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Posts Tagged ‘Pul biber’

We’ve made a salad like this before but this one is fresher and makes a great side dish for a crowd. We served it with some spicy baked salmon.

Georgian kidney bean salad – serves 6 to 8

  • 2 x 400g tins kidney beans (we used 300g dried kidney beans, rinse then soak in 3 times the volume of cold water for 5 hours. Drain and put into a saucepan covered by an inch with cold water, then boil hard for 30 minutes, stirring to prevent any sticking)
  • 50g flat-leaf parsley, roughly chopped
  • 2 heaped tsp dried mint
  • 2 banana shallots, very thinly sliced into rings
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp pul biber chilli flakes
  • Maldon salt & fresh ground black pepper

If you are using tinned beans, drain them rinse well under a cold tap to get rid of the briny liquid. Shake the beans dry, then tip into a large bowl.

Add the rest of the ingredints to the bowl and fold together gently, you don’t want to crush the beans. Season well with salt and pepper, stir again and leave at room temperature for 20-30 minutes.

Stir well again before serving.

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

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These are a nice spin on regular sausage roll. Great for a snack with some ketchup.

Sausage rolls with barberries & dill – makes 16

  • 370g ready-rolled puff pastry
  • 1 egg, beaten
  • 1 tbsp sesame seeds

FOR THE FILLING:

  • 350g sausagemeat
  • 3 scallions, finely sliced
  • 15g dill, finely chopped
  • 2 tbsp dried barberries
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 1 tsp pul biber chilli flakes

Preheat the oven to 220C/200C fan/Gas 7.

Line a large baking tray with baking paper.

Put all of the filling ingredients into a large bowl. Season generously with maldon salt and black pepper, then mix with your hands for a couple of minutes until evenly combined.

Divide the puff pastry sheet in two, lengthways.

Divide the sausage mixture in two, then form two long sausages, almost the same length as the pastry strips. Place a sausage in the middle of each piece of pastry. Brush one edge of the pastry with egg, then fold the pastry edges over to enclose the sausage. The beaten egg will help to seal them.

Turn the rolls over so the seam is underneath, then cut each roll into 8 pieces.

Transfer to the baking tray and brush the tops with the beaten egg. Sprinkle with the sesame seeds, then bake in the hot oven for 22-25 minutes or until well browned. Leave to cool for a few minutes before serving with some ketchup if you like.

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

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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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We are cooking our way through Persian Everyday by Sabrina Ghayour. We struggle like everyone to eat well on busy days but this book is perfect for just that.

Wine Suggestion: White, lemony and medium bodied. Maybe a youthful Verdicchio, or our current fave, Zuani’s Ribolla Gialla Sodevo, from Collio in North East Italy. A grape that was so higly regarded by the Romans they implemented laws to protect it from adulteration … possibly the world’s first appellation laws …we’ll need to investigate further.

Pasta with sage butter, feta & pine nuts – serves 2

  • 200g pasta shells
  • 75g butter
  • 20 sage leaves
  • 25g pine nuts
  • 100g feta cheese
  • 2 pinches of pul biber chilli flakes

Cook the pasta in lots of very salty water according to the timings on the packet.

When the pasta is almost cooked, put a large frying pan over a gentle heat. Add the butter and sage and allow the butter to melt gently but don’t let it sizzle much. Keep stirring so the sage flavours the butter.

Roughly drain the pasta (you want a little bit of water still on the pasta) and add to the pan with the butter and sage. Turn up the heat and season very generousy with black pepper and a little sea salt. Add the pine nuts and toss everything together, then add the feta and stir until melting and starting to coat the pasta.

Serve spinkled with extra black pepper and a pinch of pul biber.

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

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Roasted Cod with Wild Thyme & Pul Biber

Thick pieces of cod look so pretty when scattered with dried herbs and chilli flakes. Also an opportunity to use our new fish bone tweezers – interesting what excites us as we get older! This is a simple but very tasty idea from Sabrina Ghayour’s book ‘Feasts’.

We served this with some rice, greens and lemon wedges for squeezing over.

Wine Suggestion: this dish begs for a Greek Assyrtiko from the island of Santorini. A white that should always have a savoury profile, stony minerality and citrus freshness and a complimentary nature with the thyme and Aleppo pepper. If you’re fortunate to find one with “Nykteri” mentioned on it then this should be just as fresh as it is picked at night, and yet with a few months in oak fuller and deeper in flavour.

Roasted Cod Loins with Wild Thyme & Pul Biber – serves 4

  • 4 cod loins (about 200g each)
  • garlic oil
  • 4 tsp dried wild thyme
  • 2 tsp pul biber chilli flakes (Aleppo pepper)
  • finely grated zest of 2 unwaxed lemons

Preheat the oven to 220C/200C Fan/Gas 7.

Line a baking tray with baking paper.

Put the fish fillets onto the paper and coat each piece generously with garlic oil. Sprinkle over the wild thyme, pul biber, lemon zest and plenty of sea salt flakes and black pepper.

Roast for 8-12 minutes depending on how thick your fish is, or until cooked through. Serve immediately.

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

 

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