sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
Showing posts with label jill dupleix. Show all posts
Showing posts with label jill dupleix. Show all posts
Monday, 28 April 2014
Monday, 14 April 2014
Jill Dupleix's sesame chicken salad with celery and cucumber
More fasting good news! It turns out, having paid close attention to the recipe, that lovely lovely Jill Dupleix's sesame chicken is *just* within the bounds of acceptability. Yay!
sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
Wednesday, 26 March 2014
Friday, 21 March 2014
Monday, 29 July 2013
jill dupliex's spaghetti alla carretiera
Let's face it, I've done zero experimenting since Ana and Milo left, and with one day to go before I get to kick back Wootton-stylee, I don't think we'll be doing much this time. Instead I feel like entertaining myself with an old favourite: Jill Dupliex's spaghetti alla carretiera.
It's a great combination of meaty tuna, and pungent and fleshy porcini mushrooms, all wrapped up in spaghetti. And another helping of huge squares of parmesan of course. It's feels deceptively light eating it, but I struggle to finish more than one plate, although I obviously struggle through.
Looking back, Mrs Dupliex's got a lot to answer as even a cursory glance down her list of recipes reveals pretty much a greatest hits of our favourite meals: Sesame chicken salad, polpettine, lamb tagliata, and the newly-discovered broad bean crostini to name but four. Interestingly this isn't one of Ana's faves, but it's a meal I look forward to as soon as the door slams on her bottom on her way out. Not that I don't miss her or her bottom of course...
sources
jill dupleix's spaghetti alla carretiera - Jill Dupleix, Delicious, May 2007, p80
It's a great combination of meaty tuna, and pungent and fleshy porcini mushrooms, all wrapped up in spaghetti. And another helping of huge squares of parmesan of course. It's feels deceptively light eating it, but I struggle to finish more than one plate, although I obviously struggle through.
Looking back, Mrs Dupliex's got a lot to answer as even a cursory glance down her list of recipes reveals pretty much a greatest hits of our favourite meals: Sesame chicken salad, polpettine, lamb tagliata, and the newly-discovered broad bean crostini to name but four. Interestingly this isn't one of Ana's faves, but it's a meal I look forward to as soon as the door slams on her bottom on her way out. Not that I don't miss her or her bottom of course...
sources
jill dupleix's spaghetti alla carretiera - Jill Dupleix, Delicious, May 2007, p80
Monday, 8 July 2013
jill dupleix's sesame chicken salad with celery and cucumber
The *other* best thing about roast chicken are the left-overs, and if you can resist picking the warm flesh off the carcass and chowing down on the still-crispy skin, box it all up - including any remaining gravy/juice - bung it in the fridge, and you'll find you've got everything you need to knock-up super Jilly D's fantastic asian-inspired sesame chicken salad.
It's obviously one of our favourites, but you should really give it a go. It's stuffed with crunchy carrots and cucumbers, along with juicy chicken pieces, zingy lime and a sweet-sour sauce made up from peanut butter and some other cupboard staples. It just lifts your mood, and is perfect for a warm evening. Go on, give it a go - 'tis easy!
Wine Time
Generally with asian food, swirling as it is with acidity, spicy heat and umami flavours, you should look for a crisp, white with a little bit of sweetness in it. Classic matches include off-dry Rieslings, Gewurtztraminers, Moscato, and Prosecco. Luckily we till had some Viognier in the fridge from yesterday, which also fits the bill a treat.
sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
It's obviously one of our favourites, but you should really give it a go. It's stuffed with crunchy carrots and cucumbers, along with juicy chicken pieces, zingy lime and a sweet-sour sauce made up from peanut butter and some other cupboard staples. It just lifts your mood, and is perfect for a warm evening. Go on, give it a go - 'tis easy!
Wine Time
Generally with asian food, swirling as it is with acidity, spicy heat and umami flavours, you should look for a crisp, white with a little bit of sweetness in it. Classic matches include off-dry Rieslings, Gewurtztraminers, Moscato, and Prosecco. Luckily we till had some Viognier in the fridge from yesterday, which also fits the bill a treat.
sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
Sunday, 2 June 2013
jill dupliex's white bean polpettine
For athletes, we're very hungover. Yesterday not only was there the first installment of Lions Club to contend with (take that BaaBaas!), we followed it up with a Giraffe class lunch at our neighbours, Nick and Serena's.
