Searched For supper

A food wine and a venison fillet….

October 14, 2014 Comments Off read Meat

I adore this wine (one we sell at work…you can get it here, hint hint). However recent drinking has reinforced my opinion that this is definitely a food wine (i.e. to accompany a deliciously made supper) as I enjoyably and freely found out as I scrambled clumsily to finish making dinner for my guests while sipping merrily on this spicy syrah (on an empty stomach…you see where I’m going with this!?) Its full of flavour and packed with spice but its 14% with some chewy tannins so it needs a good piece of steak or similar.

We enjoyed ours with a piece of pan fried, charred venison fillet/loin, garlicky and creamy cauliflower puree and some buttery green beans. I was intending on making a Syrah butter sauce….but….we drank it. Oops.

Serves 1-2 (depending on the size of the venison)

1 venison fillet
Pinch fresh thyme leaves
1 tbsp whole black peppercorns
1 garlic clove
4 juniper berries
Salt and pepper
Olive oil

In a pestle and mortar crush the peppercorns and the berries until ground. Place in a bowl with the thyme and some seasoning.
Add about 1-2 tbsp of light olive oil and rub the venison fillet in it.
Chop the garlic clove in half horizontally and use it to rub the sides of the fillet (it didn’t like to use it in the actual marinade as it burns easily when cooked)
Leave to marinade for about 1 hour or longer
When ready to cook, heat a frying pan until hot.
Sear the meat in the pan with a little oil on all sides until a nice crispy outside coating has formed. Do this for literally 7-8 minutes for a lovely blushing pink medium cooked fillet.
Once done, remove to a piece of foil and wrap tightly. Leave to rest for 10minutes before slicing on the horizontal and pouring over any resting juices.

Crusted Cod, Balsamic Lentils, Chorizo, Pea, Mint

July 16, 2014 Comments Off read Seafood

This recipe was thrown together after I caved as I frequently do to the delights of Portobello market at lunchtime yesterday. Sometimes I leave my purse in the office just to prevent myself buying anything I don’t need. What with that and an ‘All Saints’ up the road I could be in serious trouble. I saw some fresh peas crying out (literally…how could I leave them) to be stripped and podded from their padded overheated jackets now the sun is out and with some oily and spicy chorizo in the fridge at home they were immediately planned for supper.

Serves 2 (as with many of my recipes, this is done with the ‘handful’ measurement so scale up as appropriate. I usually allow 1 handful per person for things like peas etc)

2 cod fillets
2 Large handfuls of breadcrumbs (About 30-50g)
Bunch flat leaf parsley
1-2tbsp extra virgin olive oil
1 large garlic clove, crushed
4 oz Puy Lentils
1 tbsp balsamic vinegar
About 500g fresh peas in their pods, 250g shelled (of two large handfuls of frozen peas)
50g chorizo, chopped into chunks
Handful chopped mint
Green beans to serve

Begin by simmering the lentils for about 18-20 minutes until tender
Meanwhile, whiz up the bread crumbs in a processor until fine and then add the parsley and some seasoning and blend until all chopped together. Add enough oil to bind the mixture together so it isn’t too dry.
Preheat the oven to 200°C and line a baking try with foil. Place the cod fillets skin side down on top and pat a large handful of the breadcrumb coating onto the top. (add more oil to the mixture if it looks a bit dry and won’t hold together).
When the lentils are cooked, drain and set aside. Fry the crushed garlic in a little oil to soften on a low heat. Once soft, turn up the heat and add the balsamic and let it simmer for a few seconds before tipping in the lentils and seasoning to taste. Keep warm while you cook the fish.
Bake the cod for about 6 minutes until just cooked and flaky and the breadcrumbs have started to brown and crisp on top.
Lastly while the cod is cooking fry the diced chorizo in a hot pan until the oils begin to release. Add the peas (which you can par- boil first if you like but I love them raw and green) and coat in the lovely orange oil.
When ready to serve, place the cod on top of the warm lentils and spoon the pea and chorizo around the edge. Drizzle with any remaining oil from the pan and scatter with mint.
Serve with buttered and minty green beans if you like!

Dukka Spiced Mackerel, Parsley Lentils, Roasted Hazelnuts

July 12, 2014 Comments Off read Seafood

Mackerel isn’t everyone’s first choice when choosing fish from the supermarket counter. A brownish muddy coloured complexion doesn’t exactly win any beauty competitions and ball your over with a sense of freshness and health. Although popular these days as being cheap people often give it grief for being a ‘dirty fish’. However…its full of excellent healthy oils, is reasonably priced and can importantly handle bold flavours such as Thai marinades, soya sauce and curried spices. Crusted in dukka and served on some nutty lentils here made a satisfactory Friday night supper.

