Posts by Jess

Shakshuka

Comments Off on Shakshuka read Vegetables and Salads
Shakshuka

L

ike the majority of the country, we’ve opted for a meat-free-Monday in our household of two proud carnivores. So Shakshuka was on this Monday’s menu. Except that, I’ll admit, half way through cooking I feared it might be bland and, you know, ‘tomatoey’, so I added some diced, fried and oily chorizo pieces. Oops. It tasted delicious but is by no means authentic to the true Tunisian delight. So please omit if you’ve more restraint than me. It is not bland in the slightest. As a very strong advocate of powerful, punchy flavours, plenty of crumbled rich feta and a good squeeze of lime served nicely at the table will ensure this fits for a celebratory Monday feast.

It works nicely when my boyfriend has a football game to watch so I can blog merrily in the background and offer culinary support. I’ll give him praise though. He was the one who taught me patience with eggs. I am not the patient type when it comes to eggs. Until now. Since recently perfecting my oozing scrambled, I thought it time to give this tasty dish another try. The first try post is still in my drafts…

Serving suggestion include yoghurt or labneh as a side, flatbreads, warm pittas or some crusty sourdough bread to mop up the juices. I served mine in the middle of the table so we could all dig in!

Serves 2 (greedy as a main dinner/brunch)

Serves 4 (as a light breakfast)

  • 2 red peppers, chopped (you can chop finely or chunky, depends how you want the final dish consistency)
  • 2 red onions, sliced finely
  • 2 large tomatoes, chopped
  • 1 can tinned tomatoes
  • 1-2 garlic cloves, sliced finely
  • 1 red chilli, chopped finely
  • 1 tbsp cumin seeds, toasted and crushed
  • 1 tsp caraway seeds
  • 1 tbsp smoked paprika
  • Pinch cayenne
  • 2 tbsp red wine vinegar
  • 4 free range eggs
  • 80g approx feta
  • 3 spring onions, sliced
  • Coriander, chopped to serve
  • 1 lime
  1. Heat a large shallow frying pan on a medium heat and add a splash of olive/sunflower oil. *This will be the pan you make the final dish in so choose wisely.
  2. Gently fry the red onion for about 8 minutes until turning translucent and softening. Season.
  3. Add the sliced peppers and chorizo and cook until the peppers are soft and the chorizo releases its oils. Season.
  4. Add the garlic and chopped chilli and fry for a few more minutes.
  5. Add the spices to the pan and stir to combine. Cook out for a few minutes.
  6. Turn the heat up a touch and add the red wine vinegar. Let this bubble and reduce before adding the chopped tomatoes and the tinned tomatoes. Stir to combine. 
  7. Top up with enough hot water to form a good consistency and a nice bed for the eggs.
  8. Turn the heat right down to a low simmer and make 4 wells in the mixture. Break the eggs directly, or via a mug, and pour into the wells.
  9. Now for the patience. Let this cook gently for about 10-12 minutes on the hob. Cover with a lid or a large piece of foil after about 5 minutes to ensure the whites cook through.
  10. When the whites are just set, remove from the heat. Squeeze over the juice of half a lime. Scatter over the crumbled feta and then finally scatter over the sliced spring onions and coriander.
  11. Serve immediately with warm flatbread or crusty bread. 

 

 

Peruvian Ceviche

Comments Off on Peruvian Ceviche read Seafood
Peruvian Ceviche

V

alentine’s day is the perfect opportunity for me to experiment in the kitchen and spend long days dreaming and cultivating the perfect menu. This year was no different. I wanted a light starter and one that didn’t involve too much last minute prep or any time that took me away from my gorgeous date (…and my wine glass) so ceviche was a hit.

I’ve never considered it for a dinner party starter but it couldn’t be better suited! Assembly in under 5 minutes and all the prep can be done beforehand. Light, refreshing and, if served well, can impress your guests with your modern and stylish flair.

I used sea bass here as I love the flavour but feel free to use any white chunky fish. Try and buy fresh from a fish monger rather than supermarket just to get the best of your starter.

