Category Archives: What’s for lunch?

Steak fajitas with avocado salsa and creme fraiche.

This is a favourite in our house, but there has never yet been a good photo taken of it. This is because we tend to descend on it when it’s made and also it just doesn’t photograph well. So I hope Waitrose will forgive me for nicking one from its site.

This recipe originally came from a Waitrose in-store recipe card and I’ve adapted it slightly as I don’t agree with the way it originally said to cook the peppers (with the steak, which is madness as they need vastly different times) and I’ve omitted the  chilli it originally called for and when I made this last night I omitted the chives as ours were covered in small black bugs – blurgh – and it didn’t do the meal any harm at all.

For four people you need:

for the marinade

About 300-340g of steak – the recipe calls for frying steak, I find this tough and I use bavette steak cut into strips. It’s an underused cut, not too expensive, and delicious but don’t cook for long. It’s also amazing made with venison.

2 cloves of finely chopped garlic

1 teaspoon of dried oregano

The juice of one lime (two needed in total, see later)

1 tablespoon of olive oil

the salsa

1 tablespoons of good olive oil

2 ripe avocados

1 small tomato, chopped

2 tablespoons of chopped chives if you have them, don’t stress if you don’t

Juice of one lime

also:

1 tablespoon of olive oil

3 red, yellow or orange peppers but not green. I’ve totally taken against green peppers

Some flour tortillas – we use two small ones each. It’s never enough

Creme fraiche and grated mozzarella to serve

What you do

I prep this in the morning – cut the steak into strips. Mix the olive oil, lime juice and olive oil in a bowl with the oregano. Put steak into marinade, cover and put in fridge until the evening (or at least ten mins).

When ready to eat:

Cut the peppers into strips and cook in the olive oil on medium heat until soft and slightly charred (about ten minutes).

Whilst that is doing:

Skin and stone avocado and put into bowl and mash with lime juice, olive oil, tomato and chives if using. Set aside.

Call someone to lay the table.

Warm the tortillas in a dry frying pan.

Tip the steak in with the peppers and cook on high for about five mins.

When ready to eat, bring to the table and get everyone to make their own: pile creme fraiche, avocado salsa and steak/peppers onto a tortilla and top with grated cheese.

I don’t bother to do any other veg with this…

 

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Pressure cooker risotto.

I never grew up thinking of risotto as risotto but ‘riso’ – this was just always how we had rice. So I’ve never been intimidated by it. This may be why I approached making it in the pressure cooker with the gung-ho attitude I did (it ends well, so don’t worry, no gore or heads blow off).

This is what happened. The children were playing with Lego, it was one of those days where all was right with the world. The sun was shining, the chickens were out pecking the grass, I had mascara on and it was a week day. I had, in the back of my mind, an inkling I had read you could make risotto in the pressure cooker – you can of course.

The pressure cooker was out because I had just made industrial quantities of chicken broth. And that broth tasted really good. I’m always a bit surprised when MY chicken broth comes out tasting anywhere near as good as my mum’s. Anyway. I had loads of broth, it was so tasty. We were going to have warmed up (home made, sourdough, wood-oven cooked – because what do you think I am?) pizza with salad.

But I couldn’t be bothered. I had a bit of a tummy ache and the thought of filling it with pizza, albeit as good as you can get pizza, didn’t really appeal. Plus, have I mentioned, the broth was SO good. So I got some short grain rice (judge me but honestly it’s so similar to risotto rice, which I also had but didn’t use), some onion, some oil, some of my amazing broth and I set to.

This is what I did:

I put the pressure cooker onto saute (mine has that function if not you’ll have to do this bit on the stove), and added some extra virgin really good olive oil. Forget this shit that you need to use crap olive oil to cook, you don’t. You can use really good stuff and it does make a difference to the taste of food (I do use not so good olive oil for some things but not when there are so few ingredients and each needs to step up and hold its own).

I gently softened a chopped onion and some bacon I found in the fridge (three rashers of smokey). Then I added 200g of short grain rice, stirred it around, put in 500ml of stock and put the pressure cooker on 40 wotsit pressure for seven minutes.

Seven minutes.

I did of course expect to open the lid and the rice explode like a million fire crackers or it be over cooked or undercooked, but it lay there, glistening, perfect and, despite what the Daily Mail will have you believe, nothing bad happened.

Sure it has to get up to pressure, but it doesn’t take long to get up to 40. After 7 mins you release the steam fast, add 100 ml of stock, some peas what I had had in boiling water for the last 7 mins (as in just chucked frozen peas in a jug and poured boiling water over them) and some parmesan.

It was so good I wanted to open the door and scream. It served three of us but you could easily double this.

More officially:

Some good olive oil, about a tablespoon

An onion, chopped

Bacon, snipped into pieces

200g risotto or short grain rice

600g home made stock – divided up into 500/100ml

An amount of peas to please you all

Parmesan to stir into once cooked.

Of course you could adapt this but this is the basics of what I used. 200g rice to 600g stock.

The very best tomato sauce for pasta.

