Posts tagged parsley

Turkish Spiced Meatballs

April 18, 2016 Comments Off read Meat

hilst the weather today has been glorious and sunny its still felt a little chilly around the ankles and certainly not the April weather I was hoping for! But as long as it isn’t April showers and May holds more promise then I can cope with that. So a Sunday evening after a long and satisfying gym session, run and ahem…jacuzzi session….a home comfort was required to replenish the nutrients and fuel me for another challenging week at work. But nothing on ‘forage in the pantry’ can be complete without the odd scattering of spice, dusting of chopped herbs or middle Eastern influence. So with Istanbul on the mind as the new top draw on my prized ‘must visit’ list, Turkish meatballs sprang to hungry mind and it wasn’t long before I was enjoying a satisfied hunger.

Serves 2

Meatballs

450g minced lamb
2 tbsp raisins
3 tbsp pistachios, roughly chopped
Pinch smoked paprika
Pinch ground cumin
Handful flat leaf parsley, chopped

Sauce

1 can chopped tomatoes
1 large onion, finely chopped
1 large garlic clove, finely chopped
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp cumin seed, crushed
1 tbsp balsamic vinegar
50g pearl barley/100g giant cous cous
Large handful flat leaf parsley, chopped

Start by combining the meatball ingredients in a large bowl with some seasoning. Shape into 8 large golf ball sized meatballs and chill in the fridge for at least 20 minutes.
Simmer the pearl barley/giant cous cous in boiling water until cooked according to packet instructions. Drain and set aside to keep warm.
Preheat the over to 170°C and remove the meatballs from the fridge. Heat a splash of olive oil in a frying pan over medium high heat.
Fry the meatballs to seal and brown for 2-3 minutes. Once well browned on the outside, wrap in some foil and place in the low oven to bake slowly while you prepare the sauce.
Fry the chopped onion in the leftover lamb juices in the same frying pan adding a little more oil if needed. Soften for 5 minutes until translucent and beginning to brown. Add the chopped garlic and cook for a few more minutes.
Add the ground spices and mix to coat the onion.
Add the chopped tomatoes and a little hot water to thin the sauce to the desired consistency and add some salt and pepper.
Simmer for 5 minutes before adding the vinegar, the drained barely and all but a handful of the parsley. Taste and adjust accordingly. Add a little more water if needed.
Remove the meatballs from the over and add, with any juices from the foil, to the pan. Simmer for a few minutes to heat through.
Serve in deep warmed bowls topped with a scattering of the remaining parsley.

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.

Roast Poussin, Creamy Leeks and Smoked Salt Fried Gnocchi

June 10, 2015 Comments Off read Poultry

I’m no pasta lover (sorry Italy…and Nigella) but I am an occasional fried gnocchi lover. OK I may have been a tad patriotic on the cooking method but it turns out that fried gnocchi are a bit like mini roast potatoes. Bitesized. Dangerous. But delicious. After a continuous dose of Thai and Asian inspired dishes recently, followed by a delicious and flavour packed trip to Morocco, I fancied a bit more of a classic this evening. French poussin and mustardy creamy leeks were a delicious and comforting contrast to my ‘Englishly’ cooked Italian potato dumplings. Crispy and golden and seasoned with smoked salt.

Serves 2

250g gnocchi
2 tbsp sunflower oil
1 tsp smoked salt (optional)
2 large leeks
1 large garlic clove, crushed
250ml single cream
1 tbsp wholegrain mustard
Handful flatleaf parsley, chopped
1 x poussin
50g unsalted butter, softened
Salt and pepper

