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Posts Tagged ‘Pesto’

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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Balsamic Pork Kebabs + Lemony Pork Kebabs

Posted in Barbecue, Food, Gluten-free, Pork, tagged , , , , , , , , , , , , , , on 4 May 2023| Leave a Comment »

Two kebabs for the barbecue with their respective sauces. We couldn’t decide which one to do, so we halved each recipe and made both. A meat probe is great for checking that barbecued meat is cooked – you are looking for 63C for medium or 71C for well done. You can buy a good-quality pesto if you don’t want to make your own.

Lemony pork kebabs with feta & pepper sauce, makes 6-8 kebabs

  • zest and juice of 2 lemons
  • 4 tbsp olive oil
  • 2 cloves of garlic, crushed
  • a handful of thyme sprigs, roughly chopped
  • 1.2kg pork leg, diced
  • 2 red peppers, diced

FOR THE FETA AND RED PEPPER SAUCE:

  • 2 red peppers
  • 200g feta
  • ½-1 tsp chilli flakes
  • 3 tbsp olive oil

Mix the lemon zest and juice, olive oil, garlic and thyme together. Sesaon with salt and pepper, then add the pork and stir well. Cover and refrigerate for 12-24 hours.

When ready to cook get a barbecue ready for both direct and indirect cooking.

Put the whole peppers for the sauce directly over the fire and char the skins all over until blackened. Transfer to a bowl and cover with cling film, then leave for a few minutes or until cool enough to handle. Rub off the skin and discard the stems and seeds. Put the pepper flesh into a food processor with the feta, chilli flakes and olive oil, season, then blend to a purée. Transfer into a bowl and set aside.

Thread the pork and pepper pieces onto skewers. Set onto the barbecue, slightly away from the fire so they cook over a medium heat for 15-20 minutes.

Serve with the feta and red pepper sauce.

Balsamic pork kebabs with pesto dressing, makes 8 kebabs

  • 4 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 cloves of garlic, crushed
  • 1 tsp smoked paprika
  • 1.2kg pork leg, diced
  • a bunch of scallions, cut into 4cm lengths

FOR THE PESTO (or use good-quality shop-bought pesto)

  • 50g pine nuts, toasted
  • 30g basil, leaves and stems, roughly torn
  • 40g Parmesan, grated
  • 6 tbsp olive oil
  • juice of ½ lemon
  • 1 clove of garlic, crushed

Mix the balsamic, olive oil, brown sugar, garlic and smoked paprika together in a bowl. Season with salt and pepper, then stir in the pork pieces. Cover and put into the fridge for 12-24 hours.

To make the pesto, tip the pine nuts, basil, Parmesan, olive oil, lemon juice, garlic and a little salt into a food processor and blend to a purée. Scrape the pesto into a bowl and set aside.

When ready to cook get the barbecue prepped for direct and indirect cooking.

Thread the pork and scallions on to skewers. Set onto the barbecue, slightly away from the fire so they cook over a medium heat for 15-20 minutes.

Serve with the pesto on the side.

(Original recipes from Seared by Genevieve Taylor, Hardie Grant: Quadrille, 2022).

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Lemon Sole with Basil & Tomato Sauce

Posted in Fish, Food, tagged , , , , , , , , , on 12 April 2023| Leave a Comment »

This fish dish feels a bit special but is very easy to make. Serve on buttered spinach and with steamed potatoes.

Wine Suggestion: from our recent trip to the Loire we opened the superlative Domaine de la Taille aux Loups Clos de la Bretonnière. Made by Jacky and J-P Blot from a monopole in Vouvray, it has to be “Vin de France” as their winery is not in the appellation. No matter, this is as fine as dry Vouvray gets. We really enjoyed the taut minerality that complimented the fish, and how it kept on giving more layers as it went along revealing hints of spring and summer fruits. Tension and poise, but with a real generosity too.

Lemon sole with basil & tomato sauce – serves 4

  • 60g plain flour
  • 2 small lemon sole, each cut into 4 fillets and skinned (your fish shop will do this for you)
  • 30g butter

FOR THE SAUCE:

  • 300ml double cream
  • juice of ½ lemon
  • 3 tbsp fresh pesto
  • 100g sun-blush tomatoes, finely chopped
  • 2 tsp chopped basil, to serve

Sprinkle the flour over a large plate and season well with salt and pepper.

Dip the fish fillets into the seasoned flour and shake off any excess.

