Posts tagged lemon

Pearl Barley Salad & Pea Puree

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Pearl Barley Salad & Pea Puree

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haven’t blogged anything new in some time. Don’t worry I haven’t stopped cooking, our meals have just rotated between old favourites, cheap quick fixes and emergency lentils. I’ve been somewhat preoccupied with…a wedding. My wedding! My first blog post as a married woman. He was a happy man he said as he cheerfully devoured this dinner. Little does he know the menus to come…just wait for anniversary one!

The promise of a proper summer streamed through our balcony windows today and the forecast for our precious weekends begins to look brighter, dressy and filled with cold crisp pints. It is also a pinnacle time for the world opening up again. I very much look forward to stopping for an unplanned, non-booked drink at a random pub and even ordering it myself at a bar. Heck I might even pay in cash (perhaps one step too far?).

Back to this recipe. The dish is so fresh and vibrant in flavour yet it is deceivingly satiating. The barely salad is filled with summery, flavours all coated in the gorgeously sweet velvety pea that I always wish I’d made more of.

Serves 2

  • 2 fillets of fish – seabass, bream, cod – pick your favourite.
  • 300g frozen peas
  • 1 garlic clove
  • 1/2 stock cube
  • 100g pearl barley
  • 1/2 courgette
  • 1 handful mint & parsley, leave picked
  • Handful of pine nuts
  • 1 lemon
  • 1 knob butter
  1. Prepare your pearl barely salad ingredients. Cut your courgette into dice, bite sized pieces and set aside.
  2. Roughly chop the herbs and grate the zest of the lemon juice on top. Set aside with the courgette.
  3. Toast you pine nuts in a dry hot frying pan until golden, set aside.
  4. Simmer the pearl barley in boiling water for about 20-30 minutes until just soft and the bite has gone. Drain and return to the pan and keep warm with a lid on. You’ll finish this at the last minute.
  5. Make you pea puree just before serving, right before you cook you fish. Prepare a pan of stock and add the garlic clove and the peas. Boil for about 2 minutes then remove from the heat. Add the peas & garlic clove only (keep the stock) to a blender/nutribullet with some seasoning and a knob of butter. Add a small splash of the hot stock to the mix but best to add little to start so you can thin it down to the desired consistency, its harder to make thicker again! Blend and add more stock to achieve a smooth creamy texture but you really don’t need a lot. You’re not looking for soup but you’re not looking for mash! Season well to taste. Set aside and keep as hot as you can while you cook the fish.
  6. Heat a frying pan until piping hot and add a tiny bit of oil. Season you fish and cook, skin side down for about 2-3 minutes, finishing for 30 seconds on the flesh side (timings for a seabass/bream fillet)
  7. Combine herbs, lemon zest, juice of the lemon, courgette and the pine nuts and mix well into the barely you set aside.
  8. Spoon a lovely ladleful of pea puree onto a plate. Top with your pearl barley salad and finally your fish fillet. Drizzle over a little extra virgin olive oil if you like, extra pine nuts or another squeeze of lemon

Eat ideally in a sunny garden while the birds chirping in the background. I will have to settle for a balcony, London sirens but a handsome husband to gaze into the eyes of. Who knows, perhaps a garden and bird song is on our list for the next adventure.

Roasted Gnocchi, Pea Puree & Seabream

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Roasted Gnocchi, Pea Puree & Seabream

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eals like this take me no time but I appreciate that isn’t always the case for everyone but if you’re comfortable with boiling, roasting and turning on a blender then you’ll do just fine. I highly recommend a good blender such as a Nutribullet/Ninja for that heavenly silky smooth pea puree but a rustic chunky version would not distract from this creation.

I love my gnocchi boiled and roasted – if you haven’t tried this before, they are essentially your ‘lazy mans’ mini roast potatoes. Crispy gnocchi on sweet and creamy peas with some fresh lemony fish. This could almost be my last supper. This recipe served 2 hungry people but would easily serve 3. Just add more peas and gnocchi to scale up.

