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Posts Tagged ‘Tom Kerridge’

BBQ Spiced Leg of Lamb & Harissa Butter

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , on 10 October 2024| Leave a Comment »

Just look at that stack of barbecued lamb … and it tasted fantastic! We can’t recommend this recipe highly enough. Served successfully with this chopped salad.

Wine Suggestion: We’re enjoying the wines from Portugal at the moment and for this chose the Quinta de la Rosa Tinto. From quite a special part of the Douro this wine has evolved over the past 30 years, ever since the winery pioneered dry Douro wines, into an elegant and sophisticated red with spices, dark fruits and a lovely minerality and freshness.

Barbecued spiced leg of lamb & harissa butter – serves 4 (or more if you get a leg of lamb the size of our one)

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp hot smoked paprika
  • 1 tsp sumac
  • ½ tsp ground cinnamon
  • 2 tsp ras el hanout
  • 8 tbsp Greek yoghurt
  • 1kg boneless leg of lamb, butterflied

FOR THE SPICED BUTTER:

  • 100g butter, softened
  • 1 tbsp rose harissa
  • ½ lemon, juiced
  • 1 tsp ground cumin

Make the spiced butter by mixing the butter with the harissa, lemon juice, cumin and a pinch of salt. Set aside.

Mix the spices and yoghurt with a pinch of salt and some pepper. Lay the lamb on a tray and spread the yoghurt mixture over both sides. Leave to marinate for at least 20 minutes at room temperature or chill to marinate for longer.

Get your barbecue going and wait until the coals turn ashen, then lay the lamb on the grill and cook for 15 minutes on each side for pink or longer for well done – we recommend a meat thermometer to get your barbecued meat cooked how you like it.

Lift the lamb onto a platter and spoon over the harissa butter, then leave to rest for 10-15 minutes.

Carve the lamb on a board, then serve with the butter juices spoon over.

(Original recipe by Tom Kerridge in BBC Good Food Magazine, August, 2024.)

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Charred Peaches with Parma Ham & Bocconcini

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , , , on 20 September 2024| Leave a Comment »

It has not felt very summery in Ireland this year but we haven’t let that put us off cooking for the season. There are still some nice peaches around and this makes a lovely lunch!

Wine Suggestion: We think Viognier is an awkward grape, despite its star status for some. However in the right hands and with the right dish it really comes together. Without breaking the bank and opening one of our Perret Condrieu in the cellar which have amazing balance, expression and character we kept northern Rhone with a simpler, though still delicious, Domaine Gerin “la Champine” Viognier. There’s a peachiness from this wine and hints of an oily texture that just works with this salad.

Charred peach, parma ham and bocconcini – serves 4

  • 4 peaches, halved and stones removed
  • 2 tbsp rapeseed oil
  • 2 large handfuls of rocket (or a mixture of rocket and watercress)
  • 8 slices of Parma ham, cut in half
  • 350g bocconcini

FOR THE DRESSING:

  • ½ red chilli, finely diced
  • 1 red onion, finely diced
  • 100ml extra virgin olive oil
  • 40ml sherry vinegar

TO FINISH:

  • 4 tbsp flaked almonds
  • 4 basil leaves, roughly chopped

Drizzle the cut sides of the peaches with the rapeseed oil, then place cut side down on a hot barbecue and cook for 3 minutes or until you get nice charred marks. Remove them from the barbecue and set aside.

Make the dressing by mixing the chilli, red onion, extra virgin olive oil and sherry vinegar together in a small bowl. Season with salt and pepper.

Put two peach halves on each plate and sprinkle around the rocket. Add the Parma ham and bocconcini, then spoon over the dressing and sprinkle over the toasted almonds and basil to serve.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Crispy Chicken Thighs with Peas and Herbs

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 27 August 2024| Leave a Comment »

With the erratic weather we’re not doing nearly as much outdoor cooking as we’d usually at this time of year. To keep up our spirits this indoor dish was light and summery. Serve with some new potatoes.

Wine Suggestion: A fun and inexpensive Verdicchio from Umani Ronchi, their Villa Bianchi, which despite it being light and easy going shows the class that the whole range they make has. Summery fun in a glass.

Crispy chicken thighs with peas and herbs – serves 4

  • 8 chicken thighs
  • 2 tbsp olive oil
  • 2 shallots, halved and sliced
  • 3 garlic cloves, thinly sliced
  • 400ml chicken stock
  • 300g frozen peas (or freshly podded if possible)
  • 3 sprigs of tarragon, leaves picked and roughly chopped
  • 2 springs of mint, leaves picked and roughly chopped
  • 30g cold butter, cut into cubes

Heat the oven to 200C/180C fan/Gas 6.

Trickle the olive oil over the chicken thighs and season both side with salt and pepper. Heat a large non-stick sauté pan over a medium heat, then place the thighs skin-side down in the pan and leave to cook for 15- 20 minutes or until the skin is crispy and golden brown.

Transfer the thighs, skin-side up, to an oven tray and bake in the oven for a further 15-20 minutes.

Meanwhile, put the sauté pan back over a medium heat. When it’s hot add the shallots and cook for 3-4 minutes to soften. Add the garlic and cook for another couple of minutes.

Pour the stock into the pan and scrape all the sticky bits from the bottom of the pan with a wooden spoon. Bring the stock to a simmer and cook reduce by half. Add the peas and herbs and cook for a few minutes until the peas are tender. Add the cold butter and stir until amalgamated into the sauce.

