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askwhatsforlunch · a month ago
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Roasted Chestnuts and Potatoes with Bacon
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These Roasted Chestnuts and Potatoes with Bacon are deliciously hearty and comforting, particularly if one has been out on a long walke or done heavy work in the garden!
Ingredients (serves 2):
6 medium potatoes 
3 large garlic cloves
2 fresh rosemary sprigs
1 teaspoon fleur de sel or sea salt flakes
½ teaspoon freshly cracked black pepper
3 tablespoons olive oil
4 strips smoked streaky bacon
250 grams/8.8 ounces chestnuts ( jar, canned or sous-vide)
3 tablespoons good quality White Port
Parmesan
Preheat oven to 210°C/410°F.
Peel and halve potatoes  and put them in a roasting dish or tin. Crush two of the garlic cloves and add to the potatoes, along with rosemary sprigs, scattering a few rosemary leaves onto the spuds. Season with fleur de sel and black pepper, and drizzle generously with olive oil. Toss well to coat in oil and herbs and seasoning, and place in the middle of the hot oven. Roast, at 210°C/410°F, 35 minutes.
With a sharp knife, cut bacon strips into bits. 
Add chestnuts and sliced garlic to the potatoes, and toss to combine. Drizzle generously with White Port. Scatter bacon bits liberally on top, and bake, a further 20 minutes, at 210°C/410°F.
Remove from the oven, and immediately shave Parmesan with a vegetable peeler, over the roasted vegetables.
Serve Roasted Chestnuts and Potatoes with Bacon hot.
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askwhatsforlunch · a month ago
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Tian
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A Tian, a fragrant dish of roasted courgette and tomatoes, is a versatile provençal side, which can compliment both a Pork Chop or Sage and Lemon Sardines, and is always exellent with a glass of chilled rosé!
Ingredients (serves 2):
2 large courgettes, rinsed
1 large garlic clove, minced
1 fluffy sprig fresh rosemary
1 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
2 small tomatoes, rinsed
Preheat oven to 210°C/410°F.
Cut courgettes into slices and place them in a large bowl. Add minced garlic. Remove rosemary leaves from the sprig, and tear them into the bowl. Season with fleur de sel and black pepper. Drizzle generously with olive oil. Toss thoroughly, gently, so that the oil, garlic and seasonings coat all courgette slices.
Arrange coated courgette slices upright in a round baking dish.
Cut tomatoes into slices, and gently toss them in remaining flavoured oil in the bowl. Arrange tomato slices liberally, between courgette slices.
Place dish in the middle of the hot oven, and bake, at 210°C/410°F, for 35 minutes.
Serve Tian hot, with meat or fish.
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askwhatsforlunch · a month ago
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Poached Egg Asparagus Salad (Vegetarian)
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A simple yet delicious way to start a meal, this Poached Egg Asparagus Salad is a taste of Spring on your plate! Happy Friday!
Ingredients (serves 4):
2 large eggs
1 tablespoon apple cider vinegar
1 teaspoon coarse sea salt
1 litre/1 quart water
1 teaspoon coarse sea salt
8 fresh green aparagus
8 leaves Romaine lettuce, rinsed
2 tablespoons Balsamic Vinaigrette
a pinch of salt and freshly cracked black pepper
In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegar and coarse sea salt. Break each egg into a cup or a glass. Using a wisk, stir the water to create a small whirlwind and drop one egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes. Repeat with remaining egg.
In a large saucepan, bring water to the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.
Trim the ends of the asparagus, and add to the boiling water. Cook, 10 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to a plate. Set aside.
Roughly chop Romaine lettuce, and cut asparagus into bits. Combine in a large bowl and drizzle generously with Balsamic Vinaigrette. Toss gently to coat well, and serve asparagus and lettuce into two plates.
Reheat poached eggs in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain and spoon one into each plate. Sprinkle eggs with a pinch of salt and black pepper.
Serve Poached Egg Asparagus Salad immediately, with toasted Bread.
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askwhatsforlunch · a month ago
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Navarin d’Agneau (Lamb and Turnip Stew)
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The skies may mainly maintain their beautiful blue hue, and the sun may often be shining, but the temperatures have dropped rather dramatically since last week (when it was positively Summer-y!) They drop below zero at night and there is frost on my bedroom window when I rise. Thus, I’m back at cooking heartwarming soups and gratins...  And this Navarin d’Agneau turns our Easter Roast Lamb and a few turnips into a most comforting stew!
