Things have gone slightly awry on the recipe front this week, because rather than the traditional Friday night curry, or chilli, curry or maybe even a curry, tonight we’re having Peter Gordon’s halloumi salad thingy. Not that this isn’t normally this is a great dish of course, but it doesn’t shout ‘welcome to the weekend’, and particularly not if you’ve been down the pub for a couple of hours.
Any chance of this minor disgruntlement turning into Camden Brewery-fuelled rage is handily diverted to flailing confusion because once again, I completely forget how to construct this recipe. I’ll have to take a picture when we’re next chez the Taylors. Anyway, using previous images as a guide I broadly manage to knock-it together pretty accurately, and although I forgot to soak the chestnuts in salted lemon juice, I did remember to infuse the oil with chilli and garlic.
To reiterate, this is in no way a Friday night dinner, but it is rather jolly and I think I’ve finally found a brand of halloumi that I like.
sources
fried halloumi topped with chilli, spinach, water
chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon,
Salads: The New Main Course, p65
Showing posts with label peter gordon. Show all posts
Showing posts with label peter gordon. Show all posts
Friday, 7 March 2014
Thursday, 20 June 2013
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
After the chaos of yesterday, there's not an awful lot happening in SW14.
Milo's got a mufti-day at school and is packed off in his shorts and t-shirt, happy as larry, Ana's got her easiest day of the week at school (in so much as working as a teacher is in any way easy of course), and I fanny around in the sun.
The benefit of having time on my hands is I can construct the pfaffiest salad in our repertoire: Peter Gordon's halloumi fandago:
We've had this plenty, do I need to say more?
Wine Time
Even though we're not drinking during the week, we had this with a Rosé on offer in Waitrose: Laurent Miquel's night harvested pink. It's got enough acidity and fruit to stand up to most of the flavours in this dish, but if I was choosing I'd go with something like a new world Sauvignon, which is full of both characteristics. Like the Miquel, it's usually on offer as well, so bargain.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Milo's got a mufti-day at school and is packed off in his shorts and t-shirt, happy as larry, Ana's got her easiest day of the week at school (in so much as working as a teacher is in any way easy of course), and I fanny around in the sun.
The benefit of having time on my hands is I can construct the pfaffiest salad in our repertoire: Peter Gordon's halloumi fandago:
We've had this plenty, do I need to say more?
Wine Time
Even though we're not drinking during the week, we had this with a Rosé on offer in Waitrose: Laurent Miquel's night harvested pink. It's got enough acidity and fruit to stand up to most of the flavours in this dish, but if I was choosing I'd go with something like a new world Sauvignon, which is full of both characteristics. Like the Miquel, it's usually on offer as well, so bargain.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Saturday, 8 June 2013
angela boggiano's tuna, cannellini bean and red onion salad and peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Nothing to see here. The usual Saturday round of Lego, TV, shopping and chores is only enlivened by yet another triumphant installment of Lions Club. This is partly because Ana's still in recovery from her welcome back to the crease 6k-er yesterday, but more because we're battening down the hatches ahead of some hot BBQ-action chez Barnes tomorrow.
So whilst several sorts of burger are prepped, and the house is scrubbed to within an inch of its life, we have a couple of classic Yummington salads, viz:
Angela Boggiano's tuna and cannellini bean salad:
Followed by a close-ish approximation of Peter Gordon's halloumi salad:
As I say, there's nothing new here, we've seen it all before. Please move along...
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
So whilst several sorts of burger are prepped, and the house is scrubbed to within an inch of its life, we have a couple of classic Yummington salads, viz:
Angela Boggiano's tuna and cannellini bean salad:
Followed by a close-ish approximation of Peter Gordon's halloumi salad:
As I say, there's nothing new here, we've seen it all before. Please move along...
sources
tuna, cannellini bean and red onion salad on tomato bread - Angela Boggiano, Delicious, May 2008, p95
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Thursday, 2 May 2013
peter gordon's fried halloumi, topped with chilli, hazelnuts, water chestnut, orange and sun-dried tomatoes
Times are a-changing chez Barnes this week as I now help the lovely Kendra Kats on a Thursday seeing how little Rafe (Raphe?) has appeared. Obviously I'm clearly top Manny material. Even better, if today is anything to go by we could have a swag-loads of new dishes surfacing here, because once I returned from the nursery run, I pretty much spent the rest of the day emptying her fridge and filling her freezer. She is clearly the best employer I've ever had!