Remove the chicken from the oven and add the thighs to the pan with the peas, pouring over any juices on the tray. Stir and season with salt and pepper, then serve.

(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury, 2024.)

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Barbecue Lamb Koftas

Posted in Barbecue, Food, Lamb, tagged , , , , , , , , , , , , , , on 24 August 2024| Leave a Comment »

It’s been a funny year for the barbecue, lots of bad weather and then when it turns nice it’s often not in the forecast. Surely, we are due some nice back to school weather and you’ll have the opportunity to cook these tasty koftas.

Wine Suggestion: From an incredibly awarded, but always under the radar Clare Valley winery is Kilikanoon’s Killermans Run GSM. We’re always amazed at the amount of depth and finesse this wine has. With a full-body, but complete balance, this finishes superbly long and weightless. Bravo!

Lamb koftas – serves 4

  • a little vegetable oil
  • 1 onion, chopped
  • 1 tsp cumin seeds, toasted
  • 1 tsp coriander seeds
  • 2 tsp cracked black pepper
  • 2 tsp salt
  • 800g lamb belly, minced
  • 4 cloves of garlic, finely grated
  • 1 tsp ras el hanout
  • 1 tsp ready-made mint sauce
  • finely grated zest of 1 lemon
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • lemon wedges and coriander leaves, to serve

Heat the oil in a frying pan on the hob and fry the onion over a medium heat for 8-10 minutes or until soft. Remove the onion from the heat and leave to cool.

Meanwhile, grind the spices and salt together using a pestle and mortar until you have a fine powder.

Put the lamb into a big bowl with the cool onion, garlic, ground spice mix, ras el hanout, mint sauce, lemon zest and herbs. Mix well with your hands.

Divide the mixture into 8 and roll each piece into a sausage-shaped kofta. Lay the koftas on a lined tray and chill in the fridge for an hour to firm them up.

Meanwhile, get your barbecue fired up and ready to cook on.

Place the koftas on the edges of the barbecue so they are over a medium heat – if you put them over the direct flame you might create a blaze when the fat drips off. Cook for about 8 minutes, turning regularly.

When the koftas are cooked, serve them on a platter with some lemon wedges and coriander leaves.

(Original recipe from Tom Kerridge: Outdoor Cooking, Bloomsbury Absolute, 2021.)

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BBQ Mushroom & Halloumi Burgers

Posted in Barbecue, Food, Vegetarian, tagged , , , , , , , , , , , on 16 June 2024| Leave a Comment »

Oh so very good and with superb flavours! A proper hefty burger with a fabulous butter for basting – none of that mushy stuff that veggie burgers are often made of.

Wine Suggestion: cold beers, or juicy, cheap reds … barbecue fare.

BBQ mushroom & halloumi burgers – serves 4

  • 2 x 225g packs halloumi
  • 8 portobello mushrooms

FOR THE BUTTER:

  • 160g butter, softened
  • 2 tbsp white miso
  • 1 tbsp light soy sauce
  • 5g mushroom powder or dried porcini mushrooms, ground to a powder
  • ½ tsp dried chilli flakes
  • 2 large garlic cloves, finely grated
  • finely grated zest of ½ lemon

TO SERVE:

  • 4 brioche burger buns, split
  • 4 tbsp sweet chilli sauce or hot chilli sauce
  • 4 tbsp mayonnaise
  • 4 handfuls of rocket

Get your barbecue on and ready for cooking.

Cut the halloumi blocks in half horizontally to creat 4 flat pieces of halloumi.

To make the butter, put all the ingredients into a bowl and mix to combine, seasoning with salt (not too much) and pepper.

Brush the mushrooms on one side with the butter and put them onto a medium-hot barbecue, buttered side down. Brush plenty of butter on the other side. After a few minutes turn the mushrooms over and add the halloumi to the barbecue. Brush the halloumi with the butter too. Keep brushing the mushrooms and halloumi with the butter as they cook.

When the mushrooms and halloumi are almost done, toast the burger buns on the barbecue. Brush any remaining butter onto the toasted buns.

To assemble, put a mushroom on each burger bun base. Top with a piece of halloumi and add a spoon of sweet or hot chilli sauce. Pile a handful of rocket on top, then spread some mayonnaise on the bun lids and sandwich together.

(Original recipe from Tom Kerridge’s Outdoor Cooking, Bloomsbury Absolute, 2021.)

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BBQ Keema Venison

Posted in Barbecue, Food, Gluten-free, tagged , , , , , , , , , , , , , on 24 October 2022| Leave a Comment »

This is fun to cook outside over fire but you can of course cook it on the hob too if you’re feeling less adventurous. Weather dependent though … we had a gap in the rain in Ireland and seized the day.

Wine Suggestion: Inspired by Jono’s trip to visit producers in California we opened a Cline Vineyards Pinot Noir from the Petaluma gap in Sonoma. Inexpensive for a Pinot, and yet so well balanced from the cooling fogs pouring in from the pacific, this is food friendly, open and joyful. At no point does this feel too heavy for the food and has the right amount of juicy fruit to complement the barbecue-smokey flavours.

