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Posts Tagged ‘Recipe’

Lamb & Dauphinoise Hotpot

Posted in Food, Lamb, tagged , , , , , , on 13 January 2014| 1 Comment »

Lamb Dauphinoise Hotpot

Winter comfort food; the sweet potato topping is nice for a change and works well adding a layer of earthiness that suits the season. You will need to start this the night before but its very easy so don’t be daunted.

Wine Suggestion: We think southern Rhône reds rule here, especially a grenache dominant blend with a little bit of age where the heady spices become more velvety but you’ve retained enough tannins to work with the proteins in the lamb. The sweet spices and juicy fruit complement the sweet potato whereas a drier wine would fight with these flavours, so be careful of more traditional lamb matches like Bordeaux blends and Rioja / Tempranillo.

Lamb & Dauphinoise Hotpot – serves 8

  • 3 large carrots, cut into chunks
  • 1 onion roughly, chopped
  • 1 bulb of garlic, split in 2
  • few sprigs of rosemary
  • few sprigs of thyme
  • 2 bay leaves
  • 1 tbsp tomato purée
  • 2.5kg shoulder of lamb on the bone
  • 1 bottle red wine

For the topping: 

  • 4-5 potatoes
  • 4 sweet potatoes
  • 150ml double cream
  • few knobs of butter

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

Use a flameproof casserole big enough to fit the lamb. Put in all the vegetables and herbs and stir in the tomato purée. Put the lamb on top, pour over the wine and season well. Cover and heat on top of the stove, then transfer to the oven and cook for 3 hours. Remove the lamb from the oven, leave to cool, then chill overnight.

The next day, remove all the hard fat from around then lamb. Lift the lamb out of the dish, scraping off and keeping the jellied juice.  Shred the lamb and throw away any large bits of fat and the bones. Put the lamb back in the dish, spoon over the jellied sauce and mix with the veg.

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

Peel and slice the potatoes into rounds. Put them into a pan of cold salted water, bring to a hard boil then drain immediately. Put the potatoes back into the empty pan, pour over the cream and season well.

Arrange the potatoes on top of the lamb and drizzle the cream left in the pan over the top and dot with butter. Bake for between 40 minutes and an hour or until the top is nicely coloured and the sauce is bubbling.

Serve with some green veg.

(Original recipe from BBC Good Food)

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Carbonara Cabbage

Posted in Food, Side dish, tagged , , , , , , , , , on 7 January 2014| 3 Comments »

This is delicious but very rich, plus a little goes a long way! We found this a really good twist on a classic.

Carbonara Cabbage – serves 8

  • 1kg Savoy cabbage, finely shredded
  • 12 rashers streaky bacon, chopped small
  • 2 cloves of garlic, finely sliced
  • 250ml single cream
  • 50g Parmesan, grated

Cook the cabbage for 10 minutes in a large pan of boiling salted water. Drain and keep warm.

Meanwhile, fry the bacon in a large frying pan for 7-8 minutes or until crispy, adding the garlic for the final few minutes.

Mix the cream and Parmesan in a bowl with some black pepper. Add the cream mixture and the cabbage to the bacon pan and toss everything together really well. Warm through for a few minutes before serving.

(Original recipe from BBC Good Food)

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Carrot & Sweet Potato Mash

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , , on 3 January 2014| Leave a Comment »

This was good served alongside a beef hotpot, but we daresay it’ll be nice against a few other dishes as well.

Carrot & Sweet Potato Mash – to serve 4

  • 500g carrots, chopped
  • 500g sweet potatoes, chopped
  • 3 garlic cloves, bashed
  • 1 tsp cumin seeds, toasted
  • 25g butter

Put the carrots, sweet potatoes and garlic in a large pan  salted water, bring to the boil and cook for about 12 minutes or until very tender, then drain. Add the cumin seeds, butter and seasoning and serve.