Now the thing here is other than being lovely people in their own right, Nick is also the Nick Bell, former chef at Lanesborough and Bocca di Lupo. Having done my homework using scraps of information he's dropped at various PTA things here and there, I'm secretly very excited, and the table heaving full of rustic Italian fare did not disappoint, even if my memory has been somewhat blunted by lager.
Still today we're in recovery mode, and with Milo full from a birthday party, we opt for something light and quick. Do Poplettine count as 'burgers'? Despite being very similar to Silvana Franco's genius spiced cannellini and cous cous burgers we decide not, although I imagine if I made two massive patties rather than the smaller balls, they might just edge into the universal set of burgers. Anyway, as ever they are aces, although a conversation with Brenda reveals the Delicious version I cook, with salami in, is different to her recipe in Jilly D's book Delicious culled it from. I know, I'm sad.
Now the thing here is other than being lovely people in their own right, Nick is also the Nick Bell, former chef at Lanesborough and Bocca di Lupo. Having done my homework using scraps of information he's dropped at various PTA things here and there, I'm secretly very excited, and the table heaving full of rustic Italian fare did not disappoint, even if my memory has been somewhat blunted by lager.
Still today we're in recovery mode, and with Milo full from a birthday party, we opt for something light and quick. Do Poplettine count as 'burgers'? Despite being very similar to Silvana Franco's genius spiced cannellini and cous cous burgers we decide not, although I imagine if I made two massive patties rather than the smaller balls, they might just edge into the universal set of burgers. Anyway, as ever they are aces, although a conversation with Brenda reveals the Delicious version I cook, with salami in, is different to her recipe in Jilly D's book Delicious culled it from. I know, I'm sad.
sources
white bean polpettine - Jilly D, the Parsley Book
Friday, 31 May 2013
jill dupleix's lamb tagliata
There's no two ways about it, I'm in a foul, unemployment-based mood today. I spend most of the morning moaning and being obstreperous, and the afternoon under a morose black cloud, barely stringing two words together. This is obviously A Very Bad Thing, but it turns out to be considerably worse as not only is Kay in residence, but Brenda has bought Ben and Feebs up for the day. I'm a bad husband.
I do make lunch and dinner, a begrudging Jill Dupliex double-whammy of the new Yummington classic, Broad Bean Crostini for lunch, followed by a Kay-fave, Lamb Tagliata. Both prepared with the minimum grace and the surliest presentation... actually maybe I could be a Michelin starred chef after all!
Wine Time
I'm torn with the lamb; my head says it's rosemary salt-packed flavour and fatty quality, needs something similarly herbaceous and tannic, in which case I'd be looking for a Southern Rhone or Languedoc red. They have rich dark fruit flavours, with an edge of the garrigue - or herbs de provence - flavours from the surrounding vegetation. However, I also reckon a juicy Pinot Noir would also go down a storm, but choose one from France as they tend to be earthier than New World Pinots and you need that musty quality to snuggle up to the rosemary.
I do make lunch and dinner, a begrudging Jill Dupliex double-whammy of the new Yummington classic, Broad Bean Crostini for lunch, followed by a Kay-fave, Lamb Tagliata. Both prepared with the minimum grace and the surliest presentation... actually maybe I could be a Michelin starred chef after all!
Wine Time
I'm torn with the lamb; my head says it's rosemary salt-packed flavour and fatty quality, needs something similarly herbaceous and tannic, in which case I'd be looking for a Southern Rhone or Languedoc red. They have rich dark fruit flavours, with an edge of the garrigue - or herbs de provence - flavours from the surrounding vegetation. However, I also reckon a juicy Pinot Noir would also go down a storm, but choose one from France as they tend to be earthier than New World Pinots and you need that musty quality to snuggle up to the rosemary.
sources
broad bean crostini with parmesan - Jill Dupleix, Delicious, May 2008, p82
lamb tagliata - Jill Dupleix, Delicious, October 2007, p138
Tuesday, 7 May 2013
jill dupleix's lamb tagliata
I can't believe we haven't had Jilly D's magic lamb tagliata for over a year? Not that my updating/this blog is in anyway an accurate historical record of course...
