Asian Seared Steak with Stir-fried Savoy Cabbage

This works with any variety of cabbage but I like Savoy the best.

Asian Seared Steak with Stir-fried Savoy Cabbage

1 large organic sirloin steak

2 tbsp soy sauce

½ tbsp sesame oil, plus extra

1 onion, sliced

2 garlic cloves, sliced

1 red chilli, finely chopped

½ star anise

Thumb-size piece fresh ginger, grated

¼ of a medium savoy cabbage (outer leaves discarded), shredded

1 tsp fish sauce

Juice 1 lime, plus extra wedges to serve

Small bunch each fresh coriander and Thai basil (or mint), roughly chopped, plus extra to serve

Put the steak in a shallow dish and pour over the soy sauce. Heat a large frying pan or wok over a high heat. Pour in the oil and swirl the pan to coat. Add the onion and stir-fry for 2-3 minutes until softened. Turn the heat to medium and add the garlic, ginger and chilli, then stir-fry for 1-2 minutes – keep it moving or it will burn. Add the star anise and the cabbage and stir-fry for 5 minutes or until the cabbage has coloured a little.

Meanwhile, heat a heavy-based frying pan over a high heat. Remove the steak from the dish (reserve the soy sauce) and rub with oil. When the pan is smoking hot, add the steak and cook for 2 minutes on each side for medium-rare, pressing down to flatten so it crisps and caramelises. Once cooked to your liking, remove to a plate and set aside to rest.

Add the soy to the cabbage along  with the fish sauce, then squeeze in the lime and cook for 2 minutes. Scatter over the herbs and stir. Taste and season. Add more sesame oil to taste. Divide between 2 plates. Slice the steak and put on top of the stir-fry, pouring any resting juices on top. Serve immediately with lime wedges.

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Grilled Butternut Squash with Goat’s Cheese, Crispy Sage, Pine Nuts and Rocket

I don’t know why I never thought of grilling butternut squash before. It works beautifully and looks fab too. This is a very simple salad that you could serve hot or cold.

Grilled Butternut Squash with Goat’s Cheese, Crispy Sage, Pine Nuts and Rocket

½ a butternut squash

100g Goats cheese

Couple of large handfuls of rocket (or watercress)

Small bunch of sage

25g toasted pine nuts

Extra virgin olive oil

Juice if half a lemon

Sea salt and freshly ground black pepper

Cut the butternut squash into thin slices. Leave the skin on but remove the seeds. Season them with salt and pepper and drizzle with olive oil. Grill the slices on a very hot griddle pan or on a BBQ on both sides. Arrange on a large serving plate. Make a dressing from the lemon juice and olive oil, about one part to three. Season well and adjust to taste. Dress the rocket with some of your dressing and crumble over the goat cheese. Heat a little olive oil in a saucepan and add the sage leaves. Fry until they just change colour from green to pale brown. Remove the leaves immediately onto some kitchen paper with a slotted spoon. Scatter the sage leaves and pine nuts over the squash and drizzle with a little of the sage oil and serve.

Butternut Squash, Sage, and Parmesan Pasties

Particularly pleased with these little pasties. I thought they would be great after trick or treating to try and temp the kids away from all those sweets!

Butternut Squash, Sage, and Parmesan Pasties

You could use any variety of pumpkin or squash.

Makes 6-8 small pasties

2 packets readymade, ready rolled good quality shortcrust pastry

¼ a butternut squash, about 200g, peeled and cut into ½ cm cubes

1 medium red onion, diced

1 clove garlic, crushed

Small bunch finely chopped sage

75g grated Parmesan cheese

2 tablespoons pine nuts, toasted

Sea salt and freshly ground black pepper

1 egg, beaten

Preheat oven to 170C.

In a large bowl, combine butternut squash, onion, garlic, sage, Parmesan cheese, and pine nuts. Season well.

Using a bowl between 12 and 15cms diameter cut rounds of pastry. Spoon mixture into the middle of each, leaving a 1-inch border around the edge. It is important to get as much filling in as possible but too much and you will not be able to seal the pasties. If necessary, moisten the edges of the dough with a little water. With cool hands, fold the pastry over and seal the edges well. (Use any crimping technique you like, just make sure it is well sealed. Brush all over with beaten egg.

Bake until golden and cooked through, about 30-40 minutes. Serve hot or warm.

Mediterranean Vegetables Roasted with Lemon, Yogurt, Tahini & Pomegranate

You may think you have heard and seen this recipe in many guises before but don’t judge a book by its cover. This is a really interesting version in a few ways. First of all, the use of whole lemon just chopped up and roast with the veg. I showed you how to make preserved lemons the other day but this is even more simple. Secondly the tahini dressing which I would have been tempted to drizzle on top of the veg, here is used as a base to the vegetables, more like polenta or mash. It turns a plate of roast veg into a proper lunch.

Finally, the fact that the chickpeas are used twice, once in the dressing but the bulk of them are roast with the veg and the resulting crispy morsels add great texture and interest to this dish.

Mediterranean Vegetables Roasted with Lemon, Yogurt, Tahini & Pomegranate

You can use any combination of veg you like. A combination of root vegetable would work well.