FOR THE SPICE MIX:

  • 1 tsp coriander seeds
  • ½ tsp black peppercorns
  • 1 tbsp cumin seeds
  • ½ tsp ground turmeric
  • ½ cinnamon stick, broken up
  • 2 cloves
  • 3 black cardamom pods, crushed
  • 2 bay leaves

FOR THE KEEMA:

  • 3 tbsp veg oil or ghee
  • 500g venison mince
  • 1 onion, diced
  • 4 cloves of garlic, finely chopped
  • 2 cm piece of ginger, finely chopped
  • 200ml water
  • 2 tomatoes, roughly chopped
  • 3 long green chillies, finely sliced
  • 100g peas
  • 2 tbsp roughly chopped mint
  • 2 tbsp roughly chopped coriander

FOR THE CORIANDER AND GARLIC YOGHURT

  • 150m natural yoghurt
  • 2 small cloves of garlic, finely grated
  • 1 tsp finely chopped coriander stalks

TO SERVE:

  • nann breads
  • mango chutney or lime pickle (optional)

Put all of the spice mix ingredients into a dry frying pan with the bay leaves and toast over a medium heat for a few minutes until fragrant. Remove from the heat and leave to cool, then crush to a fine powder.

Put a large fire-proof pan over the hot embers of your fire and add the oil or ghee. If you’re cooking inside use a large deep frying pan or shallow casserole. When hot, add the venison mince and cook for 10-15 minutes, stirring, until well browned and almost crispy.

Add the onion and cook for another few minutes until softened, then stir in the garlic and ginger and cook until fragrant. Stir in 3 tbsp of the spice mix and continue cooking for another minute.

Pour in the water and bring to a simmer. Simmer until the liquid is reduced by half.

Meanwhile, mix the ingredients for the yoghurt together in a small bowl and season with salt and pepper.

Add the chopped tomatoes chillies and peas and warm through. Season with salt and pepper and stir through the herbs.

Serve with warm naan breads and Indian chutneys or pickles.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Smoked Haddock, Cheese & Leek Pie

Posted in Fish, Food, tagged , , , , , , , , , on 16 April 2022| Leave a Comment »

We recently discovered the ‘Theo’s’ brand of filo pastry in one of our local shops; definitely better than most others we’ve used. It’s usefully a touch larger per sheet, and very easy to work with. Combined with a light, crispy finish we’ll definitely be putting some in our freezer for whenever the mood strikes.

This is a rich and substantial dish, but you can divide it all between two pie dishes and freeze one for later if you like. Serve with a green salad with bacon bits and lemony dressing.

Wine Suggestion: This is worth splashing out on a good Chardonnay that has both body and a nutty, mineral freshness. An old favourite of ours would be something from the Jura, but given their scarcity opened an Olivier Leflaive Bourgogne Blanc “les Sétilles”, a cuvée from Puligny and Meursault vineyards that while inexpensive has some serious chops behind it. All citrussy, deep and bubbling with energy.

Smoked haddock, cheese & leek pie – serves 6 to 8

  • 600ml full fat milk
  • 3 bay leaves
  • 1 tbsp white peppercorns
  • 650g smoked haddock fillets
  • 1 tbsp olive oil
  • 75g butter, plus extra for frying
  • 1 onion, finely chopped
  • 2 cloves of garlic, grated
  • 2 large leeks, halved and finely sliced
  • 75g plain flour
  • 1 tbsp English mustard powder
  • juice of 1 lemon
  • 175g strong cheddar, diced

FOR THE FILO CRUST:

  • 140g butter
  • 6 cloves of garlic, grated
  • 400g filo pastry, preferably Theo’s brand
  • large bunch of chives, finely snipped

Bring the milk, bay and peppercorns to a simmer in a large shallow pan. Add the smoked haddock fillets, then remove from the heat and cover with a lid. Leave for 30 minutes. Remove the haddock from the liquid onto a plate, then strain the milk into a jug.

Remove any skin and bones from the haddock and break into bite-sized pieces. Set aside.

Heat the oil and a small knob of butter in a pan. Add the onion and garlic and cook for about 15 minutes, or until softened. Add the leeks and cook for 2 minutes, then set aside to cool (drain in a colander if there is liquid).

In the same pan, melt the 75g butter, then stir in the flour to make a paste. Cook for a few minutes, then slowly add the warm milk, stirring constantly, until you have a smooth sauce. Stir in the mustard powder, lemon juice and some seasoning, then pass through a fine sieve.

Heat the oven to 180C/160C fan/gas 4.

Put the leeks into the base of a 1.6 litre pie dish and top with a third of the sauce. Next add the smoked haddock and another third of the sauce. Finally, scatter over the cheese and top with the remaining sauce, making sure the filling is completely covered.

For the filo pastry, melt the butter in a small pan, then add the galric and heat gently for about 5 minutes. Lay a sheet of filo pastry on a wooden board and brush all over with the garlic butter, then sprinkle with chives and some black pepper. Put another sheet of pastry on top, at a slight angle and repeat. Continue until all of the pastry is used, you will end up with a sort of pastry circle. Lay this over the pie dish, trim the edges with scissors or a sharp knife, but still leave an overhang. Brush with a final layer of butter, sprinkle with flaky sea salt and bake for 40 minutes or until crisp.

(Original recipe by Tom Kerridge in BBC Good Food Magazine, March 2015.)

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Cream of Celeriac Soup with Truffle Oil

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , , on 20 March 2022| 1 Comment »

If you have some truffle oil in the cupboard by all means use it to garnish this soup, but it is not essential. The soup tastes strongly of celeriac in a most pleasing way.