(Original recipe from BBC Good Food)

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Buttered Brussels Sprouts with Pancetta

Posted in Food, Side dish, tagged , , , , , , on 2 January 2014| 1 Comment »

For those who eat brussels sprouts more than once a year. This is a gem of a dish that we’ve done a few times now and an easy feature in any winter meal.

Buttered Sprouts with Pancetta – to serve 6

  • 100g cubed pancetta
  • 750g brussels sprouts
  • 400ml chicken stock
  • 25g butter

Fry the pancetta in a non-stick frying pan for about 5 minutes or until crispy. Add the sprouts and cook for another minute. Add the stock and simmer for 15-20 minutes or until the sprouts are tender and the stock has reduced. Add the butter and season well but be careful with the salt, as the pancetta and stock should make this fairly salty already.

(Original recipe from BBC Good Food)

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Pumpkin & Sage Soup

Posted in Food, Healthy, Soup, Uncategorized, Vegetarian, tagged , , , , , , , on 1 January 2014| 1 Comment »

Sage brings an unexpected element to this soup that really works. Super warming and homely.

Pumpkin and sage soup – to serve 8

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 onions, chopped
  • 2 tbsp chopped sage
  • 1.4kg of pumpkin or squash flesh
  • 1 tbsp clear honey
  • 1.5 litres vegetable stock

Melt the oil and butter in a large pot. Add the onions and sage and cook gently for about 15 minutes or until really soft. Add the squash and cook for another 5 minutes. Add the honey and stock. Bring to a simmer and cook until the squash is soft.

Cook before processing until smooth. Season and add a bit more stock if its too thick. Reheat to serve.

(Original recipe from BBC Good Food)

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Pork with Pears and Cream

Posted in Food, Pork, tagged , , , , , , on 11 December 2013| Leave a Comment »

Jono and Jules have a new addition in the form of baby Orlaith and although we’ve managed to cobble together a few tasty dinners in the last few weeks they haven’t been worth sharing.  We’re hoping to keep cooking but it may take a little longer to edit photos and type up recipes in the coming months. We shall endeavour to keep trying.

We really loved using pears instead of the usual apples with these pork chops – a perfect cold weather dish.

Wine Suggestion: Chenin Blanc from the Loire tends to have a nice yellow apple and honeyed fruit character that goes really well with pork and fruit dishes like this. A good version, like one from Chateau Gaudrelle – Vouvray, would give you a great balance of freshness, minerality and a structure for drinking with food.

Pork with pears and cream  to serve 4

  • olive oil
  • 4 pork chops
  • 4 sprigs of thyme
  • 2 pears
  • a thick slice of butter
  • 200ml perry
  • 150ml double cream

Lightly oil the chops. Chop the thyme leaves finely and use to season the chops with some salt and pepper.

Peel and core the pears and cut the flesh into large cubes. Melt the butter in a shallow pan , add the pears and cook until golden and getting tender. Set aside.

Return the pan to the heat and cook the chops over a moderate heat until cooked (about 5 minutes on each side). Remove from the pan and keep warm.

Pour the perry into the pan and stir to dissolve the sticky residue from the chops. Reduce for a few minutes until just a few tablespoons are left. Pour in the cream and bubble again for another few minutes. Return the chops and pears to the pan and heat through. Season and serve.

(Original recipe from Nigel Slater’s The Kitchen Diaries II, Fourth Estate, 2012.)

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Cheat’s Chilli

Posted in Beef, Food, tagged , , , , , , , on 18 November 2013| Leave a Comment »

This is a doddle to whip up after work and it’s not a bad chilli for very little effort. Serve in warmed tortillas with some rocket and sour cream or in a baked potato.

Cheat’s Chilli – to serve 4

  • 500g minced beef
  • 350g jar of tomato and chilli sauce (we use our own tomato sauce which we always have a supply of in the freezer)
  • 400g tin of red kidney beans

Fry the mince in a non-stick pan until well browned. Pour in the sauce, then fill the empty jar about a third full of water and rinse out into the pan. Bring to the boil then simmer for about 15 minutes, stirring occasionally.

Drain and rinse the beans before adding to the meat and heat through for about 5 minutes or until the beans are hot and the sauce is thick.

