Cook Your Life

Melanzane alla Parmigiana & Ravenswood Lodi Zinfandel

This is the second of my reivews for a couple of the amazing wines available here in grey old blighty all the way from sunny California.

Today I've paired the rich and spicy Lodi Zinfandel from Ravenswood with a hearty vegetarian Italian classic of smoky aubergines, garlicky tomato sauce and a mountain of gooey cheesy lushness!! This recipe is great by itself or as a side to some garlic and herb Roast Lamb Shoulder.

If you haven't visited yet and arn't sure about all this American hooch, then check out the Discover California Wine site, it will help explain all the many wonderful varietals and give you plenty of booze for thought when planning a trip to the 'home of the brave'.

If you're already at home with some of the heavier, spiced South African reds, then you will definately enjoy the tobacco infused intensely fruity Zinfandel, it goes perfectly well with the bonfire season. Enjoy!

 

 

 

Melanzane alla Parmigiana

Serves 4

Preparation Time - 35m
Cooking Time - 1 hr
Beverage Suggestion -  Zinfandel

Ingredients

2x Aubergines, sliced into rounds
410g or 2 Cups Marzano Tomatoes (tinned), chopped
1x Red Onion, finely Chopped
2x Garlic Cloves, finely chopped
250g or 2 Cups Mozzarella, sliced
2 tbsp Olive Oil
10g or 1/3 Cup Basil, chopped
1x Red Chilli, chopped and seeds removed
4 tbsp Red Wine
1 tbsp Tomato Puree
50g or 1/2 Cup Parmesan, grated1 tbsp Sea Salt
Cracked Black Pepper & Sea Salt to taste

 

Directions

1. Salt the aubergine rounds and leave for 30m
2. Rinse and dry the aubergine
3. Heat the griddle pan until it is smoking
4. Lightly oil each round, and griddle until marked
5. Set aside the aubergine
6. Fry the onion, garlic and chilli in the remaining oil until soft
7. De-glaze the pan with the red wine
8. Add the tomatoes, puree and basil
9. Stir in the aubergine
10. Season to taste
11. Layer the tomato mixture and mozzerella in the oven-proof dish
12. On the final layer of cheese, sprinkle over the parmesan
13. Bake at Gas Mark 5/375f/190c for around 30m until bubbling and golden on top

 

 

Chicken & Gorgonzola Pasta and Robert Mondavi Private Selection Cabernet Sauvignon

Mmmm Wine.

 

One of my favourite things ever. It's been used since ancient times to represent inspiration and life, and I like to 'use' it pretty much everyday....that means I'm getting closer to divinity right?

 

Okay, well maybe not, but something close to divine arrived at my door last week....Three bottles of red wine from the lovely folk at Discover California Wines.

 

Now, if you're a regular reader of this blog, then you'll know just how much I am a fan of all things Californian.   Having stayed there for an all too brief time last year, I long to go back and sample all the amazing food, wine and hospitality, So these emerald vessels filled with California sunshine laced vino were perfect to cheer me up and transport me to sunnier climes.

 

I'll be pairing another dish tomorrow, but for now curl up with a good movie, a glass of the fabulous Robert Mondavi Private Selection Cabernet Sauvignon with it's rich blackberry, vanilla and cocoa flavours and a bowl of this cosy and comforting pasta dish.

 

 

Roast Chicken & Gorgonzola Pasta

Serves 1-2

Preparation Time - 10m
Cooking Time - 15m
Beverage Suggestion -  Californian Cabernet Sauvignon

Ingredients

1x Breast & 1x Leg Meat (pre-cooked/leftover) Garlic Roast Chicken
100g or 1 Cup Mushrooms, chopped
1x Garlic Clove, finely chopped
1 Shallot, finely chopped
15g or 1 tbsp Unsalted Butter
4 Sage Leaves, finely chopped
1 tbsp Olive Oil
2 tbsp Double Cream
3 tbsp White Wine
100g or 1 Cup Gorngonzola, crumbled
1-2x Quantity dried pasta, cooked according to the pack instructions
Cracked Black Pepper to taste

 

Directions

1. Sauté the shallot, garlic and chicken in the butter and oil for 5m
2. Add the mushrooms and sage, cook for a further 5m
3. De-glaze the pan with the wine
4. Melt in the cheese
5. Add the cream, and stir through the cooked pasta
6. Serve sprinkled with some pepper

 

Caeser Salad

Ahh...Hotel Food.  An over-sized dinner tray, over-sized glass of wine, the great 'reveal' when you lift the lid of the chafing-dish.Fantastic.