Serves 2-3

  • 2-3 seabream fillets
  • 300g frozen peas
  • 2 tsp pesto
  • 1 stock cube
  • 1 large garlic glove, peeled
  • 500g pack of fresh gnocchi
  • 1 lemon, to serve.
  1. Preheat the oven to 220 degrees. Bring a large pot of water to the boil and add a really generous pinch salt – as salty as the sea.
  2. Add the fresh gnocchi and simmer for 2 minutes. Drain well and then spread on a lined baking tray – don’t crowd them, they need space. Season well and drizzle lightly but evenly with some olive oil.
  3. Roast in the oven for about 20 minutes or until they are turning golden like roast potatoes.
  4. To make the pea puree, add the peas to a pan and top with enough boiling water to cover. Crumble in the stock cube and stir to dissolve. Smash the peeled garlic clove with the back of a knife and add to the pan. Simmer the peas in the stock for about 3 minutes.
  5. Remove from the heat, drain the peas but reserve the stock! Put the peas and garlic into a blender. Add generous salt and pepper, the pesto and a small splash of the cooking stock (you can always add more but you can’t take away!) Reserve the rest of the stock in case you need it again.
  6. Blitz the peas in your blender until silky smooth and the texture of a thick soup – add a bit more stock if needed. Taste, adjust the seasoning and set aside.
  7. Season & oil your fish fillets and either pan fry (3 minutes skin side down) or roast (about 5 minutes) with the gnocchi until just cooked.
  8. To serve, spoon a lovely smooth spoonful of pea puree into a pasta bowl. Top with your crunchy roasted gnocchi and top with your fish. Squeeze over some lovely lemon juice or zest and devour.

Warm Broccoli & Pesto Salad

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Warm Broccoli & Pesto Salad

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love cold crisp salads with warm roasted vegetables. The contrast is so comforting. Adding pesto to warm roasted vegetables is just an extra level up! Tossed with a handful of my favourite salad ‘accessories ‘ I’ve added toasted seeds and croutons here.

Because pesto is one of the main events, I highly encourage you to make it! If you have a processor its a 5 minute job so don’t be put off. 

Serves 2-4 (depending on hunger!)

  • 1 packet tenderstem broccoli
  • 1 little gem lettuce
  • 1 bag rocket
  • 2 tbsp mixed seeds (pumpkin, sunflower etc), toasted in a pan
  • 2-3 slices of stale breadcrumbs/a chunk of bread torn up
  • 2-3 tbsp homemade pesto 
  • 1 lemon

Pesto

  • 1 garlic clove
  • 1 large bunch basil 
  • 1 handful pine nuts
  • 1 handful of parmesan cheese
  • 1/2 lemon, juice only
  • Extra virgin olive oil
  1. Start by making the croutons. Break the bread into bitesize chunks and toss in a little olive oil and some salt and pepper. Add to a baking tray and roast for about 10-15 minutes in a hot (190) oven until crisp and golden. Set aside.
  2. Next make the pesto. Add all the ingredients except the oil into a food processor with some seasoning. You can also use a pestle and mortar here. Blend or pound the ingredients into a rough paste. Slowly add enough oil to loosen to your desired consistency, don’t be tempted to add too much. Set aside.
  3. Heat a frying pan to a medium high heat and toast the seeds (no oil, use a dry pan). When they start to pop, remove and set aside.
  4. Add a splash of oil to the pan now and add the broccoli and fry for 5-10 minutes until beginning to crisp and soften. Season.
  5. Roughly chop the outer leaves of the little gem lettuce and then simply ‘flake’ the inner leaves off the stem and add to a large serving bowl. Combine with the rocket.
  6. Mix the salad leaves with 2-3 tbsp of the pesto and mix thoroughly to combine. Add a squeeze of lemon juice and some seasoning.
  7. Add the broccoli and toss to combine. 
  8. Top with a scattering of seeds and the croutons. Serve!

This is a great side dish to many things, salmon, fish etc. Its also lovely with extra treats thrown in such as feta, crumbled goats cheese, avocado etc.

