Posts tagged mint

Pearl Barley with Walnut, Mint and Basil Pesto

August 11, 2014 Comments Off read Vegetables and Salads

Pesto is such a great addition to bland food – pearl barley, pasta, tossed on boiled vege of ripped through your favourite pizza dough base (personal favourite!) I’m not a regular to the jar of shop bought but sometimes a tablespoon of the punchy stuff is needed, homemade or not. Pesto is all about the basic ingredients (Parmesan cheese, fresh herbs, nuts, lemon and oil) mixed until you get the right balance. Basil and pine nuts if you’re a traditionalist but its also delicious with other nuts or herbs. As usual, my lazy self can’t be bothered to weigh so the ‘handful’ measurement has come in again here….I have averaged-small sized hands so do as you please…

Serves 2

Pearl Barley with Walnut, Mint and Basil Pesto

120g pearl barely
Handful walnuts
Handful grated parmesan
½ lemon
Large bunch basil and mint, leaves picked
1 garlic clove, crushed
Extra virgin olive oil
2 x salmon fillets
Slow roasted balsamic onions (see here)

Toast the walnuts in a hot dry frying pan until fragrant or roast in a hot oven for about 6 minutes until warm and smelling delicious!
Transfer to a pestle and mortar or a food processor. Pulse until you have fine crumbs with texture.
Add the herbs, garlic and cheese and blend. Season and thin out with the lemon juice and enough oil to get the right consistency for your liking.
Taste and adjust with more of the above.
Cook your pearl barely until tender in a pan of simmering water. When ready, drain and toss liberally with the pesto. Stir through a few whole walnuts and chopped herbs too if you like. Set aside at room temperature
Roast the salmon in a 200°C preheated oven or pan fry, skin side down until crisp and cooked.
Serve the barely topped with salmon, a spoonful of roasted balsamic onions if you like (see here). Drizzle with a good oil and scatter with mint. Serve with greens beans or similar…

Crusted Cod, Balsamic Lentils, Chorizo, Pea, Mint

July 16, 2014 Comments Off read Seafood

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

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

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

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

Dukka Spiced Mackerel, Parsley Lentils, Roasted Hazelnuts

July 12, 2014 Comments Off read Seafood

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

Serves 2

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

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

Spring Supper (Seabass, minted pea puree, roasted parsnips, chorizo)

April 25, 2014 Comments Off read Seafood

Finally the evenings are getting longer and the evening light is perfect for photography and dining in the sun (not warmth quite yet unfortunately). Home to the countryside for Easter weekend and the warm days continued. Good Friday called for good food. Naturally. This dish seemed to personify the start of spring and a spring cleaning of the diet and lifestyle. Except if you’d given up chocolate for lent that is. You folks will probably be in a cocoa comma still….this dish may help?

Serves 2

2 seabass fillets
250g peas
Handful mint leaves
½ lemon, juice
Large knob butter
100g chorizo, chopped
2-3 parsnips, peeled and sliced
4 tbsp grated parmesan

Parsnips – season well and coat in olive oil. Roast at 200°C for 25-30 minutes until tender and crisp.
Parmesan wafer – Line a baking tray with non stick parchment and spoon the parmesan into a cookie cutter to form a circle – don’t be tempted to press the cheese down as it will melt on cooking. Bake for 5 minutes at 200°C until melted and golden. Remove from the oven and leave to cool before peeling gently from the parchment.
Minted pea puree – boil the peas with half the mint leaves for a few minutes until soft. Drain while reserving the minty cooking water and tip into a food processor. Add a large knob of butter, salt and pepper, the fresh mint leaves, lemon juice and blend to a puree. Add some of the reserved cooking water a bit at a time to thin it down until you reach the desired consistency.
Chorizo – heat a frying pan until hot. Fry the chorizo in the dry pan until it starts to release its oily juice and crisp up. Keep warm.
Seabass- season the seabass fillets well making a slit in the skin side to stop it curling up on cooking. Coat in a light drizzle of olive oil. Heat a frying pan to a medium-high setting and fry the seabass fillets, skin side down, for about 3 minutes until crispy skinned and mostly cooked. Turn for the final minute to finish the cooking and squeeze with a splash of lemon juice.
Top serve – lay the roasted parsnips on the plate and spoon on some pea puree. Top with the seabass and spoon over the chorizo and drizzle with some of the oils. Complete with the parmesan wafer!

Delicious served with a chilled glass of Italian, Puglian Verdeca. I had the pleasure of working at a recent event with the producer – Masserai Li Veli. Delicious. humble and organically produced wines. See here for where to buy some!

