Category Archives: Side Dishes

Side Dish Recipe

Spaghetti with Brussels Sprout Salami Caper and Olive Breadcrumb Topping

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Photography Andy Arnfield – The Gourmet Grocer

All you brussels sprout haters look away, as today I am feeding my addiction of these delicious beauties. You either love them or hate them and I love them. I think a lot of people have been scared off by their parents boiling the life out of sprouts, until their colour disappears and so much that you need a straw to eat them, but cooked correctly good old brussels sprout are divine.
In this dish they are cooked al dente so they have a nice crisp bite and are nicely charred on the outside. Mixed in with the salty olives, salami and capers dressed in olive oil and lemon the sprouts are just perfect. Also in this dish I used Panko breadcrumbs which are available at your local Asian supermarket, they are really crispy and give a fantastic crunch in the topping. Enjoy!

INGREDIENTS

Serves 4

250g spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
200g brussels sprouts, cut in half
100g Italian salami
1 cup Panko breadcrumbs
1/2 cup black olives
2 tablespoon capers
2 tablespoons snipped chives
Salt
Pepper
Lemon wedges, for serving

HOW TO MAKE THIS RECIPE

In a pot of salted boiling water, cook the spaghetti until al dente. Meanwhile, in a large nonstick pan, heat the 1/4 cup of olive oil. Add the brussels sprouts, olives, capers and salami and cook over moderately high heat, stirring, until the salami is browned and cooked through, about 5 minutes. Stir in the Panko and cook until crisp, 3 minutes. Stir in the chives and season with salt and pepper. Drain the spaghetti. Top with the brussels sprout mixture, drizzle with olive oil and serve with lemon wedges.

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Filed under Pasta, Side Dishes

Yummy Scotch Eggs

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

A Ploughman’s Lunch would not be same without a Scotch Egg. This British stalwart is loved by millions and they are devoured by the tens of thousands in pubs and hostelries.  Everyone has their own recipe and rates themselves the best! There is one thing though that I really hate in this race to the top, is that cooks tend to change the recipe to have the yolk all runny.  Don’t try to fix something that isn’t broken I say!! The traditional recipe is to make these beauties with a set yolk and I for one couldn’t agree more with the originator of this delicious gem.  Scotch Eggs are simply delicious and I hope you enjoy my recipe.! ;0)

Ingredients

10 large free-range eggs , 2 beaten
800g quality sausage meat
1 small bunch fresh chives , finely chopped
1 small bunch fresh parsley , leaves picked and finely chopped
1 tablespoon English mustard
Sea salt
Freshly ground black pepper
Plain flour
150 g Panko breadcrumbs
2 litres vegetable oil

Method

Put the 8 eggs into a pan with 1 inch of water and bring to the boil. Steam for 6 minutes, then transfer to a bowl of iced water,  this stops the cooking process. Once cooled, carefully peel ,them making sure not to break the white.

Put the sausage meat in a bowl with the chives, parsley, English Mustard and a good pinch of salt and pepper. Mix well

For the crumbing have 3 plates ready – one with flour, one with the beaten eggs and a third with the panko breadcrumbs. To make the Scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs.

Heat the oil in a deep pan or deep fat fryer to about 175ºC/350ºF.  Carefully lower the eggs into the pan and cook for about 6 minutes, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

 

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Filed under Entree, Pork, Side Dishes

Cheesey Potato and Leek Bake

Video Andy Arnfield – The Gourmet Grocer

I have had a leg of lamb slow cooking for the past 5 hours and needed something to go with it that made the meat spectacular, so combining this beautiful slow cooked lamb and my addiction to blue cheese, I came up with this little beauty recipe that also incorporated spuds. There is nothing difficult about this dish, other than cutting everything into chunks and pouring over the cream, but the results are delicious. With cheese, always buy from a reputable cheesemonger, as they will be selling only the best available from around the globe.  In this dish I used Stilton, which is a British Blue, that can only be made in the counties of Derbyshire, Nottinghamshire and Leicestershire. Stilton has a rich deep flavour and crumbles well when it comes to finishing of this dish.  Enjoy

1 kg medium potatoes cut into slices on the mandolin
2 red onions cut into slices
1 leek white part only washed and cut into thick slices
2 garlic cloves
10 sprigs fresh thyme
2 sprigs rosemary leaves picked
300mls pouring cream
200g cheddar cheese
125g crumbly blue Cheese ( I like to you use Stilton )

Method

1. Preheat oven to 180˚C and grease 2.5 litre oven dish.
2. Layer potatoes, leek, red onion and garlic in dish and top with the rosemary and thyme. Pour over cream, season with salt and pepper and pour over potato mixture. Top with blue cheese
3. Bake, uncovered for about 1  hours until potatoes are tender.
4. Serve straight from the oven.

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Spicy Smokey Bacon Mac and Cheese

Smokey Bacon Mac and Cheese

Photography – Andy Arnfield

From being a child one of my favourite dishes was mac and cheese, now all grown up and sporting a wider pallet, adding yummy ingredients like gourmet cheese and chilli just comes naturally. I have just been on a fantastic BBQ course and had a juicy, smokey rack of pork ribs cooking, I needed something delicious to accompany so what better than Spicy Smokey Bacon, Mac and Cheese. Delicious ! Enjoy!

