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Posts Tagged ‘side dish’

Feta salad with spinach, crispbread, sumac & pinenuts

Another success from Sam & Sam Clark of Moro. Great textures and interesting flavours. Works as a starter or a side with grilled meat.

Feta salad with spinach, crispbread, sumac & pinenuts – serves 4

  • 500g young spinach, washed and dried (in a salad spinner ideally)
  • 200g good-quality feta cheese, crumbled
  • 1 dessertspoon fresh oregano or marjoram leaves
  • 75g pinenuts, very lightly toasted
  • 25g butter
  • 2 pitta breads
  • ½ garlic clove, crushed to a paste with salt
  • 1 tbsp good-quality red wine vinegar
  • 2 tsp sumac
  • 4 tbsp extra virgin olive oil
  • sea salt and black pepper

Preheat the oven to 180C/350F/Gas 4.

Melt the butter. Split the pitta in half lengthways and brush the melted butter on both sides. Put the pittas on a rack in the middle of the oven and bake for 10-15 minutes or until golden brown. Remove and cool.

Whisk the garlic, red wine vinegar, sumac, olive oil together to make a dressing. Season to taste with the salt and pepper.

Put the spinach, roughly broken crispbread, half the feta cheese, the oregano/marjoram and pinenuts into a large bowl. Pour over most of the dressing and toss together. Serve with the rest of the feta and dressing on top.

(Original recipe from Moro: the cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Champ

This is how Julie’s Granny served champ, with a great big lump of Irish butter in the middle!

Irish Champ – serves 4 as a side or 2 on it’s own

  • 700g potatoes – it helps if they are roughly the same size
  • salt and white pepper (no black pepper please)
  • 6 tbsp milk
  • 4 scallions, finely chopped
  • 50g butter (plus extra to serve)

Put the potatoes (unpeeled) in a pot and cover with cold water and a good pinch of salt. Bring to the boil, then simmer until completely tender (usually about 20 minutes but keep checking and don’t let them go to mush).

Heat the milk with the scallions for about 5 minutes.

Drain the potatoes and peel while still hot. If you have a potato ricer you could use that but we tend to use a standard masher.

Beat the butter into the mashed potato with a wooden spoon, then stir in the warm milk and scallions. Season well with salt and white pepper.

Serve the potatoes in a warm bowl. Make a dip in the middle with the back of a spoon and add a lump of good quality (preferably Irish) salted butter.

 

 

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Chive Mash

Everyone loves mash in our house especially with lots of cream and butter added. Chives from the garden are also a popular addition.

Chive Mash – serves 6 generously

  • 1kg potatoes, peeled and cut into chunks
  • 8 tbsp double cream
  • 50g butter
  • 6 tbsp snipped chives

Cover the potatoes with cold water and a good pinch of salt and bring to the boil. Cook for 15-20 minutes or until tender, then drain in a colander and return to the warm pan to dry.

Gently heat the cream in a small saucepan, then add the butter and pour over the potatoes. Season with salt and freshly ground white pepper. Add the chives and beat with a wooden spoon until fluffy.

 

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Potato salad

Nothing beats minty new potatoes. We like to make this in May when the Jersey Royals arrive and the promise of summer is just around the corner but of course it’s good all summer long.

Potato & mint salad – serves 4

  • 900g small new potatoes
  • 2 tbsp French dressing (see recipe below)
  • 6 tablespoons mayonnaise
  • 2 tbsp plain yoghurt
  • a large bunch of mint, chopped

Put the potatoes in a pan of salted water and bring to the boil. Simmer for about 15 minutes or until tender, then drain and put into a bowl with the French dressing and leave to cool.

Mix the mayonnaise, yoghurt and mint together and toss with the potatoes. Season really well with salt and pepper.

French Dressing: Blend 200ml red/white wine vinegar, 200ml extra virgin olive oil, 400ml sunflower oil, 1 garlic clove, peeled and finely chopped, 3 tbsp wholegrain mustard, and 1-2 tbsp honey and season with salt and pepper. This makes 800ml of dressing and will keep in the fridge for a few weeks.