Serves 2 (adapted from Jamie Oliver)

  • 200g seabass, skinned and cubed in 1 cm pieces
  • 1/2 small red onion, diced very finely
  • 2 spring onions, sliced finely
  • 1/2 red chilli, diced finely
  • Bunch mint, leaves picked
  • Bunch coriander, leaves picked
  • 1 lime, zest
  • 2 lemons, juice only
  • 1 punnet cress (optional)
  1. Cube or prepare the fish as needed and set aside in a shallow bowl and add the red onion, spring onion and red chilli
  2. Chop the herbs finely and set aside.
  3. Squeeze the juice of the lemons and the lime zest into a separate bowl and set aside. Add 1 tsp salt.
  4. When ready to serve, mix all but a handful of the herbs into the fish.
  5. Pour over the lemon juice and stir to combine. Leave for about 3 minutes while you prepare the serving bowls.
  6. Once 3 minutes has passed, spoon the cerviche into 2 separate serving bowls and top with the remaining herbs and the cress. Spoon over the some of the remaining juices. Serve

Carrot & Red lentil Dhal

Comments Off on Carrot & Red lentil Dhal read Vegetables and Salads
Carrot & Red lentil Dhal

F

or no reason other than me, my other half cooks…rarely. But he can cook. Well and naturally. Its the ideas bit that, like many people, makes him begrudge the thought of it, especially for someone else.

But tonight was my night! Or his night I should say. A late spinning class for me and a WFH day for him meant he was on duty and as I pumped out the sweat of a long day I thought wildy about what he had chosen.

Door open – curry house smells. Good start.

W

hilst I know he can cook, I never know quite what to expect. He once told me he was making orange chicken. Yes, quite literally chicken cooked in orange juice which, after I laughed (and gagged) our way home, was delicious. So I’ve learned to trust him. And what I like most is the imagination of someone else that makes me eat things I wouldn’t have thought of.

T

here are occasions when you try something for the first time, where your brain stores the sensory information and captures it with a special binding memory. These occasions when you think back to that first taste. Where the memories are supported by the moment, the place, the need or desire for that food, the weather! These are memories that get better with time and sit on thrones in your mind ready to be disappointingly not as good as you remember.

This I found out the easy way as I recreated this dish for him this evening. One which I see being a weekly dinner staple. That first taste was devine. A mix of ‘not-having-a-clue-what-on-earth-this-would-taste-like’ and pure desire.

S

weet, filling, hearty and can be eaten with pillowey soft flatbreads or naan and fingers if you really want. He did. We enjoyed it.

Adapted from Healthy Food Guide (for which I will now read more often)

Ingredients

Serves 3 hungry people, add a handful more lentils for 4. 

  • 1tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 500g carrot, grated
  • 1 tbsp curry powder
  • 500ml vegetable stock
  • 100g red lentils
  • 2 tbsp crunchy peanut butter
  • 4 naans/flatbread (see here)
  • Coriander to serve
  • Yoghurt to serve, add some lime for a zing
  1. Heat the oil in a saucepan and add the mustard and cumin seeds and let them sizzle and pop. Stir in the carrot and the curry powder and let the carrot sweat for about 10 minutes.
  2. Add the lentils and stock and stir. Simmer for 30 minutes until cooked and reduced.
  3. Loosen the peanut butter with a bit of hot water if thick, and then whisk it into the lentil, making sure it disperses.
  4. Season and simmer for a few more minutes until a nice thick consistency (up to you).
  5. Serve on, or alongside warm pitta, naan bread or homemade flat breads. Add a dollop of yoghurt and some coriander and serve.

Green Harissa & Cauliflower

Comments Off on Green Harissa & Cauliflower read Extras, Uncategorized, Vegetables and Salads
Green Harissa & Cauliflower

T

his surprising condiment needs little introduction.  A fridge of left over herbs and a quick google search led me to this ever so pleasing and fiery paste. Taken from one of my favourite food magazines ‘bon appetit‘ for which makes me wish I was American (there are not many things that make unpatriotic), this recipe needed no amendments.

