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Summary: All-new recipes for enjoying at dinner time with the family Recipes ROSIE BIRKETT

Slow-cooked marrow with fennel & tomato

This dish has a feeling of caponata about it, and also works well as an accompaniment to grilled meats.

SERVES 4 PREP 30 mins COOK 1 hr EASY V

1 young marrow (about 1kg)

4 tbsp olive oil, plus a drizzle to serve

1 rosemary sprig, plus extra leaves chopped to serve

pinch of fennel seeds

2 red onions, finely sliced

pinch of dried chilli

1/2 fennel bulb, sliced

2 garlic cloves, crushed

50ml white grape

500g tomatoes, chopped

1 tbsp red wine vinegar

2 tbsp capers

400g can butter beans, drained

2 large slices of sourdough, to serve

soft fresh goat's cheese, to serve

1 tbsp oregano, to serve

1 Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.

2 Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.

3 Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn't catch.

4 Deglaze the pan with the white grape. Cook until it's evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.

5 Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat's cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.

GOOD TO KNOW fibre * vit c * 4 of 5-a-day PER SERVING 459 kcals * fat 23g * saturates 8g * carbs 38g * sugars 14g * fibre 10g * protein 15g * salt 1.3g

Blackberry doughnuts

I like to make my own flavoured custard to go with these. Bay leaf goes particularly well with the blackberry jam.

MAKES 10 PREP 2 hrs plus proving COOK 20 mins MORE EFFORT V

50g unsalted butter

150ml whole milk

1 tbsp fast-action dried yeast (from a sachet)

1 tbsp golden caster sugar, plus extra to coat the doughnuts

300g strong white bread flour, plus extra for dusting

1 egg, lightly beaten

vegetable oil, for the tins and for deep-frying

bay leaf custard (find the recipe at, to serve

for the blackberry jam

250g jam sugar

500g blackberries

AaAaAeAa' lemon, juic

1 Melt the butter in a pan over a low heat. Gently warm the milk in another pan. Mix the yeast with 1 tsp of sugar and 40ml warm milk, and set aside for 15 mins.

2 Sift the flour and a large pinch of salt into a bowl and stir in the rest of the sugar. Pour in the yeast mixture, the rest of the milk (reheat if you need to, but make sure it's not too hot), the melted butter and the egg and mix into a dough. Tip out onto a lightly floured surface and knead for 5-10 mins, then put in a bowl and cover with cling film. Leave for 45 mins-1 hr, or until doubled in size.

3 Meanwhile, make the jam. Put a saucer in the freezer. Warm the sugar over a low heat in a saucepan for a few mins, being careful not to burn it. Add the blackberries and cook until they release their juice, then add the lemon juice, turn up the heat and bring to the boil, stirring gently.

4 Skim off any surface scum and boil for about 8 mins. Spoon some jam onto the cold saucer -- if it forms a skin that wrinkles when touched, it's ready. If it isn't ready yet, keep cooking and testing. Leave to cool slightly while you finish making the doughnuts.

5 Knock the air back from the dough for a min or so, then divide and shape the dough into 10 balls. Transfer the balls to oiled baking sheets and cover with cling film -- make sure it's puffed up so it doesn't touch the doughnuts. Leave to prove for 30 mins.

6 Heat the oil in a deep-fat fryer, or fill a saucepan one-third full of oil and heat until it reaches 180C (a piece of bread should turn golden in a few seconds). Put some sugar on a large plate. Fry the doughnuts in batches of two or three for 1 min each side until golden. Remove with a slotted spoon, drain on kitchen paper and roll immediately in sugar.

7 Use a jam syringe or piping bag to fill the doughnuts with jam (make

a little slit in the top of each doughnut with a knife first if that helps), then dust with more sugar. Serve with bayleaf crAaAaAeA?me anglai or custard. If you have any jam left over, spoon it into a sterilised jar. The jam will keep for a couple of weeks.

PER DOUGHNUT 239 kcals * fat 10g * saturates 3g * carbs 30g * sugars 7g * fibre 1g * protein 5g * salt none

Braised squid with fennel & tomatoes

SERVES 2 PREP 10 mins COOK 1 hr 40 mins MORE EFFORT

3 tbsp olive oil

pinch of fennel seeds

1 onion, finely chopped

1 small fennel bulb, finely chopped,

1 green chilli, finely


1 tbsp finely chopped preserved lemon (flesh scooped out)

3 garlic cloves, finely chopped

600g tomatoes, chopped

2 large squid, cleaned and cut into rings

200ml white grape

400ml fish or chicken stock

small bunch parsley, leaves finely chopped

small bunch dill, leaves finely chopped, plus a few fronds to serve

black or white rice, to serve

for the squid ink mayo

2 egg yolks

1 garlic clove, crushed

AaAaAeAa' lemon, juic

1 sachet of squid ink (available from

150ml sunflower oil

1 Heat the olive oil in a casserole over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.

2 Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the grape and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 11/2 hrs, until the squid is tender and meaty.