Serves 2

2 mackerel fillets, scored on the skin side
1 tbsp dukka (see here, leave out the mint)
4 oz Puy lentils
1-2 garlic cloves, crushed and chopped
Very large bunch flat-leaf parsley, roughly chopped
½ lemon
25g hazelnuts
Mint leaves for garnish
Coconut/light olive oil

If large, cut your fillets in half and season in a shallow bowl. Scatter over the dukka and add a slash of olive oil and massage the spices over the fish. Set aside until ready to cook.
Simmer the lentils for about 18-20 minutes until tender but still with a bite/texture and the drain.
Meanwhile, roast the hazelnuts in a very hot oven for about 8 minutes until toasted and the skins are beginning to peel off. When cool enough to handle rub off the skins and chop roughly into halves and set aside.
Saute the crushed garlic in a little oil in the pan you cooked the lentils in until soft. Return the lentils to the pan and season generously. Add the parsley and lemon juice and mix to combine the flavours. Cover the pan to keep warm and set aside while you cook the fish.
Heat a frying pan with a little coconut or olive oil until hot. Fry the fillets scored (to prevent them curling up) skin side for about 3 minutes until crisp. Turn for the final minute or so to finish the cooking and add the chopped hazelnuts to the pan at this stage also. (The mackerel will take a matter of minutes so don’t overcook of they will dry out)
Serve the lentils topped with the mackerel fillets and scattered with the toasted hazelnuts and a few sprigs of mint. Could do with a dollop of lemony homemade mayo and some wilted greens.

Chilli and Cornbread

January 2, 2014 Comments Off read Meat

This is one of those rare suppers that is all the more appreciated when eaten in front of the TV on a chilly winters evening warming your lap- served in a warm bowl topped with cooling soured cream, freshly made guacamole and a hearty door-stop-wedge of cornbread smothered in butter or extra cheese- it hits the sport every time!

If you prefer, serve with rice instead of cornbread. I also highly advise you to make your own guacamole- I promise it is one of the easiest things to knock up and once you’ve made it, you’ll never buy a plastic pot of the gloppy stuff again. Regardless of taste- its quicker to make too!

Chilli (Serves 3-4)

450g beef mince
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, chopped finely
1 tsp each- ground cumin, coriander, chilli powder, chilli flakes
300ml red wine
1 tbsp Worcestershire sauce
1 heaped tsp marmite
400g chopped tomatoes
1 can kidney beans
To serve- soured cream, guacamole, cornbread or rice

Heat a heavy based saucepan on the hob and add a splash of olive oil and soften the onion and red pepper for 10 minutes or so. Add the garlic and cook for a few more minutes.
Add the mince, break up and brown well. Add the spices and cook out for a few minutes.
Turn up the heat and add the wine, Worcestershire sauce and marmite and brink to a simmer.
Add the tomatoes and stir to combine.
Either simmer gently with a lid on, on the hob for 20 minutes or in an oven preheated to 180°C
After this time, add the kidney beans and stir well. Remove the lid and cook for a further 30 minutes until the liquid has reduced and thickened. This can cook away slowly for as long as you like, in a low oven. If it gets dry, add a splash of water.

Guacamole

2 ripe avocados
1 small red chilli, chopped finely
1 lime, juice and zest
Small bunch coriander, chopped
Salt and pepper

Mash up the avocado flesh with a fork in a small bowl,
Stir in the chopped chilli, lime juice and zest and coriander and season. Serve at room temperature.

Cornbread– See here

Parsnip Puree, Honeyed Parnips, Seasbass, Hazelnuts

December 14, 2013 Comments Off read Seafood

A welcome and precious escape home to the wonderful freshness of my Wiltshire countryside home for the weekend. After a day embracing the beginning of December and with scarfs wrapped tightly around our chilly necks, my sister, mum and I headed home to a blushing fire and dinner as darkness landed.

However….not without entertainment. As realisation hit that we’d forgotten to pick the allotment parsnips for supper, a comical scene unfolded. My sister (with iphone torch) mum (dressed unsuitably in fur and boots) and myself with makeshift garden fork attempted to scavenge the stubborn homegrown parsnips from the depths of their cosy blankets in the tightly packed allotment soil like thieves. Covered suitably in mud and with freezing hands, the kitchen beckoned and dinner tasted even the more delicious as a consequence….

Serves 3

3-4 large parsnips, peeled
1 tbsp runny honey
1-2 tbsp olive oil
Milk
1 bay leaf
2-3 black peppercorns
1 sprig of rosemary
2 large knobs of butter
Squeeze of lemon juice
Grating of nutmeg
Handful skinned hazelnuts
3 seabass fillets
Green vegetable of choice- green beans, curly kale, wilted spinach..