Melt the butter in a large frying pan. Wait until the butter foams, then add the fillets and cook for 2 minute on each side, or until opaque and easy to flake. Transfer to a warm plate and keep warm while you make the sauce.

Heat the cream, lemon juice, and pesto in a pan over a medium heat until hot, then add the sun-blush tomatoes and season with salt and black pepper. Serve the fish fillets on a bed of buttered spinach, dress with the sauce and sprinkle over some basil leaves.

(Original recipe from Mary Berry’s Cookery Course, DK, 2013.)

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Cajun Chicken Melts

Posted in Chicken, Food, tagged , , , , , , , , , , on 26 February 2023| Leave a Comment »

Perfect Saturday lunch – if the sun would shine it would be nice to eat outside.

Cajun chicken melts – serves 4

  • 4 chicken breasts
  • 1 tbsp rapeseed oil
  • 2 heaped tsp Cajun spice
  • 4 tbsp sweet chilli sauce
  • 3 tbsp mayonnaise
  • 4 slices sourdough
  • 150g mature Cheddar, grated
  • 200g green salad leaves

FOR THE SALAD DRESSING:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard

Heat the oven to 180C/350F/Gas 4.

Put the chicken into a baking dish and rub with the oil, then sprinkle over the Cajun spice and season with salt and pepper. Pour about 4 tbsp of water into the dish around the chicken, then roast for 18-20 minutes or until just cooked. Leave to cool, then slice.

Mix half the chilli sauce in a small bowl with the mayonnaise and season.

Put the sourdough onto a baking sheet lined with baking paper. Spread the chilli mayo over the bread and arrange the chicken slices on top. Cover with the grated cheese and drizzle the rest of the chilli sauce on top, then finish with the pesto. Bake for 10-12 minutes, until the cheese is bubbling and golden.

Meanwhile make the salad dressing by putting the oil, vinegar, honey and mustard into a container with 2 tbsp of water and blending until smooth, then season. Putt the salad leaves into a bowl and use enough of the dressing to lightly coat the leaves.

Arrange the Cajun chicken melts on plates with the dressed salad on the side.

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

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Chicken with Mozzarella, Parma Ham and Pesto Potatoes

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 4 February 2023| Leave a Comment »

If there are children around there’s nearly always a half-used tub of pesto. Too expensive to go to waste, and a good reason we’re always on the lookout for anything other than pesto pasta. This dish is a bit of summer in winter.

Wine Suggestion: Choose a fun and fresh red, preferably with a moderate alcohol. Fortunately we had a red blend from the Sebestyén family in the Szekszárd region of south-eastern Hungary. Their Szekszárdi Cuvée is a delightful blend of Kékfrankos, Merlot and Cabernet Franc; youthful, fresh and characterful.

Chicken with mozzarella, Parma ham and roast pesto potatoes, serves 4

  • 125g ball of mozzarella cheese (not buffalo), sliced
  • 4 chicken breasts
  • 24 basil leaves
  • 4 slices of Parma ham
  • 24 cherry tomatoes
  • 2 tbsp olive oil
  • 450g baby potatoes
  • 3 tbsp pesto
  • 2 tbsp thick balsamic vinegar

Heat the oven to 190C/Gas 5.

Grease a baking sheet.

Season the mozzarella slices with salt and pepper.

Slice a small pocket in each chicken breast (we asked our butcher to do this) and fill with a slice of mozzarella and 6 basil leaves. Wrap each piece of chicken in a slice of Parma ham and set onto the greased baking sheet. Scatter the tomatoes around the chicken.

Drizzle everything with the olive oil and season with salt and pepper, then roast for 20 minutes or until the chicken is cooked through.

Meanwhile, boil the potatoes until cooked through, about 20 minutes, then drain and toss with the pesto.

Put the chicken, potatoes and tomatoes onto warm plates and drizzle the tomatoes with the thick balsmic vinegar.

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

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Rigatoni with Tomato, Cream and Pesto

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , , , on 2 February 2023| Leave a Comment »

We love a pasta dish with just a few ingredients and this one is light and fresh and conveniently uses tinned tomatoes.

Wine Suggestion: Despite the cream which may suggest an oaked white, this actually works best with an unoaked, textural white instead. Something like the brilliant Dissidents Cassandre, a Vermentino from Maison Ventenac in Carbades which both lifts and expands the flavours, plus the fresh nuttiness cuts through the light cream.