Fiery, spicy, fresh and packed full of flavour. I can’t wait to devour this on cream cheese laden toast or add it to my next batch of guacamole.

Ingredients

  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 jalapeños, sliced
  • 2 spring onions, finely chopped
  • 1 small garlic clove, crushed
  • Bunch fresh coriander
  • Bunch fresh flat leaf parsley
  • Juice from 1 large lemon
  • Extra virgin olive oil
  1. Toast the cumin and coriander seeds in a hot dry frying pan until fragrant and set aside.
  2. Add all the ingredients (except the oil) to a food processor and blend to a puree. With the motor running, add enough olive oil to get a nice loose but not too runny consistency. It should be thick like jam.
  3. Store in a jar in the fridge for a week or so. The options are endless…

Uses: Rub for fish, spread on toast with cream cheese, pimp out your guacomole, use in place of pesto for a spicy kick, stir into yoghurt to top soups, refried beans, roasted with vegetables….which leads me to my next point.

Roasted Cauliflower & Sweet Potato Salad

Ingredients (Serves 3-4 as a side dish)

  • 1 whole cauliflower, florets picked and chopped if large
  • 1 big sweet potato (add another if cooking for hungry guests), peeled and cubed into dice size
  • 1 red onion, cut into thin wedges
  • Handful flaked almonds
  • 2 x little gem lettuces
  • 1 tsp each ground cumin, coriander, turmeric, flaked chilli
  • Juice 1/2 lemon
  • Green harissa
  1. Preheat the oven to 200°C.
  2. Mix the chopped cauliflower, sweet potato and onion on a large flat baking tray.
  3. Sprinkle over the ground spices and drizzle with a good glug of sunflower oil. Season and stir to combine and coat everything well.
  4. Roast for about 20 – 30 mins or so in the oven until crisp and deliciously golden. Blast them at 220°C for 5 minutes at the end if you want them really crisp.
  5. While they are roasting, toast the flaked almonds in a dry frying pan until beginning to turn golden. Remove and set aside.
  6. Finely chop the little gem lettuce into thin shreds and scatter oven a large serving dish. Squeeze over the lemon juice. Add a few small spoonfuls of green harissa and mix the lettuce to coat in the paste.
  7. As soon as the vegetables are ready, remove from the oven arrange on top of the salad leaves.
  8. Scatter with the almonds. Finally, add small spoonfuls of green harissa across the roasted platter ensuring that each bite receives some spicy sauce! Serve with some lightly fried fish, or some tender chicken.

Butterbean ‘Hummus’ with Broccoli, garlic, almonds & chilli

Comments Off on Butterbean ‘Hummus’ with Broccoli, garlic, almonds & chilli read Extras, Vegetables and Salads
Butterbean ‘Hummus’ with Broccoli, garlic, almonds & chilli

O

ne of the bonus’ for both me and my family & friends is that a cookery book is always a well received gift. Especially if its Middle Eastern inspired. My latest addition is both extremely enlightening and beautifully and factually written! ‘The Jewelled Table’  by Bethany Kehdy.

Having claimed a Middle Eastern ‘style’ to my own food with a heavy twist from almost everywhere, it was interesting to learn some truths about some of the dishes that are now such staples in our UK diets. Hummus most notably. 

  1. ‘Hummus’ means ‘chickpeas’. Hence why this recipe isn’t technically hummus but simply steals the tahini and lemon juice components that make our traditional hummus.
  2. No one country owns hummus. Thus, I think its OK to cook it with your own interpretation.

W

hilst I adore Bethany’s recipes, I’m never one to simply follow and obey. That and I had less time on my hands than a few of her hummus’ called for so I adapted. Mainly from her recommendation to use dried chickpeas. I’ve found a fantastic brand (Napolina) which I will always use so sadly I am a little to lazy to follow this hearty advise.