 

 

 

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Leftover Chicken & Veg Pie

Posted in Chicken, Food, tagged , , , , , , , on 15 November 2013| 2 Comments »

This is a really simple recipe for using up leftover chicken and is easily adjusted to suit what you have in the cupboard. We seem to serve almost every pie with peas and this was no exception.

Wine Suggestion: This went perfectly with a glass of Domaine Saint Denis, Macon-Lugny 2010; a great little white burgundy that has much more presence and character than others from this area in the Mâconnais achieve. I think this has something to do with the extra care that is made in the domaine’s vineyards and it really shows – delightful round flavours and a structured mid-palate of minerally apple fruits. A wine to look out for and really versatile with food. If this domaine is hard to find, look out for a St-Véran, or Pouilly-Fuissé instead!

Leftover Chicken & Veg Pie – serves 3-4

  • 350g cooked chicken, torn into pieces
  • 2 tbsp olive oil
  • 1 carrot, chopped quite small
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 4 sliced mushrooms
  • 400ml chicken stock
  • 2 tbsp flour
  • fresh herbs, chopped (tarragon or parsley would be good or use 1 tsp dried)
  • 1 sheet of ready-rolled puff pastry
  • 1 egg, beaten

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

Heat the oil in a large pot and add the carrot, onion, garlic, and mushrooms. Cook for about 10 minutes or until the carrots and onions are almost soft.

Stir in the flour and cook for a minute or two before adding the chicken stock. Stir continually until the sauce boils, then turn down the heat and simmer for a further 5 minutes or until the veg is completely cooked through.

Add the cooked chicken, along with your herbs and plenty of seasoning. Stir briefly to heat through then transfer to a pie dish.

Brush the rim of the pie dish with the beaten egg. Then cover the dish with the pastry sheet and trim off any excess. Decorate the top with some leaves made from the pastry scraps and brush the top with the beaten egg. Bake for 20 minutes or until well browned.

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Hummus Kawarma (lamb) with Lemon Sauce

Posted in Food, Lamb, tagged , , , , , , on 12 November 2013| 3 Comments »

We love and are fascinated by the spices, flavours and textures of the Middle East and Africa and this dish captures all of this perfectly. The spices match the freshness  and zing of lemon, the lamb contrasts with the smooth hummus and some crisp flatbreads give crunch and texture.  The freshness of the herbs balance the warming spices to produce a pleasant mix of warm and cool ingredients, still comforting despite the crisp autumn evening.

A meal in itself or a wonderful mezze / starter to share.

Wine Suggestion: We’d drink a white that has texture and freshness but not too crisp or conversely heavy. The Pinot Blancs from Alsace fit the bill perfectly as they have a bit of perfume and hints of spice as well as attractive light stone fruit flavours.

Hummus kawarma with lemon sauce – to serve 6

  • 1 quantity of hummus (see recipe below)
  • 2 tbsp pine nuts, toasted in the oven or fried in a small amount of unsalted butter

For the kawarma (lamb)

  • 300g neck fillet of lamb, finely chopped by hand
  • ¼ tsp ground black pepper
  • ¼ tsp ground white pepper
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • good pinch of freshly grated nutmeg
  • 1 tsp dried za’atar
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped flat-leaf parsley
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • 1 tsp olive oil

For the lemon sauce 

  • 10g flat-leaf parsley, finely chopped
  • 1 green chilli, finely chopped
  • 4 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 2 garlic cloves, crushed
  • ¼ tsp salt

To make the kawarma, put all the ingredients apart from the butter and oil in a bowl. Mix well, cover and leave to marinate in the fridge for half an hour.

Just before cooking the meat, combine all the ingredients for the lemon sauce in a small bowl.

Heat the butter and oil in a large frying pan over a medium-high heat. Add the meat in 2-3 batches and stir-fry for a couple of minutes per batch (the meat should be slightly pink).

Divide the hummus between 6 serving dishes and spoon the warm kawarma over the top. Drizzle over plenty of lemon sauce and garnish with some more parsley and the pine nuts.

