From Louisianna…
olive oil
good-quality sausages (about 2 or 3 per person)
1 onion, peeled and roughly chopped
1 red pepper, deseeded and roughly chopped
1 green pepper, deseeded and roughly chopped
1 yellow pepper, deseeded and roughly chopped
2 sticks of celery, trimmed and roughly chopped, yellow leaves reserved
4 cloves of garlic, peeled and chopped
1–2 fresh red chillies, deseeded and finely chopped
10 sprigs of fresh thyme, leaves picked
1 heaped teaspoon paprika
1 heaped teaspoon cayenne pepper
2–3 heaped tablespoons plain flour
1 tablespoon white wine or cider vinegar
750ml chicken stock, preferably organic
1 x 400g tin of chopped tomatoes
sea salt and freshly ground black pepper
cooked long-grain rice, to serve
3 spring onions, trimmed and finely sliced
a small bunch of fresh curly parsley, roughly chopped
Wine suggestion:
Argentinian red – a Malbec from Mendoza
Put a splash of olive oil in a pan and let it get hot. Add your sausages and let them cook away so they brown nicely on all sides. Once golden and crisp, take them out of the pan and put them on a plate to rest. Depending on your sausages, there may be a lot of fat left behind in the pan. You only want to keep about 4 tablespoons of it in the pan, so carefully pour any extra away. If you don’t have enough, just add a splash more olive oil.
Add your onion, peppers and celery to the fat and fry on a medium heat for 10 to 12 minutes, stirring occasionally, until softened. Stir in your garlic, chilli, thyme and spices and fry for another minute or two. Stir in your flour and vinegar, and after a couple of minutes add your browned sausages, chicken stock and tinned tomatoes, using a wooden spoon to break them up a little. Season with a nice big pinch of salt and pepper, stir, then bring to the boil and let it tick away for 15 minutes or so until you have a thick and delicious gravy.
Serve with a hearty spoonful of rice on the side and sprinkle over some sliced spring onion, chopped parsley and any reserved celery leaves. Really tasty stuff!
PS: I've also stirred chopped up pieces of cooked chicken, quail and smoky bacon through this with great results!
Showing posts with label Wine. Show all posts
Showing posts with label Wine. Show all posts
Monday, 19 October 2009
Jamie's American Redondo Mackerel Fillett Wraps
For the wrap
1 ripe avocado, halved and stoned
2 limes
2 mackerel fillets, pinboned
4 small flour tortilla wraps
4 tablespoons soured cream
a few sprigs of fresh coriander, leaves picked
Optional:
hot chilli sauce, to serve
For the salad
1 green or yellow courgette
4 asparagus spears
2 large spring onions, trimmed and finely sliced
2 radishes, cut into matchsticks
1 fresh red chilli, deseeded and finely chopped
juice of 1 lime
extra virgin olive oil
sea salt and freshly ground black pepper
Wine suggestion:
French dry white – a Riesling from Alsace
Light your barbecue or get your griddle pan screaming hot. To make the salad, shave the courgette into long ribbons with a speed peeler (if it's a big one you'll want to avoid the fluffy seedy centre) and put them into a large bowl. Do the same with the asparagus spears – you will need to lay them on a board to do this, as it is a bit fiddly to hold them and shave! Add the asparagus to the bowl with the spring onions, radishes and most of the chilli. Squeeze over the lime juice, add a good lug of extra virgin olive oil and season well with salt and pepper. Gently toss everything together using your hands – this will give you a beautiful salad base. Put to one side.
Scoop your avocado flesh into a bowl and mash it up with a fork along with the juice from 1 of your limes and a good pinch of salt and pepper. Put this to one side while you prepare the fish.
Drizzle some extra virgin olive oil over your mackerel fillets and add a generous pinch of salt – putting extra oil on the skin side of each fillet to prevent the fish sticking to the barbecue or pan. Place the fillets, skin side down, on your hot barbecue or griddle pan and cook for 2 minutes. Turn over and give them another 2 to 3 minutes, until cooked through. Pop your 4 tortillas on the barbecue next to the fish, or in a hot dry pan for a few seconds to warm them.
