Recipe of the week…..carrots

Warm honey roasted carrots and toasted quinoa salad

Not to be overlooked for some of the more trendy vegetables of the moment, carrots are an age old but nevertheless delightful and versatile root vegetable. Here they are paired with red and white quinoa that is first roasted before being cooked, adding an extra nutty flavour to the dish.

This dish makes a great lunch on it’s own or as an accompanying vegetable to both meat and fish dishes.

Serves: 4-6

200g red and white quinoa

12 carrots

2 teaspoon honey

grated zest and juice 1 orange

6 tablespoons extra virgin olive oil

4 spring onions, trimmed and thinly sliced

50 g pistachio nuts, toasted and roughly chopped

75 g dried pitted dates, sliced

2 tablespoon red wine vinegar

2 tablespoons chopped fresh coriander

2 tablespoons mint

1 tablespoon dukkhah*

salt and pepper

Preheat the oven to 200c/180c fan-forced. Place the quinoa in a sieve and wash under cold running water, stirring the grains for about 1 minute. Shake as dry as possible. Heat a frying pan until hot, add the wet quinoa and stir over a high heat, firstly until dry and then continue for a further 1-2 minutes until lightly toasted and starting to crackle.

Place the toasted quinoa in a saucepan and add 250 ml cold water and 1/2 teaspoon salt. Bring to the boil, cover and simmer over a very low heat for 10 minutes. Remove the pan from the heat but leave undisturbed for a further 10 minutes. If there is any liquid remaining drain through a sieve and leave to cool. Pat dry.

Meanwhile, trim the carrots and place in a large roasting tin. Combine half the orange juice, the orange zest, 2 tablespoons of the oil, the honey and salt and pepper. Drizzle over the carrots and toss well. Roast for 30 minutes or until tender.

Mix the remaining oil and the remaining orange juice with the vinegar and season to taste.

Place the quinoa in a large bowl and stir in the spring onions, pistachio nuts, dates and herbs. Stir through the roasted carrots and any pan juices and serve scattered with the dukkhah.

  • Dukkhah is an Egyptian nut and spice mix commonly served along side flat breads with olive oil, to serve as a dip. It adds great texture to dishes as well as a lovely hint of Middle Eastern spices. It is available online, from deli and specialist food stores and some larger supermarkets online or

© recipe Louise Pickford

© photo Ian Wallace

Recipe and photo first published in Sainsbury’s magazine 2018

A change of blog details

Hello to all the followers of my blog A Food Stylist’s Blog. Firstly I would like to thank you all for following me and my posts over the last 3years.

As my life and business has evolved in France I am now finding that most of time is take up with running my Cookery School and all the spin offs from it – Come Cook In France – therefore I am now blogging directly from the website www.comecookinfrance.com

If you wish to continue following my posts and my life in France (and I really hope that you all will) please click on the link, go to the blog page and you can then subscribe there.

Again, thank you everyone.

Louise

 

Feeling the need to eat chocolate!

I don’t know why but I can’t stop thinking about chocolate today, must be feeling the need to indulge I guess. Anyway, I decided to take a look back at some of the chocolate features I have done in the past and came across this rather romantic shoot with a kinda glam/vintage/gold look – a bit kitsch I suppose. Well to be honest, the food is the hero and I know they all tasted fantastic.

Whether you call them churros (Spain) doughnuts (UK) or beignets (France) this deep fried pastries are 100% delicious especially when drizzled with a rich chocolate sauce.

Cinnamon spiced churros with chocolate Grand Marnier sauce

cinnamon-churros-3-copy.jpg

Serves: 6

250 ml water

120 g butter

180 g plain flour, twice sifted

pinch salt

3 medium eggs (size 3)

75 g caster sugar

2 tsp ground cinnamon

chocolate Grand Marnier sauce

125 g dark chocolate

100 ml single cream

2 tbsp Grand Marnier

vegetable oil for frying

Heat the water and butter in a saucepan over low heat, stirring until the butter melts. Tip in the flour and salt and beat well with a wooden spoon until the mixture comes away from the pan edges (this will be almost immediate). Leave to cool for 5 minutes.

