Category: Vegetables

Grilled aubergine with garlic, parsley and feta

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I made these in the week when it was my turn to host the book club, and they went down a treat. I just love soft aubergines in anything but pairing them with another favourite – feta –  is just heaven!

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You hardly need a recipe, but since Simon Hopkinson has already provided one, I have adapted it below.

This dish works both for lunch and dinner and would look great on a buffet too. It suits more casual gatherings, picnics or a more upscale dinner party. Meet the equivalent of your favourite LBD. Just dress it up or down to suit the occasion.

Grilled aubergine with garlic, parsley and feta, serves 4

Adapted from Simon Hopkinson’s recipe.

4 aubergines

2 garlic cloves, finely chopped

 handful parsley, finely chopped

5-6 tbsp extra virgin olive oil (or coldpressed rapeseed oil)

a little salt, more black pepper

150 g feta

1 lemon, for serving

Turn the grill on high or the oven on 225-250C. 

Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end.

Grill the aubergines in the oven for 20 minutes. Turn them every 5-7 minutes if you use the grill. They’re done when they’re soft all the way through. 

Let them rest for 2 minutes. 

Peel the skin off the aubergines. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end. 

Mix garlic and parsley with olive oil and spoon over the aubergines. Add a little salt and plenty of black pepper. Crumble the feta on top and add some more oil if you like. Serve with lemon wedges. 

Celeriac, mushrooms, croûtons and aioli

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Sometimes when the fridge at a first glance looks completely empty, it is usually possible to rustle up meal after a little think. I love this type of problem solving and creating a satisfying meal out of ‘nothing’.

I am particularly happy with this dish. It is quite earthy in flavour, but the squirt of lemon juice makes it fresh and I love the contrasting textures of crispy croûtons and soft celeriac and mushrooms.

Celeriac, mushrooms, croûtons and aioli, serves 2

150 g celeriac

100 g chestnut mushrooms

1 handful dried mushrooms (I had a mix of black trumpet and porcini) 

10 cm ciabatta 

1/2 garlic clove, chopped

butter and oil for frying

salt, black pepper

1 lemon wedge, the juice

1 batch aioli

Cut the bread into cubes. Fry the croûtons crispy in butter and oil in a frying pan. Add the garlic at the end but be careful not to burn. Remove from the pan. Soak the dried mushrooms in hot water in a bowl. Peel and grate the celeriac coarsely. Fry until soft in butter and oil and remove from the pan. Squeeze the water off the mushrooms and slice the chestnut mushrooms. Fry the mushrooms together on high heat in oil/butter until golden. Add the celeriac back to the pan for a few moments. Season well. Add the lemon juice.

Spoon the mushrooms and celeriac into bowls, top with aioli and a handful of croûtons. 

Black salsify and feta fritters with wild garlic mayo

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While preparing my supper quite late last night my flatmate asked me what I was making. He looked puzzled when I said I was cooking with salsify and showed him the long dark sticks. He still didn’t know what it was, and I realised then that it is a rather unusual vegetable.

But it shouldn’t be. It grows in Britain and similar climates (like Sweden and Southern Europe), it is nutrious and as it is a root vegetable it makes this time of year a whole lot more interesting (as it is mainly root vegetables and cabbage that grows locally in winter).

In Sweden it is knows as poor man’s asparagus as it is similar in taste, and I read that it is also said to taste similar to oysters.

In this recipe I paired it with feta and lemon juice and added the subtle garlic flavour of the wild garlic in the mayonnaise. The whole dish feels like a promise of spring. Utterly delicious! I had it as a light supper but it also works as a lunch, brunch or even breakfast.

PS. If you haven’t got flavoured oil at hand, you can make the mayonnaise from fresh wild garlic instead.

Black salsify and feta fritters with wild garlic mayo, serves 1

3 black salsify, peeled and coarsely grated 

3 tbsp feta

1 egg white

4-5 tbsp plain flour

1 tsp lemon juice

salt, black pepper

butter and oil for frying

Fry the grated salsify in butter for a few minutes to soften. Then transfer to a mixing bowl. Add the crumbled feta, egg white (save the yolk for the mayo), flour, lemon juice and seasoning. Mix well. Heat up butter and oil in a frying pan on medium heat. Spoon the mixture into the pan shaping four fritters. Fry until golden brown on both sides.  

Wild garlic mayonnaise, serves 1

1 egg yolk, at room temperature 

ca 100 ml wild garlic flavoured oil

1 lemon wedge, the juice

salt, white pepper

Beat the egg yolk and add the oil drop by drop while whisking until you have a thick mayonnaise. Add lemon juice and seasoning. 