Dinner in your room is one of the things I that love when lone travelling.

Natch' I am only talking about four-star or above though! When it comes to sharing sink space with previous tenants, I do insist that they wern't paying by the hour.

Back in the day when I was defined by my white-collar career, hoping to eventually become CEO. (of something or other) I travelled quite a bit; Sent off to London, flown business class to the US for 'F2F' meetings with people I'd only previously endured over tele-con.

My life was a whirlwind of Amex, suits, PowerPoint presentations and hotel food.

No matter where in the world, I will nearly always go for the Caeser Salad.

I've had so many variations, every city has a slight twist; New Jersey Marriott gave me mounds of Smoked Bacon, NYC Millenium delivered Garlic Croutons the size of my head, and (my favourite) St Martins Lane, London served a whole Grildled Smoked Chicken Breast with delicate, fresh Anchovies.

My version of Caesar Salad is really simple to prepare, and sings with garlicky, creamy dressing, crunchy pink bacon and flavourful organic chicken.

Reduce the quantities, and serve for one with a good book and giant glass of Chardonnay. You won't mind being alone for moment!

 

Caeser Salad

Serves 2-3

Preparation Time - 10m
Cooking Time - 10m
Beverage Suggestion -  Chardonnay

Ingredients

4x Chicken Thighs, Skinless & Boneless, Diced
1 tbsp Olive Oil, for frying
80g or 0.5 Cup Smoked Lardons
2x Heads Romaine Lettuce, Torn
100g or 1 Cup Parmesan, Grated
2x Slices Granary Bread
3x Cloves Garlic
Juice of 1/2 Lemon
Cracked Black Pepper and Sea Salt to taste
6x Marinated Anchovy Fillets, roughly chopped
150ml or 1/3 Cup Soured Cream
1 tbsp Dijon Mustard

 

Directions

1. Chop 1x garlic clove and fry alongside the chicken (seasoned), and lardons in Oil for 7m, or until cooked through, and the bacon is crispy
2. Combine the soured cream, 1x clove garlic (chopped), 50g (0.5 Cup) of parmesan, anchovies, mustard, lemon and season to taste
3. Lightly toast the bread on both sides
4. Rub a whole clove of garlic all over the toasted bread
5. Sprinkle half of the remaining cheese on top, and allow to bubble under the grill, Cut into 1 inch square peices
6. Place the torn lettuce in a large salad bowl
7. Add the cooked meat, croutons, and mix with the dressing
8. Sprinkle the remaining parmesan over the salad and lightly toss
9. Serve

Puy Lentil Masala

If you've read any of my previous recipes you might be forgiven for thinking that ninety percent of my diet is Italian food. Okay, so maybe that's a little generous, but it's probably not far off.

One thing I don't eat very often is curry. Now, that's not because I dislike it, or have any major aversion to tumeric, but it is a cuisine that I've not yet (note the word 'yet') attempted to master.

That said, this weeks recipe is so easy, tasty and (sorry) vegetarian that I thought I'd share with you the one Indian dish I can cook with my eyes shut. Well, not literally, obviously...that would be stupid...and messy.

 

Puy Lentil Masala

Serves 2

Preparation Time - 10m
Cooking Time - 30m
Beverage Suggestion -  Pale Ale

Ingredients

400g or 2 Cups Puy Lentils, cooked
1x Onion, finely chopped
1 tbsp Ground Nut Oil
1 tbsp Ginger, finely chopped
3x Garlic Cloves, finely chopped
1x Green Chilli, finely chopped
1 tsp Cumin Seeds
15g or 1 tbsp Unsalted Butter
2 tbsp Yoghurt
1/2 tsp (each) Tumeric, Garam Masala, Crushed Fenugreek Seeds and Ground Coriander
3 tbsp Tomato Puree
100ml or 1/2 Cup Water
Sea Salt to taste
10g or 1/3 Cup Coriander, finely chopped 

Directions

1. Fry the garlic, chilli, onion, ginger and cumin seeds in the nut oil for 5m
2. Add the puree and spices, cooking for a further 5m
3. Add the lentils, yoghurt and half of the water
4. Simmer for 20m, adding more water if required
5. Add the coriander and salt to taste

 

 

Walnut & Black Olive Pesto

Today's recipe was borne of necessity..As Tyler Durden might say, I had a fridge full of condiments and no food! I'm rarely short of red wine, so I based my appetite on something that would work well with a glass (or four).

