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Posts Tagged ‘Scallions’

Smoked Paprika-Baked Courgettes, Tomatoes & Green Beans with Eggs

We’re really not brunch people, mainly as there’s so much going on at the weekends that we don’t have the time. Lockdown has provided us with some opportunities however. So instead of getting up early and out the door on a Saturday morning we’ve been coming downstairs in our pjs and making something nice for breakfast.

Smoked paprika-baked courgettes, tomatoes & green beans with eggs – serves 2

  • 2 large courgettes, cut into ½ cm slices
  • 200g small waxy potatoes, quartered
  • 150g cherry tomatoes
  • 6 scallions, trimmed
  • 2 ½ tbsp extra virgin olive oil
  • leaves from 3 sprigs of thyme plus a few whole sprigs
  • ½ tsp chilli flakes
  • ½ tbsp smoked paprika, plus extra to serve if you like
  • 2 garlic cloves, crushed
  • 125g green beans, trimmed
  • 2 large eggs

Preheat the oven to 190C/400F/Gas 6.

Blanch the green minutes for a couple of minutes in salty boiling water, then drain and run under cold water to stop them cooking. Dry with some kitchen paper and toss with ½ tbsp of the olive oil. Set aside.

Put all of the vegetables (except the green beans) into a large baking tray and spread them out in an even layer. Add 2 tbsp olive oil, the thyme, chilli flakes, smoked paprika, garlic and season with salt and pepper. Toss everything together, then bake for 30 minutes, tossing the veg a few times.

Sprinkle the green beans over the top and return to the oven for another 8 minutes.

Break the eggs on top, season and put back in the oven for another 8 minutes for runny eggs.

Serve with a little more smoked paprika if you like.

(Original recipe from Diana Henry’s ‘From the Oven to the Table’, Mitchell Beazley, 2019.)

 

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Cheddar Cheese Risotto

We found Nigella Express on our bookshelves and thought it might be useful these days when we’re looking for simplicity and store cupboard ingredients. This is Nigella’s Cheddar cheese risotto that we made with some limp looking scallions and the dregs from a packet of chives. Also popular with the 6 year old.

Wine Suggestion: A full-bodied white with texture, depth and importantly a freshness to make it feel lighter than the body and rich food demand. Our choice the Rustenberg Chardonnay, a stand-by exemplar of an oaked Chardonnay.

Cheddar cheese risotto – serves 2 adults and 1 child

  • 1 tbsp butter
  • 1 tbsp olive oil
  • a few scallions, chopped
  • 300g risotto rice
  • ½ tsp Dijon mustard
  • 125ml white wine
  • 1 litre hot vegetable stock
  • 125g cheddar cheese, cubed
  • 2 tbsp chopped chives

Melt the butter and oil in a saucepan, then add the scallions and cook until softened.

Pour in the rice and stir for a minute so the rice is all coated in the butter and oil.

Turn up the heat, then add the Dijon mustard and white wine. Keep stirring until the wine has been absorbed.

Gradually add the hot stock, a ladleful at a time, stirring until absorbed before adding another. Keep going like this until the rice is al dente – about 18 minutes.

Stir in the cubes of cheese and keep stirring until the cheese has melted. Taste for seasoning, then ladle into warm bowls. Top with some chives if you have them.

(Original recipe from Nigella Express, Chatto & Windus, 2007.)

 

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Watercress & Scallion salad

We love this green salad with barbecues as the scallions taste amazing and you’re not likely to get the barbecue out just for a green salad.

Watercress & scallion salad – serves 8 to 10

  • 6 tbsp olive oil
  • 4 shallots, sliced into fine rings
  • 2 tsp caster sugar
  • 4 tbsp white wine vinegar
  • 3 bunches scallions, trimmed
  • 4 bunches of watercress (or failing that a bag of mixed salad leaves as we had to resort to this time but it we prefer it with watercress)

Heat a pan over a medium heat, then fry the shallots for a few minutes with a splash of oil, then add the sugar and vinegar. Bring to the boil, then set to one side.

Toss the scallions in a little oil then cook on a hot barbecue for a a couple of minutes on each side (use a griddle pan if that’s easier). Put the scallions in a bowl with the shallots and the rest of the olive oil. Season and toss with the watercress.

(Original recipe by James Martin IN: BBC Good Food Magazine, April 2008)

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Rillette & cornichon on scallion toastWe can’t resist those little plastic tubs of pork rillettes found in the fridge section of French supermarkets. Here’s what happened the end of the tub we brought home. No more rillettes until next year… unless we try making it ourselves of course.

Wine Suggestion: because we brought the rillette back from the Loire, a good Chenin Blanc was called for. The Chateau Hureau Samur Blanc “Argile” was rich and full while still being dry and textured enough to work with the fatty pork and sour pickle of the cornichons. Lighter dry wines might taste weak in comparison so make sure the wine you choose is good enough to stand up to the flavours of the dish. If you want to push the boat out a good, aged sweet chenin blanc, like a Bonnezeaux or Vouvray Moelleux with luscious botrytis would also be superb.

Pork Rillettes & Cornichons with Onion Sourdough – serves 2

  • 2-3 scallions
  • 4 slices of sourdough bread
  • pork rillettes
  • small handful of cornichons

Put 2-3 scallions in a food processor with 5 tablespoons of olive oil and some seasoning, then blitz to a paste. Soak the sourdough in this green oil.

Fry the bread in a non-stick pan until very crisp on both sides. Drain on kitchen paper, then spread 2 slices with the rillettes and add a few sliced cornichons. Top with the remaining slices of toast and drizzle with any remaining onion oil.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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… it was. You know when you read a recipe and it looks tasty enough, but nothing special; good for a weeknight. Well this looked like that, and then had such great balance of flavours it had to make the blog. It did take longer than we expected, but the pizza-like aromas from the oven had us salivating and it was worth the wait. More like a veggie pasta bake than a frittata we reckon.

Easy oven frittata (serves 4, or less if you’re hungry)

  • 1/2 tsp oilve oil
  • 85g fusilli, macaroni or small pasta – we used conchigle
  • 1 bunch of scallions, chopped
  • 85g frozen peas
  • 85g frozen or tinned sweetcorn
  • 1 red pepper, seeded and chopped
  • 2 large eggs
  • 150ml milk
  • 1 tbsp fresh thyme leaves
  • 50g good Irish cheddar, grated (Bandon Vale worked well)
  • 2 tbsp parmesan, finely grated
  • a green salad to serve

Preheat oven to 190C / fan 170C and grease a 1.2 litre baking dish with olive oil

Cook the pasta in salted boiling water for 8 minutes. Add all the veg and cook for a further 2 minutes. Drain and tip into baking dish.

Beat together eggs, add thyme and milk and beat a little more. Mix in most of the two cheeses and some black pepper and a sprinkle of salt. Pour into the baking dish, stir, then scatter remaining cheeses on top.

Bake for 35 to 40 minutes until golden and set. Cool for a minute or two and serve with the salad leaves.

Surprisingly tasty and low fat too! What more could you ask for?

(Original recipe from BBC Good Food)

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