I’ve have interpreted her ‘Mock hummus’ and added a few bits of my own. I’ve also topped it with the topping from another recipe (‘Butter Hummus’). But admittedly, the delicious and inspiring toppings in this book will make you simply want to create and heat upon a pot of supermarket…’hummus’? 

I hope you’re not confused about hummus. 

Adapted from ‘Mock Hummus, The Jewelled Table’.

Serves 2 (as a side)

Hummus

  • 1 can butter beans, drained.
  • 1-2 garlic cloves
  • 2-3 tbsp tahini
  • 1-2 lemons, juice
  • 1 tbsp spice mix (see tip below). Equally you could use any spices you feel like.
  • Salt and pepper

  1. Blend the butter beans, tahini, juice of 1 lemon, spices and seasoning in a processor until smooth. 
  2. Taste and adjust seasoning or add more lemon if needed.
  3. Transfer to a shallow serving bowl and keep at room temperature.

Braised Broccoli

  • Tenderstem broccoli
  • 1 garlic clove, finely chopped
  • 1/2 red chilli, sliced
  • Handful flaked almonds
  • 3 sundried tomatoes, drained and sliced thinly
  • 1 handful parsley, chopped

 

  1. Heat a frying pan on medium high and add a splash of rapeseed oil. Stri fry the broccoli for about 5-8 minutes until beginning to cook and crisp.
  2. Add the garlic and chilli and reduce the heat to medium. Cook until just beginning to turn golden (careful not to burn the garlic)
  3. Add the flaked almonds and fry until golden.
  4. Remove from the heat and stir in the herbs and the tomatoes.
  5. Elegantly place on top of the hummus and serve immediately.

I served mine with fired halloumi and some warm flatbreads for dipping!

Enjoy.

TIP: Spice mix: Made by toasting all whole spices in a hot frying pan until fragrant. Then grind in a pestle and mortar. (The cinnamon can be removed and any empty cardamon pods) 1tbsp of each fennel; cumin; coriander; fenugreek; black/yellow mustard seed; 1 cinnamon stick; 3 cardamon pods; 1 star anise 

Crab Risotto, Seaweed Crumb & Pol Roger

Comments Off on Crab Risotto, Seaweed Crumb & Pol Roger read Seafood
Crab Risotto, Seaweed Crumb & Pol Roger

T

here sadly aren’t many evenings where I indulge in crab and Pol Roger…yet. But if ever an occasion called for such an elaborate and indulgent feast then moving into your first house (flat) purchase with the love of your life surely has to be one. I candidly think this wasn’t quite fancy enough. However, we still don’t have a dining table so the pennies are pinched (from tomorrow).

I’m been saving this glamorous bottle of Champagne for a few years now. Just waiting on the perfect occasion for celebrations and now seemed the perfect time. A classic Champagne only pairs well with greasy, oily and most popularly, deep fried nibbles but being on day 1 in this new kitchen, I opted for a packet of Sainsbury’s chilli coated peanuts. I mentioned that table…

With little energy left to work out the mechanics of the new oven, a hob only, one pot dinner was looking appealing. Deep, rich crab in an oozy, buttery risotto with plenty of zesty lemon was a treat. Topped with some crispy breadcrumbs seasoned with seaweed salt for an extra dimension.

TIPS: For tips on making risottos, please see my tips here.

Serves 2

Crab Risotto

  • 2 large handfuls risotto rice (usually one large one per person)
  • 1 white onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 large glass dry white wine
  • 1 1/2 pints chicken stock (hot)
  • Approx 50g parmesan, finely grated
  • 40g unsalted butter, diced
  • 1 lemon, juice and zest
  • 1 packet asparagus spears
  • 200g mixed white and brown crab meat (I use two packets of this 50/50 one from Waitrose)
  • Chives, chopped to serve