Preheat the oven to 190°C. Cut at least one of your parsnips into long chunks for roasting. Drizzle with oil, season and roast in the oven for 30 minutes tossing half way through. After this time, drizzle with honey and return to the oven for 10 minutes or so until crisp.
Meanwhile, for the puree, chop the remaining parsnips into chunks. Place them into a saucepan and cover with ¾ milk and ¼ water- just enough to cover. Add 2-3 black peppercorns, bay leaf and the whole sprig of rosemary. Bring to the simmer (being careful the milk doesn’t bubble over) and simmer gently for about 20 minutes or until really tender when pierced with a knife.
Once tender, drain reserving the cooking liquor and puree in a processor with plenty of seasoning, a knob of butter and add a splash of cooking milk to loosen until your liking. Add a grating of nutmeg and keep warm while you fry the seabass.
Heat a frying pan until hot and toast the hazelnuts for a few minutes. Add a splash of oil and fry for a further few minutes until fragrant. Remove from the heat and lightly crush or chop the hazelnuts. Set aside with the hazelnut oil.
Add a splash more oil to the pan. Score the skin side of your seabass fillets to prevent them curling up and season well. Fry in the hot pan for about 3 minutes on the skin side until crisp and then turn for the final minute.
Add a knob of butter to the pan and a squeeze of lemon and baste the fish. Let the butter brown a little as it turns nutty and delicious- beurre noisette.
To serve, divide each plate with a spoonful of puree and top with some green beans, kale or spinach. Place the fish on top with a spoonful of the beurre noisette and add a handful of the roasted parsnips. Finally, scatter over the hazelnuts and a drizzle of their oil and enjoy!

Fish in Brown Shrimp Butter

May 26, 2013 Comments Off read Seafood

This really is my idea of a speedy fast-food supper which takes less than 5 minutes to cook. The longest part of the process in fact was getting the capers out the jar. Oh and chopping the parsley was fairly taxing…….

Serves 2

2 white fish fillets of choice e.g. cod loin (as shown), Dover/lemon sole, plaice fillets, haddock
1 small pot of potted brown shrimp (I used the Morecombe Bay brand)
1 tbsp drained capers
Juice of ½ lemon
Generous handful of chopped flat-leaf parsley
Splash of olive oil

Have all the ingredients for the sauce ready before you start as once the fish is cooked, it takes seconds and must be served warm. Heat a splash of oil and a sliver of butter in a hot frying pan.
Season your fish and depending on how thick it is, fry gently on both sides until just cooked. A fillet a few centimeters thick should take 2-3 minutes.
Remove from the pan and set aside to rest while you quickly make the brown shrimp sauce.
Add the potted brown shrimp and its butter (If using packaged brown shrimp, add with a good tablespoon of butter)
Add the drained capers, the juice from half the lemon and a handful of chopped flat leaf parsley. Allow the butter to melt and the flavours to combine before pouring over the fish and serving! Its that simple! Serve with crusty bread or roast potatoes/mash or whatever you fancy.

NOTE: Work quickly and if the pan is too hot the butter will burn. Browning the butter will add a nice nuttiness but if it is beginning to catch, just remove the pan from the hob as the residual heat of the pan will be enough.

Dark Chocolate Sorbet

January 9, 2013 Comments Off read Sweet Treats

Nothing additional added. No secret extra ingredient. This hasn’t been fiddled with. I’m known for always adding twists and tweaks to recipes to add an extra special touch and style which is usually appreciated. However, after what must have been the 100th time at knocking out the standard cauliflower cheese for a mid week supper, I decided to explore the tasty addition of a few added flavours. Don’t get me wrong it was delicious but with a few glaucoma-like glares from the family, I soon realised some dishes are best left untouched. This is one of them. The chocolate flavour (and I am by no means a chocolate lover) confidently powers through like Usain Bolt in 100m final. As a milk chocolate hater but a 90-100% addict, this is perfect for the dark chocolate fans. Left alone, you can experiment with what its eaten with instead….This recipe was helped by one of my favourite ice cream master David Lebovitz.

555ml water
200g caster sugar
75g ‘Green & Blacks’ dark cocoa powder
Pinch salt
170g dark chocolate, chopped finely
Splash vanilla extract

In a saucepan, whisk together 375ml of the water, the sugar, the cocoa and the salt. Heat, whisking for a few minutes until all the cocoa is combined and mixed into a silky texture. It may not look like its going to mix but keep whisking.
Bring to the boil and bubble for about a minute, until a little more thickened and syrupy.
Remove from the heat and add the finely chopped chocolate and vanilla and whisk until the chocolate has melted. Add the 180ml of remaining water and mix.
Transfer to a blender and give it a few pulses to blend it all together thoroughly. Chill until cold.
Then churn in an ice cream maker until thick and soft textured (about 30-40 minutes)