Using an electric whisk beat the eggs into the dough one at a time until smooth and slightly glossy. Spoon the dough into a piping bag fitted with a 1cm star nozzle.

Heat vegetable oil in a large, heavy-based saucepan to a depth of 7 cm until it reaches 170c/330f on a sugar thermometer (or until a small amount of the dough sizzles as soon as it is dropped into the oil). Carefully pipe approximately 15 cm lengths of the dough straight into the hot oil, using a knife to cut the dough off at the nozzle. Fry 3 at a time for 3 minutes until crisp and golden, turning half way through using metal tongs. Remove with a slotted spoon and drain on kitchen towel. Keep warm in a moderate oven while cooking the rest.

Combine the sugar and cinnamon on a plate and roll the churros in the mixture until coated.

Meanwhile, heat the chocolate and cream together in a small saucepan over a low heat, stirring, until the chocolate melts. Remove from the heat Grand Marnier. Arrange the churros on a platter and serve with the chocolate sauce for dipping.

Chocolate pecan tartlets

chocolate-pecan-pie-2-copy.jpg

Serves: 6

pastry

200 g plain flour, sifted

1/2 tsp salt

100 g chilled butter, diced

50 g caster sugar

2 egg yolks

2-3 tbsp iced water

filling

100 g dark chocolate

20 g butter

80 g light soft brown sugar

2 medium eggs

100 ml golden syrup

1 tsp vanilla essence

200 g pecan halves

icing sugar, to dust

vanilla ice cream, to serve

Heat the oven to 200c/400f/gas mark 6. Make the pastry. Sift the flour into a bowl and stir in the salt. Rub in the butter until the mixture resembles fine crumbs and stir in the sugar. Make a well in the middle and work in the egg yolks and enough water to just bring the dough together.

Gently work the dough into a ball, flatten to a disc and wrap in cling film. Chill the dough for 30 minutes. Divide the dough equally into 6 and roll each one out to an 18 cm disc. Press into 6 x 12 cm tartlet tins.

Prick the bases with a fork and chill for a further 20 minutes.

Line the pastry cases with baking paper and baking beans and bake blind for 12 minutes. Remove the paper and beans and bake for a further 5 minutes or until pastry is crisp and lightly golden. Leave to go cold. Reduce oven temperature to 170c/325f/gas mark 3.

Melt the chocolate and butter together in a small saucepan, stirring until smooth. Remove from the heat and stir in the sugar. Whisk the eggs, golden syrup and vanilla essence together until smooth and then stir in the chocolate mixture.

Place the pastry cases on a baking tray and divide the nuts between each one. Carefully pour in the filling. Bake the tartlets for 20 minutes or until just firm in the centre, remove from the oven and set aside to cool for 30 minutes. Dust with icing sugar and serve with ice cream.

Triple layer chocolate and Tia Maria mousse

triple chocolate mousse 1

Serves: 8-12

cake base

60 g dark chocolate

2 medium eggs, separated

55 g caster sugar

2 tbsp cocoa powder, sifted

mousse

4 gelatine leaves (200 bloom)

50 ml Tia Maria

300 g dark chocolate

3 medium egg, separated

250 ml double cream

satin glaze

150 g dark chocolate

60 g unsalted butter

90 thickened cream

1 tbsp liquid glucose

Preheat the oven to 180c/350f/gas mark 4 and oil and line the base of a 22 cm cake tin baking paper. Make the cake base. Melt the chocolate in a bowl set of a pan of just simmering water (do not let the bowl touch the water) and stir until melted. Cool for 5 minutes. Whisk the egg whites and sugar together for 3 minutes until thick and glossy and then stir in the egg yolks, cocoa powder and finally the melted chocolate until evenly combined. Pour into the prepared tin and bake for 12 minutes. Remove from the oven and leave to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.

Oil and line the base and sides of a deep 20 cm loose bottom cake tin. Press the cooled cake into the base of the tin so it fits as snuggly as possible. Set aside.