Serves 2

1 red pepper, deseeded and chopped

1 aubergine, diced

1 red onion, halved and cut into thin wedges

1 unwaxed lemon, ¼ chopped (skin and all), the rest juiced

2 tbsp. extra virgin olive oil, plus extra to drizzle (optional)

400g can chickpeas in water, drained

1 garlic clove

2 tbsp tahini

3 tbsp natural bio yogurt

seeds from ½ a pomegranate

fresh parsley or coriander, chopped

Heat oven to 240C/220C fan/gas 7. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil. Massage into the veg so they are all well coated, and season well with sea salt and freshly ground black pepper, then put the tin on the hob and fry, stirring, for 5 mins until starting to char. Stir in two handfuls of the chickpeas, sprinkle them with salt and roast the whole lot in the oven for 15 mins or so. Stir from time to time to ensure even roasting.

Put the rest of the chickpeas in a bowl with the garlic, tahini, yogurt and lemon juice and blitz with a stick blender until really smooth and thick adding a tablespoon or two of water to get it to the right consistency.

Spoon the yogurt tahini onto two plates and top with the roasted veg, pomegranate seeds and parsley or coriander. Drizzle of extra oil, if you like.

Butternut Squash and Spinach Gratin

Everyone knows I am always making vegetable gratins or all shapes and sizes, so it is a complete mystery to me why I have never before made a butternut squash variety. So, I put my mind to it and came up with the idea of putting a layer of spinach hidden in the middle.

Always trying to push the boundaries, especially time saving ones, just so I can share them with you, I experimented putting the spinach in raw and letting it cook in the cream I was really pleased with the result.

There is something so comforting about spinach and cream. Sort of nursery food. Just what we need as the nights draw in.

Butternut Squash and Spinach Gratin

I used baby spinach but I recon true spinach could work the same way as long as the stems where removed and it was quite small and tender. It would also have to be washed as true spinach can be gritty, and drained very well so that the gratin did not become watery.

1 large butternut squash

600mls double cream

100mls milk

3 cloves of garlic

Couple of sprigs of rosemary

2 large handfuls of baby spinach

Sea salt and freshly ground black pepper

Put the cream and the milk in a large saucepan with the garlic and rosemary. Bring to the boil and then turn the heat right down and let the mixture boil away very gently for about 30 minutes. Make sure it does not boil over or catch on the bottom. Stir very now and then. Meanwhile preheat the oven to 170C. Peel the butternut squash with a knife. It is easier to do this if you cut it in half where the straight part of the squash begins to fatten.  Remove the seeds and cut the sqash into thin slices. I used a mandolin. Place half the slices in the bottom of a gratin dish. Add the spinach and cover with the remaining slices. Remove the cream from the heat and season really well with salt and plenty of pepper. Pour the cream through a course sieve over the gratin. Cover with tin foil and bake in the middle of the oven for about 1 hour, removing the tinfoil for the last 10 minutes. Leave to rest for 5 minutes before serving

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Thai Salad with Peanut Dressing

I love the sweet and sour combination of this crunchy salad. Adjust the dressing until you have the perfect balance.

Thai Salad with Peanut Dressing

You can use any cabbage in this salad even red cabbage works.

For the Thai Peanut Dressing

2 tbsp creamy peanut butter

1 tablespoon unseasoned rice vinegar

1 tablespoon fresh lime juice, from one lime

1 tablespoon soy sauce (use gluten-free if needed)

1 tablespoons sugar

1-inch square piece fresh ginger, peeled and roughly chopped

1 Nam Pla

Pinch crushed red pepper flakes

For the Salad

½ pointed cabbage, shredded

3 carrots, peeled into ribbons

1  cucumber, halved lengthwise, de-seeded, halved lengthways again and chopped into 1cm chunks

1 cos lettuce, sliced into 1cm slices and broken up

2 medium spring onions, thinly sliced

1 bunch freshly chopped coriander

For the dressing, combine all of the ingredients in a blender and process until completely smooth. Use to dress the vegetables and serve straight away.

Chicken & Courgette Tagine with Preserved Lemon & Coriander

Now you have made your Preserved Lemons in Salt you are going to want to use them!

 

Chicken & Courgette Tagine with Preserved Lemon & Coriander

Olive oil (or Argan oil if you have it)

1 kg of free-range skinless chicken thighs

1 heaped teaspoons of Ras-el-Hanout (Barts is excellent)

2 onions, finely chopped

2 large courgettes, very finely sliced

3 cloves of garlic, minced

Large pinch of saffron

½ a large preserved lemon, seeded and chopped

One bunch coriander, finely chopped

Salt and freshly ground black pepper to taste

Heat the oil in a tagine or large saucepan with a lid. Fry the chicken until all sides begin to brown. Remove and add the onions.  Scrape to remove all the nice bits of crispy chicken from the bottom of the pan. Cook for onions for 10 minutes until soft and just about to brown.  Add the courgettes and a large pinch of salt and cook down slowly for about 25 minutes until completely collapsed and beginning to caramelise. Add the garlic, the Ras-el-Hanout, the cumin and a generous amount of salt and pepper.  Fry for a few minutes to release the spices. Add the chicken back to the pan and ½ pint of water and the saffron. Bring briefly to boil, reduce the heat right down and cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more. When the chicken is cooked, check the sauce. Add the preserved lemons and the coriander. Adjust seasoning to taste. Serve with Cous Cous.