Anyway, having made my debut at Twickenham Job Centre Plus this morning, this afternoon is spent in much more jolly circumstances - meeting up with fellow dole bludger and AOL refugee, Miss Jessica Lewis, for riverside job seekers coffees at Tide Tables. She trumps me however, having spent the last five months swanning around Key-nya. The coffee's not bad btw, the wraps look amazing, but the queue is dire.
Monkey is on good form when I pick him up so we have an extensive scamper in the park, and by the time we get back Ana is also home, so we decide to all eat together: Milo has a smorgasbord of nibbles and cheese sandwiches, and we get lamb:
It's quite a punchy recipe what with the rocket, rosemary salt and lamb, so we've never really tried giving it to Milo, but having filched forkfuls from both our plates, he's definitely having some next time.
He likes cherry tomatoes AND lamb (kebab, roast & minced) anyway, but what I think piques his interest is that he gets to help cook it; He harvested and helped chop the rosemary, and squished the tomatoes. I suppose like all of us, once he's invested effort in a thing he likes to enjoy some of the end product. Time will tell whether I believe him about liking rocket though.
Wine Time
This is a pungent and meaty salad, with a hit of acidity from the tomatoes, so you'll be looking for something that's got enough texture to stand up to the meat, but that's not so big as to overwhelm the herbs and peppery leaves. I'd be tempted to look at a Greek red, after all their whole cuisine seems to be rosemary and lamb-based, but if we're thinking availability a young, fresh Aussie Shiraz would be bang on.
You don't want a jammy number, but one full of fresh, dark fruit, and a lovely peppery finish that will complement both the salad and the rosemary. Try Penfolds Koonunga Hill Shiraz-Cab blend which is available in most supermarkets/offies.
sources
lamb tagliata - Jill Dupleix, Delicious, October 2007, p138
Anyway, having made my debut at Twickenham Job Centre Plus this morning, this afternoon is spent in much more jolly circumstances - meeting up with fellow dole bludger and AOL refugee, Miss Jessica Lewis, for riverside job seekers coffees at Tide Tables. She trumps me however, having spent the last five months swanning around Key-nya. The coffee's not bad btw, the wraps look amazing, but the queue is dire.
Monkey is on good form when I pick him up so we have an extensive scamper in the park, and by the time we get back Ana is also home, so we decide to all eat together: Milo has a smorgasbord of nibbles and cheese sandwiches, and we get lamb:
It's quite a punchy recipe what with the rocket, rosemary salt and lamb, so we've never really tried giving it to Milo, but having filched forkfuls from both our plates, he's definitely having some next time.
He likes cherry tomatoes AND lamb (kebab, roast & minced) anyway, but what I think piques his interest is that he gets to help cook it; He harvested and helped chop the rosemary, and squished the tomatoes. I suppose like all of us, once he's invested effort in a thing he likes to enjoy some of the end product. Time will tell whether I believe him about liking rocket though.
Wine Time
This is a pungent and meaty salad, with a hit of acidity from the tomatoes, so you'll be looking for something that's got enough texture to stand up to the meat, but that's not so big as to overwhelm the herbs and peppery leaves. I'd be tempted to look at a Greek red, after all their whole cuisine seems to be rosemary and lamb-based, but if we're thinking availability a young, fresh Aussie Shiraz would be bang on.
You don't want a jammy number, but one full of fresh, dark fruit, and a lovely peppery finish that will complement both the salad and the rosemary. Try Penfolds Koonunga Hill Shiraz-Cab blend which is available in most supermarkets/offies.
sources
lamb tagliata - Jill Dupleix, Delicious, October 2007, p138
Monday, 6 May 2013
BBQ at Helen and Guys, followed by Jill Dupleix's broad bean crostini with parmesan
Now we're talking Bank Holiday scorchers - 23 degrees, bring it on!
Naturally we kick off the hottest day of the year with some extreme exercise: Ana runs over Chiswick Bridge and back at high speed with Tina for an hour, and I crank out a better-than-last-time sunny 18K around Richmond Park. In fact I'm going so well I slightly lose track of time, only to be jolted out of it by an irate call from Ana pointing out I'm currently 20 minutes late for the BBQ at Helen and Guy's.
