Author: thuddirect

Pepper Paella

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Paella has ancient roots dating back to the 10th century, when the Moors in Muslim Spain began cultivating rice. By the 15th century rice was a staple in Spain and by the 19th century the modern form of paella was developed near the city of Valencia. Many non-spaniards view paella is a traditionally Spanish dish, but within Spain it is viewed as very much Valencian!

Ingredients: 2Shallots, garlic clove, 1 romero pepper, 10g turmeric, 1 round courgette, 6-8 cherry tomatoes and a sprig of rosemary.

Larder: 1tsp smoked paprika, 160g paella rice, 500ml stock and juice of ½ a lemon (optional extra: 50g chorizo).

Instructions:

  • Chop the shallots, garlic, pepper and grate the turmeric.
  • Sauté in a little oil with paprika and chorizo (optional) for 5 mins in heavy bottomed pan.
  • Prepare the 500ml stock and pour into the same pan.
  • Once simmering, add the rice and simmer covered for 8-10 minutes on a low heat.paella-with-added-veg-600px
  • Chop the courgette and pepper into small chunks, quarter the tomatoes. Strip the rosemary leaves off the stem and roughly chop. Add all the veg and rosemary to the pan and simmer uncovered for another 15 mins. Add another 100ml of water at this point.
  • Paella will be cooked when stock is absorbed and rice is fluffy. Serve with a wedge of lemon.

Shimeji and Mouli Stir Fry

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A quick mid week meal, this stir fry is for a night when you’re on the run. We’ve thrown in some unusual shimeji mushrooms and crunchy white mouli to mix things up a bit and get the tastebuds going.

Ingredients: 2 shallots, 1 green chilli, 1 clove of garlic, 2cm ginger, 70g cavolo nero, 1 carrot, 70-100g mouli, 70g shimeji mushrooms small bunch of coriander.

From the larder: 175g noodles, 3 tsp sunflower or sesame oil, 1-2 tbsp soy sauce, (optional prawns or chicken).

Instructions:

  • Prepare all the veg: chop the shallot, chilli and garlic and ginger, shred the cavolo nero and thinly slice the mouli and carrot into batons. Break apart the shimeji mushrooms.
  • If using meat, prepare by peeling prawns or chopping chicken into pieces.
  • Bring a saucepan of water to the boil before starting to stir-fry the veg.
  • In a wok or frying pan, heat the oil on a high heat and if using, add meat and cook for a few minutes. Add shallots and stir fry to soften slightly. Add the chilli, ginger, garlic and then cavolo nero, mouli and mushrooms. Stir-fry for around 5 minutes, or until the vegetables are just reaching the right level of crunch and then stir in the soy sauce.stir-frying-veg-step-2-600px
  • While stir-frying the vegetables, cook the noodles for about 3-5 minutes in boiling water or according to packet instructions.
  • Drain the noodles and mix into the stir-fried veg. Serve immediately with coriander torn on top.

Caramelised Leek, Tomato and Herb Tart

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Baby onions, leeks, herbs and tomatoes make a fabulous mix for this super simple tart. Top it with goats cheese and and pop it in the oven for a tasty meal for two.

Ingredients: 1 leek, 100g baby white onions, 80g cherry tomatoes, sprig of oregano, sprig of marjoram.

Larder: 50–100g goats cheese, 1 roll of puff pastry, olive oil, 1½ tbsp balsamic vinegar, salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Slice the leeks and onions and place in a saucepan with a knob of butter. When the butter has melted and the leeks are separating and softening, add 1½ tbsp balsamic vinegar and continue to cook on a low heat for about another 5 minutes or so until leeks and onions are soft and caramalised.
  • Meanwhile halve the tomatoes and strip herbs from their stems and chop.
  • Prepare the pastry by unrolling it on a tray, scoring a 1 inch border around the edge and then brush inside the border with olive oil.
  • When leeks and onions are soft, spread out on the pastry inside the border.
  • Top with halved cherry tomatoes, sprinkle with the herbs and finally dot chunks of goats cheese around the pastry and sprinkle with salt and pepper.tart-ready-to-bake-600px
  • Place in the oven and bake for 10-15 minutes until pastry is puffed and golden and then serve.

Rhubarb and Butternut Squash Lentils

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‘Tis the season for forced rhubarb! Normally tucked into sweet desserts, we’ve made a slightly unusual but utterly tasty supper of rhubarb and butternut squash based lentils which will make your taste buds tingle!

Ingredients: clove of garlic, 2 shallots, 200g butternut squash, 1-2 sticks of forced rhubarb, handful of spinach, small bunch of parsley.

Larder: 150g rice, 100g yellow/red lentils, 1-2 tsp honey, 1 tin tomatoes, 350ml water (optional ½-1 tsp fennel seeds).