Preheat the oven to 200°C. Place your poussin on a baking tray and smother the skin and legs with about 30g of the butter and season well.
Place in the centre of the oven and roast for about 40-45minutes until cooked. Baste with the juices a few times during cooking.
Once cooked, leave to rest before serving.
Meanwhile, melt the remaining butter with a splash of oil in a frying pan over a medium heat. Slice the leeks in halve vertically and slice into chunks. Gently and slowly soften the leeks for about 15 minutes of so until really soft. Add the garlic and cook out for another few minutes.
While the leeks are softening and the poussin is cooking, cook the gnocchi. Boil in salted water for 2 minutes and then drain well. Leave to dry out a little for a few minutes.
Heat a frying pan on a high heat and add the sunflower oil. Fry the cooked gnocchi with the smoked salt in the oil until crispy and golden. Keep warm.
When the poussin is nearly cooked and ready, turn the heat up a little with the leeks and add the cream. Simmer a little to thicken.
Season well and add the mustard and all but a handful of parsley and stir thoroughly. Keep warm while you carve the poussin.
Remove the meat from the oven or from where it has been resting. Carve off the breast and wings.
Serve the creamy leeks in a warmed serving bowl and top with the poussin. Scatter round some fried gnocchi and sprinkle with the remaining parsley.
Drizzle with a dash of lemon infused or plain extra virgin olive oil and serve!

WINE: This dish being creamy and weighty is delicious served with a classic wine pairing. Semillon and Sauvignon Blanc with some oak ageing and some natural acidity. Try this Mulderbosch, 2013 Faithful Hound White from Stellenbosch available at Armit Wines.

Rump Steak, Herb Fire Sauce

November 13, 2014 Comments Off read Meat

Work has been stressful recently I’m not going to lie. So after another long and challenging day I eagerly donned my well worn trainers, embarrassing (but necessary) high vis and rucksack and took to the road and ran home. I love running home after work, its a great way to relax blow the cobwebs from my mind and cleanse my lungs….until I hit Earls Court that is and the bus fumes. Alas.

My run usually involves daydreaming about recipes and what I’m going to cook along with other things. After a long week and some serious after work power yoga sessions I’ve been eating healthy but quick to make suppers and I craved a steak and a little time spent in the kitchen. So….I made a well needed detour past the butchers and nabbed myself a lovely dark, dry piece of rump steak with an unhealthily large piece of flavoursome fat along the back and continued my run home…noticably faster.

Inspired by a chimichurri sauce this to be honest was made on the spot with leftover herbs, plenty of chilli and some lime. I have tried to remember what was added so use this as a guide. Add a touch of anything to balance the flavours and eat with joy! I packed a lot of chilli into mine…it was hot!

Serves 2

Green Sauce

Large handful flat leaf parsley
Large handful fresh basil
Large handful coriander
½ tsp chilli flakes
¼ red chilli (if a hot one)
1 garlic clove
¼ red onion, chopped
1 tbsp red wine vinegar
1 btsp lime juice
3 tbsp rapeseed oil

To serve

2 large sweet potatoes, chopped into wedges
2 rump steaks
Green beans, asparagus, broccoli or choice of vegetables

Preheat the oven to 200°C. Place the potato wedges on a baking tray, season generously and drizzle with oil. Roast for about 30-40 minutes until tender and crispy round the edges.
Meanwhile make the sauce. Add all the ingredients except the oil, lime and vinegar to a food processor and season. Blend until chopped. Add the lime and vinegar and blend again. Add enough oil to loosen and bring the sauce together into a thick but spoonable ‘paste’. You don’t want it too runny – more like a salsa.
Heat a frying pan until hot and add a dash of oil. Season the steaks with freshly cracked black pepper and salt. Sear the steak on their edge on the fat side for about 1 minute to render down the fat and allow you to fry the steak in this lovely flavoursome oil. The time will depend on how much fat you have on your steak.
Once rendered and crisp, fry your steak for about 2 to 2 ½ minutes each side for a piece around 2 ½ cm thick (this will give you medium rare). Once cooked leave to rest wrapped tightly in foil for 5 minutes.
When ready to serve, slice your rested steak and drizzle with any resting juices. Serve alongside the roasted potato wedges and any vegetables of your choice. Spoon over your punchy sauce and enjoy!

Drink with nothing but a cold beer of water……..I opted for beer.