Spanish Tortilla with Burrata & Herbs

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Spanish Tortilla with Burrata & Herbs

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t’s been a while since I’ve posted a recipe but I’ve certainly not stopped cooking. Engaged life has had me practicing my wife skills after all…!

I’ve shamefully never cooked a Spanish tortilla so I felt it was about time I added it to my repertoire. I have historically not had the best track record with eggs. Ask my fiancee..ahem. This is mainly due to my impatience but I’ve apparently gotten better! Wife points! I’ve forever ooooed at the prepacked tortillas in the supermarket ‘delis’ confidently telling myself I’ll make one so I’m glad I finally have because this really is a dish that is so simple and so delicious and much better made at home.

Makes the perfect Monday night dinner or the centre stage of a casual tapas feast for guests with lots of other Spanish treat.

*I am very aware that I’ve tainted the Spanish authenticity in this classic dish with Italian burrata but I challenge any of you to say you won’t be adding it and it doesn’t taste good!

Adapted from ‘Half Baked Harvest‘. I rather non traditionally but with my health in mind, roasted the potatoes slices to soften them rather than frying in oil!

Serves 6

  • 8 eggs
  • 3 potatoes (I used Maris piper), sliced to 1/2cm slices
  • 1 onion, finely sliced
  • Handful thyme & rosemary, leaves picked, chopped
  • 1 packet/bunch chives, chopped
  • 1/2 pack flat leaf parsley, chopped
  • Handful basil, leaves chopped
  • Handful dill, chopped
  • Olive oil
  • 4 slices parma ham/prosciutto
  • 1 packet rocket leaves
  • 1 ball fresh burrata – the best you can afford (use buffalo mozzarella if you can’t get burrata but don’t use normal/cheap mozzarella, it just won’t be the same!)
  • 1 lemon

 

  1. Preheat the oven to 200°C. Slice the potatoes and spread them evenly on a baking tray. Season and drizzle over some oil and roast for about 15 minutes or until just beginning to brown but not crisp. They should be soft at this stage but not falling apart. Set aside to cool.
  2. Heat a nonstick large frying pan on a medium heat- it is vital its non stick else you’ll have a scrambled egg mess. Add a splash of oil and gently fry the onion until soft and beginning to caramelise. Now, add the chopped rosemary and thyme and fry for a few more minutes. Set aside to cool.
  3. Turn the oven heat up to 220°C.
  4. In a bowl mix all the fresh herbs with the fried onions. Add the potatoes. Whisk the eggs well in a separate bowl and season well. Pour then eggs over the potatoes and gently stir making sure you don’t break the potatoes up.
  5. Preheat the frying pan you used for the onions on a medium heat. Pour in the potato-egg mixture moving the egg around gently at the start and then quickly spread the potatoes into an even layer.
  6. With the heat on medium low, let the eggs cook for about 5-10 minutes using a spatula now and again to tease the edges away from the sides. The aim is to let the bottom cook gently so its important not to have it too hot. Shake the pan gently now and again.
  7. Once there is a good crust around the edges and the eggs are beginning to cook in the middle, place the pan in the oven and cook for about 8 minutes or until the eggs are cooked through.
  8. Remove from the oven and let stand for about 5 minutes.
  9. When ready, carefully invert the pan onto a serving platter.
  10. Top with the rocket leaves and squeeze over a little lemon.
  11. Top with the parma ham and finally the burrata.
  12. Drizzle with some lovely extra virgin olive oil and serve! Ideal at room temperature.

Green Shakshuka

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Green Shakshuka

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 say this a lot but what a dish. A new favourite. Please make it. Breakfast, lunch or dinner appropriate. It thus needs little said about it (added to the fact I was back at work today after a two week holiday and I’m feeling a bit tired for “words”). I love shakshuka but I also love my greens. This combination of sweet, slowly cooked leeks, fresh crisp pea crunch and subtle spice and chilli in the background is such a comforting mix. Topped classically with feta and unclassically with dill and sumac. Ottolenghi would be proud. Luckily since I’ve detoured from his new book on this one.

