Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘side dish’

Watercress, cucumber & radish salad A lovely later summer salad. We used mixed radishes from our garden – red, white and everything in between. Freshly picked they had a wonderful peppery kick that we never seem to get from shop bought radishes.

Watercress, cucumber & radish salad – serves 8

  • 1 cucumber
  • 200g watercress
  • 300g baby radishes, halved if large

FOR THE DRESSING:

  • 6 tbsp natural yoghurt
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic cloves, crushed
  • 1 sprig of dill, leaves only, chopped

Whisk all of the dressing ingredients together in a bowl, then season.

Peel the cucumber into long, thin strips using a vegetable peeler. Discard the seedy part.

Toss the watercress, cucumber and radishes together in a serving bowl and toss with the dressing.

(Original recipe from BBC Good Food.)

Advertisements

Read Full Post »

Green beans with lemon

This is a Nigella Lawson recipe that she recommends for Thanksgiving but we like it with roast chicken (and lots of other things) in the summer months. It’s easy to scale down for smaller numbers. We like our beans well-done – no squeaky, al-dente beans for us please.

Green Beans with Lemon – serves 8 to 10

  • 1kg fine green beans, topped and tailed (there’s always a debate in our house over whether or not to leave the curly tails on)
  • 75g unsalted butter
  • 1 lemon (to prepare cut a slice of each end, then cut downwards to remove the skin and pith, then slice)

Bring a large pot of water to the boil. Add plenty of salt to the boiling water, then add the beans and cook until tender (start checking after about 6 minutes).

Drain the beans and put the pot back over the heat with the butter and a few drops of olive oil. Add the lemon slices, and any juice on the board, to the butter. Stir well and add the beans.

Turn the beans over in the lemony butter. Add some sea salt and lots of freshly ground white pepper (black pepper will do fine if that’s what you have).

(Original recipe from Feast by Nigella Lawson, Chatto & Windus, 2004.)

 

Read Full Post »

Tomato and sugar snap pea pasta salad

We’ve really embraced salads recently, especially as this Irish summer has been quite nice and sunny. This works as a main dish or as a side and will feed a large crowd. It’s nice to find a pasta salad that doesn’t rely on heaps of mayonnaise!

Tomato & Sugar Snap Pea Pasta Salad – serves 6

  • 9 cloves of garlic, crushed
  • 3 sprigs of thyme
  • 3 x 5 cm strips of orange zest
  • a thumb-sized piece of ginger, peeled and cut into tiny matchsticks
  • 600 g cherry tomatoes
  • 6 tbsp fresh orange juice
  • 60 ml olive oil plus 2 tbsp (and a bit extra for drizzling at the end)
  • 1 tbsp light brown sugar
  • ¼ tsp sea salt plus extra
  • 200 g scallions
  • 200 g sugar snap peas, trimmed and halved
  • 350 g pasta e.g. penne, casarecche or fusilli
  • 2 tbsp lemon juice
  • a large bunch of basil, leaves picked and shredded
  • a large bunch of mint, leaves picked and shredded

Preheat the oven to 160ºC.

Put the garlic, thyme, orange zest, ginger, tomatoes, orange juice, 60 ml olive oil, brown sugar, salt and a pinch of black pepper into baking dish and toss with your hands. Place in the oven to roast for 50-60 minutes, tossing every 20 minutes or so. Discard the thyme and orange zest when the cooking time is up.

Separate the green and white parts of the scallions. Cut the green parts in half lengthwise and then across into 5 cm lengths. Slice the white parts into halves or quarters, depending on their size. Heat a large frying pan over a high heat and add 1 tbsp of oil. Add the sugar snap peas and spread out into a single slayer. Cook, turning once, until charred on both sides, about 4 minutes, then transfer to a large bowl.

Heat another 1 tbsp of oil in the same pan. Add the green and white parts of the scallions and spread out in a single layer. Cook these in the same way as the peas, until charred. Transfer to the bowl with the sugar snap peas and season with salt.

Cook the pasta in a large pot of boiling salted water until al dente, then drain and transfer to a large bowl to cool. Toss it occasionally to prevent it sticking together.

Add the tomato mixture, the sugar snap peas and onion, the lemon juice, most of the basil and most of the mint, to the pasta. Toss gently with your hands to combine without breaking up the tomatoes too much. Season with salt and pepper and a bit more lemon juice if necessary.

Serve with the remaining herbs scattered over the top and drizzle with olive oil.

(Original recipe by Yotam Ottolenghi on bon appétit.)

 

Read Full Post »

Thrill of grill couscous

This is an old favourite that we make every summer. The chopped up mushrooms give it a fantastic earthy flavour and it works really well with barbecues and on picnics.