Make the mousse. Place the gelatine leaves in a bowl and cover with cold water, leave to soak for 5 minutes until the leaves soften. Squeeze the water from the gelatine and place in a small saucepan with the Tia Maria. Heat very gently, stirring until the gelatine is completely dissolved.

Melt the chocolate in a bowl set over a pan of just simmering water (do not let the base of the bowl touch the water) stirring until smooth. Let cool for 5 minutes, then beat in the egg yolks and cream and stir in the gelatine mixture. Whisk the egg whites in a clean bowl until stiff and carefully fold through the chocolate mixture until evenly combined. Pour over the cake base and chill for 4 hours or until firm.

Make the glaze. Place the chocolate, butter, cream and liquid glucose in a small saucepan and stir over a gentle heat until smooth. Cool for 5 minutes and then very carefully pour over the top of the set mousse. Chill for a further 1 hour until set.

Carefully remove the mousse cake from the tin and peel away the paper. Decorate the top with your preferred decorations. To serve use a knife dipped into hot water to help cut smoothly through the three layers.

Divine chocolate cups with salted cocoa nib caramel shards

divine choc cups 1

Serves: 6

Cocoa nib are lightly crushed cocoa beans. They are readily available from larger supermarkets, health food stores or online.

250 ml double cream

1/2 vanilla pod

125 g dark chocolate

2 egg yolks

1 tbsp caster sugar

salted cocoa nib caramel shards

125 g caster sugar

3 tbsp water

2 tbsp cocoa nibs

1 tsp sea salt

Preheat the oven to 140c/275f/gas mark 1 and place 6 x 100 ml cups or ramekin dishes in a baking tin. Place 175 ml of cream in a small saucepan and scrape in the seeds from the vanilla pod. Heat gently until the cream just starts to simmer, but do not allow the mixture to boil. Remove from the heat and leave to infuse for 20 minutes.

Melt the remaining cream and chocolate together in a bowl set over a pan of just simmering water (do not let the bowl touch the water) stirring until smooth. Beat the egg yolks and sugar together and stir in the chocolate cream and vanilla cream until combined.

Divide the mixture between the cups and pour in enough boiling water to come half way up the sides. Transfer to the oven and bake for about 30-35 minutes until they are just firm in the middle. Cool and then refrigerate over night.

Make the caramel about 30 minutes before serving. Place the sugar and water in a saucepan and heat very gently without stirring until the sugar is completely dissolved. Bring to the boil and cook for about 5 minutes until the liquid turns a golden caramel colour.

Meanwhile, place a sheet of baking paper on a baking tray and have the cocoa nibs and sea salt to hand. As soon as the caramel is ready pour onto the prepared paper and allow it to form a thin pool. Immediately scatter over the coco nibs and sea salt and set aside to cool and set. Break the toffee into shards and serve a few shards on top of each chocolate cup.

Molten chocolate and dulce de leche puddings

molten chocolate pudding 1

Serves: 4

100 g unsalted butter, plus extra for greasing

100g dark chocolate

2 eggs, plus 2 egg yolks

1 tsp vanilla essence

125 g caster sugar

100 g plain flour, plus extra for dusting

4 tsp salted caramel sauce

cocoa powder, to dust

double cream, to serve

Preheat the oven to 180c/350f/gas mark 4. Line the bases and brush the insides of 4 x 150 ml metal dariole molds with melted butter and chill for 10 minutes. Arrange the molds on a baking tin.

Meanwhile, melt the butter and chocolate together in a saucepan, stirring until melted. Remove from the heat and leave to cool for 5 minutes.

Beat the eggs, egg yolks, vanilla essence and sugar in a bowl, using an electric whisk, for 3-4 minutes until thick and fluffy. Sift over the flour and carefully fold in along with the chocolate mixture until smooth.

Spoon half the mix into the prepared molds, add 1 teaspoon of salted caramel sauce to the middle of each one and cover with the remaining chocolate mixture to about 5 mm from the top. Bake for 15 minutes until the tops are set and slightly cracked. Remove from the oven but let cool in the tins for 5 minutes.