Cream of celeriac soup with truffle oil – serves 4

  • 1 tbsp olive oil
  • 2 medium onions, chopped
  • 1.2kg celeriac, peeled and diced
  • 1.2 litres water
  • 2 tbsp vegetable bouillon powder
  • 4 tbsp lemon thyme leaves, chopped
  • 100ml cream

TO GARNISH:

  • 2 tsp truffle oil or good extra virgin olive oil
  • finely chopped chives

Heat the oil in a large saucepan over a medium heat. Add the onions and cook gently for 10 minutes or until softened but not coloured.

Add the celeriac, water, bouillon powder and lemon thyme. Bring to a simmer, then cover and cook for 20 minutes or until very soft.

Whizz the soup until smooth, then return to a gentle heat. Season to taste with salt and pepper and stir in the cream. Garnish with oil and chives to serve.

(Original recipe from Lose Weight For Good by Tom Kerridge, ABSOLUTE PRESS, 2017.)

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Chicken Tikka Masala with Saffron Rice and Cucumber & Tomato Salad

Posted in Asian, Chicken, Food, Gluten-free, Healthy, Indian, tagged , , , , , , , , , , , , , , on 18 March 2022| Leave a Comment »

A healthy version of chicken tikka masala with salad and saffron rice. You will be eating the rainbow for dinner with this one.

Wine Suggestion: A new find matched this well: Umani Ronchi’s Centovie, a rosé made from Montepulciano in Abruzzo. The cherry fruit flavours and savoury, dry finish were a good compliment to the food. If you can’t find a rosé made from this grape find a nice red and chill it a little instead.

Chicken tikka masala – serves 4

  • 1 large skinless chicken crown (about 1kg), get your butcher to do this for you

FOR THE MARINADE:

  • juice of half a lemon
  • 5cm piece of ginger, finely grated
  • 4 large cloves of garlic, grated
  • 2 tbsp medium Madras curry powder
  • 2 heaped tsp smoked paprika
  • a large pinch of salt
  • 100g Greek yoghurt (you can use 0% if you wish)

FOR THE CURRY SAUCE:

  • 1 tbsp sunflower oil
  • 2 large onions, finely chopped
  • 2 large garlic cloves, grated
  • 2.5cm piece of ginger, finely grated
  • 1 tsp ground turmeric
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 300ml water
  • 1 large red pepper, chopped
  • 1 large green pepper, chopped
  • 150g natural yoghurt
  • 2 tbsp finely chopped coriander

FOR THE SALAD:

  • 1 small red onion, finely diced
  • 2 large tomatoes, diced
  • half a cucumber, diced
  • juice of half a lime
  • 1 tsp chaat masala

TO SERVE:

  • coriander leaves, roughly torn
  • basmati rice, cooked with salt and a pinch of saffron strands (only if you have them)

Put the chicken into a large dish and slash the breasts with a sharp knife. Mix all of the ingredients together for the marinade, then spread over the chicken. Cover with cling film and refrigerate overnight, or for at least 4 hours.

Preheat the oven to 120C fan.

Put the chicken into a roasting dish and spoon over any remaining marinade. Cook for 2 hours (this won’t cook it through).

Meanwhile, make the curry sauce. Heat the oil in a deep frying or sauté pan. Add the onions and cook for 10 minutes or until golden brown, add a splash of water if they stick. Add the garlic and ginger with a splash of water, stir well and cook for 1 minute. Add the spices with some salt and pepper and cook for another minute.

Stir in the tomato purée and cook for a minute, then add the tinned tomatoes and the 300ml of water. Bring to the boil, then reduced the heat to a gentle simmer and cook for 5-10 minutes. Add the chopped peppers and cook for 5 minutes, then remove from the heat.

Remove the chicken from the oven and use a blowtorch over the surface to slightly blacken the marinade in places. If you don’t have a blowtorch just pop it under a hot grill. Set aside to rest for 10 minutes.

Mix the salad ingredients together in a bowl and set aside.

Remove the chicken breasts from the bone and cut into bite-size chunks. Reheat the curry sauce, then add the chicken and simmer for 5 minutes or until the chicken is cooked through. Stir in the yoghurt and chopped coriander, then season to taste.

Serve with some coriander leaves, saffron rice and the salad on the side.

(Original recipe from Lose Weight for Good by Tom Kerridge, ABSOLUTE PRESS, 2017.)

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Fennel and ‘Nduja Spiced Porchetta

Posted in Barbecue, Food, Pork, tagged , , , , , , , , , , , on 19 September 2021| Leave a Comment »

You need to start this the day before but it’s surprisingly easy and the results are amazing. A great barbecue dish to serve a crowd and most of the work is done beforehand. Ours was too big to fit in the oven so we sliced it into two which made it much more manageable.

Wine Suggestion: Quite often we’d suggest a wine with good acidity to cut through the richness of this dish, and we wouldn’t be wrong, with a number od Chardonnays coming to mind. However, instead of cutting through the richness we tried accentuating it and playing with the phenolics (white wine tannins) and drank Jean-Michel Gerin’s La Champine Viognier from the Northern Rhône valley. Grown on vineyards above Condrieu this is accessible and yet still heady, slightly oily and rich with stone fruit flavours and character. It always pays to think outside the box every now and again.