In Italy, August is the month of  ‘i pomodori’. Where they make pasta sauce for the whole coming year. The tomatoes are boiled, ‘passati’ (literally ‘passed’ through a sieve), reboiled and bottled. There is a lovely video here which shows you.

Because it’s quite a job, it tends to be done with everyone pitching in. It’s very low-tech (or used to be). Because the raw materials are the sweetest tomatoes the salsa you get (or passata) is incredible.

I never hoped to reproduce that in the UK, but my mother makes a very keen contender in her kitchen, in central London. She has even made it in my kitchen. I have tried to replicate it, I have watched her do it. I have bought the exact same ingredients as her, but it’s never the same.

If I have frozen salsa, and I serve it up on some pasta at a later date, my children can tell, immediately, if it’s ‘Nonna’s salsa’ or mine. They say her secret ingredient is salt, and love. And it’s true I tend to under salt things. For this I didn’t and went large with the salt.

It was a secret shame of mine, that I couldn’t make salsa as good as hers or any of my Italian relatives. Not because there is any shame in it really, but because, well, I cook a lot and you’d think this simple thing would not be beyond me. I tried cooking with plum peeled tinned tomatoes, chopped tomatoes,  fresh tomatoes, roasted tomatoes (this does work very well but is another layer of work), passata, all of the above and added tomato puree to it…but nothing came close. It all tasted too ‘new’ and didn’t have that complex taste, it always had a ridge of acidity, and none of the thickness of my family’s salsa.

“You needa to cooka it for a long time,” my Ma says – to take the acid out of the tomatoes. But whenever I tried I burnt it.

This year, I decided I really needed to step up. My mum and all the female relatives who hold the secret to good salsa are all…getting on.

So this is what I did. It’s so simple I am embarrassed I never tried it before and you will be disappointed there is no real secret recipe. Well there is. The secret is it’s really simple.

Warning, you really need a slow cooker and I think this goes some way to compensate for the fact that you are not using super red, sweet tomatoes from southern Italy. I have this one and it is a wonderful bit of kit which I use regularly and thoroughly recommend.

You take:

A jar of passata, I use Cirio’s Passata Rustica, 680g

One onion

A big pinch of sea salt

A clove or two of garlic if you like, chopped

Some very good olive oil (the better the better) – don’t skimp, this gives the sauce flavour

That’s it. Don’t add water or anything else. You finely chop the onion and fry it in the olive oil. I do this in my slow cooker as it has a saute function. When soft, you add the garlic if using and cook for a minute or so. It is at this point I add the salt but you can add it at any point, even at the very end, but give it a good stir through.

If you can’t saute in your slow cooker, and have been doing this on the stove top in a pan, you now add the onion, garlic and any remaining oil to your slow cooker. Then the passata.

Put down the lid and you cook it in the slow cooker, on low, for hours. At least six but 12 if you can. Then you take it out, cool it, use it all at once or store it in glass jars in the fridge (it keeps for a good few days) or freezer.

You can easily double/triple etc this recipe so you can make a batch up every few weeks and store it in the freezer so you are always good to go. And you will always have super-wonderful home made salsa for your pasta or pizza or whatever.

You can add herbs later but honestly, you just don’t need to. Yesterday I did as above, but cut up some sausages and stuck them in (lightly sauted first but you don’t need to) – you could also put meatballs in. I cooked it overnight for 12 hours and it was superb on pasta for lunch.

 

 

Pea, avocado and ricotta hot cakes (with or without poached eggs)

These are my new favourite thing. You might be able to tell this as there is no photo of the product all plated up, because I was too busy eating.

The original recipe is from Waitrose magazine (I’ve slightly adapted it) and it serves four. But you can easily make these for fewer and keep leftovers in the fridge (20seconds zap in microwave) for a really quick, tasty and nutritious lunch. They are much more filling than they seem as there’s a lot of protein and good fats in there (okay so the ricotta may not be the best fat you can get but come on).

You need:

110g frozen garden peas

250g ricotta

Half an avocado for the hot cake mixture, more for serving it with – as you like

100g self-raising flour, you can go part or whole wholemeal if you like

3 eggs, separated, but not for long

about 3 tablespoons of olive oil for the frying

Peashoots/avocado to serve.

The recipe shows this with poached eggs, which is how we had it, but I had the hot cakes warmed up two days later with just avocado for a super fast lunch (from conception to partial digestion in under four minutes as I had an interview to do). You can of course serve these with whatever you want and I can’t help thinking they’d make a good breakfast.

This is what you do:

Put a pan of water onto boil, when boiling add the peas and simmer for two minutes. Drain and cool under cold water. Tip into a food processor with the ricotta, half an avocado, flour and three of the egg yolks. Whizz up, season.

Separately, whisk up the 3 egg whites until stiff, then fold into the pea/ricotta mixture.

Put a large frying pan on with some oil (you will need to do these in batches unless your pan is huge). You use one or two large dollops per cake – see how you go. Cook for about two mins. Unlike almost evert-other-thing I make like this, when you turn them the underside has actually set and doesn’t stick (or mine didn’t) and I didn’t have to chase it round the pan and end up crying.