Seaweed Crumb

  • 2 slices brown bread
  • Seaweed salt (I use this from Cornish)
  1. Start by making the breadcrumbs to get them out the way. Blitz the bread slices in a food processor until fine. Heat a small frying pan with a little splash of rapeseed/plain flavoured oil on a medium-high heat. Once hot add the breadcrumbs with a big pinch or two of the seaweed salt and fry until golden and crisp. Drain on kitchen towel and set aside with the chives to serve later. Once cool, add half the zest of the lemon.
  2. To begin the risotto, make sure you have a large pot on hob, keeping warm on a low heat with your chicken stock ready at hand.
  3. Heat a large high sided frying pan/ saucepan or (my preference) a Le Cresout pot on a medium heat. Add a splash of oil and a knob of the butter.
  4. Once melted and bubbling, gently sauté the onion until soft and translucent. Add the garlic and gently fry for a few minutes. Season with salt and cracked black pepper.
  5. Turn up the heat and add the rice, mixing continuously to stop it sticking. Cook on a hot heat until the grains are starting to turn translucent.
  6. Turn the heat down to a gentle simmer and add the white wine. Simmer to reduce.
  7. Now, begin the stock addition process. The rice should be cooked in about 15 minutes, with the gentle addition of ladles of your hot stock continuously. Ensure you stir throughout and add more liquid as the mixture absorbs the stock. Don’t let it dry out. You may need more/less stock, don’t worry about the measurements. The above is a guide.
  8. After 15 minutes taste the grains. They should have a slight bite to them but be a few minutes away from cooked. The remaining time will cook this out.
  9. At this stage, ensure the consistency is ‘oozy’. By that I mean NOT dry and will fall front he spoon. Add the asparagus spears, the crab and stir to combine. Taste and season if needed. heat for 2 minutes.
  10. Once heated through, add the juice of the lemon, the remaining zest, the cubed butter, 3/4 of the chopped chives and the parmesan. Put a lid on the risotto and remove from, the heat. Let it sit for 3 minutes or so while you get the dishes and finishing touches sorted.
  11. If you can, preheat some bowls. When ready to serve, mix the melted buttery-cheese into the risotto to combine. If its thickened up, add some more hot water just to loosen – it should ooze on the flat like porridge.
  12. Spoon into bowl and top with the rest of the chives, and a good handful of crispy breadcrumbs.
  13. Devour with Pol Roger if you’re celebrating.

Pheasant, braised lentils, parsnip puree

Comments Off on Pheasant, braised lentils, parsnip puree read Poultry
Pheasant, braised lentils, parsnip puree

T

his recipe opitimises Autumn and seasonal eating. I’m in dangerous territory of sounding like we make a regular event of it, but my more manly other half spent last weekend trekking the Wiltshire countryside surrounded by more tweed than the Queen’s wardrobe and enough flatcaps to make Prince Philip smile. Long story short, if you can’t invisage this little gathering, he went on a shoot day and…you guessed it… brought home some pheasants!

This time of year is a great time to start indulging in warming comfort food and eating what the seasons dictate. I heard pheasant, my stomach thought, bacon, parsnips, chestnuts and all things festive.

S

o out came the trusty Le Creuset for what might be, its last outing in this Putney kitchen. As you’ve probably not noticed, I’ve not been as active as I have been this past year. Having spent the past year arranging our membership into the first time buyers club, we are finally nearly there. Touching distance. Packing distance. But just enough time for one more roast before my faithful kitchen that has served me so well these past years in London, gets packed away and upgraded to a new humble abode. 

WINE: We were feeling a little like we’d overindulged in the alcohol that night, but this would have been lovely with a Pinot Noir.

