Date Archives November 2014

Scandinavian Salmon

November 30, 2014 Comments Off read Seafood

Sweden is currently at the top of my list of must visit destinations and it has been for a while….a long while. My sister has sadly even beaten me to it on a work trip. I have an idealistic stereotype which I’m apprehensive to shatter by visiting the glorious country which, along with a lack of sustainable funds (its expensive I hear?) may be the reason for the delay in my foodie voyage. Delicious, healthy and cleanly styled food I can’t help but be drawn to it. This and the fresh and varied landscapes coupled with the beautiful people earns it top position. A foodie pilgrimage coupled with some outdoor adventures I will get there in 2015! But for the time being I had to settle for my own style of Scandi cooking. It was either that or Ikea and frankly Ikea just doesn’t cut it.

Serves 2

2 salmon fillets (Mine were Alaskan and delicious….although not exactly Scandinavian?)
4 oz Puy lentils
2 small beets (about 250g or so)
1tsp caraway seeds
Bunch dill, chopped
Zest of 1 lemon
2 tbsp soured cream (with a dash of lemon juice and some light seasoning)

Preheat the oven to 200°C.Cut your raw beets into chunks, drizzle with oil and season with salt and pepper and the caraway seeds. Roast for about 30 minutes in a baking tray until tender and a little charred at the edges.
Meanwhile, simmer your lentils in boiling water for about 18 minutes until tender but still with a slight bite. Drain and season with salt and pepper.
Add the dill, lemon zest and a tsp or so of red wine vinegar to the warm lentils. Then add the roasted beets while still warm.
Set aside and keep warm while you cook the salmon.

5. If frying (alternatively grill skin side up) heat a frying pan until hot and add a tbsp of light olive oil. Season the fillets and fry, skin side down for about 4 minutes depending on the thickness. Flip and fry for the final minute to seal the flesh side.

6. Serve the salmon on top of the beety lentils with a generous spoonful soured cream.

Beets, lentils, dill, lemon, soured cream, salmon,

Gingerbread Latte Macaroons

November 17, 2014 Comments Off read Sweet Treats

Its official. The John Lewis advert has graced our televisions and Starbucks have out their red cups so Christmas is fast approaching! Yay! For those who know me will know I’m a Christmas fan through and thorough…however I can’t have celebrations too early. No songs before December 1st and no tree until at least the first week! So festive flavours are a tasty and subtle introduction to the festive season. After a couple of delicious novelty Christmas coffees shared on a chilly Sunday evening after a lovely weekend last week I was inspired to make these. Its been a whle since I’ve knocked out a batch of macarons but these were dying to be made.

Makes about 15

Macarons

90g eggs whites (about 3)
30g golden caster sugar
100g icing sugar
200g ground almonds
½ tsp ground ginger
¼ tsp ground cinnamon
Pinch nutmeg

Buttercream

1 heaped tsp coffee dissolved in 1 tbsp boiling water
80g butter, unsalted and softened
40g sieved icing sugar

Line a baking tray with parchment and preheat the oven to 140°C.
Whisk the eggs whites until soft peaks. Add the sugar bit by bit whisking until glossy stiff peaks form
Blend the almonds, icing sugar and spices in a food processor until fine.
Fold 1/3 into the eggs whites (you can be more heavy handed with the first 1/3)
After this fold in the rest, being careful to retain as much air as possible.
Spoon the mixture into a piping bag and pipe consistent macarons onto the baking tray. mine were fairly large. The size doesn’t matter as long as they are all the same!
Leave to rest and form a ‘skin’ (delightful!) for about 20-30 minutes
Bak for about 15-20 minutes depending on their size.
Leave to cook before lifting from the parchment.
Blend the butter cream ingredients together until blended. Spoon into another piping bag and pipe onto one macaroon half. Sandwich together with another empty shell and repeat with the rest.
Eat with a warm coffee or store in an airtight container!

Rump Steak, Herb Fire Sauce

November 13, 2014 Comments Off read Meat

Work has been stressful recently I’m not going to lie. So after another long and challenging day I eagerly donned my well worn trainers, embarrassing (but necessary) high vis and rucksack and took to the road and ran home. I love running home after work, its a great way to relax blow the cobwebs from my mind and cleanse my lungs….until I hit Earls Court that is and the bus fumes. Alas.

My run usually involves daydreaming about recipes and what I’m going to cook along with other things. After a long week and some serious after work power yoga sessions I’ve been eating healthy but quick to make suppers and I craved a steak and a little time spent in the kitchen. So….I made a well needed detour past the butchers and nabbed myself a lovely dark, dry piece of rump steak with an unhealthily large piece of flavoursome fat along the back and continued my run home…noticably faster.

Inspired by a chimichurri sauce this to be honest was made on the spot with leftover herbs, plenty of chilli and some lime. I have tried to remember what was added so use this as a guide. Add a touch of anything to balance the flavours and eat with joy! I packed a lot of chilli into mine…it was hot!