To serve, spoon a quarter of the avocado mixture into the middle of each tortilla and top with a spoonful of soured cream. Break each of the mackerel fillets in half – removing any bones you see as you go – and divide between your tortillas. Toss the salad one last time and put some on top of the fish. Scatter over some coriander leaves, your remaining chilli and a few drizzles of hot chilli sauce if you fancy. Definitely give each one a good squeeze of your remaining lime, then roll your tortillas up (make sure you close the ends so it doesn't all drip out!).
1 ripe avocado, halved and stoned
2 limes
2 mackerel fillets, pinboned
4 small flour tortilla wraps
4 tablespoons soured cream
a few sprigs of fresh coriander, leaves picked
Optional:
hot chilli sauce, to serve
For the salad
1 green or yellow courgette
4 asparagus spears
2 large spring onions, trimmed and finely sliced
2 radishes, cut into matchsticks
1 fresh red chilli, deseeded and finely chopped
juice of 1 lime
extra virgin olive oil
sea salt and freshly ground black pepper
Wine suggestion:
French dry white – a Riesling from Alsace
Light your barbecue or get your griddle pan screaming hot. To make the salad, shave the courgette into long ribbons with a speed peeler (if it's a big one you'll want to avoid the fluffy seedy centre) and put them into a large bowl. Do the same with the asparagus spears – you will need to lay them on a board to do this, as it is a bit fiddly to hold them and shave! Add the asparagus to the bowl with the spring onions, radishes and most of the chilli. Squeeze over the lime juice, add a good lug of extra virgin olive oil and season well with salt and pepper. Gently toss everything together using your hands – this will give you a beautiful salad base. Put to one side.
Scoop your avocado flesh into a bowl and mash it up with a fork along with the juice from 1 of your limes and a good pinch of salt and pepper. Put this to one side while you prepare the fish.
Drizzle some extra virgin olive oil over your mackerel fillets and add a generous pinch of salt – putting extra oil on the skin side of each fillet to prevent the fish sticking to the barbecue or pan. Place the fillets, skin side down, on your hot barbecue or griddle pan and cook for 2 minutes. Turn over and give them another 2 to 3 minutes, until cooked through. Pop your 4 tortillas on the barbecue next to the fish, or in a hot dry pan for a few seconds to warm them.
To serve, spoon a quarter of the avocado mixture into the middle of each tortilla and top with a spoonful of soured cream. Break each of the mackerel fillets in half – removing any bones you see as you go – and divide between your tortillas. Toss the salad one last time and put some on top of the fish. Scatter over some coriander leaves, your remaining chilli and a few drizzles of hot chilli sauce if you fancy. Definitely give each one a good squeeze of your remaining lime, then roll your tortillas up (make sure you close the ends so it doesn't all drip out!).
Jamie's American Lime & Chilli Flatbread
Ingredients
olive oil
800g pork mince, the best
quality you can afford
1 teaspoon dried sage
sea salt and freshly ground black pepper
2 onions, peeled and roughly chopped
3 cloves of garlic, peeled and finely sliced
2 green peppers, deseeded
and roughly chopped
6 small green chillies, roughly chopped
4 large ripe red tomatoes,
chopped into small chunks
1 romaine lettuce, leaves
washed and spun dry
a small bunch of fresh mint
4 spring onions
1 packet of flour tortillas
optional: 1 lime
soured cream or natural yoghurt, to serve
Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it's supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don’t add too much water.
Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.
