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Posts Tagged ‘Sabrina Ghayour’

This is a good side dish to serve with richer dishes. It’s light and zingy which is just what’s needed sometimes. Another great combination of flavours suggested by Sabrina Ghayour. 

Carrot, pistachio & dill salad with lime & honey dressing – serves 4 to 6

  • 500g carrots, coarsely grated
  • ½ a small red onion, thinly sliced
  • 75g pistachio nuts, roughly chopped
  • about 30g of dill, finely chopped
  • 2 tsp nigella seeds

FOR THE DRESSING: 

  • 2 tbsp olive oil
  • finely grated zest and juice of 1 lime
  • 1 generous tbsp of runny honey

Mix all the dressing ingredients together and season well with sea salt and black pepper.

Put the other ingredients into a large bowl. Add the dressing when you’re ready to serve and toss gently to coat. Check the seasoning and serve. 

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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This is a delicious Persian accompaniment that goes with almost anything. We know that as we initially served it as a starter with pitta breads, then proceeded to have it on the side with the main course, and for lunch the following day with something else. It’s hard to describe how good it is. 

Spinach & yoghurt with walnuts – Maast-o-esfenaj – serves 6 to 8

  • 250g spinach leaves (cut off any chunky stalks)
  • 500g thick Greek yoghurt
  • 1 large clove of garlic, crushed
  • 2 big handfuls of walnuts, roughly chopped
  • 2 tsp sumac, plus a bit extra to garnish
  • best olive oil, for drizzling
  • flatbread, to serve

Simmer the spinach in a saucepan of boiling water for 2-3 minutes until wilted. Drain and immediately transfer to a bowl of iced water to stop the cooking. When cooled, drain well and chop finely. 

Put the spinach into a large bowl with the yoghurt, garlic and walnuts (keep a few for decorating), sumac, a small drizzle of olive oil and plenty of sea salt and black pepper. Mix well. 

Serve the mixture on a flat plate, drizzle with more olive oil and sprinkle over some extra sumac and the reserved walnuts. 

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

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Turmeric & black pepper braised lamb

This is a whole plateful of deliciousness form Sabrina Ghayour’s new book, Simply. We have loved all of her books but we’ve already cooked more out of this one than any of the others. The recipes are simple but truly delicious. This is great just served with rice.

Wine Suggestion: this dish really suits a velvety, medium bodied red with a few warm spices on the nose: Rioja, or similar made from Tempranillo makes a fine candidate. If you can find a good one and cellar it for a number of years (or be lucky enough to find one in a wine shop with age) then you’ve got your match. A hidden gem that always surprises in it’s value is the Dehesa la Granja from Castilla in Spain. The winemaker usually releases what they consider a Crianza at between 7 to 9 years of age .. and it’s a bargain.

Turmeric & black pepper braised lamb neck – serves 4-6

  • veg oil, for frying
  • 2 large onions, finely sliced
  • 4 big cloves of garlic, bashed and finely sliced
  • 800g lamb neck fillets, cut into bite-sized chunks
  • 2 heaped tsp ground turmeric
  • 1 heaped tsp coarsely ground black pepper
  • 2 heaped tsp Maldon sea salt flakes, crushed

Put a large saucepan over a medium-high heat and pour in vegetable oil to coat the base. Add the onions and cook for a few minutes until softened, but not coloured, then add the garlic and cook for another few minutes.

Add the lamb, turmeric and pepper and stir to coat. Make sure the meat is sealed on all sides but you don’t need to brown it.

Add the salt, then pour in boiling water to just cover everything. Put a lid on the pan and cook over a low heat for 2½ hours. Stir occasionally and add more water to keep it barely covered if needed. You want the sauce to thicken and reduce by the end. 30 minutes before the end, taste and season with  more salt if needed.

Serve with rice.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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Yoghurt & Spiced Roast Salmon

A genius way for cooking salmon by Sabrina Ghayour, nicely charred on the outside and perfectly cooked on the inside. We stuffed this into warm tortillas with coriander leaves, finely sliced red onion, fresh tomatoes and a dollop of yoghurt. A week night feast made in about 20 minutes. Delicious!

Wine Suggestion: Find a light, dry Alvarinho/Albariño and you’ll be a happy camper. Spain and Portugal are the likely sources but don’t forget little gems coming new areas too. For us tonight the Forrest Estate Albariño from Marlborough NZ. We suspect we’ll see much more of this grape from here in the future.