Serves 2

Green Sauce

Large handful flat leaf parsley
Large handful fresh basil
Large handful coriander
½ tsp chilli flakes
¼ red chilli (if a hot one)
1 garlic clove
¼ red onion, chopped
1 tbsp red wine vinegar
1 btsp lime juice
3 tbsp rapeseed oil

To serve

2 large sweet potatoes, chopped into wedges
2 rump steaks
Green beans, asparagus, broccoli or choice of vegetables

Preheat the oven to 200°C. Place the potato wedges on a baking tray, season generously and drizzle with oil. Roast for about 30-40 minutes until tender and crispy round the edges.
Meanwhile make the sauce. Add all the ingredients except the oil, lime and vinegar to a food processor and season. Blend until chopped. Add the lime and vinegar and blend again. Add enough oil to loosen and bring the sauce together into a thick but spoonable ‘paste’. You don’t want it too runny – more like a salsa.
Heat a frying pan until hot and add a dash of oil. Season the steaks with freshly cracked black pepper and salt. Sear the steak on their edge on the fat side for about 1 minute to render down the fat and allow you to fry the steak in this lovely flavoursome oil. The time will depend on how much fat you have on your steak.
Once rendered and crisp, fry your steak for about 2 to 2 ½ minutes each side for a piece around 2 ½ cm thick (this will give you medium rare). Once cooked leave to rest wrapped tightly in foil for 5 minutes.
When ready to serve, slice your rested steak and drizzle with any resting juices. Serve alongside the roasted potato wedges and any vegetables of your choice. Spoon over your punchy sauce and enjoy!

Drink with nothing but a cold beer of water……..I opted for beer.

Bream and Herby Quinoa

November 11, 2014 Comments Off read Seafood

Simple, healthy, super quick and will hit the spot for flavour. I live off suppers like this throughout the week as they can be made within half an hour and grains and pulses like quinoa are so versatile to play with depending on whats in your fridge. My fridge this evening included bunches of fresh herbs, half a red onion and a fading packet of lonely pine nuts. Feel free to add whatever you have to hand: Chorizo, leftover chicken, stray vegetables or some lemony crumbled goats cheese….

Serves 2

120g quinoa/bulgar wheat mix (I used this one)
Large handful of each: Basil, dill, coriander, parsley, chopped
1 red onion, sliced thinly
1 tsp ground cumin
Zest and juice of 1 lemon
Handful pine nuts, toasted
2 sea bream fillets

Simmer the quinoa in water for about 10-15 minutes until ready and soft (follow packet instructions for different types) Drain and set aside to cool slightly.
Heat a frying pan until hot and dry toast the pine nuts until just starting to colour and smell fragrant then remove and leave to cool.
Heat a little oil in the frying pan and soften the onion for about 5 minutes until starting to turn translucent. When soft, add the ground cumin and stir for a few minutes. Remove from the heat and stir this into the quinoa with the pine nuts and herbs.
Season and stir in the lemon juice and zest.
Heat a frying pan until hot. Season and score the skin side of your bream fillets. Add a dash of oil to the pan and fry skin side down for about 3 minutes and then flip over for the final minute to finish the cooking.
Serve on top of your herby quinoa with some lemony or spiced yoghurt if you like!

Spinach Pearl Barley Risotto

November 3, 2014 Comments Off read Vegetables and Salads

Today felt like a Tuesday. Never good if its Monday! After spending half my weekend at work for various reasons, today was a really long and eventful day. I was looking forward to nothing better than stirring a glossy silky risotto in the kitchen all day. I think I may actually prefer pearl barely here (or this evening anyway). Although not as creamy as those made with Aborio rice, barely gives an added texture and bite here. Served healthily and simply, meat free with a soft poached egg it could not have hit the spot better!

NOTE: Same risotto making rules apply…see tips here for the best!

Serves 2

150g pearl barley
Chicken/vegetable stock (about 800ml)
1 onion, chopped finely
1 garlic clove, crushed
3 large knobs of butter
1 large glass dry white wine
150g spinach
Handful chives, chopped
Large generous handful of fresh grated parmesan (plus extra for garnish)
Zest 1 lemon, juice of half
Salt and pepper
2 eggs, fresh and at room temperature
Additional extras to add: Handful of rocket; scatter with fried chorizo; shaved parmesan; top with fish or chicken…

In a large saucepan melt a knob of butter with a tsp of oil until starting to sizzle. Add the onion and cook slowly and gently until soft and translucent. Meanwhile, heat your stock in a saucepan on low.
Add the garlic to the onion and cook for a few minutes before adding in the pearl barely. Turn the heat up and fry the barley for a minute or so.
Pour in the wine and allow the alcohol to burn away slightly and absorb. Once this is done, reduce the heat and add your first ladleful of hot stock. Keep at a light simmer and continue adding stock as soon as the previous addition has been absorbed. Never let it get dry though. Keep stirring to release the starch to give a creamy risotto.
Keep adding until the pearl barley is cooked with a slight bite. This may vary and will be longer than risotto rice. Mine took about 30 minutes. Make sure the texture remains loose.
Meanwhile, blend your spinach and chives in a food processor of chop finely, with a little oil to loosen.
When the barely is ready and the mixture is like a runny porridge, add the spinach, lemon zest, juice and some seasoning – lots of black pepper! Get another saucepan on to simmer gently for the eggs.
Stir the risotto until thick but still unable to hold its shape – there is nothing worse than risotto that ‘sits’ on the plate like mash. It should always need a bowl!
Remove from the heat and add the cheese and the remaining butter and pop a lid on and leave to rest.
While resting, poach your eggs in barely simmering water for a few minutes until the whites are just set and the yolks are still runny.
Stir the melted cheese and butter thoroughly into your risotto and serve in shallow bowls topped with your soft poached eggs!

And served with a delicious Chilean Riesling available here