Cook Your Life

Borlotti Bean & Pancetta Soup

January = Borasic, broke, pot-less, skint, penniless, strapped.

Unless you're lucky enough to be carrying a black Am-ex in your back pocket, most of us spend the first month of the year eking out store-cupboard leftovers and searching out value products in the supermarkets.

The upside of this enforced poverty is that we can feel safe in the knowledge that the almost universal resolution of exorcising our over-indulged holiday appetite is helped along by only being able to afford vegetables.

Being a little warped, I find a perverse enjoyment in serving up dishes that cost very little and taste like they were paid for using the black Am-ex I mentioned earlier.

This soup recipe is luxurious, comforting and above all cheap. To get really silky smooth results, you can pass the liquid though a sieve before serving.

 

Borlotti Bean & Pancetta Soup

Serves 4

Preparation Time - 10m
Cooking Time - 30m
Beverage Suggestion -  Chablis

Ingredients

400g or 5 Cups Borlotti Beans, pre-cooked
150g or 1.5 Cups Pancetta, diced
10g or 1/3 Cup Sage, finely chopped
10g or 1/3 Cup Flat Leaf Parsley, finely chopped
1/2 litre or 2 Cups Chicken Stock
1x Carrot, finely chopped
1x Celery Stick, finely chopped
1x Garlic Clove, finely Chopped
1/2 Leek , finely chopped
1 tbsp Olive Oil
1 tbsp Extra Virgin Olive Oil
*Optional*1 tsp Balsamic Truffle Oil for drizzling (optional)
Cracked Black Pepper & Sea Salt to taste

Directions

1. Fry the bacon and vegetables in the oil until soft
2. Add the beans, stock and herbs
3. bring to the boil and simmer for 20m
4. Blend, and pass through a sieve
5. Season to taste
6. Serve, drizzled with the extra virgin olive oil and balsamic truffle oil (if using)

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

Pumpkin & Smoked Duck Soup

The last time I thought smoking was cool was in my teens, when a Marlbro Red and bottle of Jack were de rigueur accessories for any hairsprayed, leather-jacketed rock god.

These days, the only smoking I think is cool is the sort that wraps hickory flavoured goodness around hunks of protein.

Smoking meat and fish as a way to preserve it has been around since we were sat round ugging, clubbing and getting more than a little excited by fire. It preserves the meat through dehydration and imparting chemicals into the meat via the smoke itself.

You can smoke almost any type of meat, and by using different types of wood pellet, you can impart either subtle, or smack-you-round-the-face character to your flesh of choice.

This dish uses Mallard duck breast smoked over some cherry wood. These particular chips lend a candied tobacco essence which compliment the mellow, silky seasonal pumpkin soup.

 

Pumpkin & Smoked Duck Soup

Serves 4

Preparation Time - 10m
Cooking Time - 25m
Beverage Suggestion -  Californian Chardonnay

Ingredients

1/2 Pumpkin, sectioned
1 tbsp Olive Oil
Cracked Black Pepper & Sea Salt to taste
1 tsp Allspice
500ml or 2 Cups Vegetable Stock
30g or 1/3 Cup Smoked Duck Breast, chopped
1x Garlic Clove, finely Chopped
1x Shallot, finely Chopped
1 tbsp Double Cream

 

Directions

1. Drizzle the pumpkin with olive oil and sprinkle with the allspice, salt and pepper
2. Roast at Gas Mark 5/375f/190c for around 40m until the pumpkin is soft
3. Sauté the garlic & shallot for 5m
4. Scrape the Pumpkin from the skin
5. Blend using a little stock
6. Add the rest of the stock, cream & simmer for 10m
7. Season to taste
8. Serve with Chopped Smoked Duck on top

Crispy Roast Duck Legs with Caponata

Like most mortals, the end of the month always proves a fiscal struggle, eking out imaginative dishes from the cobwebby cupboards and frosty freezers is a challenge for any home cook. This weekend, I got lucky and turned up a couple of free range duck legs!

Duck is such a sweet meat, and it's always worth the effort to pay slightly more and buy the whole bird, rather than the quick 'breast-only' option, as removing them yourself not only gives you much more meat, but means you can squirrel away the legs in the freezer, and make some meaty both with the carcass. 

Using as many vegetables possible, this simple-but-not-strictly-caponata recipe packs a serious flavour punch. Rich red tomatoes melt into sweet crunchy peppers, and the addition of fennel leaves a spicy aniseed tang. The agro-dolce nature of caponata is achieved with a splash of Agnostura Bitters.

