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Posts Tagged ‘Time’

This is a fish dish but the star of the show is definitely the Jerusalem artichokes, which soak up all the bacon fat. A stunner of a winter fish dish by Gill Meller who is fast becoming one of our favourite recipe writers.

Wine Suggetion: You need a good white that suits both fish, the rich bacon and earthy Jerusalem artichokes. Soalheiro’s Alvarinho from northern Portugal is a firm favourite and is both minerally-fresh and also texturally full-bodied.

Roast bream with Jerusalem artichokes, onion, smoked bacon & thyme – serves 4

  • 500g Jerusalem artichokes, peeled and cut into large pieces
  • 2 red onions, cut into wedges
  • 250g smoked bacon lardons
  • a small bunch of thyme
  • 4 garlic cloves, bashed, no need to peel
  • 2 tbsp extra-virgin olive oil
  • 1 large bream (about 1kg) or another white fish, we used two small bream to serve 2

Preheat the oven to 180C/350F/gas mark 6.

Scatter the artichokes, onion, bacon, thyme and garlic over a large heavy roasting tray or dish. Drizzle over the olive oil and season well with salt and black pepper.

Cover loosely with some baking parchment, then roast for 35-45 minutes or until the artichokes are tender, give everything a toss occasionally.

Slash the fish 3-4 times on each side, then lay on top of the artichokes. Baste the fish with some bacon fat, then season the fish with salt and pepper. Turn over onto the other side and baste and season again.

Return to the oven and bake for 20 minutes, or until the fish is just cooked through. The flesh should come away easily from the bone.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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This recipe by Gill Meller has to be one of the nicest things you can do with a turnip. By turnip we mean the large, orange-fleshed variety that some call swedes. We’re so busy cooking new things that we rarely do things again, but we’ve made an exception for this dish already. It goes without saying that you should use top quality sausages!

Wine Suggestion: This dish needs the comforting, warm spices of a Southern Rhone red with a good dollop of Grenache, some Syrah and possibly other varieties thrown in. Given the festive season we opened a bottle of Les Palliéres Racines Gigondas. Made by the Brunier’s of Domaine Vieux Télégraphe this is velvety and deep; a real treat.

Turnip with fried sausages, green peppercorns & Parmesan – serves 2

  • 1 turnip (or swede), cut into 2cm cubes
  • top quality sausages
  • 50g butter
  • 100ml double cream
  • 50g Parmesan, grated
  • 2-3 tsp green peppercorns in brine

Bring a large pot of salty water to the boil. Add the turnip and cook until tender, about 20-30 minutes.

Meanwhile, heat a frying pan over a medium heat. Add a little bit of oil, then add the sausages and cook slowly until well browned on all sides and cooked through, about 20 minutes. Don’t be tempted to speed up this process.

When the turnip is tender, drain and leave in a colander to steam. Put the pot back over a low heat and add the butter and cream. When this is bubbling, return the turnip to the pan. Mash the turnip until smooth, then season generously with black pepper, salt and most of the Parmesan.

Spoon the turnip onto a platter, pile the sausages on top, scatter over the peppercorns and sprinkle over the remaining Parmesan.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Red Onion, Mushroom & Blue Cheese Pizza

We’ve been experimenting with our new Ooni Pro pizza oven. This is the very first pizza we made and it turned out pretty good. The recipe is by Gill Meller (of River Cottage fame) and we’ve since seen that he’s working with Ooni – a match made in heaven!

Wine Suggestion:  a joyful red, preferably Italian to match the mood. Tonight the Rocca delle Macie Chianti Classico, but we’ve equally enjoyed wines from Abruzzo, Piedmont and Sicily to name a few with pizzas like these. Just make sure it isn’t too heavy or alcoholic though – light to medium bodied.

Gill’s Favourite Pizza – makes 3 large pizzas

FOR THE TOMATO SAUCE:

  • 1 tbsp extra-virgin olive oil
  • 2 cloves of garlic, peeled and sliced
  • 1 x 400g tin chopped tomatoes (good ones!)
  • 1 tsp sugar
  • 1 bay leaf

FOR THE BASE:

  • 500g strong bread flour, plus extra for dusting
  • 10g salt
  • 2 tbsp extra-virgin olive oil, plus extra for greasing
  • 1 tsp instant dried yeast
  • 320ml lukewarm water

FOR THE TOPPING (PER PIZZA):

  • 3-4 tbsp tomato sauce
  • 1 ball of mozzarella, torn
  • 100g chestnut mushrooms, thinly sliced
  • ½ small red onion, thinly sliced
  • 75g blue cheese, crumbled
  • 2 or 3 thyme springs, leaves picked

To make the sauce, heat a medium pan over a moderate heat. Heat the olive oil in the pot, then add the garlic. Sizzle for about 30 seconds, then add the tomatoes,  half a tin of water and the bay leaf. Cook for 30-40 minutes, stirring now and then. Season with salt and pepper and set aside.

To make the base, put the flour, salt and olive oil in the bowl of a food processor fitted with a dough hook. Combine the yeast and water in a jug and whisk to dissolve. Pour this over the flour and allow the machine to run for 4-5 minutes or until the dough is soft and smooth. You can also knead by hand but it will take a lot more effort and about 10 to 12 minutes.

Lightly grease a bowl with olive oil and place the dough inside. Cover with a damp tea towel and allow to prove for 3-4 hours at room temperature or overnight in the fridge.

Preheat the oven to 240C/475F/gas mark 9½ (or if you have a pizza oven you can get it going).

Heat a baking sheet or pizza stone inside the oven.

Turn the dough out onto a lightly floured surface, knock it back, then left it rest for a few minutes. Dust the dough with more flour, then roll each ball out thinly. Remove the hot baking sheet or pizza stone from the oven and lay on the pizza dough. Top the pizza as quickly as you can. Gill suggests tomato sauce followed by mozzarella, mushrooms, onion, blue cheese and thyme. Trickle some olive oil over the top and season well. Bake for 10-12 minutes or until crispy and golden. Serve straight away and repeat with the remaining dough.

(Original recipe from Time: A Year & a Day in the Kitchen by Gill Meller, Quadrille, 2018.)

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Mushrooms baked on toast with herbs, butter & garlic

Roasting this entire dish in the oven is such a good idea. The mushroom juice soaks into the toast and it all comes together in a truly magical way. Yet more breakfast inspiration from Gill Meller.

Mushrooms baked on toast with garden herbs, butter & garlic – serves 5

  • 5 slices of good country-style bread or sourdough
  • 10 large open-cap mushrooms e.g. Portobello
  • 50g cold butter
  • 5 thyme sprigs
  • a small bunch of parsley, leaves finely chopped
  • ½ a small bunch of chives, finely chopped
  • 5 garlic cloves, skin on and bashed with the flat of a knife
  • 2 tbsp extra-virgin olive oil, plus extra to serve

Heat the oven to 190C/375F/Gas 6½.

Arrange the bread on a large baking tray. Put the mushrooms on top; no matter if they hang over the edges.

Slice the butter thinly and put pieces on each mushroom. Scatter over the herbs and garlic. Season generously with salt and pepper and drizzle with oil.

Bake the mushrooms for 15-20 minutes or until the mushrooms are completely soft and the toast is crunchy at the edges.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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