Back home however, I'm less-than-keen on cooking, and for some reason Ana thinks I owe her for last night's bulgar wheat stunt. I suspect as extra-punishment she's in the mood for her second dose of halloumi for the week. She'll start to squeak soon.
Sadly I was so incensed by her demands I forgot to take a picture. You know what it looks like by now though, surely? The spinachy one, with the cheese sticking out?
Those people out there interested in thrift/money saving tips/meekats might like to note that all the expensive ingredients will last two meals, worse luck. You need about half a jar of tomatoes, so that covers another meal, and I tend to marinate my chestnuts (matron!) in one go and then keep half in the fridge, ready for next time. I'm just saying.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Back home however, I'm less-than-keen on cooking, and for some reason Ana thinks I owe her for last night's bulgar wheat stunt. I suspect as extra-punishment she's in the mood for her second dose of halloumi for the week. She'll start to squeak soon.
Sadly I was so incensed by her demands I forgot to take a picture. You know what it looks like by now though, surely? The spinachy one, with the cheese sticking out?
Those people out there interested in thrift/money saving tips/meekats might like to note that all the expensive ingredients will last two meals, worse luck. You need about half a jar of tomatoes, so that covers another meal, and I tend to marinate my chestnuts (matron!) in one go and then keep half in the fridge, ready for next time. I'm just saying.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Thursday, 25 April 2013
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
After a heady day manny-ing in the sun for Kendra, Finn and Rafe, I return home to discover tonight's dinner is far more experimental than planned.
Admittedly this is a recipe we've had loads before, but the thing is we've given the book back to Brenda, and whilst I could probably guess most of the ingredients from the pictures (it is only a salad after all), I do like the comfort of a recipe. A recipe a certain Mrs Taylor failed to text me in time. I'm looking at you Brenda...
The chances of successfully completing the dish take a further hit when I discover the prime mover for choosing this meal has eaten all but one of the required oranges. Still, with judicious use of extra tomatoes, two sorts of salad leaf and making the dressing with IoW Chilli Rape Seed Oil, we make a pretty good fist of it:
Until Ana points out I've forgotten the dill. And then I spot the jar of hazelnuts I'd put to one side, but forgotten to add. Bugger.
Wine Time
It might the fact it's been lovely weather, but I'm veering towards Prosecco tonight. It's a bit decadent I know, but it's always on offer in the supermarkets so it's only slightly more expensive than usual, and it'll perfectly tame all the big flavours going on in here, and the bubbles will lift the heaviness of the spinach and/or cheese. *Pop!*
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Admittedly this is a recipe we've had loads before, but the thing is we've given the book back to Brenda, and whilst I could probably guess most of the ingredients from the pictures (it is only a salad after all), I do like the comfort of a recipe. A recipe a certain Mrs Taylor failed to text me in time. I'm looking at you Brenda...
The chances of successfully completing the dish take a further hit when I discover the prime mover for choosing this meal has eaten all but one of the required oranges. Still, with judicious use of extra tomatoes, two sorts of salad leaf and making the dressing with IoW Chilli Rape Seed Oil, we make a pretty good fist of it:
Until Ana points out I've forgotten the dill. And then I spot the jar of hazelnuts I'd put to one side, but forgotten to add. Bugger.
Wine Time
It might the fact it's been lovely weather, but I'm veering towards Prosecco tonight. It's a bit decadent I know, but it's always on offer in the supermarkets so it's only slightly more expensive than usual, and it'll perfectly tame all the big flavours going on in here, and the bubbles will lift the heaviness of the spinach and/or cheese. *Pop!*
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Monday, 16 April 2012
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Hold on to your hats: Tonight rather than Ana going to Bikini Blitz I have joined the sweaty, lung-scraping, spleen-clenching Monday evening craze that's sweeping East Shene!