Basic Hummus – to serve 6

  • 250g dried chickpeas
  • 1 tsp bicarbonate of soda
  • 270g light tahini paste
  • 4 tbsp lemon juice
  • 100ml ice cold water
  • salt

Wash the chickpeas well and put into a large bowl. Cover with cold water and leave to soak overnight.

Drain the chickpeas. Place a medium saucepan on a high heat and add the chickpeas and the bicarbonate of soda. Cook for about 5 minutes, stirring. Add 1.5 litres of fresh water and bring to the boil. Cook, skimming off any foam and skins, for between 20 and 40 minutes or until very tender (you should be able to crush them between your thumb and finger but they should not be mushy).

Drain the chickpeas and put in a food processor. Process to a stiff paste; then, with the machine running, add the tahini paste, lemon juice, garlic, and 1½ tsp salt. Finally, slowly drizzle in the iced water and mix for about 5 minutes or until you get a very smooth paste. Transfer to a bowl and cover the surface with cling film to stop a skin forming. Rest for at least 30 minutes before serving.

(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012.)

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Hunter’s Stew

Posted in Beef, Food, Italian, tagged , , , , , , , , on 3 November 2013| Leave a Comment »

An easy version of Peposo which works a treat and reheats perfectly. The peppercorns are very much the star of the show rather than the seasoning.

Wine Suggestion:  Regional foods are generally complemented by the wines of the same region so go for a good Tuscan wine that will be able to stand up to this rich stew. We had a Morisfarms Mandriolo from the Maremma.

Hunter’s Stew – to serve 4-6

  • 4 tbsp olive oil
  • 1kg stewing steak, in big chunks
  • 3 onions, sliced
  • 4 garlic cloves, crushed
  • 2 tbsp black peppercorns
  • 2 tsp ground black pepper
  • 2 bay leaves
  • 250ml red wine
  • 1 x 400g tin tomatoes
  • 1 whole tube of tomato purée

In a large saucepan, with a tight fitting lid, heat the olive oil and brown the beef well.

Season with plenty of salt, then add the onions, garlic, and peppercorns and cook for another 5-10 minutes, or until the onions are soft and reduced.

Add the remaining ingredients, cover with a lid and cook very gently for about 2 hours, stirring regularly.

Check the seasoning after 90 minutes and add a bit of water if necessary. If it is too liquid you can remove the lid for the last 20-30 minutes.

Allow to cool slightly before serving with potatoes or polenta.

(Original recipe by Domini Kemp in THE IRISH TIMES Magazine, September 21, 2013.)

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Peppercorn Eggs & Ham Baguette

Posted in Brunch, Food, tagged , , , , , , , on 30 October 2013| Leave a Comment »

This was no effort at all to whip up on a Saturday for brunch. We were a bit concerned when we saw the quantity of peppercorns, but they work superbly and give much less heat than expected.

Peppercorn Eggs & Ham Baguette – to serve 4

  • large baguette, cut in 4 and sliced in half
  • good quality olive oil
  • 1 clove garlic, peeled
  • 55g unsalted butter
  • 8-12 large eggs
  • 1 tbsp black peppercorns, cracked in a mortar
  • a handful of basil leaves
  • 4 slices of good quality ham or prosciutto
  • 2 large tomatoes, cored and sliced

Scoop out the dough from the slices of baguette to make room for the filling. Pour olive oil over each slice and rub with the garlic clove. Put the slices on a tray and toast under a grill on both sides.

Meanwhile, melt the butter in a frying pan and whisk the eggs. Add the cracked peppercorns and tip the mixture into the pan. Tumble and push the eggs around the pan with a flat wooden spatula (think half scramble, half omelette).

Remove when still soft as they will continue to cook, and season with a little salt. Put a few basil leaves on the base of 4 baguette slices, then add the ham, the tomato and finally the egg, finishing with the top pieces of baguette.