Fennel and ‘Nduja Spiced Porchetta – serves 6 to 8

  • 3kg belly of pork, boned and skin scored and butterflied, your butcher will do this for you

FOR THE SEASONING:

  • 3 tsp salt
  • 50g fennel seeds
  • 25g cracked black pepper
  • 10 sage leaves

FOR THE STUFFING:

  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • ½ fennel bulb, finely chopped
  • 3 garlic cloves, coarsely chopped
  • 100g pine nuts, toasted
  • 100g pitted green olives, sliced
  • 175g ‘nduja

Make the sfuffing first as you need to leave it to cool. Heat the oil in a large frying pan and fry the onions and fennel for about 10 minutes or until softened and golden brown, add the garlic after about 5 minutes. Stir in the pine nuts, olives and ‘nduja and warm through briefly. Spoon onto a tray and leave to cool.

Lay the pork skin side down on a board and open up flat.

To make the seasoning, mix the the salt, fennel seeds and cracked pepper together in a bowl. Sprinkle the rub evenly over the pork and scatter the sage leaves on top. Fold the belly over to enclose the seasoning, then cover and chill for an hour in the fridge.

Lay the pork belly back onto the board and open up to expose the seasoning. Spread the stuffing evenly over the surface, leaving a border at the edges.

Roll the meat up tightly and tie with kitchen string at 4cm intervals, starting in the middle. You need to tie it firmly but careful not to squeeze out the stuffing. Put onto a tray and leave overnight in the fridge. If your pork is too big you can carefully slice through the middle to give two pieces.

The next day, take the pork out the fridge at least 1 hour before you want to start cooking.

Preheat the oven to 160C/Fan 140C/Gas 3.

Put the pork onto a baking tray and cook in the oven for 3½ hours.

Near the end of the cooking time, get your barbecue on and get it ready to cook on. Transfer the pork to the barbecue and cook for another hour. Roll it over onto the fat side at the end to crisp up the crackling. Transfer to a platter and leave to rest for 15-20 minutes, then carve into thick slices.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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BBQ Bream with a Smoked Potato Salad

Posted in Barbecue, Fish, Food, Potato, tagged , , , , , , , , , , , , , , , , on 3 September 2021| Leave a Comment »

Don’t pack the barbecue away yet, you really should make this first. The smoky potato salad is good even if the fish is not your thing.

Wine Suggestion: a new find from Portugal: the Companhia de Vinhos Invencival “Natural Mystic”. An Alvarinho, Arinto, Loureiro blend from the far north, this is light and fresh and yet rounded and full flavoured standing up to the barbecued fish flavours and adding it’s own extra bit of pizzazz for a great combo.

BBQ Bream with Smoked Potato Salad – serves 2 (with salad leftover)

  • 2 whole bream, gutted and fins and other sharp bits removed
  • 1 lemon, halved

SPICE RUB FOR THE FISH:

  • 3 sprigs of rosemary, leaves chopped
  • 4 tbsp olive oil
  • 1 tbsp flaky sea salt
  • 1 tsp smoked paprika
  • 2 tsp fennel seeds, lightly ground
  • 1 ½ tsp garlic powder

FOR THE SMOKED POTATO SALAD:

  • 800g cooked new potatoes
  • 3 tbsp mayonnaise
  • 3 tbsp crème fraîche
  • 6 celery sticks, finely chopped
  • 50g cornichons, sliced
  • 2 tbsp dill, roughly chopped
  • 2 tbsp finely chopped flat-leaf parsley

You will need to get a charcoal barbecue nice and hot to cook on.

Prep the fish first by placing on a board and slashing through the skin a few times on both sides.

Put all of the spice rub ingredients into a shallow dish, big enough to hold the fish, and mix together. Put the fish on top and rub the spice rub all over the fish and and into the cuts you made.

Lay the fish onto a hot barbecue and leave for 5-6 minutes to allow the skin to crisp up. Turn carefully and repeat on the other side.

Carefully remove the fish from the barbecue and leave to rest for a few minutes. Squeeze over the lemon halves.

Put the potatoes directly onto the cooling embers. Meanwhile, mix the rest of the potato salad ingredients together in a a large bowl and season. Add the smoked potatoes and toss to coat.

Serve the fish with the warm potato salad.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Barbecued Pork Ribs

Posted in Barbecue, Food, Pork, tagged , , , , , , , , , on 12 July 2021| Leave a Comment »

These ribs are cooked in the oven before going on the barbecue so they are meltingly tender. They go great with some coleslaw and a jacket potato.

Drink suggestion: As this dish has a sweetness to it we looked to a lager with a bit of bitterness instead. Taking the recommendation by Justin from our local store (Sweeneys D3) of the Samuel Adams Boston Lager, this was deeply smooth and complex, with a well-balanced hoppy bitterness and clean, lingering finish. The hints of malt added a hint of sweetness which helped accentuate the pork flavours, so well suggested. A beer we’d overlooked for no apparent reason, but one we’ll revisit again.

Barbecued pork ribs – serves 4

  • 2 racks of baby back pork ribs, trimmed and sinew removed
  • 330ml can of beer

FOR THE SPICE RUB:

  • 2 tsp table salt
  • 2 tbsp smoked paparika
  • 2 tsp garlic powder
  • 4 tbsp veg oil
  • 1 tbsp maple syrup

FOR THE BARBECUE SAUCE:

  • 100ml American mustard
  • 2 tbsp runny honey
  • 1 tbsp bourbon
  • 1 tbsp cider vinegar
  • 2 tbsp soft light brown sugar

Mix the spice rub ingredients together in a bowl, then lay the ribs in a large roasting dish and massage all over with the rub.