Luckily they are super laid back people, and with the advance party holding the fort before my arrival, everybody's happy playing in the sunshine. Apart from Guy, who's busy cremating sausages that even Milo won't eat. He's pretty good at a veggie kebabs though, and does a mean marinated lamb pitta. I have three.
However the problem with great hosting - if it can be even thought of as a 'problem' - is the fact you end up getting back later than planned, slightly heat struck, tired and with limited desire to cook dinner. Or even eat anything. Well, maybe something small?
Obviously spending a zen-like 25 minutes podding broad beans slightly changes matters, and we settle for the lovely Jilly Dupleix's small-but-perfectly-formed broad bean crostini. It's the taste sensation that's sweeping South West London!
sources
broad bean crostini with parmesan - Jill Dupleix, Delicious, May 2008, p82
Naturally we kick off the hottest day of the year with some extreme exercise: Ana runs over Chiswick Bridge and back at high speed with Tina for an hour, and I crank out a better-than-last-time sunny 18K around Richmond Park. In fact I'm going so well I slightly lose track of time, only to be jolted out of it by an irate call from Ana pointing out I'm currently 20 minutes late for the BBQ at Helen and Guy's.
Luckily they are super laid back people, and with the advance party holding the fort before my arrival, everybody's happy playing in the sunshine. Apart from Guy, who's busy cremating sausages that even Milo won't eat. He's pretty good at a veggie kebabs though, and does a mean marinated lamb pitta. I have three.
However the problem with great hosting - if it can be even thought of as a 'problem' - is the fact you end up getting back later than planned, slightly heat struck, tired and with limited desire to cook dinner. Or even eat anything. Well, maybe something small?
Obviously spending a zen-like 25 minutes podding broad beans slightly changes matters, and we settle for the lovely Jilly Dupleix's small-but-perfectly-formed broad bean crostini. It's the taste sensation that's sweeping South West London!
sources
broad bean crostini with parmesan - Jill Dupleix, Delicious, May 2008, p82
Tuesday, 30 April 2013
jill dupleix's broad bean crostini with parmesan
After a cheeky 5k run around the park in the sun this morning with Mrs B, we get an unexpected health boost with dinner this evening. Well 'boost' might be pushing it. It might be better to say "an unexpected reduction in calories" as tonight's fab-looking experimental Jilly D dinner turns out to be about a quarter of the size I thought it'd be.
Admittedly she does say it's a 'light supper', but 40 minutes of podding a tiny hillock of broad beans later, and 'light' seems a bit of an exaggeration. Health eh, it's great!
Oddly enough though, it's surprisingly filling. Okay, so we doubled up on the eggs, but pfaffy podding aside, this turns out to be utterly marvelous, albeit teeny tiny, and another candidate for the Yummington Mummington.
Wine Time
We used some left-over olive oil from the roasted peppers we had on Monday, so this has a more intense flavour than I imagine was planned, but it's not a particularly acidic meal; The egg and beans are quite creamy, as is the parmesan I suppose but with some salty piquancy.
Chardonnay would be a great friend for this but not I think, a woody one. You want fruit and buttery creaminess, so go New World and think South Africa and Australia or, if you want to show off your vino chops, I've had a delicious unoaked chard from Piemonte before. Boom.
sources
broad bean crostini with parmesan - Jill Dupleix, Delicious, May 2008, p82
Admittedly she does say it's a 'light supper', but 40 minutes of podding a tiny hillock of broad beans later, and 'light' seems a bit of an exaggeration. Health eh, it's great!
Oddly enough though, it's surprisingly filling. Okay, so we doubled up on the eggs, but pfaffy podding aside, this turns out to be utterly marvelous, albeit teeny tiny, and another candidate for the Yummington Mummington.
Wine Time
We used some left-over olive oil from the roasted peppers we had on Monday, so this has a more intense flavour than I imagine was planned, but it's not a particularly acidic meal; The egg and beans are quite creamy, as is the parmesan I suppose but with some salty piquancy.
