Ingredients
1 tbsp light Olive oil
200g Chorizo, uncooked
500g Chickpeas, canned and drained
1 red Onions, very finely sliced
1 large red chilli, de-seeded and chopped
1 clove Garlic, crushed
1 Lemons, juice and zest
1 Oranges, juice and zest
4 tbsp extra virgin Olive oil
2 tbsp fresh Coriander, chopped
2 tbsp fresh Mint, chopped
1 pinch black pepper
Method
1. Heat the light olive oil in a heavy-based saucepan. Add the Chorizo and cook for five to six minutes until really crispy. This is really important as it means that all the lovely oils are released. Drain well in a sieve, reserving all the oil.
2. Tip the chickpeas into a large metal bowl. Add the red onion and chilli, and stir in the Chorizo oil.
3. Make the dressing by mixing the garlic, lemon juice and zest, orange juice and zest, and extra virgin olive oil.
4. Stir into the chickpeas with all the herbs. Season with salt and freshly ground black pepper and stir in the chorizo. Serve immediately.
Wednesday 18 November 2009
Sunday 15 November 2009
Seared beef salad with pickled ginger recipe
(Serves 4)
Ingredients
4 beef fillets, approx 4 oz each
1 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp olive oil
4 tsp toasted sesame seeds
Sea salt and freshly ground black pepper
Mixture of shiso and baby leaf salad, purple and green cress
Pickled ginger to garnish
For the dressing:
5 tbsp olive oil
1 tbsp toasted sesame oil
3 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tsp pickled ginger, diced
Pinch freshly ground black pepper
Method
1. Trim the beef fillet of excess fat and sinew. Mix the coriander and cumin seeds together with salt and pepper, lightly crush using a pestle and mortar or base of a heavy-based pan. Scatter the seasoned spices evenly over a plate.
2. Roll the fillets into the crushed spices to coat. Heat a large heavy-based sauté pan until hot. Lower the fillets into the pan and sear for 30 seconds on each side over a moderate to high heat. Remove from the pan, roll in the toasted sesame seeds and leave to rest for 5-10 minutes.
3. Meanwhile, whisk the ingredients for the dressing together and season to taste. Toss the mixed cress together with enough dressing to coat lightly. Using a very sharp knife, thinly slice the beef and divide between plates. Serve the sliced beef on a bed of the dressed salad and garnish with a touch more dressing and some pickled ginger. Serve immediately.
Ingredients
4 beef fillets, approx 4 oz each
1 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp olive oil
4 tsp toasted sesame seeds
Sea salt and freshly ground black pepper
Mixture of shiso and baby leaf salad, purple and green cress
Pickled ginger to garnish
For the dressing:
5 tbsp olive oil
1 tbsp toasted sesame oil
3 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tsp pickled ginger, diced
Pinch freshly ground black pepper
Method
1. Trim the beef fillet of excess fat and sinew. Mix the coriander and cumin seeds together with salt and pepper, lightly crush using a pestle and mortar or base of a heavy-based pan. Scatter the seasoned spices evenly over a plate.
2. Roll the fillets into the crushed spices to coat. Heat a large heavy-based sauté pan until hot. Lower the fillets into the pan and sear for 30 seconds on each side over a moderate to high heat. Remove from the pan, roll in the toasted sesame seeds and leave to rest for 5-10 minutes.
3. Meanwhile, whisk the ingredients for the dressing together and season to taste. Toss the mixed cress together with enough dressing to coat lightly. Using a very sharp knife, thinly slice the beef and divide between plates. Serve the sliced beef on a bed of the dressed salad and garnish with a touch more dressing and some pickled ginger. Serve immediately.
Subscribe to:
Posts (Atom)