Posts tagged lemon

Squid Ink Risotto with Chargrilled Octopus and Gremolata

January 3, 2016 Comments Off read Seafood

ne of my ambitions and I guess you could say ‘New Years resolutions’ this year is to experiment more with my recipes and ingredients. We all get into a rut of cooking the same comforting dishes to hit the spot after a long day at work but there is such a vast array of choice out there so make the most of it. Even the most obscure ingredients can be sourced somewhere these days. So I think this blog post does my resolution justice!? I promise this dish is not as scary as it looks – for cooking or eating!

After a visit to a lovely Venetian restaurant last year where a friend and I devoured a collection of tapas style dishes, I enjoyed my first proper experience of squid ink. A dish of Acini di Pepe (a peppercorn-like pasta) speckled with succulent clams and tender pieces of octopus resting in a warm velvety squid ink sauce was devine. A subtle fishy taste and beautiful texture inspired this risotto recipe. Traditionally in Venetian cooking, squid ink can be found in risottos and black rice. However I went a little off-piste in Italy over in Spain with the cooking of the octopus. Chargrilled chunks of tender octopus rolled warm and delicately in a lovely fresh lemony gremolata.

However, this recipe would also be delicious kept authentic and Venetian topped with grilled squid, crab or prawns. You can find squid ink from many fishmongers. I stumbled across mine in a local Spanish deli near by office.

Serves 2-3

Risotto

200g aborio rice
50 g butter
1 onion, diced
1 large garlic glove, crushed
1 small glass white wine
1 litre hot fresh fish stock
2-3 tbsp grated parmesan
1 sachet squid ink (the one I used was 4g)
Juice 1/2 lemon
Octopus, squid, crab or prawns of choice (I used pre cooked Octopus which I simply chargrilled. However you can buy fresh and cook from scratch)
Olive oil

Gremolata

Handful chopped flat leaf parsley, finely chopped
1 small garlic clove, finely chopped
Zest 1 lemon

Make the gremolata by combining the ingredients together and seasoning. Set aside until needed.
Now start making the risotto. Have a pan of the hot stock on the hob on a low heat ready to use.
Heat half the butter and a splash of oil in a saucepan over a medium low heat. Add the chopped onion and garlic and sauté for 10 minutes until very soft but not golden.
Once soft, turn up the heat and add the rice. Toast for 2-3 minutes stirring it around in the buttery onions.
Now add the wine and allow it to bubble and simmer. Once half absorbed add the squid ink and stir in thoroughly to combine. Season
Now begin adding the hot fish stock a ladle at a time adding another only after each has been absorbed, stirring the grains continuously. Do not let the rice get dry however.
Continue in this way for abut 18-20 minutes until the rice is just cooked with a very slight bite when tasted. You may need all the stock but use as much as needed.
When the rice is cooked and ready and the consistency is loose and fairly runny (risotto should not be stodgy but it should be served in a bowl and have an ‘oozing’ consistency) season to taste. Add the rest of the butter cut into knobs, the cheese and the lemon juice and do not stir. Just remove from the heat and put a lid on the pan to allow it to rest.
Meanwhile heat a griddle pan (or use the grill on a high setting). Add a splash of oil and season the octopus. Chargrill the octopus on both sides to heat through and char. Once hot and ready quickly roll the octopus in the gremolata.
Return your attention to your risotto. Remove the lid and stir to combine the butter and cheese thoroughly. Add a splash of boiling water if the consistency is not as intended of ‘oozing’ enough.
Serve the risotto in warmed deep bowls topped with you grilled octopus. Drizzle with a little oil if wanted.

NOTE: I like to serve this with another Italian staple, Pangrattato or ‘toasted breadcrumbs’. Heat 2 tbsp of oil in a hot pan. Add a crushed garlic clove and then about 50g of breadcrumbs. Toast until golden. Then use to scatter on risotto, salads or pasta.

Beetroot Arancini, Chestnut Humus, Hazelnuts

September 14, 2015 Comments Off read Vegetables and Salads

s hard as it is to admit, the long balmy evenings are getting darker and shorter and noticeably less balmy. Autumn is whistling in the air and the wind if whipping the leaves around my now boot clad and sock warmed feet. I adore summer more than you can imagine and I’m always reluctant and depressed to let it go but the potential of Autumn and its bountiful harvest are just too exciting for a foodie like myself and one of the many reasons I adore the English seasons. Pears, plums, apples, pumpkins, game, beetroot and cobnuts. I get far to excited, overwhelmed and overjoyed at the inspiration for Autumnal dinners. A little recipe testing this weekend creating some new dishes in preparation for an Autumnal dinner party I have approaching was the cause for this one.