Rigatoni with tomato, cream and pesto – serves 4

  • 200ml double cream
  • 300g tinned tomatoes, drained weight
  • 2 tbsp pesto
  • 350g rigatoni
  • 40g Parmesan

Pour the cream into a saucepan, add the drained tomatoes and cook over a low heat for 10 minutes.

Remove the pan from the heat and stir in the pesto.

Meanwhile, cook the rigatoni in lots of salty water until al dente, then drain and tip it into a warm serving bowl. Sprinkle the pasta with the Parmesan, then spoon over the sauce and serve.

(Original recipe from The Silver Spoon Pasta, Phaidon, 2009.)

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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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Lemon & Herb Chicken Salad

Posted in Barbecue, Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , on 22 May 2022| Leave a Comment »

This is absolutely lovely for lunch and you can make it up a few hours in advance and chill it in the fridge. It’s also easily doubled if your serving a crowd. Like everything it tastes better outside in the sun. Serve with some crusty bread and green salad leaves if you like.

Lemon & herb chicken salad – serves 6

  • 750g cooked skinless chicken, cut into thin strips (we cook our chicken on a barbecue for extra flavour)
  • 150g pitted green olives, halved
  • 290g jar chargrilled red peppers, drained and thinly sliced
  • 2 tbsp freshly chopped basil
  • 2 tbsp freshly chopped flat-leaf parsley
  • 200g feta cheese, broken into small pieces

FOR THE DRESSING:

  • 2 tbsp Dijon mustard
  • 2 tbsp pesto
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 1 tbsp caster sugar

Make the dressing by mixing all the ingredients together in a bowl and seasoning with salt and black pepper.

Add the chicken to the dressing and toss well, then addd the olives, half the peppers, the basil, parsley, and two-thirds of the feta. Season again.

Arrange the chicken on a large platter and top with the rest of the peppers and feta. Chill in the fridge for a bit before serving.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, Penguin Random House, 2019.)

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Fried Halloumi with Oregano, Orzo & Pesto

Posted in Cheese, Food, Vegetarian, tagged , , , , , , , , , , , , on 20 December 2021| Leave a Comment »

A perfect lunchbox dish, keeping our December weekdays cheery.

Fried halloumi with oregano, orzo & pesto – serves 4

  • 350g orzo
  • 15g oregano, leaves picked
  • 3 tbsp olive oil
  • 250g halloumi, sliced
  • 200g plum cherry tomatoes, halved
  • handful black olives, chopped
  • 140g tub fresh pesto

Bring a pan of salty water to the boil and cook the orzo according to the pack instructions.

Meanwhile, mix the oregano in a small bowl with the oil and brush some over the halloumi.

Heat a non-stick frying pan and fry the halloumi for a few minutes on each side or until golden.

Drain the orzo and mix in a large bowl with the tomatoes, olives and pesto, then season. Divide into lunchboxes, then top with the halloumi and drizzle over the rest of the oregano oil.

(Original recipe from BBC Good Food)

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Lasagne with Pesto

Posted in Food, Italian, Pasta, Uncategorized, tagged , , , , , , , , , , , on 18 November 2021| Leave a Comment »

This version has fresh pesto stirred through the béchamel sauce which is a variation we’d not come across before, and it’s very good indeed. So good we may add any leftover pesto to dishes like this in the future; it brings a burst of Spring to a rich dish.

Wine Suggestion: We were uncertain what to open alongside this dish given the many components, but felt we needed to stick to an Italian. Freshness to balance the béchamel, depth for the layered richness, but a lightness of being to complement the basil pesto. We had a bottle of Pira Langhe Nebbiolo on the shelf and we’re happy to report it was a good match.

Lasagne with pesto – serves 6 to 8

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 large carrot, peeled and grated
  • 1 celery stick, finely chopped
  • 500g beef mince
  • 1 glass of red wine
  • 700ml passata
  • 1 tbsp tomato purée
  • 12 fresh lasagne sheets

FOR THE BÉCHAMEL SAUCE

  • 100g butter
  • 100g plain flour
  • 1 litre full-fat milk
  • ¼ tsp nutmeg, freshly grated
  • 100g freshly grated Parmesan

FOR THE PESTO

  • 40g basil leaves
  • 1 garlic clove, peeled
  • 30g pine nuts
  • 120ml extra virgin olive oil
  • 20g freshly grated Parmesan cheese

Heat the 3 tbsp of olive oil in a large saucepan and cook the onions, carrot and celery for 5 minutes over a medium heat. Add the beef mince and cook for 5 minutes, stirring and breaking it up with a wooden spoon until browned all over. Season and leave to cook for a further 5 minutes, stirring occasionally.

