Spaghetti with Brussels Sprout Salami Caper and Olive Breadcrumb Topping

13393355_10154107220785985_1460534917_n

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.

Leave a Comment

Filed under Pasta, Side Dishes

Chicken Normandy Pot Roast in Apple Cider Sauce

Normandychicken1

Photography Andy Arnfield – The Gourmet Grocer

Winter has hit Sydney with a  bang this week, which isn’t too much of a bad thing as I love it!!!! Coming from the North of England, Winter to me means stews, soups, roasts and anything gorgeously hearty really!! Rich decedent flavours are something I grew up with and with the aid of my trusty Dutch oven, a chicken pot roast was in order. Normandy Chicken is one of the most famous dishes in France and has been eaten for centuries, the succulent chicken drenched in the apple cider creamy sauce is simply delicious. A true one pot wonder, with fool proof results! Enjoy

Ingredient

1 tbsp olive oi
1 onion, sliced
100g pancetta, diced
1x 1.5kg whole free range chicken
350ml dry cider
300ml chicken stock
2 Granny smith apples, cored and sliced
4 tbsp creme fraiche
large handful flat leaf parsley, chopped
salt and pepper to taste

Method

Preheat the oven to 180°C, fan forced 160°C. Heat the olive oil in a large frying pan. Add the onion and cook for 3-4 minutes until softened. Remove from the pan, add the pancetta and cook for 3-4 minutes until brown and crispy, then set aside. Add a little extra oil to the pan if needed, then brown the chicken all over. Turn regularly, pressing down on each side. Remove the chicken from the pan and pour in the cider, scraping up any crispy bits.

Put the sliced onions and bacon in a dutch oven, then put the chicken on top. Add the cider pan juices and stock. Cover with a lid and bake in the oven for 50 minutes.

Add the apples and cook uncovered for 20 minutes, or until the juices of the chicken run clear. Stir in the crème fraîche and sprinkle over the parsley.

Leave a Comment

Filed under Chicken

Spicy Orange Maple Wholemeal Carrot Cake

13393993_10154102266410985_1213625696331523334_n

Photography Andy Arnfield _ The Gourmet Grocer

This weekend in Sydney was just horrendous, with lashing storms and torrential rain, there was no way I was leaving the house and comfort food was required, to go with a big steaming mug of hot chocolate, so my all time favourite cake was called for, the good old carrot cake. Just to mix things up a bit, I thought I would sway away from tradition and include the warm flavours of orange and maple syrup and, not that I am really bothered about how healthy a cake is, I decided to use wholemeal flour and the results were stunning. I am sat here writing this post with a nice big piece of cake now. The recipe below, is for a three layer cake, which would happily feed 18-24 people, but if you wanted to make a smaller version just divide the ingredients into thirds for the same result

Yield 18-24

For the cake

1 1/2 cups  vegetable oil
3 cups  wholemeal plain flour and more for flouring the pans
3 tsp. ground cinnamon
2 tsp. baking powder
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground ginger
1/2 tsp. table salt
6 large eggs
450g grated carrots
3 cups packed light brown sugar
Zest of one orange
1 1/2 cups chopped walnuts, toasted
2 tsp. vanilla extract

For the frosting

500g cream cheese, softened
250g unsalted butter, softened
250g icing sugar
1/4 maple syrup
4 tsp. pure vanilla extract
3/4 tsp. table salt
2 cups chopped walnuts and some whole for decoration

Directions
Position a rack in the center of the oven and heat the oven to 180°c. Lightly spray oil and flour on the sides of three 9 x 2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with baking paper.

In a bowl, combine the flour, cinnamon, baking powder, nutmeg, ginger, and salt. In a large bowl, with a hand mixer,  or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, orange zest, and vanilla  until well blended. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the mix evenly between the prepared pans.

Bake until the tops of the cakes spring back, when lightly pressed and a skewer inserted into the centers comes out clean, around 30 minutes.

Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes, invert them onto the rack, remove the pans, and carefully peel away the baking paper. Set the cakes aside to cool completely before frosting.

For The Frosting
In a large bowl, beat the cream cheese and butter, with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the icing sugar, maple syrup, vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.
Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1 1/2 cups of the frosting over the top of the cake. Top with the remaining cake layers, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake . Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting and coat the out side edge with the chopped walnuts. Decorate the top with the whole walnuts

Leave a Comment

Filed under Desserts

Hoisin Chicken Salad

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

Who doesn’t love a delicious fresh crunchy salad? Add a tangy sharp/sweet dressing and you have a winning dish that everyone will love. In this recipe I have seasoned the chicken with shichimi togarashi which is a spice blend containing sea salt, chilli, white poppy seeds, unhulled golden sesame seeds, black sesame seeds, orange peel, brown mustard seeds, Sichuan pepper and lemon myrtle , this exotic spice blend just brings the chicken to life. You can buy this blend here

Serves 2

Ingredients

2 large chicken breasts
Shasimi Togarashi
White pepper
Sea salt
2 tablespoons vegetable oil
4 cups Chinese cabbage
3 spring onions both white and green parts sliced
1 cup picked mint leaves
1 cup coriander leaves chopped
1/2 cup toasted peanuts
1 yellow pepper slices
1/2 cup crispy noodles
1 cup cherry tomatoes halved
1 cup beansprouts

Season both sides of the chicken breast well with the salt, pepper and shichimi togarashi and in a large frying pan with the vegetable oil fry until golden brown and cooked through. Set to one side to rest and then sliced

Shred the cabbage and combine with the coriander leaves, mint leaves and sliced spring onions, Place in your serving bowl and dress with the dressing. Now add the chicken, beansprouts, yellow pepper, peanuts, crispy noodles, tomatoes and  snowpeas . Add more dressing to taste.