Chardonnay would be a great friend for this but not I think, a woody one. You want fruit and buttery creaminess, so go New World and think South Africa and Australia or, if you want to show off your vino chops, I've had a delicious unoaked chard from Piemonte before. Boom.
sources
broad bean crostini with parmesan - Jill Dupleix, Delicious, May 2008, p82
Sunday, 21 April 2013
jill dupleix's sesame chicken salad with celery and cucumber & thai-spiced mussels with skinny fries
Whisper it, could summer finally be here? After yesterday's warm-but-windy opener, it's lovely today; a perfect day for a birthday picnic at Kew Gardens for our neighbour and professional Welshman, Al 'Is that coat my jacket?' Carter.
The problem is we've got nothing to take, unless we sacrifice our planned roast for one of Ana's favourite salads and picnic standby Sesame Chicken. There are swings to go with these roundabouts though. If we take the salad it means we've definitely got mussels for dinner which is definitely NOT in her top ten.
In the end the birthday boy gets Jilly D's zesty salad on the basis it's fab, quick to make and far easier to transport to Kew Gardens than half a kilo of shellfish.
As it turns out the mussels are a genius Sunday evening meal, not least because we're all fairly full of mini-Scotch eggs and other picnic fayre, so 500g of shellfish splits nicely three ways, accompanied by Bill Granger skinny fries.
Now we've finally got some baking parchment the chips work a treat - crisp, salty and perfect for soaking up the sauce - and though I say it myself, revisiting the Thai-spiced mussels from mine and Brian's birthday trip to L'Atelier des Chefs is my tastiest version yet! I urge you to try one of their courses as I still use all of the techniques I learned there.
However, having eaten mussels four or five times and previously enjoyed the whole debearding process, my mini right-hand man in all things mollusc lets me down and point-blank refuses to eat anything other than chips or baguette.
Wine Time
The trick here is to recognise that the mussels aren't the key flavour here, the sauce is, so all the usual suspects would work a treat. Take your pick from Kiwi Sauvs, Gewurtz and Gruner Veltliner for a classic and classy match. If you're feeling daring, take a leaf from Belgo's book and try a Belgian Witbeer, where the citrus notes make perfect sense with the fragrant Thai sauce.
sources
Skinny fries - Bill Granger, Simply Bill
Thai-Spiced Mussels - L'Atelier des Chefs
The problem is we've got nothing to take, unless we sacrifice our planned roast for one of Ana's favourite salads and picnic standby Sesame Chicken. There are swings to go with these roundabouts though. If we take the salad it means we've definitely got mussels for dinner which is definitely NOT in her top ten.
In the end the birthday boy gets Jilly D's zesty salad on the basis it's fab, quick to make and far easier to transport to Kew Gardens than half a kilo of shellfish.
As it turns out the mussels are a genius Sunday evening meal, not least because we're all fairly full of mini-Scotch eggs and other picnic fayre, so 500g of shellfish splits nicely three ways, accompanied by Bill Granger skinny fries.
Now we've finally got some baking parchment the chips work a treat - crisp, salty and perfect for soaking up the sauce - and though I say it myself, revisiting the Thai-spiced mussels from mine and Brian's birthday trip to L'Atelier des Chefs is my tastiest version yet! I urge you to try one of their courses as I still use all of the techniques I learned there.
However, having eaten mussels four or five times and previously enjoyed the whole debearding process, my mini right-hand man in all things mollusc lets me down and point-blank refuses to eat anything other than chips or baguette.
Wine Time
The trick here is to recognise that the mussels aren't the key flavour here, the sauce is, so all the usual suspects would work a treat. Take your pick from Kiwi Sauvs, Gewurtz and Gruner Veltliner for a classic and classy match. If you're feeling daring, take a leaf from Belgo's book and try a Belgian Witbeer, where the citrus notes make perfect sense with the fragrant Thai sauce.
sources
Skinny fries - Bill Granger, Simply Bill
Thai-Spiced Mussels - L'Atelier des Chefs
Tuesday, 29 January 2013
jill dupleix's white bean polpettine
Despite having been bought on Saturday - so in theory at least four days old - we're still riffing on farmer's market veg today, which is looking much fresher and perkier than anything we picked up in Waitrose a day later. Could it be the key to freshness is not sitting in a sealed bag full of argon? Who would've thought...
