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Posts Tagged ‘Side’

Greek salad

Perfect with many Greek dishes, but none mores than barbecued lamb cutlets or kebabs/souvlaki. You could also serve it as as starter with some crusty bread. A very popular salad in our house when the days get warmer. In fact, we blogged it here a few years ago and it’s still a firm favourite.

Greek Salad – serves 4

  • 450g ripe tomatoes
  • ½ a cucumber
  • 1 red onion (we only use half an onion)
  • 200g Greek feta cheese
  • 4½ tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp ouzo/Pernod
  • 2 tbsp chopped dill
  • 20 small black olives
  • large pinch of dried oregano – Greek if you can find it

Cut the tomatoes into chunky pieces and cut the cucumber in half lengthways and then across into thick slices. Slice the red onion as thinly as possible (a mandolin is good for this if you have one). Crumble the feta into chunky pieces.

To make the dressing whisk the olive oil, ½ tsp salt, the red wine vinegar, ouzo/Pernod and some black pepper in a large salad bowl. Add the tomatoes, cucumber and onions and toss gently. Add the feta, dill and olives and mix briefly.

Drizzle with more olive oil, sprinkle with the dried oregano and some coarsely ground black pepper.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

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Cheesy leek baked potatoes

We’re regularly left with a rogue leek in the bottom of the fridge and it usually finds its way into a dish like this, particularly if there is some cream lurking as well. Quantities don’t matter too much here so use what you’ve got.

  • Baking potatoes
  • Butter
  • Leeks, sliced finely
  • Cream
  • Cheddar cheese, grated

Heat the oven to 220°C.

Rub the potatoes with olive oil and place on a tray in the oven to bake for 20 minutes. Turn the oven down to 200ºC and continue to cook for about another hour.

Meanwhile, melt the butter in a large frying pan and gently sauté the leeks until they are meltingly tender. Add the cream and bubble together until you have a thick sauce.

When the potatoes are soft, cut them in half and scoop out the centres, leaving a thin layer of potato on the skins. Mash the removed potato, mix with the creamy leeks and season with salt and lots of pepper. Pile this mixture back into the potato skins and sprinkle over the grated cheese. Return to the oven for a few minutes until the cheese has melted and started to brown.

Serve this on its own for a midweek supper or as a side dish with chargrilled chops or sausages.

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Roasted broccoli

Roasted broccoli is a bit different and retains a satisfying crunch. Careful not to over-roast the pine nuts!

Roasted broccoli – serves 4 as a side dish

  • 200g broccoli, cut into florets including the stalk
  • 50ml olive oil
  • 5 cloves of garlic, peeled and chopped
  • 25g pine nuts

Preheat the oven to 240C/Gas 9.

Put the broccoli in a bowl and toss with the garlic and olive oil, then season well with salt and black pepper.

Tip into a roasting tin and put into the oven. After 10 minutes sprinkle over the pine nuts and cook for another 5 minutes or until the broccoli is starting to soften and the pine nuts are golden.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)

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Crispy potato skins

These super tasty bacon & blue cheese stuffed potato skins work well as a starter or a side dish. Probably best not to count the calories!

Cheesy Baked Potato Skins – serves 4

  • 4 baking potatoes
  • olive oil
  • 8 rashers of thick-cut pancetta
  • 2 cos lettuces, leaves separated and roughly chopped
  • 4 celery sticks, thinly sliced
  • 2 tbsp chopped celery leaves
  • 2 tbsp chopped chives
  • smoked paprika for dusting (optional)

FOR THE CHEESY DRESSING:

  • 250g crème fraîche
  • 200g Roquefort cheese, crumbled
  • 100g mayonnaise
  • 1 tbsp Dijon mustard
  • few splashes of Tabasco sauce

Preheat the oven to 180ºC/Gas Mark 4.

Put the potatoes on a baking sheet and bake for around 1 hour 15 minutes or until soft in the middle and nice and crispy on the outside.

When the potatoes are cool enough to handle, cut them in half lengthways and scoop out the flesh but be careful not to break the skins. Keep the scooped out potato to make something else with.

Put the potato skins back onto the baking tray, drizzle with oil and put back in the oven for another 15-20 minutes or until really crisp and brown.

Meanwhile, gently fold the crème fraîche, Roquefort and mayonnaise together for the dressing. Stir in the mustard and Tabasco and season.

Cook the pancetta slices under a hot grill until crispy.

Mix the lettuce and celery together in a large bowl then add the cheesy dressing. Put the bacon rashers into the baked potato skins and spoon the cheesy stuffing over the top. Garnish each one with some of the chopped celery leaves and chives and dust with paprika.

(Original recipe from Tom Kerridge’s Best Ever Dishes, Absolute Press, 2014.)

 

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This guacamole takes minutes to make and is delish! Avocados are in season now too so you should have no bother picking up some nice ripe ones. Another side that we pulled from one of Jamie’s 30 minute meals. It’s so good we’ve made it twice in 48 hours!

  • 4 scallions
  • bunch of fresh coriander
  • 1 red chilli
  • 1 clove of garlic, peeled
  • 1 lime
  • 2-3 small ripe avocados
  • a handful of cherry tomatoes

Put the scallions into your food processor with the coriander, whole chilli (remove the stalk), garlic,  the juice from the lime and a good drizzle of extra virgin olive oil.

Whizz while you stone the avocados and quarter the tomatoes.

Stop whizzing and put the avocado flesh into the processor. Add the tomatoes and pulse until chunky (don’t start whizzing again or it will go smooth which you don’t want here).

Scrape it out into a bowl, season and add a bit more lime juice if you want.

Serve with tortilla chips, chilli or whatever you like.

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