Instructions:

  • Chop the shallots and dice a garlic clove. Peel and chop the squash into small 1-2cm chunks.
  • Sauté shallots, garlic, squash and optional fennel seeds for 5 minutes in a large sauté pan or saucepan.
  • Slice the rhubarb into about 1cm slices & add to the pan along with 2-3 tsp honey, allowing the honey to melt into the pan.sauteeing-rhubarb-and-shallots-600px
  • Stir in the lentils and then add the tin of tomatoes and 350ml water. Add a pinch of salt and simmer for 25 mins or until lentils and squash are soft. Add more water if needed.
  • Start cooking the rice in a saucepan according to packet instructions.
  • Just before serving, chop spinach and parsley add to the lentils and cook until spinach wilts.
  • Serve the rhubarb lentils with rice.

Lemongrass and Star Anise Pho

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A lovely warming noodle soup, this pho is brought to life with a delicious stock base starting with star anise and lemongrass packed full of fresh veg to make a great weeknight supper.

Serves 2

Ingredients: 1 Lemongrass, 12g ginger, 2 shallots, small bunch of coriander, 1-2 carrots, 1 pak choi, 1 star anise, a few slices of chilli (or more if you prefer), 1 spring onion.

From the larder: 100g rice noodles, 1.25L stock, 1-2 tbsp soy sauce (optional extra: tofu or beef strips).

Instructions:

  • Make the Pho stock. Chop the shallots, ginger, coriander stalks, remove the outer layer and slice the lemongrass. Place in a saucepan with the star anise and add 1.25 litre of stock and 1 tbsp soy sauce. Bring to the boil and leave to simmer gently while you prepare the other veg.lemongrass-closeup-600px
  • Chop the pak choi, separating stalks and leaves and chop carrots into thin batons. Slice and set aside ¼ of the chilli (or more if you prefer), slice the spring onion and chop the coriander leaves. If using beef strips or tofu, prepare and cook in another pan.

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  • When everything is chopped, add the carrots and pak choi stalks to the simmering stock and then add the noodles and cook for 3 minutes.stock with veggies 600px
  • Add the pak choi leaves and cook for a further minute.
  • Ladle into big bowls and serve with spring onions, a few chilli slices and coriander leaves and if using, beef or tofu on top.landscape pho close up angle 600px

Warm Winter Salad

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This is a delicious hearty winter salad, full of roasted sweet potato and carrots, cumin seeds as well as butter beans, crunchy kale and pretty pink radishes and finally finished off with a zesty basil dressing

Ingredients: 1 parsley root, 100g purple chantenay carrots, 1/2 a sweet potato, 10g basil, garlic, 70g radishes, handful of kale.

Larder: 1 tin of butter beans, 100g quinoa, 1tsp cumin seeds/powder, juice of 1 lemon, 1 tbsp honey, 5-6 tbsp oil, pinch of salt.

 

Instructions:

  • Preheat oven to 200 degrees C.
  • Peel and chop the parsley root, sweet potato and chantenay carrots into small chunks and place in a large roasting tin. Drain and rinse the butter beans and add to the roasting tin.
  • Drizzle with olive oil; add cumin powder or seeds, a pinch of salt and stir to coat veggies and butter beans. Roast for 25 minutes.
  • Make a dressing by combining together minced garlic clove, chopped basil, 4 tbsp oil, lemon juice and honey. Adjust proportions to taste.making-basil-dressing-600px
  • Finely chop the kale, and slice the radishes, pour over the dressing in a salad bowl, mix well so kale is coated and set aside to marinade.
  • Cook the quinoa according to packet instructions.
  • When veggies are cooked and butter beans slightly crisping, remove from the oven, add to the salad bowl with kale and radishes and mix in the cooked quinoa.
  • Serve while still warm.

Cavolo Nero and Barley Hot Pot

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We love a good one-pot wonder of a meal. This is just that – a brilliant warming stew full of veg and barley. We suggest using cider instead of stock, which gives it a lovely rich sweetness.

Ingredients: 2 cloves garlic, 2 shallots, 1 carrot, 1 bay leaf, 1 stick of celery(allergen), 150g potatoes, 70g cavolo nero, 5g thyme.

From the larder: 100g barley, 500ml cider (if you have it) or stock, plus water, 2 tsp Worcester sauce, 1 tsp honey (optional extra: sausages).

Instructions:

  • If using, cook sausages in the oven while making the stew.
  • Heat 2 tbsp of oil in a heavy bottom pan on low heat. Mince garlic, thyme, chop shallots, carrot & celery and potatoes. Add to the sauce pan along with the barley and cook for a few minutes allowing veggies to soften slightly.

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  • Add the cider or stock into the heavy bottom pan and then add the bay leaf, Worcester sauce, honey and a grind of black pepper.
  • Chop the cavolo nero and add to the saucepan.
  • Stir and leave to simmer with the lid on for 25 minutes until barley is soft, but still has a little bite. Stir occasionally and add a little water to just cover the veggies, as the barley will absorb liquid as it cooks.
  • Taste and adjust seasoning before serving alone or with sausages (Toast is also a tasty accompaniment if so desired!).