Add the wine, stir well and buble for about 3 minutes, then add the passata and tomato purée, lower the heat and continue to cook for an hour, uncovered, until you have a thick sauce. Taste for seasoning after 30 minutes.

Meanwhile, make the pesto by putting the basil, garlic, and pine nuts in a food processor. Pour in the oil and blitz until smooth, then transfer to a bowl and fold in the cheese. Season with a pinch of salt and set aside.

To make the béchamel, melt the butter in a large saucepan over a medium heat. Stir in the flour and cook for 1 minute, then gradually whisk in the cold milk, reduce the heat and cook for 10 minutes, whisking constantly. When the béchamel is thickened, stir in half the Parmesan, the nutmeg and the pesto. Season and set aside to cool slightly.

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

To assemble, spread a thin layer of béchamel over the bottom of a deep ovenproof dish. You can use your lasagne sheets to get the right sized dish, you need to make 3 layers of lasagne sheets. Lay a third of the lasagne sheets over the béchamel, then spread over half the meat sauce and top with another thin layer of béchamel.

Lay another third of the lasagne sheets on top and cover with the rest of the meat sauce. Add the final layer of lasagne and spread the remaining béchamel on top, completely covering the lasagne sheets. Sprinkle with the rest of the Parmesan and grind some black pepper over the top.

Cook on the bottom shelf of the oven for 30 minutes, then move to the middle shelf and increase the temperature to 200C/180C fan/gas 6. Cook for another 15 minutes or until browned and bubbling.

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

(Original recipe from Gino’s Pasta by Gino D’Acampo, Kyle Books, 2010.)

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Gnocchi with Peas, Pesto & Spinach

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , on 5 October 2021| Leave a Comment »

We regular base our dinner on packets of fresh gnocchi. They’re perfect for when you haven’t much time.

Gnocchi with peas, pesto and spinach – serves 2

  • 50g baby spinach
  • 100g frozen peas, defrosted
  • 4 tbsp fresh pesto
  • 3 tbsp crème fraîche
  • 300g pack gnocchi (you can use a plain variety or one with spinach)

Put the defrosted peas, the spinach and a splash of water into a large frying pan. Season, then heat, stirring, until the spinach has wilted.

Add the pesto and crème fraîche, and gently heat through.

Meanwhile, cook the gnocchi in lots of boiling salty water. As they rise to the surface, scoop them out with a slotted spoon and add to the spinach pan.

Toss it all together, then serve.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2018.)

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Green Spaghetti Sauce

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , , on 27 September 2021| Leave a Comment »

Yummy sauce for using up leftover pesto and perfect for mid-week.

Green Spaghetti Sauce – serrves 4

  • 400g spaghetti
  • 100g baby spinach
  • 140g frozen peas
  • a small bunch of basil, leaves picked
  • 3 tbsp green pesto
  • 150ml single cream
  • 50g Parmesan, grated, plus extra to serve

Cook the spaghetti in lots of salty water for the time stated on the packet.

Meanwhile, put the spinach and peas in a bowl and pour over boiling water to cover. Leave for 3 minutes, or until the peas are tender, then drain well.

Tip the peas and spinach into a food processor, then add the basil, pesto, cream and Parmesan. Whizz to make a smooth sauce.

Drain the pasta, but reserve a mugful of the cooking water, then return to the pan. Pour over the green sauce and place over a low heat to cook for a few minutes, you want the sauce to cling to the spaghetti. Add a little pasta water if it looks dry, season to taste and serve with extra Parmesan.

(Original recipe from BBC Good Food)

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Courgette and Broad Bean Risotto with Pesto

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , on 6 September 2021| Leave a Comment »

We couldn’t find cougettes to plant this year so we haven’t been cooking them nearly as often. Definitely one of the vegetables we miss the most in the colder months. You can of course buy a good-quality fresh pesto if you don’t feel like making it, though there is something very satisfying about pounding your own.

Wine Suggestion: We looked for a wine with a herbal streak and remembered the Ch Vignelaure La Source white from Provence. Made mostly of Vermentino with a dash of Semillon for body and Sauvignon Blanc for a crisp grassiness, this has both the body to work with the food and freshness to remind us of summer. Grapefruit and peach flavours, hints of white blossoms and a southern French, sassy finish.