Crispy oregano roasted duck and sweet caponata. Now that's a great month end meal.

Crispy Roast Duck Legs with Caponata

Serves 2

Preparation Time - 10m
Cooking Time - 55m
Beverage Suggestion -  Barbera

Ingredients

2x Duck Legs, seasoned
1 tsp Oregano
2 tbsp olive oil
1/2 Aubergine, roughly chopped
1/2 Courgette, roughly chopped
1x Red Pepper, roughly chopped
1x Celery Stick, roughly chopped
410g or 2 Cups Marzano Tomatoes (tinned), chopped
1 tbsp Tomato Puree
10g or 1/3 Cup Basil, torn
1 tbsp Olive Oil
Cracked Black Pepper & Sea Salt to taste
2x Garlic Cloves
1x Fennel Bulb, outer leaves and core removed, roughtly chopped
1x Red Onion, roughly chopped
1 tsp Caster Sugar
1 tsp Agnostura Bitters
1 tbsp Red Wine Vinegar
2 tsp Capers

Directions

1. Cover the duck with the oil and oregano
2. Rub over the Oregano, Salt & Pepper
3. Roast in a pre-heated oven, Gas Mark 5/375f/190c, turning half-way, until crispy for 40m
4. Leave to rest for 10m prior to serving
5. Meanwhile fry the vegetables for 5m
6. Add the tomatoes, puree, sugar and bitters
7. Add the vinegar and simmer for 30m
8. Add the basil and season to taste
9. Serve with the duck resting on top   

Pigeon, Roast Beet & Goats Cheese Salad

Digging through my freezer yesterday, I was lucky enough to discover a tightly wrapped portion of pigeon breasts.  Shot by my husband the three deep red little morsels just begged to be seared with some butter and balsamic vinegar left pink in some sort of delicate salad.

I decided to to roast some fresh beetroot over some lemon pepper and sea salt, and serve with an ashed goats cheese, ripe and summery.

Pungent white cheese, earthy sweet beets snuggling next to the moist pink pigeon made the ultimate menage

Pigeon, Roast Beet & Goats Cheese Salad

Serves 2

Preparation Time - 10m
Cooking Time - 10m
Beverage Suggestion -  Pinot Noir

Ingredients

2x Beetroots, sliced in half
3x Pigeon Breasts
2 tbsp Purple Radish Sprouts (Optional)
2 tsp Balsamic Vinegar
2 tsp Cassis Vinegarette
2 tsp Extra Virgin Olive OIl
Cracked Black Pepper & Sea Salt to season & Serve
1 tbsp Unsalted Butter
75g or 1/3 Cup Goats Cheese, sliced
1 tbsp Lemon Pepper
3 sprigs of Lemon Thyme
2 tbsp Toasted Walnuts, chopped

Directions

1. Roast the Beetroot on a bed of lemon pepper & salt, with a sprig of thyme at Gas Mark 5/375f/190c for around 30m until tender
2. Remove covering of salt, pepper, and herb and peel, then cut in half
3.  Season the pigeon and sear in a hot pan in half of the butter & the remaining thyme for 2m each side
4. Splash in 1 tbsp of the balsamic, and sizzle
5. Remove the breasts to rest
6. Add the beets to the pan, splash in the remaining balsamic and warm through
7. Slice the pigeon, arrange on the plate with the beets and cheese
8. Drizzle the cassis  vinaigrette and some olive oil on each plate
9. Scatter the walnuts and sprouts on top to serve

Fusilli with Feta & Broccoli

Image via CrunchBase

Mmmmmm.....Apples, how I love thee. No, not the fruity kind, rather the geeky kind as founded by the fabulous Steve Jobs when I was 3 in 1977.

Microsoft's arch nemesis Apple produces arguably the best, fastest and most definitely the sexiest computers on the planet. I am a huge fan, and remain disappointed every time I have to switch on my windows based PC at work. (Expecting as if by some technomage-magic, it will suddenly turn into the super-computer that the shameless mac-copy-cat adverts suggest it might be)

You might be wondering how this fits into my food blogging world? Well, I'm typing this entry, not from my iMac as usual, but in my bikini whilst lazing in the sunshine on my spanking shiny new iPad!