Pour the can of beer into the roasing tin and cover with foil. Leave to marinate for an hour or so but make sure they’re back to room temperature before you start cooking.

Preheat your oven to 150C/130C fan, then put the roasting tin with the ribs in to bake for 2 hours. Leave to cool slightly.

Make the sauce by putting the mustard, honey, bourbon, cider vinegar and brown sugar into a saucepan over a medium heat and stir to melt the sugar. Bring to the boil, then remove from the heat.

When you’re ready to eat, put the ribs onto a hot barbecue and allow to colour for a couple of minutes on each side. Use a pastry brush to glaze the ribs with the barbecue sauce and continue to cook for another 2-3 minutes. When the sugar starts to caramelise, brush them again and barbecue for another couple of minutes until thoroughly glazed.

(Original recipe from Outdoor Cooking By Tom Kerridge, Bloomsbury Absolute, 2021.)

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Herby Lemon Chicken Thighs

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , on 10 July 2021| Leave a Comment »

This is a nice simple marinade for chicken thighs, perfect for sunny evenings.

Wine Suggestion: A good match with a nice, dry Provençal rosé. Tonight, one Jono’s work has commissioned from Chateau Vignelaure, the “Ode to Joy Rosé”. The name is inspired by Beethoven’s famous symphony which was written to celebrate the end of war and desperation, but with the current pandemic dragging on and effecting all our lives also celebrating hope and better times ahead from this as well. We’ll happily celebrate this with this wine as it’s delicious and tastes of a joyful summer.

Herby lemon chicken thighs – serves 6

  • 12 boneless chicken thighs with the skin on
  • 50ml extra virgin olive oil
  • 50g preserved lemon, finely chopped
  • 4 garlic cloves, finely grated
  • 3 tbsp oregano leaves, roughly chopped
  • 2 tbsp rosemary leaves, roughly chopped
  • lemon wedges, to serve

Put the chicken thighs into a shallow dish, then add the olive oil, preserved lemon, garlic, herbs and lots of salt and pepper. Mix with your hands to coat then cover and leave in the fridge for at least 30 minutes. Take out of the fridge for 15 minutes before cooking.

Cook on a hot barbecue for 15-20 minutes or until cooked. Serve with the lemon wedges.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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BBQ Chicken Wings with Korean Glaze

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , on 9 July 2021| Leave a Comment »

We’re a bit nervous cooking chicken from raw on the barbecue but it’s fine so long as you take your time. You also need to cook the wings before you brush on the glaze. This is so they don’t burn on the outside before cooking all the way through.

Start a day ahead with the brine and you’ll have the perfect party dish for the barbecue. Oh, and you’ll need napkins.

Wine Suggestion: With such big, burly flavours on the glaze and in the spirit of a fun, messy dish we’d suggest a similar style of red wine to match. Zinfandel, Grenache or similar. Tonight Pikes Los Compañeros, a juicy, Shiraz-Tempranillo blend from the Clare Valley. Brambles and plums with a cool kick of spice on the finish. A new barbecue favourite.

BBQ Chicken Wings with Korean Glaze – serves 4-6

  • 20 large chicken wings, jointed in 2 (get your butcher to prep these for you)
  • 200g table salt
  • 2 litres of water
  • 10 black peppercorns
  • 4 bay leaves

FOR THE GLAZE:

  • 80ml rice vinegar
  • 60g caster sugar
  • 50ml Sriracha hot sauce
  • 50ml tomato ketchup
  • 2 tbsp gochujang chilli paste
  • 2 tbsp sesame oil
  • 20g butter

FOR GARNISH:

  • 2-3 scallions (green parts only), shredded
  • 1 tbsp toasted sesame seeds

To make the brine, put the salt into a large bowl, then add the water and whisk until the salt disolves. Add the bay leaves, peppercorns and chicken wings. Cover the bowl and leave overnight in the fridge.

When you’re ready to cook, remove the wings from the brine and pat dry with kitchen paper.

Make the glaze by putting all of the ingredients into a small pan and bringing to a simmer. Cook, stirring for about 5 minutes, then set aside until needed.

Put the chicken wings onto a hot barbecue and cook for 10-12 minutes or until browing on both sides. Now coat the chicken wings with the glaze using a pastry brush. Cook for another few minutes, turning, until slightly charred.

Put the chickin wings onto a large warm platter, then brush generously with extra glaze and rest for a minute before serving. Scatter over the shredded scallions and toasted sesame seeds and eat with your hands.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Barbecued Chicken with Bacon, Lettuce, Tomato & Avocado

Posted in Barbecue, Chicken, Food, tagged , , , , , , , , , , , , , on 25 June 2021| Leave a Comment »

This is pretty much a meal in a brioche bun, don’t skip anything as it all comes together perfectly.

Wine Suggestion: Given the weather and the dish we cracked open a Domaine of the Bee, Bee Pink Rosé from Roussillon. A blend of Grenache and Syrah this had the obligatory red fruit flavours we expected but the thing that made it work so well with the food was the wonderful texture and hints of thyme. An accidental but fortuitous match.

