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Posts Tagged ‘Sage’

We made a vat of this last night, which is fine because it is really nice. Still, we’re looking forward to sharing dishes with other people again. Our preferred pumpkin is a Crown Prince but you can use butternut squash if that is what’s available. We served this with a cabbage dish and some roast potatoes but it would be super with sausages or chicken or any roast really.

Pumpkin, mustard & Gruyère gratin – serves 4 to 6

  • a small knob of butter
  • 1 tbsp olive oil
  • 2 onions, halved and thinly sliced
  • 2 cloves of garlic, peeled and squashed
  • 8 sage leaves
  • 300ml pot double cream
  • 200ml milk
  • 2 tbsp wholegrain mustard
  • pumpkin, about 1kg prepared weight
  • 100g Gruyère, grated

Heat the butter and oil in a large frying pan. Add the onions and cook gently for 10-15 minutes or until soft and golden.

Meanwhile, put the garlic and half the sage into a saucepan, add the cream and milk and heat gently for 5 minutes but don’t let it boil. Remove from the heat and leave to infuse for 10 minutes, then throw away the sage and garlic, stir in the mustard and add plenty of seasoning.

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

Layer the pumpkin slices, onions, most of the cheese and the cream in a very large baking dish or roasting tray, finishing with a layer of cream and some cheese scattered on top. Cover with foil and bake for 45 minutes.

Uncover and increase the heat to 200C/180C fan/gas 6. Cook for another 20-30 minutes or until golden brown and completely tender. Leave to cool for 10 minutes before serving.

(Original recipe from BBC Good Food)

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We won’t tell you how to make pizza dough again but you can find the recipe we use here if you need. This is just a nice idea for an Autumnal veggie topping.

Wine Suggestion: We think you needn’t stress about finding the ultimate match when making pizzas as there’s a casual nature to the dish. Choose a wine of the moment, like a Langhe Nebbiolo rather than a Barolo, or a Bourgogne Rouge, or other Pinot Noir than a Grand Cru. Enjoy the pleasure of more simple fruit. These two grapes would be our suggestion too.

Wild mushroom & sage pizzas – serves 2

  • 2 pizza bases
  • 250g ricotta, tipped into a sieve to drain
  • 75g Parmesan, grated
  • 400g mixed wild mushrooms, trimmed and halved or sliced if large 
  • 12 sage leaves

Heat the oven to 220C fan/200C/gas 7.

Place the pizza bases onto oiled baking sheets. Scatter the ricotta over the bases, then sprinkle over the Parmesan. 

Fry the mushrooms briefly in a little olive oil until just starting to cook and coated in the oil. Scatter the mushrooms over the pizza bases. Dip the sage leaves  in a little oil and lay onto the pizzas. 

Bake one pizza at a time for 10-12 minutes or until puffed and crisp at the edges and the toppings are cooked. 

(Original recipe by Lulu Grimes in Olive Magazine, October 2013.)

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We recently bought Skye McAlpine’s book, A Table for Friends, which has lovely menus for each season. We’re well and truly into Autumn now and the farm shop is full of potatoes, pumpkins and beetroots. Tonight we made Skye’s suggested autumn menu of buttery lemon roast chicken, beetroot & mint salad, butter & sage roast pumpkin and roast potatoes. A perfect combination of dishes and all can be prepped in advance. Unfortunately we were minus the friends but hopefully those days will be back again before too long. 

We ignore all timings for roast chicken these days and stick to Diana Henry’s failsafe instructions to roast for 20 minutes at 190C for each 500g plus an extra 10 minutes. 

Wine Suggestion: Quite often with roast chicken we lean towards oaked Chardonnay as it’s such a classic match but tonight we remembered that another great match is good red Bordeaux from the Left Bank, so Cabernet Sauvignon dominant, and also with a little age, but not too much. We continued our lockdown habit of dipping into the cellar once a week and pulled out a Domaine de Chevalier red from 2010. It still has years, if not a couple of decades of life ahead of it but at 10 years old it still has a spriteliness of youth while all components have come together harmoniously into a smooth, elegant wine.

Buttery Lemon Roast Chicken – serves 4

  • a large bunch of sage
  • 1 lemon, finely zested
  • 50g butter, softened
  • 1 tsp sea salt flakes
  • 1 free-range chicken

You can prep the chicken early in the day and keep in the fridge but make sure you take it out an hour or two before you want to put it into the oven so it’s at room temperature.