So, after scouring the kitchen and garden for vaguely edible items, I was able to find a bag of wholewheat penne, some garlic, a hunk of aged Parmesan, a grody red onion (totally fine once the first few layers were removed!) a handful of walnuts and a tin of black olives.

Baring in mind that the search had taken a glass full's worth of wine time, I needed to work fast on creating a dish to go with the rest of the Rioja. This led me to The Pesto Plan.

It's pretty much a given with me that if asked what I'd choose to eat in a rush, the answer would be Pesto. Simply stirred into steaming hot olive-oiled pasta there really is no comparison. The robust and earthy taste of this version also works beautifully slathered over hot seared chunks of moist lamb.

Walnut & Black Olive Pesto

Serves 2

Preparation Time - 10m
Cooking Time - 15m
Beverage Suggestion -  Rioja

Ingredients

30g or 1 Cup x Parmesan, finely grated
10g or 1/3 Cup Flat Parsley, stalks removed
10g or 1/3 Cup Basil, stalks removed
30g or 1/3 Cup Walnuts, toasted
25g or 1/4 Cup Black Olives
1/2 Small Red Onion, finely diced
1x Garlic Clove
4 tbsp Olive Oil
Juice of 1/2 Lemon
Cracked Black Pepper to taste

Directions

1. Fry the onion in 1 tbsp of olive oil, until soft & caramelised. Allow to cool
2. Place all the ingredients in the small bowl of a food processor
3. Pulse until all ingredients are combined (Scraping down the sides where required)
4. Add additional olive oil if the mixture is too dry
5. Add Black Pepper to taste
6. Remove from bowl and serve

Steak & Feta Wraps

A few hours of sunshine + one Bank Holiday = BBQ season!

Yep, the time has come for us Brits to stand around in the freezing & damp weather waiting for charcoal black sausages & wilted warm coleslaw to be delivered with a drunken flourish. Unless you are lucky enough to live at our house that is!

I recently bought my husband a BBQ Smoker, and what a fantastic buy it was. 

Using different wood-chippings creates different flavours in the meat, and a water bath at the base of the smoker delivers meltingly tender proteins, none of which coated in the thick carbon usually associated with BBQ cooking.

One dish borne of the smoker were these wraps. Using all the trimmings from my mexican feast the night before, I created these amazing lunchbox fillers. They went down beautifully with all the leftover Sol. (Well, someone had to drink them!)

Steak & Feta Wraps

Serves 2

Preparation Time - 5m
Cooking Time - 5m
Beverage Suggestion -  Sol

Ingredients

300g or 2 Cups Minute/Skirt Steak, sliced & seasoned

30g or 1/3 Cup Feta Cheese, crumbled

60g or 2 Cups Wild Rocket

50g or 1/2 Cup Salsa

2 tbsp Creamed Horseradish

2 tbsp Olive Oil

4 Tortilla Wraps

Directions

1. Fry the steak in oil for 5m until sizzling & brown

2. Add salsa, and stir through

3. Smear the warps with horseradish

4. Place the rocket on the wraps

5. Add the ssteak on top of the rocket

6. Add the cheese

7. Roll & Wrap

 

Seared Venison with Celeriac Puree & Mustard Glazed Carrots

This time of year, as the nights draw in, and I want to be tucked up with mulled wine and roaring fires one of my favourite seasonal treats is Venison. 

A fantastic source of protein,  it's low in saturated fat and high in B vitamins and Iron.  With such a great excuse, I suggest you run to your butchers immediately!

This recipe pairs dark and rich venison with silky celeriac and hot spiced buttered carrots. Perfect to keep you warm this winter.

Seared Venison with Celeriac Puree & Mustard Glazed Carrots

Serves 2

Preparation TIme - 15m
Cooking Time - 30m
Beverage Suggestion -  Shiraz

Ingredients

2x Venison Steaks, seasoned

1/2 Celeriac, peeled & roughly chopped

500ml or 2 Cups Whole Milk

250 ml or 1 Cup water

100g or 2 Cups Carrots, cut into batons and blanched

1 tbsp Whole-Grain mustard

1 tbsp Double Cream

4 tbsp Red wine

30g or 2 tbsp Butter

1 tbsp Olive Oil

Cracked Black Pepper & Sea Salt to taste

Directions

1. Simmer the Celeriac in the milk (plus water to cover if necessary) for 20m

2. Blend, sieve and season to taste

3. Put aside in a fresh pan ready to re-heat with the cream before serving

4. Heat the butter and oil to heavy bottomed pan, add the venison in, Sear for 4m each side

5. Add the carrots to the pan

6. Turn the meat, cook for a further 5m

7. De-glaze the pan with the wine

8. Remove the steaks to rest for 5m, once cooked to your liking (pouring any juice back into the carrots)

9. Add the mustard to the pan, and stir

10. Warm the puree

11. Serve the meat on top of the puree with the carrots and sauce resting on top

12. Add mustard to the pan, and stir through the carrots

 

AA Home Cook of The Year - Fennel Dusted Lamb with Puttanesca Salsa, White Onion Puree & Beluga Lentils

I thought I'd tell you about one of the best things that's ever happened to me. It's my proudest culinary moment so far.

