Posts by Jess

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.

Tofu, Mushroom and Seaweed Kale

September 8, 2015 Comments Off read Vegetables and Salads

vegan dish was a palatable challenge for me I’ll admit. In a world where butter dominates the foundations of my recipes like culinary cement; I was skeptical. No butter? You heard correctly…no butter? However, with a goodie bag of Japanese inspired ingredients from Clearspring, whose vast array of cultural delicacies regularly glare at me temptingly from their own region of the supermarket, I thought I’d experiment and I can safely say that butter wasn’t missed here!? With the divergence in diets and intolerances infiltrating our British habits in what is perhaps a foodie fad or otherwise, I thought I’d better jump on the diary and meat free band wagon and see if soya and tofu could satisfy my taste buds. With fish and vegetables dominating my diet already I was keen to see what the removal of dairy would have to offer. I enjoyed this meal twice this week which is surely enough said. One evening using nutty pearl barely and the other using some of Clearspring’s gluten free brown noodles. Both delicious and fresh.

Gluten, diary, meat and nut free I think this one deserves the intolerance crown.

Serves 2

1 box mushrooms (250g). Mixed such as shitake, oyster or chestnut
1 small handful dried mixed wild mushrooms, soaked in boiling water for 15minutes then chopped roughly
1 garlic clove, crushed
1 tsp sesame oil
1 tbsp sunflower oil
80g pearl barely/80-100g brown rice noodles
200g kale
100g peas
4 spring onions, sliced
1 tbsp Clearspring seaweed flakes OR Welshman’s caviar
1 tbsp Soy sauce
Handful of coriander leaves, chopped
100g cubed tofu (optional)
1 tbsp black sesame seeds (optional)

Start by either soaking your noodles in hot water for 30 minutes covered or simmering your pearl barely for 25-30 minutes in hot water under tender. Drain well and drizzle with the sesame oil and keep warm.
Heat a frying pan over a medium heat. Gently soften the sliced spring onions for about 5-8 minutes until just beginning to brown and season. Once softened, place in a bowl and set aside keeping warm if you can. These will be combined with the cooked kale later.
Heat the same frying pan again until hot. Add the sunflower oil. Chop the mushrooms roughly into hearty chunks and gently fry for about 10-15 minutes with plenty of salt and pepper to cook and crisp up the mushrooms. They will release a little moisture so keep frying to evaporate this off and brown and crisp them up slightly.
Meanwhile, cook your kale in a pan of boiling water for 1-2 minutes. Add the peas and bring back to the boil. Once boiling remove from the heat and drain well allowing all the moisture to drain.
Tip back in the pan, add 1 tbsp soy sauce and the seaweed flakes. Add the reserved spring onions and mix. Place the lid back on a keep warm while you finish the mushrooms.
When the mushrooms are ready, crisp and delicious add the garlic and allow to cook for a few more minutes. Then turn up the heat and add the chopped rehydrated dried mushrooms, the noodles or pearl barely and fry for 1-2 minutes to reheat and combine the flavours.
Optional here, add some cubed tofu and heat through and scatter with the coriander.
Serve the mushrooms on top of the kale and garnish with black sesame seeds if you like

Masseria Li Veli

September 2, 2015 Comments Off read Extra extras

was recently blessed enough to join a work wine tasting event with Armit Wines to showcase one of our company’s honoured producers. An Armit Wines original gem and one that produces one of my legitimate favourite selections of Puglian nectar. In Italy, Puglia to be exact, lies the certified organic, humble and gracious Masseria Li Veli where a focus on local native varieties is embraced. Having recently opened an Italian tapas-style wine bar and bistro in Covent Garden (see here) in this foreign land, this was naturally an idyllic location to showcase their wines in a natural and contemporary setting. Our private downstairs room was idyllic.

On arrival we were suitably prepped with our first evening’s tipple and nibbles as winemaker Alfredo began the evening by charming us with his commentary of knowledge. We listened to the soothing and engaging sounds of Alfredo chant away, educating us on each wine, grape and history. With a selection of some of my favourite Armit wines (all available here of course) it was an evening spent in great wine enthusiasts company and the simple but pleasing dishes on offer.