Buffalo chicken wings with blue cheese dip and avocado salsa

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At the moment there are barbecue restaurants wherever you look in London, but some dishes are just as easily prepared at home as in restaurants, like these scrummy buffalo chicken wings.

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As much as I like a certain twist on some classics, some things are just left alone. Like these wings. The combination of crispy skin, tender chicken meat, hot buttery sauce and cooling blue cheese dip is invincible. It is just the celery I am not that keen on, so I substituted it with something else green; an avocado salsa with red onion and coriander. It fits too, even though it is not a classic combination like cheese and celery.

The most important thing when cooking chicken wings is the crispy skin. And it is far easier achieved than you think. All you need is some boiling water and a colander. The hot water makes the skin cells contract and tighten resulting in crispy skin when cooked. Second most important thing when cooking wings is the sauce. It should be Frank’s Frank’s Red Hot Sauce, which I picked up in my local London supermarket. But failing finding it, the likes of Tabasco works too.

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Buffalo chicken wings, serves 1

With chicken wings I refer to the de-jointed pieces. Six is a small portion, so just double, quadruple and so on, but then fry the wings in batches.

6 chicken wings

500 ml neutral oil for deep-frying

2 tbsp butter

1 tbsp hot sauce

Place the chicken wings in a colander and pour boiling water oven them. Leave to drain. Heat up the oil in a large saucepan. Once it is really hot (try with a piece a bread – if it turn golden it is hot enough) add the chicken wings and fry for about 7 minutes until cooked through and golden brown. Drain on kitchen towel.

While the chicken is frying, melt the butter in a saucepan. Once melted, add the hot sauce and keep warm.

Place the fried chicken wings and spicy butter in a large tupperware box with a secure lid. Toss to coat evenly. 

Serve with crusty french bread, avocado salsa and blue cheese dip. 

Blue cheese dip, serves 4

200 ml sourcream

2 tbsp mayonnaise, preferably Hellman’s

2 tbsp crumbled Stilton

salt, white pepper

Mix all ingredients until smooth. Season. 

Avocado salsa, serves 2

1 avocado

1/2 red onion, finely chopped

1/2 lime, the juice

1 handful coriander, chopped

1 tbsp olive oil

salt, black pepper

Dice the avocado and place in a bowl. Mix with red onion and coriander. Squeeze in the juice of the lime, add a glug of oil and season. Eat immediately or cover with cling film to keep the avocado from browning. 

Roasted Jerusalem artichokes with lemon and parmesan

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This might sounds like something out of a rom-com, but sometimes I think some things are just meant to be.

And no, I am not referring to meeting Mr. Right (Darcy of course) or anything like that.

Instead I am referring to one Sunday when I watched a BBC re-run of Nigel Slater’s Simple Suppers and came across this recipe when I at the same time was contemplating how to use up my last Jerusalem artichokes.

Since I made (well, asked) my mother grow them for me, I feel I need to make them into something really nice every time I cook with them so it is worth the effort of her growing them, and pruning as they grow like weed, and me transporting them home.

This is a fabulously frugal dish (as long as you already have Parmesan at hand) and so delicious. But because it is a typical ‘less is more’ dish you need a really nice oil. I used coldpressed rapeseed oil but Nigel prefers a nice olive oil.

Roasted winter roots with lemon and parmesan, serves 4

Adapted from Nigel Slaters receipe.

750 g Jerusalem artichokes

250 g potatoes

penty of rapeseed or olive oil 

2 lemons

salt and black pepper

2 handfuls parsley

Parmesan

Pre-heat the oven to 200C. Wash the root vegetables but leave the skin on. Cut the Jerusalem artichokes in half lenghtways and cut the potatoes in similar size pieces. Parboil for about 10 minutes (I skipped this step). Place in a roasting tin and toss with oil. Halve the lemons and squeeze the juice of one and a half lemon into the tray and place the empty lemons in it. Season well and roast for 30-35 minutes (about 45 minutes without parboiling). The root vegetables should be soft and sticky. 

Plate, toss with more oil and squeeze with fresh lemon. Add more seasoning, parsley and shavings of parmesan.

NYE 2012 – the maincourse

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I was very pleased with the maincourse on New Year’s Eve, and I still am. I prepped as much as I could the day before, so I could have fun with the guests and not spend my whole evening in the kitchen on the night. It worked really well, so I am including this in the recipe below.

It is not really difficult, just a lot of different things to juggle. But follow my lead and it will turn out well. Promise.

Pan-fried fillet of veal with Pommes Duchesse, yellow beet, mushroom hash, red wine jus and thyme foam, serves 9

Everything apart from the meat you can prepare the day before and reheat before serving. If you prefer to cook it all at once, you have to make sure to time everything well.