I know I know, what does a veritable Hercules of a man, who is no stranger to the alliterative prefix 'rippling' need to lose weight for? Well, let's face it we're all getting older; 40 next year, and the wine trade is hardly conducive to being trim, but what really sealed it was spending an hour on my induction session hacking my guts up, and clutching my shoulder or groin, and lagging in second last position for most of the evening. And then eating my body weight in meat and potatoes at Lia's. At least I didn't feel physically sick this time.
Anyway, the upshot is I need something super-quick to cook on my return. Or least something that is allowed time to marinade/toast whilst I shower, and then just needs to be thrown together whilst drip dry, and at the same time something which will offset recent Easter Egg ingestion. Voila!
I've discovered the trick to this dish, is actually to double up the orange, so everybody gets one each, and you can also throw in a good handful of cherry tomatoes, plus the grilling of the cheese of course. It's all grist to the filling-yet-zesty-and-healthy-salad mill.
Wine Time
Obviously tonight it's Powerades all round, but usually I suspect a good tropical Sauvvy B would be perfect! It's the combination of prickly tropical fruit like passion fruit, paw paw and mango, plus the high acidity to neuter the lemon juice and orange, that really makes it fit. If you burn the chilli/garlic of course, it's all knackered but a properly tropical Kiwi SB might just about cover that off. Or Lucozade sport of course.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
I know I know, what does a veritable Hercules of a man, who is no stranger to the alliterative prefix 'rippling' need to lose weight for? Well, let's face it we're all getting older; 40 next year, and the wine trade is hardly conducive to being trim, but what really sealed it was spending an hour on my induction session hacking my guts up, and clutching my shoulder or groin, and lagging in second last position for most of the evening. And then eating my body weight in meat and potatoes at Lia's. At least I didn't feel physically sick this time.
Anyway, the upshot is I need something super-quick to cook on my return. Or least something that is allowed time to marinade/toast whilst I shower, and then just needs to be thrown together whilst drip dry, and at the same time something which will offset recent Easter Egg ingestion. Voila!
I've discovered the trick to this dish, is actually to double up the orange, so everybody gets one each, and you can also throw in a good handful of cherry tomatoes, plus the grilling of the cheese of course. It's all grist to the filling-yet-zesty-and-healthy-salad mill.
Wine Time
Obviously tonight it's Powerades all round, but usually I suspect a good tropical Sauvvy B would be perfect! It's the combination of prickly tropical fruit like passion fruit, paw paw and mango, plus the high acidity to neuter the lemon juice and orange, that really makes it fit. If you burn the chilli/garlic of course, it's all knackered but a properly tropical Kiwi SB might just about cover that off. Or Lucozade sport of course.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Tuesday, 27 March 2012
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
After last night's outbursts, tonight I need something to tame the Grumposaurus masquerading as my wife. Particularly as I'm slightly late home not due to tonight's tasting I hasten to add, but more because I had another puncture.
Luckily I know there's nowt better to calm an Ana than half a bottle of Alsace Riesling, and anything that involves halloumi. Cheese and Wine, that's it. Oh, and diamonds. And Big Fat Gypsy Weddings...
As an aside, I'm not usually that impressed with Sainsbury's halloumi, but I think I've discovered the key to success is to cut it thickly, so you get the combination of creaminess and crispy, grilled edges.
Also, is "JubOlympic" going to be this year's catchphrase? I like to think so...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Luckily I know there's nowt better to calm an Ana than half a bottle of Alsace Riesling, and anything that involves halloumi. Cheese and Wine, that's it. Oh, and diamonds. And Big Fat Gypsy Weddings...
As an aside, I'm not usually that impressed with Sainsbury's halloumi, but I think I've discovered the key to success is to cut it thickly, so you get the combination of creaminess and crispy, grilled edges.
