Category Vegetables and Salads

Sharing Pastry Wheel

Comments Off on Sharing Pastry Wheel read Vegetables and Salads
Sharing Pastry Wheel

T

his puff pastry sharing wheel has become one of my Christmas signatures! Made only in December for a festive drinks gathering with friends. Its such a perfect sharing canape as you can tailor it to your favourite flavours, those flavours of your guests or to suit any dietary requirement. I like to make this vegetarian as the rest of Christmas tends to be meat themed . Its such a pretty centre piece to the table – eye catching and head turning! The best part is that its barely cooking – I’d call it an assembly job! 

Glass of cold Champagne in hand, buttery puff pastry really is the most ideal pairing and always will be in my eyes!

Ingredients

  • 1 block puff pastry (I always end up with leftover pastry when I make this so I make a set of Palmiers here to match. Same process really just a different shape)
  • 1 egg, beaten
  • Fillings of choice, some combination suggestions below: Be careful here with your choices, you’re not making a pizza. It can’t be too ‘full’ or bulky. Chop finely and scatter scarcely, hence why punchy flavours work better!

Green pesto, feta, sun dried tomatoes, cumin seeds

Red pesto, sun dried tomatoes, goats cheese, chopped dill

Olive tapenade, feta, sun dried tomatoes, fresh basil, fennel seeds

Pesto, anchovies, capers, crumbled mozzarella, basil

  1. Half the pastry block and roll out each on a floured surface into circles around 30cm diameter. Use a plate as a cutter to cut around to form a nice neat circle.
  2. Place one circle on a baking sheet on a baking tray. Onto this circle add your toppings! Start with your pesto base and then scatter over the toppings and herbs making finely chopped/small pieces and scattering evenly. You can work up to the edges, but leave a 1cm border or so.
  3. Brush the 1cm border with a little egg wash.
  4. Take your second circle of pastry and place on top, and then gently press down so that it snugly hugs the fillings underneath and is sealed at the edges where you’ve egg washed.
  5. Next take a small upturned egg cup and place it in the middle gently, not enough to cut through. Working outwards, cut thin strips so that they are still attached at the centre.
  6. Take each strip and gently twist like a cheese straw and press down onto the tray at the end to keep it unfolding again. You’ll know here if you’ve packed it too full or cut your pieces too big as they will pop out everywhere!
  7. Continue all the way round and once done, remove the egg cup.
  8. Place in the fridge to chill for 20 minutes, preheat the oven to 200°C.
  9. When ready to cook, remove from the fridge, egg wash over generously so its gets a wonderful golden shine and then scatter over sesame, nigella or any seed of choice that suits your filling if desired.
  10. Bake for about 20 minutes, checking regularly until golden and puffed!
  11. Remove from the oven and leave to cool a little before serving but nicest served warm (avoid burning anyones mouths with molten cheese!)

You can remove the centre circle puff where the egg cup marked (eat it..) and then pop a nice dipping sauce in the middle in a dish. The idea is the guests ‘tear and share’…and dip if desired!

Cauliflower “Tabbouleh” with Kefir Lime Dressing

Comments Off on Cauliflower “Tabbouleh” with Kefir Lime Dressing read Vegetables and Salads
Cauliflower “Tabbouleh” with Kefir Lime Dressing

I

‘ve adapted an Ottolenghi classic that was taken from his most recent cookbook ‘Simple’ which introduces this recipe quite candidly. I therefore don’t need to say much other than chop and mix. This, like a lot of my recipes, is open to interpretation for the flavours that you like. Change the herbs, add different spices or use different citrus juices and just taste as you go!

I added a Kefir dressing here simply because I served mine with some lamb kebabs that needed that element and frankly my body needed a probiotic hit! Feel free to use Greek or natural yoghurt too.

If you have some to hand and want to increase the aesthetics, scatter over some fresh pomegranate seeds for colour and crunch!