Barbeque Chicken and an Italian Stuffed Flatbread

September 9, 2012 Comments Off read Poultry

Balmy summer evenings and a seduceable glowing barbeque like this evening, consistently bring out this beauty of a recipe and reinforce my opinion that Jamie Oliver, is in fact, descended from God! Ok…….this may be taking it a little far, but this cheeky barbeque marinade from ‘Jamie at Home’, is without doubt my most favourite and not a summer goes by that we don’t devour this, with smiles and sticky faces. Its great for coating a leg of lamb, rack of pork ribs or, in our case, a spatchcoked chicken- its devine. Served alongside a fresh, cleansing coleslaw and a cry-worthy Italian stuffed bread, supper is done and dusted……

Marinade

1 heaped tsp cumin seeds
2 tbsp fennel seeds
5 cloves
bunch of fresh thyme, leaves picked
bunch of fresh rosemary, leaves picked
zest and juice of 1 orange
1 bulb garlic, crushed
4 heaped tsp sweet smoked paprika
6 tbsp balsamic vinegar
130ml tomato ketchup
8 tbsp olive oil
10 bay leaves
Salt and pepper
1 spatchcoked chicken or your chosen meat

Grind the cumin, fennel seeds and cloves in a pestle and mortar with some salt and pepper.
Chop the thyme and rosemary leaves and combine with the orange zest, juice and garlic and place into a large bowl with the spices. Mix together.
Add the rest of the your ingredients and mix thoroughly.
Now add your chosen meat and coat completely with the marinade to cover all the surfaces. Cover with cling film and leave in the fridge to marinade for as long as possible or at least an hour.
When ready to cook, preheat the oven to 180°C. Cover the chicken with foil and roast for about 1 hour to cook the majority of it and release the juices. Finally, finish the cooking on the barbeque, which will crisp the skin and the outside and give a crunchy texture. Use the excess marinade to baste the chicken as it cooks.

This flatbread is absolutely delicious. I filled mine with a rich, punchy blue cheese but any good melter does the job. A (and I stress- good quality) buffalo mozzarella is stringy and mild or a personal favourite for its meltworthy quality, taleggio is tasty and gooey but here I have used a blue cheese which is just down-right decadent and rich. It was a little overpowering if I’m honest but it makes a lovely alternative to a hunk of filling, stodgy bread as it is lighter, crispier and doesn’t steal the show from the main event- the chicken (did I mention is was amazing yet…………?)

200g strong white bread flour
1 tbsp extra virgin olive oil
150g cheese, taleggio, buffalo mozzarella, blue cheese or any other good quality melting cheese
Flaky maldon salt
1 sprig of rosemary, leaves picked

Sieve the flour into a large bowl and add the oil, a pinch of salt and 100ml of warm water.
Mix with a spoon or fork until combined into a smooth dough (you may need a splash more water depending on your flour). Form into a smooth ball and place in a bowl, cover with cling film and leave for 30 minutes
Then, knead the dough for a few minutes until elastic and smooth. Divide into two and place back in the bowl to rest for 15 minutes, covered.
Preheat the oven to 225°C . Roll one half of the dough as thinly as possible (a couple of mm) into a large circle and place on a lined baking tray. Grate the cheese over the top and a pinch salt if you want.
Roll out the other halve of the dough to the same size and place over the cheese. Pinch the edges together to seal in the cheese.
Scatter the top with salt, rosemary and a drizzle of oil. Make a couple of slits in the top to let out the steam.
Bake for 25 minutes until crisp and golden. You may need to check the underneath of the bread to check it is crispy towards the end. If not, return to the oven directly onto the racks without the tray for a few minutes.

Finally, a lovely tangy coleslaw. Any, in fact, will do but I however got carried away and opted for a lovely Thai infused/Asian Slaw which- I know, I know, does not go ideally with a barbeque chicken and an Italian, cheesy bread, but, all the same, our hungry stomaches didn’t protest too much….

Slaw

½ a red cabbage
4 carrots
2 spring onions
1 bunch coriander
1 handful of salted peanuts

Dressing

8 tbsp lime juice
Zest from 1 lime
6 tbsp olive oil
2 tbsp sesame seed oil
2 tbsp soy sauce
2 good pinches of brown sugar
2 tbsp freshly grated ginger
1 garlic clove, grated
1 fresh red chilli, finely chopped
1 large bunch of chopped basil and coriander leaves

Using the shredding attachment on a food processor, shred the cabbage and carrots, separately, then combine in a large bowl.
Slice and finely chop the spring onions and add to the cabbage mix and add a handful of chopped coriander.
To make the dressing, mix together all the ingredients in a jam jar and shake thoroughly together until combined. When ready to serve the salad, coat the cabbage in the dressing and top with the salted peanuts.
Serve!