We kicked things off with the Fiano. A fresh, aromatic, fruity wine. Notes of blossom welcomingly reminded us it was still summer outside and the hints of almonds complemented what have to be the best salted roasted almonds I’ve ever tasted. They even put the olives to shame. For a brief moment we could have been in Puglia…sadly not.

After finding our seats, we were hydrated with the fuller and richer Askos Verdeca. Complex and acidic with lovely minerality it barely hit the sides as we dined on a beautiful selection of sliced meats and cheeses. Light fluffy breads littered the table and were devoured with enthusiasm dipped into the greenest spiciest extra virgin olive oil that clung with determination to our plates with greasy Italian determination.

Before we’d had time to waste another minute on repeating ‘just how good that olive oil was’ our white glasses were cast aside like injured players, in place of the bigger stronger and more sturdy robust foundations of our red glasses ready for some of my favourites. The Masseria with its black fruits and rich tobacco notes was heavenly and a refreshing change. However good it was sadly cast into shadow by my favourite Li Veli offering and a staple in my wine orders…the Askos Susumanelilio. A native grape and part of the Li Veli Askos range where the focus is on almost disappearing native grapes which are captured and praised. A grape that often creases the faces of clients and customers as they either try to pronounce or try to recall this beautiful grape. This I enjoyed with my main dish of choice – softly cooked sea bass with capers, tomatoes and samphire. Simple but a perfect match to the fruity, soft and elegant flavours of the Susumanelilo that has elements of a Pinot Noir in flavour but distinctly carries its own. While others around me dined on equally enviable fresh Orecchiette or roasted chicken we took a moment to enjoy the beautiful wines and continue to hear the history from Alfredo.

Far sooner than we wanted we were well onto the finale and dessert which opened the stage to the star of the sweet wines, the Aleatico Passito which accompanied the decadent and creamy pillows of pistachio ice cream. Dates, figs, liquorice and coffee excited our taste buds as we drowned in Alfredo’s generous servings of this delicious nectar before wandering home in a Li Veli haze and a sincere ambition to return for more.

All wines can be found here at Armit Wines. Look out for future events focusing on many of our other noted and quality producers.

Pistachio and Feta Dip

August 25, 2015 Comments Off read Extras, Meat, Vegetables and Salads

ot another dip I hear you say? And not another Moroccan and middle Eastern themed recipe. Yes. Please continue. A boozy and wonderful dinner party in the Wiltshire countryside this weekend was enhanced as it naturally would be by the addition of a Middle Eastern themed feast! And gracious guests of course! And the weather seemed to be on it best behaviour for most of the time rather suitably while we guzzled bubbly Saumur and nibbles. The downpour and lightening only theatrically threatened to steal the attention late into the evening when the food had already stolen my guests hearts. It reminded me a little of my recent venture to Morocco where a hearty downpour after a heavy humid day was still not enough to spoil the show once the hearty tanginess graced our dining tables.

Kicking off with a round (or two) of sparkling Saumur, my new and cheaper favourite alternative to Champagne, to set the tone, this cheesy spiced Turkish/Bulgarian dip went down a treat. A lovely alternative to the usual humus this is perfect with some mini ‘olive oil cracker tongues’ (see here) adapted with the addition of some sweet smoked paprika and rolled smaller and bite sized.

While the middle East is always a source of natural inspiration for me, both these recipes were inspired by a new cookbook purchase that has weakened my already full and bursting cookbook shelf. Bought on a whim having been won over in a trace by the initial sparkling textured cover and once in side, by the beautiful photos and recipe combinations that steal my foodie heart. Adapated slighty but quite welcomely without much amending. Persiana, Sabrina Ghayour. A delightful book for any cookbook collector, food lover or photography buff.

Serves 8 as a nibble with drinks

100g pistachios, shelled
75ml olive oil
200g feta cheese
Handful chopped dill
Large bunch of coriander leaves
1 garlic clove, crushed
1/2 red chilli, chopped
3 tbsp Greek yoghurt
zest 1 lemon, juice of 1/2
Salt and pepper
1 tbsp dukka (see here) to garish (optional)

Blend the pistachios and oil in a processor for 30 seconds.
Add the rest of the ingredients and blend until you get a smooth but rustic texture. Season to taste
Spoon onto a shallow bowl or plate. Sprinkle with any leftover dill leaves, the dukka and drizzle with a little extra virgin olive oil.
Serve with olive oil crackers.