Serves 4 as a side  (Adapted from Ottolenghi’s Cauliflower ‘Tabbouleh’)

  • 1 large cauliflower, cut into florets
  • 1 lemon
  • 100g flaked almonds
  • 1 large handful coriander (about half a 30g bag)
  • 1 large handful basil
  • 1 small handful dill (optional)
  • 75g dried cranberries
  • 1 tsp ground cumin
  • 150g kefir yoghurt (I used Yeo Valley brand)
  • 1 lime
  • 1 pinch ground cardamon (optional if you like the powerful taste!)
  1. Put the cauliflower florets into a food processor and pulse until you have finely chopped ‘breadcrumb’ cous cous. Tip into a serving bowl.
  2. Add the juice of 1 lemon and mix well. Add a generous pinch of salt and pepper.
  3. Toast the flaked almonds in a hot dry frying pan until just turning golden – watch them or they will burn quickly. Set aside to cool.
  4. Chop the herbs roughly and mix into the cauliflower along with the cranberries and cumin.
  5. When ready to serve, stir through the flaked almonds so they stay crispy.
  6. Mix the kerif with the juice of the lime and the cardamon. Drizzle over the salad!

Frittata (Bacon, Onion & Cheddar)

Comments Off on Frittata (Bacon, Onion & Cheddar) read Vegetables and Salads
Frittata (Bacon, Onion & Cheddar)

T

rying to explain what a frittata was to my fiancé (who is, to his defence, South African) went a bit like this…

It’s like a Spanish tortilla…

Its like a giant omelet with tasty stuff in it…

Its like a quiche without a crust…

Whilst these all helpfully describe this Italian egg dish, I feel the later is the best choice and far quicker than having to make pastry but all the satisfaction of the contents. That said it is SUCH a versatile recipe for adding in anything you’d usually do with your quiche – spinach, flaked salmon, smoked haddock, chorizo, peppers, chicken, feta, chorizo…its endless and a good fridge raider meal as long as you’ve got a pack of eggs.

It started out as our vegetarian Monday night meal…and then I added bacon. But add mushrooms & feta and it makes an excellent vegetarian sharing brunch dish. Or instead of using a frying pan, tip the mixture into individual muffin wholes for bitesized ‘frittata’ snacks! Perfect warm or at room temperature and a really quick dinner fix.

The fresh courgette salad here was the perfect light and zesty side which I’d recommend. But a simple salad would also go down a treat. I cannot stress the simplicity of this one. Sometimes going back to basics is so rewarding.

Serves 4 

  • 6 large free range eggs
  • 3 thick cut or 6 skinny rashers smoked bacon
  • 1 large or 2 small white onions, sliced
  • 2 garlic cloves
  • 1/2 bag kale or a few big handful
  • 1 large handful grated cheddar cheese (gruyere would also be amazing here 50/50 with cheddar)
  • Few sprigs rosemary or thyme (optional)
  1. Preheat the oven to 220.
  2. Heat a frying pan over a medium heat and add a splash of olive oil. Gently saute the onion for about 8-10 minutes with some salt and freshly ground pepper. You want it to turn soft and golden so it needs slow and low cooking (often covered with a lid if you can to create some steam). After this time the onions will sweeten.
  3. Chop the bacon into the pan in bitesized pieces and cook for a few minutes.
  4. Crush the garlic and add with the chopped rosemary/thyme if using and cook gently for a few minutes.
  5. Whilst this is cooking, bring a pan of water to the simmer and plunge in your kale. Cook for just 1 minute and then drain and leave to dry.
  6. Once the onion and bacon are cooked, add the kale and mix to combine.
  7. Whisk the eggs in a big jug with some salt and plenty of pepper. Grate in the cheese using about 1 big handful but as much as you like really.
  8. Turn the heat to a medium low on your frying pan and quickly pour oven the egg/cheese mixture evenly making sure it fills all the gaps in the pan. Allow to cook for about 30 seconds to form a bit of a crust around the edge before popping the frying pan in the oven.
  9. Cook for 8-10 minutes until golden on top! It won’t take long to cook so it should be set in the middle fairly quickly and even puff up and ‘soufflé’ a little.
  10. Remove from the oven and carefully (and skilfully!) slide it out onto a serving board. If is ends up in one piece, nice job.
  11. Serve with a lovely simple salad of watercress/rocket with some lemon juice or my courgette salad below…

Courgette, Almond & Lemon Salad (Serves 4)

  • 4 large courgettes, chopped in matchsticks
  • 100g flaked almonds
  • 1 handful chopped coriander
  • Handful basil, leaves roughly ripped
  • Zest 1 lemon
  • Parmesan cheese to serve.
  1. Heat a frying pan over a high heat. Add the flaked almonds and toast for a few minutes until beginning to turn golden. Keep your eye on these, shaking often as they will burn quickly. Set aside in a bowl.
  2. In this bowl, add the coriander, basil and the zest of the lemon.
  3. Heat the frying pan again until hot and add just a small tsp of olive oil.
  4. Add the courgette matchsticks and fry quickly, shaking the pan often. You don’t want to colour them or turn them soggy, you just want to warm them and take the raw edge off.
  5. Season well with freshly ground pepper and salt.
  6. Remove from the heat and toss with the almonds and herbs.
  7. Peel over (using a speed peeler) some nice wafers of parmesan cheese. Serve!