I’m not normally a huge believer in the arancini concept as generally most things taste good deep fried. I do adore them though – oozing with cheese or glamourised with truffle oil and mushrooms. However, I always wonder if they are more delicious and successful than the risotto itself? For me they are usually an after thought for any leftover risotto you might (surprisingly and hard to image) have as leftovers. But I’ve always admired anyone who makes risotto with the intention of just making arancini. That said I make double the batch and devoured the liquid form for dinner and the deep-fried leftovers the night after.

These subtly spiced, earthy, warm, crispy oozing arancini are the perfect start to the season. Creamy, deeply flavoured whipped chestnut humus and nutty toasted hazelnuts are the perfect addition. All cleanly cut through with some fresh, sharp and zesty lemony rocket and a hearty spiced glass of Pinot Noir. Lets welcome Autumn in style.

NOTE: I would highly suggest making the arancini in the morning before a dinner but ideally overnight. Ensure you have made the humus and garnish beforehand so that arancini are the last thing to cook and are hot, crispy and freshly served immediately.

Serves 6

Beetroot Arancini – try and make the evening before if you can

120g pearl barely
1 pint hot chicken stock
125ml red wine
1 small red onion, chopped finely
1 garlic clove, chopped finely
1 tbsp cumin seeds, toasted and lightly ground
200g cooked beetroot, pureed in a food processor
Large handful finely grated parmesan
1 knob butter
½ lemon
1 egg
Plain flour
Breadcrumbs
Sunflower oil for deep frying

Heat half a knob of butter with a small splash of oil in a saucepan. Very gently sweat the red onion in the butter for about 10 minutes until soft and translucent. Add the garlic and cumin cook for a few more minutes. Season
Turn the heat up to medium high and add the pearl barely. Toast in the pan with the onion stirring all the time. Next add the wine and simmer off until reduced.
Turn the heat down to a gentle simmer and add the hot stock, ladle by ladle, adding more only after each addition has been absorbed. Continue for about 25minutes or so until the pearl barley is tender. Keep adding stock until the barley is cooked but don’t drown the mixture especially towards the end of the cooking time or it will be too runny.
When the barley is cooked, stir through the beetroot puree and taste and season again. Bring back up to the heat to warm through.
Add the grated cheese, another knob of butter and a generous squeeze of lemon juice and remove form the heat. Place the lid on top and leave it sit and rest.
Stir to combine the cheese. Leave to cook until cold in the fridge, ideally overnight.
When cold and almost solid, its time to make the arancini.
Get 3 bowls ready with the beaten egg, a handful or two of flour and the breadcrumbs
Divide the risotto into 6 or so large spoonfuls and form into balls just a bit larger than a golf ball.
Roll in the flour, the beaten egg and finally give a good coating in the breadcrumbs. Set aside on a plate.
Heat a large pan of oil at lease deep enough to come up half the side of the arancini (8cm or so). Heat to a medium high heat on the hob. Test the temperature with a piece of dry bread. If it sizzles and turns golden its ready!
Get a few sheets of kitchen roll and use them to line a shallow bowl or plate.
Add the arancini, 3 or so at a time depending on the size of your pan. Fry, turning half way one the underside is a light golden brown.
Remove with a slotted spoon and drain on the kitchen paper.
Serve immediately as below.

Chestnut Humus

200g vacuum packed chestnuts
1/2 lemon
Knob butter
Olive oil

Place the chestnuts in a saucepan with just enough water to cover, the butter and some salt.
Bring to the simmer and cook for about 3-4 minutes to soften the chestnuts.
Drain, reserving the liquid.
Place in the bowl of a food processor with some seasoning and blend. Add a splash or two of the reserved water to loosen and blend until beginning to smooth. Keep adding the water until the mixture is smooth but still thick. Add the lemon juice and then thin to the desired consistency with the oil.
Check the seasoning.

Breadcrumbs

Couple of large handfuls of brown breadcrumbs
Handful of hazelnuts, roasted, halved
2-3 tbsp chopped flat leaf parsley

Heat a splash of oil in a hot frying pan. Add the breadcrumbs and fry until beginning to turn golden. Season and add the roasted hazelnuts and fry for a few more moments.
Turn the heat down a little and add the parsley to wilt and crisp.
Remove from the what and allow to cool slightly.