Dips and drinks were followed by a slow roasted, shredded and falling off the bone leg of lamb spiced to the nines with Moroccan love. Zesty lime yoghurt and cumin dipping salt on the side of a fresh allotment picked raw vegetable salad….

Serves 8-10

1 large leg of lamb on the bone (2.5kg approx)
50g butter
2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp cumin seeds
2 tsp paprika
1 tsp cayenne pepper
1 tsp dried thyme
4 garlic cloves, crushed
1 tbsp sea salt flakes
Handful coriander leaves to garnish

Cumin dipping salt

2 tbsp cumin seeds
2 tbsp flaky sea salt
Pinch cinnamon

Preheat the oven to 160°C and line a large roasting tin.
Mark deep incisions over the lamb with a sharp knife
In a small bowl, place the butter, spiced, thyme, and garlic and blend into a paste. Rub the paste over the land and into the incisions.
Place the lamb in the tin and pour in 1 large glass white wine. Cover with foil and cook for 4 hours.
During this time, baste the lamb with any juices every 40 minutes or so.
After 4 hours, turn the oven up to 190°C. Remove the foil and finish the cooking for the final 1 hour uncovered to brown the top and crisp the skin.
Meanwhile, for the dipping salt, dry fry the cumin seeds in a hot frying pan for a few minutes until fragrant. Tip into a pestle and mortar and grind. Add the salt and cinnamon and grind together lightly. Tip into a small ramekin or bowl.
After 5 hours, remove the lamb from the over. Cover with foil and leave to rest for about 15 minutes.
When ready to serve, carve the lamb which should tenderly fall from the bone. Carve into chunky pieces and slice the herbed skin. Serve on a large warmed serving platter, scattered with coriander leaves.
Serve e.g some turmeric and cumin roasted new potatoes, fresh raw green salad and a limey creamy yoghurt.

Nectarine, Almond and Rosemary Tart

August 17, 2015 Comments Off read Sweet Treats

adore the savoury taste of rosemary in desserts which should not be knocked before tried. Whether with apricots (see here) or honeyed pine nuts (see here) it adds a lovely warming flavour if added with a disciplined hand…don’t get to carried away or you’ll be expecting roasted lamb to appear in your ice cream! With an abundance of fresh juicy ripe nectarines in season at the moment, I combined them with the sugary flavours of this frangipane tart and the subtle spike of rosemary. Although sweet, this dessert can handle the sharp honeyed flavours of a lovely Sauterens with acts as the perfect accompaniment to this dish. Washed down with a dainty glass (at my encouragement) was a perfect end to a summer BBQ with friends. Serve with creamy vanilla flecked ice cream, luxurious clotted cream or tart creme fraiche.

Serves 12

Pastry

250g plain flour
125g cold cubed butter
Zest 1 lemon

Filling

2 ripe nectarines, halved and sliced into wedges
1 1/2/ tbsp finely chopped fresh rosemary
200g ground almonds
200g cubed butter
100g caster sugar
100g soft light brown sugar
3 eggs
Vanilla extract
1 tbsp demerara sugar

Start with the pastry. Combine the flour, butter and zest in a food processor until the mixture starts to come together. Slowly add up to 2 tbsp cold water until the pastry forms a soft ball of dough.
Form the dough into a disc, wrap in cling film and place in the fridge for 15 minutes or so.
Preheat the oven to 180. Grease and line a large tart tin with a loose bottom. Remove the pastry from the fridge and roll out to the thickness of about £1 coin and line the tart tin. Prick the base with a fork all over.
Line with parchment and baking beans and bake blind for about 20 minutes. Once beginning to just colour straw brown, remove the beans and bake for a further 5 minutes or so until the base is lightly borne and cooked. Remove from the oven and leave to cool.
Make the filling. Cream the butter and sugar together in a food processor. Once combined, add the eggs one by one and a splash of vanilla. Add the 1tbsp of chopped rosemary
Finally, fold in the ground almonds until thoroughly combined.
Fill the baked tart shell with the frangipane mixture and spread out evenly.
Top with the wedges of nectarine, allowing about 1 slice per portion or there abouts.
Scatter with the crunchy demerara sugar and bake in the oven for about 40-45 minutes until golden brown and cooked.
Leave to cool slightly in the tin before removing and serving on a large plate. Scatter with the remaining 1/2 tsp rosemary and a little dusting of icing sugar. Serve with creme fraiche and a delicious glass of Sautnernes.

