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Posts Tagged ‘Recipe’

Zucchini Fritte

Posted in Food, Healthy, Side dish, Vegetarian, tagged , , , , , , on 24 May 2012| Leave a Comment »

This is a really simple courgette side dish. Don’t worry about cooking the courgettes at the last minute as they taste just as good at room temperature, so cook them a little in advance.

Fried courgettes – to serve 6

  • 2 tbsp olive oil
  • 3 courgettes, sliced
  • ½ red chilli, sliced into rings
  • 2 garlic cloves, chopped
  • handful parsley, chopped

Heat the oil in a large frying pan, then fry the courgettes for about 5 minutes or until starting to brown.

Add the chilli and garlic and fry for a further minute. Season with salt, then toss with the parsley and serve.

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Miso Aubergines

Posted in Food, Healthy, Vegetarian, tagged , , , , , , on 23 May 2012| Leave a Comment »

Healthy Japanese-style aubergines – this is really easy and has loads of flavour! Great when you feel like a veggie night.

Miso aubergines – to serve 2

  • 2 small aubergines, halved lengthways
  • olive oil
  • 2 tbsp miso paste
  • 2 tbsp mirin
  • a large pinch of caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp sesame seeds
  • 4 scallions, shredded to serve
  • rocket to serve

Heat the oven to 200C/fan 180c/gas 6. Score a criss-cross pattern into each aubergine half. Brush with 1tsp oil and season. Put on a non-stick tray and bake for 20 minutes (or a bit longer if they are not completely soft).

Mix the miso, mirin, sugar and lemon juice together to make a paste. Spread over the aubergine halves and sprinkle with the sesame seeds. Put under a hot grill for a few minutes until golden. Serve with the scallions and rocket.

Beer Suggestion: Miso is a strong flavour so you need something robust and yeasty. Try a richer style beer, such as Bombardier, or Kirin for a cleaner, lager style.

(Original recipe from BBC Good Food)

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Harissa Sweet Potato Wedges

Posted in Food, Healthy, Side dish, Vegan, Vegetarian, tagged , , , , , on 22 May 2012| 7 Comments »

Healthy side-dish with delicious flavour. We had these with a barbecue and they tasted great. Serve with some sour cream and chives if you have it – or mayo!

Harissa sweet potato wedges – to serve 4

  • 1kg sweet potatoes, scrubbed and cut into wedgees
  • 1 tbsp harissa paste

Heat the oven to 200C/180C fan/gas 6. Toss the wedges with the harissa in a bowl and then transfer to a baking tray and cook for 40-45 minutes.

(Original recipe from BBC Good Food)

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Light Lamb Tagine

Posted in Food, Healthy, Lamb, tagged , , , , , , on 20 May 2012| Leave a Comment »

This is a much lighter version of a lamb tagine. We definitely prefer the full-fat version but this is super simple to make, tasty, and healthy – so if you’re watching your waste we highly recommend it.

Light lamb tagine – to serve 6

  • 700g lamb leg meat, trim off all the fat and cut into bite-sized chunks
  • 1 onion, cut into 8 wedges
  • 2 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp hot chilli powder
  • 1 cinnamon stick
  • 12 dried apricots, chopped (make sure they’re the no-soak ones)
  • 1 preserved lemon, discard the pulp and chop the skin
  • 2 tbsp runny honey
  • 400g tin chickpeas, drained
  • 400g tin chopped tomatoes
  • 125g couscous
  • chopped coriander to serve

Heat the oven to 170C. Put the lamb, onion, garlic, spices, apricots, lemon, honey, chickpeas  into a large ovenproof casserole with a lid.

Season, then add the tomatoes and 400ml water. Bring to the boil cover and cook in the oven for 1½ hours, or until the lamb is tender. Turn the oven up to 200C.

Add 150ml of boiling water to the couscous and leaf to stand for 2 minutes. Fork through to avoid any clumps and spoon over the lamb. Return to the oven and cook without the lid for about 15 minutes, or until lightly browned.

Serve with some chopped coriander.