Polpettine tonight, mainly because we've got some salami lurking in the fridge that could do with disappearing, and also so we can use up the salad in an attempt to assuage our growing addiction the fig and chilli dressing.
As time goes by, I've realised the key with polpettine is not to make them too big, otherwise they don't hold together in the pan, and not to have the pan too hot otherwise the outside burns whilst the inside remains claggy and cold. Top tips there, you can have them for free.
wine time
I think we're still in super crisp white territory here; there's not a huge amount of salami to warrant getting a red in, and you've got to balance the mouth-coating qualities of the cannellini beans. Sauvs, Chenins, white riojas would all be fine, but I'm tempted to go with a super-dry Provencal rose, mainly because I can: It's combination of acidity and red fruit, would be ideal, particularly if you luck out and get a bigger-than-anticipated chunk of salami.
sources
white bean polpettine - Jilly D, the Parsley Book
Polpettine tonight, mainly because we've got some salami lurking in the fridge that could do with disappearing, and also so we can use up the salad in an attempt to assuage our growing addiction the fig and chilli dressing.
As time goes by, I've realised the key with polpettine is not to make them too big, otherwise they don't hold together in the pan, and not to have the pan too hot otherwise the outside burns whilst the inside remains claggy and cold. Top tips there, you can have them for free.
wine time
I think we're still in super crisp white territory here; there's not a huge amount of salami to warrant getting a red in, and you've got to balance the mouth-coating qualities of the cannellini beans. Sauvs, Chenins, white riojas would all be fine, but I'm tempted to go with a super-dry Provencal rose, mainly because I can: It's combination of acidity and red fruit, would be ideal, particularly if you luck out and get a bigger-than-anticipated chunk of salami.
sources
white bean polpettine - Jilly D, the Parsley Book
Monday, 11 June 2012
jill dupleix's white bean polpettine
Despite the fact it's summer, and therefore allegedly supposed to be getting quieter, we teeter on the edge of a super-busy fortnight with a whole stack of evening tastings before everybody disappears off on holiday.
With this in mind, and the fact tonight being a Monday, whatever's on the menu needs to be quicker than lightening. And really really filling, as I've just spent an hour doing burpees. And really healthy for the usual bikini-based reasons. Like we're going anywhere that needs a bikini this year...
It's a classic, and as we've never really convinced Milo about the merits of what are essentially mini veggie burgers with salami in, it all means more for us. With wine. And salad.
sources
white bean polpettine - Jilly D, the Parsley Book
With this in mind, and the fact tonight being a Monday, whatever's on the menu needs to be quicker than lightening. And really really filling, as I've just spent an hour doing burpees. And really healthy for the usual bikini-based reasons. Like we're going anywhere that needs a bikini this year...
It's a classic, and as we've never really convinced Milo about the merits of what are essentially mini veggie burgers with salami in, it all means more for us. With wine. And salad.
sources
white bean polpettine - Jilly D, the Parsley Book
Wednesday, 30 May 2012
jill dupliex's sesame chicken salad with cucumber and celery
I can't believe this is the first time we've eaten this, this year? Can it be true? God it used to be such a weekly standby I could make it my sleep.
It's just as well really as we're both a bit knackered tonight, so we want something as quick as possible - with the slim chance of having some for lunch tomorrow - so we can take advantage of eating in what's left of the sunshine.
Wine Time
I'm tempted to say 'Stizzy water' or a beer, because nothing really matches that amazingly with molten peanut butter dressing, particularly something as sturdy as this is. Nope, I can't think of anything, I'll have to do some 'research'...
sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
It's just as well really as we're both a bit knackered tonight, so we want something as quick as possible - with the slim chance of having some for lunch tomorrow - so we can take advantage of eating in what's left of the sunshine.