Heat the oven to 190C.

Finely chop half the sage and mash in a bowl with the butter, lemon zest and salt.

Put the chicken into a roasting tray. Cut the lemon in half and squeeze some of the juice into the cavity, then stuff the halves into the chicken with the remaining sage.

Gently lift the skin over the breast and smear a quarter of the butter mixture under the skin over each breast. You should be able to push the butter quite far down with your fingers, but careful not tear the skin. Rub the rest of the butter over the chicken and sprinkle with some extra salt.

Roast the chicken according to the timings given above. When cooked the legs should feel loose and the juice should run clear when you pierce a thick bit with a sharp knife.

Leave to rest for 10 minutes before carving and served with some of the juices spooned over.

(Original recipe from A Table for Friends: The Art of Cooking for Two or Twenty by Skye McAlpine, Bloomsbury, 2020.)

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Fontina, Prosciutto & Sage French Toasts

One benefit from working at home is all the nice lunches we can make. Mostly using bits and bobs from the fridge. These French toast sambos are great and you can experiment with the filling, though we reckon cheese is a must.

Fontina, prosciutto and sage-stuffed French toast – serves 4

  • 8 slices of crusty bread
  • 300g fontina (we used Gruyere), sliced
  • 12 slices prosciutto
  • a few sage leaves
  • 2 eggs, beaten and seasoned
  • butter for frying

Put layers of the cheese, prosciutto and sage onto 4 slices of the bread. Cover with the rest of the bread to make sandwiches, then dip into the beaten egg, soaking on both sides.

Heat a knob of butter in a frying pan and fry the sandwiches. Press down on them as they cook until browned on both sides and the cheese has melted.

(Original recipe by Janine Ratcliffe in Olive Magazine, May 2014.)

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Linguine with garlic mushrooms & sage

Nothing fancy here but might be the break you need from all the Christmas festivities. Minimal effort required!

Wine Suggestion: a light red wine was our choice today; the Domaine Bellier Cheverny Rouge, a blend of Pinot Noir and Gamay from the Loire in France. Earthy and fresh plums and cherry flavours with fine, light tannins.

Linguine with garlic mushrooms & sage – serves 2

  • 150g linguine
  • 25g butter
  • 250g chestnut mushrooms, sliced
  • 1 clove of garlic, crushed
  • a good pinch of chilli flakes
  • a handful of sage leaves, chopped
  • juice of ½ a lemon
  • 50g Parmesan, finely grated

Cook the linguine in loads of salty water according to the timings on the pack.

Meanwhile, heat the butter in a frying pan and fry the mushrooms until very soft and golden and the any liquid has pretty much disappeared.

Add the garlic and chilli and cook for 2 to 3 minutes, then stir in the sage and cook for another minute. Season generously.

Drain the pasta but reserve some of the cooking liquid. Add the cooked pasta to the mushroom pan with the lemon juice, Parmesan and enough of the reserved water to make a sauce. Toss everything together until the pasta is coated.

Serve with a bit of extra Parmesan over the top if you like.

(Original recipe by Janine Ratcliffe in Olive Magazine, November 2015)

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Mussels with red onions, cider and creme fraiche

We associate mussels with cold weather and cook them often in the darker months. Makes no sense really when we’ve no issue eating buckets of them in the sunshine on holidays. We loved the creamy sauce on these – crusty bread essential!

Wine Suggestion: it feels natural to use the cider you cook with as the accompaniment. Our choice was the artisanale and organic Cidrerie le Maitre, a very new, young producer in Brittany we stumbled upon by following little signs off the main roads into a winding, forgotten lane in the middle of the French countryside. Daniel le Maitre uses 12 ancient local varieties of apples and the result is dry, very fruity and appley but with a wonderful texture of apple skins and a great depth of flavour which makes it a great food match. A happy discovery, and their Cider Vinegar is also a good addition to our cupboard too.

Mussels with Red Onion, Cider & Crème Fraîche – serves 2

  • 1kg mussels
  • 25g unsalted butter
  • 2 small red onions, thinly sliced
  • 1 garlic clove, chopped
  • 150ml dry cider
  • 2 tsp finely chopped sage
  • 150ml crème fraîche

Scrub the mussels, and discard if open and they won’t close when you give them a sharp tap.

Melt the butter in a large pan, cook the onions for a few minutes, then add the garlic. Pour the cider over and add the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.