Wine Suggestion: Mediterranean reds tend to complement spicy, sweet flavours. We had a really interesting Italian red from Etna called Tenuta delle Terre Nere, which was very elegant and not too heavy. We would suggest a lighter red such as a Carrignan/Granache blend which can be found on the Mediterranean rim such as France, Spain or Sardinia. If you can find one with a bit of age it should have mellowed out nicely.

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Stoved potatoes

Posted in Food, Potato, Side dish, tagged , , , , , , on 16 May 2012| Leave a Comment »

These are yummy and give a totally different texture to new potatoes. Keep turning them regularly so you get them nice and brown all over.

Stoved potatoes – to serve 6

  • 50g unsalted butter
  • 500g baby new potatoes

Melt the butter in a large frying pan with a lid. Wait until it foams before adding the potatoes. Turn the potatoes and make sure they all get coated in butter and are in a single layer. Sprinkle over some salt.

Cover and cook gently for about 30 minutes, shaking the pan regularly, until the potatoes are tender. Leave them in the hot butter until you’re ready to serve them and sprinkle with a little salt and pepper.

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Pork with Maple & Mustard Sauce

Posted in Food, Healthy, Pork, tagged , , , , , on 15 May 2012| 2 Comments »

Pork tenderloins are usually pretty cheap and not too high in fat but be careful not to overcook them as they can become dry. Serve with some greens or salad and new potatoes.

Pork with maple & mustard sauce – to serve 4

  • 2 pork tenderloins, about 300g each
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 200ml vegetable stock
  • 2 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • juice of 1 lemon

Cut the pork into 3cm thick slices. Put the flour and some salt and pepper in a food bag, add the pork slices, then shake well to coat the pork with the seasoned flour. Heat the oil in a large, non-stick pan and quickly fry the pork until browned. Continue to cook for about 5 minutes, then remove to a warm dish and cover with foil.

Add the onion to the pan, then fry quickly until lightly coloured. Add a bit more oil if you need it. Add the stock and bring to the boil. Boil for a couple of minutes to reduce the stock, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring.

Return the pork to the pan and simmer gently for another few minutes or until just cooked through. Sprinkle with some parsley if you have some.

Wine Suggestion: The maple syrup and mustard give a sort of sweet and sour effect which you need to balance with a little bit of sweetness in the wine but also a savoury character – try an Alsace Pinot Gris.

(Original recipe from BBC Good Food)

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Superhealthy Minestrone

Posted in Food, Healthy, Soup, tagged , , , , on 14 May 2012| 1 Comment »

Really good for you, low fat and fills you up.

Minestrone – to serve 4

  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • 1 carrot, finely diced
  • 2 celery sticks, sliced
  • 850ml chicken stock
  • 2 large tomatoes, deseeded and chopped
  • handful of spinach, chopped
  • 400g tin red kidney beans, drained
  • 25g small pasta shells (or any other small pasta shape)
  • 1 small courgette, diced
  • 2 tbsp basil

Heat the olive oil over a medium heat in a large saucepan. Add the onion, garlic, carrot and celery. Sauté for about 5 minutes, or until the vegetables have softened.

Add the stock, tomatoes, spinach, beans and pasta. Bring to the boil, then cover and simmer for 10 minutes.

Add the courgettes and continue to cook with the lid on for another 5 minutes.

Take off the heat, stir in the basil and season with lots of black pepper.

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Spicy Haddock Stew

Posted in Fish, Food, Healthy, tagged , , , , , on 13 May 2012| 4 Comments »

It’s another fish stew but very different to our last one. This is really easy to throw together, tastes good and very low-calorie and low-fat. We used haddock but you can use whatever white fish you have available. If you like a bit of heat you could add a bit of chilli too.

Spicy Haddock Stew – to serve 4 (or less if you’re very hungry)

  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 200g tin chopped tomatoes
  • 1 red pepper, cut into chunks
  • 450g haddock or other white fish fillet, cut into chunks
  • coriander, roughly chopped
  • lemon wedges

Heat the oil in medium-sized saucepan. Add the garlic, cumin and paprika and cook for 1 minute.

Add 100ml water and the tomatoes. Bring to the boil, then turn down to a simmer.