Also, is "JubOlympic" going to be this year's catchphrase? I like to think so...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Tuesday, 28 February 2012
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Having copped a puncture on the way into work yesterday, I'm late back tonight due to the usual 40 minute wrestle trying to get the inner tube out, and then back into my teeny-tiny wheels. Faced with a looming choice of defrosting some sausages or poaching some Salmon, Ana puts her foot down and chooses Peter Gordon's halloumi salad.
It's at least a fairly quick, if fiddly meal to create. Given the amount of aromatic ingredients packed into it, like dill and sun-dried tomatoes, it's brilliantly balanced and filling, (if you eat a sandwich whilst you're making it) and quite-to-fairly healthy. I don't know why, but tonight's is probably the best version I've done to date, and I think it might have something to do with ditching the slightly slimey salad, and using a packet of Steve's Leaves instead - they seem to have a bit more flavour and texture than the blanched stuffed. Top Tip there...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
It's at least a fairly quick, if fiddly meal to create. Given the amount of aromatic ingredients packed into it, like dill and sun-dried tomatoes, it's brilliantly balanced and filling, (if you eat a sandwich whilst you're making it) and quite-to-fairly healthy. I don't know why, but tonight's is probably the best version I've done to date, and I think it might have something to do with ditching the slightly slimey salad, and using a packet of Steve's Leaves instead - they seem to have a bit more flavour and texture than the blanched stuffed. Top Tip there...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads - The New Main Course, p65
Thursday, 21 July 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Day Three in the Sleepy Russell house, and the housemate is down to whatever in the fridge. Although given "what is in the fridge", turns out to be enough to make Peter Gordon's Halloumi, Spinach, Water Chestnut, hazelnut, orange and sun-dried tomato salad, I'm hardly on the breadline.
Even better, whilst the chestnuts are marinading I get to watch the most amazing stage of the Tour De France I've *ever* seen, with Andy Schleck attacking 20K out and almost grabbing the maillot jaune at the top of the Galibier. Best. Stage. Ever.
Anyway, here's the grub:
And here's another installment of Horrible Histories Historical Masterchef:
WHAT HE SAID!
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Even better, whilst the chestnuts are marinading I get to watch the most amazing stage of the Tour De France I've *ever* seen, with Andy Schleck attacking 20K out and almost grabbing the maillot jaune at the top of the Galibier. Best. Stage. Ever.
Anyway, here's the grub:
And here's another installment of Horrible Histories Historical Masterchef:
WHAT HE SAID!
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Tuesday, 28 June 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Another day of pleasing 'er indoors, but today it's born more out of necessity than anything else. We've got a random selection of stuff in the fridge, so it's simply a matter of finding a recipe that requires me to pick up the least ingredients on the way home.
Given Ana is never willingly more than three metres from halloumi, and there's some salad and tomatoes lurking in the crisper, Mr P Gordon's most felicitous salad gets the nod. Alongside another bottle of that fine new cider we like from Waitrose.
Incidentally I forgot to mention, this dish has also enabled me to rediscover another one of my hard-earned knife-skills course, with the easy segmenting of oranges. God, that present gets better and better!
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Given Ana is never willingly more than three metres from halloumi, and there's some salad and tomatoes lurking in the crisper, Mr P Gordon's most felicitous salad gets the nod. Alongside another bottle of that fine new cider we like from Waitrose.
Incidentally I forgot to mention, this dish has also enabled me to rediscover another one of my hard-earned knife-skills course, with the easy segmenting of oranges. God, that present gets better and better!
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Tuesday, 21 June 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad & beth's lemon and thyme drizzle cake
It's book club, but luckily our recent dalliance with Peter Gordon means we don't have to go through the usual "what shall we give the ladies" conversation. The question is though, which salad? Ana vetoes the courgette and chick pea one because she's bored of it, and the chorizo, olive and potato salad gets the elbow due to the presence of the spuds. Naturally in the end she throws her tiny weight behind anything involving halloumi.