Lime Salmon Fillets with Mango & Tomato Salad & Pimped Sweet Potatoes

Comments Off on Lime Salmon Fillets with Mango & Tomato Salad & Pimped Sweet Potatoes read Seafood, Vegetables and Salads
Lime Salmon Fillets with Mango & Tomato Salad & Pimped Sweet Potatoes

T

he idea of a salmon fillet covered in a spicy rub and roasted until crisp is forever pleasing. Confusingly for me, some people don’t eat the crispy skin but it is my absolute favourite especially in this recipe. Its the lime/garlic butter sauce on the side of this salmon that really packs a punch! This can be served simply with rice or a nice mango salsa but if you chose to make all 3 of these recipes then prepare for a plate of FLAVOUR! These 3 elements really pack a punch.

The mango ‘dressing’ , whilst spicy, is really refreshing with the hot salmon. The creme fraiche on the potatoes is also welcome with all the hot spice flavour but feel free to experiencing or miss out a couple of elements here.

I’ve listed each recipe separately but if making for dinner or your guests, make the salad ahead of time. Then roast the potatoes and start cooking the salmon and sauce when the potatoes are ready as they will keep warm on the side.

Serves 2

Salmon (adapted from Half baked Harvest)

  • 2 salmon fillets
  • 1 heaped tsp chilli powder
  • 1 heaped tsp smoked paprika
  • 2 tbsp butter
  • 2 garlic cloves, crushed
  • 1 lime, zest and juice
  • 1 heaped tsp honey
  • Handful chopped coriander
  1. Preheat the oven to 200.
  2. Place the salmon in a bowl and add the chilli powder, paprika and some olive oil. Massage the dry spices into the salmon and then chill in the fridge for a few hours or at least 10 minutes.
  3. When ready to cook, heat a frying pan until hot. Add the salmon, skin side down and cook until crisp for 3 minutes. Turn the salmon onto its flesh side to sear the outside.
  4. Place the salmon and a touch of the cooking oil onto a baking tray skin side up and bake for 5 minutes only.
  5. Whilst baking, turn the heat of the frying pan to a medium and add the butter – be sure it isn’t too hot or it will burn.
  6. Add the crushed garlic and cook quickly just to take the raw edge off. You may need to take the pan off the heat to stop it burning if its too hot.
  7. Add the lime zest and juice to the pan along with the honey and stir quickly. Remove from the heat and add the chopped coriander.
  8. When the salmon is ready add back to the pan skin side up.
  9. Serve the salmon with a spoonful of the lovely garlic, lime sauce.

Mango, Tomato & Corn Salad (adapted from Peter Gordon “Savour”)

  • Cherry tomatoes (about 250g) sliced
  • Sweetcorn, about 150g
  • 5 spring onions, chopped
  • 1 mango, peeled, chopped
  • Handful basil leaves
  • 1/2 garlic clove
  • 2 tsp chopped ginger
  • 1 small chilli, chopped (as hot as you like)
  • Lemon zest (half a lemon)
  • 2 tbsp lemon juice
  1. Combine all ingredients apart from the tomatoes, sweetcorn and spring onions in a food processor. Blend until smooth adding some olive oil to loosen to your desired texture. Taste and adjust seasoning if needed.
  2. Combine the cherry tomatoes, corn and spring onions in a serving dish and spoon over some of the mango dressing. Serve the rest on the side.

Pimped Sweet Potatoes

  • 2 large sweet potatoes, cut into wedges
  • 4 heaped tbsp half fat creme fraiche (or use soured cream)
  • Zest 1 lime
  • Chopped coriander to serve
  1. Preheat the oven to 200.
  2. Cut the sweet potatoes into wedges and toss with salt, pepper and a little oil on a baking tray.
  3. Roast for about 20-30 minutes until beginning to turn golden and crisp at the edges.
  4. Once cooked, remove from the oven. Grate over the zest of half the lime.
  5. Spoon over some generous tbsps of cream fraiche and top with the rest of the lim zest. Scatter with the chopped coriander.