Its my Mum’s birthday today so I cooked with her in mind as I often do as she is ultimately where I learnt my craft. This weekend I will return home for birthday hugs and to cook her a birthday meal. She today requested my previous post – Salmon & Salsa. However, perhaps this will be not he menu after tonight?

Serve with your preference of bread. Toasted pitta, flatbreads, warm sourdough chunks…anything to scoop up those gooey yolks.

Serves 2 (greedily for dinner, 4 for brunch with bread)

  • 4 spring onions, chopped
  • 1 large garlic clove, chopped
  • 1-2 green chillis, sliced
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 leeks, sliced thinly
  • 150g “ish” spinach leaves (this was a guess…it was just enough to fill my pan!)
  • 100g peas (frozen, blanched in hot water)
  • 4 free range eggs
  • 1/2 packet feta cheese
  • 1 lemon, zest (wedges for serving)
  • 1 small handful coriander, leaves chopped finely
  • 1 small handful dill, chopped finely
  • Sumac to serve
  • Pita/flatbreads/toasted chunky bread to serve for “scooping”
  1. heat a large fry pan and toast the cumin and coriander seeds for a few minutes until fragrant. Remove from the pan and crush in a pestle and mortar. Set aside.
  2. Heat some olive/sunflower/rapeseed oil in a large frying pan (never extra virgin oil! Do not cook with this ever, a post to follow on this). Add the spring onions and soften for a few minutes. Add the garlic and chilli and fry gently careful not to catch/burn the garlic.
  3. Add the cumin and coriander mix. Stir to combine.
  4. Add the chopped leeks and stir. Season with salt and pepper. Reduce the heat to a gentle temperature and let the leeks soften down for about 10-15 minutes until beginning to caramelise. Add a lid if you like to help them along.
  5. Add the spinach leaves and toss with the leeks and allow these to wilt with the heat. Add the peas.
  6. When the spinach is wilted, make 4 wells inside the mixture. Crack your eggs carefully into each well and reduce the heat a little. Eggs need long and slow cooking! Season the eggs and then let them gently cook. Cover with a lid or foil towards the end to help the whites along their way.
  7. Whilst the eggs cook, get all your garnish ready if you haven’t already so you can serve immeidaelyy.
  8. The eggs are ready when the whites are just beginning to set on top and the yolks are still runny. Remove from the heat. Sprinkle over the coriander, dill, lemon zest, feta and finally a pinch of sumac over each yolk.
  9. Serve immediately with your warm bread and a wedge of lemon!

Gooey, runny, sumac and dill sprinkled yolks. Food porn.

Provence & Tuna Tomato Salad

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Provence & Tuna Tomato Salad

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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.

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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.

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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.

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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.

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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
  1. 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.
  2. Deseed the cucumber and chop as you wish and add to the bowl.
  3. Finely slice the onion into half moons and half again and add to the bowl.
  4. Roughly chop the basil and add this too with plenty of seasoning and the juice of 1/2 the lemon.
  5. Drizzle with some extra virgin olive oil and balsamic vinegar/glaze on serving.
  6. 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.
  7. 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.

 

Glamorous Little Gems & Chicken

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Glamorous Little Gems & Chicken

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ts been one of the hottest days in London and I’m wishing I was anywhere else. Regardless if this is a “technically” true stat, for me, an outrageously and inhumane (#dramaqueen) commute home on a train only partially cooler than an incinerating furnace left me feeling like a spit roast chicken…without the delicious golden skin (which we all know is the best part). I power walked home with nothing but a swimming pool and a cold beer on the mind. To do just that. I love it when a plan comes together. After a refreshing lengths session in the local pool with the lane to myself and only one drifting plaster in sight I counted this as a good exercise sessions (it is also Thursday…most people have better things to do). I was feeling energised, refreshed and ready for the start of my evening round 2. Beer on the mind I wondered aimlessly around Co-op. Again, depressing for a Thursday evening I know. Inspiration at a stand still.