Yoghurt & Spiced Roast Salmon – serves 4

  • 500g skinless salmon fillet, cut into 4 cm cubes

FOR THE MARINADE:

  • 4 tbsp Greek yoghurt
  • 1 tbsp garlic granules
  • 1 tbsp rose harissa
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • finely grated zest of 1 lime and a decent squeeze of the juice
  • 1 tsp olive oil

Heat the oven as high as it will go. Don’t be nervous, our oven goes pretty high and this method worked perfectly.

Line a baking tray with paper.

Put all the marinade ingredients into a bowl, season with plenty of black pepper and maldon salt. Toss the salmon in the marinade until well coated, hands are best for this.

Spread the salmon over the lined baking tray and cook in the hot oven for 10 minutes.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

Yoghurt & Spiced Roast Salmon

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Sweetcorn, Black Bean & Avocado Salad

A lovely salad which is perfect for using the fresh corn cobs that are in the shops around now. We served with barbecued chicken but it would be great with loads of things. Another great idea by Sabrina Ghayour.

Sweetcorn, black bean & avocado salad – serves 5 to 6

  • 3 fresh corn cobs
  • 1 avocado, diced
  • ½ a 400g tin black beans, drained and rinsed
  • 2 kaffir lime leaves, very finely chopped (we didn’t have these but we added some lime zest instead)
  • 2 scallions, thinly sliced
  • ½ a small red pepper, finely diced
  • ½ a small green pepper, finely diced
  • 1 long red chilli, deseeded and finely chopped
  • about 30g of fresh coriander, finely chopped
  • 1 heaped tbsp of mayonnaise
  • a drizzle of olive oil

Cook the corn cobs in lots of boiling salty water for about 10 minutes or until tender. Drain and rinse under cold water to cool, then drain again.

Use a sharp knife to cut the kernels off the cobs in strips.

Put the corn in a large bowl with all of the other ingredients and season well with Maldon sea salt and black pepper.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020)

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Pan-fried Figs in Parma Ham

Jono bought a ridiculous amount of figs this week. He got a “good deal” and so we’ve spent all weekend trying to use them. There is lots of fig jam and chutney but we also loved this little starter by Sabrina Ghayour.

Wine Suggestion: this is such a good tapas dish with the play of salty ham, sweet fruitiness and a layer of rich fat. To match we went with a Sanchez Romate Fino someone had given us and were very happy indeed.

Pan-fried figs in Parma ham – makes 16

  • 2 tbsp olive oil, plus extra for frying
  • finely grated zest of 1 lemon
  • 4 large figs, quartered
  • 1 heaped tbsp za’atar
  • 8 slices of Parma ham (or Serrano ham), halved lengthways into long strips
  • top quality balsamic vinegar

Put the oil in a small bowl and stir in the lemon zest and heaps of freshly ground black pepper. Rub this oil on the cut sides of each piece of fig. Sprinkle the za’atar over the figs, then wrap a pieces of ham around each one, overlap so that the pieces are almost covered by the ham.

Heat a large frying pan over a high heat. Drizzle in a little olive oil and fry the figs on both cut sides for about a minute or until the ham crisps up and browns. Serve on plates with some aged balsamic vinegar drizzled over.

(Original recipe from Sirocco by Sabrina Ghayour, Mitchell Beazley, 2016.)

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Turmeric Chicken KebabsWe’re total suckers for a new cookbook and therefore just couldn’t live without Simply by Sabrina Ghayour. We cooked a few dishes last weekend and they were all great. It’s an Indian summer in Ireland too, so it was great to do barbecue and drinks in the sunshine. We’re now on the hunt for more recipes using fresh turmeric.

Wine Suggestion: This works perfectly with a goood Rioja Reserva, especially if it has a few extra years in the bottle. There is something about how Tempranillo becomes all velvety and aromatic with a few years aged in oak, plus a few extra in the bottle that really works for warm spices and smoky barbecue flavours. Our treat was the Muga Reserva from 2001 which was excellent but it doesn’t need as much age as this, just nice fruit so choose what is at hand.