Ingredients (serves 2):
1 tablespoon unsalted butter
1 tablespoon olive oil
6 medium to large turnips
3 medium carrots
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon dried thyme
1 1/2 cup leftover Roast Lamb Shallot Juices
1 cup water
290 grams/ ounces leftover Rosemary and Honey Roast Lamb
2 tablespoons demerara sugar
1 tablespoon plain flour
1 cup water
In a large Dutch oven, melt butter with olive oil over a medium flame. 
Peel and halve turnips; cut the largest into quarters. Once the butter is foaming, add turnips to the Dutch oven, and stir to coat in butter and oli.
Peel and slice carrots, and stir into the Dutch oven as well. 
Season with coarse sea salt, black pepper and dried thyme. Cook, a few minutes, until turnips start browning.
Stir in Roast Lamb Shallot Juices until melted, then add water. Sit leftover Rosemary and Honey Roast Lamb onto the vegetables, and bring to the boil. Then, reduce heat to medium and cover with the lid. Simmer, for about one hour.
In a small bowl, combine demerara sugar and flour; give a good stir. Gradually stir in water until well-blended. Pour mixture into the Dutch oven, and cook, stirring often until sauce thickens.
Serve Navarin d’Agneau hot.
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askwhatsforlunch · a month ago
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Rosemary and Honey Roast Lamb
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Since the half-leg of lamb I bought for our Easter Lunch comes from Aotearoa, I thought I might as well cook it with Kiwi flavours. Thus, I marinated it overnight in otaota rosemary, Manuka miēre me kāriki, and it makes a superbly fragrant and juicy Rosemary and Honey Roast Lamb! Happy Easter!
Ingredients (serves 6):
2 gralic cloves, minced
3 fluffy sprigs fresh rosemary
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 heaped tablespoons Manuka Honey
2 tablespoons olive oil
1 (1 kilogram/2.20 pound) half a leg of lamb
2 large shallots
1 ½ cup water
The day before, spoon minced garlic into a small bowl. Add the leaves of two rosemary sprigs, fleur de sel and black pepper. Stir in Manuka Honey and olive oil, until well-combined.
Score the half-leg of lamb all over, and rub generously with rosemary and honey oil. Keep in the refrigerator overnight, to marinate.
Preheat oven to 210°C/410°F.
Peel the shallots, and cut into halves. Scatter shallot halves at the bottom of a large roasting dish. Add remaining rosemary sprig Sit half-leg of lamb on the shallots, and pour water at the bottom of the dish. Roast, at 210°C/410°F, 1 hour and 45 minutes until well-browned on top, and cooked through, the meat will be very tender and juicy inside.
Serve Rosemary and Honey Roast Lamb hot, with Mint Sauce, shallot gravy, Roasted Potatoes and broad beans, peas and asparagus.
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askwhatsforlunch · a month ago
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Rosemary Redfish
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This flavourful Rosemary Redfish is so easy and quick to prepare and, besides the fish, only require ingredients you most certainly have in your larder and fridge, making it an ideal end-of-the week dinner! Happy Friday!
Ingredients (serves 2):
¼ cup plain flour
2 heaped teaspoons dried rosemary
3/4 teaspoon fleur de sel or sea salt flakes
1 teaspoon freshly cracked black pepper
240 grams/8.5 ounces redfish fillets, patted dry
1 1/2 tablespoon unsalted butter
1 1/2 tablespoon olive oil
lemon wedges, to serve
In a shallow plate, combine flour, dried rosemary, salt and black pepper; stir well to mix.
In a heavy-bottomed skillet, melt butter with olive oil until noisette (foaming and just starting to colour).
Dredge each redfish fillets into the Rosemary flour mixture, shaking off excess flour, and add to the hot pan. Cook, 3 or 4 minutes on each side, until cooked through and browned.
Serve Rosemary Redfish hot, with lemon wedges and Tomato Lentils.
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askwhatsforlunch · a month ago
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Tomato Lentils
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These fragrant, hearty Tomato Lentils make a simple, tasty side or dinner with Provençal accents.
Ingredients (serves 2 to 4):
1 cup green lentils (ideally Lentilles vertes du Puy)
2 cups water
2 tablespoons olive oil
1 large garlic clove
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon Red Chili Flakes
1 can diced tomatoes
1 cup water
Spoon green lentils into a medium bowl, and cover with water. Leave to soak, at least a couple of hours.
In a large, deep skillet, heat olive oil over medium heat. Add minced garlic, dried basil, dried rosemary and dried oregano, and fry, a couple of minutes.