I’m convinced some of my favourite recipes are created out ofspontaneity and the need to EAT! And tonight, I was in one of those rare moods where (yes I’ll admit) I just want to eat and don’t care to much for the show business of blogging and aesthetics. Needless to say….I inevitably eyed up my camera as I always do as the meal was coming together and…well here you are. Thursday evenings creation. I am, if you are keen to know, enjoying a cold beer as I write this. I likely won’t be proofreading so please don’t be that ‘helpful’ reader who comments to advise of my grammatical errors….

Ingredients (Serves 2)

  • 4 chicken thighs, deboned
  • 8 slices thin chorizo
  • 1 large garlic clove, diced
  • 2 little gem lettuces
  • Handful flat leaf parsley, chopped
  • Parmesan cheese
  • Zest 1 lemon
  • Two large handfuls breadcrumbs
  • Sunflower oil
  • Lemon juice & yoghurt to serve (optional)
  1. Preheat the oven to 200°C. Start by deboning the chicken thighs as most come sold with bone in. Easiest way is crudely with a pair of scissors. Heat a frying pan until hot. Season the skin side of the chicken well and then fry skin side down until really crisp and golden (like that spit roast…).
  2. Place the 8 slices of chorizo in a baking tray. When the chicken skin is temptingly crispy, seal the flesh side in the pan by flashing it on the heat before placing on top of the chrizo slices skin side up and putting the tray into the oven for 20 minutes.
  3. Meanwhile, heat the frying pan again and add a little oil. Fry the breadcrumbs and the diced garlic until golden and crisp, set aside in a large bowl.
  4. When the breadcrumbs have cooled slightly, to the bowl, add the lemon zest, as much finely grated parmesan as you like, the finely chopped parsley and some good seasoning.
  5. Heat a griddle pan or the same frying pan again and add a small splash of sunflower oil. At 5 minutes before the chicken is ready, halve the little gems, discarding any tatty outer leaves, and char these cut side down for a few minutes until just beginning to soften and the outside is golden (these are ideally done charred on a BBQ but a griddle works well. I actually did mine using a frying pan so this is also fine and effective). Remove from the heat.
  6. To serve, place the crispy chorizo on a plate and top with the chicken. Serve with the little gems scattered generously with the breadcurmb/cheesy crumb.

A cooling lemony yoghurt works well here drizzled over the little gems to add some clean acidity as most of the elements here are greasy. Some freshly boil peas also add a nice clean taste and addition. This also works well as an excellent side dish to many other proteins and salad. The textural contrast is the best!

Roasted Spicy Chickpeas & Smashed Avocado

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Roasted Spicy Chickpeas & Smashed Avocado

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t is only in writing this now that I realise how few ingredients are in such a winning recipe and one that also looks so aesthetically pleasing and tempting to devour. This recipe is so time efficient and labour friendly but it is a really lovely mix of flavours and textures. Not to mention (again) that it is rather pretty with all the colours. A great quick and pleasing fix for an impromptu guest of a date night that you’d rather be buying take-out for.

I sometimes end up cooking with ingredient combinations simply because they look beautiful together. And this one helpfully also taste amazing. Creamy rich and vibrant avocado topped with crunchy and spicy ‘pop corn’ like chickpeas.

I’d also highly recommend making a double batch of chickpeas and keeping some aside for lunches or snacking when these cool and crisp up. They make a good nibble with a glass of bubbly. The avo/guacamole mixture and the chickpeas also makes a great open sandwich topping on toasted rye or soda bread. Or simply with friend halloumi or stuffed in a burger bun. The options are endless!!!

