally, deseeded and sliced
  • 1 red onion, finely sliced
  • 100g soft cooking chorizo, finely chopped
  • ½ tsp chilli flakes
  • 4 sprigs thymes
  • 4 cloves of garlic, sliced
  • 1 bay leaf
  • 50ml red wine vinegar
  • 25g caster sugar
  • 500ml passata
  • 400g squid, cleaned and sliced (we used a packet of frozen squid tubes, defrosted)
  • 1 x 400g tin butter beans, drained and rinsed
  • a handful of chopped flat-leaf parsley

Heat the oil in a large pan and fry the peppers and onions over a medium heat for 20-25 minutes or until very soft, stir now and then and add a splash of water if they start to catch.

Add the chorizo and chilli flakes and cook for another 5 minutes or until the chorizo has released its oil. Add the thyme, garlic, and bay, and simmer for another couple of minutes, then add the vinegar and sugar and stir until the sugar has dissolved.

Add the passata, then swirl a splash of water round the jar and add that too. Season and bring to a simmer.

Stir the squid into the simmering sauce, then cover with a lid and cook over a low heat for 1 hour. If the liquid doesn’t cover the squid you can add a splash of water. Check after the hour to see if the squid is tender but don’t let it go to mush.

Stir in the butter beans and check the seasoning, then simmer, uncovered, to thicken the sauce a little. Cook for another 10 minutes, then stir in the parsley and serve with couscous or crusty bread.

(Original recipe by Anna Glover in Olive Magazine, September 2021.)

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Black Pepper Beef Stir-fry

Posted in Asian, Beef, Food, tagged , , , , , , , , on 25 May 2021| Leave a Comment »

This is a tasty weeknight option, and healthy too. We used just green peppers but a green and a red would look nice. Serve over brown rice.

Wine Suggestion: This dish needs a savoury wine balanced by youthful, juicy fruit like Martin Korrell’s Weisser Burgunder (Pinot Blanc). Joyfully frivolous and deep at the same time.

Black pepper beef stir-fry – serves 2 (generously)

  • 300g rump steak, trimmed of fat and sliced thinly, about 5mm
  • vegetable oil
  • 1 red onion, finely sliced
  • 2 cloves of garlic, finely sliced
  • 5cm piece of ginger, julienned
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 tsp cornflour
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • ½ tsp ground black pepper

FOR THE MARINADE:

  • 1 tsp cornflour
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp coarsely ground black pepper

TO SERVE:

  • steamed brown basmati
  • 2 scallions, green part only, finely sliced

Combine all of the marinade ingredients together in a bowl and season with a good pinch of sea salt. Add the steak and toss to coat in the marinade, then leave aside for a few minutes.

Put your wok over a high heat until smoking hot. Add a splash of vegetable oil followed by half the beef. Stir-fry quickly for 1-2 minute, then remove to a plate. Add another splash of oil if you need, then repeat with the rest of the meat.

Put the wok back over a high heat. Add the onion and cook for a couple of minutes, then add the garlic and ginger and stir-fry for 1 minute. Add the peppers and continue to cook for a few more minutes.

Mix the cornflour to a paste with 2 tbsp water.

Add the oyster and soy sauces, shaoxing wine and black pepper to the wok and stir. Return the beef to the wok with any pan juices, then stir in the cornflour paste and stir-fry for another minute or until the sauce is thickened and the beef warmed through.

Divide the rice between warm bowls, top with the stir-fry and scatter with the scallions.

(Original recipe from Lose Weight & Get Fit by Tom Kerridge, Bloomsbury, 2019.)

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Sweetcorn, Black Bean & Avocado Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , on 23 September 2020| Leave a Comment »

Sweetcorn, Black Bean & Avocado Salad

A lovely salad which is perfect for using the fresh corn cobs that are in the shops around now. We served with barbecued chicken but it would be great with loads of things. Another great idea by Sabrina Ghayour.

Sweetcorn, black bean & avocado salad – serves 5 to 6

  • 3 fresh corn cobs
  • 1 avocado, diced
  • ½ a 400g tin black beans, drained and rinsed
  • 2 kaffir lime leaves, very finely chopped (we didn’t have these but we added some lime zest instead)
  • 2 scallions, thinly sliced
  • ½ a small red pepper, finely diced
  • ½ a small green pepper, finely diced
  • 1 long red chilli, deseeded and finely chopped
  • about 30g of fresh coriander, finely chopped
  • 1 heaped tbsp of mayonnaise
  • a drizzle of olive oil

Cook the corn cobs in lots of boiling salty water for about 10 minutes or until tender. Drain and rinse under cold water to cool, then drain again.

Use a sharp knife to cut the kernels off the cobs in strips.