To assemble…

Spoon a large tablespoon of so of chestnut puree onto the plate
Top with some rocket leaves dressed in lemon juice
Top with the hot arancini
Scatter over the crunchy crumbs
Devour

WINE: I hugely recommend something with a little spice to it to complement the cumin here. The earthy beetroot is a lovely match for a lovely Pinot Noir. Try this Paper Road Pinot Noir from Borthwick Estate available at Armit Wines.

Gingerbread Ice Cream, Lemon Apple Tart

December 26, 2014 Comments Off read Sweet Treats

Gingerbread! Not only is it a festive crowd and stomach pleaser but its also an adored treat in the Wardlaw household! So what could be better than gingerbread and ice cream combined for a festive spicy Christmas lunch dessert this year. I think I’ve gotten a little carried away with the gingerbread theme recenty (see here for gingerbread latte macaroons and here for gingerbread scotch pancakes). And those that know me know that ice cream is my achilles heel (see here for some inventive creations).

We’re probably in the minority in terms of food ethos on Christmas day. While many people might not think twice about their pudding choice I like to choose something that leads on from the indulgent main event that leaves people feeling happy and not sick and queezy. Don’t get me wrong, we’re a family with healthy appetite but a modest one. So, I always create something fresh and clean to cleanse the greasy remains of the turkey lunch so this zesty fresh tart is perfect.

This is a really old and long used tart recipe which could not be more simple to knock out! If you’re not making your own pastry it can be ready to go in under an hour!

Serves 6

Gingerbread Ice Cream

Although you could just flavour the ice cream base with gingerbread spices, I thought some added crumbled gingerbread would be a nice addition. Gingerbread is characteristcally mosit so I dried and crisped mine up beforehand to provide some texture to the final snowball scoop.

1 can condensed milk
300ml single cream
1tsp ground ginger
1tsp ground cinnamon
200g gingercake (I used Jamacian ginger loaf)

Preheat the oven to 200°C. Crumble the ginger cake onto a baking tray and bake for about 15 minutes or so, keeping an eye on it, until it begins to crisp a bit or loose some of its moisture. Remove from the oven and leave to cool. Don’t worry – once its cooled it will crisp up more.
Mix the condensed milk and cream together thoroughly in a jug then add the spices and mix.
Churn in an ice cream maker until thick but not too set. Alternatively you can pour it into a tupperware box and leave to set in the freezer until thicker and no longer sloppy.
Once the ice cream is the right consistency and the cake crumbs have cooled, stir them into the ice cream so it is distributed evenly and then freeze until hard.

Lemon and Apple Tart

Shortcrust Pastry (enough for 2 tart cases)

125g unsalted butter
250g plain flour
Zest of 1 lemon

Filling

1 large cooking apple
2 large eggs, whisked
1 lemon, zest and juice
100g caster sugar
50g melted butter

Start with the pastry. I like to use plain shortcrust as the ice cream and filling are sweet enough. Mix together the butter and flour in a food processer until it forms a breadcrumb like texture and then grate in the lemon zest and mix.
Keep adding a few tbsps of cold water bit by bit and mix until you form a soft smooth dough.
Form gently into a dough and shape into a disc. Wrap in cling film and leave to rest in the fridge for about 20 minutes.
Meanwhile, preheat the oven to 180°C and line and grease a 20cm loose bottomed tart tin.
Once rested, roll the pastry thinly on a floured surface and line the tart tin pushing the pastry into the edges neatly. Use a fork to prick 4-5 wholes across the base to stop it puffing up while cooking. Line with a sheet of baking parchment and fill with baking beans. Bake the tart case blind for about 15-20 minutes until it has a light straw colour and is mostly cooked.
Remove the beans and parchment and return the case to the oven to cook the base for about more 5 minutes. Finally brush with a little beaten egg to cover the wholes and seal the pastry.
Leave the case to cool while you make the filling.
Whisk the eggs, sugar and lemon zest and juice in a bowl.
Melt the butter and add to the mixture, whisking as you go.
Grate the apple into the eggs too.
Fill the tart case with the mixture and bake in the oven for about 35-40 minutes until just set and golden on top.

Serve the tart dusted with icing sugar and with a snowball of gingerbread ice cream!

Bream and Herby Quinoa

November 11, 2014 Comments Off read Seafood

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

Serves 2

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

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

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.

Blackcurrant Lemon Madeleines

May 4, 2014 Comments Off read Sweet Treats

Not many things beat a gift box of homemade goodies especially when they’re madeleines. Delicate, pretty, elegant and gorgeous. A sweet crusty cinnamon-sugar coated Parisian madeleine is the personification of a classy French lady. I baked a fresh batch of these the morning before visiting an old and very special friend (you know who you are) to take as a gift.