Drain lentils, and stir into the skillet, coating well in herbs and oil. Season with fleur de sel, black pepper and Red Chili Flakes. Increase heat to medium-high and stir in diced tomatoes and water. Bring to the boil, then reduce heat to medium-low. Cover with a lid, and simmer, 30 to 35 minutes, until lentils are tender.
Serve Tomato Lentils hot, on their own or as a side to Rosemary Roast Chicken or Parmesan and Herb Redfish.
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disfordiana · a month ago
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askwhatsforlunch · a month ago
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Leek and Cream Eggs in Pots
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These simple and tasty Leek and Cream Eggs in Pots make an excellent weeday lunch!
Ingredients (serves 4):
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
the top (green) part of a large leek
2 large eggs
1/2 cup double cream
a pinch of salt and freshly cracked black pepper, to taste
nutmeg
1 1/2 cups boiling water
Generously butter 2 large ramekins and place them in a shallow baking dish. Set aside.
Preheat oven to 180°C/355°F.
Melt butter with olive oil in a medium nonstick skillet over medium heat. Chop leeks thinly and add to the skillet. Cover with the lid, and cook, 5 minutes. Remove from the heat.
Divide butter leeks between each ramekin , and pour ¼ cup doubke cream all over. Gently break an egg in the middle of each ramekin. Season, to taste, with salt and black pepper. Grate nutmeg on top.
Carefully pour boiling water in the baking dish. Place in the middle of the hot oven and bake, 15 minutes at 180°C/355°F.
Serve Leek and Cream Eggs in Pots immediately, with buttered bread or toasts.
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askwhatsforlunch · a month ago
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Celeriac Mash
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A fragrant, lighter alternative to your regular, this Celeriac Mash offers a flavour, and makes a lovely side to fish and meat alike.
Ingredients (serves 2):
1/2 small celeriac
1 cup skimmed milk
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
nutmeg
3 heaped tablespoons sour cream
1 tablespoon unsalted butter
With a sharp serrated knife, cut skin off the celeriac. Cube celeriac and place in a medium saucepan. Cover with milk, and season with coarse sea salt and black pepper. 
Heat over a medium flame, simmering for about 20 to 25 minutes, stirring occasionally to prevent milk from overflowing. Grate in about 1/4 teaspoon nutmeg.
Once celeriac is cooked, and milk half-eveaporated, remove from the heat and, using a stick blender, carefully process until smooth, gradually adding sour cream.
Return over a low flame and energetically stir in butter with a wooden spoon, until you have a beautiffuly fluffy, pale white mash.
Serve Celeriac Mash hot, as a side to Roast Sausage or Maple and Lime Salmon à l’Unilatéral.
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askwhatsforlunch · 2 months ago
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Pancetta and Thyme Celeriac Soup
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Sunday nights require comforting food; even more so when it has been a wet day and one went for a wellie walk or gardened in the rain! This creamy and flavourful Pancetta and Thyme Celeriac Soup is just the comfort one needs, a hug in a bowl if you will!
Ingredients (serves 2):
1 1/2 tablespoon olive oil
4 thin slices Pancetta
1 1/2 tablespoon unsalted butter
1 teaspoon dried thyme
1/2 a small celeriac
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
3 Chicken Stock Cubes  
3 1/2 cups water
1/2 cup double cream
Heat olive oil in a large saucepan over medium-high heat. Add Pancetta slices, and fry, a couple of minutes, until just crispy. Remove from the heat. Keep warm.
Add butter to the saucepan. Once melted, add dried thyme, and fry, 1 minute.
With a sharp serrated knife, cut off celeriac skin. Cube celeriac and stir into the butter and thyme, coating well. Cook, a couple of minutes, until it just start browning. Season with coarse sea salt and black pepper. Add Chicken Stock Cubes, and stir in water. Bring to the boil.
Then, reduce heat to low, cover with a lid, and simmer, 20 minutes, until celeriac is tender.
Pour mixture into a blender, and whizz,, increasing speed, until smooth. Gradually add double cream whilst processing.
Quickly return over the heat if necessary.
Serve generously into large bowls, topped with warm crispy Pancetta and drizzled with Pancetta fat.
Enjoy Pancetta and Thyme Celeriac Soup immediately.
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askwhatsforlunch · 2 months ago
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Green Soup with Cheese Dumplings (Vegetarian)
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This fragrant Green Soup with Cheese Dumplings is lean enough to make it suitable for a late supper, but also deliciously comforting, especially on a chill, rainy evening.