This beautiful covetous slice of Apple Inc. has worked it's way into my blog-verse with a sync-able recipe database, direct news feeds to all my favourite foodie blogs and a wonderful 21st Century excuse to get away from my ludite-ish PC during my lunch-hour. 

On a food writing note ("Finally!!", you sigh) today's recipe is all about Iron. As an exercise freak, I always need to ensure I am getting enough vitamins and minerals to help support how much energy I am expelling when I work out. Iron is used to transport oxygen from the heart to all the muscles.

It is suggested that you need between at least 18 milligrams of Iron each day. This is a lot when you consider a cup of broccoli (100g) contains about 1mg. It's therefore important to add as any sources as you can to your diet: Chickpeas, brown Rice, peanut butter and muesli can all count towards your iron intake. Vitamin C also helps your absorption of iron, so that glass of OJ in the morning will help your body in its mineral quest.

This pasta recipe contains lots of emerald and purple broccoli, black olives, chickpeas and feta cheese (high in vitamin B12) I've added a small amount of protein rich bacon, but do be sparing with the lovely smoky pig, as it's very high in saturated fat. A small glass of Wheat beer will help the iron absorption into the body....note: I said 'small'!!

 

Fusilli with Feta & Broccoli

  

Serves 2

Preparation Time - 10m
Cooking Time - 15m
Beverage Suggestion -  Wheat Beer

Ingredients

100g or 1 Cup Purple Sprouting Broccoli, roughly chopped

1 Red Onion, chopped

30g or 1/3 Cup Black Olives, chopped

50g or 1/2 Cup Pancetta, diced

240g or 1.5 Cups Chickpeas, cooked and drained

2 tbsp Olive Oil

10g or 1/3 Cup Basil, finely chopped

50g or 1/2 Cup Feta Cheese, crumbled

1 tbsp Ale

1 tsp Balsamic Vinegar to taste

2x Quantity dried wholewheat fusilli pasta, cooked according to the pack instructions

Splash Balsamic Vinegar to taste

Cracked Black Pepper to taste

1 tbsp Drizzle of Extra Virgin Olive Oil

Directions

1. Steam the broccoli for 5m and drain
2. Fry the onion and bacon in the olive oil for 5m
3. De-glaze the pan with the ale
4. Add the broccoli, olives, pasta, feta, basil, chickpeas and stir
5. Add the vinegar, pepper and drizzle with the extra virgin oil to serve

 

Umami Coccottes

Umami. What a great word, not only is it fun to say, it's a key taste in some of my favourite flavours; parmesan, sardines, truffles, aged steak, roquefort and lobster. 

Umami is the 'fifth' taste. It follows: sweet, salty, sour and bitter; and (according to Wikipedia) it was first identified in Tokoyo 1908 in a seaweed broth. Roughly translated, the word 'umami' means 'good flavour'; essentially savouriness or meatiness. It's that full-mouth feeling that we get when trying anchovies, or when some worcester sauce hits our tongue.

Having procured a pack of 'Taste no.5 Umami Paste' I have been experimenting by adding it to all sorts of soups, sauces and stocks. (That is in addition to eating it direct from the tube!)

This recipe, already hinting at the fifth taste sensation due to the mix of caramelised shallots, mushrooms and aged cheese is heightened by adding a tiny dollop of this amazing little paste.

If you are unable to get hold of this great meaty flavoured treat, the dish is very enjoyable without.

Umami Coccottes

Serves 2

Preparation Time - 10m
Cooking Time - 20m
Beverage Suggestion -  Cotes Du Rhone

Ingredients

5x Eggs

2 tbsp Double Cream

1x Shallot, finely chopped

2x Mini Portabello Mushrooms, finely chopped

50g, or 1/4 Cup Lardons

1/4 tsp Umami Paste

1/4 tsp Herbs D'Provence

Pinch Sea Salt & Cracked Black Pepper

15g, or 1/2 Cup Vintage Gruyere, grated

2 tsp Unsalted Butter

Directions

1. Fry the bacon, mushrooms and shallot in a non-stick pan until caremalised

2. Add the umami paste and allow to melt through, remove from the heat

3. Divide the mixture into the base of two large ramekins

4. Beat 3x of the eggs with the herbs d'provence

5. Divide the egg mixture across the two ramekins

6. Crack one egg into each ramekin

7. Drop a tbsp of cream and piece of butter into each

8. Sprinkle the cheese over the top of each, and season

9. Cook in a bain marie in a pre-heated oven at 375F/190C/Gas Mark 4, for around 15-20m, or until set and springy to touch.