Serves 2

  • 1 whole pheasant, gutted and plucked
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 4 rashes or smoked, streak bacon OR 1 small pun net lardons
  • 1 bunch thyme, leaves picked
  • Handful of dried mixed mushrooms
  • 1 glass dry white wine
  • 500ml chicken stock
  • 4oz Puy lentils
  • 2 parsnips
  • 1 bay leaf
  • 200ml milk
  • Beurre manie – 1 knob of butter, mashed into a paste with 1 tsp flour. Use at the end for thickening the sauce without creating lumps. The butter will also add a gloss.
  • Steamed greens – kale, savoy cabbage etc (opional)
  1. Start by preheating the oven to 200. In a large heavy based casserole dish, heat a knob of butter and some oil. Season the pheasant and then brown the whole bird on all sides until its looking golden and the skin is crisping. Remove to a plate and set aside.
  2. Turn to heat down to a medium level and add the chopped onion and fry quickly until beginning to soften.
  3. Add the bacon/lardons and cook for a few minutes.
  4. Finally, add the garlic and thyme and cook gently for just a few more minutes.
  5. Turn up the heat, add the wine to deglaze the pan. Gentle simmer to reduce the alcohol.
  6. Add the pheasant back to the pan, chuck in the dried mushrooms and then add a good 200ml or so of the hot chicken stock.
  7. Place in the oven for 50minutes or so until cooked through. Baste a few times during cooking. 
  8. When the bird has been in for about 30 minutes, start on the lentils. Simmer in the remaining chicken stock for about 18 minutes until just tender but with a definite crunch.
  9. Once the pheasant has cooked, remove onto a plate to rest. Pop the casserole dish back onto the hob and simmer the juices and roasted ingredients. Add the lentil (liquid and all) and simmer to combine. Simmer until reduced. Then add the beurre manie and cook out until beginning to thicken and turn glossy.
  10. Serve with steamed greens like kale or savoy cabbage

Parsnip Puree

  1. Peel and roughly chop the parsnips.
  2. Add to a saucepan with about 200ml milk and then top up with water until covered.
  3. Add a few whole peppercorns from your grinder if you can OR a good pinch of cracked black pepper.
  4. Add the bay leaf
  5. Simmer (watching as the milk has a tendency to over boil) for about 10 minutes or until they are very tender but not waterlogged. 
  6. Once the pheasant is at its resting stage, you’re ready to make the puree.
  7. Remove the parsnips from the liquid which you need to reserve.
  8. Add to a processor with seasoning, a good splash of reserved milk and a knob of butter. Blend to get the desired consistency adding more milk if needed (You can also use a masher).

    Raspberry Oat Crumble Bars

    Comments Off on Raspberry Oat Crumble Bars read Sweet Treats
    Raspberry Oat Crumble Bars

    T

    he end of summer may have reluctantly and technically arrived (boo, hiss) but my Dad’s allotment is still brimming with delicious harvest for the taking and is something to feel excited about. I love September because even in my post-school years, it marks the start of a new ‘term’, new starts and fresh excitement for the year ahead and remaining without the pressure of January New Year Resolutions.

    I returned home this weekend to a pantry lined with freshly made raspberry jam from the bounty of berries picked over the summer that we struggled to consume. Raspberry jam is such a childhood memory for me and just its smell makes me think of jam sandwiches. I was keen to make something delicious combining my other two favourite delights – shortbread and crumble. Simple and pleasing.

    You can of course use other jams, other berries or a mix of both. I expect this would be amazing with blackberries and blackberry jam. Or some apple jam and some blackberries scattered on top. Raspberry does however have a wonderful tart flavour that works so well with the sweet and sugary crumble topping so think about this when choosing your options. These are best sliced once cool if you can be patient as they’re very crumbly. Wonderful served at room temperature or warmed with custard or vanilla ice cream.

    Ingredients (makes about 15 pieces)