Add the mussels, then cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins or until they have opened. Lift the mussels into a bowl and keep warm.

Bubble the cooking liquid in the pan for a couple of minutes, then gradually blend in the crème fraîche. Heat the sauce through and pour over the mussels to serve.

(Original recipe from BBC Good Food)

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Pork tenderloin with madeira & sage

We cooked this just before we went on holidays and were determined not to buy any ingredients that needed used up. We have a huge sage bush in the garden that we definitely under-utilize and there are always bottles of all sorts of beverages lurking in the back of our cupboards. Madeira lasts forever, even when opened which is very useful.

Wine Suggestion: The madeira sauce with the sage is richer than you may expect and we find it works with juicy Côtes du Rhône reds, especially with a good dollop of Grenache. We had an uncomplicated Reserve des Armoiries which was juicy and had hints of Southern French spices made without oak; complimentary and almost celebratory of our impending holiday with its joyful fruit.

Pork tenderloin with madeira and sage – serves 4

  • butter
  • 1 pork tenderloin c. 400g
  • 100ml madeira
  • a small bunch of sage, leaves picked and chopped

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

Heat a knob of butter and a splash of olive oil in an ovenproof frying pan. Season the pork and brown really well on all sides to form a crust. Add the madeira then transfer to the oven and cook for 15-20 minutes.

Remove the meat from the pan, cover with foil and leave aside to rest for 10 minutes. Meanwhile, reduce the pan juices with another knob of butter on a low heat, and season.

To serve, cut the pork into thick slices, then dress with the pan juices and lots of chopped sage.

(Original recipe by Alex Szrok in BBC Olive Magazine, May 2016.)

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Chicken Saltimbocca

This is an easy version of an Italian dish which is perfect for a tasty mid-week dinner. A great combination of chicken, ham & sage. Also easily halved if you are only two.

Wine Suggestion: When considering a match for the salty prosciutto and savoury sage we thought of two wines straight away. The first a good Verdicchio dei Castelli di Jesi from the Marche in Italy, like Sartarelli. The second a choice between a good Pinot Blanc or Gris from Alsace. Each should have a minerality, nuttiness and textural spices on the palate with a good balance of vibrant fruit.

Chicken saltimbocca – serves 4 

  • 4 chicken breasts (skinless & boneless)
  • 8 thin slices of prosciutto
  • 8 sage leaves
  • 2 tbsp plain flour, seasoned
  • 4 tbsp extra virgin olive oil
  • 25g butter
  • 100ml dry white wine
  • juice of ½ a lemon
  • 1 tbsp finely chopped parsley

Flatten the chicken breasts between two sheets of cling film by bashing with a rolling pin. Cut the flattened chicken in half lengthways. Put a piece of prosciutto and a sage leaf onto each piece of chicken and attach with a cocktail stick. Coat the chicken in the flour.

Heat half the oil in a large frying pan and cook 4 of the chicken pieces at a time for 3 minutes on each side or until golden brown but a little undercooked. Set aside and cook the rest of the chicken in the remaining oil.

Wipe out the frying pan with a piece of kitchen paper, then add the butter. Heat until frothy, then add the wine and lemon juice and bring to the boil. Bubble the sauce for about a minute before adding all of the chicken back to the pan and cooking for a further 2 minutes. Sprinkle the parsley over the top and cook for another minute, then serve immediately with the sauce.

Serve with new potatoes or green veg.

(Original recipe by Aldo Zilli IN: BBC Good Food Magazine, May 2001.)

 

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Roast Guinea Fowl with sage and lemon mash

Our butcher had some guinea fowl on the counter and February is the month for a two person dish. This 1.2 kg bird gave enough for two people plus delicious sandwiches the following day.  Guinea fowl tastes like really flavoursome chicken so a good way to try out game birds with tastes that aren’t too unfamiliar. Don’t worry too much about the size of your bird, just follow the usual timings for roast chicken.

Wine suggestion: if you’d like a white wine seek out the Sartarelli Verdicchio Superiore Tralivio or for a red an earthy Pinot Noir like the Sylvain Loichet Cotes du Nuits Villages. Neither will disappoint.