Serves 2

  • 1 x can chick peas
  • 2 x ripe avocados
  • 1 lemon
  • 1 large bunch coriander, finely chopped
  • 1 tsp ground cumin, coriander, smoked paprika, chilli flakes
  • 1 large handful pumpkin seeds
  • 2 x salmon fillets
  1. Preheat the oven to 220°C.
  2. Start by draining the chickpeas and rinsing. Dry off as much excess moisture as you can and pat dry with kitchen towel (don’t worry too much about this).
  3. Tip them into a bowl and add the ground spices, salt and pepper and a good splash of sunflower oil and toss to combine.
  4. Tip onto a roasting tray and roast in the oven for 30-35 minutes (cooking time will depend on the size of peas). Check during cooking and toss them around. They should be roasted, golden and turning crisp.
  5. Meanwhile, mash the avocado in a bowl until smooth. Add all but a handful of the coriander, the juice of half the lemon and some seasoning. Mash together then set aside.
  6. When the chickpeas are ready, remove from the oven and set aside to cool slightly.
  7. Heat a frying pan until hot and add the pumpkin seeds (dry pan). Toast until they start to turn brown and make a popping sound. Remove from the heat when this happens and add them to the chickpeas. Heat the pan again hot, almost smoking. Season the salmon and then add to the pan skin side down to crisp the skin. After 30 seconds or so, turn to sear the flesh side. Sear the edges too then pop the salmon into the oven and cook for 7 minutes.
  8. Add the final handful of coriander to the chickpeas when they have cooled slightly.
  9. When the salmon is ready, plate up! Place half the avocado in the middle of your serving dish and top with half the chickpeas. Add the salmon on top and serve with a good wedge of lemon for squeezing. (You can also serve this with a dollop of yoghurt if the spices are a bit punchy).

 

Orange Polenta Cake (free-from)

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Orange Polenta Cake (free-from)

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ollowing on from chapter 1 – “Hoisin, Soy and Ginger Meatballs” (previous post) you’ll know that a heavy weekend of exercise required some calorie replacement. Cue dessert. I’m not a big cake eater but any cake that’s doused in syrup is one that I can get on board with.

I’ve made a few drizzle cakes and polenta loaves in the past but the use of whole oranges in this recipe really makes a difference and bumps this one up the leader board! It doesn’t require a huge amount more effort but means this cake is moist and packed with orange flavour. It also make an excellent dessert unlike a Victoria sponge style cake as you can serve it warm with a scoop of creamy vanilla ice cream.

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nintentionally this recipe is also dairy and gluten free! Which I think leads smoothly onto the news that I have now officially left the wine industry which has served me well for the past 4 years in London! But I’m more than excited to be entering a fresher, more creative and healthier career with Deliciously Ella. So next week starts the second chapter of my London life. Who knows what it has to hold and what recipes these blog posts might contain in the near future.

Adapated from a recipe by ‘John Torode’

Ingredients

  • 2 large oranges
  • 2 lemons
  • 200g ground almonds
  • 4 eggs
  • 170g caster sugar
  • 150g polenta
  • 80ml olive oil
  • 10g baking powder

Sticky Syrup

  • 3 oranges, juice (150ml juice)
  • 75g caster sugar
  1. Preheat the oven to 180°C and line a 23cm cake tin (springform recommended or loose bottomed)
  2. Place 1 orange and 1 lemon in a saucepan of water so they are completely submerged and bring to the boil. Simmer for 30 minutes.
  3. After 30 minutes, remove the fruit from the pan and cut in half. Remove any unwanted seeds.
  4. Place in the bowl of a food processor and add the juice only of the other orange and lemon. Blend into a thick smooth paste.
  5. Beat the eggs with a pinch of salt until foaming. Add the sugar and beat again.
  6. Next add the orange paste, almonds, oil and combine well.
  7. Add the polenta to the baking powder then fold these dry ingredients into the wet.
  8. Pour into your lined baking tin and bake for about 50 minutes.
  9. While cooking, make the syrup. Heat the sugar and juice on a medium heat until beginning to bubble and turn glossy. Keep warm.
  10. When the cake is ready pour over the syrup liberally whilst still in the tin. I like to pierce the whole cake with a cocktail stick (especially at the edges and middle) to allow the syrup to seep into the cake better. This prevents it running off the top and collecting round the edges.
  11. Once the syrup has soaked in thoroughly, remove from the tin and turn out onto a serving plate

Serve warm with ice cream or at room temperature. The cake will keep well for about a week if stored well and become more moist!