SERVES 4

½ tsp sea salt + more for pasta water
250g smoked bacon, uncooked
2 Tbsp unsalted butter
1 cup chicken stock
¼ cup all-purpose flour
½ teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon chili powder
1 tablespoon paste
½ tablespoon Worcestershire sauce
2 cups milk
100g extra sharp cheddar, grated
100g smoked provolone cheese, grated
100g asiago  cheese, grated
250g dry Macaroni
2 slices of day old bread
1 red chilli

Bring a covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente. Drain and set aside.

Meanwhile warm a large 12” pan over medium-high heat. Cut bacon into bite size pieces and add them into the pan. Stir occasionally as needed. Cook until crisp. While the bacon is cooking, grate cheeses and prepare remaining ingredients. Once bacon is cooked through, remove bacon onto kitchen towel with a slotted spoon to drain. Reserve 2 tablespoons of bacon fat and discard the rest. Add butter. Once melted add flour and whisk to combine to make a roux Add spices, chili paste, Worcestershire, chicken broth. Whisk to combine. Allow to come to a bubble for 3 minutes until thickened. Add milk. Whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.

Add pasta to sauce and stir to combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.

In a blender blitz bread into fine bread crumbs. Toast in a frying pan until crispy and sprinkle over the macaroni. Garnish with sliced red chilli

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Filed under Cheese, Recipes, Side Dishes

Potato, Bacon, Leek and Blue Cheese Bake

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Photography Andy Arnfield – The Gourmet Grocer

I have had a leg of lamb slow cooking for the past 5 hours and needed something to go with it that made the meat spectacular, so combining this beautiful slow cooked lamb and my addiction to blue cheese, I came up with this little beauty recipe that also incorporated spuds. There is nothing difficult about this dish, other than cutting everything into chunks and pouring over the stock and cream, but the results are delicious. With cheese, always buy from a reputable cheesemonger, as they will be selling only the best available from around the globe. In this dish I used Stilton, which is a British Blue, that can only be made in the counties of Derbyshire, Nottinghamshire and Leicestershire. Stilton has a rich deep flavour and crumbles well when it comes to finishing of this dish. Enjoy

1 kg medium potatoes cut into thick slices
2 red onions cut into thick wedges
1 leek white part only washed and cut into thick slices
250g rindless smoked bacon coarsely chopped
10 sprigs fresh thyme
2 sprigs rosemary leaves picked
180 mls pouring cream
180 mls Chicken Stock
125g crumbly blue Cheese ( I like to you use Stilton )

Method

1. Preheat oven to 200˚C and grease 2.5 litre oven dish.
2. Combine potatoes, leek, red onion and bacon in dish and top with half the rosemary and thyme. Combine cream and stock in a jug, season with salt and pepper and pour over potato mixture.
3. Bake, uncovered for about 1 1/2 hours until potatoes are tender. Sprinkle over the blue cheese and the reserved rosemary and thyme. Bake until the cheese has melted.
4. Serve straight from the oven.

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Cranberry Walnut Loaf

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Photography Andy Arnfield – The Gourmet Grocer

My Brother In Law is over from the UK at the moment and he has a passion for baking amazing breads, so with the Gourmet Grocer HQ kitchen now finished, it was time to christen it with a bit of flour water and elbow grease.  I am not naturally a baker and was surprised at just how easy it was, but to be honest all the kneading looked like too much hard work for me, so when I make the next batch I will be using my kitchen Aid or Thermomix.  This loaf was delicious and you could try any combination of nuts and dried fruit you choose.  Enjoy!

1kg strong white bread flour
10g fast-action yeast
15g fine salt
1-2 tbsp sunflower, rapeseed or olive oil (optional), plus extra to oil the dough
600ml warm water
100g walnuts
100g dried cranberries

Combine the flour, yeast and salt in a large bowl. Add the oil, if using (not essential, but it makes for a slightly softer, more supple crumb), then add the water. Stir to create a rough, sticky dough. The dough really should be quite sticky at this stage – if it isn’t, add a splash more water.

Turn out the dough on to a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead, and a wetter dough is generally a better dough.

When the dough is smooth and elastic, add the walnuts and cranberries retaining a few to decorate the top and form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover with cling film or put inside a clean bin-liner and leave in a warm place until doubled in size – in the region of 1½ hours.

Tip the dough out on to a lightly floured surface and deflate with your fingertips. Reshape the dough into neat rounds and put on a lightly floured board to prove for around 45 minutes. Meanwhile, preheat the oven to 250°C/gas mark 10, or its highest setting. Put a baking tray in to heat up.

When the loaves have almost doubled in size again, take the hot baking tray from the oven and sprinkle with a little flour. Carefully transfer the risen loaves to the tray. Slash the tops with a sharp, serrated knife and decorate with the reserved walnuts and cranberries and put in the oven.

Bake for 10 minutes, then reduce the heat to 190°C/gas mark 5 and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers. Transfer to a rack to cool completely before slicing.

Recipe adapted from The River Cottage basic white loaf

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