Decided i wanted to have a tasty but light meal for Xmas eve, so here goes.
Scallops with Black pudding, asparagus tips and Apple & Sage sauce.
4-5 large Fresh Scallops per person.
1 cm thick piece of Black Pudding per person.
Asparagus tips.
Apple Jam.
Fresh Sage leave, finely chopped.
Juice of Half a lemon.
Salted butter
Rapeseed Oil
Start by blanching the Asparagus tips in boiling salted water for no more than one minute ( depends on thickness).
Then heat a frying pan with some good oil, i used rapeseed. Gently fry the black pudding slices for 2-3 minutes per side until cooked, be careful to not let them go too soft else then break up.
Take out asparagus and black pudding and place on a hot plate.
Heat more oil and butter (50/50) in a pan until the butter starts to froth. Place the scallops in the pan and do not move them until they unstick, this is when you know they have seared and caramelised. Turn over and cook on other side. (1-2 minutes maximum total cooking).
Whilst the scallops are searing, place the blackpudding and asparagus on hot plates.
Take out the scallops once nicely browned, should be a brown/orange tint to them when cooked.
Deglaze the pan used for the scallops with the juice of half a lemon, a tablespoon of Apple Jam, and the finely chopped sage leaves, plus salt and pepper to taste.
Put this sweet and sour mixture on the plate, place black pudding then scallops on top, arrange asparagus tips as you wish.
Drizzle over remaining the remaining Apple, Sage and Lemon sauce. I served with a small salad of watercress and rockets with some balsamic vinegar.
Delicious, and takes about 10 minutes to prepare and cook.
Wednesday, 25 December 2013
Sunday, 3 February 2013
Baba Ganoush.
One of the best names for a dish- ever!
Baba Ganoush, a wonderful dip made from Aubergines and Tahini is one of the most flavourful mouthfuls of food you will ever taste.
Follow this recipe and find out how:
Ingredients
4 Aubergines
3 Cloves Garlic
1 small Shallot
2 Teaspoons Smoked Paprika
150ml Tahini Paste
Handful of Fresh Coriander leaves
1 Tablespoon of good Virgin Olive Oil
Juice of half a lemon.
1-2 teaspoons of coarse salt
Grinds of black pepper to taste
1 Small Red Chilli ( if you like heat )
50g Pine Nuts.
Fresh bread of choice ( I prefer Sour Dough bread)
Food mixer required.
Warning, this recipe takes one day. I will explain later.
This makes enough for 4-6 portions. If you are willing to share it that is.
Method
The Aubergines need to be roasted, so preheat an oven to 220c.
Start by scorching the skin of the Aubergines over a direct gas flame- this takes about 10 minutes per Aubergine
Then place in roasting tin and cook in oven for 25-30 minutes at 220c.
During this time, take a small frying pan, and toast the pine nuts until they start to colour ( and smell), takes 3-4 minutes usually.
When finished you should be able to put a knife through the vegetable and feel that it is soft all the way in.
Take the Aubergines out of the oven and leave to cool for a while.
Get your food processor out and put all of the remaining ingredients in the bowl.
When the Aubergines have cooled, slit them in half lengthways, and scoop out the soft flesh with a spoon, placing it directly into the food mixer bowl with the other ingredients.
Mix the ingredients until smooth. Taste, and adjust the lemon juice, chilli and coriander until you find a nice balance.
Now here comes the hard part. Walk away from the Baba Ganoush for a day, for it will improve massively if you leave it in the fridge, either in a sealed airtight container or just in a bowl underneath several layers of clingfilm.
The next day, take it out of the fridge about 15 minutes before eating, garnish with the pine nuts and a sprinkling of the Smoked Paprika, serve with crusty or crunchy bread, salad leaves and some raw peppers.
Trust me, it's delicious.
Baba Ganoush, a wonderful dip made from Aubergines and Tahini is one of the most flavourful mouthfuls of food you will ever taste.
Follow this recipe and find out how:
Ingredients
4 Aubergines
3 Cloves Garlic
1 small Shallot
2 Teaspoons Smoked Paprika
150ml Tahini Paste
Handful of Fresh Coriander leaves
1 Tablespoon of good Virgin Olive Oil
Juice of half a lemon.
1-2 teaspoons of coarse salt
Grinds of black pepper to taste
1 Small Red Chilli ( if you like heat )
50g Pine Nuts.
Fresh bread of choice ( I prefer Sour Dough bread)
Food mixer required.
Warning, this recipe takes one day. I will explain later.
This makes enough for 4-6 portions. If you are willing to share it that is.
Method
The Aubergines need to be roasted, so preheat an oven to 220c.
Start by scorching the skin of the Aubergines over a direct gas flame- this takes about 10 minutes per Aubergine
Then place in roasting tin and cook in oven for 25-30 minutes at 220c.
During this time, take a small frying pan, and toast the pine nuts until they start to colour ( and smell), takes 3-4 minutes usually.
When finished you should be able to put a knife through the vegetable and feel that it is soft all the way in.
Take the Aubergines out of the oven and leave to cool for a while.
Get your food processor out and put all of the remaining ingredients in the bowl.
When the Aubergines have cooled, slit them in half lengthways, and scoop out the soft flesh with a spoon, placing it directly into the food mixer bowl with the other ingredients.
Mix the ingredients until smooth. Taste, and adjust the lemon juice, chilli and coriander until you find a nice balance.
Now here comes the hard part. Walk away from the Baba Ganoush for a day, for it will improve massively if you leave it in the fridge, either in a sealed airtight container or just in a bowl underneath several layers of clingfilm.
The next day, take it out of the fridge about 15 minutes before eating, garnish with the pine nuts and a sprinkling of the Smoked Paprika, serve with crusty or crunchy bread, salad leaves and some raw peppers.