Pea and Avocado Dip with Sprouted Olive Oil Crackers

August 10, 2015 Comments Off read Extras, Vegetables and Salads

irstly I think I need to explain the mystery behind the ‘Sprouted Olive Oil Crackers’. As if the wholesome organic produce that Rude Health so stylishly provide wasn’t tempting enough, they have developed a range of ‘sprouted flours’. Nothing to do with sprouts, nothing to do with flowers…..These flours basically contain a grain that has been allowed to sprout and germinate in an environment which stimulates enzyme activity and allows for the transformation of wonderful nutrients. Soaked in water, the grains sprout and release nutrients and once slow fired and and stone ground these are captured inside these tasty flours ready for your baking purposes. Nutty, wholesome and devine, they can be used in baking like for like to add a fantastic texture and flavour layer. Here I used the flour in some lovely giant tongue shaped crackers which I often make for dinner parties as elaborate dipping utensils!

They are amazing served with dips and spreads. I’ve made these in the past but never with sprouted flour and the baking smell alone as they crisped away in the safety of the oven was enough to inspire a healthy dip to accompany.

Makes about 15 dependant on size (adapted from Ottolenghi)

250g ‘Rude Health Sprouted Whole Spelt Organic Flour’ (or plain flour)
1 tsp baking powder
115ml water
25ml olive oil, and extra for the top
1/2 tsp maldon salt
3 tsp fennel seeds
Pepper

Preheat the oven to 220°C and line a large tray with baking parchment.
In a large bowl or food processor combine all the ingredients except for the salt until you have affirm dough.
Leave to rest for 30 minutes or so in the fridge.
When ready to cook, take walnut sized pieces of dough (about 15g) and roll on a floured surface into tongue or oval shaped crackers, paper thin if you can!
Repeat and place on your lined backing tray. Drizzle well with olive oil and scatter with the sea salt.
Bake in the oven for about 6 minutes or until crisp, golden and filling the kitchen with wonderful smells.
Leave to cool on a wire rack before enjoying with a dip or choice.

Pea and Avocado Dip (Serve 4-5 as a starter/nibble)

I saw a version of this recipe in a recent Waitrose magazine. Having been invited to a last minute impromptu BBQ I felt I needed a culinary offering which is where this speedy dip was created. To my disappointment this said recipe wasn’t particularly inspiring on the taste delivery. It was a bit bland. However, with a complete recipe makeover and the addition of some forage in the pantry flavour staples I had a tasty vibrant dip in no time to accompany my sprouted olive oil crackers. Knocked out in minutes I just had time to grab a bottle of chilled white before heading out into the sun….

150 peas, defrosted or fresh
1 lime, juice
1 crushed garlic clove
1 tbsp creme fraiche
15g pistachios
1 avocado, chopped into chunks
1 tsp spice mix (see here)
60g feta cheese
Handful mint leaves
Chives, dill and chilli oil to garnish

In a food processor, please the peas, lime juice, garlic, pistachios, creme fraiche, spice mix and mint. Pulse and blend until the mixture turns into a paste. You may need to scarp the sides down as you go.
Add plenty of seasoning and then add the feta cheese and avocado.
Blend again to form a smooth paste. If you like it a bit thinner, add some olive oil.
Serve scattered with chopped dill and chives and drizzled with chilli oil

Moroccan Chicken and Green Bulgar Wheat

August 5, 2015 Comments Off read Poultry

recent adventure to the Moroccan Atlas Mountains can only (and easily) be described as the time of my life and the best birthday I’ve ever experienced. A timelessly long relaxing weekend perched secludedly on the crumbly edge of the Atlas Mountains in the Ourika Valley in the heart of the National Park. Nestled high above the local Berber village I felt more than privileged to be there and in wonderful company. Basking in the golden sun, trekking through the local valley, wholeheartedly absorbing the culture and contagiously relaxing in the peaceful vibe of the Kasbah Bab Ourika. How many bedrooms can you watch the sun rise while gazing at snow caped mountains before enjoying a humble breakfast on a warm terracotta terrace? Kasbah Bab Ourika really is a special place. Saturated in charm, authenticity and the smell of fire and leather. And mint tea…lots of mint tea.