DAY 1: 

Pommes Duchesse

1,8 kg King Edward potatoes 

50-100 g softened salted butter

salt, pepper

Peel the potatoes and cut into similar sized pieces (so they cook evenly). Place in a large saucepan and cover with water. Add salt. Bring to the boil and boil on medium heat with the lid half on until soft. Drain and let the steam evaporate. Mush with a masher or an electric whisk. Add the butter in batches until a good consistency. It should be firm but smooth. Season. Leave to cool and put in the fridge until the next day. 

Yellow beets

1 kg yellow beets

Wash the beets and place in a saucepan. Cover with water, add salt and bring to the boil. Boil whole until soft. 

Drain and let cool a little. Once you can hold them with your hands without burning peel off the skin with your hands or scrape it off with a small knife. Trim them into rounds. Leave to cool and put in the fridge until the next day.

Mushroom hash

200 g chestnut mushrooms

150 g shiitake mushroooms

plenty of salted butter

1 large or 2 small garlic cloves, pressed

salt, black pepper

1 handful chopped parsley

Brush/wash the shrooms and slice. Fry in batches in plenty of butter on a high heat. Lower the heat, add more butter and the pressed garlic. Return all the mushrooms to the pan and season well. Stir in the chopped parslet. Leave to cool and put in the fridge until the next day. 

Red wine jus

This is not a recipe, because I didn’t make notes, but a rough sketch you can work with. Just taste if often and adjust the flavours.

2 onions, whole with skin on

3 garlic cloves, whole with skin on

mild oil

1 part red wine 

1 part beef stock 

2 parsley stalks

1 bay leaf

salt, pepper

balsamic vinegar

brown sugar

1 tbsp Maizena if needed

Cut the onion into wedges, unpeeled. Place on a roasting tray with the garlic cloves. Add oil and roast for about 20 minutes in 180C. 

Place onion and garlic in a large saucepan. Add wine and stock, parsley and bay leaf,. Reduce until half. Then add to your taste: balsamic, sugar, salt and pepper. Pour it through a sieve. To thicken add Maizena and bring to the boil. Stir until thick enough. Leave to cool and put in the fridge until the next day. 

Thyme foam

300 ml cream (single or double)

1 large handful fresh thyme sprigs

salt, pepper

Bring the cream and thyme to the boil. Reduce until half. Season to taste. Leave to cool and put in the fridge until the next day (leave the thyme in). 

DAY 2:

Pommes Duchesse

Mash since the day before

4 egg yolks, at room temperature

Heat the mash covered in 160C oven. Then add one yolk at the time and fold/beat into the mash. Season. Either pipe (with a sturdy piping bag) or shape into eggs with two spoons. Place the shapes on parchment paper, 2 shapes per person at least. Bake until golden, about 10 minutes, 170C. 

Yellow beets

the cooked beets

butter

Slice the beets into 1cm thick slices. Fry them in butter until golden and warm throughout. Season. 

Mushrooms hash

Heat up the mushrooms

Red wine jus

Heat up in a saucepan. Adjust the seasoning if needed and check thickness. Add water or maizena to adjust.

Thyme foam

the thyme-infused cream

100 ml skimmed milk

salt, pepper

Remove the thyme by pouring through a sieve. Pour the cream into a saucepan and add milk. Bring to the boil to heat up. Adjust the seasoning. Beat the mixture foamy with an electric whisk or stick blender. 

The veal

1,8 kg trimmed fillet of veal, at room temperature, cut into two

butter for frying

salt, pepper

Heat up a frying pan until very hot. Add the butter and brown the meat on all sides, including the ends. Season well. Place in a roasting tin and pierce the thickest part of the meat with a meat thermometer. Roast in 160C oven until the inside temperature of the meat is 68C (for medium). Remove from oven and cover the meat with cling film. Add the meat juices to the jus. Leave to rest for at least 10 minutes. Then cut into 2 cm thick slices. 

Serving

Place two beet slices in the middle of the plate. Top with a spoonful of the mushroom hash. Place two Pommes Duchesse shapes on one side. Place one or two slices of meat on top of the beets and mushrooms. Spoon the jus around the plate. Pour the foam on top of the meat.  

Pasta with lemon ricotta and roasted vegetables

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I had some leftover ricotta in the fridge one day and rather than repeating what I used it for, I tried to come up with a new (and simple) dish.

This is a perfect warming (and rather healthy) meal for a regular weekday when you’re lacking energy. The ricotta is mixed with parmesan for more flavour, and lemon zest for a fresh kick. The roasted vegetables are kept quite plain but because they’re roasted they have a deep sweet flavour.

