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Sunday 31 August 2008

Risotto with broad beans, peas and mint

http://uktv.co.uk/food/recipe/aid/511813

Salad of jersey royals with pancetta, peas, broad beans and mint dressing

(Serves 4)

Ingredients

450g Jersey Royal potatoes
140g Broad beans
140g peas
1 tbsp light Olive oil
100g Pancetta
4 tbsp mint leaves
25g flat-leaf parsley
1 lemon, juice only
4 tbsp extra virgin olive oil

Method

1. Cook the potatoes in their skins in a pan of boiling salted water for about 10 minutes. They should be tender to the point of a knife.

2. Drain the potatoes and allow to cool.

3. Place the broad beans in a large pan of boiling salted water. Cook for 3-4 minutes, and then tip in the peas.

4. Boil for another 2-3 minutes until both the peas and broad beans are tender but still have some texture.

5. Drain and refresh in ice-cold water.

6. Remove the tough outer skins of the broad beans and discard.

7. Heat the light olive oil in a heavy-based pan and fry the pancetta until really crisp.

8. Tip the pancetta with the oil from the pan into a large bowl.

9. When the potatoes are cool enough to handle cut them in half and add to the bowl.

10. Mix well so that the warm potatoes absorb some of the delicious pancetta flavours.

11. Pour boiling water over the mint and parsley leaves and allow to stand for 2 minutes.

12. Drain and run under cold water until completely cooled.

13. In a small mixer or with a hand blender, blend the blanched leaves with 2 tablespoons extra virgin olive oil.

14. Add the lemon juice and whisk in the remaining oil to form an emulsion.

15. Season well with salt and black pepper.

16. Put the peas and the peeled broad beans, into the bowl, pour over the dressing and mix thoroughly.

17. Check the seasoning and serve immediately.

Pork and chorizo kebabs on minted broad beans and feta

(serves 4)

Ingredients


1 large pork tenderloin
12 baby new potatoes, cooked
8 thick slices of chorizo
½ lemon, juice only
2 tbsp olive oil
handful fresh rosemary, chopped
500g fresh or frozen broad beans
handful fresh mint leaves, chopped
extra virgin olive oil
salt and freshly ground black pepper
150 g feta cheese
und black pepper

Method

1. Preheat the grill.
2. Trim the pork tenderloin of any excess fat and cut into 12 even sized pieces.
3. Thread four skewers alternately with a piece of the pork, a baby new potato and a slice of chorizo. (Use 3 potatoes, 3 pork pieces and 2 chorizo slices per skewer.)
4. Mix the lemon juice, olive oil and finely chopped rosemary together and brush over the kebabs. Cook under the grill for 10-12 minutes, turning once, until tender and cooked through.
5. Meanwhile cook the broad beans for 4-5 minutes in boiling water until just tender. Drain and refresh under cold running water.
6. Put broad beans into a bowl and toss with the chopped mint leaves, plenty of extra virgin olive oil and salt and freshly ground black pepper.
7. Transfer to a serving platter and top with crumbled feta.
8. Arrange the hot kebabs on top and serve.

Sunday 24 August 2008

Savoyarde soup

Ingredients

25 g Butter
3 leeks, roughly chopped
3 medium-sized potatoes, chopped into chunks
1 large onion, chopped
1 turnip, chopped into chunks
1 swede, chopped into chunks
1 small savoy cabbage, cut into chunks
2 carrots, cut into chunks
3 garlic cloves, 2 chopped, 1 left whole
150 g Pancetta, finely cubed
1 dl white wine
1 litre fresh chicken stock
salt and fresh ground black pepper
1 baguette, sliced into rounds
2 tbsp Olive oil
200g Gruyère, grated


Method

1. Heat the butter in a large casserole dish. Add the leeks, potatoes, onion, turnip, swede, cabbage and carrot and fry gently, stirring often, for 10 minutes.

2. Add the chopped garlic and pancetta, and fry for 1-2 minutes.

3. Add the wine and stock and just enough water to barely cover the vegetables, if needed. Bring to the boil, reduce the heat and simmer for 20 minutes.

4. Using the back of a fork gently crush the vegetables. Season with salt and freshly ground pepper.

5. Meanwhile, preheat the oven to 200°C. Place the baguette rounds on a baking sheet, rub with the garlic clove and brush with the olive oil.

6. Bake the baguette rounds for 5 minutes until golden and crispy.

7. Top the vegetable soup with the baked baguette rounds and sprinkle over the grated Gruyere.

8. Place the soup in the oven and cook until the cheese has melted and is golden brown. Serve.

Saturday 16 August 2008

Watermelon, Feta and Black Olive salad

(serves 8)

Ingredients


1 small red onion
2 limes, or more, depending on juiciness
1.5kg watermelon, ripe and sweet
250g Feta cheese
1 bunch flat-leaf parsley, fresh
1 bunch Mint, chopped
4 tbsp extra virgin olive oil
100g pitted black olives
1 pinch Pepper

Method


1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pickness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).

3. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.

4. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

5. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

Imam Bayildi

(Serves 2)

Ingredients


1 medium aubergine
0,25 dl olive oil
1 medium onion, peeled and cut lengthways
1 tsp cumin seeds
1 tsp coriander
1 tsp paprika
2 whole garlic cloves, peeled and chopped
2 Tomatoes, coarsely chopped
1/2 tbsp tomato purée
1/2 tbsp coarsely ground black pepper
1 tsp Salt
20 g flat-leaf parsley, finely chopped
0,15 dl hot water

Method

1. Slice the aubergins in half lengthways, score the flesh and scoop out leaving a 1 cm thick edge.

2. Heat the oil and sauté the onions and scooped out aubergine flesh together for about 5 minutes.

3. Add the cumin seeds, crushed coriander, paprika, garlic, tomatoes, tomato purée, pepper and salt and simmer for a few minutes.

4. Spoon the mixture into the aubergine 'shells'.

5. Place the aubergines into an ovenproof dish and carefully pour round the hot water.

6. Cover with foil and bake at 200°C for 40 minutes or until aubergines are tender, topping up the water if it evaporates too quickly.

7. Sprinkle with parsley and serve.

Gheymeh (lamb with potatoes, split peas and dried limes)

Ingredients

1 tbsp butter
1 tbsp vegetable oil
2 lamb shoulder chops (with fat removed and cut into small cubes)
4 onions (thinly sliced)
¼ cup yellow split peas
2 tsp tomato paste mixed in 1 cup of water
5 potatoes (1 cut in small cubes to be cooked in the sauce and 4 sliced for layer of fries on top of sauce)
6 dried limes
salt and pepper to taste
½ tsp turmeric

Method

  1. Boil split peas in about 2 cups of water until cooked. Pour water off and set aside in case extra liquid is needed to add to the sauce in the end.

  2. Brown onions in oil and butter. Make sure onions are well browned.

  3. Remove from pot and set aside

  4. Add a little oil to pot and brown lamb with salt and pepper. As lamb starts to get brown, add turmeric.

  5. Add tomato paste and water mixture and cook 15 minutes on low heat until meat is nearly tender.

  6. Stir in dried limes, potato, split peas and extra water if mixture has become too dry. Cook 30 minutes or until meat is tender and limes are juicy.

  7. Place sauce in glass baking dish.

  8. Spread browned onions on top of sauce.

  9. In a separate pan, fry sliced potatoes in a bit of oil. Spread over top of entire sauce.

  10. Bake in oven for 20-30 minutes on 350° F.

Fish fritters

Ingredients

75g plain flour
15g cornflour
pinch of Baking powder
pinch of cayenne
pinch of Paprika
Salt, and freshly ground black pepper
1 onion, finely sliced
handful of Coriander, chopped
1 red chilli, chopped
200 g flaked white fish, such as cod, cooked
1,5 dl water
vegetable oil, for cooking

For the dipping sauce:
75 g Dijon mustard
juice of 1 lime
0,5 dl clear chicken stock

Method

1. Sift the flours, baking powder, cayenne and paprika into a bowl and season with salt and freshly ground black pepper.

2. Add everything else to the bowl, except the water and mix well.

3. Fold in the water, and then leave the batter to rest for 30 minutes.

4. For the dipping sauce, mix the Dijon mustard, lime juice and clear chicken stock together.

5. Heat the oil in a wok or deep fat fryer and fry tablespoons of the fish mixture until golden.

6. Drain on kitchen paper and serve immediately with the dipping sauce.

Citrus chilli labne

Ingredients

5 dl whole milk yogurt, or Greek yoghurt
2 red chillies, chopped
zest of 1 orange, grated
zest of 1 lemon, grated
pinch of Salt
3-4 tbsp extra virgin olive oil

Method

1. Line a fine sieve with muslin or a clean j-cloth. Set the sieve over a deep bowl, so there is plenty of space for the whey to drain away.

2. Mix yoghurt thoroughly with chillies, citrus zests and salt.

3. Scoop into the cloth and smooth down. Cover with cling film and place in the fridge for 24-36 hours. Turn out onto a plate and drizzle with olive oil.

Baba Ghanoush

Ingredients

4 large Aubergines
4 garlic cloves, crushed
3 tbsp lemon juice
4 tbsp tahini paste
4 tbsp Greek yogurt
2 tbsp fresh mint, chopped
1 pinch salt and fresh ground black pepper

Method

1. Prick the skins of the aubergines to avoid them exploding. Grill over a raw flame, under a very hot grill or on a red-hot grill pan until the skins are crispy and charred and the flesh very tender.

2. When they have cooled slightly cut off the tops and removes the charred skins, taking care to catch all the lovely juices. Tip into a large bowl and whisk in all the garlic, the lemon and tahini (you can cheat by using a food processor).