Hoisin Dressing:

1/2 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
2 teaspoons soy sauce
1 teaspoon minced garlic
1/2 teaspoon chilli flakes

Hoisin Dressing:
In a bowl, combine the ingredients and whisk well to blend, taste and season as necessary

Leave a Comment

by | May 25, 2016 · 6:45 am

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.

 

Leave a Comment

Filed under Entree, Pork, Side Dishes

Sticky Asian Lamb Ribs

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

I don’t know anyone who cannot resist a big bowl of lamb ribs which are slow cooked to perfection. There are so many ways you can make these delicious morsels but my favorite has to be sticky Asian style. The video above shows you how quick and simple they are to prepare and also I didn’t leave to marinate on this occasion,  but if you have the time it really adds to the flavour. Serve as a scrummy entree or as a snack to have with drinks!

Ingredients

1 Kilo Lamb ribs
1 tbsp grated ginger
2 tbsp Chinese rice wine
1 tsp sesame oil
3 tbsp hoisin sauce
1 tbsp honey
1 tsp soy sauce
1 the juice from lime
2 tsp toasted sesame seeds

Method

1.Place the ribs into a large bowl with the ginger, Chinese rice wine, sesame oil and 3 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.

2.Preheat the oven to 175ºC. Place the ribs and marinade into a large baking dish, cover with a sheet of baking paper (this prevents burning)  cook for 2 ½ hours or until very tender. Set the ribs aside and allow to cool slightly.
 3.Sprinkle with the sesame seeds a squeeze of lime and serve.-

Leave a Comment

by | May 2, 2016 · 2:26 am

Sticky Asian Lamb Ribs

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

I don’t know anyone who cannot resist a big bowl of lamb ribs which are slow cooked to perfection. There are so many ways you can make these delicious morsels but my favorite has to be sticky Asian style. The video above shows you how quick and simple they are to prepare and also I didn’t leave to marinate on this occasion,  but if you have the time it really adds to the flavour. Serve as a scrummy entree or as a snack to have with drinks!

Ingredients

1 Kilo Lamb ribs
1 tbsp grated ginger
2 tbsp Chinese rice wine
1 tsp sesame oil
3 tbsp hoisin sauce
1 tbsp honey
1 tsp soy sauce
1 the juice from lime
2 tsp toasted sesame seeds

Method

1.Place the ribs into a large bowl with the ginger, Chinese rice wine, sesame oil and 3 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.

2.Preheat the oven to 175ºC. Place the ribs and marinade into a large baking dish, cover with a sheet of baking paper (this prevents burning)  cook for 2 ½ hours or until very tender. Set the ribs aside and allow to cool slightly.
 3.Sprinkle with the sesame seeds a squeeze of lime and serve.-

Leave a Comment

Filed under Lamb

Cheesey Fish Pie

Ingredients

50g  Cheddar cheese, finely grated
700g firm white fish
8 cornichons (Continental gherkins), drained, rinsed and chopped
1 heaped tablespoon chopped fresh parsley
1 level dessertspoon chopped fresh dill
salt and freshly milled black pepper
300g fresh Salmon fillet
399g uncooked tiger prawns
5 fl oz (150 ml) dry white wine
275 ml of fish stock
1 cup frozen peas
1 tablespoon wasabi paste
2 oz (50 g) butter
2 oz (50 g) plain flour
2 level tablespoons crème fraîche
Method
Heat the wine and fish stock in a medium saucepan, add the bay leaf and some seasoning, then cut the white fish into chunks, add it to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked. Then remove the fish to a plate, using a draining spoon, and strain the liquid through a sieve into a bowl.

Melt the butter in a large frying pan. whisk in the flour and gently cook for 2 minutes. Then gradually add the strained fish stock little by little, whisking all the time. When you have a smooth sauce, turn the heat to its lowest setting and let the sauce gently cook for 5 minutes.

Then, whisk in the crème fraîche, followed by the cornichons, parsley and dill, wasabi paste and frozen peas

Give it all a good seasoning and remove it from the heat.

Add white fish, salmon and prawns to the sauce

Layer mash potato fish mixture and more mash before finally scattering the cheese over the surface and bake on a high shelf of the oven for 35-40 minutes.

Leave a Comment

Filed under Fish

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.

Leave a Comment

Filed under Side Dishes

Smokey Mexican Chilli Con Carne

Video Production Andy Arnfield – The Gourmet Grocer

Everyone has their favourite Chilli Con Carne recipe and will also claim theirs is the best! A tasty chilli is not difficult to make, but add a couple of great ingredients and you can make it mind blowing.  To make this dish, I recommend you add chipotle chill powder and Mexican cooking chocolate (both are available from The Gourmet Grocer). The chipotle gives a wonderful deep smokey flavour and the chocolate adds a slight sweetness but no you don’t taste the chocolate.  I suggest you give this recipe a whirl next time you fancy a comforting Chilli Con Carne and I will assure you this one will stand out from the rest! Enjoy ;0)

Ingredients

1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder
1 tsp chipotle powder
1 tsp paprika
1 tsp ground cumin
750g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
2 tsp grated Mexican cooking chocolate
2 tbsp tomato purée
410g can red kidney beans
coriander leaves and fresh lime to serve
plain boiled long grain rice, to serve
soured cream, to serve

Method

Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin, 1 teaspoon chipotle chilli powder. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp Mexican cooking chocolate,  and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Serve with soured cream and plain boiled long grain rice or Jacket potatoes

I adapted this recipe from BBC Good Food

1 Comment

by | April 10, 2016 · 1:08 am