As I've said before, the only issue with these dishes is the fact they involve a fair bit of construction, which should be fine, but I get distracted by wine and a discussion on breast enlargement, and take my eye off the ball whilst the cheese is grilling. Consequently it's slightly crisper than I'd like.
To balance the healthy first course, Beth comes up trumps with an amazing thyme and lemon drizzle cake, and we supply a massive punnet-load of raspberries from our super-abundant bushes. We even have real mint tea - crikey, it's like The Good Life, with Kendra in the Margot role of course...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
lemon and thyme drizzle - Mrs Bethany Gilbey, she's aces
As I've said before, the only issue with these dishes is the fact they involve a fair bit of construction, which should be fine, but I get distracted by wine and a discussion on breast enlargement, and take my eye off the ball whilst the cheese is grilling. Consequently it's slightly crisper than I'd like.
To balance the healthy first course, Beth comes up trumps with an amazing thyme and lemon drizzle cake, and we supply a massive punnet-load of raspberries from our super-abundant bushes. We even have real mint tea - crikey, it's like The Good Life, with Kendra in the Margot role of course...
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
lemon and thyme drizzle - Mrs Bethany Gilbey, she's aces
Friday, 10 June 2011
peter gordon's yellow courgette, chick pea, red onion, chilli, watercress and feta salad
Another day of absolutely naff all today, other than relentless LinkedIn updating. However, the day is enlivened by a massive storm at lunchtime, and even better, the arrival of our bunting for tomorrow's street party to celebrate it's 100th Birthday! I went for pirate and nautical flags with the thought we might get some re-use out of them over the years. They certainly looked pretty cool strung out across our (mainly empty) desks.
Anyway, with a mighty wedge of burgers booked into the fridge for the BBQ tomorrow, we opt for Peter Gordon's healthy, curiously spicy, yet somehow tres filling courgette and chick pea salad:
Bring on the burgers!
sources
yellow courgette, chickpea, red onion, chilli, watercress and feta salad - Peter Gordon, Salads: The New Main Course, p56
Anyway, with a mighty wedge of burgers booked into the fridge for the BBQ tomorrow, we opt for Peter Gordon's healthy, curiously spicy, yet somehow tres filling courgette and chick pea salad:
Bring on the burgers!
sources
yellow courgette, chickpea, red onion, chilli, watercress and feta salad - Peter Gordon, Salads: The New Main Course, p56
Thursday, 26 May 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
Ooooohhhh - only one sleep to go! With most of the packing at least in piles from last night, the plan tonight is to finish everything off so we can make a swift exit to the Hammer tomorrow, and that means something that either takes two minutes to make, or something that can marinade for a while or, both.
Step forward Peter Gordon's halloumi salad. Compared to our first go (which was nice), tonight's is much better mainly due to the extra time I gave the chestnuts to infuse in the lemon water, and it also gets jazzed up with the addition of some cherry tomatoes lurking in the fridge.
Naturally despite the swiftness of construction, and the fact we only need to stuff things into suitcases, we still don't get to bed until midnight.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Step forward Peter Gordon's halloumi salad. Compared to our first go (which was nice), tonight's is much better mainly due to the extra time I gave the chestnuts to infuse in the lemon water, and it also gets jazzed up with the addition of some cherry tomatoes lurking in the fridge.
Naturally despite the swiftness of construction, and the fact we only need to stuff things into suitcases, we still don't get to bed until midnight.
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Saturday, 21 May 2011
peter gordon's puy lentil, avocado, green bean and baby gem salad & bill granger's chick pea and tomato soup with chorizo
Sometimes I don't know how Ana copes with looking after Milo all day, it's knackering. Not that he wasn't an amazingly good boy today, really funny and good, but jeez louise I did not stop from the time he got up until he finally collapsed.