Wine Time
I'm tempted to say 'Stizzy water' or a beer, because nothing really matches that amazingly with molten peanut butter dressing, particularly something as sturdy as this is. Nope, I can't think of anything, I'll have to do some 'research'...
sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
Monday, 30 January 2012
jill dupliex's avocado, pumpkin seed and spinach salad
After a freezing run home (and an equally brassic morning spent blitzing bikinis), salad is not what was planned. However, having turmericked my fish and spent an hour updating the blog with blase abandon, Ana's arrival from catnapping with Milo heralds a disappointing discovery - we don't have any coconut milk. Gahhhhhhhhhhhh!3
Nobody wants dry, turmeric and salt-coated cod for dinner, no matter how sunny it looks, and the new series of Whitechapel is but a moment away, so we hit the panic button and knock-up Jilly D's super-quick, super-tasty, super-healthy (although not super-warming) avocado salad with pumpkin seeds:
I suppose we can at least feel smugger than usual. We later knit our own cassocks from sackcloth, and frown at the feckless youth of this country.
sources
avocado, pumpkin seed and spinach salad - Jill Dupleix, Delicious-now-Parsley-Book, February 2009
Nobody wants dry, turmeric and salt-coated cod for dinner, no matter how sunny it looks, and the new series of Whitechapel is but a moment away, so we hit the panic button and knock-up Jilly D's super-quick, super-tasty, super-healthy (although not super-warming) avocado salad with pumpkin seeds:
I suppose we can at least feel smugger than usual. We later knit our own cassocks from sackcloth, and frown at the feckless youth of this country.
sources
avocado, pumpkin seed and spinach salad - Jill Dupleix, Delicious-now-Parsley-Book, February 2009
Saturday, 12 November 2011
jill dupleix's avocado, pumpkin seed and spinach salad
It's the weekend - hurrah! The perfect time to unwind, relax and shake off the stresses of the week... or to get up early, and spend the day battling a mountain of chores. To be fair, Ana is both up before me, and does more chores, although I do have to attempt some DIY electrickery on our new 'statement' lampshade, and entertain Milo at the cinema this afternoon. We're booking to see this btw...
Anyway, with massive lampshades sort-of dealt-with, knackered computers collected and the house spruced from top-to-bottom, we can't be too cracked to make an awful lot for dinner, so it's a quick and easy salad.
It doesn't look much, but it's a surprisingly hearty concoction, more so tonight because I couldn't get alfalfa sprouts and opted for chickpea sprouts instead. Ana describes it all as 'earthy', which could be good, could be bad. The fact she had seconds, and wanted to know how to make it for lunch this week, makes me think it's possibly a good earthiness.
This is officially an 'experimental' dish, although it's not - we originally road-tested it during the now-lost no-broadband-knackered-computer nine weeks.
sources
avocado, pumpkin seed and spinach salad - Jill Dupleix, Delicious, February 2009, now the Parsley Book
Anyway, with massive lampshades sort-of dealt-with, knackered computers collected and the house spruced from top-to-bottom, we can't be too cracked to make an awful lot for dinner, so it's a quick and easy salad.
It doesn't look much, but it's a surprisingly hearty concoction, more so tonight because I couldn't get alfalfa sprouts and opted for chickpea sprouts instead. Ana describes it all as 'earthy', which could be good, could be bad. The fact she had seconds, and wanted to know how to make it for lunch this week, makes me think it's possibly a good earthiness.
This is officially an 'experimental' dish, although it's not - we originally road-tested it during the now-lost no-broadband-knackered-computer nine weeks.
sources
avocado, pumpkin seed and spinach salad - Jill Dupleix, Delicious, February 2009, now the Parsley Book
Saturday, 20 August 2011
jill dupleix's lamb tagliata
What is wrong with me? I fell asleep not once but twice this afternoon watching La Vueleta this afternoon, and all I've done was take Milo to a birthday party and watch Wales sort-of put the smack-down on Argentina. Maybe I've got sleeping sickness. I also fell asleep reading stories tonight again...