Turmeric Chicken Kebabs – serves 4 to 6

  • 4 chicken breasts
  • sweet chilli sauce, to serve

FOR THE MARINADE:

  • 5cm piece of fresh turmeric, scrubbed and grated (wear gloves!)
  • 1 tbsp garlic granules
  • finely grated zest and juice of 1 lime
  • 2 tbsp natural yoghurt
  • 1 generous tbsp clear honey
  • 1 tbsp olive oil

Put all the of the ingredients for the marinade in a container and mix together. Do be careful as the turmeric is bright yellow and will stain anything it comes in contact with.

Cut the chicken breasts lengthways into 3 long strips. Stir into the marinade, then cover the container with a lid and put into the fridge. We did this in the morning and the chicken was really delicious by the time we cooked it that evening. Sabrina suggests 30 minutes to an hour or overnight, so no panic if you’re short on time or want to get ahead.

Get your barbecue going and get it nice and hot.

Thread the chicken onto kebab skewers, we prefer to use metal ones but wooden ones are fine, just make sure you soak them for 20 minutes before using. You can thread individual pieces onto short skewers or put a few onto a longer skewer.

Cook the chicken over a high heat for 3-4 minutes on each side or until browned and cooked through (alternatively you can cook these in the oven on a tray lined with baking paper at the highest setting for 10-12 minutes or until cooked). Serve with the sweet chilli sauce on the side.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

 

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Green Hummus

Really fresh and tasty. A lovely recipe from Simply by Sabrina Ghayour (our new favourite thing!). We served with toasted pittas. Leftovers great for lunch the next day.

Green hummus – serves 6 to 8

  • 2 x 400g tins chickpeas, drained and reserve ¾ of the brine from 1 of the tins
  • juice of ½ a lemon, you might need a bit more
  • 2 garlic cloves, peeled and crushed
  • 30g of flat leaf parsley, roughly chopped
  • 30g of fresh coriander, roughly chopped
  • 15g of tarragon, leaves picked, roughly chopped
  • 2 tbsp tahini
  • 1 tsp nigella seeds
  • warm pitta bread, to serve

Put the chickpeas, reserved brine, lemon juice, garlic, parsley, coriander, tarragon, tahini, some sea salt and black pepper, in a food processor and whizz until smooth.

Taste and adjust the seasoning, you might like to add more lemon juice. Serve in a bowl garnished with the nigella seeds and with some of your best olive oil drizzled over.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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Chickpea, Paneer, Spinach, & Preserved Lemon Stew

We loved this stew from Sabrina Ghayour’s new veggie book – Bazaar. Full on flavours with tonnes of lemon and dried herbs. Serve with some rice or naan bread on the side.

Wine Suggestion: This works really well with southern Italian whites like a zesty Greco di Tufo with a textural, herbal edge that compliments this superbly, but we can also see a Greek Assyrtiko being equally as good.

Chickpea, paneer, spinach, & preserved lemon stew – serves 4 to 6

  • vegetable oil
  • 2 onions, finely sliced
  • 1 heaped tsp turmeric
  • 2 tbsp dried mint
  • a large garlic bulb, cloves peeled
  • 500g baby spinach
  • 400g tin chickpeas
  • 250ml boiling water
  • 6-8 preserved lemons, halved
  • 225g paneer, cut into 12 cubes
  • Maldon sea salt flakes and freshly ground pepper

Heat a splash of vegetable oil in a large saucepan, then add the onion and cook for 6-8 minutes over a medium heat, or until softened. Add the turmeric and mint and cook for a minute, then add the garlic cloves. Continue to cook for a few minutes to soften the garlic a bit, then stir in the spinach. Cover the pan and cook for a few minutes, or until the spinach has wilted.

Season the pan generously with salt and pepper, then add the chickpeas and boiling water. Reduce the heat to low, partially cover the pan with a lid and simmer for 20 minutes, until the sauce has thickened a bit and doesn’t look too watery.

Adjust the seasoning to taste and stir in the preserved lemons and paneer. Cook for 15 minutes, then serve with naan bread or rice.

(Original recipe from Bazaar by Sabrina Ghayour, Mitchell Beazley, 2019.)

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Spiced Lamb Hotpot

We love this spiced hotpot from Sabrina Ghayour’s fabulous book, Feasts. All the work is done at the start, and isn’t particularly onerous, so it’s a great dish for guests and the house smells good when they arrive. We served with big dishes of cauliflower cheese and greens.

Wine suggestion: You need a red with some guts to stand up to these flavours, but don’t go OTT as it also requires subtlety and finess too. Our friend Miriam had found a 9 yo Bordeaux made from 100% merlot in her cellar and we’re glad she shared it with us.