10. Carefully remove form the bain marie and serve with dipping bread/toast

 

Lentil & Chorizo Salad

Hot, hot, hot! 

In case you've been hiding in Vostok, Antarctica; the coldest place on the planet with temperatures measured to as low as -129 Fahrenheit (-89 Celsius) It's turning out to be one blindingly hot Summer. For me, this equals afternoons lounging in the sun, ice cold beer, BBQ, bikram-esque exercise routines and lots of easy ways to get my five-a-day......vegetables that is.

I really enjoy a good salad, I'm not talking insipid mounds of tasteless iceberg, floury tomatoes and dried up bits of cucumber, I'm talking tender morsels of meat, oodles of fresh vegetables, spiky tasting cheeses, smoked fish, peppery leaves drizzled in lemon oil, vintage balsamic all glistening with flakes of crunchy salt. Now that's what I call Salad.

This recipe mixes earthy lentils with fiery-hot fried pieces of chorizo and squeaky emerald green beens. You can either eat this by itself, or use as a side dish to BBQ'd lamb or pork. It also makes a great stuffing in oven baked marrow. 

Lentil & Chorizo Salad

Serves 2

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

Ingredients

300g or 4 Cups of Cooked Puy Lentils 

3x Spring Onions, chopped

2x Garlic Cloves, finely chopped

1 Shallot, finely chopped

150g or 1 Cup Chorizo, diced

75g or 1/3 Cup Sun-Blush Tomatoes, Chopped

250g or 1.5 Cups French Beans, lightly steamed, cooled & halved

10g or 1/3 Cup Fresh Parsley, chopped

3 tbsp Extra Virgin Olive Oil

2 tbsp Balsamic Vinegar

Juice of 1/2 Lemon

Sea Salt & Cracked Black Pepper to taste

Directions

1. Fry the chorizo in a non-stick pan for 2m

2. Add the shallot and garlic, continue frying until they have softened

3. Add the lentils, beans, and tomatoes

4. Add the Olive Oil, vinegar, lemon and parsley Extra Virgin Oil, 

5. Season to taste

 

Wild Mushroom & Pork Belly Farrotto

This weekend has seen me running all over London with my crazy sister: pitching dishes, laughing at some fantastic comedians (courtesy of Gigglebeast), watching Freddy do his thing in the new Nightmare on Elm Street, drinking Tequilla and generally having a blast celebrating her birthday!

My return to normality was made easier by this delicious Farro dish. Earthy, rich Farro was combined with gently sauteed wild mushrooms and sweet fatty pork belly. Dotted in-between was light bright dots of sweetcorn puree and hot mustard green cress.

Wild Mushroom & Pork Belly Farrotto

Serves 4

Preparation Time - 10m
Cooking Time - 35m
Beverage Suggestion -  Pinot Noir

Ingredients

2x Garlic Clove, finely chopped

1x Shallot, finely chopped

300g or 1.5 Cups Farro

1 tbsp Red Wine

50g or 1/2 Cup Parmesan, grated

75g or 5 tbsp Unsalted Butter

1 litre or 4 Cups Chicken Stock, keep hot, Use as much as needed

250g or 2.5 Cups Wild Mushrooms, lightly torn/chopped

100g or 1 Cup Pork Belly, pre-cooked, chopped

100g or 3/4 Cup Sweetcorn, frozen

10g or 1/3 Cup Mustard Cress

Cracked Black Pepper & Sea Salt to taste

1 tbsp Extra Virgin Olive Oil

Directions

1. Boil the sweetcorn in 250ml or 1 Cup of Stock for 5m

2. Drain and blend the corn, pass through a seive until smooth

3. Add 1 tbsp of butter and season to taste, set aside until needed

4. Sauté one clove of garlic and the shallot in 2 tbsp of butter for 5m

5. Add the farro, and stir for 5m until nutty & popping

6. De-glaze the pan with the red wine

7. Add the remaining hot stock a ladle at a time, for 20m until the grains are al dente

8.  Sauté the mushrooms and garlic in the remaining butter for 5m

9. Add the pork to the pan to crisp up for 5m

10. Stir the parmesan through the farrotto, season to taste

11. Gently stir in the mushroom mixture

12. Plate the farrotto with dots of sweetcorn, cress, and finished with a drizzle of extra virgin oil