When you're ready to serve your chilli, warm your tortillas in the oven at 180ºC/350ºF/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint. Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chilli on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away with some cold beers.
olive oil
800g pork mince, the best
quality you can afford
1 teaspoon dried sage
sea salt and freshly ground black pepper
2 onions, peeled and roughly chopped
3 cloves of garlic, peeled and finely sliced
2 green peppers, deseeded
and roughly chopped
6 small green chillies, roughly chopped
4 large ripe red tomatoes,
chopped into small chunks
1 romaine lettuce, leaves
washed and spun dry
a small bunch of fresh mint
4 spring onions
1 packet of flour tortillas
optional: 1 lime
soured cream or natural yoghurt, to serve
Put a large pan on a high heat and add a little olive oil. Add the pork mince, dried sage and a good pinch of salt and pepper. Use a wooden spoon to break the meat up a bit and stir it about, then cook for a few minutes, stirring occasionally. Add your onions, garlic, peppers and chillies, stir everything together, then fry for 15 minutes on a high heat until any liquid from the pork has evaporated and everything is starting to turn golden. When it looks good, stir in your chopped tomatoes and half a glass of water. Remember that it's supposed to be quite dry (in a really wholesome and nice way), not stewy and wet, so don’t add too much water.
Turn the heat down to medium and let it tick away for 10 minutes or so while you wash and roughly chop up the lettuce. Pick the leaves from the bunch of mint and roughly chop them. Trim and finely slice your spring onions.
When you're ready to serve your chilli, warm your tortillas in the oven at 180ºC/350ºF/gas 4 for a few minutes or in a dry pan for 30 seconds. Taste your dense chilli. More than likely it will need another good pinch of salt and pepper. If you want to give it a nice fresh edge, you can squeeze in the juice of a lime. Stir in half your chopped mint. Push a warm tortilla or flatbread into each of your little bowls and spoon some delicious green chilli on top of each one. Top with your chopped lettuce and a dollop of yoghurt. Sprinkle over the rest of your mint and spring onions and serve right away with some cold beers.
Jamie's American Candied Bacon Salad
For the creamy French dressing
6 tablespoons good-quality extra virgin olive oil
3 tablespoons white wine vinegar
1 heaped teaspoon Dijon mustard
1 heaped tablespoon natural yoghurt
sea salt and freshly ground
black pepper
For the salad
12 rashers of smoked streaky bacon, the best quality you can afford
1 clove garlic, peeled
3 slices of fresh white bread
olive oil
freshly ground black pepper
2 heaped teaspoons demerara sugar
3 clementines
5 large handfuls of mixed salad
leaves, washed and spun dry
1 pomegranate
a small bunch of fresh mint,
leaves picked
Wine suggestion:
Californian white – a Fumé Blanc
To make your dressing, put all the ingredients into a large serving bowl, whisk together, and season to taste. You want it to be slightly too acidic, so add a splash more vinegar if you think it needs it. Put to one side.
Get a large frying pan on a medium heat, add the bacon rashers and cook until lightly golden (but not really crispy), turning them every so often. Remove the bacon to a plate. Squash your garlic clove and add it to the pan, then turn the heat up a little and tear your bread into mediumsized chunks. Drop them into the pan so they suck up all the flavours and become crispy. If your bacon didn't release a lot of fat and you think the bread needs a little help to crisp up, simply add a lug or two of olive oil. Add a pinch of black pepper and shake the bread around until crispy and golden, then remove to the plate with your bacon.
Wipe the pan clean with kitchen paper, then put the bacon back in with the sugar or honey and the juice of 1 clementine. Concentrate on what you’re doing, and make sure you don’t touch or taste anything at any point because it will burn you. Stir everything around in the pan so the syrup starts to stick to the bacon. As soon as the rashers are perfectly caramelized and sticky, use tongs to carefully move them to an oiled plate and leave to cool down for a minute. Whatever shape you leave the bacon in at this point is how it will set, so give the rashers a bend or a twist. Peel the remaining clementines and slice them into rounds.
Grab your bowl of dressing and add your salad leaves. Halve the pomegranate and use a spoon to knock the back of each half and pop the seeds over the salad. Add your mint leaves, then use your hands to toss and dress everything thoroughly. Lightly toss your croutons through the salad and lay your candied bacon on top. Place your clementine rounds on top of the salad, then pass the bowl around the table and let everyone serve themselves.