Beetroot Rosti

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Full of colourful goodness, this beetroot rosti is scrumptious with a little chilli kick and spring onion zing. Served with tenderstem broccoli, feta and seeds, this is a lovely healthy mid week meal.

Ingredients: 1 large, 2 small beetroot, 4-5 new potatoes, 100g tenderstem broccoli, 1 spring onions, 1 green chilli, 2tbsp chopped chives.

Larder: 50g feta cheese, 4 eggs, oil, salt and pepper (optional extra: 2tbsp pumpkin or sesame seeds).

Instructions:

  • Preheat the oven to 200 degrees C.
  • In a bowl, grate the potatoes and the beetroot. Finely chop the chives, spring onion and deseed and finely slice half the green chilli and add to the bowl. Add 2 eggs and mix well to combine. Season with salt and pepper.
  • Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan; spread out and push down gently so that it fills the pan. Cook for approximately 5 minutes, check the underside and when starting to brown, place frying pan in the oven to roast the rösti for 15 minutes.cooking-rosti-on-stove-600px
  • When the rösti is almost ready, roughly chop and blanche the broccoli for 5 minutes by placing in a saucepan of boiling water.
  • While the broccoli is blanching, poach 2 eggs. To save on washing up, you can poach the eggs in the broccoli water after it’s blanched!
  • When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg and broccoli with crumbled feta and mixed seeds sprinkled on top along with a squeeze of lemon if you have it.

Jerusalem Artichoke Risotto

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With purple carrots in the mix, this risotto takes on their colour and creates a beautiful meal, containing tasty jerusalem artichokes, mushrooms and spinach. We think it’s a winner!

Ingredients: 2 shallots, 1 clove of garlic, 150g Jerusalem artichoke, handful of spinach, 70g mushrooms, 1 purple carrot, 4g lemon thyme.

From the larder: 20g butter, 170g Arborio rice, 700-800ml stock, salt and pepper, (optional: chicken pieces and 30g grated parmesan).

Instructions:

  • Chop the shallots, a garlic clove, finely chop the carrot and strip lemon thyme leaves from their stem. Sauté gently together with a knob of butter in a heavy bottom pan for about 5-7 minutes until shallots are soft.
  • Add the Arborio rice and cook for 2 minutes, until the rice looks slightly translucent.
  • Prepare 700ml stock (use some white wine if you like). Add it to the rice ladle-by-ladle until it is all fully absorbed. Stir and allow stock to absorb between each ladle. Add more water if you run out of stock before the rice is cooked. This process can take up to 20 mins, so be patient, while enjoying it turn purple!cooking-risotto-600px
  • While the risotto is cooking, halve and thinly slice the mushrooms and jerusalem artichoke. Fry the mushrooms in a small frying pan on their own and then add to the risotto. Then fry the jerusalem artichoke (and chicken pieces if using) gently until the jerusalem artichoke is soft and slightly crispy in places. Once the stock is absorbed and the risotto al denté, add the spinach leaves, stir to wilt, and then add the jerusalem artichoke and chicken. Remove from the heat, season and add a knob of butter and optional grated parmesan.
  • Leave risotto to rest for approximately 5 minutes before serving.

Veggie Kedgeree

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This is an interesting variation on a dish that is known for it’s fishiness! This is a tasty veggie kedgeree that we think you’ll really enjoy. Full of curried veggies mixed with rice and topped with boiled eggs.

Ingredients: 2 shallots, 1 green chilli, 1 cm ginger, small bunch of coriander, few stemms of curly parsley, 100g tenderstem broccoli, 100g cherry tomatoes, handful of spinach and 1 spring onion.

From the larder: 170g rice, 1tsp curry powder, 4 eggs, juice of half a lemon.

Instructions:

  • Start cooking the rice according to packet instructions.
  • Boil the eggs in a pan of water or with the rice. Boil for 4-6 minutes, less if you like the yolks soft. While veggies are cooking, peel the eggs and quarter.
  • Chop the shallots. Sauté for a few minutes to soften.
  • Chop the ginger; deseed and slice the chilli (using half to whole depending on the amount of spice you like), spring onion and coriander stems, add to the pan with 1tsp curry powder and sauté for a further few minutes.
  • Roughly chop the tenderstem broccoli and add to the pan with a splash of water to add some steam.
  • Quarter the tomatoes and add to the stir-frying veggies along with the spinach.
  • When rice is cooked, stir into the veg and stir-fry for a final few minutes and then squeeze over the juice of half a lemon.with-rice-and-herbs-mixing-in-600px
  • Serve in 2 bowls with eggs and chopped parsley and coriander sprinkled on top.