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Posts Tagged ‘Roasted red peppers’

Baked Salmon with Harissa and Chickpeas

Posted in Fish, Food, tagged , , , , , , , , , on 15 October 2023| Leave a Comment »

This is very much a weeknight dish but it’s suprisingly good. Baking in a bag means very few dishes to wash which always helps. Serve with a green salad.

Wine Suggestion: try to find a good Vermentino with a medium body, not the richer ones with higher alcohol like you sometimes find from Sardinia and similar. A favoured one at the moment is Domaine Ventenac’s “les Dissidents” Cassandre from Cabardes in southern France.

Baked salmon with harissa and chickpeas – serves 2

  • 1 unwaxed lemon
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tsp smoked paprika
  • 1 tsp clear honey
  • 3 tsp harissa paste
  • 150g roasted red peppers from a jar, sliced
  • 15g coriander, roughly chopped
  • 2 salmon fillets, skinned
  • 1 tsp olive oil

Heat the oven to 190C/170C fan/gas 5.

Tear off 2 large sheets of baking paper.

Halve the lemon and cut one half into thin slices.

Toss the drained chickpeas with the smoked paprika, honey, 1 tsp of the harissa paste, the peppers, most of the coriander and seasoning, then divide this between the two sheets of paper.

Season the salmon and spread each piece with 1 tsp of harissa, then place on top of the chickpeas and drizzle with the olive oil. Place the lemon slices on top, then fold over the edges to seal the parcels.

Put the parcels onto a baking tray and bake for 15 minutes or until the salmon is cooked. Open the parcels and scatter over the rest of the coriander, then serve with some salad on the side.

(Original recipe by Tom Mitchell-Dawson in Sainsbury’s Magazine, September 2023.)

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Red Pepper & Anchovy Spaghetti

Posted in Food, Italian, Pasta, tagged , , , , , , , , , on 21 February 2022| Leave a Comment »

Inspiration for evenings when you’re feeling uninspired. Ready in 10 minutes.

Wine Suggestion: A southern Italian red, especially those from Mt Etna and surrounds if you can as they tend to have both warm to match the roasted red peppers and a savouriness to comliment the umami anchovies. For us the Gulfi Cerasuolo di Vittoria, and Nero d’Avola – Frappato blend. Fragrant, silky and with a deep core of earthy red fruits; one of those wines that is both effortless and yet demanding of attention.

Red pepper & anchovy spaghetti – serves 3

  • 300g spaghetti
  • 3 tbsp olive oil, plus a bit extra to drizzle
  • 4 garlic cloves, sliced
  • 8 anchovies, from a jar of tin of anchovies in olive oil
  • 1 tsp chilli flakes
  • 300g jar roasted red peppers, drained and sliced
  • 1 tbsp tomato purée
  • a handful of basil leaves, finely sliced

Bring a large pot of water to the boil and add lots of salt. Add the spaghetti and cook for 1 minute less than the timings on the pack.

Meanwhile, put the olive oil, garlic and anchovies into a large, deep frying pan and cook over a medium heat for a minute or until the oil is hot and the garlic has started to sizzle.

Add the peppers and tomato purée and stir well. Continue to cook until the spaghetti is ready, adding a ladle of the pasta cooking water to make a sauce.

When the spaghetti is ready, use tongs to transfer it to the sauce, you can add a little more water to get the right saucy consistency if you need. Cook for another 30 seconds, tossing to coat, then remove from the heat and stir through the basil. Serve drizzled with some extra olive oil.

(Original recipe from BBC Good Food)

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