Roast guinea fowl with sage & lemon mash – serves 2

  • 1 small guinea fowl, about 1kg
  • 1 onion, thickly sliced with the skin left on
  • ½ a small bunch of sage
  • 75g softened butter
  • 1 small lemon, zested
  • 6 rashers of streaky bacon
  • 2 tbsp plain flour
  • 350ml strong chicken stock
  • 350g floury potatoes peeled and cut in to large chunks
  • 2-3 tbsp cream/milk
  • 2 handfuls of watercress to serve

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

Put the onion in the bottom of a small roasting tin that will fit the guinea fowl snugly. Finely chop 5 sage leaves and mix with 50g of the butter, the lemon zest and seasoning. Push some of the butter mixture under the skin of the bird, then rub the rest all over. Stretch the bacon strips over the breast, then halve the zested lemon and put inside the cavity with the remaining sage. Place the bird on top of the onions and roast for 15 minutes.

Lower the oven temperature to 180C/160C fan/gas 4 and continue to roast for another 35-45 minutes or longer if your bird is bigger than 1kg. Check the bird is cooked by piercing the inside of the thigh and making sure the juices are clear.

Meanwhile, boil the potatoes until tender, then drain and mash with the remaining butter and a splash of milk/cream.

Lift the bird onto a platter and keep warm. Scoop the lemon halves from the cavity and keep aside. Pour the roasting juice into a jug and leave to settle, the fat will rise to the top. Spoon 1 tbsp of the fat back into the tin. Put the tin over a low heat and stir in the flour. Gradually add the stock and any meat juices (discard the extra fat from the jug). Mash some of the reserved lemon pulp into the mash with some salt and pepper.

Carve the bird and serve with the lemon mash, gravy and watercress.

(Original recipe from BBC Olive Magazine, February 2014.)

 

Roast Guinea Fowl with sage and lemon mash 2

 

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Penne Stilton

We often have lumps of leftover Stilton in the fridge after the weekend and particularly after Christmas. If you find yourself in a similar situation try this simple pasta dish for a mid-week dinner. If that doesn’t solve the problem here’s a few other ideas:

Broccoli and Stilton Soup

Creamy baked Brussels sprouts with stilton

Pasta with Blue Cheese Cream

Roussillon Baked Potatoes

Pork and Pears

Wine Suggestion: delicious with the Bott-Geyl Points Cardinal Metiss, a dry but rich and full white made from all the Pinot varieties you can think of, including the red and pink ones. When young this wine is fresh and enticing but with an extra year in the bottle it fills out and the aromas seem to ramp up a bit more with hints of honey, pears and apples and a lovely dry spice on the palate. More than a match for the powerful flavour of Stilton.

Stilton & Penne Pasta – serves 4

  • 400g penne pasta
  • 25g butter
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tbsp fresh chopped sage
  • 100g Stilton, cubed
  • handful toasted walnuts, chopped

Cook the pasta according to the instructions on the pack.

Melt the butter in a medium saucepan, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat.

Drain the pasta and reserve some cooking water. Stir through the onions, Stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

(Original recipe from BBC Good Food)

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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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This chicken in this is so juicy and flavoursome and would be great for crowds as well as a quiet night at home. You could grill them but we recommend you get the barbecue out – it will warm your hands against all this cold winter weather!

Sage & Lemon Chicken Skewers – to serve 4

  • 3 skinless chicken breasts
  • olive oil
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced
  • a handful of sage leaves

Cut the chicken breasts into bite-sized cubes and toss with a little olive oil, the garlic and the lemon zest and juice. Season well. Thread onto 4 metal skewers, alternating chicken with sage.

Grill for about 5 minutes on each side or until the chicken is cooked.

Wine Suggestion: Something simple, light and lemony is all that is required here. We had an Italian white, made from the Falanghina grape, which was yummy.

(Original recipe from BBC Olive Magazine, January 2013)

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Simple dishes like this show off the flavours of the ingredients so well. This is a perfect dinner party side dish. Don’t worry too much about the sprout haters – more for us!!

Buttery Sage & Onion Sprouts – to serve 8 

  • 85g butter
  • 3 onions, cut into thickish slices
  • 8 sage leaves, chopped
  • 350g Brussels sprouts
  • 200g frozen peas

Heat half the butter in a large frying pan and soften the onions over a low heat for about 15 minutes. You want them really soft but not brown. Add most of the sage.

Meanwhile, cook the sprouts in a pan of boiling water for about 4 minutes, add the peas and cook for another minute or until just tender.

Drain, reserving splash of water, then add the sprouts to the peas and onions, along with the rest of the butter, stirring well so everything is coated in butter. Add the reserved cooking water if you think it needs it.