Makes about 12

100g unsalted butter, melted
100g caster sugar
100g plain flour
1 level tsp baking powder
2 large eggs
Grated zest 1 lemon
50g blackcurrants/blueberries
50-100g cinnamon sugar (made with a ratio of 1 large tbsp: 300g golden granulate sugar)

Whisk the eggs and the caster sugar together until pale and creamy.
Add the flour, baking powder and lemon zest and lightly whisk in with the melted butter to prevent overdeveloping the gluten. Mix in the berries.
Set aside for anywhere up to 3 hours. Apparently, the longer you leave the batter to chill the better as it chills and hydrates the flour. This helps to give you that bump on the back that is characteristic of a madeleine.
When ready to cook, preheat the oven to 200°C. Grease your madeleine tray with a little melted butter and a dusting of flour if it is liable to sticking..
Fill the moulds making sure you don’t overfill. The mixture will settle into place in the oven so don’t worry about smoothing them out.
Bake for 8-12 minutes depending on how big you made them and how large your madeleine pan is.
Once golden and cooked, remove from the oven and, while warm, coat in a generous blanket of cinnamon sugar and then leave to cool on a wire rack before eating
Best eaten fresh on the day or the sugar will make them sticky. Try with some cream/creme friache and some slow roasted strawberries.

Rhubarb Sorbet and Ginger Treacle Tart

April 22, 2014 Comments Off read Sweet Treats

I really think this is one of the prettiest and simplest desserts that you can have this time of year. Nothing but some old stale breadcrumbs, humble hardy grown rhubarb and some sweet tangy ginger. Cold golf balls of frozen candy floss to top a pointy slice of warm ginger spiced treacle tart after the slow roasted spring lamb shoulder we devoured for Easter lunch.

I’ve always grown my own rhubarb letting it ripen naturally around the summer time into gangly red and green fingers of sweet and sour goodness. But Portobello market is bursting with the ‘forced’ type at the moment and I couldn’t resist bagging some of the leggy, blushing pastel pink stems for this killer sorbet.

Serves 12

Rhubarb Sorbet

800g forced, pink rhubarb, chopped
175g caster sugar
100ml water
1 lime

Mix the chopped rhubarb with the caster sugar and and place in a saucepan. Heat gently with the water until beginning to soften and simmer for about 5 minutes.
When tender, remove from the heat, squeeze in the lime juice and leave to cool slightly.
Puree until smooth, taste and adjust with sugar or lime (it should be a little sweeter than you like as the freezing with dampen this) and then churn in an ice cream maker for about 30 minutes. Alternatively, pour into a container and freeze, mixing every 30mins-1hr to break up the ice crystals until set.

Ginger Treacle Tart

Pastry

125g chilled butter
250g flour
Zest ½ orange
Cold water

Filing

200g white breadcrumbs (the staler the better)
400g golden syrup
2 eggs, beaten
Pinch ground ginger
2-3 balls of preserved stem ginger, chopped finely
½ lemon, zest and juice

Start with the pastry. Mix the butter into the flour in a processor or with your hands until you form a breadcrumb like texture. Mix in the orange zest. Add a spoonful of cold water, a small bit at a time and mix into the flour and butter until you can form a smooth dough. Shape into a disc, wrap in cling film and leave to chill for about 30 minutes or so in the fridge.
Grease and line a 20-22cm tart tin and preheat the oven to 180°C. Remove the pastry from the fridge and leave to adjust to room temperature before rolling out on a floured surface to about the thickness of a pound coin. Line the greased tin pressing the pastry into the case. Chill the casing for about 10 minutes if you can.
Prick the base with a fork to stop it rising up when cooking and place a sheet of parchment on top followed by some heavy baking beans or dry raw rice. Push it right up to the edges to keep the parchment down.
Bake blind for 20-25 minutes until the casing if lightly golden and cooked. Remove the beans and baking sheet for the final 5 minutes to brown and cook the base.
Remove from the oven and reduce the heat to 160°C.
Now, warm the golden syrup in a saucepan until molten. Remove from the heat and add the ginger, lemon, breadcrumbs and stir to combine. Mix in the eggs making sure the mixture if not too hot first or these will scramble.
Pour into the pre-baked tart tin and bake in the oven for 30-35 minutes until golden and set.
Serve warm with the rhubarb sorbet and some slow roasted vanilla speckled rhubarb on the side or a good quality vanilla ice cream.