Pasta with lemon ricotta and roasted vegetables, serves 2

 250 g pasta of your choice

2 sweet potatoes, diced

1 courgette, in half circles

1 yellow pepper, diced 

olive oil

120 g ricotta

1 tbsp grated parmesan (more to serve)

the zest from 1/2 lemon

salt and pepper

Mix the diced vegetabled in a roasting tray and toss with olive oil. Add salt and pepper. Roast in a 200C oven for about 25 minutes. Meanwhile, cook the pasta according to the packet. 

Mix ricotta with lemon zest and parmesan, salt and pepper. Once the vegetables are done, mix the drained pasta with a spoonful ricotta in a bowl. Top with vegetables and another dollop of ricotta. Sprinkle over parmesan.

Sweet potato and lemongrass soup

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With the big freeze hitting London, all I want to eat it food that warms you through. This soup is definitely warming, filling and of course – tasty.

The slight ‘exotic’ combination of sweet potato and lemongrass really works and it is a nice alternative for a mid-week meal.

The vegetable puré itself is velvety and thick enough without the addition of dairy product, however I think a dollop of creme fraiche while serving adds another flavour, and it cuts through the lemongrass nicely.

(To make this vegan, use vegetable stock and omit the creme fraiche.)

Sweet potato and lemongrass soup, serves 2

2 sweet potatoes

1 lemongrass

1 tbsp olive oil

400 ml chicken or vegetable stock

salt, black pepper

To serve: a dollop of creme fraiche and a drizzle of olive oil

Peel the sweet potatoes and cut into even-sized pieces. Cut the lemongrass in half lengthways and then across so you have four pieces. Heat up the oil in a large saucepan on medium heat. Add the lemongrass and sweet potato and stir for a few minutes to enhance the flavours. Add the stock and bring to the boil. Then cook with the lid halfway on for about 15 minuter or until the vegetables are soft. Remove the two thickest pieces of lemongrass then puré the everything into a thick soup consistency. Add more stock or hot water until it has the thickness you want. Bring to the boil again and season. Serve with a dollop of creme fraiche and a drizzle of a flavoursome oil. 

Rice noodles with aubergine and spinach

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At this time of year all I want to eat is comfort food. And by comfort food I mean anything with melted cheese or copious amounts of cream. Lovely to eat, but not necessarily healthy. Luckily there are some dishes without cream and cheese that still hit the spot, and this is definitely one out of that category.

Imagine cubes of aubergine crispy on the outside but moist and full of absorbed olive oil within, paired with garlic, wilted spinach and rice noodles. All embraced by a light sauce of lime juice, fish sauce and sesame oil. Yu-um!

Rice noodles with aubergine and spinach, serves 2

1 aubergine

a lot of olive oil

1 garlic clove

2 handfuls spinach

1/2 tsp cayenne pepper

1/2 lime, zest and juice

2 tbsp fish sauce

2-3 tsp sesame oil

90-100 g vermicelli rice noodles

Bring some water to the boil. Put the noodles in a bowl and cover with the just boiled water, Peel and dice the aubergine. Wilt the spinach in olive oil. Remove to a bowl while frying the aubergine dices on high heat and in a lot of oil in the same pan. 

Once the aubergine pieces have got some colour, add the spinach to the pan, press in the garlic and and add the lime zest and juice, sesame oil and cayenne pepper. Let it sizzle for a few minutes, then season to taste with salt and pepper. Drain the noodles and add them to the pan. Toss and serve. 

Calamari with chipotle mayonnaise and padrón peppers

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My last house guest; childhood friend Therése, likes both tapas and calamari, so it was along those lines I was thinking when deciding what to have as a starter when she came to stay.

I have written about homemade calamari here before, and I repeat: so good, so cheap! And one can’t have calamari without some kind of dipping sauce, preferably mayo. I like to try different flavours on mayonnaise and this chipotle version was a winner. It worked really well with the paprika-seasoned calamari but also with the padrón peppers I picked up from Waitrose.

These peppers are fairly mild in flavour, but approximately 1 out of 10 can be quite spicy. I love these prepared in the simple manner of frying in plenty of olive oil and seasoned with plenty of sea salt. We had all this and some crusty bread to start, and it would be enough as a light supper really. We were pretty full when moving on to the maincourse.

Chipotle mayonnaise, serves 2

1 egg yolk – at room temperature

150 ml neutral oil 

1/2 lemon, the juice

1 tsp chipotle paste

salt

Beat the egg yolk with an electric whisk while slowly adding the oil, first drop by drop, then gradually more and more so it emulsifies and gets thick. Once you’ve added all the oil you should have a thick mayonnaise. Season with the lemon juice, chipotle paste and salt.