Posts tagged basil

Peach, balsamic & heirloom tomato salad

August 14, 2022 Comments Off read Vegetables and Salads

y sister and I enjoyed a version of this salad on our holidays in Greece and it’s been with us nostalgically since. I’ve sadly forgotten whether it had little cubes of salty pancetta or crumbled feta cheese in it but what I do know is that peaches and balsamic were a hit. A very valid excuse to return and I hope that little Greek taverna is still tucked away in the port of Sivota awaiting our us…

Promise me you won’t dare think about making this salad with out of season tomatoes or peaches in Winter. Its a summer salad where only juicy fresh tomatoes will do – preferably from your bounteous allotment if you are so lucky to have one! I hold no accountability for anyone making this in November and complaining about the lack of flavour…

Serves 2 (as a main / large side)

2-3 large tomatoes (gorgeous ripe heritage / heirloom tomatoes look prettier here, taste amazing and make the salad interesting. Try some yellow or green ones as well as your usual red)
200g cherry tomatoes
1 shallot
2 ripe peaches / nectarines
1 tbsp red wine vinegar
Handful of salad leaves e.g. rocket, watercress, lambs lettuce
Handful basil leaves
Balsamic glaze
Flaky salt and black pepper
*Optional cheeses – a salty element works fantastically in this salad and a cheese is ideal. I actually made this with fried halloumi the night before. Think about adding cubed fried halloumi pieces, crumbled feta, goats cheese, shaved parmesan or a big bulging burrata!

Cut the cherry tomatoes in half and place in a bowl. Chop the shallot in half and then into fine half moon slices and add to the tomatoes. Sprinkle over a generous pinch of flaky salt and cracked black pepper (the salt will draw out the juices so don’t be shy here with the seasoning). Add the red wine vinegar, stir and leave to sit for 10 minutes or so.
Slice your large tomatoes into rounds or big chunks – however you like. Mix up the shapes for added texture and interest!
Next, slice the peaches/nectarines into chunky slices.
Get a large serving plate or bowl and add your leaves. Scatter over your sliced tomatoes and peaches/nectarines and season well. Toss in your cherry tomato-shallot mixture with the juices.
Give everything a good and gentle toss together and then rip over the basil leaves.
If using cheese, add this now.
Drizzle over your balsamic glaze and serve!

Roasted Tomatoes & Cold yoghurt

April 24, 2022 Comments Off read Vegetables and Salads

‘ve been absent for some time I know. In fact, this has been my biggest hiatus from blogging since I started “forage in the pantry” back in 2012! I haven’t stopped cooking and creating you’ll be pleased to know! On the contrary, I’ve been taking inspiration from our recent travels “honeymooning” in Mexico where I fell head over heels in love with the tacos, avocados, burritos. An oh the mezcal. I’ve been greedily recreating since…and a Mexico post is due.

I have however been back at school. Wine School. Studying for my WSET Diploma. And with studying commitment has come a compromise. I’ve swapped camera spittoon and evenings learning the maximum yields in Champagne to the advantages of hand harvesting…

I am loving it and whilst the end if not near, I am hoping to have some time in the summer to dedicate for recipe inspiration. So dear followers, I am simply on a blogging sabbatical, not retiring yet.

A sunny summer lunch with the family inspired me to pop up a quick and easy side dish that seemed to get a lot of attention. This one is from ‘Ottolenghi’s’ SIMPLE, but with some modifications, obviously. But its a real winner for ease and flavour. A monkey could make it, I promise. Its fantastic as a side dish for some roasted or barbecued meats or as a starter scooped up with warm pitta or crusty sour dough. The hot/cold contrast is an added bonus.

Serves 6 (as a side dish)

600-800g cherry tomatoes, best you can afford.
3 large cloves garlic, crushed
2 shallots, sliced
4 large sun-dried tomatoes, chopped
2 tbsp sumac
1 tsp dried chilli flakes
1 tsp chopped thyme/rosemary
1 lemon
Handful basil
Handful pine nuts, lightly toasted
400g thick Greek yoghurt (I always use Skyr)
To serve – toasted pitta/crusty sour dough OR as a side dish.