Add the pepper and simmer for 5 minutes, then add the fish and simmer for a further 5. Don’t be tempted to stir it too much or you’ll break up your fish chunks.

Season well and serve with the coriander, lemon and some crusty bread.

Wine Suggestion: It’s a weeknight and this is a simple dish. If you feel like a glass of wine go for something light and white.

(Original recipe from BBC Good Food)

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Jono & Jules’ Roasted Veggie Lasagne

Posted in Food, Vegetarian, tagged , , , , on 12 May 2012| 1 Comment »

We’ve made many veggie lasagnes but this is definitely our favourite; really tasty, moist and not too rich or heavy. We had to stop ourselves eating the 6 portions all at once despite only the two of us for dinner. We managed to resist, but only just! Serve with a green salad.

(Apologies for the imperial measurements – Julie doesn’t know the metric recipe for béchamel.)

Roasted Veggie Lasagne – to serve 6

  • 1 pint / 600ml homemade tomato sauce – make your own or use our favourite
  • 3 red peppers
  • 2 aubergines
  • 8 tbsp olive oil
  • dried lasagne sheets
  • handful cherry tomatoes, halved
  • 125g ball mozzarella, torn

FOR THE BÉCHAMEL

  • 2 oz butter
  • 2 oz flour
  • 1 pint milk

Heat the oven to 200ºC/fan 180ºC. Cut the peppers into large chunks and thinly slice the aubergines. Lightly grease two large baking trays with olive oil. Put the peppers and aubergines on the greased trays and toss with the olive oil and plenty of seasoning. Roast for about 25 minutes or until lightly browned.

Meanwhile make your béchamel sauce. Melt the butter in a saucepan, stir in the flour, then cook for a couple of minutes. Gradually add the milk, stirring continuously stirring. When all the milk is added, keep stirring until the sauce comes to the boil. Turn the heat down and cook until the sauce has started to thicken.

Reduce the oven to 180ºC/fan 160ºC and lightly oil a large ovenproof dish (ours is 20 x 27cm and it fits perfect). Layer a third of the roasted veg on the bottom of the dish. Cover with a third of the tomato sauce. Top with a layer of lasagne sheets (break them to fit – don’t overlap them), then drizzle just less than third of the bechamel sauce over. Repeat until you have used 3 layers of lasagne.

Spoon the remaining sauce over the top, making sure that the surface is totally covered. Scatter the cherry tomatoes and mozzarella over the top. Bake for about 45 minutes or until bubbling and golden brown.

Wine Suggestion: The tomato sauce is acidic so you need to balance this with the wine. Perhaps a light and fruity white with good acidity – we had an off-dry Riesling from Western Australia already open and it worked surprisingly well.

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Steak, Beetroot and Asparagus Salad

Posted in Beef, Food, Healthy, tagged , , , , , on 10 May 2012| 1 Comment »

Who says you can’t eat steak on a diet? This is a delicious midweek salad which is low fat and less than 300 calories. Perfect for a sunny evening (here’s hoping we see one soon!).

Steak, beetroot and asparagus salad – to serve 2

  • 250g rump steak, all fat removed
  • 6 asparagus spears
  • 50g wild rocket
  • 4 small cooked beetroot, cut into wedges

DRESSING:

  • 1 tbsp horseradish cream
  • 2 tbsp half-fat crème fraîche
  • 1 lemon, juiced and zested

Season the meat well. You can cook it either in a non-stick frying pan for about 3-4 mintues each side (depending on how thick it is) or cook it on a barbecue as we did for even more favour. Allow to rest for 10 minutes, then slice thinly.

Blanch or barbecue the asparagus spears.

Whisk the horseradish, crème fraîche and lemon juice together and season.

Assemble the plates with the beef slices, asparagus, rocket and beetroot and spoon over the dressing. Sprinkle the lemon zest over to serve.

Wine Suggestion: A a nice, young, uncomplicated Syrah from the northern Rhône went really well here. We had Pierre Gaillard’s Syrah 2011 (just arrived at Mitchell & Son) which was delicious.