(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)

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Moussaka

Posted in Food, Greek, Lamb, tagged , , , , , , on 28 October 2013| 12 Comments »

This is a really lovely moussaka which rates as one of our “comfort” dishes. We especially like roasting the aubergines in the oven rather than frying them which always seems to require vats of oil. The combination is a classic and is not difficult, but it does take a little time to bring together. It is always well worth it.

Wine Suggestion:  We’ve been inspired to drink wines from the Eastern Mediterranean with this and have found that top Lebanese wines, like Chateau Massaya, with their bramble and plum fruits plus velvety spices work very well indeed.

Moussaka – to serve 6

  • 3 aubergines, sliced 1cm thick
  • olive oil
  • 2 onions, chopped
  • 2 cloves of garlic, chopped
  • 1½ lb (675g) lamb mince
  • 1 tsp cinnamon
  • 1 tomato, skinned, seeded and chopped
  • 2-3 tbsp tomato purée
  • a bunch of flat-leaf parsley, chopped
  • a few tbsp dry white wine
  • Parmesan (optional)

FOR THE BÉCHAMEL 

  • 1 pint (600ml) full-cream milk
  • 1 onion, peeled and stuck with a couple of cloves
  •  bay leaf
  • 2oz (55g) unsalted butter
  • 1 heaped tbsp plain flour
  • nutmeg

Preheat the oven to 180ºC/350ºF/Gas 4.

Brush the aubergine slices with olive oil on both sides then put on a baking tray in a single layer and roast until soft. You will either need to do this in batches or on two trays. They should take between 10 and 20 minutes but don’t let them get too brown.

Meanwhile, heat 2 tbsp olive oil in a heavy-bottomed frying pan and sauté the onions until soft and golden. Add the garlic and continue to sauté for another few minutes, then add the mince and fry for 5-10 minutes or until well browned. Season and add the cinnamon, then add the chopped tomato, tomato purée and chopped parsley. Stir well, add the wine and simmer for 15 minutes or until most of the wine has been absorbed.

While the meat is simmering make the béchamel. Put the onion, bay leaf and milk in a small pan and bring slowly to the boil. Take the pan off the heat and leave to infuse for 20-30 minutes with the lid on and reheat just before starting the sauce.

Melt the butter over a gentle heat in a small pan. Just as the butter starts to foam, add the flour and stir gently for a few seconds. You want a thin bubbling base – if the butter hasn’t amalgamated with the flour, add a tiny bit more. Bubble for a couple of minutes or until it turns a pale biscuit colour. Add about half a cup of the hot milk and whisk hard until the mixture becomes thick. Add more milk and repeat – it will take longer to thicken each time.

Cook the sauce more slowly and stir with a wooden spoon – add more milk until you get the right consistency. You want the sauce to be thick but not solid. Cook gently for 20 minutes, stirring often. Season and grate in a little nutmeg about half way through.

When the sauce is ready put alternate layers of aubergine and meat sauce in a deep baking dish or roasting tin, staring and ending with a layer of aubergines. Pour a thick layer of béchamel over the top; you might not need it all. Sprinkle over some grated Parmesan if you like then bake in the oven for about 45 minutes or until brown on top.

(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)

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Farfalle with Cavolo Nero & New Olive Oil

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , on 23 October 2013| 1 Comment »

This works really well as a starter portion for 6 people. Make sure you use top quality fresh extra virgin olive oil from the most recent vintage. We buy fresh olive oil made by the Tuscan wineries Capezzana and Selvepiana. They’re not cheap but they taste fabulous when only the best olive oil will do.

Wine Suggestion: The iron rich Cavolo Nero requires something minerally and iron rich too, but you need to avoid wines with too much weight. We’d suggest trying the Gulfi Cerasuolo di Vittoria, a red from Sicily that is a blend of Frappatto and Nero d’Avola which combines an earthiness and power with a joyful fruit and fresh acidity giving the wine personality and depth without excess weight.