(Original recipe from Avoca Salads by Hugo Arnold, Avoca Ltd., 2007.)

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Feta, fresh & semi-dried tomato couscous

We cooked this dish while camping in France and it was a great side dish for all sorts of barbecued meat. It’s also a great idea for using up leftover sun-dried tomatoes which can easily get forgotten in the back of our fridge.

Tomato & Feta Couscous Salad – serves 4

  • 200g couscous
  • 250g piece of feta cheese
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 300g cherry tomatoes
  • 50g sun-dried tomatoes
  • 3 heaped tbsp chopped basil leaves

Put the couscous into a large bowl, pour over boiling water to cover, then leave to soak for 20 minutes or until the water has been absorbed.

Marinate the feta in the balsamic vinegar and olive oil for about 20 minutes.

Chop the cherry tomatoes and sun-dried tomatoes and mix together.

Crumble the marinated feta into large pieces, then fork through the couscous with the tomatoes and basil and season to taste.

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

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Moro’s Chickpea salad

If you are travelling to Spain on your summer holidays don’t leave without picking up some dried chickpeas. It takes no effort to soak them overnight and they are far superior to the tinned variety (though of course you can use these instead if that’s what you have). Serve this delicious salad all summer with grilled meat or fish.

Chickpea Salad – serves 4

  • 150g chickpeas, soaked overnight with a pinch of bicarbonate of soda, or 2 x 400g tins cooked chickpeas, rinsed
  • 1 garlic clove, crushed to a paste with salt
  • 1 large green chilli, seeded and finely sliced
  • ½ red onion, finely diced
  • a squeeze of lemon
  • 1 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 medium cucumber, peeled and finely diced
  • 10 cherry tomatoes, halved, seeded and finely diced
  • small bunch each of mint and coriander, roughly chopped

Drain the dried, soaked chickpeas and rinse under cold water, then put into a large saucepan. Fill with 2 litres cold water and bring to the boil. Reduce the heat to a gentle simmer, skimming off any scum that builds up, and cook for 1-2 hours or until soft and tender. Take off the heat, pour off excess liquid until level with the chickpeas, and season well. Set aside.

Put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and pepper into a small mixing bowl. Stir well and add the rest of the ingredients – the drained chickpeas, cucumber, tomatoes, mint and coriander. Taste for seasoning and chill before serving.

(Original recipe from Moro: The Cookbook by Sam & Sam Clark, Ebury Press, 2001.)

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Turkish carrots with lentils & herbs

We seem to permanently have a half-empty bag of carrots in the bottom of the fridge. This side dish puts them to excellent use and any leftovers are perfect for lunchboxes.

Turkish Carrots & Lentils with Herbs – serves 4-6 as a side dish

  • 4 tbsp olive oil
  • 1 onion, halved and thinly sliced
  • 4 garlic cloves, finely chopped
  • 1½ tsp coriander seeds, crushed
  • ¼-½ tsp dried chilli flakes
  • 100g green or Puy lentils
  • 6 large carrots, sliced
  • 2 tbsp tomato purée
  • 2 tsp caster sugar
  • 275ml vegetable stock/water
  • 2 tbsp chopped mint, parsley or dill
  • good squeeze of lemon juice
  • extra virgin olive oil, to serve

Heat the oil in a saucepan and sauté the onion until soft and pale gold. Add the garlic and spices and cook for 2 minutes. Then add everything else except the herbs, lemon juice and extra-virgin olive oil.

Bring to the boil and cook until the carrots are tender and the liquid has been absorbed – about 30 minutes.

Taste, add the herbs and lemon juice and season with salt and pepper. Add a generous slug of extra-virgin olive oil and serve warm, hot or at room temperature.

(Original recipe from Food From Plenty by Diana Henry, Mitchell Beazley, 2010.)

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