Black pudding, Minted Pea Puree, Apple

February 15, 2014 Comments Off read Meat, Vegetables and Salads

I completely understand that black pudding is not for everyone’s palate or psychological well being. However I loose my reluctant understanding for the folk that have never sampled this fine delicacy but screw up their faces with such sincere disapproval as if instead I had announced my chosen career path as a stripper! (Case #1, my sister. And we’ll soon know if she’s actually been reading my blog if I hear her wining tones at this comment). If you’ve never tried black pudding then who knows- you could have wasted years rejecting something delicious so this recipe is a fine way to start.

I usually default away from making cliche recipes in my desperate need to experiment at any occasion that calls for food but sometimes I must admit you can’t beat the satisfaction and comfort of a classic. And, lets face it, they exist for a reason and black pudding and pea really is a classic example of two deliciously matched soul partners of the food world. Peas are sweet and fresh which is the perfect harmony for the fatty and rich black pudding. What could be more unfussy and simple than a pile of minted pea puree with a crispy fried slice of black pudding resting lazily on top….

A bowl of peas (a good handful per person)
Small bunch of mint, leaves picked
Knob of butter
Black pudding slices (1-2 slices per person)
1 apple (serves 2 people)
Lemon juice

Boil the peas for a few minutes and then drain.
Place in a food processor with some generous seasoning the knob of butter and the mint leaves and blend to a puree adding a little warm stock or boiling water to loosen to the desired consistency. Alternatively, without a processor you could eat this as a coarse pea mash which would be equally as delicious.
Cut your apple into matchsticks with a sharp knife and set aside in a bowl with a little squeeze of lemon juice to prevent it turning brown and a little seasoning.
Heat a frying pan until hot and add a tiny drop of oil if you wish. Fry the black pudding for a few minutes on each side until crispy and cooked through.
Serve on top of your warm pea puree and top with a handful of the crunchy apple matchsticks.
Drizzle with a little oil and a scattering of mint leaves and serve.

If you’ve been converted to black pudding then here are a few more of my favourite delicious ingredients that go well with it:

Butternut squash
Blue cheese
Pear, apple
Roast pork, belly is good
Cauliflower
Fennel
Mushrooms
Thyme, rosemary
Prunes
Eggs (especially little fried quails eggs)
Chicken, rabbit, monkfish (stuffed with black pudding)
Oh and of course, a fry up…..

Black pudding stuffed chicken in a mushroom and red wine sauce, wet polenta and garlic kale (Serves 4)

4 free range chicken thighs, skin on, bone removed
4 chicken drumsticks.
2-3 large thick slices of black pudding
A few rosemary sticks, leaves picked and chopped
Thyme, leave picked
1 red onion, chopped
1 large glass red wine
Stock – beef for a rich sauce, chicken for a lighter one
1 handful of dried wild mushrooms
150g quick cook polenta
400ml milk
Knob of butter
20g grated parmesan
Kale
1 garlic clove, chopped finely

Preheat the oven to 180°C. To start, heat the milk and the same amount of water in a sauce pan and add a few peppercorns and a bay leaf. Just before it comes to the simmer remove from the heat and leave to infuse to use in the polenta later.
Crumble the black pudding into a bowl and add the thyme. Mash until paste-like. Open up the chicken thighs and stuff a spoonful of the black pudding inside and roll up. You can secure these with the rosemary sticks if you wish. Season the skin well. Stuff this black pudding mix under the skin of the drumsticks too and season.
Fry the red onion in a little oil until soft and then add the rosemary leaves. Add the red wine and simmer briefly before adding the mushrooms which will soften in the liquid and remove from the heat
Place in a casserole dish and add the chicken pieces so they fit tightly. Add enough stock to come most of the way up the sides of the chicken so that the chicken can poach and roast gently as it cooks being careful not to pour it over the skin or you won’t get a crispy skin (we can’t have that!)
Place in the oven and cook for about 30-40 minutes until the chicken is golden, cooked through and the sauce is bubbling away nicely.
Meanwhile, tip the kale into boiling water for a matter of 30 seconds to wilt but drain it quickly while still bright green, soft and full or nutrients. Leave to drain the excess moisture. Heat a little oil in your frying pan from before and gently fry your garlic over a very low heat being careful not to burn it. Add the kale and a knob of butter and stir to combine. Set aside to keep warm.
I suggest leaving the polenta until last minute as it won’t wait so see to the kale first and then the chicken. Once the chicken is cooked remove from the sauce and leave to rest in a warm place. The sauces thickness with vary depending on how much stock you added but to thicken (which is what I needed to do) mix a tbsp of butter and flour in a mug until you have a paste. Whisk this paste into the red wine sauce until smooth and the sauce will begin to thicken without being lumpy. Set aside to keep warm.
Before you cook the polenta, make sure you’re ready to go -plates warming, guests hungry, wine open and aerating!
Drain the milk from earlier and bring to the simmer. Whisk the polenta in a steady stream into the milk and stir continuously as it will thicken immediately. Let it bubble for a minute until smooth and creamy. Stir in the butter and cheese and some generous seasoning (it will need salt) and taste.
Spoon into bowls immediately and top with a chicken thigh and drumstick each and a generous spoonful of the mushroom sauce.
Sit aside some warm garlicky kale and serve on a wild and windy evening with a bold punchy glass of red.