Farfalle al Cavolo Nero con Olio Nuovo – serves 6

  • 1.1kg cavolo nero leaves
  • sea salt and black pepper
  • 4 garlic cloves, peeled
  • 250ml extra virgin olive oil (see comment above)
  • 250g farfalle
  • Parmesan

Remove the stalks from the cavolo nero but keep the leaves whole. Blanch the leaves in a generous amount of boiling salted water along with 2 of the garlic cloves for just a few minutes. Put the blanched garlic and cavolo nero in a food processor and pulse to a coarse purée. In the last few seconds, pour in around 75ml of the oil to make a fairly liquid purée.

Crush the rest of the garlic with 1 tsp sea salt and stir into the purée with another 75ml of oil. Season to taste.

Cook the the farfalle in plenty of salted water, then drain. Add the pasta to the purée and stir until evenly coated. Pour in the remaining olive oil and serve with some grated Parmesan.

(Original recipe from The River Café by Rose Gray and Ruth Rogers, Ebury Press, 1995.)

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Aussie Sponge

Posted in Dessert, Food, tagged , , , , on 17 October 2013| 3 Comments »

Jono has inherited this recipe for a never-fail Sponge Cake from his Nan and Mum in Australia. We’ll call it an Aussie Sponge as it’s not the usual Victoria Sponge. Very moreish and can be decorated in many ways. We just added some of our Strawberry and Pimm’s Jam, a bit of cream and a dusting of icing sugar. The cake lasted only 5 minutes (we had some help).

Aussie Sponge 

  • 4 eggs – separated
  • scant 250ml of castor sugar
  • 250ml self raising flour – sifted 3 times
  • 1 tbsp hot water

Beat the egg whites until very stiff, then slowly beat in the castor sugar.

Beat in the egg yolks, one at a time, taking care not to over beat.

Fold in the sifted flour with a fork, then fold in the hot water.

Divide the mixture between two sandwich tins and bake for 12-15 minutes or until the cake is lightly coloured and the sides spring back from the edges of the tin. Turn out onto a clean tea towel and cool.

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Ginger Beer

Posted in Uncategorized, tagged , , on 14 October 2013| 1 Comment »

For the last 33 weeks we have been posting very misleading wine suggestions as we’ve had very little wine at all. Instead we’ve have had to imagine what we would have liked to drink with the dishes if one of us didn’t have to abstain for 9 months. Instead we’ve a new found affection for soft drinks, including this Ginger Beer.

Ginger Beer 

  • 140g fresh ginger
  • 4 tbsp muscovado sugar
  • 2-3 lemons
  • 1 litre soda or sparkling mineral water
  • fresh mint sprigs

Grate the ginger using the coarse side of the grater. Catch the ginger with  all its juice in a bowl and sprinkle in the sugar.

Remove the rind from 2 of the lemons with a vegetable peeler, then add to the bowl and bash everything together with the end of a rolling pin for a few seconds. Squeeze the juice from all 3 lemons and add most of it to the bowl.

Allow the ginger beer to sit for 10 minutes, then taste and adjust with more sugar or lemon juice if necessary. Pour the ginger beer through a coarse sieve into a large jug and serve with plenty of ice and mint sprigs.

(Original recipe from Jamie Oliver)

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Spicy Chicken Meatballs

Posted in Chicken, Food, Pasta, tagged , , , , , on 9 October 2013| Leave a Comment »

We found these to be a surprisingly tasty alternative to traditional spaghetti and meatballs. We loved these for their freshness and verve; it really hit the spot for a weeknight dinner. It was also usefully quick and easy as well as being very cost effective.

Wine Suggestion: try some of Italy’s thoroughly modern whites that are being rejuvenated and reinvented. If you can find a good Pecorino from the Marche you’ll be in for a treat. We had a glass of Umani Ronchi’s Vellodoro which had good freshness of fruit and terrific depth of minerality and nutty savouriness; showing what can be done with a forgotten grape variety when love and attention are given.