(Original recipe from BBC Good Food)

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Salmon with dill and capers

Posted in Barbecue, Fish, Food, Healthy, tagged , , , , , on 9 May 2012| 1 Comment »

Low calorie and really good for you. The salmon stays lovely and moist. Serve with asparagus and new potatoes.

Salmon with Dill & Capers – to serve 8 (but easy to adapt for less)

  • 140g Greek yogurt
  • 2 tbsp Dijon mustard
  • zest 1 lemon
  • 1 tbsp chopped dill
  • 1 tbsp small capers, lightly chopped
  • 8 portions of fresh salmon, scaled
  • lemon wedges to serve

Mix the yogurt, mustard, lemon zest, dill and capers together and season with pepper. Use this mixture to coat the salmon really well.

Either grill the salmon on foil for 6-8 minutes (no need to turn) or barbecue for 3-4 minutes on each side (we recommend a fish grill).

Serve with the lemon wedges and some green veg and salad.

Wine Suggestion: This would work with a medium-bodied unoaked Chardonnay, like a Macon-Villages from Burgundy. Nothing too complex as you don’t want to overwhelm the flavours of the delicate salmon.

(Original recipe from BBC Good Food)

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Lunchbox Tuna Bean Salad

Posted in Food, Healthy, tagged , , , on 8 May 2012| Leave a Comment »

We take our lunch to work every day and often run out of inspiration. This healthy and filling salad made a pleasant change from yet another tortilla wrap. Make it while asparagus season lasts!

Tuna, asparagus & bean salad – to serve 4

  • 1 large bunch of asparagus
  • 2 x 200g tins tuna, drained (we like Ortiz)
  • 2 x 400g tins cannellini beans, drained
  • 1 red onion, very finely chopped
  • 2 tbsp capers
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp tarragon, finely chopped
Cook the asparagus in boiling salted water for 4-5 minutes or until tender. Drain well and cool under running water, then cut into pieces.
 
Toss the cooked asparagus with everything else and keep in the fridge until lunchtime.
 
 

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Black Bean Chilli with Guacamole and Garlic Ciabatta

Posted in Food, Vegetarian, tagged , , , , , on 7 May 2012| 3 Comments »

We love finding new variations of Chilli and this one has made our list of repeatable recipes. This is really filling and at less than 500 calories per portion also suitable for us dieters. We promise we’ll go back to normal in a few weeks time!

Black bean chilli with guacamole and garlic ciabatta – to serve 4

  • olive oil
  • 2 onions, chopped
  • 3 cloves garlic, 2 crushed and 1 left whole
  • 2 green peppers, chopped
  • 2 tbsp ground cumin
  • 2 tsp chilli powder
  • 2 x 400g tins black beans, drained
  • 2 x 400g tins chopped tomatoes
  • 200ml vegetable stock
  • 2 large avocados
  • 2 limes, zested and juiced
  • 4 scallions, chopped
  • 1 red chilli, finely chopped
  • 8 slices ciabatta, toasted

Heat a tbsp of oil in a wide pan. Add the onions, crushed garlic and peppers, and cook for 10 minutes or until softened. Add the spices and some salt and cook for another minute. Tip in the beans, tomatoes and stock. Simmer for 15 minutes.

Remove the flesh form the avocados with a spoon into a bowl. Add the lime zest and juice, scallions, chilli and seasoning, and mix with a fork to lightly mash the avocado.

Cut the whole garlic clove in half and use it to rub all over the ciabatta toasts. Drizzle with olive oil and pile the guacamole onto the toasts.

Serve the guacamole and garlic ciabatta with the chilli.

Wine Suggestion: We really like beer with chilli. If your not a fan of beer a light, fruity Grenache would work.

(Original recipe from BBC Good Food)

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Easy Creamy Swedish Meatballs

Posted in Food, Healthy, Pork, tagged , , , , , , on 6 May 2012| 4 Comments »

These are lovely and low-calorie (just 236 calories per serving to be exact). The creamy sauce gives them a nice richness too. Great with tagliatelle for a mid-week meal.