Barbecued Chicken with Bacon, Lettuce, Tomato & Avocado – serves 4

  • 8 boneless and skinless chicken thighs
  • 2 cloves of garlic, thinly sliced
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 2 tbsp olive oil
  • 8 rashers of smoked streaky bacon

FOR THE MAYONNAISE:

  • 4 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp finely chopped dill
  • 3 dashes of Worcestershire sauce
  • 2 dashes of hot sauce
  • 2 tsp mild American mustard
  • a pinch of cayenne pepper

TO SERVE:

  • 4 large brioche buns
  • 2 ripe avocados
  • 2 large tomatoes, sliced
  • 2 little gem lettuces, leaves separated

Bash the chicken thighs between sheets of baking paper or cling film until about 1cm thick.

Put the chicken into a shallow dish with the garlic, rosemary and olive oil. Season with salt and pepper and toss the chicken until coated in the herbs and oil.

Mix all of the mayonnaise ingredients together and sesason to taste.

Cook the chicken on a hot barbecue for a few minutes on each side. Add the bacon to the barbecue and cook until crispy, it will only take a couple of minutes. Once cooked, leave the chicken and bacon aside to rest.

Add the brioche buns to the barbecue and char briefly.

Peel and slice the avocados (don’t do this in advance or they will discolour).

Spread some mayo on the bottom half of each brioche bun and top with 2 chicken thighs. Add layers of tomato, bacon, avocado and lettuce, then spread the top half of the buns with the rest of the mayonnaise, sandwich together and serve.

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Barbecued Fish Skewers with Pickled Red Onions and Naan Breads

Posted in Barbecue, Fish, Food, tagged , , , , , , , , , , on 24 June 2021| 4 Comments »

These are super tasty, especially with the quick pickled onions and some naan breads from the takeaway.

Wine Suggestion: Cline Cellar’s Sonoma Coast Viognier; a wonderfully fresh, stonefruit flavoured wine with a soft acidity. Rich and flavoursome to match the flavour depth of salmon and spices. This is dry with low residual sugar levels, however it has juicy, fruit flavours carrying the chilli and paprika well and complementing the ginger and lime.

Tandoori Fish Skewers – serves 8 (easily halved)

  • 8 salmon fillets, skin removed (about 125g each)
  • 2 large garlic cloves, grated
  • 2.5 cm piece of ginger, grated
  • juice of 1 lime
  • 200g Greek yoghurt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp sweet smoked paprika
  • veg oil for brushing

FOR THE QUICK PICKLED RED ONIONS:

  • 2 small red onions
  • 125ml water
  • 125ml white white vinegar
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tbsp salt
  • 2 tbsp sugar

TO SERVE:

  • warm naan breads
  • a handful of coriander leaves
  • 1 long green chilli, finely sliced
  • lime halves
  • sweet chilli sauce

You can start the pickled onions about an hour ahead. Slice them finely and put into a bowl.

Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar has dissolved. Pour this hot liquid over the onions and leave to cool, then cover the bowl and leave in the firdge.

Cut the salmon fillets into large chunks. Put into a bowl with the garlic, ginger and lime juice and mix well.

Put the yoghurt into a bowl, then mix in the spices and some seasoning. Add the spiced yoghurt to the salmon and mix gently, then leave to marinate in a cool place for about 20 minutes.

Thread the salmon onto skewers, brush the barbecue witha little veg oil, then cook for 2-3 minutes on each side until lightly charred.

Serve the skewers on warm naan breads with pickled red onions, coriander and green chilli sprinkled over. Serve with some lime for squeezing over and sweet chilli sauce (we served with our hot pepper jam).

(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)

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Black Pepper Beef Stir-fry

Posted in Asian, Beef, Food, tagged , , , , , , , , on 25 May 2021| Leave a Comment »

This is a tasty weeknight option, and healthy too. We used just green peppers but a green and a red would look nice. Serve over brown rice.

Wine Suggestion: This dish needs a savoury wine balanced by youthful, juicy fruit like Martin Korrell’s Weisser Burgunder (Pinot Blanc). Joyfully frivolous and deep at the same time.

Black pepper beef stir-fry – serves 2 (generously)

  • 300g rump steak, trimmed of fat and sliced thinly, about 5mm
  • vegetable oil
  • 1 red onion, finely sliced
  • 2 cloves of garlic, finely sliced
  • 5cm piece of ginger, julienned
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 tsp cornflour
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • ½ tsp ground black pepper

FOR THE MARINADE:

  • 1 tsp cornflour
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • ½ tsp coarsely ground black pepper

TO SERVE:

  • steamed brown basmati
  • 2 scallions, green part only, finely sliced

Combine all of the marinade ingredients together in a bowl and season with a good pinch of sea salt. Add the steak and toss to coat in the marinade, then leave aside for a few minutes.

Put your wok over a high heat until smoking hot. Add a splash of vegetable oil followed by half the beef. Stir-fry quickly for 1-2 minute, then remove to a plate. Add another splash of oil if you need, then repeat with the rest of the meat.

Put the wok back over a high heat. Add the onion and cook for a couple of minutes, then add the garlic and ginger and stir-fry for 1 minute. Add the peppers and continue to cook for a few more minutes.

Mix the cornflour to a paste with 2 tbsp water.

Add the oyster and soy sauces, shaoxing wine and black pepper to the wok and stir. Return the beef to the wok with any pan juices, then stir in the cornflour paste and stir-fry for another minute or until the sauce is thickened and the beef warmed through.

Divide the rice between warm bowls, top with the stir-fry and scatter with the scallions.

(Original recipe from Lose Weight & Get Fit by Tom Kerridge, Bloomsbury, 2019.)