Preheat the over to 200 degrees and get yourself a large roasting tin/dish.
Add all your cherry tomatoes in an even layer.
Scatter over the sliced shallots, crushed garlic and chopped sun-dried tomatoes.
Season well with salt and pepper and sprinkle over the sumac, chilli and thyme leaves. Grate over the zest of half a lemon.
Drizzle with some olive oil (or use the oil from the sun dried tomatoes jar) and toss well to combine.
Roast for about 20 minutes keeping an eye on them until the tomatoes have broken down and rebased their lovely juices.
Remove from the oven and leave to cool slightly before tearing over all but a handful of basil leaves.
Get yourself a nice serving plate and spoon the yoghurt on top. Spread out and create a slight well in the centre.
Spoon over your lovely roasted tomatoes and their juices.
Scatter with the pine nuts and any left over basil and serve.

Bonus recipe – Roasted new potatoes with oregano & feta

Preheat the oven to 220. Cut your potatoes in half and place on a baking tray
Scatter with flaky salt and dried oregano.
Drizzle with oil and roast for 30 minutes until crispy and golden.
Remove from the oven and let cool slightly before crumbling over some feta.

Provence & Tuna Tomato Salad

August 1, 2018 Comments Off read Seafood, Vegetables and Salads

t has taken me over a week to write this post. Firstly because I’ve been nursing some holiday blues but secondly because I’ve been thrawling through my photos from the holiday to choose the best memories. Alas, this task painfully didn’t help the holidays blues… I’ve been reminiscing since. I’d also like to take this early opportunity to admit that many of these photos were taken by talented holiday date.

rovence. Where do I start. After what can only be described as the most perfect, special and stereotypical week in the South of France I was inspired to cook and create. France is so full and generous in its freshness, variety and produce. From wine to vegetables, cheese to meat. After staying in a self catering apartment among bee laden lavender bushes and luscious green climbing vines, I relished the chance to cook with these fantastic products every evening with a different local bottle of rose to sample – research. It’ll be a few more weeks before I welcome the tomato salad back into my weekly menu, after devouring one too many, but the variety and freshness really was stunning. That said, there is a recipe at the end of this post. I promise. But first a whistle stop tour through some highlights of the trip. My top foodie, wine and scenic experiences that I would highly recommend.

e visited so many markets with character and charm. We drifted through the cobbled streets of Provence, stopping for coffee and to people watch. Whilst we saw some magical towns, it was Aix that stole my heart for food and life…and Saint-Remy-de-Provence for style, design and utter class. The Saturday market in Aix made my eyes glow and my culinary pulse race like a kid in a candy store. We bought fresh beans – green, white and red, and a rainbow of tomatoes. Purple basil, giant lemon and handfuls of sun dried tomatoes. Olive bread, charcuterie, and sunflowers.

The saucisson was to die for…we made it through on samples alone.

Following the markets, the days were filled with exploring the region, tasting the local rose and dining on the greatest of lunches. One of the highlights of the trip was the beautiful Chateau La Coste where we did just that. Tasted the best wines on offer followed by a rustic feast on ‘The Terrace’. (There is a more formal dining area, but ‘The Terrace’ offered both charm and ease – Chateau La Coste)

As if we were in need of better nourishing, a special and romantic lunch at the foot of Mount Ventuox after a morning absorbing Sénanque Abbey and its lavender moat, we visited somewhere rather special that I could not ignore. Hotel Crillion le Brave. You’d certainly not be in short supply of decadent hotels in Provence but this was quite the experience. And just a lunch experience I might add. A night will set you back a months worth of rent so we settled for cold rosé, more tomato salads and a feast for two while we settled in and wrote our postcards.

If you’re wishing to visit, it is also interesting at the foot of Mount Ventoux. So if you’re committed to working off that lunch then you can always challenge yourself to a fearful cycle.

op experiences for a week in Provence:

Chateau La Coste – lunch, art, wine tastings
Aix-en-Provence – tour the town, visit the markets, people watch. Coffee in the garden of the gorgeous Hotel Pigonnet.
Saint-Remy-de-Provence – stylist and beautiful town for great interior shops, design pieces and fabrics
Senanque Abbey – stunning and magical. Go early – before 9am if possible as otherwise you’ll be swamped with coach tours
Gordes – clifftop town with stunning views. Have a coffee overlooking it.
Calais – a boat tour to the Calanques (I would do the 3/5 calanques trip. The 8 would be overkill). If its not too hot, hike to 1 & 2. (About 1-2 hours in total depending on fitness)
Hotel Crillion le Brave – something special for me but if you’re keen to also explore it, its a great lunch spot.
Lavender fields – I’d avoid any tours, just visit any fields you drive past
Vineyards – stop in at as many as your can that you pass on the roadside. They all have something different to offer. They will all be welcome to host you!
Hot air ballooning – we did this at 5am-9am for sunrise over the region. Stunning and special. Champagne and pastries on landing. *Note, wind can disrupt bookings during the summer so prepare to be flexible.
La Bastide des Amandiers – we stayed in this lovely self catering apartment. I could not fault it. (No children allowed. There are 3 x apartments. One sleeps 4, the others sleep 2).
Transport – you’ll need a car for any travel you’ll want to do and especially if you’re staying at Le Bastide des Amandiers.
Marseille – we flew into Marseille airport and spent a night there before heading out to Provence. We spent 2 romantic evening in this jazz bar – La Caravelle – which is quite literally the hidden gem of the town, overlooking the harbour. They offer great cocktails and sharing meat, cheese and bread boards.

ow I promised you a recipe and here it is. A simple and rustic tomato salad with a lightly grilled tuna steak.

Ingredients (Serves 2)

2 tuna steaks
4-5 large heritage tomatoes. (Different colours if you can find them) – room temperature.
1 small red onion
1 large handful of green/purple basil
1 small cucumber
1/2 loaf stale baguete/bread
Extra virgin olive oil & balsamic vinegar
1 lemon

Start by preparing the tomatoes (its important they are at room temperature). Cut them in various sizes. I like to slice some into chunks, some into slices and some finely. Place in a large serving bowl.
Deseed the cucumber and chop as you wish and add to the bowl.
Finely slice the onion into half moons and half again and add to the bowl.
Roughly chop the basil and add this too with plenty of seasoning and the juice of 1/2 the lemon.
Drizzle with some extra virgin olive oil and balsamic vinegar/glaze on serving.
Cube the bread into croutons sized pieces and fry in hot oil in a frying pan with plenty of seasoning until golden. Drain and add to the tomato salad.
To cook the tuna, heat a griddle, grill or non stick frying pan until hot. Season the steaks and cook for around 1 & 1/2 to 2 minutes on each side so just seared not he outside and pink in the middle.

Serve with a fine rose or a nice red. The red goes well with the beefy tomatoes and the tuna.

Vietnamese Chicken Salad

May 21, 2018 Comments Off read Poultry, Vegetables and Salads

his recipe was required on a warm summer evening when a healthy dinner was the priority but sustenance was a must. I took inspiration for this from one of the simplest and freshest salads I greedily devoured at an Asian supper club I went to last year. If you haven’t been to or heard of Uyen Luu and her culinary adventures then I highly encourage you to head over to her website (see here). But not yet…read my blog post and cook this recipe first!

This recipe is all about the freshness, variety and abundance of herbs – these are vital and will either make or break the dish. Uyen’s version is far cleaner, using poached chicken that she shreds and stirs throughout the salad. This is ideal as a fresh starter but my hunger and craving demanded something crispier and oiler so I opted to fry my tender succulent chicken strips. I also opted for a punchier dressing, using lime, sesame and soy, than Uyen’s simpler version but both are eqaully as delicious.

One thing we do share is the need for prawn crackers here. Personally if you can’t get hold of the big, golden ones they offer in the best Thai restaurants, then the cheaper the better! And I suggest you buy 2 bags as if you’re anything like me the first bag gets demolished during cooking.

Tip – If you really want to make this salad to its best (and generally for a must-have in the any keen cooks kitchen pantry) then I strongly recommend you buy a julienne peeler noted below. They might occasionally shave your fingers off (beware – they’re sharp!) but hey…its worth it for such a great salad.