Spiced Lamb Hotpot – serves 4-6

  • 1 tbsp cumin seeds
  • 6 cardamom pods, lightly cracked
  • vegetable oil
  • 2 large onions, thinly sliced
  • 900g diced leg of lamb
  • 1 large garlic bulb, cloves peeled and left whole
  • 8 shallots, peeled and left whole
  • 2 large carrots, peeled and cut into 1cm dice
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 1 tsp English mustard powder
  • 2 tbsp plain flour
  • 500ml chicken, lamb or vegetable stock
  • 700-750g red potatoes, unpeeled, thinly sliced – a mandolin is good for this
  • 50g unsalted butter, melted
  • sprinkling of thyme leaves

Preheat the oven to 170C/150C fan/Gas 3½.

Heat a large flameproof casserole over a medium heat. Add the cumin seeds and cardamom pods to the hot pan and dry-toast for about 2 minutes, stirring occasionally, until they smell aromatic.

Pour in oil to coat the base of the pan. When the oil is heated, add the onions and fry for 6-8 minutes, or until softened and starting to brown at the edges. Add the meat and cook for a few minutes, stirring to coat in the cumin seeds. Add the garlic cloves, shallots and carrots and stir for a couple of minutes. Add the ground cumin, ginger, cinnamon, cayenne pepper, mustard powder and flour. Season with salt and pepper and mix well before adding the stock.

Arrange the potato slices on top of the meat, slightly overlapping them. Brush with the melted butter, sprinkle with the thyme and season again. Cover with a lid and transfer to the oven for 1½ hours.

Remove the hotpot from the oven and take off the lid. Turn the oven up to 220C/200C fan/Gas 7.

Put the casserole back into the oven and cook for another 30-40 minutes, or until the potatoes are golden brown.

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

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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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Green couscous and roasted veg with black garlic and preserved lemon

Black garlic is a revelation and we’ll definitely use it again after this dish – sweet and mellow with lots of flavour but none of the harshness associated with white garlic. This is a great crowd pleaser by Sabrina Ghayour with lots of fresh flavours and bright colours. We served with spicy roast salmon but it would be great with meat dishes too.

Green couscous & roasted veg with black garlic & preserved lemons – serves 6 to 8 as a side

  • 2 courgettes, halved lengthways and sliced into 1cm thick half moons
  • 1 red pepper, cut into 2.5cm squares
  • 1 yellow or green pepper, cut into 2.5cm squares
  • 2 red onions, halved and sliced into 1cm thick slices
  • 300g couscous
  • 6 to 8 preserved lemons, thinly sliced into rounds
  • 1 head of black garlic, cloves thinly sliced

FOR THE HERB OIL:

  • 50g flat parsley, leaves and stems roughly chopped
  • 50g coriander, roughly chopped
  • olive oil

Preheat the oven to its highest setting and line a large baking tray with baking paper.

Put the courgettes, peppers & onions into the baking tray. Drizzle with a good amount of olive oil and season with salt and black pepper. Use your hands to make sure the vegetables are all coated with the oil, then spread them out evenly on the tray. Roast for 15 minutes, or until nicely browned.

Prepare the couscous according to the instructions on the pack, then separate the grains with a fork.

To make the herb oil, use a mini food processor or stick blender to blitz the herbs with enough olive oil to make a smooth herb oil – a few tablespoons. Season generously with salt and then stir the herb oil through the couscous. Finally, stir in the roasted veg, preserved lemons and black garlic. Serve hot or at room temperature.

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

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Tomato & Olive Salad

Fabulous flavours in this easy summer salad by Sabrina Ghayour. Great with barbecues – there’s still time before the cold evenings arrive.

Tomato & Olive Salad with Za’atar &  Buttermilk Dressing – serves 6 to 8

  • 800g mixed tomatoes
  • 250g pitted mixed olives
  • 15g chives, snipped
  • 200ml buttermilk
  • olive oil (Sabrina suggests a flavoured one like garlic or lemon)
  • 2 tbsp za’atar

Slice the tomatoes horizontally into 1cm-thick slices and arrange on a large platter. Spread the olives around the plate and scatter over half of the chives. Season generously with good sea salt and black pepper.

Season the buttermilk well with salt and a good slug of olive oil, the drizzle this over the salad. Scatter over the remaining chives and sprinkle over the za’atar. Serve right away.

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

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