Season with loads of black pepper and some salt and sprinkle the reserved sage on top.

(Original recipe from BBC Good Food)

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Jamie Oliver recommends you practice this recipe before serving for a crowd and we agree. We cooked this about a year ago for our friends Rob and Megan and while the flavours and presentation were great we made the pasta just a bit too thick. Second time around we slimmed down the pasta, with the help of our new pasta machine and it improved dramatically, but we miscalculated the width so had to trim the rotolo after rolling. So Jono’s tips for success:

  • You need a fish kettle;
  • make the pasta very thin, but not quite as thin as usual (we used setting 6 instead of 8). Jamie says the thickness of a beer mat, but make it a fraction thinner than this;
  • measure the width of your rotolo against the fish kettle before constructing it – allow a little of pasta at the edge to keep it sealed nicely; and
  • this takes ages, but it’s really worth it, tastes great and looks super impressive.

First you need to make some fresh pasta so here’s a recipe for that:

  • 600g type 00 flour
  • 6 eggs or 12 yolks (the 12 yolks makes a richer, more yellow pasta)
Put the flour on a board, make a well in the centre and crack the eggs into the well. Use a fork to beat the eggs until smooth. Mix the eggs with the flour as much as possible so it’s not too sticky and start to knead. It’s actually quite hard to knead pasta dough but keep at it for about 10 minutes and it will come together and form a smooth, silky and elastic dough. Cover with cling film and rest for an hour.
Rotolo di zucca e ricota (Rotolo of spinach and ricotta)
  • 455g fresh egg pasta dough (see above)
  • half a butternut squash, deseeded
  • olive oil
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • half a dried red chilli or half a tsp of chilli flakes
  • a handful of fresh marjoram or oregano
  • 2 cloves of garlic, peeled and finely sliced
  • 800g spinach, washed
  • 250g unsalted butter
  • a third of a nutmeg, grated
  • 150g ricotta cheese, crumbled
  • 55g freshly grated Parmesan
  • 20 fresh sage leaves
  1. Preheat the oven to 220C/425F/gas 7. Chop the squash into big chunks and rub them with a little olive oil. Bash coriander seeds, fennel seeds and chilli in a mortar and pestle with a good pinch of salt and pepper. Dust this over the squash and put into a snug fitting roasting dish or tray. Cover with a piece of damp greaseproof paper and roast for 30 minutes. Take off the paper and continue to roast for another 15-20 minutes or until golden.
  2. Heat a large pan and add a little olive oil, the marjoram or oregano and the garlic. Toss around for 20 seconds before adding the spinach. Keep moving the spinach and add a couple of knobs of butter and the nutmeg after a minute or two. Cook until the moisture has cooked away, then season to taste and leave to cool.
  3. Roll the pasta using a pasta machine into long thin strips (see tip above). Stick the strips together using a little water. Keep it in a rectangular shape but trim off as you need. Lay onto a  clean tea towel (remember to measure the long side against your kettle).
  4. Spoon a line of squash along the long edge of the sheet. Sprinkle the spinach over the rest of the sheet leaving the top 5cm clear. Crumble the ricotta over the spinach and sprinkle over the Parmesan. Brush the clear edge of the pasta with a little water then use the near edge of the tea towel to roll the pasta up and away from you. Roll up in the tea towel and tie firmly at the end with kitchen string. Tie a few bits of string round the middle too to keep the shape and tie an extra bit of string at one end so it can hang out of the kettle and act as a handle.
  5. Fill the fish kettle with boiling salted water. Lower the rotolo in and use the fish kettle rack on top to keep it submerged. Simmer for at least 25 minutes.
  6. While the rotolo is cooking you need to clarify some butter. Put the remainder of the butter into an ovenproof dish and put in a low oven (about 80C/170F) for about 10 minutes or until clear and melted. The milky whey will have sunk to the bottom, discard any white bits from the top and spoon out the clear butter. Discard the whey. You’ll have too much but the leftovers can be used for roast potatoes another day.
  7. Put 3 tbsp of clarified butter into a small pan and heat it up. Add a sage leaf and if it fries nicely add the rest of the leaves and fry until they start to crisp. Keep to one side.
  8. Carefully remove the rotolo from the pan, remove the string, unroll the tea towel and slice it up. A couple of slices per portion. Scatter sage leaves and drizzle with the sage flavoured butter and grate some Parmesan over. Serve with a leafy salad.
(Original recipe from Jamie’s Italy)

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