Put the corn in a large bowl with all of the other ingredients and season well with Maldon sea salt and black pepper.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

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Chachouka

Posted in Brunch, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 20 April 2020| Leave a Comment »

Chachouka

This is the second version of this we’ve done in the last few weeks. Both times inspired by two extra peppers in a pack when we only needed one. This version is more caramelised and uses less fresh ingredients but it also takes a lot longer to cook. We loved the addition of saffron too.

You can cook the sauce the night before if you like  or keep half of it for the following day. You just need to reheat, then crack in the eggs and bake.

Chachouka – serves 4

  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 large onion, halved and finely sliced
  • 1 garlic clove, crushed
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • ½ tsp hot smoked paprika
  • a pinch of saffron strands
  • 400g tin plum tomatoes, squeeze with your hands to break them up as you add to the dish
  • 4 eggs

Heat the oil in an ovenproof frying pan, then add the cumin seeds and fry gently for a couple of minutes. Add the onion and cook gently for about 10 minutes or until golden.

Add the garlic and peppers and continue to cook for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika and saffron, then the tomatoes and some seasoning. Cook gently for another 10 to 15 minutes.

Preheat the oven to 180C/Gas Mark 4.

Taste and adjust the seasoning. If you can’t put your pan in the oven just transfer the sauce into a baking dish. Make holes in the mixture and gently break in the eggs (easier if you break into a mug first). Season the eggs with salt and pepper. Transfer to the oven and cook for 10 to 12 minutes or until the eggs are set but the yolk still runny.

(Original recipe from River Cottage Veg Everyday by Hugh Rearnley-Whittingstall, Bloomsbury, 2011.)

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Shakshuka

Posted in Brunch, Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 5 April 2020| 8 Comments »

Shakshuka

We needed a green pepper for another dish, but could only get a mixed bag of three leaving us with a red and yellow pepper needing to be used. The clocks have changed and so we had brunch, very unusual in this house where our human alarm clocks goes off at 6am most days. Jono has been mastering a new skill and so we had this with freshly baked sourdough. Don’t think we’ll be eating another bite until this evening!

Shakshuka – serves 2

  • 1 tbsp cold pressed rapeseed oil (we used olive oil)
  • 1 red onion, cut into thin wedges
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • 3 large garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, crushed
  • 1 heaped tsp sweet smoked paprika
  • 400g tin of cherry tomatoes
  • 115g baby spinach (we used frozen spinach, boil for a minute or two to wilt, then drain, squeeze out water with hands and chop)
  • 4 medium eggs
  • ½ small bunch of coriander, roughly chopped
  • ½ small bunch of dill, roughly chopped (we didn’t have any dill but used some fennel fronds)

Heat the oil in a large, non-stick frying pan. Add the onions and peppers and cook over a medium heat for 8-10 minutes or until starting to soften. Add the garlic and spices and stir for another minute, then add the tomatoes, spinach and 100ml of water. Turn the heat down and simmer, uncovered, for 10 minutes. Season to taste.

Make four indentations in the mixture and gently crack an egg into each one (we find it easier to crack the eggs into mugs and pour them in). Cover with a lid or foil and cook over a low heat for 8-10 minutes or until the eggs are just set. Scatter over the herbs and serve.

(Original recipe from BBC Good Food)

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Maqloubeh – or rice with aubergines & peppers

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , , on 12 June 2019| 2 Comments »

Maqloubeh: rice with aubergines & peppers

We had to change our plans at the last minute last weekend and instead of spending it away, and enjoying someone else’s cooking, we ended up at home with an empty fridge. Thankfully we could find all we needed for this fresh Palestinian dish in the local veg shop. The recipe is from Zaitoon by Yasmin Khan – we can’t get enough of this book! Really good served with some yoghurt, pickled chillies and a simple Palestinian salad but it would also make a great side dish for a crowd with some barbecued meat or fish.

Wine Suggestion: as this is both a characterful and elegant dish we’d recommend a fuller bodied white with hints of spice and freshness; a good Alsace Pinot Gris springs to mind first. However, we went a little different and chose the Zuani Vigne Collio Bianco, a traditional blend of Pinot Grigio, Chardonnay, Friuliano and Sauvignon Blanc from the north-east of Italy. Layers of freshness and fruit, hints of different spices and an elegant, refined texture. So underrated as a wine and worth seeking out.