    • 225g unsalted butter, cold, cubed
    • 175g plain flour
    • 50g caster sugar
    • 100g jumbo oats
    • 100g dark brown muscovado sugar
    • Handful hazelnuts, roasted and crushed
    • Rasberry jam (*You can also use other jams and berries. Mix and match)
    • 1 packet fresh raspberries
    1. Grease and line a brownie tin with baking parchment (about 23cm x 20cm but just a rectangle size is good in approximate measurements). Preheat the oven to 180°C.
    2. Start on the shortbread base. In a food processor, blend 125g butter, 75g plain flour and the caster sugar until the mixture resembles a breadcrumb like mixture and can be formed into a dough.
    3. Tip onto a lightly floured work surface and form into a soft dough ball. Roll the dough out into a rectangle the rough shape of the baking tin to make it easier for yourself. Lift the dough rectangle and place it into the baking tray using your fingers to push the dough to fit neatly. Break off any bits of dough and use to press into any gaps/cracks to make it fit properly. (*You can also just tip the mixture straight from the processor, without forming into a dough, and then use your fingers to press the mixture into the baking tray).
    4. Bake for 20-25 minutes until the shortbread is very lightly golden and just baked. It can be a tiny bit underdone as it will go back into the oven later but make sure its not too golden and hard or it’ll be overdone.
    5. Meanwhile, in the same food processor bowl, blend the remaining 100g flour, 100g butter and 100g muscovado sugar until just turning to breadcrumbs. Add the oats and pulse to combine. You can continue to blend here as much as you want but the mixture will start to form a dough rather than a crumble like at the shortbread stage which isn’t what you want. I like to have a fine breadcrumb to scatter but with some larger chunks of crumble pieces so pulse as you like. Set the mixture aside.
    6. Once the shortbread is cooked, spread a tin layer of raspberry jam over the top. Use as much as you want. It helps if the base is still hot and just out the oven as it melts the jam. Scatter over the fresh raspberries.
    7. Next, scatter over the crumble mixture making sure it covers all the fruit and that it is in a thin and even layer on top. This crumble mixture makes a little too much so don’t feel you have to use it all. Leftover can be frozen or popped into the fridge for Sunday night crumble.
    8. Return to the oven and bake again for 20-30 minutes until golden and crunchy.
    9. Remove from the oven and leave to cool in the tin until cool enough to chill further in the fridge. Once fully cool, remove and slice into pieces.

     

    Provence & Tuna Tomato Salad

    Comments Off on Provence & Tuna Tomato Salad read Seafood, Vegetables and Salads
    Provence & Tuna Tomato Salad

    I

    t has taken me over a week to write this post. Firstly because I’ve been nursing some holiday blues but secondly because I’ve been thrawling through my photos from the holiday to choose the best memories. Alas, this task painfully didn’t help the holidays blues… I’ve been reminiscing since. I’d also like to take this early opportunity to admit that many of these photos were taken by talented holiday date.

    P

    rovence. Where do I start. After what can only be described as the most perfect, special and stereotypical week in the South of France I was inspired to cook and create. France is so full and generous in its freshness, variety and produce. From wine to vegetables, cheese to meat. After staying in a self catering apartment among bee laden lavender bushes and luscious green climbing vines, I relished the chance to cook with these fantastic products every evening with a different local bottle of rose to sample – research. It’ll be a few more weeks before I welcome the tomato salad back into my weekly menu, after devouring one too many,  but the variety and freshness really was stunning. That said, there is a recipe at the end of this post. I promise. But first a whistle stop tour through some highlights of the trip. My top foodie, wine and scenic experiences that I would highly recommend.

    W

    e visited so many markets with character and charm. We drifted through the cobbled streets of Provence, stopping for coffee and to people watch. Whilst we saw some magical towns, it was Aix that stole my heart for food and life…and Saint-Remy-de-Provence for style, design and utter class. The Saturday market in Aix made my eyes glow and my culinary pulse race like a kid in a candy store. We bought fresh beans – green, white and red, and a rainbow of tomatoes. Purple basil, giant lemon and handfuls of sun dried tomatoes. Olive bread, charcuterie, and sunflowers.

    The saucisson was to die for…we made it through on samples alone.

    Following the markets, the days were filled with exploring the region, tasting the local rose and dining on the greatest of lunches. One of the highlights of the trip was the beautiful Chateau La Coste where we did just that. Tasted the best wines on offer followed by a rustic feast on ‘The Terrace’. (There is a more formal dining area, but ‘The Terrace’ offered both charm and ease – Chateau La Coste)

    As if we were in need of better nourishing, a special and romantic lunch at the foot of Mount Ventuox after a morning absorbing Sénanque Abbey and its lavender moat, we visited somewhere rather special that I could not ignore. Hotel Crillion le Brave. You’d certainly not be in short supply of decadent hotels in Provence but this was quite the experience. And just a lunch experience I might add. A night will set you back a months worth of rent so we settled for cold rosé, more tomato salads and a feast for two while we settled in and wrote our postcards.