WINE RECOMMENDATION: This weekend I tried Waitrose’s Vina Valdivieso Chilean Cabernet Sauvignon from the Maipo Valley. It was bold and had lovely dark berry and fruit flavours and some menthol notes to it. Delicious with the rich black pudding.

Waitrose £9.99

Pea and Mint Arancini with Avocado Puree

February 10, 2014 Comments Off read Vegetables and Salads

I can’t actually decide if leftover risotto turned morphed in arancini is actually better than risotto…? See what you think

Serves 2

Leftover pea and mint risotto, chilled (or any other risotto)
1 egg, beaten
Plain flour
Breadcrumbs
Grated parmesan
Good melting cheese e.g. mozzarella, tallegio etc
Sunflower oil for frying
1 large ripe avocado
Handful of chopped mint leaves
1 lemon

Get 2 clean shallow bowls ready. Place the egg in one, the flour in another and the breadcrumbs, parmesan and some seasoning in the other.
Roll your chilled risotto into balls (mine were about golf ball size) placing a small piece of your melting cheese in the middle if you like.
Roll each in first the flour, then the egg and finally coat in the cheesy breadcrumbs. If you want a thicker coating repeat in the egg and breadcrumbs. If not, place aside on a plate and repeat with the rest before chilling (the arancini that is…feel free to chill too).
Preheat the oven to 180°C for later. I fried my arancini in shallow oil but they are delicate (unless you made a very stodgy dry risotto to start with- to avoid this see tips here). If you have a deep fryer fry each arancini until golden. If not, fry in shallow oil until crisp. Place in a the oven to warm through to the middle while you make the puree.
Scoop out the ripe flesh from your avocado and place in a food processor with some seasoning and a splash of lemon juice. Blend until thick, glossy and smooth – feel free to add flavours here you like. I added some mint leaves but lime, coriander, chilli all work well depending on what flavour your arancini are.
Once ready, serve your crispy and melt in the middle arancini on top of your silky puree with a scattering of fresh mint.

Mojito Cake

January 27, 2014 Comments Off read Sweet Treats

Over the weekend I rather indulged in a culinary sense and selfishly used the excuse of a work birthday to make a cocktail inspired cake. After all, I do work at a wine company and it was only natural that booze should appear (albeit subtly) in any birthday creation to grace the office for the prying eyes and hopeful stomachs of the hungry workers. The rum I used was subtle but by all means spoon a few generous splashes over the warm cooked cakes once baked and allow to soak willingly into the sponge whilst cooling….

I have been wanting to try my hand at homemade curd for a while so now seemed like the perfect time! This cake recipe is loosely based on the one by John Whaite (from GBBO 2012) where I borrowed the curd measurements. However, the rest of the cake recipe I altered to my own tastes. But thanks John- the idea was yours.

NOTE: The quantities for the lime curd make double the amount you’ll need for this cake – unless of course you make 4 sponges and make it an extortionate 4 layered number. But making this quantity is easier than halving egg yolks and for me, extra curd and 3 spare egg whites equals one thing- ‘Lime Meringue Pie’.

Serves 1 small office of hungry workers

Cake

220g self raising flour
220g caster sugar
220g butter
4 eggs
1 tsp vanilla
1-2 tbsp rum (I used honey rum)
Pinch baking powder

Lime Curd

250ml lime juice
125g unsalted butter, cubed
3 egg yolks
Zest 1 lime
175g caster sugar
25g cornflour