I am the proud holder of the title of AA Home Cook of the Year. 

To win the competition I had to design a recipe based on a list of ingredients supplied by the AA, and after a number of preliminary rounds, face off against the other finalists at a special day cook-off.

There were seven other finalists, all of whom were superbly talented and passionate.

The cook-off was held at the Victoria Centre of Westminster College and we had 2 hours to cook our dish from scratch in one of the Teaching Kitchens. 

Each working from a station where our ingredients were laid out next to a large hotplate...and I do mean hot!

Having never used this style of hob to cook on before (my stove is rather akin to holding a Bic lighter under a saucepan) it was a literal baptism of fire and I loved it! 

Being able to control the level of heat though the placing of the pan meant you were able to keep things warm, localise and work with multiple items at once. 

I felt like I had come home, and truly began to question why my day job consists of a computer and high heels, rather than chefs whites and slabs of pan-seared animal!

During the cooking, we were questioned by the judges (Chris Galvin, Andre Garrett, Gary Rhodes and an AA Inspector) about our methods, ingredients and reasons for crafting the recipe.

Following a closed tasting we were led out to champagne and presentation. I was very shocked when they called my name as the winner, and honoured at the praise given by all the judges.

My prize is in two parts, both of which will be happening at some point next year. A day as a guest of Pommery Champagne, and to cook my dish at the legendary Galvin at Windows for some guests.

I'll feature reports on how I get on in a forthcoming post, in the meantime though..please have a go at cooking the winning dish, and feel free to tell your guests that Gary Rhodes is a huge fan!

Seared juicy lamb is dressed with a fennel crust and a fiery salsa tingles on the tongue, whilst creamy sweet onions meld into earthy, black lentils.

Fennel Dusted Lamb with Puttanesca Salsa, White Onion Puree & Beluga Lentils

Serves 2
Preparation TIme - 3h 30m
Cooking Time - 1h 30m
Beverage Suggestion -  Pinot Noir

Ingredients

25g or 1/4 Cup Red Onion, finely chopped

1x white onion, finely chopped

3 Garlic Gloves, 2x Crushed, and 1x finely chopped

1 tbsp Black Olives, pitted & chopped

100ml or 1/2 Cup Water

2 tbsp Marinated Anchovies, chopped

3 tsp Veal Demi-Glace

1 tsp Capers

2 tbsp of White Wine

500ml or 2 cups Red Wine

1 tbsp Red Wine Vinegar

4 tbsp Olive oil

30g or 2 tbsp Unsalted Butter

6-bone Rack of Lamb, reserving the trimmings

10g or 1/3 Cup each - Sun-dried, and Sun-Blush Tomatoes, roughly chopped

50g or 1/4 Cup Beluga Lentils, uncooked

1x Sprig Rosemary

3x Sprigs Thyme

Cracked Black Pepper & Sea Salt to taste

100ml or 1/2 Cup Double Cream

4 tbsp Fennel Seeds, crushed

1 tsp Fennel Seeds, whole

10g or 1/3 Cup Flat Leaf Parsley, finely chopped

1x Red Chilli, finely chopped

Directions

Marinade


1.Cut the rack in two halves. 

2. Marinade the lamb in 2/3 of the red wine, crushed garlic, whole fennel seeds and one sprig each of rosemary and thyme for between 1 and 3 hours




White Onion Puree


1. Sauté the white onion in 1/3 of the butter over a very low heat for 20m

2. Add the cream, remaining thyme and the water

3. Simmer for 25m

4. Drain and blend to a creamy consistency and sieve

5. Season to taste

6. Set aside to gently re-heat when required.





Puttanesca Salsa


1. Sauté the red onion and the remaining garlic in the 2/3 olive oil until soft

2. Add the chilli, olives, tomatoes, anchovies and allow to gently warm through

3. Add the vinegar, parsley and season to taste. Set aside to infuse until ready





Beluga Lentils


1. Cover the lentils with water

2. Simmer the lentils with remaining olive oil and thyme for 15m

3. Season to taste, Set aside until needed



Lamb 


1. Remove from Marinade

2. Rub with the crushed fennel seeds and season

3. Brown and baste in a heavy bottomed saucepan with the 1/3 butter for 10m

4. Cook in a pre-heated oven at Gas Mark 5/375f/190c for 10m

5. Allow to rest for 10m



Jus


1. Melt the demi-glace, lamb trimmings and the remaining wine finsishing with the remaining butter

To Serve
1. Place a swirl of warm onion puree on the plate
2. Add a line of lentils at the thin end of the puree
3. Place three cutlets (on top of each other) at the 'thick' end of the puree
4. Add a spoonful of the salsa in front