Persian Pulled Lamb, Cauliflower Couscous, Pea Puree

January 19, 2014 Comments Off read Meat

A weekend of much need experimental cookery and kitchen therapy. I was craving an experiment in the kitchen and with the flat to myself, Julie & Julia playing away on repeat and the sun shining, this is what I churned out.When coming up with new recipe ideas and dishes I seem to find myself just thinking of my favourite flavours and seeing how I can wind them selfishly into the final product. This was wonderfully indulgent whilst being relatively healthy and undeniably tasty. The various textures keep it interesting and the strong flavours keep the healthy aspect well hidden.

I recently ventured to the ‘Wild Food Cafe’ (see here) tucked snuggly away in the Bohemian Neal’s Yard in Covent Garden. Located above the renound Neal’s Yard Remedies and around the corner from the infamous Neal’s Yard Diary it was sure to combine many of the local gems of the area that make Borough Market what it is. Oh and not to mention Monmouth Coffee tucked around the bend. As a ‘raw’ food cafe serving raw and healthy dishes the nutritious menu was right up my street. A menu that would have even the most devoted vegan speechless at the lack of opportunity for stereotypical complaining, I tried some interesting new delights (see below). So, I was inspired to do something back home in the raw style. I can see the attraction of having a raw food element in your diet. Gentle or little cooking maintains the important nutrients, but living a life on raw is unrealistic and downright boring if I’m honest. I was surprised not to have seen this ‘of-the-moment’ and stylish cauliflower couscous on the menu but its been on my ‘to cook’ list for long enough and now seemed like an opportune time to add texture to this lovely dish.

Serves 4

Pulled Lamb

1 small shoulder lamb
1 sprig rosemary, leaves picked
1 sprig thyme, leave picked
2 garlic gloves, chopped
1 tbsp Ras el Hanout
Olive oil
1 small glass white wine
1 red onion. quartered

Pea Puree

400g peas
Generous knob butter
Bunch mint, leaves picked
Vegetable stock
Salt and pepper

Cauliflower ‘Couscous’

300g cauliflower florets
Large bunch mint, leave picked
Large bunch coriander,
1 lemon/orange zest and juice
60g flaked almonds
Salt and pepper

Preheat the oven to 160°C. Place the red onion in the bottom of a roasting tin or a large casserole dish.
Chop the rosemary, thyme and garlic finely together. Sprinkle the ras el hanout over the lamb with a few glugs of olive oil. Massage the spices into the meat and then add the herbs and garlic and coat the lamb.
Place the lamb on top of the onion and pour the wine around the bottom. Cover the pan with a lid or cover with foil and roast for 3 hours. Top up with a little water now and again if drying to prevent the bottom catching. After this remove the lid/foil and turn the heat up to 180°C to brown the lamb.
Once cooked, remove from the oven and leave to rest while you make the side dishes.
For the ‘couscous’, toast the flaked almonds in a dry frying pan until lightly brown. Pulse in a food processor until fine and the texture of couscous and place in a large bowl.
Pulse the cauliflower florets in the processor similarly until you form a couscous like texture. Tip into the bowl with the almonds.
Chop the herbs finely and add with the citrus zest to the bowl. Add a squeeze of the citrus juice, season and stir to combine and set aside at room temperature.
Once ready to serve, boil the peas for a few minutes in the stock. Transfer them to the food processor (reserving the stock) with the mint leaves and the butter. Season and add a little of the cooking stock to loosen and puree until smooth.
Carve or pull the slow cooked lamb into chunks and serve on top of the warm pea puree with the couscous on the side.

Tomorrows leftovers fried until crispy in the warm hands of a soft flatbread topped with some lime yoghurt and salad is nearly as good as the main event!

A brief review…..The Wild Food Cafe, Neal’s Yard, Covent Garden

On entering the Bohemian cafe we were met with long, packed communal tables with happy chatting diners. The odd tyedye t-shirt, flowery head band and a more than average number of dreadlocked men mirrored the my initial expectations. After a helpful and sincere welcome from the team, we sat positioned next to some whirring suspect machines that we soon learned were churning away the homemade chocolate and nut butters of which I am a fan of and have made in the past- a good start. The menu was really interesting and original. We dined on a superfood salad containing a handful of delights. Courgette noodles coated provocatively in a punchy mango dressing and some powerful fresh pesto eagerly wrapped around some grainy quinoa were just a few of the surprises in this supersalad. Their devine sprouted wheat bread, toasted, was hearty, malt-like and dense whilst their pumpkin seed ‘cheese’ was on par with the flavours of my pumpkin seed butter but with a cheesy and characteristic tang. Goodness knows how that was created but their raw cookery courses run in house during the week are a good place to start. But don’t be deterred by salad…the hearty falafel burger or the generously portioned ‘raw’ chocolate torte made with avocado and cocoa will satisfy any sceptic. And folks…if you have a taste card like myself then its 2-4-1! It was a mere steal at £13 for the two of us for lunch.