3 To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (use within one day).

GOOD TO KNOW calcium * folate * fibre*vitc*iron*3of5-a-day PER SERVING 840 kcals * fat 48g * saturates 7g * carbs 25g * sugars 18g * fibre 11g * protein 54g * salt 1.7g

Devilled prawns & corny polenta

This is the Deep South classic shrimp and grits, upgraded.


for the polenta

500ml whole milk

1 bay leaf

120g polenta

1 tsp Tabasco

100g cheddar

for the prawns

300g raw king prawns, peeled

2 corn cobs

rapeseed oil

50ml white wine

4 spring onions, finely chopped, to serve

for the devilled butter

100g unsalted butter

1 shallot, finely chopped

1 garlic clove, chopped

bunch each of parsely and tarragon, leaves picked

AaAaAeAa' tsp each cayenne pepper, smoked paprika, cumin seeds and sea sa

1 tbsp Worcester sauce

2 tsp lemon juice

1 To make the polenta, bring 550ml water to the boil with the milk and bay in a pan. Steadily pour in the polenta and whisk vigorously until incorporated, making sure there are no lumps. Cook for 30 mins, stirring often, adding a little more water if needed, then stir in the Tabasco and cheddar until melted. Remove the pan from the heat, take out the bay leaf and cover with a tea towel to keep warm.

2 Meanwhile, take the prawns out of the fridge to bring to room temperature and season with some salt.

3 Make the butter by blitzing all the ingredients with 2 tbsp water in a food processor until combined.

4 Heat a frying pan. Brush the corn with some rapeseed oil and salt and fry, turning until the corn is puffed and deep yellow and starting to char. Remove from the pan, allow to cool for a min, then slice the corn from the cob and stir into the polenta.

5 Heat some oil in the frying pan and add the prawns. Cook over a high heat for 2 mins or until pink, then add the wine, bring to the bubble and turn the prawns over. Add 2 tbsp of the devilled butter to the pan and toss the prawns in it as it melts. Stir another tbsp of the butter through the polenta, then divide between two bowls, top with the prawns, pan juices and spring onion.

GOOD TO KNOW calcium * folate * fibre * 1 of 5-a-day * gluten free PER SERVING 950 kcals * fat 46g * saturates 25g * carbs 67g * sugars 16g * fibre 9g * protein 58g * salt

Cacio e pepe with runner beans

Romans might think it sacrilege to add runner beans to this simplest of dishes, but they work so well tossed with the butter, cheese and black pepper.

SERVES 2 PREP 10 mins COOK 15 mins EASY V

180g linguine or bucatini

160g runner beans, topped, tailed, string removed and finely sliced

splash of olive oil

60g butter

1 tbsp black peppercorns, crushed in a pestle and mortar (not too finely)

30g parmesan (or vegetarian alternative), finely grated and at room temperature

30g pecorino (or vegetarian alternative), finely grated and at room temperature, plus extra to serve

1 Boil a pan of salted water, add the pasta and cook for 4 mins. Add the runner beans and cook together for 2 mins, then drain, reserving the water.

2 Gently heat the oil and 3/4 of the butter in a large, high-sided frying pan over a medium heat. Stir in the pepper with a wooden spoon and cook for 1 min, then add in a ladleful of the pasta water and whisk vigorously until you have the beginnings of a smooth sauce. Add in the rest of the butter, the pasta and the beans and half the cheeses, and stir, shaking the pan as you go to mix everything together and release starch from the pasta to make it extra creamy. Add in the rest of the cheese and shake some more until it melts and you have a silky smooth sauce. Ladle in more pasta water to loosen it if necessary, and make sure the pasta is cooked. Season with salt and serve straightaway with extra pecorino and pepper.

GOOD TO KNOW fibre * 1 of 5-a-day PER SERVING 706 kcals * fat 37g * saturates 22g * carbs 67g * sugars 4g * fibre 7g * protein 22g * salt 1.3g

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Publication:BBC GoodFood Middle East
Article Type:Recipe
Date:Nov 30, 2017
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