Udon Chicken Noodles

Comments Off on Udon Chicken Noodles read Poultry, Vegetables and Salads
Udon Chicken Noodles

T

his was a really quick dinner! I rarely ever cook noodles but with 7 nights of guaranteed meals to experiment with lately without the interruption of that 2019 fad we called socialising, I’ve more time to test!

My fiancee said his stomach was happy after this meal so I think job done! One note for next time was perhaps to make a sticker glaze…

The recipe below is how I cooked it…I’ve listed a second option for a sticky glaze below that which is taken from this recipe (Sticky Soy and Sesame Pork) which would also work well with udon instead of rice.

If you want to make this vegetarian/vegan – toss in some tofu and mushrooms!

Serves 2 hungry people (or 2 with leftovers)

  • 300g chicken breast diced (or 2 chicken breasts)
  • 400g ready to eat udon noodles
  • 1 red pepper, cubed
  • Handful green beans, chopped in half
  • Bunch spring onions (about 6), chopped
  • 1 red chilli (I used birds eye), chopped
  • 1 large knob ginger, chopped (the more ginger, the better if you’re a fan)
  • 2 garlic cloves, chopped
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp runny honey
  • Handful coriander, chopped
  1. Marinade the chicken in a large bowl with the ginger, garlic, chilli, soy, 1 tsp sesame oil and the honey and leave for about 30 minutes.
  2. Heat a tsp of oil on a medium high heat in a large frying pan and gently fry the pepper and green beans for about 8 minutes until beginning to soften.
  3. Next, add the chicken and its marinade and cook until the chicken is just cooked but don’t let it overcook or it’ll dry out. It doesn’t take long!
  4. Meanwhile while the chicken is cooking, put the noodles into a bowl and pour over some boiling water to loosen the strands. Gently mix until the noodles come apart. Drain well and drizzle with the other tsp of sesame oil to keep them from sticking.
  5. Once the chicken is a a few minutes away from being ready, add the spring onion and cook for the final few minutes.
  6. Add the noodles and stir everything well making sure to coat them in the juices – add a splash more soy if needed.
  7. Remove from the heat, sprinkle over the coriander and serve! You can even toss in some salted peanuts if you like.

Sticky Glaze option

  • 1 heaped tsp cornflour
  • 2 tbsp soy sauce
  • 1 tbsp runny honey
  • 1 tsp sesame oil
  • 1/2 tsp rice wine vinegar
  1. Marinade the chicken as above.
  2. Combine the cornflour with about 2 tbsp cold water in a mug. Add the rest of the ingredients for the glaze and stir.
  3. Cook the recipe above up to completing stage 5.
  4. At this stage, add the sticky glaze and stir quickly well. If it gets too thick, add a splash of cold water and stir until smooth.
  5. Add the noodles and coat everything well. Loosen with a touch of cold water or soy if needed.

Sprinkle over your coriander!

Sticky Hoisin Potatoes

Comments Off on Sticky Hoisin Potatoes read Vegetables and Salads
Sticky Hoisin Potatoes

I

use many sources of inspiration for my cooking, one of them being instagram. The visuals instantly trigger a cascade of ideas for recipes, menus, themes or dinner ideas. I saved this recipe about a year ago and have meaning to make it ever since. The tempting sticky glaze of the roasted potatoes and the sharp green from the green onion won my eyes over.

This is an easy side dish with a punch. It can be easily scaled up for guests and adds a bit of a twist from your usual roast potatoes or rice. I served mine with some simple seabass but it would make an excellent side to so much more – duck breast, roast chicken, pork loin.

Serves 2 (Adapted from the_clumsy_vegan)

  • About 250g new potatoes (or enough for you appetite) cut in half
  • 2 small red peppers, cubed
  • 5 spring onions, roughly chopped
  • 1 knob ginger, sliced finely
  • 1 chilli, finely chopped
  • 1 tbsp soy sauce
  • Tabasco
  • 1 tsp sesame oil
  • 2 tbsp hoisin sauce
  • Basil for serving
  1. Preheat the oven to 200.
  2. Boil the potatoes for about 10 minutes so they are soft but do not over boil or they will be waterlogged.
  3. Drain and let dry and cool for a few minutes.
  4. Tip your potatoes onto a non stick baking tray (or line with parchment) and gently crush them using a fork or masher. Drizzle with some olive oil and roast in the oven for about 20 minutes or until crispy and golden.
  5. Heat a tsp of olive oil and the sesame oil in a frying pan. Add the pepper and spring onions and gently fry for about 5 minutes until starting to soften. Add the ginger and chilli and cook for a further few minutes.
  6. When you’re ready, add the soy and a generous splash of tabasco and gently simmer.
  7. Add the potatoes once they are golden and crisp and stir to combine.
  8. Finely add the hoisin and mix everything gently to combine.
  9. Scatter with basil and serve!