Spiced Lamb, Charred Carrots, Green Coucous, Saffron Yoghurt

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

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

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

Serves 2

Green Couscous

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

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

Carrots

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

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

Lamb Steaks and Yoghurt

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

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

Wine suggestion: Sijnn White 2012 (Chenin-Viogner)

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

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.

Creamy Dijon Lentil Gratin

July 7, 2014 Comments Off read Vegetables and Salads

Like many of my dishes this one came about from a fridge of leftovers and a willing pantry. With a craving for a side dish with a little extra added effort I knocked out this gratin. In an almost ‘mystery box’ Masterchef challenge, some simply simmered lentils, a dousing of deep creamy Dijon dressing, some soft goats cheese speckled with parsley and all liberally blanketed in some cheesy breadcrumbs and butter and baked could only taste delicious.

Serves 2

4oz Puy Lentils
1 tbsp Dijon Mustard
4 tbsp creme fraiche OR 4 large tbsp creamy goats cheese e.g. Chèvre
Handful chopped flat leaf parsley
2 large handfuls breadcrumbs
1 large handful grated parmesan
Knob of butter
Salt and pepper

Preheat the oven to 200°C.
Simmer the lentils in boiling water for about 20 minutes or until soft but with a slight bite and not mushy
Drain and return to the pan. Stir in the parsley, creme fraiche, mustard and plenty of cracked black pepper and salt.
Spoon into an oven proof dish.
Mix the breadcrumbs and cheese in a bowl and season. Scatter over the lentils and top with a few knobs of butter.
Bake in the oven for about 15 minutes until golden and crispy on top.

WINE: If using Sancerre’s famous Chèvre, this dish is perfect with a beautiful crisp Sancerre wine to match. Try Fernand Girard, 2014 Sancerre which is available at Armit Wines.

Moules Mariniere Sauce, Crushed Potatoes, Crispy Seabass

May 17, 2014 Comments Off read Seafood

I adore devouring big bowls of French and simply cooked mussels. Albeit shamefully with a dainty bowl (large bucket) of lightly salted (heavily salted) crispy French fires (never chips….its got to be fries. Like the ones McDonalds do). I have many happy memories of enjoying this meal with my best friend in our local Wiltshire gastro pub with a side order of gossip after a relaxing ride. Seeing as she’s embarked on an adventure to Abu Dhabi to conquer the world of financial advising and make us our millions I could only experiment with the classic moules mariniere and wish she was here to enjoy it with me.

After following the ever dramatic and addictive Masterchef final this week, one of my favourite chefs Tom Kerridge showcased one of his signature dishes. His take on the classic moules served with a creamy topped stoat foam. Whilst I love mussels I often finish the meal still feeling hungry, dissatisfied and with sticky garlicky fingers. So, picked from the protective homes of their shells and tossed in a creamy sauce Tom’s method seemed like a much more relaxing eat. This is certainly a cheap eat (£1.50 for a bag of mussels!) that boasts rich expensive flavour that looks and tastes luxurious. My take on moules mariniere with crushed new potatoes and crispy skinned seabass.

(By the way, the reason I always use seabass is I LOVE IT! But feel free to use another white fish here such as bream, cod of haddock.)

Serves 2

2 seabass fillets
1kg mussels,
About 8 small new potatoes
Handful flat leaf parsley, finely chopped
1-2 shallots, finely chopped
1 large or 2 small cloves garlic, finely chopped
1 small carrot, finely diced
1 glass dry white wine
Large knob butter (about 30g)
4 tbsp creme fraiche
To serve – lemon, green beans/samphire