Invert the puddings onto serving plates tapping the bases lightly if necessary. Remove the paper from the bases. Dust with cocoa powder and serve immediately with cream.


 

 

 

Recipe of the week…………beef and chocolate!

Winter is most certainly upon us, with frosty mornings and log fires. It is just the time of year when I begin to crave comfort food. This rich beef stew flavoured with cinnamon and chocolate was inspired by a classic Catalan dish Estofado de Ternera a la Catalana. A little dark chocolate is added to the stew towards the end of cooking giving it a unique flavour.  It is likely that the dish originated in Mexico, where chocolate is added to counteract the fiery heat of the chillies in the classic Mexican stew,  Mole poblano.

It can be served with rice, but I love it spooned over potatoes, mashed with olive oil.

Beef stew with chocolate and cinnamon

Beef Stew

Serves: 6

1.5 kg beef chuck steak, cubed

200 g panchetta, diced

4 tbs extra virgin olive oil

75 ml red wine vinegar

2 onions, chopped

4 garlic cloves, chopped

2 carrots, roughly chopped

2 cinnamon sticks, crumbled

4 large sprigs fresh thyme

3 strips orange peel

300 ml red wine

750 ml beef stock

4 tbs tomato puree

2 tbs dark 75% or higher chocolate, finely chopped

salt and pepper

flat leaf parsley, to garnish

olive oil mash, to serve

Preheat the oven to 160c. Season the beef with salt and pepper. Heat a large frying pan and dry fry the panchetta for 2-3 minutes until golden. Transfer to a flame-proof casserole. Add 1 tablespoon of oil to the frying pan and fry the beef in batches for 5 minutes until evenly browned, adding more oil if necessary. Transfer to the casserole.

Pour the wine vinegar into the frying pan and stir over a medium heat to deglaze the pan and reduce slightly. Add to the meat.

Add the remaining oil to the casserole and fry the onions, garlic, carrot and some salt and pepper for 10 minutes. Add to the meat with the cinnamon sticks, thyme and orange peel and then stir in the wine, stock and tomato puree. Place some foil over the pan and then seal with the lid. Bring to the boil, transfer to the oven and cook for 11/2 hours or until the meat is tender.

Place the chocolate in a small bowl and stir in 2-3 tablespoons of the meat juices until smooth. Then stir this back into the stew and return to the oven for a further 15 minutes. Garnish with parsley and serve with olive oil mash.

Tip: Olive oil mash compliments the stew perfectly. Make mash potato in the usual way but substitute a fruity extra virgin olive oil for butter along with a splash of milk for the perfect consistency.

© text and recipe Louise Pickford/© photo Ian Wallace

First published in Grazia UK.

 

Recipe of the week………….baked eggs

Baked eggs and Prosciutto with sage butter

A perfect way to begin the day. Spoil yourself this coming weekend (or weekday if you’re lucky enough) to a one pot dish of eggs baked in the oven with prosciutto and crispy sage leaves. It is a simple but quite delicious way to cook and serve eggs – an ideal brunch dish for 2.

Baked Eggs and Ham 2

25 g butter

12 large sage leaves

4 eggs

4 large slices prosciutto

1 tbs chopped fresh parsley, optional

a pinch smoked paprika

2 slices toasted sourdough

Preheat the oven to 200c/fan forced 180c. Melt the butter in a 20 cm ovenproof frying pan and gently fry the sage leaves over a medium heat for abut 1 minute until crisp and golden. Remove the sage leaves with a slotted spoon and set aside.

Place the ham slices in the ham and crack in the eggs so they all fit in a single layer. Transfer to the oven and bake for 3-4 minutes until the eggs are cooked to your liking.

Scatter over the sage leaves, parsley and a little smoked paprika and serve with toasted sourdough.

Tip: Although a heavy oven-proof frying pan is ideal for this dish, if you don’t have one then use a baking dish and fry the sage butter in a small frying pan first.