Sicilian Pasta with Sautéed Romanesco, Chilli, Pine nuts, Currants, Parsley and Lemon

Sicily, surrounded by water and having many ports meant that it was a key player in the spice trail. Whereas other regions of Italy tended to rely solely on their own produce, Sicilian cooking has always been a little more adventurous with its ingredients. This amalgamation of chilli, pinenuts, currants, parsley and lemon zest is classic and its sophisticated sweet and sour combination works beautifully with the delectable Romanesco.

The amazing fractal Romanesco is closer related to broccoli than cauliflower and it has a delicate nutty flavour and great crunchy texture. It holds its shape much better than cauliflower which makes it a useful replacement in lots of recipes and it looks fabulous!

Sicilian Pasta with Sautéed Romanesco, Chilli, Pine nuts, Currants, Parsley and Lemon

Serves 2

1 small to medium Romanesco cauliflower, cut into small florets (use the stalk too, thinly sliced)

200g pasta

Extra virgin olive oil

2 garlic cloves, grated

1 red chilli, deseeded & finely chopped

100g pine nuts, toasted

100g currants or raisins

Zest of 1 & juice of ½ lemon

Large handful fresh parsley, chopped

Handful Parmesan, grated

Sea salt and freshly ground black pepper

In a pan of boiling salted water, cook the Romanesco for 2-3 minutes, then drain and refresh in a bowl of cold water to stop any further cooking. Drain again and keep to one side. In another pan of boiling water, cook the pasta according to the packet instructions.

Meanwhile, heat some olive oil in a large frying pan. Add the Romanesco and fry for a couple of minutes until just starting to turn a golden colour. Add the garlic and chilli and cook for couple of minutes more. Add the pine nuts, sultanas, drained, cooked pasta, lemon juice and zest and parsley. Toss together to combine. Check seasoning and transfer to serving bowls and serve drizzled with a olive oil and some grated Parmesan.

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Channa Masala with Spinach

When I served this up for dinner the other night my partner announced that he didn’t much like chickpeas and he didn’t much like spinach but it was the best vegetarian dish he had ever eaten. Praise indeed! Probably why it is one of the most popular curries in India.

Channa Masala with Spinach

You could use fresh tomato instead of tinned and another leafy green such as chard can replace the spinach.

2 large onion, finely diced

3 medium cloves garlic, grated

Large knob ginger, scraped and grated

1 or 2 fresh chilies (depending on size and heat) finely chopped

2 tablespoons (30ml) coconut oil, vegetable oil or ghee

1 teaspoon ground cumin seed

1 tsp garam masala

1 (14-ounce) can whole tomatoes

2 (14-ounce) cans chickpeas, drained and rinsed

1 small bunch fresh coriander, roughly chopped

Large handful of spinach

Sea salt and freshly ground black pepper

Heat oil or ghee in a large heavy based saucepan over medium-high heat. Add the onions and a large pinch of salt and cook for about 10 minutes until really soft and beginning to brown. Add a little water if necessary. Add garlic, ginger, chilli and spices and cook for a minute or two more. Add the tomatoes and rinse out the can with a little water and add that two with pepper and salt to taste. Cook down gently for 10 – 15 minutes or so adding more water if necessary. When the sauce tastes really nice, it is done. Adjust seasoning. Add more spices if necessary. Puree with a hand bender. You want a spicy, savoury gravy. Add the drained chickpeas and allow to cook a little to allow all the flavours to amalgamate. Remove the stalks from the spinach, wash and drain. Roughly chop the leaves if they are large. Add to your chickpeas mixture and cook the spinach for a few minutes or so until just done. Add the coriander and serve with rice and/or naan.

Beetroot, Lentil, Halloumi and Parsley Salad

This is a salad my brother made a few weeks ago for lunch and I had been meaning to get round to sharing it with you. It is very good. Halloumi, beetroot lentils and parsley  is a particularly good combination and with the lightly pickled onion and the zestyness of the lemon it becomes something quite special.

Beetroot, Lentil, Halloumi and Parsley Salad

200g Puy lentils

2 lemons

1 red onion, finely sliced

3 tbsp extra virgin olive oil

400g can chickpeas, drained and rinsed

250g beetroot, roast, peeled and chopped into chunks

1 bunch parsley, roughly chopped

250g pack halloumi, cut into 8 slices

To roast beetroot, scrub and wrap individually in tinfoil. Roast in the oven at 180C for about 45 minutes until a skewer inserts easily. Leave wrapped up until cool. Unwrap and slip off the skins with your hands.

Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.

Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice from half of it into a jam jar or jug. Add the oil with a pinch of salt and freshly ground black pepper– shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley and drained pickled onions.

Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.