Spicy Chicken Meatballs – to serve 4

  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, crushed
  • ½ tsp ground coriander
  • 1 red chilli, thinly sliced
  • 500g chicken mince
  • 3 tbsp fresh breadcrumbs
  • 50g pancetta, chopped
  • 2 tbsp flat-leaf parsley, chopped
  • 500g cherry tomatoes, halved
  • 125ml chicken stock
  • 500g fusilli  pasta, cooked, to serve
  • Parmesan

Preheat the oven to 200ºC/400ºF/Gas 6. Heat 1 tbsp of the oil in a saucepan over medium-high heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the coriander and chilli and cook for another minute.

Put the chicken in a bowl with the breadcrumbs, pancetta, parsley and some salt. Add the spiced onion and mix well with your hands. Refrigerate for 30 minutes, then wet your hands with cold water and roll the mixture into small meatballs.

Put the cherry tomatoes on a baking tray lined with baking paper, drizzle with 1 tbsp olive oil and season. Put the meatballs on another lined tray and drizzle with the remaining oil. Roast the tomatoes and meatballs for 15-20 minute, or until the meatballs are golden and the tomatoes are starting to burst.

Put the stock and tomatoes in a saucepan and add the meatballs. Simmer for 5 minutes and season.

Serve with the cooked pasta and some Parmesan shavings.

(Original recipe from Bill Granger Every Day, Murdoch Books, 2006)

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Apricot Tart

Posted in Dessert, Food, tagged , , , , , , , , on 7 October 2013| Leave a Comment »

We had an abundance of perfectly ripe apricots a while back and whipped this up to celebrate. Baking fruit on top of puff pastry, with some ground almonds and a dusting of sugar is dead easy plus it brings out all the flavours and enhances the deliciousness.

Wine Suggestion: we think that these flavours go well with southern French botrytised wines, especially from Semillon and Sauvignon. Don’t go all out with a top named Sauternes Chateau as  these will be too concentrated and rich, rather find smaller Chateau, second wines or little appellations like Cérons. Look for a purity of fruit and balance of freshness, but a lightness of being and not too rich.

Apricot Tart – to serve 8

  • one pack of ready-rolled puff pastry
  • 50g ground almonds
  • 900g ripe apricots, halved and stoned
  • 2 tbsp icing sugar
  • maple syrup and cream to serve

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

Unroll the pastry onto a slightly damp baking tray and sprinkle over the almonds. Arrange the apricots on top, tightly packed and right up to the edges of the pastry.

Dust with the icing sugar and bake for 20-25 minutes or until the sugar has started to caramelise.

Serve hot or warm with a drizzle of maple syrup and some cream if you like.

(Original recipe from BBC Good Food)

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Baked Courgettes & Minced Pork

Posted in Food, Pork, tagged , , , , , , , , , on 23 September 2013| 2 Comments »

We have just moved into yet another new house but this time it is ‘our’ new house as opposed to another rental. The result has been lots of painters, plumbers, builders etc. and very little cooking. We’ve now got the most important room in the house (the kitchen!) sorted and are very glad to be eating proper food again.

This was the last thing we cooked in our flat before packing up the saucepans. We had a generous donation of an enormous courgette (not quite a marrow but a marrow would work just as well in the recipe) from a friend of Julie’s Mum. Very tasty and there and should still be a few enormous courgettes kicking about in allotments and veg patches for you to get your hands on.

Wine Suggestion: Look out for some of the better cru Beaujolais at a good wine shop. They’re completely underrated and overlooked (due to the scourge of “Beaujolais Nouveau”) and quite delicious. We drank a Regnie from Domaine Rochette which has that delightful balance of light and easy fruit as well as a seriousness, structure and verve. Yum.

Baked Courgette & Minced Pork – to serve 2

  • 750g large courgettes
  • 2 cloves garlic, crushed
  • a handful of mint leaves
  • olive oil
  • juice of half a lemon

FOR THE PORK: 

  • a small handful of dill, roughly chopped
  • a small bunch of parsley, roughly chopped
  • 2 cloves of garlic, chopped
  • 2 small, hot, red chillies, finely chopped
  • 450g minced pork
  • grated zest and juice of a lime

Preheat the oven to 180°C/Gas 4.