Serves 2

Salad

2 chicken breast, cut into thin strips
2 carrots
2 courgettes
Large bunch basil, leaves picked
Large bunch mint, leaves picked
Large bunch coriander
Large handful salted, roasted peanuts, lightly crushed.
Prawn crackers to serve

Picked Onions

1 red onion, sliced
3 tbsp cider vinegar
3 tsp caster sugar
Salt and pepper

Dressing

1 large garlic clove, crushed
2 teaspoons freshly grated ginger
1 large red chilli, finely chopped
2 tbsp soy sauce
2 tsp sesame oil
1 1/2 tsp fish sauce
2 tbsp lime juice
1 tsp runny honey

Start with the onions. Combine the vinegar and sugar in a shallow bowl and add the sliced onion. Season, combine and set aside for 20-30 minutes.
To make the dressing, combine the ingredients in a jam jar and shake well. Taste. This is vital as everyones soy sauce is different (low salt, normal, high quality, low quality etc) so all dressings will taste different. Add more lime/soy/fish sauce to taste. Don’t be afraid to go punchy as it will need to told its own when applied to the salad.
Make the salad. (Using a julienne peeler will give you the best results here (see here), but if you’re patient, then you can very very finely slice the carrots and courgettes into strips. Alternatively, you could use a courgetti machine but it won’t give you quite what you want here.) Julienne the carrots and courgettes into a large bowl. Chop the herbs roughly together and add 3/4 of them to the bowl. Add the roasted, chopped peanuts.
Drain the onions after 20-30 minutes of steeping and add all but a handful of these to the salad. Mix all to combine well and set aside while you cook the chicken.
Heat a frying pan until hot and add a splash of vegetable/sunflower oil. Season the chicken strips and fry on a high heat until just cooked and golden but still moist.
Remove from the heat and use forks to pull the chicken into strips.
Dress the salad quickly with the dressing.
Divide the salad between two bowls and top with the succulent chicken (or you can stir the chicken throughout the salad). Scatter over the raminaing handful of red onions and herbs.
Serve with prawn crackers and devour with chop sticks.

Raw Citrus Salad

June 29, 2017 Comments Off read Seafood, Vegetables and Salads

f you’ve been (un)lucky enough to experience the heat wave that swept the UK last week then you’ll probably agree that appetites change from being food dominant to a welcome craving for frosty, cold and delicious beers. Iced rose if thats more your thing, or perhaps just a freshly made lemonade in the sunshine. However, food still has its place but freshness, lightness and nothing too heavy takes the culinary crown. This salad was perfect after what was probably the hottest day of the year so far. After trawling over London for a meeting – which at the time felt dramatically reminiscent of a desert voyage – I was in no fit state for cooking anything too warm later that evening….

This therefore seemed the perfect opportunity to make a fresh salad but one to replenish the nutrients. And time to crack out an ingredient that’s been waiting patiently in my pantry for the past few months. A little gift from overseas from the Norwegian’s. I’ve not seen a oil like this before but have been delighting in it since. Whilst I’ve tried flavoured oils in the past which I’ve found to be either bland or synthetic, this little oil/balsamic combo – mandarin oil with an epic peach and apricot balsamic – served neat and combined in equal measures with some crusty bread for dipping was amazing! I instantly thought seafood, fennel, and raw salads….after thoughts of frosty beers and rose. I did mention it was very hot…

With a lack of garden space or even a balcony in London (sympathy welcomed) there was sadly no place for a BBQ here. But if you do then this would be an amazing salad served with charred barbecued squid or octopus. Or keep it simple and griddle your asparagus or sea bass. The smoky bbq flavour is perfect for anything citrus here.

Like I said, its a meal for a hot day…minimal effort, more an assembly of flavours. Feel free to add in any other ingredients of choice or fish and seafood.

*NOTE – if you’ve no time to pop to Norway for these delights, a really good extra virgin olive oil with either a generous squeeze of lemon/lime/orange would work a treat. Try adding a few very thin slices of orange segments or grated zest too. Blood orange if you’re feeling extravagant.

Serve 2

2 celery sticks, finely sliced
1 bunch asparagus spears
1 bulb fennel, sliced wafer thin (using a mandolin if you have one)
1 handful walnuts, toasted and lightly crushed
Small bunch fresh basil and mint, finely chopped
1 lemon/orange/lime
Extra virgin olive oil and 1 orange OR flavoured citrus oil or equivalent to above
2 sea bass fillets (or as above, squid, octopus etc)

Hest a frying pan/griddle pan to medium high and add a splash of light olive oil. Griddle the asparagus spears to just take off the rawness for a few minutes until beginning to char. Season and remove from the heat and set aside.
In a large mixing bowl, combine the celery, shaved fennel, toasted walnuts and finely chopped herbs.
When the asparagus spears have cooled a little, add them to bowl.
Season and grate in the zest of half the lemon.
The next bit if up to you. Add the citrus oil, and the juice of half a lemon or add the juice of an orange/lime and some plain, extra virgin olive oil. Its all about taste. You need a fresh citrus flavour but it needs to be balanced.
Set aside once done. Fry your fish and serve atop your fresh salad.