Whilst Ana had a tactical hair appointment, taking up most of the day, we cycled to the post office to pick up some parcels. As we were there it seemed rude not to play in Mortlake playground for an hour or so, before cycling back and then going to Brentford Fountains for an hours swimming, diving off the side, and playing total wipeout on the big floats. Only managing to lure him out with the promise of an ice cream, we eventually got home for a late, late lunch - Peter Gordon's puy lentil, avocado, green bean and baby gem salad:
There was a lot riding on this, given our current fixation with the Salad book, doubly so as this was the recipe which finally convinced us to give it the book a chance, but sadly it didn't quite deliver. Fair enough I forgot the sage, and the lentils were still a little warm because we were starving, but it just didn't have as much oompf as the other recipes we've tried. It's particularly odd as it's got pomegranate molasses in, which are really umami. I'll see what two days in the fridge does for the flavours at work on Monday.
Still, it gave us the energy to get an ice cream on the walk to The Treehouse, have a pint (or two) in the baking sun, and eventually get Milo's dinner. With him asleep, we get to have some warming soup whilst watching Wallander on BBC4...
It's perfect - hearty, spicy and filling - which is just as well as I'm clearly not used to daddy care and am suffering...
Food of the Milos (and Ana and Russell)
Breakfast: Porridge all round, with some toast;
Lunch: We had the lentil salad, he was fuelled by post-swimming snacks and crisps, and a plate of spaghetti with veggie sauce;
Dinner: Sausages, chips and broccoli at the pub for him, soup for ice. Incidentally, has anybody tried Lindt's chocolate with sea salt? It's totally dreamy...
sources
puy lentil, avocado, green bean and baby gem salad - Peter Gordon, Salads: The New Main Course, p48
chick pea and tomato soup with chorizo and green chilli - Bill Granger, Delicious, February 2008 p68
Whilst Ana had a tactical hair appointment, taking up most of the day, we cycled to the post office to pick up some parcels. As we were there it seemed rude not to play in Mortlake playground for an hour or so, before cycling back and then going to Brentford Fountains for an hours swimming, diving off the side, and playing total wipeout on the big floats. Only managing to lure him out with the promise of an ice cream, we eventually got home for a late, late lunch - Peter Gordon's puy lentil, avocado, green bean and baby gem salad:
There was a lot riding on this, given our current fixation with the Salad book, doubly so as this was the recipe which finally convinced us to give it the book a chance, but sadly it didn't quite deliver. Fair enough I forgot the sage, and the lentils were still a little warm because we were starving, but it just didn't have as much oompf as the other recipes we've tried. It's particularly odd as it's got pomegranate molasses in, which are really umami. I'll see what two days in the fridge does for the flavours at work on Monday.
Still, it gave us the energy to get an ice cream on the walk to The Treehouse, have a pint (or two) in the baking sun, and eventually get Milo's dinner. With him asleep, we get to have some warming soup whilst watching Wallander on BBC4...
It's perfect - hearty, spicy and filling - which is just as well as I'm clearly not used to daddy care and am suffering...
Food of the Milos (and Ana and Russell)
Breakfast: Porridge all round, with some toast;
Lunch: We had the lentil salad, he was fuelled by post-swimming snacks and crisps, and a plate of spaghetti with veggie sauce;
Dinner: Sausages, chips and broccoli at the pub for him, soup for ice. Incidentally, has anybody tried Lindt's chocolate with sea salt? It's totally dreamy...
sources
puy lentil, avocado, green bean and baby gem salad - Peter Gordon, Salads: The New Main Course, p48
chick pea and tomato soup with chorizo and green chilli - Bill Granger, Delicious, February 2008 p68
Tuesday, 17 May 2011
peter gordon's warm salad of chorizo, olive, potato, peas and green beans, with rocket
Glory be! Could it be another experimental salad from the Peter Gordon book? Lucy you are never getting it back...
Again, it initially looked v complicated, but was actually just a number of smallish prep steps, inevitably involving blanching stuff, and then piling it all on the plate. Another winner - marvellous!
Food of the Milos
Another busy day gymnastic-ing, play-dating-ing, and hiding from Mummy in bushes in the park. I wish I was 3 1/2 again...