Ingredients (serves 2):
3 small leeks
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
7 cups water
1 cup plain flour
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon baking powder
30 grams/1 ounce Mature English Cheddar
½ cup skimmed milk
1 1/2 cup frozen broccoli
Thoroughly rinse leeks under cold water, especially if they are Garden Leeks, to remove all dirt.
Finely chop leeks and spoon into a large pot. Add coarse sea salt, black pepper, and cover with water. Cover with the lid and set aside, half an hour. This will allow the broth to be very fragrant.
Heat Leek broth over medium-high heat, about 10 minutes.
Meanwhile, combine flour, salt, black pepper and baking powder in a medium bowl. Grate in Mature Cheddar, and stir with a wooden spoon to combine. Then, stir in milk.
Remove the lid from the pot. Spoon heaped tablespoons of the dumpling mixture into the pot. You should have about 8. Stir in broccoli. Cover with the lid, and cook, a further 15 minutes.
Serve Green Soup with Cheese Dumplings hot.
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askwhatsforlunch · 2 months ago
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Chives and Cheddar Scrambled Eggs
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These tasty Chives and Cheddar Scrambled Eggs make a simple and hearty breakfast, very good when it’s going to be a long day! Have a good one!
Ingredients (serves 2):
1 tablespoon unsalted butter
1/2 tablespoon olive oil
a small bunch fresh chives
4 large eggs
2 heaped tablespoons sour cream
a pinch of salt and freshly cracked black pepper, to taste
nutmeg
30 grams/1 ounce Mature English Cheddar
Melt butter with olive oil in a large skillet. 
Finely chop chives; set aside.
In a small bowl, lightly whisk the eggs with sour cream, salt and black pepper. Stir in chopped chives and grate in about 1/4 teaspoon nutmeg. Pour the eggs in the skillet, and immediately reduce heat to low. Using a wooden spatula, fold eggs in from the edge to the center, until cooked. Grate Cheddar on top, fold once more.
Serve Chives and Cheddar Scrambled Eggs immediately with buttered bread and Coffee or Tea.
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askwhatsforlunch · 2 months ago
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Spaghetti Cacio e Pepe (Vegetarian)
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A very simple, but oh-so-very-tasty pasta recipe when all you have is the pasta peppercorns and a bit of cheese! As this delicious Spaghetti Cacio e Pepe, that is exactly all you need, really!
Ingredients (serves 2):
250 grams/ whole-wheat spaghetti
1 long pepper
1/2 tablespoon whole black peppercorns
Pecorino Romano (or Parmesan)
1/2 tablespoon olive oil
In a large pot of salted boiling water, cook spaghetti according to package’s directions, generally 9 to 11 minutes, until al dente.
Meanwhile, break long pepper in half and place into a mortar, along with black peppercorns. Crush and grind with the pestle untli finely cracked.
Using the coarse side of a box grater, grate about 1 cup Pecorino Romano into serving bowl. Add 3/4 of the cracked black pepper, and toss to combine.
Scoop 1/2 cup of the starchy pasta water from the pot, and gradually stir into the cheese, stirring with a wooden spoon, until it melts into a sauce. Then, gradually whisk in olive oil until sauce is pale and smooth.
Quickly drain the pasta and toss well into the pepper and cheese sauce to coat generously.
Sprinkle with reserved cracked black pepper, and serve Spaghetti Cacio e Pepe immediately.
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askwhatsforlunch · 2 months ago
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Hollandaise Scallops
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These Hollandaise Scallops make a flavoursome and rather elegant dinner, but are really quick and easy to prepare!
Ingredients (serves 2):
2 ½ tablespoons unsalted butter
1 large egg yolk
1 heaped teaspoon Dijon mustard
a large lemon
1 tablespoon unsalted butter
1 tablespoon olive oil
a dozen fresh scallops (or thawed, if frozen)
a pinch of fleur de sel and freshly cracked black pepper, to taste
Melt the butter and set aside.
In a medium bowl, whisk Dijon mustard and egg yolk. Thorooughly squeeze in lemon juice. Fit bowl over a small saucepan of simmering water, and whisk until mixture slightly thickens. Without stopping whisking, gradually add melted butter to the yolk mixture in a slow, steady stream. Whisk until butter is fully incorporated and hollandaise is smooth. Keep warm.
Heat a medium skillet over medium-high heat. Melt butter with olive oil. Once foaming, add scallops, and cook, about a couple of minutes on each side, to brown. Season with fleur de sel and black pepper.
Serve Hollandaise Scallops hot, with fluffy white rice.
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