Trust me, it's delicious.
Monday, 21 January 2013
Spicy Harissa Prawns
Quick and easy one here. Was not in the mood for anything substantial or that would take a long time.
Ingredients:
Raw prawns - 100g per person is usually a decent portion.
200G spinach per person, washed and drained.
2 large tomatoes
1 small Shallot
2 cloves of garlic
2 heaped tablespoons of Cumin seeds
Lemon Juice, from half a large lemon
3 teaspoons of Harissa paste (see below)
1/2 teaspoon of Balsamic Vinegar
Handful of chopped fresh Coriander
2 tablespoons of good Olive Oil.
Seasoning to taste.
This is so simple. You should end up with a nice spicy and tangy prawn dish! Adjust the amount of Harissa paste to your desired level of heat.
Start by toasting the Cumin seeds in a hot pan. You will smell within 90 secs that the seeds have toasted.
At this point add in the olive oil and the Spinach, cook until wilted.
Whilst the Spinach is frying, chop your Tomatoes, Garlic Cloves and the Shallot finely.
When the Spinach has wilted down, add in the Tomatoes, Onion, Garlic, Lemon juice, salt and freshly ground black pepper.
Turn down the heat to a medium heat, and stir the mixture until it reduces down. Then add in the Balsamic vinegar.
Briefly rinse your Prawns, and devein them if necessary.
When the spinach and tomato sauce has thickened, pour this into a bowl, and put the raw prawns directly into the same pan. Cook these for a few minutes until they just turn pink, then add in the 2 spoonfuls of Rose Harissa Paste. If you have not used this before, i urge you to try it. Fairly hot, it adds loads of flavour.
Toss the Prawns in the paste, then add the spinach and tomato sauce back in and stir well for 30 seconds on a high heat to warm through again. Throw the Coriander leaves in at the last second then serve with Cous Cous or some really crusty bread, or as i have done tonight, some toasted Muffins!
Ingredients:
Raw prawns - 100g per person is usually a decent portion.
200G spinach per person, washed and drained.
2 large tomatoes
1 small Shallot
2 cloves of garlic
2 heaped tablespoons of Cumin seeds
Lemon Juice, from half a large lemon
3 teaspoons of Harissa paste (see below)
1/2 teaspoon of Balsamic Vinegar
Handful of chopped fresh Coriander
2 tablespoons of good Olive Oil.
Seasoning to taste.
This is so simple. You should end up with a nice spicy and tangy prawn dish! Adjust the amount of Harissa paste to your desired level of heat.
Start by toasting the Cumin seeds in a hot pan. You will smell within 90 secs that the seeds have toasted.
At this point add in the olive oil and the Spinach, cook until wilted.
Whilst the Spinach is frying, chop your Tomatoes, Garlic Cloves and the Shallot finely.
When the Spinach has wilted down, add in the Tomatoes, Onion, Garlic, Lemon juice, salt and freshly ground black pepper.
Turn down the heat to a medium heat, and stir the mixture until it reduces down. Then add in the Balsamic vinegar.
Briefly rinse your Prawns, and devein them if necessary.
Toss the Prawns in the paste, then add the spinach and tomato sauce back in and stir well for 30 seconds on a high heat to warm through again. Throw the Coriander leaves in at the last second then serve with Cous Cous or some really crusty bread, or as i have done tonight, some toasted Muffins!
Sunday, 6 January 2013
Something green and garlicky
Feeling a little under the weather again today, so after my earlier protein craving was sated by some roast chicken in a lovely sandwich, felt the need for something green.
Spinach and Garlic Pasta
Serves 2 people
300-400g of Spinach, washed and drained
4 large cloves of garlic, chopped
1 large squeeze of fresh lemon juice
50g of Pancetta, finely diced
1 tsp of Harissa paste
75g per person of pasta of your choice
Place the pasta in boiling water and cook; the sauce will only take 4-5 minutes to make so this might even suit fresh pasta.
Warm some olive oil in a pan on a medium heat, place in the pancetta so that it sizzles and starts to crisp up.
When the pancetta starts to look golden, add in the garlic and spinach, grind in some black pepper.
Salt is not necessary as you get this from the pancetta.
When your pasta is ready, drain, and leave to one side.
Stir in the Harissa paste, finely chopped garlic, and squeeze in the lemon juice to taste and mix in the pasta with your sauce.
Serve immediately.
I know the garlic might sound excessive, but cooking it at the last minute and having it really strong does work.
Feel free to add in other vegetables and fresh herbs, but this simple recipe stands on its own.
I ate it so quickly i forgot to take a photo, so will do that next time.
Spinach and Garlic Pasta
Serves 2 people
300-400g of Spinach, washed and drained
4 large cloves of garlic, chopped
1 large squeeze of fresh lemon juice
50g of Pancetta, finely diced
1 tsp of Harissa paste
75g per person of pasta of your choice
Place the pasta in boiling water and cook; the sauce will only take 4-5 minutes to make so this might even suit fresh pasta.
Warm some olive oil in a pan on a medium heat, place in the pancetta so that it sizzles and starts to crisp up.
When the pancetta starts to look golden, add in the garlic and spinach, grind in some black pepper.
Salt is not necessary as you get this from the pancetta.
When your pasta is ready, drain, and leave to one side.
Stir in the Harissa paste, finely chopped garlic, and squeeze in the lemon juice to taste and mix in the pasta with your sauce.
Serve immediately.
I know the garlic might sound excessive, but cooking it at the last minute and having it really strong does work.
Feel free to add in other vegetables and fresh herbs, but this simple recipe stands on its own.
I ate it so quickly i forgot to take a photo, so will do that next time.
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