Creamy Swedish Meatballs  – to serve 4

  • 1 onion, finely chopped
  • 450g lean minced pork
  • 1 egg yolk
  • 3 sprigs dill, finely chopped
  • 1 tbsp vegetable oil
  • 3-4 tbsp soured cream
Mix the onion, pork, egg yolk and half the dill in a bowl and season well. Lightly wet your hands, then make 12 golf-ball sized meatballs.

Heat the oil in a large frying pan and fry the meatballs, turning often, for about 12-15 minutes or until nicely coloured all over. Mix together the sour cream and the rest of the dill and spoon over the meatballs.

Serve with tagliatelle or mashed potato.

Wine Suggestion: We’d probably go for a light red here, perhaps a Dolcetto from north-west Italy or a light Zinfandel/Primativo.

(Original recipe from BBC Good Food)

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Creamy Seafood Stew

Posted in Fish, Food, Healthy, Shellfish, tagged , , , , , on 5 May 2012| 1 Comment »

This is a lovely, warming dish, despite being both low-fat and low-calorie. The garlic bread works a treat so don’t leave it out.

Creamy seafood stew – to serve 4

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 garlic clove, crushed
  • 175ml white wine
  • 300ml chicken stock
  • 1 tbsp cornflour, mixed to a paste with 1 tbsp cold water
  • 400g mixed seafood, we used some defrosted prawns and some cubed salmon but frozen mixed seafood would work well
  • small bunch dill, chopped
  • 5 tbsp half-fat crème fraîche
  • garlic bread, to serve

Heat the oil in a large frying pan and cook the onion and celery for about 10 minutes, until soft but not coloured. Add the garlic and cook for another minute. Pour in the wine and simmer on a high heat until it has almost evaporated.

Pour in the stock and cornflour mix and simmer for 5-10 minutes, stirring regularly until thickened. Season and add the seafood and most of the dill. Simmer for a few minutes until piping hot, then stir in the crème fraîche.

Meanwhile, cook your garlic bread according to the pack. We find shop bought garlic bread way to garlicky so we buy a part-baked baguette and make our own garlic butter. Just mix some softened butter with one crushed garlic clove and lots of chopped parsley and some seasoning. Cut slices into the baguette and stuff in the butter. Bake in the oven according to the pack.

Serve the stew in bowls and scatter with the rest of the dill. Serve with the garlic bread.

Wine Suggestion: Careful not to go for anything too light and crisp with this dish as it is quite creamy and rich. We had a chardonnay which worked really well.

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Spicy Tomato Soup

Posted in Food, Healthy, Soup, Vegetarian, tagged , , , , , on 5 May 2012| Leave a Comment »

We’re officially on a diet 😦 but we’re trying to turn it into an opportunity and cook lots of tasty, healthy stuff. We can’t back out either as we’re in a little competition with some of our friends… a bit like weight watchers, just as humiliating but not as expensive! So for the next 6 weeks you can expect lots of low-calorie recipes. If you’re also struggling to fit into your summer clothes you might like to join us.

Spicy tomato soup – to serve 2

  • 1 onion, roughly chopped
  • 2 tsp garam masala
  • a pinch of chilli flakes
  • 2 tbsp red lentils
  • 400g tin chopped tomatoes
  • 500ml chicken stock
  • large handful of coriander, chopped
  • natural yoghurt, to serve (only if you have some)

Put all the ingredients (except the coriander and yoghurt) in a pot, bring to a simmer and cook for 20 minutes until the lentils are soft. Add the coriander and cook for a minute. Use a stick blender to roughly whizz together. Stir in a little natural yoghurt to serve if you like that sort of thing.

(Original recipe from BBC Good Food)

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Green beans with shallots

Posted in Food, Healthy, Side dish, Vegetarian, tagged , , , , , , on 2 May 2012| Leave a Comment »

This is an easy and absolutely delicious way to serve green beans. It even perked up ones that had flown from very far away as our local shop hasn’t got the new season ones yet…any day now we hope!

Green beans with shallots – to serve 6 as a side dish

  • 400g green beans
  • 25g butter
  • 3 shallots, finely chopped

Cook the green beans in boiling, salted water for a few minutes, until just tender. Drain and cool under cold running water. (You can do this up to a day before and keep them in a plastic bag in the fridge).

Heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 minutes, until soft but not coloured. Throw in the beans and toss to coat, then cook for a final couple of minutes until heated through, then season.

(Original recipe from BBC Good Food)

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Potato & Leek Soup

Posted in Food, Irish Food, Potato, Soup, tagged , , , , , on 1 May 2012| 1 Comment »

Wholesome and heart warming lunch when family drop by. We like to only partially blend or soups sometimes as it gives a great smooth consistency and keeps some of the flavoursome lumps.

Leek and potato soup – serves 6-8

  • 2 carrots
  • 2 sticks of celery
  • 2 medium onions
  • 400g leeks
  • 2 cloves of garlic
  • 400g potatoes
  • olive oil
  • 2 chicken or vegetable stock cubes

Peel and roughly chop the carrots and onions and slice the celery and garlic. Quarter the leeks lengthways and cut into 1cm slices.

Put a large pot over a high heat and add 2 tbsp of olive oil. Add all the chopped and sliced ingredients and mix well, then cook for 10 to 15 minutes, partially covered, until the carrots have softened and the onions have started to turn golden.

Peel the potatoes and cut into 1 cm dice. Add 1.8 litres of boiling water to the stock cubes, then add to the vegetables along with the potatoes.

Bring to the boil, reduce the heat and simmer for 10 minutes with the lid on.

Season and serve or blend until smooth, or give it a half-hearted whizz like we did.

(Original recipe from Jamie’s Ministry of Food by Jamie Oliver, Penguin 2008.)

 

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Linguine with tuna sauce

Posted in Fish, Food, Healthy, Italian, Pasta, tagged , , , , , , , on 28 April 2012| 2 Comments »

This is so delicious!!! Make sure you use top quality tuna in olive oil (we like Ortiz). It’s really healthy too. What more can we say?

Note to Cara – Jono reckons Cian will like this one 😉

Linguine with tuna sauce – to serve 4

  • 4 tbsp extra virgin olive oil
  • 3 tbsp fresh flat leaf parsley, chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 cm fresh ginger, peeled and finely chopped
  • 450g creamed tomatoes (passata)
  • 2 x 200g cans tuna in olive oil, drained and flaked
  • 375g linguine

Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until starting to soften. Add the tomatoes and cook for another few minutes. Fold in the tuna and season generously. Leave the sauce to simmer for 10 minutes.

Meanwhile, cook the pasta, then drain and return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the rest of the parsley and serve.

Wine Suggestions: We think a light Italian red would be good here. Try a Langhe Nebbiolo or something from Basilicata if you fancy going south.

(Original recipe from BBC Good Food.)

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Rhubarb Syllabub

Posted in Dessert, Food, tagged , , , , on 26 April 2012| Leave a Comment »

We don’t do many desserts but we do love Rhubarb which is in all the shops for spring. This is easy to make and nice and light.

Rhubarb syllabub – to serve 6

  • grated zest and juice 1 orange
  • 100g caster sugar
  • 6 stems young pink rhubarb, about 500g
  • 2 cardamom pods
  • 2 star anise

For the syllabub

  • 280ml double cream
  • zest and juice 1 large lemon
  • 3-4 tbsp Grand Marnier or dry sherry
  • 100g caster sugar

Heat oven to 190C/fan 170C/gas 5. Warm the orange juice in a pan and dissolve the sugar in it. Cut the rhubarb into thumb-length segments and cook in the orange juice with the zest, cardamom and star anise for 8-10 minutes, then cool.

To make a syrup, lift out the rhubarb pieces and boil up the juice until it thickens.

To make the syllabub, put the cream, lemon zest and juice, alcohol and sugar into a bowl and beat for a few minutes until the mixture becomes thick and light. Remove the cardamom pods and star anise from the syrup. Put the rhubarb into individual glasses, spoon over some of the syrup, then the syllabub mixture over the top and chill for a few hours before serving.

(Original recipe from Sarah Raven’s Garden Cookbook, Bloomsbury.)

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