Daily Archives: November 2, 2015

  • Autumn veg recipes for an exciting packed lunch

    Kale pesto, roast pumpkin, celeriac remoulade, roasted radicchio with olive oil are easy to make and will have you looking forward to lunchtime.

    Pumpkins are in season and people are arguing over when it’s OK to start wearing tights (call us crazy, but surely when your legs are cold?). It’s official, then: welcome, season of mists, Puffa jackets, and a new range of delicious veg. Surely, we can’t be the only impulse shoppers to buy a massive bag of kale at the weekend, only to find it at the back of the fridge, forgotten, on Thursday?

    Save your on-the-edge kale by making pesto: blanch in boiling water, drain and pat dry. Remove any tough stalks. Blitz with olive oil, sea salt, pepper, a handful of skinned nuts (optional), and a chunk of hard cheese, such as parmesan or mature cheddar. Add more oil as needed, season to taste. We sometimes add anchovies. Refrigerate until needed. Mix through warm, cooked pasta for a speedy lunch. Upgrade a shop-bought sandwich or soup with a dollop – it’s great in minestrone.

    Pumpkins tend to end up as soup or filled with tealights but, as with most veg, they benefit from roasting. Cut a small pumpkin into 2-3cm wedges. Lay on a foil-lined baking tray. Drizzle with olive oil, sea salt, a good grinding of pepper, a pinch of chilli flakes, and any other spices you fancy adding – try fennel, cumin or caraway seeds. Roast at 200C/400F/gas mark 6 until tender and caramelised. Chop into chunks, then mix with a drained tin of chickpeas, adding the roasting juices. To make a dressing, add 1 tbsp tahini, the juice of half a lemon, 1 crushed garlic clove and a pinch of sea salt to a small jam jar and shake to combine. Pour over your pumpkin and chickpea salad at lunchtime. A squirt of chilli sauce would also be good.

    Our favourite thing to make with celeriac is remoulade. Peel and cut a small celeriac into thin batons – or use a julienne peeler. Combine with around 2 tbsp creme fraiche, the juice of ½ lemon and 2 tsp dijon mustard, season to taste. Spread on a lightly toasted bagel and drape with smoked salmon for a dreamy seasonal sandwich. Leftover remoulade is delicious for lunch or dinner with a hot, buttered baked potato.

    Bitter leaves are beautifully wintry but, well, a bit too salady for when it’s nippy out. A roasted radicchio open sandwich is mellower and much more filling. Cut a head of radicchio in half and lay on a small foil-lined baking tray. Drizzle with olive oil, a little balsamic vinegar, season, then roast at 180C/350F/gas mark 4 until tender. Transfer to a plastic container, shave over some parmesan, then eat at lunch on top of a couple of slices of toast.

    Recipes by Caroline Craig and Sophie Missing, authors of The Little Book of Lunch (Square Peg)

    recipe source

    VN:F [1.9.22_1171]
    Rating: 3.4/10 (506 votes cast)
    VN:F [1.9.22_1171]
    Rating: +8 (from 200 votes)
    Kale pesto, roast pumpkin, celeriac remoulade, roasted radicchio with olive oil are easy to make and will have you looking forward to lunchtime. Pumpkins are in season and people are arguing over when it’s OK to start wearing tights (call us crazy, but surely when your legs... 
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  • Butterflied Roast Chicken with Olive Oil for Thanksgiving

    There are so many techniques out there; many people I know claim that their recipe is “the best.” My dear pal and colleague, Laurie Burrows Grad, esteemed for her cookbooks and prowess in the kitchen, is adamant that this is “The One” — the best roast chicken ever.

    It is Seriously Simple and delicious!
    To butterfly a whole chicken means to remove the chicken’s backbone so you can open it like a book, or a butterfly, and lay it flat so it will cook evenly.

    If you don’t want to butterfly the chicken, ask your butcher to do it for you. Laurie suggests that you embellish the chicken with rosemary or other fresh herbs.

    I sometimes cut up an orange or a sweet Meyer lemon and add it to the potatoes on the bottom of the pan. You can also add carrots and mushrooms to the potatoes.

    BUTTERFLIED ROAST CHICKEN

    INGREDIENTS:
    – Extra Virgin Olive oil
    – 1 large roasting chicken (4 to 4 1⁄2 pounds), butterflied
    – Seasoning salt, to taste
    – Freshly ground black pepper, to taste
    – 12 small new potatoes, sliced in half
    – 8 peeled shallots, sliced in half
    – Olive oil cooking spray
    – Salt, to taste

    DIRECTIONS:
    – Heat a convection oven to 450 degrees or a standard oven to 500 degrees.
    – Rub olive oil on both sides of the chicken, season with seasoning salt and pepper, and place in a large roasting pan skin side up, splayed out.

    – Place the cut potatoes and shallots around the sides and coat them with olive oil cooking spray. Season the potatoes and onions with salt and pepper.

    – If using a convection oven, roast the chicken at 450 degrees for 45 to 50 minutes. If using a regular oven, roast it at 500 degrees for 45 to 50 minutes. To make sure it is cooked through, use a meat thermometer and make sure the thigh is at 165 degrees.

    – Remove and let rest for 10 minutes. Carve and serve alongside the potatoes and onions.

    Makes 4 servings.

    Recipe source

    VN:F [1.9.22_1171]
    Rating: 3.3/10 (509 votes cast)
    VN:F [1.9.22_1171]
    Rating: +19 (from 219 votes)
    There are so many techniques out there; many people I know claim that their recipe is “the best.” My dear pal and colleague, Laurie Burrows Grad, esteemed for her cookbooks and prowess in the kitchen, is adamant that this is “The One” — the best roast chicken ever.... 
    Read More →