    If you’re wishing to visit, it is also interesting at the foot of Mount Ventoux. So if you’re committed to working off that lunch then you can always challenge yourself to a fearful cycle.

    T

    op experiences for a week in Provence:

    • Chateau La Coste – lunch, art, wine tastings
    • Aix-en-Provence – tour the town, visit the markets, people watch. Coffee in the garden of the gorgeous Hotel Pigonnet.
    • Saint-Remy-de-Provence – stylist and beautiful town for great interior shops, design pieces and fabrics
    • Senanque Abbey – stunning and magical. Go early – before 9am if possible as otherwise you’ll be swamped with coach tours
    • Gordes – clifftop town with stunning views. Have a coffee overlooking it.
    • Calais – a boat tour to the Calanques (I would do the 3/5 calanques trip. The 8 would be overkill). If its not too hot, hike to 1 & 2. (About 1-2 hours in total depending on fitness)
    • Hotel Crillion le Brave – something special for me but if you’re keen to also explore it, its a great lunch spot.
    • Lavender fields  – I’d avoid any tours, just visit any fields you drive past
    • Vineyards – stop in at as many as your can that you pass on the roadside. They all have something different to offer. They will all be welcome to host you!
    • Hot air ballooning – we did this at 5am-9am for sunrise over the region. Stunning and special. Champagne and pastries on landing. *Note, wind can disrupt bookings during the summer so prepare to be flexible.
    • La Bastide des Amandiers –  we stayed in this lovely self catering apartment. I could not fault it. (No children allowed. There are 3 x apartments. One sleeps 4, the others sleep 2). 
    • Transport – you’ll need a car for any travel you’ll want to do and especially if you’re staying at Le Bastide des Amandiers.
    • Marseille – we flew into Marseille airport and spent a night there before heading out to Provence. We spent 2 romantic evening in this jazz bar – La Caravelle – which is quite literally the hidden gem of the town, overlooking the harbour. They offer great cocktails and sharing meat, cheese and bread boards.

    N

    ow I promised you a recipe and here it is. A simple and rustic tomato salad with a lightly grilled tuna steak.

    Ingredients (Serves 2)

    • 2 tuna steaks
    • 4-5 large heritage tomatoes. (Different colours if you can find them) – room temperature.
    • 1 small red onion
    • 1 large handful of green/purple basil
    • 1 small cucumber
    • 1/2 loaf stale baguete/bread
    • Extra virgin olive oil & balsamic vinegar
    • 1 lemon
    1. Start by preparing the tomatoes (its important they are at room temperature). Cut them in various sizes. I like to slice some into chunks, some into slices and some finely. Place in a large serving bowl.
    2. Deseed the cucumber and chop as you wish and add to the bowl.
    3. Finely slice the onion into half moons and half again and add to the bowl.
    4. Roughly chop the basil and add this too with plenty of seasoning and the juice of 1/2 the lemon.
    5. Drizzle with some extra virgin olive oil and balsamic vinegar/glaze on serving.
    6. Cube the bread into croutons sized pieces and fry in hot oil in a frying pan with plenty of seasoning until golden. Drain and add to the tomato salad.
    7. To cook the tuna, heat a griddle, grill or non stick frying pan until hot. Season the steaks and cook for around 1 & 1/2 to 2 minutes on each side so just seared not he outside and pink in the middle.

    Serve with a fine rose or a nice red. The red goes well with the beefy tomatoes and the tuna.

     

    Glamorous Little Gems & Chicken

    Comments Off on Glamorous Little Gems & Chicken read Poultry, Vegetables and Salads
    Glamorous Little Gems & Chicken

    I

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

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

    Ingredients (Serves 2)

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

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