Mango & Chilli Noodles with Prawns

Comments Off on Mango & Chilli Noodles with Prawns read Seafood, Vegetables and Salads
Mango & Chilli Noodles with Prawns

H

eat wave London! We love and hate you. Love for the warmth, pleasure and vitamin D; hate for the fact that it reminds me so painfully that I don’t have a garden, a field surrounded house or a paddling pool. Alas, I treated us to a prawn dinner on a Tuesday night to kick start the week. We geared up the braai and threw half a kilo of juicy prawns onto the griddle. I simply marinated the prawns in some lemon zest, garlic and olive oil before cooking for about 5 minutes until vibrant orange but feel free to cook without a marinade.

I also had a deliciously big skate wing waiting patiently in the freezer. It was my first attempt at cooking skate so I decided to keep it simple to accompany our feast! Roasted at 180 for 15 minutes with some S&P and lemon slices.

Noodle Salad

Serves 2-4

  • 100g vermicelli noodles
  • 3 spring onions, sliced finely
  • 1 carrot, sliced into julienne (I’ve linked this before, but this is what you need OR just slice thinly)
  • 1 mango, chopped thinly
  • 1 handful salted peanuts
  • 1 handful coriander, chopped
  • 1 handful mint leaves, chopped
  • 4 tbsp desiccated coconut (toasted lightly in a pan)
  • 2 tbsp sesame seeds
  • 2 tbsp soy sauce
  • 2 tbsp runny honey
  • 3-4 tbsp lime juice (1-2 limes)
  • 1 tsp sesame oil
  • 2 tsp fish sauce
  • 2 birds eye chillis – chopped
  1. To make the salad, get yourself a big serving dish and add the chopped spring onions, carrot, mango, mint, coriander and toss to combine.
  2. Pour boiling water over the noodles and leave to soak for 5-10 minutes. Drain and refresh under some cool water. Drain well and add 1 tsp of sesame oil to prevent them sticking.
  3. Toss the noodles and salad ingredients well – the noodles won’t mix well with the veggies so do your best. Equally, you can cut the noodles in half with some scissors to make them easier to toss/eat.
  4. In an old jam jar, combine the soy, honey, lime, sesame oil, fish sauce and chilli and shake well (lid on obviously!). Taste and add more of what you feel it needs. I totally made this up but it tasted good!
  5. Pour about 3/4 of the dressing over the noodles and toss well. Add the rest if you feel it needs it. Don’t drown your noodles! Scatter over the peanuts and sesame seeds and serve! with your BBQ prawns or some nicely grilled salmon or sea bass!

Skate wing is a delicious meaty white fish! It doesn’t have any bones but instead cartilage that lines the wing. The meat flakes away from the cartilage so nicely you won’t fear getting a stray bone! One of the nicest fish cuts I’ve had in a long time and a dream to serve.

Bean Chilli

Comments Off on Bean Chilli read Vegetables and Salads
Bean Chilli

S

ometimes you just need chilli and cornbread in your day. I love a comforting chilli, slow cooked and more often than not these days, made with chunks of braising beef that can be shredded rather than the traditional mince. However, sometimes time isn’t always in the equation for the privileges of slow cooking! On my meat free days or for vegetarian (or vegan) guests, I often make this version and its the smoked paprika that is the winner here for that ‘meaty’ replacement. That said, don’t you dare think about skimping on that. If you don’t have paprika, sorry you’ll need another trip to the shops!

It offers the same comfort and depth of flavour. I know I sound like a broken record but this really can be knocked up in 20-30 minutes max. It really is just a task of opening a lot of cans and stirring. But the take home is that it is wholesome. Its leans away from processed foods and its really cheap. 