Flip (it may swidge a bit) and cook until the other side is done – I mean this is obvious right?. Keep warm whilst you make the rest.

That’s it. Serve, as above, with poached eggs, avocado and peashoots.

Leek and butter bean soup with crispy kale and bacon.

This is a lovely soup. What I also love about it is that you can leave the bacon off and it instantly becomes veggie/vegan. It’s stuffed full of probiotic-friendly leeks. It’s from the BBC Good Food magazine.

You need

4 tsp olive oil

500g leeks sliced

4 thyme sprigs, leaves picked

2 x 400g cans butter beans

500ml vegetable stock (or chicken if you like)

2 tsp wholegrain mustard

half a small packet of flat leaf parsley

3 rashers of streaky bacon

40g chopped kale, stems removed

25g hazelnuts, roughly chopped

You do

Heat 1 tablespoon of oil in a large saucepan, add the leeks, thyme and seasoning and  cover and cook over a low heat for 15 mins until soft, adding a splash of water if need be – don’t let the leeks stick.

Add the butter beans with the liquid from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend with a stick blender in the pan (or put in a blender). Stir through parsley, check seasoning.

Put bacon in a large frying pan, medium heat. Cook until crispy, set aside to cool. Add the remaining 1 tsp oil to the pan and tip in the kale and hazelnuts. Cook for a few minutes, stirring under the kale is wilted and crisping at the edge and the nuts toasted. Cut the bacon into small pieces and stir into the kale/nuts.

Reheat the soup, adding a bit of water if too thick (or have both operations going on at once) and sprinkle the bacon/nuts/kale on top.

Chorizo and kale cheesy gnocchi

I adapted this from a Delicious magazine recipe. There is 200g of kale packed into this recipe. And you could substitute spinach if you wanted to.

This is really tasty, wonderful  autumnal dish that’s easy and fast. And if you have a cast iron frying pan that can go in the oven, you can cut down on the pots and pans needed.

Serves four.

You need

200g curly kale or spinach. If using kale take the time to shred it into smallish pieces and cut out the bigger stems.

500g potato gnocchi

1 medium onion, finely chopped

Olive oil for frying

125g approx of chorizo – a bit more if you really like it. Slice in half length ways then finely slice so you end up with half moon shapes.

200g passata

a handful of basil leaves

100g grated or sliced mozzarella

Method

Oven to 200C. Bring a very large pan of water to the boil with a dash of salt in it and drop the gnocchi and kale in, together. Cook for just 30 seconds, drain into a colander and rinse through with  cold water.

Gently heat the olive oil in a frying pan (if it can go in the oven make sure it is quite a large one that can hold the whole dish), now gently cook the onion until it’s soft. Add the chorizo for a few minutes, until the onion takes on the colour of the chorizo. Now add the passata and the basil and cook for three minutes.

Add the gnocchi and kale into the frying pan if it will fit, and mix to combine everything; if not transfer everything to an oven proof dish of about 1.5litres. Mix everything through well. Add some ground pepper (I think the chorizo has enough salt but add a bit more if you like). Sprinkle over the mozzarella or place the slices on top and put in the oven (uncovered) for a scant 15 minutes until golden and bubbly.

 

Lovely leek and broccoli fish pie

This is, hands down, the tastiest fish pie I’ve ever had. It is more of a work-day dinner than a dinner-party piece, but it is just tasty-gorgeous. It is from the Donna Hay magazine which is worth every penny of the £5.20 an issue I pay for it.

Ingredients

200g fresh sourdough crumbs (I keep a bag of left-over sourdough pre-grated in the freezer then you can use it when you want)

Half a bunch of tarragon (so about 12-15g)

150g unsalted butter, melted

salt and pepper

2 leeks, white part only, thinly sliced

2 cloves of garlic, crushed

300g broccoli florets, cut into smaller florets

800g of thereabouts of firm fish (fresh not frozen as in it can’t be cooked from frozen!). I have used all cod, or a combo of cod and salmon and smoked haddock. See what you like. Cut it into 3cm pieces – this is important as it gets only 10 mins in the oven.

1 tablespoon of plain flour

250g sour cream

2 tablespoons of Dijon mustard

125ml water

Method

Oven to 200C. Place the breadcrumbs, half the tarragon, half the butter, salt and pepper in a large bowl and mix to combine. Then place on a large oven tray and cook for ten minutes – until golden.

While the breadcrumbs are toasting, heat the rest of the butter in a large ovenproof pan over a high heat – the pan will eventually go in the oven with the whole fish pie in it. Add the leek, garlic and broccoli to this pan and cook, uncovered, for about five minutes or until the veg is softened.

In a separate bowl, place the fish, flour and more salt and pepper and toss to combine. Add this fish mixture, the remaining tarragon, the sour cream, mustard and water to the pan and stir to combine. Top with the breadcrumbs and cook in the oven for another ten minutes in the oven until golden brown and the fish is cooked through.

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I serve this with peas. It is so much tastier than you think it’s going to be.

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I want to say “my children lap this up.” But they pretty much hate it. But I still make it.

(Don’t forget how good leeks and garlic are for gut bacteria!)

 

 

 

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