On arrival we were welcomed by the local Berber staff by the hydrating delights of said fresh mint tea. With only 26 rooms and more staff than guests, not once did we feel the infringing presence of the other holiday makers. We wondered the lavender filled gardens, bathed by the pool and drank tea until the sun went down. Or at least until an acceptable time arrived to sip on a cocktail or two.

The view from our bedroom balcony was breath taking. An inspiring place to cleanse the soul so what better way to start my birthday than a yoga practice and some ‘sun’ salutations at sunrise.

My birthday ticked casually by starting with a stimulating 12km trek through the undulating local National Park, an indulgent foodie buffet lunch served in the sun washed terrace before unwinding with a Moroccan massage in the lavender filled gardens.

Only then did the heavens open and cool the hot parched ground. Naturally we retired to the leather filled bar with a crisp class of bubbly by a soothing fire in our dinner finery.

The peace and tranquility was broken only momentarily by a crazy and amazing venture into Marakesh! What a place. The flavours and familiar smells of the ingredients I have accustomed myself to using were 100 times stronger and more intense in this vibrant city making my reluctant return to the English supermarkets even more disappointing. The mint seemed fresher and the spices seemed stronger. Inspiration for my favourite cuisine could not be ignored on return home. Cucumber martinis to cool us down before tackling the vibrant market as the sun went down

After having commitedly devoured the tender delights of tagine every night I felt an alternative recipe in order. Taking inspiration from the African bliss I enjoyed this weekends meal. Clean, fresh, flavoursome and delicious. Moroccan spiced chicken with green herby bulghar wheat and sharp lime yoghurt.

Serves 2

60g bulgar wheat
1 small onion, sliced
1 tsp ground cumin
25g currants, soaked in boiling water/orange juice for 20 minutes
50g pistachios, chopped
Large handful each of dill, parsley, basil and mint
1 lemon
2 chicken supremes/chicken breasts
2 heaped tsp Ras el Hanout
Rapeseed oil
50g yoghurt
1 large lime

Preheat the oven to 200°C. Marinade your chicken in the Ras El Hanout, salt and pepper and a few tbsp’s of rapeseed oil in a large bowl for at least 30 minutes.
When ready to cook, heat a frying pan over a high heat and drizzle with some more oil. Sear the chicken on the skin side to get a really crispy and golden skin for up to 5 minutes. Once crisp, turn and seal on the flesh side for 1 minute. Place in the oven and bake for 20-25 minutes until tender and cooked. Leave to rest for 5 minutes and keep warm.
Meanwhile make the bulgar wheat salad. Simmer the wheat in boiling water (about 5 x as much water as wheat) for about 10 minutes or so or until tender and soft. Drain well and fluff with a fork. Keep warm in the pan with a lid on.
Heat a frying pan over a medium heat and gently fry the onion until soft and translucent. Add the ground cumin for the final few minutes to cook out. Add these to the warm wheat.
Combine the green herbs in a food processor (or finely chop). Add seasoning, the juice from the lemon and a little oil to loosen if needed. Scrap the herby mixture into the bulgar wheat and stir well.
Check the seasoning of the wheat before adding the currants (drained) and the chopped nuts.
Combine the yoghurt with the lime juice and some salt and pepper.
When the chicken is cooked and rested, slice in half on the diagonal.
Spoon a ring of yoghurt onto your serving plate and fill the centre with a generous helping of green bulgar wheat salad. Top with the sliced chicken and scatter over any remaining herbs.
Enjoy!

Nori hummus and raw slaw Wraps

July 20, 2015 Comments Off read Vegetables and Salads

aw food (i.e. food that has not been cooked, treated or processed in any way above 115°F) seems to be all the craze at the moment with the idea that above this selected temperature food starts to loose essential nutrients, vitamins and minerals. However, with a background in physiological science and a keen interest in nutrition I am fully aware of the nutrients that our bodies need and so for me (although a keen health freak and yogi) it is hard to see the true benefits of a 100% raw diet. Saying that, dabbling in the craze can only leave you happy, full, and downright smug and righteous.