9 times out of 10 I will make a cornbread loaf to accompany this (recipe here) but if time does not permit you can enjoy this in SO many ways. Serve on rice for the extra grains or just devour in a bowl like soup. I like to pimp the toppings here with guacamole, soured cream, grated cheddar and coriander. Dip crunchy tortilla chips into it or heck…make a nachos and get that grill on! It also makes an excellent vegetarian burrito filling with eggs and rice. Ok…stop it now I’ve given you quick, cheap and versatile.

Serves 4 (I have never made less than this and would advise you make a batch. It serves 2 with extra and is great reheated/frozen for an even quicker ready meal!)

  • 1 x can mixed beans (I always use Napolina for the quality but any mixed beans will do. Avoid anything in a sauce already)
  • 1 x can black beans
  • 2 x cans chopped tomatoes
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp each ground cumin, coriander, smoked paprika,
  • 1 tsp chilli flakes (use as much as you like. I like to use chilli flakes rather than fresh to control the spice here)
  • 1 lime

Toppings & Sides

  • Soured cream OR plain yoghurt with a squeeze of lime
  • Grated cheddar cheese
  • Chopped fresh coriander
  • Guacamole (Or mash 1 avocado with juice from 1/2 a lime and some salt and pepper)
  • Cornbread (see here)
  1. Get yourself a heavy based casserole dish or saucepan.
  2. Heat a splash of sunflower oil and add the onion. Sweat for 8-10 minutes until soft. Add the garlic and cook for a further few minutes.
  3. Add the spices and chilli and cook for 1 minute.
  4. Drain the beans and wash them briefly. Add the beans to the pan and stir. Season.
  5. Add the tinned tomatoes and stir. Wash out the tomato cans with a little water and add that too until its a thick/thin as you desire.
  6. Simmer for 5-10 minutes to let everything warm through. 
  7. Add the juice of 1/2 lime and serve with your toppings and sides!

Don”t feel bound by the beans I suggest here – 2 cans of your favourites will work well. I suggest a mixed can as a base and then go wild with your second – chickpeas or extra kidney beans work well here.

Potato & Goats Cheese Salad

Comments Off on Potato & Goats Cheese Salad read Vegetables and Salads
Potato & Goats Cheese Salad

B

oiled new potatoes coated in melted butter and mint smell like summer in with my parents in Wiltshire and takes me straight back! Delicious served alone with salt and pepper but this recipe all started as I wanted to showcase an amazing ash rolled goats cheese I got in a cheese hamper for my Birthday! It may well be the best I’ve ever had. If you’re interested to try, I used this cheese ‘Dorsten’ from Paxton & Whitfield.

I served the salad with a Friday night steak and a glass of red.

Serves 2

  • About 8-10 new potatoes
  • 1/2 small red onion, diced finely
  • 10g (or a large handful) each of coriander, flat leaf parsley and mint (leave picked)
  • 1 lemon
  • 1 bag rocket leaves
  • 200g sugar snap peas
  • 100g green beans
  • 80-100g goats cheese of choice (Link to the one we used above).
  • 1 knob butter
  1. Boil the new potatoes for about 10-12 minutes until just cooked and soft when pierced with a knife. Drain and add the knob of butter and a good pinch of flaky salt and fresh cracked pepper.
  2. Boil the green beans and sugar snaps for 1-2 minutes before draining and keeping warm in a pan.
  3. Get yourself a large serving dish and add the finely chopped red onion and the zest of the lemon.
  4. Finely chop all the soft herbs and add to the serving bowl with the rocket leaves. Toss together.
  5. Add the warm beans and potatoes (with their buttery juices) and toss to combine.
  6. Squeeze over the juice of half the lemon and a little drizzle of your best extra virgin olive oil and toss to combine.
  7. Finely, dice or crumble your chosen goats cheese over the salad and mix lightly through.

Serve! I served mine simply with a grilled steak but this simple side would be perfect for some grilled salmon, cod, chicken or anything you fancy!

Date Night Tasting Menu

Comments Off on Date Night Tasting Menu read Meat, Seafood, Vegetables and Salads
Date Night Tasting Menu

I

‘m really missing hosting dinner parties and generally feeding people! We’re also missing those rare but spontaneous dinners out when we feel like we’re on a real date night. One of our favourite places to frequent is (well now was) in Pop Brixton (about 100m away from our flat!) Smoke & Salt. Excitingly they are relocating to a permeant hide out in Tooting! Its a real gem and a place saved for special occasions. They have a sharing menu concept that changes frequently so it inspired me this evening for our weekly date night.

