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

Recipe of the week – beef

Beef with salt roasted celeriac and walnut Gorgonzola pesto

Delicious combination of earthy flavours and textures in this quick and simple mid week supper – photo Ian Wallace

Serves: 6

1 large celeriac, trimmed (about 1kg)

2 tbs extra virgin olive oil

1 tsp sea salt

1kg piece beef filet

pesto

100g walnut pieces

1/2 bunch flat leaf parsley

2 tbs green olives

2 anchovy fillets, drained and chopped

1 tbsp balsamic vinegar

55g gorgonzola cheese

2 cups Autumn salad leaves, such as radicchio, red oak leaf, red chicory

salt and pepper

Preheat oven to 200c/180c fan-forced and line a baking tray with baking parchment. Make the pesto. Place the walnuts, parsley, olives, anchovies and some pepper in a food processor and blend until smooth. Blend in the oil, half the balsamic vinegar and then stir in the gorgonzola. Season to taste and set aside.

Peel the celeriac and cut in half, then cut each half into 1 cm thick slices. Combine the oil and salt and rub all over the celeriac pieces. Arrange on the prepared tray and roast for 30 minutes until charred and softened. 

Meanwhile, season the beef fillet. Heat an oven-proof frying pan over a high heat and when hot add the beef. Sear for 5 minutes until browned all over. Transfer to the oven and cook for 10 minutes. Remove from the oven and rest for 5 minutes.

Cut the beef into 6 thick steaks and arrange on a second baking tray. Spoon the pesto onto each steak and return to the oven for 5 minutes until the beef is cooked perfectly and the pesto golden.

Divide the celeriac between plates and top with the beef steaks. Spoon over any pan juices and serve with some mixed salad leaves.

© photo Ian Wallace

© recipe Louise Pickford

First published by Taste.com.au

A good time was had by all

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As followers of my blog know, I ran my first ever pop up dinner on Saturday night, at the beautiful workshop venue Les Soeurs Anglaises in the Dordogne. Armed with fresh herbs, fiery chillies and a vat of fish sauce (note to self – make sure you have the lid on tight before transporting in the car!) and aided by the brilliant Sue Holland in the kitchen; her husband Ian, front of house and my Ian, head waiter (and photographer extraordinaire) we got through the evening with no mishaps or food disasters.

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Guests arrived promptly at 7pm and were seated in good time by 7.30pm. The amuse bouche – an explosion of Thai flavours – Betel leaves, home smoked trout, garlic, chilli paste, nam jim, herbs and salmon roe was followed by a Thai green curry soup, with a choice of either prawn, chicken or vegetarian. The main course for meat eaters was one of my favourite Vietnamese dishes, Caramel pork belly and was served with steamed jasmine rice and a tangy Green papaya salad that balanced the sweet richness of the pork. Vegetarians didn’t miss out on big flavours as they enjoyed Puffed tofu with chilli tamarind sauce, the rice and papaya salad.

From the convivial hum emanating from the dining room it seemed everyone was happy and the clean plates arriving back to the kitchen confirmed this. With the meal two thirds complete, Sue and I were able to catch our breath before adding the finishing touches to the dessert – Roasted tamarind pineapple with coconut sorbet and coconut caramel brittle.

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The evening drew to a close with the coffee or jasmine tea and diners left satisfied and full. The pop team had survived the night and we are all looking forward to hosting our next pop up – sometime in late April or early May.

I would like to thank my co-workers and of course Katie and Mike, owners of Les Soeurs Anglaises, for not only allowing us to use their venue but for gathering friends and family and spreading the word.

 

 

Exciting news…….my first pop up dinner

Silver Kitchen Restaurant Flyer (2)

I am so excited to be co-hosting my first ever pop up dinner at the beautiful Les Soeurs Anglaises in The Dordogne, SW France. I am also thrilled to be joined by fellow chef, artist, blogger and dear friend Sue Holland. Sue and her husband Ian, originally from Australia, co-owned and ran the wonderful seafood restaurant Customs House, in Baltimore, Co.Cork. Ireland. for 10 years before moving to France. Sue cooked whilst Ian was front of house and together they held the coveted Bib Gourmand in The Michelin Guide, from 2000 to 2006 as well as Seafood Restaurant of the Year 2004, Georgina Campbell’s Guide. In France they ran ” La Vielle Poste” Restaurant, Champagnolles, Charente Maritime from 2009 – 2011. Sue now spends her time cooking for various events, travel and posting on her great blog. https://customshouse.wordpress.com/

I am so looking forward to this new experience and with Sue alongside me I am super confident that the evening will be a huge success. Of course much of the ambience of the evening will be down to our beautiful location.

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Katie Armitage and her Husband Mike will welcome you to their stunning home and event venue, where they hold workshops throughout the summer months in the beautiful converted barn.

Tickets are limited and it is a first come first served event. so anyone in the area of SW France on 10th march, get in touch. I am going to be holding more of these dinners, so stay tuned.

 

 

 

Recipe of the week……Fish

Lemon crumbed fish with a shaved fennel, parsley and capers salad

Serves: 4

This is such a simple way of jazzing up baked fish fillets and is great for a mid week supper, ready in under 20 minutes!

50 ml extra virgin olive oil

2 garlic cloves, crushed

grated zest 2 lemons

75 g day old bread, crusts removed

2 tbs freshly grated Parmesan

2 tsp chopped fresh lemon thyme

4 x 200 g white fish fillets (see below)

salad

1 medium head fennel, trimmed

50 g baby spinach leaves

1l2 bunch fresh flat leaf parsley

2 tbs baby capers, drained

a little extra virgin olive oil

a little fresh lemon juice

salt and pepper

new potatoes, to serve

Preheat the oven to 190c (fan forced 170c). Heat the oil in a frying pan and gently fry the garlic and lemon zest over a low heat for 2-3 minutes until softened. Add the breadcrumbs, stir for 2-3 minutes until coated with oil but not browned and remove from the heat. Stir in the Parmesan and thyme and season to taste.

Heat a drizzle more oil in an oven proof frying pan or skillet and fry the fish fillets for 1 minute, turn over and carefully top with the breadcrumb mixture (don’t worry if some falls into the pan). Transfer to the oven and bake for 8 minutes. Remove from the oven and leave to rest for 5 minutes.

Meanwhile make the salad. Using a mandolin or sharp knife finely shave the fennel into a bowl add the spinach, parsley and capers. Combine a little olive oil and lemon juice and season to taste. Serve the crumbed fish with the salad and some boiled baby new potatoes.