5. Dot with capers 

6. Drizzle the lamb cutlets with the jus

 

Venison and Goats Cheese Salad

I am a huge salad fan, fruit not so much, but vegetables are great. Even in the Winter I love to eat salad, although it does need to reflect the season. Some Tricolore salad with buffalo mozzarella and tomatoes is just sublime in the Summer, but come Winter it's just weathered. 

Next time you fancy a big macho salad, try this one: Salty, creamy cheese bursts against hot earthy purple beetroot and iron rich venison, all swathed in peppery wild rocket

Venison and Goats Cheese Salad

Serves 2

Preparation Time - 1h 10m
Cooking Time - 20m
Beverage Suggestion -  Zinfandel

Ingredients

2x Venison Steaks

70g or 2 Cups Wild Rocket

50g or 1/2 Cup Hard Mature Goats Cheese, chopped

100g or 1/2 Cup Soft Goats Cheese, crumbled

2 tbsp Extra Virgin Olive Oil

1 tbsp Olive Oil

1 tbsp Balsamic Vinegar

2x Sprigs Rosemary

2x Springs Thyme

30g or 2 tbsp Unsalted Butter

100ml or 1/2 Cup Port

4x Walnuts, toasted and grated

Cracked Black Pepper & Sea Salt to taste

300g or 2 Cups Beetroot, pre-cooked, roughly chopped

Directions

1. Marinate the steaks in the port for 1 hour prior to cooking, reserve the marinade

2. Place the herbs and large pinch of salt in a pestle and mortar, grinding to a deep green paste

3. Remove the steaks from the port and roll in the herb paste

4. Season the meat

5. Sear in olive oil and butter for around 4m each side, or until cooked to your liking

6. Remove the meat from the pan, and set aside to rest for 5m

7. Add the beetroot and vinegar to the pan, and cook for 5m adding a splash of the reserved port marinade

8. Scatter the rocket leaves over the plate, with both types of cheese

9. Slice the meat, adding any juices to the pan with the beetroot

10. Add the beetroot, juices from the pan and extra virgin olive oil                                                                                      

11. Crack over some pepper and the shaved walnuts

 

 

Roast Partridge with Pancetta & Pumpkin

Birthdays. I love them, I am always happy to celebrate mine, as I am very happy to get a little older each year. This year (my 34th) was no exception. 

For this birthday, I thought I'd treat myself by inserting some needles filled with indelible ink into my skin. The result you see in the photograph is from around 6 hours, and I have another 9 or so to go. Painful, but worth it.

The other great thing about this time of year is the abundance of game. 

This recipe combines the most succulent perfectly proportioned partridge with roasted autmun-spiced pumpkin, nestled against crunchy seeds and caramelised onion. 

Roast Partridge with Pancetta & Pumpkin

Serves 2

Preparation TIme - 10m
Cooking Time - 50m
Beverage Suggestion -  Zinfandel

Ingredients

2x Partridge, seasoned

4x Pancetta, Rashers

300g or 3 Cups Pumpkin, seasoned and cut into sections, seeds reserved

1 tsp All-Spice

Cracked Black Pepper & Sea Salt to taste

1x Onion, quartered, in skin

3x Garlic Cloves, crushed, in skin

30g or 2 tbsp Unsalted Butter

2 tbsp Olive Oil

2 Sprigs Thyme

Directions

1. Pre-heat oven to Gas Mark 5/375f/190c

2. Roast the pumpkin sprinkled all-spice for 45m, or until soft, set aside in a warm place until needed

3. Meanwhile, place the birds in a tray, adding the onion and garlic and drizzling with oil

4. Roast the partridge for 15m

5. Lay the pancetta on top of the birds and add the seeds to the bottom of the tray

6. Roast the birds for a further 10m

7. Leave the poultry to rest for 10m before serving with the pumpkin, onion, scattered seeds and drizzled with juices from the roasting tray