Breakfast: Nibbles - the usual;
Lunch: Lunch at James and Ben - macaroni cheese and a rocket ice lolly;
Dinner: Spaghetti and pasta sauce;
Incidentally, Ana has decreed she's fed up of remembering what he had for dinner, particularly as it's broadly the same stuff, so unless something different happens - playdate, eating out, starts chowing down on Kudu, etc - she wants to kill this bit of the blog.
sources
warm salad of chorizo, olive, potato, peas and green beans, with rocket - Peter Gordon, Salads: The New Main Course, p115
Again, it initially looked v complicated, but was actually just a number of smallish prep steps, inevitably involving blanching stuff, and then piling it all on the plate. Another winner - marvellous!
Food of the Milos
Another busy day gymnastic-ing, play-dating-ing, and hiding from Mummy in bushes in the park. I wish I was 3 1/2 again...
Breakfast: Nibbles - the usual;
Lunch: Lunch at James and Ben - macaroni cheese and a rocket ice lolly;
Dinner: Spaghetti and pasta sauce;
Incidentally, Ana has decreed she's fed up of remembering what he had for dinner, particularly as it's broadly the same stuff, so unless something different happens - playdate, eating out, starts chowing down on Kudu, etc - she wants to kill this bit of the blog.
sources
warm salad of chorizo, olive, potato, peas and green beans, with rocket - Peter Gordon, Salads: The New Main Course, p115
Monday, 16 May 2011
peter gordon's fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad
How about THAT for a snappy title? Having ignored the book Brenda so kindly gave us, for all of a year, we seem to have suddenly gone Peter Gordon salad crazy.
I have to say he looks a complete knob on the flyleaf, and one of the reasons I've steered clear of trying any of his recipes is whilst looking amazing, they all come with a list of ingredients as long as your arm, and multiple, seemingly finicky, stages. However *however* I realise now this is a cunning ploy, because if you ignore the faffy bits (we did not soak our halloumi for 24 hours beforehand), these are some of the easiest salads I've ever made, all of them have looked incredible, they've all been really tasty, and are surprisingly filling:
If the idea of blanching veg isn't scary, and you don't mind doing several different, smallish tasks to construct dinner, these should be a doddle! Oh also, interestingly enough eagle-eyed Ana pointed out whilst the recipe called for hazelnuts, the photo in the book clearly uses pecans - take that celebrity chefs!
Canada Excitement News: After Bikini Blitz, Ana spent several hours choosing some actual swimwear to take to Wolf Creek (or whatever it's called), and I found $19.89CAN in the cupboard. It includes one Looney. 10 days to go...
Food of the Milos
TBC
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
I have to say he looks a complete knob on the flyleaf, and one of the reasons I've steered clear of trying any of his recipes is whilst looking amazing, they all come with a list of ingredients as long as your arm, and multiple, seemingly finicky, stages. However *however* I realise now this is a cunning ploy, because if you ignore the faffy bits (we did not soak our halloumi for 24 hours beforehand), these are some of the easiest salads I've ever made, all of them have looked incredible, they've all been really tasty, and are surprisingly filling:
If the idea of blanching veg isn't scary, and you don't mind doing several different, smallish tasks to construct dinner, these should be a doddle! Oh also, interestingly enough eagle-eyed Ana pointed out whilst the recipe called for hazelnuts, the photo in the book clearly uses pecans - take that celebrity chefs!
Canada Excitement News: After Bikini Blitz, Ana spent several hours choosing some actual swimwear to take to Wolf Creek (or whatever it's called), and I found $19.89CAN in the cupboard. It includes one Looney. 10 days to go...
Food of the Milos
TBC
sources
fried halloumi topped with chilli, spinach, water chestnut, hazelnut, orange and sun-blushed tomato salad - Peter Gordon, Salads: The New Main Course, p65
Tuesday, 10 May 2011
peter gordon's yellow courgette, chickpea, red onion, chilli, watercress and feta salad
How pretty is this?
The recipe calls for yellow courgettes, which I've planted and have finally sprouted, but I couldn't wait another month or so until they'd grown, flowered and produced fruit, so we had it with normal green ones instead.
