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Posts Tagged ‘Simple Suppers’

Garlic & Chilli Prawns on Puréed Butter Beans

Posted in Food, Gluten-free, Prawns, Shellfish, tagged , , , , , , , , , , , on 29 September 2024| Leave a Comment »

This recipe comes from Rick Stein’s Simple Suppers and it is indeed a simple and easy recipe. Ready in minutes and deeply satisfying!

Wine Suggestion: the creamy beans need a buttery Chardonnay, and likewise this works with the prawns too. Pick you own style, or whatever is at hand. For us we were lucky to have Au Bon Climat’s Santa Barbara County Chardonnay which is Californian sunshine in a glass tempered by the cooling breezes and fogs of this part of the world. Full and deep, but fleet of foot and minerally fresh.

Garlic & chilli prawns on puréed butter beans – serves 2

FOR THE BUTTER BEAN PURÉE:

  • 1 tbsp olive oil
  • 1 clove of garlic, chopped
  • 400g tin of butter beans, drained
  • juice of ½ lemon

FOR THE PRAWNS:

  • 2 cloves of garlic, peeled
  • a handful of flatleaf parsley
  • 50ml olive oil
  • ¼ tsp chilli flakes
  • 225g peeled raw prawns

Heat the oil for the butterbeans in a pan and add the garlic. Cook for a minute, then add the butter beans and cook for 3-4 minutes or until warmed through. Add the lemon juice and a couple of tablespoons of water, then whizz in a blender or food processor. Return to the pan and keep warm, you might need to add a little more water if it’s too thick.

Chop the garlic and parsley for the prawns together to get a coarse paste. Pour the oil into a frying pan and when hot, add the chilli flakes and garlic mixture. Cook over a gently heat for a minute until sizzling, then increase the heat a little, add the prawns and stir-fry for a few minutes or until pink and cooked through.

Divide the purée between two warm bowls and spoon the prawns and garlicky oil over the top.

(Original recipe from Rick Stein’s Simple Suppers, BBC Books, 2023.)

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Tomato, Olive, Mozzarella & Artichoke Tart

Posted in Food, Vegetarian, tagged , , , , , , , , , , , , on 19 August 2024| 2 Comments »

We love a good pizza … but there are times we just can’t be bothered lighting our little pizza oven and getting it up and running … or the weather defeats us! This is essentially pizza toppings on pastry and makes a great substitute. Plus we got to use the jar of artichokes we’d lugged from Spain last holiday.

Wine suggestion: a wine we’d also brought home from our holiday, Luis Moya Tortosa’s Kimera, an old-vine Grenache from Navarra. Minerally, vibrant and expressive.

Tomato, mozzarella, black olive & artichoke tart – serves 4

  • 2 x 320g ready-rolled puff pastry sheets
  • 300g tomato sauce (you can make your own or use a good brand)
  • 2 x 125-150g mozzarella balls, sliced
  • a handful of pitted black olives, halved
  • 8 to 10 artichoke hearts from a jar, halved
  • 60g Parmesan, finely grated
  • a handful of basil leaves

Heat the oven to 230C/Fan 210C.

Unroll the puff pastry sheeets onto a couple of baking trays and prick them all over with a fork.

Spread the tomato sauce over the pastry, then top with the mozzarella, olives and artichokes. Add half the grated Parmesan and season with salt and pepper.

Bake for 15-18 minutes, then sprinkle with the basil leaves and the rest of the Parmesan and serve immediately. It’s as easy as that!

(Original recipe from Rick Stein’s Simple Suppers, Ebury Publishing, 2023.)

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Cullen Skink

Posted in Fish, Food, Gluten-free, Soup, tagged , , , , , , , , , , , on 2 May 2024| Leave a Comment »

This must be the easiest and cheapest of fish soups but that does not make it any less delicious! Particularly good after a walk out in the cold. And no it’s not made from “skinks” for all the Aussies out there who may be confused … it’s a classic Scottish soup made from smoked fish!

Wine Suggestion: We would highly recommend pairing this with a peaty whisky like Lagavulin. If this doesn’t rock your boat, or you don’t have a bottle to hand then a dry, aromatic and elegant white, like the Sybille Kuntz Riesling Kabinett makes the whole meal feel refined and very sophisticated too.

Cullen skink – serves 4

  • 50g buttter
  • 1 onion, finely chopped
  • 1.2 litres full fat milk
  • 750g floury potatoes
  • 450g smoked haddock fillet
  • 2 tbsp chopped parsley, plus extra to garnish

Melt the butter in a large saucepan, then add the onion and cook gently for 7-8 minutes.

Add the milk and bring to the boil, then add the potatoes and simmer for 20 minutes until very soft.

Add the smoked haddock and simmer for 3-4 minutes or until cooked and easy to flake. Gently remove the haddock with a slotted spoon onto a plate. Leave until cook enough to handle.

Meanwhile, use your wooden spoon to squash some of the potatoes against the side of the pan to thicken the soup slightly.

When the fish is cool enough to handle, break it into chunky flakes, discarding any skin and bones. Tip the fish into the soup, then add the parsley. Serve in warm soup bowls with a little more parsley.

(Original recipe from Rick Stein’s Simple Supper, BBC Books, 2023.)

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