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Roast Onion, Chickpea & Halloumi Salad

Posted in Food, Vegetarian, tagged , , , , , , , , , , , , , , , on 29 April 2021| 4 Comments »

This is so simple for mid-week and the colours are just fab! Healthy too and generous portions.

Roast onion, chickpea & halloumi salad – serves 2

  • 2 red onions, peeled and each cut into 8 wedges
  • 400g tin chickpeas, drained and rinsed
  • 2 tsp ras el hanout
  • extra virgin olive oil
  • 250g cooked Puy lentils – we used a tin but you can of course cook them yourself or buy one of those pouches
  • 100g roasted red peppers, cut into strips
  • a large handful of mint leaves, finely chopped
  • a large handful of flat-leaf parsley, finely chopped
  • 2 tsp pomegranate molasses
  • 250g packet of halloumi, sliced
  • 2 tbsp pomegranate seeds

Preheat the oven to 220C/200C fan/Gas 7.

Line a baking tray with baking paper. Spread the onion wedges and chickpeas over the tray, then sprinkle with the ras el hanout and some salt and rub gently to coat, then drizzle with oil. Cook in the oven for 20-25 minutes or until the chickpeas or golden and crunchy.

Meanwhile, mix the lentils, roast peppers, mint and half the chopped parsley in a bowl. Drizzle over 1 tbsp of oil and the pomegranate molasses and season well with salt and pepper. Mix well and divide between serving plates.

Heat a large non-stick frying pan over a medium-high heat. When hot, add a little oil, then fry the halloumi slices for a couple of minutes on each side or until golden brown.

Spoon the onions and chickpeas over the lentils, then top with the halloumi and scatter over the pomegranate seeds and parsley to serve.

(Original recipe from Lose Weight & Get Fit by Tom Kerridge, Bloomsbury Absolute, 2019.)

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Smoked Haddock & Spinach Egg Pots

Posted in Brunch, Fish, Food, tagged , , , , , , , , , , on 19 March 2021| 2 Comments »

These make a nice brunch or lunch dish with some brown bread or toast. 

Smoked haddock & spinach egg pots – serves 4

  • a little soft butter for greasing
  • 4 tbsp fresh breadcrumbs
  • 200g skinless smoked haddock fillets, diced
  • 200g baby spinach
  • 6 large eggs
  • 200ml crème fraîche
  • ¼ tsp freshly grated nutmeg
  • 50g Cheddar, grated
  • a pinch of sweet smoked paprika
  • a small bunch of flat-leaf parsley, chopped
  • Brown bread or buttered toast, to serve

Preheat the oven to 200C/Fan 180C/Gas 6. 

Grease the inside of four 250ml ramekins or oven-proof dishes with butter, then dust with the breadcrumbs. 

Divide the fish between the dishes and put onto a baking tray. 

Wilt the spinach in a large saucepan with a tiny amount of water. Stir over a high heat for a few minutes, until wilted. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze as much liquid as you can out of the spinach. Roughly chop and divide between the dishes. 

Whisk the eggs and crème fraîche together in a bowl and season with a little grated nutmeg and some salt and pepper. Pour the egg mixture into the dishes and sprinkle with the cheese and a little smoked paprika. 

Put the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting and cook for a further 5 minutes or until golden brown on top. 

Sprinkle with the parsley and serve with the toast or bread. 

(Original recipe from Fresh Start by Tom Kerridge, Bloomsbury Publishing, 2018.)

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Romanesco, Corn and Coconut Curry

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , , on 12 December 2020| 1 Comment »

Romanesco has a short season so it’s a grab it when you can sort of vegetable. This means we usually just steam it but we came across this veggie curry recipe by Tom Kerridge and it was the perfect weeknight bowl of goodness.

Wine Suggestion: This works with lighter whites like the La Piuma Pecorino from Italy, but can see it working with so many other whites. Balanced, easy fruit, medium bodied and with enough texture, like Italian whites tend to have, except for Pinot Grigio.

Romanesco, corn and coconut curry – serves 4

  • 2 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 500g romanesco, cut into florets
  • 300ml vegetable stock
  • 400ml coconut milk
  • 350g tin sweetcorn, drained
  • 200g frozen peas
  • a handful of coriander, chopped
  • 1 long red chilli, finely sliced
  • cooked rice, to serve

FOR THE FRIED PANEER:

  • 225g paneer, cut into cubes
  • ½ tsp ground turmeric
  • ½ tsp sea salt
  • 1 tbsp vegetable oil

Heat the oil in a wide, deep frying pan. Add the cumin seeds and sizzle for a few seconds, then add the onion. Cook for 5 minutes, then add the garlic and cook for another 2 minutes.

Turn the heat down, then add the ground spices and stir for 1 minute, then add the romanesco and stir-fry for 1 minute. Pour in the veg stock and half the coconut milk and cook for 20 minutes.

Meanwhile, cook the paneer. Put it into a bowl and mix with the turmeric and salt. Heat the oil in a non-stick frying pan over a medium heat. Add the paneer and cook until browned, 5-8 minutes, then remove from the heat.

Add the rest of the coconut milk to the romanesco and stir in the sweetcorn, peas, fried paneer and half the coriander. Bring to a simmer and cook gently for 5 minutes. Season to taste.

Serve scattered with the chilli and the rest of the coriander.

(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Absolute, 2018.)

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