I served mine alongside some roasted carrots …I’ll admit this isn’t supporting the cooling and ‘non hassle’ trend I championed above. What can I say, the frosty beer worked a treat…

Slice 2-3 large carrot into chunky diagonal chunks
Season and drizzle with olive oil
Scatter with 1 tbsp of cumin seeds
Roast for about 25 minutes until starting to caramelise and soften. Check after this time and leave in longer if needed.
5 minutes before they look ready, add 1 btsp running honey and combine. roast for 5 more minutes.
Remove from the oven and served, slightly cooled, with your citrus salad (also lovely to add chopped parsley and crumbled feta/goats cheese)

Chorizo & Butterbean Stew

May 23, 2017 Comments Off read Seafood

his recipe is the absolute ideal for a balmy, summer provoking Monday night after work. My mind battled with the joys of staying out in the sun as long as possible and the equal craving for some kitchen relaxation that only stirring a pan with a wooden spoon can bring. Ideal for a speedy but flavoursome dinner that can be knocked up in minutes for one, for two, or for many and tomorrows leftovers. Admittedly my holiday blues were kicking in….so the Med influence snuck back to the kitchen.

Mediterranean food is not usually my cuisine of choice but having spent last week in Corfu on a grounding, enlightening and entertaining yoga retreat (Just Relax Yoga retreats) dining on gorgeous vegetarian tapas and authentic Greek dishes, it solidified my theory that you only need just a few star ingredients to make a knock out dish. After many a beer one night in the Greek sun and a hunger like a pig on a diet, me and the yogis frantically ordered a table full of tapas. Now it may…may have been the hunger and hanger that made it more memorable but when a glutinous bowl of giant butter beans bathed and hugged in a smooth creamy tomato sauce was placed in front of me, I was in heaven. Devine. I’ll admit, the butter beans were twice the size in Greece but beggars can’t be choosers in London eh? After a week in Greece I was keen to get something similar into my regime…

Serves 2

1 onion, chopped
1 large garlic clove, crushed
400-500g chopped tomatoes (1 can or carton)
150g chorizo, diced/cubed
1 tbsp fennel seeds, light toasted then crushed
1 x can butter beans, drained
Bunch basil and parsley, chopped
1 lemon, zest
Salt and pepper
2 x sea bream or a white fish fillet of choice.

Soften the onion in a little olive oil in a saucepan for about 10 minutes until translucent and starting to caramelise.
Add the chorizo and the garlic and cook for a few more minutes until the chorizo is beginning to crisp and release its oils.
Add the chopped tomatoes, crushed fennel seed and some generous seasoning.
Simmer until reduced a little for 5 minutes or so.
Add the drained butter beans and heat through.
Simmer until reduced to a stew like texture. Taste and season as needed.
Finally add the lemon zest and herbs and stir to combine.
Serve with fried or grilled fish and a scattering of leftovers herbs and lemon! (Gremolata is wanted)

Crispy Asian Beef

January 7, 2016 Comments Off read Meat

f you’re intending on sticking to or continuing to stick to a healthy diet this month after the indulgences of Christmas then I recommend Asian food as a good go to. It packs a reliant punch on flavour without compromising on health and nutrition. Not to mention that this is a really quick recipe and can be served out in about 20 minutes.

As a passionate cook and appreciator of food I have always been the type to savour my meals either for flavour or appreciation for the time and effort spent creating it – either by myself or more importantly a fellow cook. However, I can’t help but notice that many of us eat too fast. Not only does this encourage us to be unappreciative of the food, time and effort that has gone into making it but you cannot appreciate and savour the flavours. Sticking to the topic of nutrition and health this month, on a nutritional side the faster you eat the more chance you have of overeating. Eating slowly allows your stomach to register satiety at the right time. It also helps improve your digestion. Hand in hand with this I also recommend chewing your mouthfuls more to aid speed and digestion. Just putting down your fork (or chopsticks) after eat mouthful to enjoy, talk to your dinner friends and take your time is such a great habit to get into.

That said, a great way to get into this habit if using chopsticks! Not only is it fun and authentic but if you’re anything like me and still learning you can’t help but eat slowly…if at all. So obviously have a fork ready to hand to prevent starvation.