Courgette & broad bean risotto with pesto – serves 4

  • 3 tbsp olive oil
  • 1 tsp butter
  • 350g courgettes, cut into small dice
  • a pinch of chilli flakes
  • a pinch of grated nutmeg
  • 2 scallions, finely sliced
  • zest of ½ a lemon
  • 150g risotto rice
  • 75ml dry white wine
  • 750g warm vegetable stock or chicken stock
  • 80g broad beans, podded and blanched for a minute, then skins removed
  • 20g Parmesan, grated, plus extra to serve

FOR THE PESTO:

  • 1 clove of garlic
  • 1 tbsp toasted pine nuts
  • a large handful of basil leaves, plus extra to garnish
  • a handful of mint leaves
  • 1 tbsp olive oil
  • 1 tbsp grated Parmesan

If you are making the pesto, do that first. Crush the garlic to a paste with a pinch of salt using a pestle and mortar. Add the toasted pine nuts and pound to a coarse paste, then tear in the basil and mint, pound again to break them down. Stir in the oil and cheese and season to taste.

To make the risotto, warm the butter and oil in a large frying pan over a medium heat. Add the courgettes, chilli flakes and nutmeg and season. Fry for about 5 minutes or until the courgettes have softened and turned golden. Add the scallions and lemon zest and cook for a couple of minutes. Add the rice and stir for a couple of minutes until translucent and coated in fat.

Add the wine and cook until almost evaporated, then add the stock a ladleful at a time, stirring until absorbed. Keep adding stock for 20-30 minutes, stirring all the time, until the rice is tender.

Stir in the broad beans and warm through for a couple of minutes. Remove from the heat and stir in the Parmesan. Allow to sit for 5 minutes, then swirl in about half of the pesto (keep the rest for something else).

Serve in warm bowls with basil leaves and extra cheese sprinkled on top.

(Original recipe from BBC Good Food)

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Baked Green Eggs

Posted in Brunch, Cheese, Food, Gluten-free, tagged , , , , , , , , , , on 23 August 2021| 1 Comment »

Try this for a tasty weekend brunch dish. Serve with toasted sourdough for mopping.

Baked green eggs – serves 2

  • 100g baby spinach, roughly chopped
  • 4 tbsp fresh pesto
  • 100ml double cream
  • 1 tbsp finely grated gruyère
  • 2 eggs

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

Mix together the spinach, pesto, cream and some seasoning, and tip into 2 shallow ovenproof dishes.

Sprinkle the grated cheese over the top.

Create a hollow in each dish with a spoon, then gently break in the eggs. Bake the dishes in the oven for about 10 minutes or until the whites are set and the yolks are still runny.

(Original recipe from BBC Good Food)

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Tomato Soup with Chickpeas, Orzo & Pesto

Posted in Food, Soup, Vegetarian, tagged , , , , , , , , on 18 March 2021| Leave a Comment »

This soup really couldn’t be simpler and it’s nice and filling for lunchtime. 

Tomato Soup with Chickpeas, Orzo & Pesto – serves 4

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • 150g orzo pasta
  • 700ml vegetable stock
  • 2 tbsp basil pesto

Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 minutes, or until starting to soften, then add the garlic and cook for another minute. Add all of the other ingredients, except for the pesto and remaining oil, and bring to the boil. 

Reduce the heat and leave to simmer for 6 to 8 minutes or until the orzo is tender. Season to taste and divide between warm bowls. Stir in the remaining olive oil with the pesto, then drizzle over the soup. 

(Original recipe form BBC Good Food)

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Spaghetti with Artichokes & Pesto

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , on 27 October 2020| Leave a Comment »

We occasionally go to Lidl, when they have those country promotions on, for the white anchovies in the fridge section. Last time it was a Spanish promotion and we also grabbed a tin of artichokes which we used tonight for a mid-week pasta dish with spaghetti and pesto.

The pesto we used was an oregano version that we made in the summer and stashed in the freezer. Very happy diners!

Wine Suggestion: Artichokes are hard to match as they make most grape varieties taste metallic. However, Grüner Veltliner with its higher umami savouriness, really works. We opened a bottle of Höpler’s GV grown in Burgenland which is better known for it’s reds and sweet wines and goes to show how a great site always wins. Their GV vineyard reliably produces delightful wines and the current vintage is a gem; vibrant and fresh with hints of white pepper, pears and lemony citrus zest.