Start by cleaning and de-bearding the mussels. Chuck away any with cracked shells or that are open and don’t shut quickly when tamped sharply on the kitchen surface (Only cook closed mussels; only eat open ones).
Preheat the oven to 180°C. For the potatoes, par-boil until soft but make sure they are not waterlogged and falling apart and drain. Crush lightly with the back of a fork, season well and toss with olive oil.
Roast in the oven for about 30 minutes until crispy.
For the mussels and sauce heat the butter in a large saucepan over a low heat until it beings to foam adding a little oil to stop it burning. Add the garlic, carrot and shallot and gently soften for about ten minutes.
Turn up the heat and add the wine. Reduce slightly. Add the mussels to the pan, place the lid on and allow to simmer for about 3-4 minutes. The mussels are ready as soon as they open.
Once open remove the pan from the heat. Carefully pick the mussel meat from the shells (discard these) and return the meat to the wine sauce. Place back on the heat and simmer gently to reduce slightly. Add the creme fraiche and season to taste. Finally stir in the parsley and a little lemon juice and keep warm while you fry the fish.
Get a pan on a medium high heat. Season the fish and score the skin to prevent it curling in the pan.
Fry skin side down for about 3 minutes, finishing for the finish minute on the flesh side.
Serve the creamy sauce with the potatoes and fish. Serve with green beans or samphire and a squeeze of lemon juice.

WINE: Try a lovely Chablis such as Domaine Sebastien Dampt 2014 available at Armit Wines

Wild Mushroom and Black Garlic Rice

April 7, 2014 Comments Off read Vegetables and Salads

This mushroom rice dish was thrown together whilst I was at uni when embracing the challenge of living on a second hand shoestring. It is one of those staple vegetarian meals I often make when I fancy an evening off meat. Mushrooms have such a deep and earthy flavour that you never miss the meat here and this really is just as satisfying. I like to top mine with a quenelle of cool, smooth cream cheese to off set the garlic hum but a molten poached egg with a cascading larva of golden egg yolk would also sit on top here as naturally as clotted cream on a pillowey toasted scone.

However, today I experimented with black garlic. Garlic is undoubtedly good for you. From warning off infections and fighting your bodies battles to pungently and helpfully keep away any unwanted attention from the opposite sex….! Double bonus. I don’t think anyone walks past their local pizza place or Indian with the waft of freshly baking garlic bread suctioning up their nostrils not to momentarily drift into garlicky cloud nice. I love nothing more than the delights and simple efforts of roasting a whole garlic head in the oven before squeezing the obliging sweet contents into a pestle and morta, mashing to a paste and stirring into risottos or sauces. There is nothing as effortless that imparts so much amazing flavour.

So surely black garlic is to be even better. Delicious I can conclude but on a totally different level. Sweet but amazingly deep in flavour these gooey and pastey gloves are like jelly cubes of balsamic vinegar, a ‘fruit pastel’ of balsamic if you will. It is only a matter of time before Heston makes this imported Korean fad into an ice cream (I will await this patiently….very patiently, no rush Heston.) I’m only at the tip of my black garlic experiments using it tamely sliced here. But mashed to a paste, stirred into stews, risottos and sauces I am sure I will be sharing these soon…..the ice cream however will have to wait for now. Black garlic pasta or gnocchi…however…!

Serves 2

250g mixed mushrooms, chestnut, oyster etc, chopped roughly in chunks
4oz wild rice (a mix of brown, Camargue, wild rice)
2 gloves of black garlic OR 2 gloves garlic, chopped
1 large knob of butter
Handful of flatleaf parsley, chopped
1 tsp sesame oil
4 tbsp cream cheese/2 poached eggs to serve

Begin by simmering the rice for about 20 minutes until tender. Drain and set aside.
Heat a generous knob of butter with a drizzle of olive oil in a large frying pan over a medium high heat until the butter foams.
Add the chopped mushrooms and some generous salt and pepper and fry for about 10 minutes over a medium heat.The water will be released so continue to cook until this evaporates and the mushrooms are soft and golden. (Now Julia Child fans, remember- don’t crowd your mushrooms, they won’t brown! So cook in batches if necessary)
If using normal garlic, chop finely and add now and fry for a few minutes turning the heat down if starting to catch.
Now, tip in the rice and stir into the mushrooms with the sesame oil and fry for a few minutes.
Add the chopped black garlic and the parsley and mix to combine and heat through.
Serve in large warmed bowls with an extra scatter of parsley some slices of black garlic and a creamy quenelle of cream cheese. Alternatively add that molten poached egg and crack on with devouring.