 

Chicken Satay

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Chicken Satay

I

 usually feel that people fall into a love or hate category when it comes to peanut butter, the later being of rarity these days what with all the dreamy varieties and versions available. I embrace all that can be combined with it favouring the blackcurrant jam toast. However if you’ve not tried celery sticks dipped in peanut butter yet then you can thank me later for the introduction. Having mentioned the vast choice we now have for this delicious American spread, sadly I hate to admit that a cheap jar works wonders here. Save your fancy and expensive cashew, pecan and peanut blend for your sourdough toast at brunch y’all.

With no need to continue my expressive love of peanut butter, chicken satay is like a warm hug when wrapped comfortingly in the soft hand of a loveable flatbread with a crunchy, fresh salad. And this recipe really can be served in many ways as mentioned below. I prefer whole thighs rather than diced breast as they have far more flavour and texture. Served with a spoonful of the rich, spicy sauce, a zesty salad and some pillowey flatbreads. Alternatively, chop, coat and wrap the chicken and salad in the mits of a floury flatbread or flat wrap and dive in hands or face only. Use any combination of salad you like but whatever you do, coat liberally with lemon! It cuts through the rich and creamy peanut sauce welcomingly and essentially.

NOTE: If you haven’t tried making peanut butter before its really really simple provided you have a food processor! See here 

Adapted from Nigel Slater.

Serves 4

Chicken Satay

  • 4-8 chicken thighs, de-bonded (allow for 1-2 each depending on starter/main serving size)
  • 1 small onion, chopped
  • 2 cloves garlic, crushed
  • Thumb ginger, grated
  • 1 tbsp lemongrass paste
  • 1 large red chilli, chopped finely
  • 1-2 limes
  • 125ml crunchy peanut butter
  • 250ml water
  • Bunch coriander, chopped
  • Sunflower or light, flavourless oil.

Salad & Sides

  • 1 cucumber, chopped into batons
  • 4 little gems lettuce, leaves picked
  • Handful radishes, sliced finely
  • Bunch spring onions, sliced as preferred
  • 1 lemon
  • Handful coriander, chopped
  • Flatbreads (homemade, see here)
  1. Preheat the oven to 190°C and begin with the chicken. Heat a hot frying pan with a tbsp of sunflower oil on a high heat. Fry the chicken skin side down until crispy and golden. Turn the thighs over and seal on the other side. Remove from the pan and place in a baking tray. Finish cooking in the oven for about 15-20 minutes while you make the sauce.
  2. Using the same pan, reduce the heat and soften the chopped onion for about 5 minutes. Add the ginger, garlic, chilli and lemongrass and fry for just a few minutes being careful not to burn it – the garlic in particular.
  3. Next add the peanut butter and stir well and continuously to combine with the aromats. Reduce the heat to a low and add half the water. Stir to combine.
  4. The sauce will bubble and thicken as you do this so add the rest of the water when needed, a whisk is useful here.
  5. Keep on a very low heat to warm through, adding a splash more water if you require a thinner consistency.
  6. Add the salad ingredients to a large bowl and squeeze over a generous squeeze of lemon and seasoning.
  7. By now the chicken should have finished cooking, remove from the oven and set aside to rest for a moment while you put the final touches to the sauce.
  8. Add the juice of 1 large lime. Taste – if it needs more to cut through the richness then add another squeeze. Add a handful of the coriander and stir to combine saving the remaining herbs for serving.
  9. Serving is up to you – I prefer to place the thighs gently in the sauce to ensure the skin you worked hard to crisp up remains crispy and then serve the whole dish on the table for people to help themselves from – thighs and sauce scattered with the leftover coriander. Alternatively, you can chop the chicken pieces into bite sized chucks and stir thoughout the sauce to coat entirely and serve in your flatbreads/lettuce leaves like a wrap.