Upside- down rice with aubergines & peppers (Maqloubeh) – serves 6

  • 2 medium aubergines, cut into 2cm thick slices
  • 2 red peppers, trimmed and sliced
  • light olive oil
  • leaves from a few sprigs of thyme
  • 1 garlic bulb, separated into cloves but not peeled
  • 2 medium tomatoes, thickly sliced
  • 300g white basmati rice
  • ¾ tsp cumin seeds
  • ¾ tsp coriander seeds
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 tsp ground turmeric
  • 500ml hot vegetable stock or chicken stock
  • 40g salted butter or extra virgin olive oil
  • 1 tsp Aleppo pepper (pul biber) or ½ tsp chilli flakes
  • handful of coriander leaves, chopped

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

Put the aubergines and peppers on separate baking trays. Drizzle both with light olive oil, ½ tsp salt and thyme leaves, then scatter the garlic cloves amongst the peppers. Put the trays into the oven to bake for 25-30 minutes. After 20 minute, add the tomatoes to the pepper tray.

Meanwhile, rinse the rice in cold water to remove excess starch (the water will run clear), then put into a large bowl of cold water to soak for 15 minutes. Drain and set aside.

Set the cooked vegetables aside to cool and pop the garlic cloves out of their skins.

Toast the cumin and coriander seeds in a dry pan over a medium heat until they smell good, then grind in a mortar and pestle and place in a jug with the cinnamon, allspice and turmeric. Add the hot stock and ¾ tsp of salt.

Melt half the butter or oil in a large saucepan. Arrange the aubergines to line the base of the buttery saucepan – keep it neat as they will end up on top of the finished dish. Add the tomatoes, roasted garlic and peppers. Spoon in the rice, then pour over the hot stock and 150ml of boiled water. Bring the pan to the boil, then reduce the heat and cover with a clean tea towel and a lid. Cook for 20 minutes, then switch off the heat and leave to rest for 5 minutes.

Melt the rest of the butter or oil in a small saucepan and stir in the Aleppo pepper or chilli.

Turn the rice pan upside down onto a serving platter, then spoon over the Aleppo pepper butter and scatter over the chopped coriander before serving.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)

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Green Couscous and Roasted Veg with Black Garlic and Preserved Lemons

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 9 October 2018| Leave a Comment »

Green couscous and roasted veg with black garlic and preserved lemon

Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but it would be great with meat dishes too.

Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side

  • 2 courgettes, halved lengthways and sliced into 1cm thick half moons
  • 1 red pepper, cut into 2.5cm squares
  • 1 yellow or green pepper, cut into 2.5cm squares
  • 2 red onions, halved and sliced into 1cm thick slices
  • 300g couscous
  • 6 to 8 preserved lemons, thinly sliced into rounds
  • 1 head of black garlic, cloves thinly sliced

FOR THE HERB OIL:

  • 50g flat parsley, leaves and stems roughly chopped
  • 50g coriander, roughly chopped
  • olive oil

Preheat the oven to its highest setting and line a large baking tray with baking paper.

Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.

Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.

To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.

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

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Merguez with Couscous

Posted in Chicken, Food, tagged , , , , , , , , , , on 17 September 2018| Leave a Comment »

Merguez pot au feu with couscous

A dish of Merguez sausages and couscous from Marseilles. Like a Pot au Feu with flavours of the Maghreb. So delicious!

Wine Suggestion: French meets the Mediterranean, meets the Middle East – the Massaya le Colombier is a Cinsault, Grenache, Syrah and Tempranillo blend. Made in stainless steel to preserve the fruit we love to chill this for 30 minutes, but you don’t have to.

Merguez with Couscous – serves 6 to 8

  • 2 tbsp ras el hanout
  • 1 tbsp paprika
  • 700g skinless chicken thighs
  • 2 courgettes, thickly sliced
  • 4 ripe tomatoes, quartered
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 1 red pepper, halved and sliced
  • 2 dried red chillies
  • 1 pinch of saffron
  • 1 large piece of orange zest (use the juice to soak the raisins)
  • 400g merguez sausages
  • 1 x 400g tin chickpeas
  • 2 tbsp harissa

FOR THE COUSCOUS:

  • 450g couscous
  • 100g raisins, soaked in orange juice
  • 50g butter

Put the spices in a large wide pan with 2 tbsp of olive oil and heat until sizzling. Add the chicken, vegetables, chillies, saffron and orange zest with 1 litre of cold water and slowly bring to a simmer. Season well and continue to cook uncovered for 10 minutes.

Add the merguez sausages to the chicken, then cover and cook for 15 minutes. Stir in the chickpeas.

Meanwhile, put the couscous into a bowl and cover with the same volume of boiling water. Cover with cling film and leave to steam for 5 minutes, then fork through.

Tip the couscous into a serving bowl and add the raisins, butter and plenty of salt and pepper.

Add 4 tbsp of the chicken cooking liquid to the harissa to make a sauce.

Serve the chicken & sausages with the couscous and harissa sauce on the side.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2013.)

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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.)

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