6 tablespoons good-quality extra virgin olive oil
3 tablespoons white wine vinegar
1 heaped teaspoon Dijon mustard
1 heaped tablespoon natural yoghurt
sea salt and freshly ground
black pepper
For the salad
12 rashers of smoked streaky bacon, the best quality you can afford
1 clove garlic, peeled
3 slices of fresh white bread
olive oil
freshly ground black pepper
2 heaped teaspoons demerara sugar
3 clementines
5 large handfuls of mixed salad
leaves, washed and spun dry
1 pomegranate
a small bunch of fresh mint,
leaves picked
Wine suggestion:
Californian white – a Fumé Blanc
To make your dressing, put all the ingredients into a large serving bowl, whisk together, and season to taste. You want it to be slightly too acidic, so add a splash more vinegar if you think it needs it. Put to one side.
Get a large frying pan on a medium heat, add the bacon rashers and cook until lightly golden (but not really crispy), turning them every so often. Remove the bacon to a plate. Squash your garlic clove and add it to the pan, then turn the heat up a little and tear your bread into mediumsized chunks. Drop them into the pan so they suck up all the flavours and become crispy. If your bacon didn't release a lot of fat and you think the bread needs a little help to crisp up, simply add a lug or two of olive oil. Add a pinch of black pepper and shake the bread around until crispy and golden, then remove to the plate with your bacon.
Wipe the pan clean with kitchen paper, then put the bacon back in with the sugar or honey and the juice of 1 clementine. Concentrate on what you’re doing, and make sure you don’t touch or taste anything at any point because it will burn you. Stir everything around in the pan so the syrup starts to stick to the bacon. As soon as the rashers are perfectly caramelized and sticky, use tongs to carefully move them to an oiled plate and leave to cool down for a minute. Whatever shape you leave the bacon in at this point is how it will set, so give the rashers a bend or a twist. Peel the remaining clementines and slice them into rounds.
Grab your bowl of dressing and add your salad leaves. Halve the pomegranate and use a spoon to knock the back of each half and pop the seeds over the salad. Add your mint leaves, then use your hands to toss and dress everything thoroughly. Lightly toss your croutons through the salad and lay your candied bacon on top. Place your clementine rounds on top of the salad, then pass the bowl around the table and let everyone serve themselves.
Jamie's American Appleberry Pie
Optional:
good-quality vanilla ice cream, cream or custard, to serve
For the pastry
500g plain flour, plus extra for dusting
100g icing sugar
a pinch of sea salt
250g unsalted butter, chilled and cut into cubes
2 large eggs, preferably free-range or organic
a splash of milk
For the filling
10 Granny Smith apples, peeled, cored and halved,
3 sliced juice and zest of 2 oranges
7 heaped tablespoons caster sugar
400g huckleberries or blueberries
1 heaped tablespoon plain flour
1 large egg, preferably freerange or organic, beaten
a small handful of demerara sugar
Wine suggestion:
Italian sweet white – a Moscato d'Asti from Piemonte
You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don't work it too much at this stage – you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in clingfilm and pop it into the fridge to rest for 1 hour.
Meanwhile, put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside.
Preheat your oven to 180°C/350ºF/gas 4. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar.
Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 to 55 minutes, until golden and beautiful. Serve with ice cream, cream or custard.
good-quality vanilla ice cream, cream or custard, to serve
For the pastry
500g plain flour, plus extra for dusting
100g icing sugar
a pinch of sea salt
250g unsalted butter, chilled and cut into cubes
2 large eggs, preferably free-range or organic
a splash of milk
For the filling
10 Granny Smith apples, peeled, cored and halved,
3 sliced juice and zest of 2 oranges
7 heaped tablespoons caster sugar
400g huckleberries or blueberries
1 heaped tablespoon plain flour
1 large egg, preferably freerange or organic, beaten
a small handful of demerara sugar
Wine suggestion:
Italian sweet white – a Moscato d'Asti from Piemonte
You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don't work it too much at this stage – you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in clingfilm and pop it into the fridge to rest for 1 hour.
Meanwhile, put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside.
Preheat your oven to 180°C/350ºF/gas 4. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar.
Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 to 55 minutes, until golden and beautiful. Serve with ice cream, cream or custard.
Subscribe to:
Comments (Atom)