Parsley Sauce

Knock Knock
Who’s there!
Parsley!
Parsley who?
Parsley the sauce please!

Excuse this bad joke, but I just couldn’t resist..
I have to admit that not only have I never made parsley sauce, I never even tried it before.  One of my colleagues always says how much she loves it. I had to try it to see what it’s all about.

I see the appeal now,  it’s a really delicious, quick and no fuss sauce to make and can be used with ham, fishcakes, baked fish, or even vegetables. We had it simply with baked salmon and green beans.

CLASSIC PARSLEY SAUCE

(adapted from BBC Food)

Tip:  Make it just before you need to use it.

Ingredients:

25g butter

25g plain flour

400ml milk

a good handful flat leaf parsley, chopped

salt and pepper to taste

Method:

  1. Melt the butter in a saucepan.

  2. Stir in the flour and cook for 1-2 minutes, watch the heat to ensure sure the paste does not burn.

  3. Gradually stir in the milk to get a smooth sauce. I prefer to use a whisk for that, stirring all the time, bring to the boil.

  4. Lower the heat and simmer gently for 5-7 minutes.
  5. Season with salt and pepper, stir in chopped parsley, serve it straight away.

 

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Roasted Cauliflower & Aubergine with Lemony Tahini Dressing

Here is a great winter salad for your lunch boxes or an alternative side dish. You can literally roast any veg you like (butternut squash, beetroot, carrots, courgettes, red onion, etc.) In this instance, my chosen vegetables are cauliflower and aubergine.

Grilled Cauliflower & Aubergine with Green Lentil and Tahini dressing

ROASTED CAULIFLOWER, AUBERGINE & GREEN LENTIL SALAD WITH TAHINI DRESSING

Ingredients:

1 cup puy lentil, cooked

1 small cauliflower head, separated into the florets

1 large aubergine, chopped into chunks

1 tablespoon olive oil

2 tablespoons tahini

juice and zest of 1 lemon

1 clove garlic, grated

2-3 tablespoons of hot water

spring onion and parsley to garnish (optional)

salt and pepper to taste

Method:

  1. Preheat the oven to 200C.
  2. Toss cauliflower and aubergine with olive oil, salt and pepper then spread out in an even layer on foil-lined baking sheet. Roast for 25-30 minutes or until browned and tender, stirring half way through.
  3. Meanwhile cook the lentil according the instruction on the packet, if it’s not cooked already.
  4. To make the dressing, in a small bowl, whisk together tahini, lemon juice, zest, garlic and salt. Slowly add in the hot water until it’s reached the desired consistency. Stir in parsley and set aside.
  5. When vegetables are ready, serve on a bed of cooked green lentil and drizzle with tahini sauce. Serve warm or at room temp.

 

Potato Pancakes

To celebrate The Pancake Day (yesterday) I chose a less conventional recipe for pancakes. Someone, probably, would debate even if you can call them ‘pancakes’, but that’s how we call them at home and I will continue to do so.

When we grew up, we didn’t really have any ‘take away’ places and the only ‘fast food’ we knew, it was the food made by our Mums and Babushkas. It was always the food with few ingredients, probably not always healthy (but what sort of  ‘fast food’ is?), but always comforting and delicious! These pancakes are in that ‘fast food’ range. And you don’t need to wait for Pancake Day to have it really, it’s perfect any time, when you crave for the comfort food.

Potato pancakes / Druniki

POTATO PANCAKES

Ingredients:

4 potatoes, peeled

4 tablespoons plain floor

2 eggs, lightly beaten

salt to taste

vegetable oil for frying

soured cream for serving

Method:

  1. You can grate finely, coarselyor mince the potatoes by hand, or you can simply put it in a food processor and blitz it until it becomes fine mass without any big pieces (imagine you blend the soup, so the consistency of the potatoes should be like that).
  2. Add the eggs, flour, salt and mix thoroughly to avoid lumps.
  3. In a pan pour oil, wait until its hot (but not burning!), put potato mixture with a spoon. Fry each side until brown, flip. The pancakes brown rather quickly, so do not walk away very far from the pan, keep an eye on them.
  4. When the pancakes are cooked put then on kitchen towel to drain the excess of the oil. Serve meanwhile they are hot, on its own or preferably with soured cream.

Potato Pancakes

Chilli & Lemony Pork Medallions

Who would’ve thought that a combination of lemon and chilli goes surprisingly well with pork medallions. With minimum preparation this quick and easy dish is perfect for a mid-week supper or even an impromptu dinner party.

IMG_6479

CHILLI & LEMONY PORK MEDALLIONS

(Original recipe came from ‘Delicious’ magazine)

Ingredients:

4-6 medallions (depending on the size)

2 tablespoons olive oil

1 red chilli, deseeded and finely sliced

150ml dry white wine

juice of 1/2  lemon

200ml tub half-fat crème fraîche

handful of chopped chives or spring onion

salt and pepper to taste

Method:

1. Bash each pork medallion with a rolling pin to flatten out, season all over. Heat half the oil in a large frying pan over a high heat, add the pork and fry about 5 minutes on each side.  Remove with a slotted spoon, set aside, cover over with the foil and leave it to rest aside.

2. Add the chilli to the pan and cook, stirring, for 1 minute. Pour in the wine and bubble until reduced by half, then stir in the lemon juice and crème fraîche. Reduce the heat and simmer the sauce for 5 minutes, until thickened slightly.

3. Serve pork medallions with any of your preferred accompaniment, such as rice, potatoes, pasta. (We had it with sweet potato mash). Divide the pork and sauce between the plates and sprinkle each with a few of the chopped chives or spring onions.

IMG_6480

Shakshuka

Shakshuka

According to Wikipedia, Shakshuka is a dish of eggs poached in a sauce of tomatoes, chilli peppers and onions, often spiced with cumin. It is believed to have a Tunisian origin. The first time I heard about it, was on Ottolenghi’s TV cooking show. Thing is, I remember my grandma used to cook something very similar but without chillies and with some pre-cooked potatoes. Using up all the leftovers we called it ‘Poor Man’s Breakfast’.

It is warming and comforting, ideal for mornings or days when you are not up for a great culinary challenge. We had it with Soda Bread and it was a perfect match.

SHAKSHUKA

Ingredients:

3 tablespoons extra-virgin olive oil

1 large onion, finely chopped

1 large red bell pepper, seeded and thinly sliced

1 medium hot chilli pepper, finely chopped

3 garlic cloves, finely chopped

1 teaspoon ground cumin

1 teaspoon sweet paprika

5 large tomatoes, chopped

4 eggs

Salt & Pepper

Bread to serve

Method:

1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1-2 minutes; stir in cumin and paprika, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.

2. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover skillet with a lid and leave it cooking until eggs are just set, 5 to 7 minutes. Sprinkle with some fresh herbs, feta cheese or serve with hot sauce, if you wish, but definitely with some crusty bread to scoop up delicious sauce.