Herby Halloumi Wrap

December 21, 2013 Comments Off read Vegetables and Salads

These are an enticing, comforting and friendly hug inside a warm pitta on a rainy December afternoon with the prospect of a Christmas feast approaching. A perfect semi-healthy lunch in the lead up to Christmas. I’m back home in the country air with a day of present wrapping, card writing and general festivity on the agenda. With the house and, more importantly, the kitchen blissfully to myself I welcomed the peace and solidarity and devoured these for a welcome lunch break mid Christmas chores. Alone I’ll admit but I don’t regret a thing…..a thing.

Serves 2

4-6 slices of halloumi (cut thickly)
2 pitta breads (For my homemade pittas see here) or warm wraps
Small bunch parsley/coriander
Small bunch basil/mint
Small bunch dill
4 tbsp thick yoghurt
½ lemon juice and zest
1 tbsp runny honey

If making your own the pitta breads start with these (see here) and keep warm while you deal with the halloumi. If not, lightly toast the pitta breads or warm the wraps.
Chop your chosen herbs finely and add the lemon zest. Mix the yoghurt with the lemon juice and some seasoning and set both aside.
Heat a frying pan until hot and add a drizzle of olive oil. Fry the halloumi slices for a few minutes each side on a high heat until golden. Add the honey and remove from the heat and coat the slices in the syrup.
Now assemble your pittas. Cut each open and spoon in a some yoghurt and a handful of herbs. Add your warm sweet halloumi slices and stuff with some more of the herbs and yoghurt.
Devour while warm!

Wrapped appropriately in a festive napkin….and eaten appropriately with a festive appetite!

Spinach, Mushroom and Ricotta Pizza

November 7, 2013 Comments Off read Vegetables and Salads

Ok so it’s a tomato-less pizza…don’t shoot me. This was also pointed out by my (notably) satisfied and well fed but rather unjustifiably disappointed dad? A night of using up all ingredients littering the fridge, clinging on for dear life before labouring into town for a weekly food shop. One of my favourite challenges….make something from what you have left. Its a great way to be creative, prevent waste and come up with new ideas! Challenge accepted, I created this. Spinach forced its way into the base while the topping was a mix of mushrooms, lemony ricotta and some lovely fragrant thyme. Give me ready steady cook anyday?

Serves 4 lightly

Base

1 mug self raising flour
½ water
100g spinach
Pinch cumin seeds

Topping

200g mushrooms, chopped
Small bunch thyme leaves
Knob of butter
250g ricotta
150g mozzarella, sliced
Handful pine nuts
Zest and juice of 1 lemon
Olive oil

Start on the base. Wilt the spinach in a hot pan with a splash of water. Once wilted, drain and squeeze out as much of the moisture as possible. Chop finely.
In a food processor, add the flour, cumin seeds, plenty of seasoning and the spinach. Blend together and slowly add the water, stopping when the mixture forms a soft dough. You will need to use your instinct with the amount of water being used.
Turn out onto a floured surface and knead to form a smooth dough. Put aside to rest.
Melt the butter and a splash of oil in a hot frying pan and add the mushrooms. Fry over a medium high heat until they have released their juices. Add the thyme leaves and continue to fry until golden. Set aside.
Loosen the ricotta in a bowl with the juice from ½ a lemon and the zest.
Heat the grill to high. Next, heat a large frying pan over a high heat and add a splash of oil. Roll out the dough thinly and add to the pan pushing into the oil. While the bottom begins to cook and crisp,spoon over the ricotta and spread out evenly. Grate over the lemon zest. Top with the mozzarela and finally the mushrooms. Scatter with the pine nuts and continue to cook the base on the hob until the bottom is beginning to crisp and turn golden (you will need to lift it up now and again to check).
Once you’re happy with a crispy base, pop under the grill and cook for 8-10 minutes until the top is melted and the rest of the dough and crust has cooked.
Remove from the grill and devour drizzle with some good quality grassy green extra virgin olive oil.