So last weekend in the hot and sunny weather and with the influence of Wimbledon’s top athletes competing as we ate, I took my sceptical mother to Nama, Notting hill an artisan raw food ‘oasis’ for lunch. And I was hugely pleased and excited by it! Albeit we chose well, I would not have been left as happy had I chosen the raw ‘pizza’ (courgette and walnut cracker base topped with vegetables). However, a hearty salad and a falafel raw ‘wrap’ left us nourished and smiling as we washed it down with pear, cucumber, cinnamon, maple and apple juice and matcha lattes.

So home again and inspired I headed to the kitchen to use some of Nama’s influence in my mid week dinner. Influence is the word here. This is not technically ‘raw’ but its a damn good compromise.

Makes about 4 (with leftovers)

1 small red cabbage
1 yellow courgette
1 green courgette
Large bunch mint, coriander and parsley
2 tbsp sesame seeds (lightly toasted)
1-2 limes
1 x hummus recipe
2 avocados
1 x packet roasted seaweed sheets (Nori sheets)

Spiced herby Hummus

1 can chickpeas
1 red chilli
1 bunch coriander and in addition, either mint, parsley, basil
1 garlic clove, crushed
1 red chilli, roughly chopped
Juice of 1 lemon
1 tbsp tahini
1 tbsp yoghurt
Salt and pepper
Splash of extra virgin olive oil
1 ½ heaped tsp of the following mix of ground spices (For the ground mix, toast 1tbsp of each fennel, cumin, coriander , black mustard and fenugreek 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).

Start with the vegetable ‘slaw’. In a processor, shred the cabbage and courgettes until fine and mix well. Finely chop the herbs and add these with some seasoning. Add the sesame seeds and lime juice and set aside.
Make the hummus. Place all ingredients in the bowl of a processor (expect the oil) and pulse to a coarse paste. You may need to wipe the sides down as you go. Add a splash of oil to loosen if you like.
Cut your avocados in halve and then slice each halve into chunky chip shaped sliced.
Now assemble! Spread a layer of hummus in the middle of a sheet of Nori. Top with the slices of avocado and then with a layer of slaw.
Fold the short ends in and then roll (with the long end facing you) the nori seaweed wrapper over the filling tightly and press together.
Slice in halve on the diagonal and enjoy!

Thai Green Chicken Curry (and paste)

July 11, 2015 Comments Off read Poultry

am always so hugely disappointed when I click on the recipe link for a Thai Green Curry from a fellow blogger only to find the words….’add 2 tbsp of curry paste? Pastes vary from kitchen to kitchen and especially from supermarket to supermarket. Being a believer in ‘cooking from scratch’ not only does it taste more than a thousand times fresher but you actually know wants going into it. Who knows what goes into those jars in Waitrose….?

So with a free evening ahead and a hungry pair of stomaches to feed, I knocked out a fresh and fiery paste from scratch and devoured what I have hailed ‘The Best Thai Green Curry Recipe’. Courtesy and thanks to Bill Granger naturally with a few ‘forage in the pantry’ amendments. The entire recipe from start to end takes no more than 1 hour full round especially with a food processor so don’t be put off by the extra effort of making your own paste. It will be well worth it I guarantee.

NOTE: This paste recipe makes more than enough for the below curry. Perfect for popping the rest in a sealed tupperware in the freezer for a quick healthy meal when you have less time.