Spaghetti with artichokes & pesto – serves 4

  • 350g spaghetti
  • 2 eggs
  • 2 tbsp milk
  • 4 tbsp green pesto
  • 50g Parmesan, grated, plus extra to serve
  • 390g tin artichokes, drained, quartered and dried
  • 50g pine nuts

Toast the pine nuts in a dry frying pan until golden brown, then set aside.

Cook the spaghetti in lots of boiling salty water according to the time given on the pack.

Meanwhile, gently mix the eggs, milk, pesto, Parmesan, and artichokes, together in a bowl, then season.

Drain the cooked spaghetti in a colander and return to the hot saucepan. Immediately add the egg and pesto mixture and stir gently until it forms a silky sauce.

Stir in the toasted pine nuts and serve in warm bowls with some extra Parmesan and a drizzle of your best olive oil if you like.

(Original recipe from BBC Good Food)

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Oregano Pesto

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , on 1 July 2020| 2 Comments »

Oregano pesto

Our Oregano plants have gone mad, so we thought it a shame not to use them more. Taking inspiration from the Classic Basil Pesto and with a little adjustment this is of course good on pasta. It also really comes into it’s own on top of roast chicken: simply roast some chicken thighs and drumsticks and top with this when cooked.

Oregano Pesto – enough to serve 2 with pasta

  • 25g pine nuts
  • 25g oregano leaves
  • 1 garlic clove, crushed
  • 50ml olive oil
  • 15g Parmesan

Toast the pine nuts in a dry frying pan until lightly coloured, then remove from the pan and leave to cool.

Pound the oregano in a pestle and mortar with a pinch of salt, some coarse ground black pepper and the garlic. When the oregano has broken down, add the pine nuts and pound until finely crushed. Stir in the oil and Parmesan, then season to taste. Cover with a layer of oil and store in the fridge.

 

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Classic Basil Pesto

Posted in Food, Gluten-free, tagged , , , , , on 7 June 2020| 2 Comments »

Classic Basil Pesto

Basil has come into season and is plentiful so we had to make a pesto. There’s likely to be a second batch next week too! We make pesto in a pestle and mortar but you could also use a food processor.

Pesto – enough to serve 4 with pasta

  • 50g pine nuts
  • 50g basil leaves
  • 1 garlic clove, crushed
  • 100ml olive oil
  • 25g Parmesan

Toast the pine nuts in a dry frying pan until lightly coloured, then remove from the pan and leave to cool.

Pound the basil in a pestle and mortar with a pinch of salt, some coarse ground black pepper and the garlic. When the basil has broken down, add the pine nuts and pound until finely crushed. Stir in the oil and Parmesan, then season to taste. Cover with a layer of oil and store in the fridge.

(Original recipe from the Hairy Bikers Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017).

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Risotto Bianco with Pesto

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , , on 19 September 2018| Leave a Comment »

Risotto bianco with pesto

It’s anything with pesto in our house at the minute. This dish is definitely suitable for adults too.

Wine Suggestion: We would suggest a good Fiano from Campani in the south of Italy with  freshness and fruit that isn’t too ripe and tropical. By avoiding over-ripeness you get more stone fruit with a fresh vibrancy. Alongside the rich risotto and herby pesto it’s a great match.

Risotto Bianco with Pesto – serves 6

  • 1.1 litres hot chicken or vegetable stock
  • 2 tbsp olive oil
  • a knob of butter
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ a head of celery, finely chopped
  • 400g risotto rice
  • 2 wineglasses of dry white vermouth or dry white wine
  • 70g butter
  • 115g freshly grated Parmesan
  • fresh pesto
  • small handful of pine nuts – toasted
  • small basil leaves (to serve)

Put the olive oil and knob of butter into a pan, then add the onion, garlic and celery, and cook gently for about 15 minutes without colouring. When the vegetables have softened turn the heat up and add the rice.

Keep stirring for about a minute or until the rice looks translucent. Add the vermouth and continue to stir.

When the vermouth has disappeared, add a ladle of the hot stock and a good pinch of salt. Turn the heat down to a simmer and keep adding ladles of the stock, stirring all the time, allowing each ladleful to be absorbed before adding another. This should take about 15 minutes. After this taste the rice to check if it’s cooked. If not, keep adding stock until the rice is soft with a little bite. If you run out of stock you can add a some boiling water. Season.

Remove the risotto from the heat and add the butter and Parmesan. Stir well, then cover the pan and leave to sit for 2 minutes. Eat immediately garnished with a spoonful of fresh pesto, some toasted pine nuts, a few basil leaves and some extra Parmesan.

(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)

 

 

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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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