Filling

300ml double cream
100g icing sugar, sieved
1 tbsp rum
Bunch mint leaves

Start with the lime curd. Place the lime juice, zest and butter in a saucepan and melt over a low heat until combined.
Whisk the egg yolks and the sugar in a bowl and then whisk in the cornflour until thick and creamy.
Now, making sure you whisk continuously so you don’t get lime flavoured scrambled eggs, pour the hot lime and butter over the egg yolks whisking all the time until combined.
Return the mixture to the pan and over a low heat, whisk continuously until it thickens (5-10mins). Keep whisking so the bottom doesn’t catch and scramble. Once thickened enough to coat the back of a wooden spoon, spoon into a shallow dish. Cover with clingfilm and chill.
Preheat the oven to 180°C and grease and line two 20cm cake tins. For the cake, beat the butter and sugar until light and fluffy. Beat in 2 of the eggs and the vanilla and them sift in half the flour and combine.
Add the remaining eggs and the rest of the flour and the baking powder. Mix in the rum and divide the mixture between the baking tins.
Bake for 30 minutes until cooked. If soaking in rum, once cooked prick all over and spoon over a little rum and allow them to cool in their tins before removing.
Meanwhile, whisk the double cream with the icing sugar until thickened but still floppy and light- don’t overmix. Chop the mint leaves and fold in with the rum.
Once ready to assemble, place one sponge halve on your serving board. Spoon over a generous spoonful of lime curd. Layer on top half the cream and place the other sponge half on top.
Mix the remaining cream with 2-3 tbsp of the lime curd and spoon into a piping bag (optional). Pipe a neat decoration of your choosing on top and scatter with the small pretty mint leaves from your bunch of mint!

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.

Moroccan Lamb Steaks with Pistachios and Feta

January 12, 2014 Comments Off read Meat

I can never pin down my favourite cuisine when asked. However….one which I always seem to default to if I feel like a speedy, tasty meal which requires enough attention and time to satisfy my creative kitchen energy but not enough to have me slaving after a long day at work is Moroccan. I love this style of food. I nearly ventured to Marrakesh for a long weekend last year but sadly without success I cannot say this is totally authentic based on experience but the flavours are along the lines of those used.

I created these dishes as a (candidly) selfish means of using some of my favourite ingredients together in one final meal of 2013. This is all about assembly really….get all your components chopped or toasted or diced or chilled as per the ingredients list before you start and its a doddle. Simply a case of chucking everything together in a Jamie style approach at the last minute will guarantee to keep everything as fresh and crisp as possible!

Serves 4

Lamb

4 lamb leg steaks
2 tbsp spice mix (toast 1tsp of each fennel, cumin, coriander and fenugreek seed, mustard seed with 1 cinnamon stick, 3 cardamon pods and 1 star anise in a dry frying pan until hot, fragrant and beginning to pop, remove and grind in a pestle and mortar until fine) If you don’t want to make one then use a good tbsp of Ras el Hanout which will also be delicious
2 tbsp olive oil
Large handful pistachio nuts (crushed finely in a pestle and mortar)
60g feta, crumbled
½ pomegranate- seeds picked
100g plain yoghurt
1 lime, juice and zest

Jeweled Rice Salad

6 oz wild or brown rice
Handful of flaked almonds
Handful of dried cranberries
1 orange, juice only
Bunch coriander, chopped
3 spring onions, sliced

Salad

2 x red chicory
2 baby gems lettuces
½ cucumber, sliced thinly

Start with the lamb. Massage with the oil, a little seasoning and the spice mix and leave to marinate at room temperature for about an hour.
Next, start the rice salad. Cook your rice according to the instructions. Meanwhile, soak the dried cranberries in the juice from the orange for at least 20 minutes until they have plumped up a little (do this while the rice cooks and the lamb marinates). Chop your spring onions into slithers and toast your flaked almonds in a dry hot frying pan if you haven’t done so already.
Once the rice has cooked, drain and tip back into the warm saucepan. Tip over the soaked cranberries and the remaining orange juice and keep warm with the lid on while you finish the rest of the components.
Assemble the salad by tossing together the chicory leaves, lettuce leaves and the cucumber.
Heat a frying pan until hot. Cook the lamb steaks for about 2 minutes on each side based on a thickness of about 2cm for medium. Once cooked, transfer to a sheet of foil, wrap tightly and leave to rest while you finish the salads.
Mix the yoghurt with the lime juice and zest and place in a bowl on a serving platter.
Mix the warm rice with the chopped coriander and spring onions in a serving dish and scatter over the toasted flaked almonds.
When you are nearly ready to serve, dress the salad leaves lightly with a little fresh lemon juice and some olive oil and season lightly.
Finally, once ready to serve, slice the lamb into finger width strips. Scatter the crushed pistachios on plate and coat the lamb strips in the nut crumbs. Arrange the lamb on a serving platter and drizzle over any resting juices. Scatter over the crumbed feta, the pomegranate seeds a few flecks of coriander and serve alongside the yoghurt.

Serve the salad, lamb and rice all together at room temperature straight away and devour immediately with a warm cup of peppermint tea if you like!

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!