NOTE: Quite without meaning to I’ve created a gluten free meal using my stash of ‘Clearspring Gluten Free Brown Rice Noodles’. Asain food is a great go-to is your are gluten free. As I say, it packs a punch on flavour without compromising nutritional requirements.

Serves 2

250g beef mince
1 thumb size knob ginger, finely shredded
1 large garlic clove, crushed
1/2 red chilli (hotter the better here)
1 star anise
1 tbsp sunflower oil
2 tbsp soy sauce
1 tsp sesame oil
1tsp fish sauce
Bunch coriander, chopped
Bunch basil, chopped
4 spring onions, chopped
100g ‘Clear Spring’ ‘Gluten free brown rice noodles’
1 tsp sesame oil
Juice 1 lime
Serve: I recommend a nice lime juice covered fresh crispy salad e.g. Cos lettuce, grated carrot, bean sprouts, cucumber etc

Submerge and soak the noodles in boiling water for at least 10 minutes. Set aside kept warm until ready to serve.
Heat the sunflower oil in a frying pan or wok on a high heat. Add the beef mince and use a spatula to break up the pieces into chunks. then add the star anise. Fry on a high heat for about 5 minutes until the mixture begins to brown well and crisp up. Keep an eye on it moving the mince around continuously.
After about 5 minutes when well browned add in the ginger, garlic and red chilli and continue to fry on a high heat until the meat is really browned and crispy as below.
After about 5-10 minutes add the soy sauce, sesame oil and fish sauce and stir to combine. Cook until really dark and crispy to your liking.
Remove from the heat and stir in the chopped spring onions, coriander and basil
Drain the noodles and squeeze over the lime juice and add the sesame oil
Serve the noodles in warm bowls and top with your crispy beef piece and a lovely crunchy fresh salad.

Thai ‘Papaya Noodle’ Salad

January 25, 2015 Comments Off read Seafood, Vegetables and Salads

I bought a Papaya on a wim. As an extremely disciplined person by nature, I find it annoyingly frustrating that I can never resist a supermarket food offer! After freely placing it in my basket without a second economic thought, my mind began racing over what to make with it. On my walk home, sat in the cinema that same afternoon and whilst relaxing in the bath the culinary devil sat on my shoulder. With salmon in the fridge I couldn’t resist the flavoursome attraction of Thai ingredients to combine with from the pantry.

This recipe is loosely based on one by ‘The Hairy Bikers’. However it does emit some of the ingredients suggested as the pantry let me down (shocker) on tamarind water….but it tasted delicious! And who knows, it could taste even better? The important thing here is to make the dressing seperately and taste as you go along adding more of any ingredient you need depending on the taste which is how I came up with the below. Only then, once you have it to your liking, should you dress the salad. This may sound hard but trust your instinct and taste buds! See below for help.

Serves 2-3 depending on appetite!

1 large papaya, peeled and chopped into matchsticks of julienned with a peeler
3 oz red camague rice
1 small red chilli, finely copped
2cm knob ginger, half grated, half finely chopped
1 large garlic clove, grated
Juice 1 lime
1 tbsp dark soy sauce
1 ½ tbsp fish sauce
1 ½ tbsp sugar (palm or brown sugar)
Bunch mint leavves, chopped roughly
Bunch basil, chopped roughly
Large handful roasted peanuts
2-3 salmon fillets
1 head broccoli
2 tsp sesame oil

Start by simmering the rice in boiling water for about 20 minutes until cooked. Drain and keep warm
Next make the dressing. In a large bowl, mix together the chopped chilli, garlic, ginger, lime juice, soy, fish sauce and sugar. Give it all a good mix and taste. Add more of what you think it needs. This may be hard but use your instinct. Add more lime for sharpness, sugar for sweetness and soy for savoury saltiness. Quantities will all depend on the ingredients you start with. The soy I used here for example was even new to me – a very dark, intense type unlike my usual light soy which is less pungent.
Set aside the dressing when you’re happy with it while you julienne the papaya. I have a special peeler for this which I highly recommend if you’re into your raw vege noodles (see here). If not, chopp into matchsticks.
You want to assemble the salad at the last minute when ready to eat so cook your salmon and broccoli before this. Heat a large fryng pan until medium-hot. Add a tbsp olive oil and fry the salmon fillets, skin side down for about 3 minutes on the skin side. Once the skin is nice and crispy turn onto the flesh side and cook for a further 2 minutes to brown it all over and create a lovely charred crust on the outside. Don’t be tempted to cook the salmon longer, the crust on the outside will be a delicous contrast to the soft just-pink inside. No matter what thickness the salmon, it should (generally) never take more than 5 minutes in a medium hot pan. Additionally, it will continue cooking while you bring it to the table.
Steam or boil your broccoli and drain. Drizzle with the sesame oil.
When ready to serve, combine the rice with a few tablespoons of dressing. Add the papaya, chopped herbs and peanuts and mix (reserving a handful or herbs for garnish). Add enough dressing to your liking but make sure its not swimming in the stuff!
Top the salad with your tender salmon fillets alongside your freshly cooked broccoli and scatter with the reserved herbs.