So, once again we're down to whatever I can cook fairly quickly, and so we're not eating at midnight. Again. Lucky I earlier managed to replace the vine tomatoes Ana ate yesterday then, as we've got classic Jilly D's lamb tagliata:
Here's an interesting question Ana came up with last night: What would you cook if you were on Come Dine With Me? I'm not sure I know to be honest. I suppose you'd need something you'd feel confident enough to cook so it couldn't possibly go wrong, but it'd also need to look amazing AND you'd need to be able to carry a theme across three courses. Any ideas?
sources
lamb tagliata - Jill Dupleix, Delicious, October 2007, p138
So, once again we're down to whatever I can cook fairly quickly, and so we're not eating at midnight. Again. Lucky I earlier managed to replace the vine tomatoes Ana ate yesterday then, as we've got classic Jilly D's lamb tagliata:
Here's an interesting question Ana came up with last night: What would you cook if you were on Come Dine With Me? I'm not sure I know to be honest. I suppose you'd need something you'd feel confident enough to cook so it couldn't possibly go wrong, but it'd also need to look amazing AND you'd need to be able to carry a theme across three courses. Any ideas?
sources
lamb tagliata - Jill Dupleix, Delicious, October 2007, p138
Wednesday, 13 July 2011
jill dupleix's sesame chicken salad with cucumber and celery
After yesterday's exertions, I'm in the office today, learning the ropes and generally nodding as people talk about vintages and terroir. It's not just the wine that's new, I haven't *ever* had to start work at 0800 before, or indeed work, so by the time we knock off at 1830 I'm hanging for sleep, food and a drink - although I'm not quite ready for wine yet...
Food is easy though because I tactically planned ahead this week, buying a rotisserie chicken, and ready baton-ed carrots. All of which means tonight's zesty edition of Jilly Dupliex's sesame chicken salad is the work of but a moment:
It's just as well it's quick, because I am shagged...
sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
Food is easy though because I tactically planned ahead this week, buying a rotisserie chicken, and ready baton-ed carrots. All of which means tonight's zesty edition of Jilly Dupliex's sesame chicken salad is the work of but a moment:
It's just as well it's quick, because I am shagged...
sources
sesame chicken salad with cucumber and celery - Jill Dupleix, the Owl Book
Thursday, 30 June 2011
jill dupleix's spaghetti alla carrettiera
After last night's drunken closing-then-saving party, tonight it's Ana's turn to go out. She hasn't got anything massively exciting planned, just going to Wembley to watch some fat, middle-aged men sing some songs that were quite-to-fairly popular back when we were at college. Take that? I'd rather not fanks...
Whilst she's out with menopausal women and the gays (and I'm not referring to Kendra, Lara or Rosie), I manage to squeeze in a powernap with Milo before knocking up Jilly D's classic home alone Roman spaghetti dish. This is the first time I've done it without pancetta - we didn't have any and I didn't think it needed any - but it's amazing the difference leaving out a tiny ingredient, seemingly only garnish, makes to the end product. I couldn't really be cracked with the photo either:
Dinner sort-of done, the rest of the evening is spent finishing the various left-over bottles of cider and rosé in the fridge whilst watching multiple episodes of my new favourite TV show - Horrible Histories.
It's entirely populated by amazing comedians like Alice Lowe, Simon Farnaby, Sarah Hadland, Matthew Baynton and Jim Howick, and is clearly the best thing on telly. I can't believe it's taken me this long to discover it, I wish I was a kid again. Here's their take on Masterchef:
I'M SHOUTING! I'M SHOUTING FOR NO REASON!
sources
jill dupleix's spaghetti alla carretiera - Jill Dupleix, Delicious, May 2007, p80
Whilst she's out with menopausal women and the gays (and I'm not referring to Kendra, Lara or Rosie), I manage to squeeze in a powernap with Milo before knocking up Jilly D's classic home alone Roman spaghetti dish. This is the first time I've done it without pancetta - we didn't have any and I didn't think it needed any - but it's amazing the difference leaving out a tiny ingredient, seemingly only garnish, makes to the end product. I couldn't really be cracked with the photo either:
Dinner sort-of done, the rest of the evening is spent finishing the various left-over bottles of cider and rosé in the fridge whilst watching multiple episodes of my new favourite TV show - Horrible Histories.
It's entirely populated by amazing comedians like Alice Lowe, Simon Farnaby, Sarah Hadland, Matthew Baynton and Jim Howick, and is clearly the best thing on telly. I can't believe it's taken me this long to discover it, I wish I was a kid again. Here's their take on Masterchef:
I'M SHOUTING! I'M SHOUTING FOR NO REASON!
sources
jill dupleix's spaghetti alla carretiera - Jill Dupleix, Delicious, May 2007, p80
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