Halve the courgettes and scoop out the seedy bits. Cut into thick chunks and toss in a roasting tin with the crushed garlic, mint, plenty of olive oil and the lemon juice. Bake for  about 45 minutes or until tender.

Heat a couple of tablespoons of olive oil in a shallow pan until smoking hot, then add the meat. Leave to sear on one side without stirring, turning or breaking up. When the bottom has crisped up, turn over and brown the other side. Add the dill, parsley, garlic and chilli and let the mixture cook over a high heat until everything is hot and golden. Season generously with salt and pepper, then stir in the lime juice and zest.

Serve with the baked courgette.

(Original recipe from Nigel Slater’s Tender: Volume 1, Fourth Estate, 2009.)

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Herb-marinated Sausage

Posted in Food, Pork, Spanish, tagged , , , , , , , , on 29 August 2013| 6 Comments »

We made this with some leftover chorizo that had been cluttering the fridge for a while. It works really well before dinner with some toasted bread but equally as part of a Tapas selection, or starter with olives etc.  Multiply the quantities depending on how much sausage you have. You can also make individual portions in smaller jars. Leave this in the fridge for at least a week before serving and it will mellow and subtly take on the flavours of the herbs and oil, so make sure the olive oil is decent and herbs are fresh.

Herb-marinated Sausage 

  • 1 cured sausage e.g. chorizo
  • 1 garlic clove
  • 10 juniper berries
  • 2 thyme sprigs
  • 1 bay leaf
  • a small sprig of fresh rosemary
  • 300-600ml olive oil
  • toasted bread, to serve

Slice the sausage and remove the skin. Put the sausage slices in a clean jar with the garlic, juniper berries, thyme, bay leaf and rosemary. Add enough olive oil to cover, close the lid and leave in the fridge for at least a week.

Serve with toasted bread.

(Original recipe from Stéphane Reynaud’s Pork & Sons, Phaidon, 2005.)

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Turkish Sautéed Chicken with a Tomato Pilaf

Posted in Chicken, Food, tagged , , , , , on 26 August 2013| 2 Comments »

This dish was divine.  The moist chicken pieces perfectly match the pilaf with the whole combination epitomising Turkish cuisine – sitting comfortably on the European / Middle East divide. Try to find the sumac as it gives the dish an authentic sharp lemony tang.

Wine Suggestion: Look for a good quality Albariño or Godello from Spain that has seen a small amount of oak for structure. These will provide a good balance of citrus/zestiness, medium body and tangy minerality to complement the chicken and sumac.

Sautéed Chicken with Tomato Pilfaf – to serve 4

  • 4 chicken fillets, breast or thigh, cut into cubes
  • 1 tbsp sunflower oil
  • 35g butter
  • 2 tbsp chopped parsley
  • lemon quarters or sumac to garnish

FOR THE TOMATO PILAF 

  • 300g basmati rice
  • 500g ripe tomatoes, peeled
  • 1 chicken stock cube
  • 2 tsp sugar
  • 75g butter, cut into small cubes

Make the pilaf first. Pour cold water over the rice and leave to soak in a bowl for a few minutes, then strain and rinse under cold water.

Quarter the tomatoes, remove the core, then liquefy in a food processor. Add enough water to the tomato juice to make it up to 650ml. Pour into a pan, add the crumbled stock cube, the sugar and some salt and pepper and bring to the boil.

Add the rice and stir well. Simmer, covered, over a low heat, for 18-20 minutes or until the rice is tender and the liquid has been absorbed. Don’t be tempted to stir it during this time but you can add a bit more water if it looks dry. Fold in the butter. Taste and adjust the seasoning.

While the rice is cooking, heat the oil and butter in a frying pan and sauté the chicken for 6-8 minutes or until lightly browned, turning once. Sprinkle the chicken with the parsley and serve with lemon quarters or sprinkle with sumac, along with the rice.

(Original recipe from Claudia Roden’s Arabesque, Penguin 2005.)

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