WINE: Excellent served with a delicious Riesling (see here for a suggestion)

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.

Spiced Lamb, Charred Carrots, Green Coucous, Saffron Yoghurt

September 6, 2014 Comments Off read Meat, Vegetables and Salads

I strongly recommend and encourage you to use Organic carrots here but if they’re homegrown, all the better. You can usually tell by their wispy piggy-tail-like ends – these bits always seem to taste the sweetest and nicest. Being simply boiled and charred in a griddle with lemon, the flavour has to good otherwise you’ll just end up chewing on a tasteless carrot stick….

The green couscous recipe is adapted from Ottolenghi and the remainder is a combination of flavours and textures I love and craved last weekend of August that raced by in the blink of my (luckily sun glass clad) eyes!

Serves 2

Green Couscous

100g cous cous
150ml boiling water
1 small onion, finely sliced
Ground cumin
25g pistachios, chopped roughly
1 small green chilli, chopped
Large bunch herbs: Parsley, basil, mint, coriander, dill
Good olive oil

Place the couscous in a shallow bowl and season well. Add a very small knob of butter if you wish and then pour over the boiling water. Cover and set aside.
Heat a bit of oil in a frying pan and gently and slowly fry the onion until soft and beginning to colour. Add a big pinch of cumin and fry for a few minutes before taking off the heat.
While the onion is cooking, make the herb paste. Blend the herbs in a food processor, adding a slow stream of oil until blended nicely into a paste (The amount of oil you add here is up to you. The more you add the more moist the couscous will be).
When the couscous has absorbed all the water, use a fork to fluff up the grains and add to the pan with the cumin onions. Add the green chilli and pistachios and finely stir through your herb paste.
Taste and add a touch or lemon juice or seasoning or more olive oil to loosen.

Carrots

6-8 Organic/home grown carrots, cleaned
1 lemon, zest
1tbsp olive oil

Leave the carrots whole and cook in simmering water for about 4 minutes or so but just until tender when pierced with a knife but still with lots of bite and a bit of crunch. Drain and leave to cool and dry a little.
Heat a griddle pan until hot and add the oil.
Griddle the carrots until beginning to char on the outside for a few minutes
Serve warm with the couscous, with the grated lemon zest scattered over the top.

Lamb Steaks and Yoghurt

2 lamb leg steaks (You can also use lamb cutlets if you wish)
Ras el Hanout, Smoked paprika, spice mix (see here)
Olive oil
150g plain yoghurt
Pinch saffron threads

Sprinkle a good pinch of the dry spices and spice mix over your lamb steaks. Drizzle with olive oil and massage the spices into the meat. Set aside at room temperature.
Put the saffron in a small cup and add 1 tbsp of hot water. Leave to infuse.
Heat a little oil in a frying pan or griddle pan until hot.
Fry the steaks for 2 minutes per side (for a piece the thickness of mine, about 2cm, for medium) and then wrap tightly in foil and leave to rest for at least 5 minutes while you assemble the dish.
Take the saffron water (which should be a vibrate yellow) Pour into the yoghurt with some generous seasoning and stir to combine.
When ready to serve, carve your rested lamb and serve on top of your couscous and carrots with a generous dollop of yoghurt. Drizzle with the resting lamb juices!

Wine suggestion: Sijnn White 2012 (Chenin-Viogner)

I devoured this with a glass (or two) of Sijnn White 2012. South African, 84% Chenin Blanc, 16% Viogner. Stony fruits, peach, mineral and nutty flavour went deliciously with the spices in this dish.