Serves 3

Curry Paste

1 tsp coriander seeds
½ tsp cumin seeds
1 tbsp light-flavoured oil
1 tsp salt
1 tsp ground turmeric
1 lemongrass stalk, chopped
4 garlic cloves, chopped
4 spring onions, chopped
Handful of chopped coriander stems
3cm knob of ginger, chopped
4 green chillies, deseeded, chopped

Curry

1 tbsp coconut oil
3 tbsp green-curry paste
125ml chicken/vegetable stock
300ml coconut milk (full fat)
2-3 large kaffir lime leaves, torn, (or 3 strips lime peel)
3 chicken-breast fillets, cut into chunks
200g baby sweetcorn
100g green beans
1 tbsp caster sugar
2 tbsp fish sauce
1 tbsp lime juice,
To serve: Steamed brown rice, torn basil, chopped spring onions, chopped coriander, lime wedges

Start by making the paste. Heat a dry frying pan until hot and toast the coriander and cumin seeds for a few minutes until fragrant. Crush in a pestle and mortar.
Add to the bowl of the food processor along with the rest of the ingredients and blend to a coarse paste. Place in a tupperware container with a lid.
For the curry, heat the coconut oil on a medium heat in a large saucepan or wok and fry the 3 tbsp of curry paste for about 2 minutes.
Add the stock, coconut milk and lime leaf and simmer for 5-8 minutes.
Add the chicken and simmer for 5 more minutes.
Finally add the corn and beans (or any vegetable of choice), the caster sugar, fish sauce and lime juice and simmer gently for another 5 minutes or so until cooked.
Taste and adjust the seasoning with fish sauce or lime juice or sugar to sweeten.
Serve topped on some brown rice and scattered with some fragrant torn basil and sliced spring onions.

Chocolate Mint Tart with Sugared Pistachios

June 14, 2015 Comments Off read Sweet Treats

y recent adventure to the colourful delights of Morocco has naturally fuelled my blogging obsession once again. I have, for this week at least, exhausted the classic tagine and now have only sweet treats on the mind. Green & Blacks recent emphasis on colour in our taste and perception can not only be reflected in their packaging but I couldn’t help but see this mirrored in Morocco which is a country that is summed up by colour and flavour. A feast for the eyes. With teasing fresh mint tea available in Morocco at any opportunity (whether requested or not) I stole this flavour inspiration using Green & Blacks new ‘Mint Crisp’ bar.

If you’re a chocolate connoisseur you’ll already have noticed Green & Blacks new bars – ‘Thins’ – so this won’t come as surprising news. Long ago I spotted the ‘Mint Crisp’ flavour and stocked up. I love this new format or bite-sized slices of flavoursome chocolate. Ironically here I’ve used the new ‘Thins’ bar in this recipe….which won’t make you that. But hey, the mint brings back the buzz of the Medina’s and Riads.

This tart is rich and dense. If you’re not a mint fan then feel free to make this soley dark or try using G&B’s salted caramel thins in stead. The crunchy topping adds a lovely texture but again can be substituted with pecans, walnuts, or almonds (which would go particularly well with the salted caramel bar). Devour with some clean simple ice cream or fruit.

Pastry

1 x quantity of shortcrust pastry (see here for recipe) made with additional small handful of desiccated coconut.

Filling

150g Green & Blacks ‘Mint Crisp Chocolate’
100g Green & Blacks dark 70-80% chocolate
100ml single cream
250ml whole milk
3 beaten eggs
1 tsp vanilla extract

Topping

50g pistachios
1 tbsp caster sugar
4 tbsp desiccated coconut
1 large lime, zest only

Start by making the pastry case according to the link above and using a deep 20cm wide pastry case. Add a handful of coconut to the flour if you like.
Preheat the oven to 180°C. Set aside your blind baked pastry case while you make the filling.
Mix the cream and milk together in a saucepan and heat until just about to come to the boil.
Remove from the heat and break in the chocolate in small pieces. After a few minutes mix together until the chocolate is smooth and fully melted into the cream. Use a whisk to throughly combine the cream and melted chocolate.
Leave to cool until lukewarm.
When lukewarm, beat in the eggs and vanilla.
Place the tart case on a baking tray and fill ¾ full with the chocolate filling.
Place the tray on the oven shelf and once its stable, fill the tart to full with the remaining mixture (or as much as will fit int your tin! I had a little left over)
Bake for about 20 minutes until just set and shiny.
Remove from the oven and leave to cool completely.
Meanwhile make the topping. Crush the nuts in a pestle and mortar until finely crushed but with a few chunks here and there.
Toast the coconut in a dry hot frying pan until just beginning to colour golden and then add to the nuts. Stir in the lime zest and the sugar and combine.
Once the tart has cooled, use this mixture to scatter over the top of the tart.