The first time we went to Smoke & Salt we had this potato and beef dish which was just amazing. We never got the chance to sample it again so I’ve had to create my own version! A creamy, garlic, mustard, cheesy sauce for some salty cooked potatoes and rare beef. 

The salad adds a nice fresh clean contrast to the beef and potatoes on the side. We enjoyed some of the focaccia chopped and dipped into some rosemary flavoured extra virgin oil with G&Ts before the feast.

Dessert ice cream can be found here. Simply add a shot of Amaretto and one of hot coffee and serve !

Serves 2 (…hungry people as a sharing meal)

Seabass & Roasted Red Pepper sauce

  • 2 seabass fillets
  • 2 garlic gloves, finely chopped
  • 2 shallots (or 1 small onion), finely chopped
  • 1 tsp cumin, coriander, chilli flakes
  • 350g flame roasted peppers – I actually used this jar from Odysea. You can make your own but I had these to hand in the pantry.
  • 1 vegetable stock cube
  • Handful basil
  1. Heat a tbsp of sunflower oil in a saucepan on a medium-low heat. Add the shallots and gently cook for about 10 minutes until soft.
  2. Add the garlic and cook for a 2 minutes.
  3. Add the spices and some generous seasoning and cook out for 1 minute, stirring well.
  4. Drain the peppers from the jar, chop roughly and add to the saucepan. 
  5. Add about 100ml of stock and bring to a simmer for about 5 minutes before stirring in the basil.
  6. Using a food processor (or hand blender) pulse the sauce until smooth – add more stock as needed. I did this by eye. It needs to be like a thick soup. Taste and adjust seasoning if needed. Keep warm while you make the fish.
  7. Season the seabass fillets and score the skin side a few times to stop it curling up in cooking. Heat a tsp of sunflower oil in a hot frying pan over a high heat. Add the seabass, skin side down and press into the pan with a spatula quickly to avoid it curling. Cook skin side down for about 3 minutes. Turn onto the flesh side for 30 seconds and then remove from the heat.
  8. Spoon some sauce onto a plate and gently lay the fish onto. Squeeze over some lemon juice and enjoy!

Crispy roast new potatoes, mustard garlic cream sauce, rare beef rump

  • 1 rump steak (or whatever cut you prefer)
  • 1 tbsp whole black peppercorns
  • New potatoes – about 300g but enough for two depending on hunger.
  • 100ml creme fraiche
  • 1 tsp wholegrain mustard
  • 50g roule cheese
  • 1 small handful fresh chives
  • Splash milk
  1. Half the new potatoes and boil for about 5-8 minutes and then drain. Return to their saucepan and put the lid on. Shake the pot to bash the potatoes up a little and get the edges fluffy.
  2. Tip onto a baking tray, season and drizzle with sunflower oil. Toss so they are all coated in oil. Roast in a 220 over for about 20 minutes until golden and crispy. 
  3. Using a pestle and mortar, crush the peppercorns really finely. Season the steak generouslly on both sides with as much pepper as you like – I like a nice crust! Add salt.
  4. BBQ or grill the steak for as long as you like. Let rest for 5 minutes minimum.
  5. Combine the creme fraiche, roule and wholegrain mustard in a saucepan. Gently heat stirring well to combine (Add splash of milk to thin the sauce when needed). Add half the chopped chives. Taste and season.
  6. To serve, put the potatoes in a serving dish and season. Carve the steak really thinly and lay over the potatoes. Drizzle / dollop the sauce over the top and garnish with the remaining chopped chives. Serve extra sauce on the side.

Asparagus, broad bean, pea, lemon & parmesan salad

  • 1 bunch asparagus
  • Large handful broad beans (I used frozen)
  • Large handful garden peas (I used frozen)
  • 1 lemon, zest only
  • 1 small bunch mint
  • Parmesan cheese for serving
  1. Boil the broad beans for about 1 minutes and drain. You will need to tediously pick the beans from their pods into a serving dish. Use your nail to piece the skin and then just pop the bean out.
  2. Boil the peas for 1 minutes, drain and add to the broad beans.
  3. Drizzle the asparagus in a little oil and griddle on the BBQ or in a pan for just a few minutes making sure they are still al dente! Add to the bean/pea bowl.
  4. Chop the mint finely and add to the bowl. Grate the zest of 1/2 the lemon into the bowl and season all well. Toss to combine. 
  5. Finally, using a peeler, peel some thin strips of parmesan cheese over the salad.