Tasty Couscous Salad – serves 4

  • 200g couscous
  • 400ml boiling vegetable stock (we still use Swiss Marigold Bouillon Powder)
  • 250g cherry tomatoes, halved
  • 175g chestnut mushrooms, finely chopped
  • half a bunch of scallions, finely chopped
  • 2 tbsp olive oil
  • 3-4 tbsp pesto
  • a handful of toasted pine nuts, almonds or rough chopped hazelnuts
  • a generous handful of basil

Put the couscous into a bowl and pour over the hot stock. Cover with cline film and leave to soak for 5 minutes.

When the 5 minutes is up, fork the couscous through to break up any lumps, then stir in the oil and pesto, then tip in all the veg and nuts and tear in the basil. Taste and season.

Simple as that!

(Original recipe from BBC Good Food Magazine, August, 2002.)

Read Full Post »

Griddled courgettes with parmesan & basil

We have used some fancy yellow courgettes for this dish but the usual green variety will be just as good. An excellent side dish for barbecues… of which we are having many at the moment. If you don’t want to light the barbecue you can also griddle the courgettes with good results.

Griddled courgettes with Parmesan & basil – serves 4 as a side dish

  • 5 medium courgettes
  • 2 tbsp salt flakes
  • 3 tbsp extra-virgin olive oil
  • ½ lemon
  • 25g pine nuts
  • 1 clove of garlic, finely chopped
  • 25g Parmesan, finely grated
  • a handful of basil leaves, roughly torn
  • a few mint leaves, roughly torn

Preheat the barbecue (or griddle pan). Cut the ends of the courgettes and cut a long thin slice off two opposite sides and discard. Cut each courgette into 4 long strips. Mix the courgettes with the salt and place in a colander to drain with some plates on top. Let them drip over the sink or a bowl or an hour or so.

Shake off any excess salt from the slices, then rub each side with a little olive oil, a squeeze of lemon juice and season with freshly ground black pepper.

Cook the courgettes on the barbecue/griddle for about 5 minutes per side or until softened and well charred. Transfer to a serving dish and squeeze over a little more lemon juice.

Meanwhile, toast the pine nuts in a dry frying pan for a couple of minutes or until golden.

Scatter the pine nuts, parmesan, basil & mint over the courgettes. Trickle over the rest of the olive oil and serve warm.

(Original recipe from by Valentine Warner in BBC Olive Magazine, July 2009.)

Read Full Post »

Radish & broad bean salad

We’ve been revisiting the original ‘Cookbook’ from Ottolenghi and found this delicious spring salad. Works well as a side for a barbecue or on its own with some warm pitta breads. The leftovers didn’t suffer too much packed into lunchboxes the next day.

Radish & broad bean salad with green tahini sauce – serves 4

  • 500g broad beans, fresh or frozen
  • 350g small radishes
  • ½ red onion, very thinly sliced
  • 2 tbsp chopped coriander
  • 30g preserved lemon, finely chopped
  • 2 lemons, juiced
  • 2 tbsp chopped flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tsp ground cumin

For the Green Tahini Sauce:

  • 150ml tahini paste
  • 150ml water
  • 80ml lemon juice
  • 2 garlic cloves, crushed
  • ½ tsp salt
  • 30g flat-leaf parsley, finely chopped if making by hand

First make the tahini sauce by using a food processor or blender to whizz all the ingredients except the parsley together until smooth. Add more water if necessary until you have a honey-like consistency. Add the parsley and blitz for another few seconds, then adjust the seasoning to taste. (If you don’t have a processor you can whisk the ingredients together in a bowl and add the chopped parsley at the end.)

Chill the tahini sauce until needed. It will thicken the longer it is left in the fridge so add a bit more water if necessary before serving.

Simmer the broad beans in a pan of boiling water for 1-2 minutes. Drain in a colander and rinse under cold water. Remove the beans from their papery skins by squeezing them gently.

Cut the radishes into 6 wedges each and mix with the broad beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin. Season with salt and pepper.

Serve with warm pitta breads.

(Original recipe from Ottolenghi: the cookbook, by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2008.)

 

 

Read Full Post »

Radish & fennel salad

Let’s eat more radishes. They’re delicous and in season right now. Try this easy spring salad that tastes good with almost anything.

Lemony Radish & Fennel Salad – serves 4

  • 2 bunches leafy breakfast radishes
  • 1 unwaxed lemon
  • 2 shallots, finely sliced into rings
  • 2 fennel bulbs
  • 5 tbsp olive oil

Separate the leaves from the radishes, then wash & dry them.

Finely grate the zest of half the lemon, then juice all of it.

Put the lemon zest into a salad bowl and stir through the shallots. Leave to macerate.

Trim the fennel & slice it as finely as possible (a job for your mandolin if you have one). When you’re ready to serve, toss all the ingredients, including the radish leaves, with the lemon juice & olive oil. Season with salt and black pepper.

(Original recipe from BBC Good Food)

Read Full Post »

Older Posts »