3. Finally stir in the yoghurt and mint.

4. Season to taste, adding a little more yoghurt or water if necessary. Serve with warm flatbread.

Boorani-ye badenjan (persian aubergine yogurt dip)

Ingredients

2 large aubergines
1 tsp Olive oil
4 garlic clove, crushed
1 tsp Salt
1/2 tsp freshly ground black pepper
160 g natural yogurt
4 tsp chopped fresh mint
2 tsp fresh lime juice
1/2 tsp ground saffron strands, soaked in 2 tsp of hot water (optional)
bread, to serve

For the garnish:
1 tsp natural yogurt
fresh mint leaves

1. Prick the aubergines.with a fork. Grill the aubergines or roast them in a hot oven (preheated to 200°C) for 20 minutes, turning frequently until their skin is charred on all sides.

2. Set the charred aubergines aside to cool, then peel.

3. Finely chop the aubergine flesh and place it in a mixing bowl. Add in the olive oil, garlic, salt, freshly ground pepper, yogurt, mint and lime juice and mix together well.

4. Mix in the saffron water, if using.

5. Garnish with yogurt and mint leaves and serve with bread.

Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad

Ingredients

225 g chickpeas, soaked overnight
2 small red chillies, deseeded and finely chopped
15 g pack fresh coriander
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
50 g butter
1 small onion, peeled and finely chopped
1 small green pepper, deseeded and finely chopped
3 large garlic cloves, peeled and finely chopped
1 level teaspoon turmeric
1 x 500 g tub Greek yoghurt
grated zest ½ lemon
1 dessertspoon lemon juice
salt and freshly milled black pepper

For the frying:

1 large egg, beaten
3 level tablespoons wholemeal flour or chickpea flour (gram flour)
2 tablespoons groundnut oil

For the red onion salad:

1 medium red onion, peeled and thinly sliced into half-moon shapes
1 level teaspoon grated lemon zest
juice 1 lemon
3 level tablespoons picked coriander leaves

You will also need a large frying pan.

First pour the soaked and drained chickpeas, together with enough fresh water to cover them, into a saucepan, then bring them to the boil, cover with a lid and simmer for about 30 minutes or until they're absolutely tender. Then drain them thoroughly in a sieve.

Whilst the chickpeas are cooking prepare the red onion salad – mix the onion with the lemon zest, juice and coriander in a small bowl and set aside to marinate for at least 30 minutes.

Next you need to roast the coriander and cumin seeds in order to draw out their fragrance and flavour. To do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for about 1-2 minutes or until they begin to look toasted and start to 'jump' in the pan. Now transfer them to a pestle and mortar and crush them to a powder.

After that put the butter in a saucepan and gently fry the onion and green pepper along with the garlic and chillies for 5 minutes until they have softened and begun to turn brown. Then stir in the toasted ground spices and turmeric and continue to cook for a further 30 seconds.

Next tip the chickpeas into a food processor along with the fresh coriander and process until everything is evenly chopped, but not to a purée – the chickpeas should still have some of their texture. Transfer to a bowl now and stir in the softened onions, spices, 3 tablespoons of the Greek yoghurt and the lemon zest and juice. Now give it all a really good mix, taste, and add plenty of seasoning. As soon as the mixture is cool enough to handle, form it into 12 patties for a starter. They should be about 5 cm in diameter 1 cm thick, or 8 larger patties if you are serving them for a main course.

Now coat each one first with beaten egg then toss them around in the wholemeal or chickpea flour. Next heat a couple of tablespoons of oil in a frying pan on a high heat and when it's really hot, fry the cakes in two batches to a golden brown colour, about 1 minute on each side. Drain well on kitchen paper and serve as soon as possible with the red onion salad and about 2 rounded tablespoons Greek yoghurt per person.

Thursday 7 August 2008

Puy lentil salsa

75 g Puy lentils
1 x 15 g pack fresh coriander
2 large tomatoes
½ small red onion
1 red chilli, halved and deseeded
juice 1 lime
3 tablespoons olive oil
salt and freshly milled black pepper

Strip the leaves off the coriander stalks and reserve them for later. Then tie the stalks together with a small piece of string, pop them into a medium saucepan along with the lentils and add 225 ml water but no salt at this stage. Bring everything up to a gentle simmer and simmer, covered, for 30-35 minutes or until the lentils are tender but still have some bite and retain their shape. The water will then have been absorbed.

While the lentils are cooking, skin the tomatoes by pouring boiling water on to them. After 1 minute remove them and slip the skins off, then halve and squeeze out the seeds. Chop the flesh into small pieces. After that chop the onion, chilli and coriander leaves very small and keep all this aside, covered with clingfilm, until needed.

When the lentils are cooked, discard the coriander stalks and empty the lentils into a bowl and, while they are still warm, toss them in the lime juice and olive oil. Add the seasoning and taste to make sure you add enough. Now add the rest of the prepared salsa ingredients. Mix well, cover and leave in a cool place.