Recipe of the week……………duck salad

Duck Salad

Sesame and soy duck fillets and green papaya salad

Serves: 4

Green papaya is a used extensively in Thai and South East Asian cooking where it is traditionally served as a refreshing salad. The slightly tart quality of the fruit absorbs the sweet salty dressing perfectly, a perfect foil to the richly flavoued duck.

4 x 200 g duck breast fillets

1 tbs soy sauce

1 tbs fish sauce

2 tsp caster sugar

1 tsp sesame oil

750 g green papaya, peeled, halved and  seeded

2 Lebanese cucumbers, thinly sliced

1/2 bunch each fresh Thai basil, coriander and mint

125 g grape cherry tomatoes, halved

4 tbs dry roasted peanuts, finely chopped

dressing

3 tbs fish sauce

3 tbs caster sugar

2 1/2 tbs fresh lime juice

2 small red chillies, thinly sliced and seeded if wished

sea salt

Thai crispy fried shallots, to garnish

Marinate the duck. Combine the marinade ingredients in a bowl. Score the skin of each duck breast several times with a sharp knife, add to the marinade, cover with cling wrap and chill for 4 hours.

Preheat the oven to 200c. Remove the duck from the marinade and rub dry with kitchen paper, sprinkle the skin with sea salt. Heat a heavy based ovenproof frying pan and sear the duck skin down form 1 minute until golden. Turn the duck breast oven, transfer to the oven and roast for 8-10 minutes until cooked through. Remove from the oven and rest for 5 minutes.

Meanwhile, thinly slice the papaya and cut into long thin strips or julienne. Place in a bowl and add the cucumber, herbs and cherry tomatoes. Whisk together the fish sauce, sugar and lime juice until the sugar is dissolved and stir in the chillies.

Thinly slice the duck breast and add to the salad with the dressing. Toss well, divide between plates and serve scattered with the peanuts and the fried shallots.

Recipe of the week…….Chicken

Sumac Chicken 

 

Barbecued chicken with sumac, pomegranate molasses and mograbiah

Here I use a whole chicken, butterflied, so it cooks evenly on the barbecue. Alternatively use chicken thigh joints and cook for 10-12 minutes each side.

Serves 4

1.75 kg free-range organic chicken

4 tbs extra virgin olive oil, plus extra to drizzle

1 tbs ground sumac

1 tsp ground cinnamon

2 tsp clear honey

2 tsp pomegranate molasses

1 garlic clove, crushed

juice 1/2 lemon

salad

200 g mograbiah or pearl couscous (see tip)

50 g picked watercress leaves

50 g dried cranberries

50 g blanched almonds, toasted and chopped

2 spring onions, trimmed and thinly sliced

2 tbs each chopped fresh mint and parsley

salt and pepper

Ask your butcher to butterfly the chicken for you. Combine half the oil, sumac, cinnamon and salt and pepper and rub all over the chicken. Leave to marinate overnight. Return to room temperature 1 hour before cooking.

Preheat the barbecue for 10 minutes until hot. Place the chicken skin side up on the barbecue plate, close the lid, reduce the heat to medium and cook for 20 minutes. Flip chicken over and cook for a further 10-15 minutes until the chicken is cooked through (to test skewer the leg meat, if the juices run clear it’s cooked).

Whisk together the remaining oil, honey, molasses, garlic and lemon juice and season to taste.

Transfer the cooked chicken to a board, chop into 8 large pieces (a meat cleaver or large knife is good for this) and place on a large platter with any juices. Pour over the dressing over the chicken and leave to rest in for 10 minutes.

Meanwhile, make the salad. Cook the mograbiah in lightly salted boiling water for 10-12 minutes until al dente. Drain, refresh under cold water and drain again, shaking off excess water. Place in a large bowl, add a glug of olive oil, stir well and leave to cool. Stir in the watercress, cranberries, almonds, spring onions and season to taste. Spoon onto plates and top with the chicken using the beautiful juices to dress the salad.

Tip: Mograbiah is a larger variety of couscous often referred to as pearl couscous and is used in the same way. It is great in salads or can be used to thicken soups and stews. It is available from most larger supermarkets or specialist food stores.