Like the pea, broad bean, fennel and roasted sweet potato salad last week, this was totally not what I expected - but in a completely good way.
First up, it was really easy to make. Seriously, dead quick - I had it all done within about 20 minutes. The courgette, onion, chilli and feta mixture has a moreish curry quality which is quite earthy, and very filling. The courgettes were most surprising thing, particularly as I don't like courgettes. Well I don't hate them, they're just a bit boring, but thinly sliced and blanched in salted water for 30 seconds tops, they become sort of courgette tagliatelle, and are quite delicate. All in all, double yum!
Food of the Milos
Gymnastics, walks in Richmond Park and a visit from Kiki and Finn - it's a busy old day for Ana and Milo today. He also drunk about 10 litres of elderflower and apple juice.
Breakfast: An apple, cheese and toast (which he decided he didn't like as it had "nuts" in, so Ana had to eat it. However he ate the same bread in sandwiches later - ha!), and a boiled egg before gymnastics;
Lunch: A Gingerbread teddy bear post-gymnastics, ham sandwiches and a fruit ice lolly. Snacks and an orange Calipo in Richmond Park;
Dinner: Sausages, broccoli, mini-sweetcorn, and cherry tomatoes for dinner with Finn, who had fish fingers.
sources
yellow courgette, chickpea, red onion, chilli, watercress and feta salad - Peter Gordon, Salads: The New Main Course, p56
The recipe calls for yellow courgettes, which I've planted and have finally sprouted, but I couldn't wait another month or so until they'd grown, flowered and produced fruit, so we had it with normal green ones instead.
Like the pea, broad bean, fennel and roasted sweet potato salad last week, this was totally not what I expected - but in a completely good way.
First up, it was really easy to make. Seriously, dead quick - I had it all done within about 20 minutes. The courgette, onion, chilli and feta mixture has a moreish curry quality which is quite earthy, and very filling. The courgettes were most surprising thing, particularly as I don't like courgettes. Well I don't hate them, they're just a bit boring, but thinly sliced and blanched in salted water for 30 seconds tops, they become sort of courgette tagliatelle, and are quite delicate. All in all, double yum!
Food of the Milos
Gymnastics, walks in Richmond Park and a visit from Kiki and Finn - it's a busy old day for Ana and Milo today. He also drunk about 10 litres of elderflower and apple juice.
Breakfast: An apple, cheese and toast (which he decided he didn't like as it had "nuts" in, so Ana had to eat it. However he ate the same bread in sandwiches later - ha!), and a boiled egg before gymnastics;
Lunch: A Gingerbread teddy bear post-gymnastics, ham sandwiches and a fruit ice lolly. Snacks and an orange Calipo in Richmond Park;
Dinner: Sausages, broccoli, mini-sweetcorn, and cherry tomatoes for dinner with Finn, who had fish fingers.
sources
yellow courgette, chickpea, red onion, chilli, watercress and feta salad - Peter Gordon, Salads: The New Main Course, p56
Wednesday, 4 May 2011
peter gordon's warm pea, broad bean, fennel and herb roasted sweet potato salad
Experimentation ahoy! Months and months ago Brenda gave us a Peter Gordon recipe book called Salads: The New Main Course, which looks quite dry and therefore has never been used. Until this week that is, as we're scrabbling around for new salad dishes to augment the usual Mediterranean/Mozzarella, Peach and Ham/Rice and Chicken and Sesame Chicken salad axis.
However whilst relatively simple to make, this dish is a little bit pfaffy, all of which equates to demi-high levels of stress in the kitchen.
Despite my unjustified high horsing it turns out pretty well, and completely not what I'd expected. I thought the fennel and lemon juice would totally overwhelm the peas and broad beans, but in fact the combination of herby roast sweet potato goes really well with the parmesan and beans, and the fennel and lemon only come through later.
It's a keeper I think, and I think it'll be better next time as we're coming into the season and we can have fresh, podded beans rather than the canned variety I got this time. It's probably worth getting some frozen as well, so we can have it any time.
Food of the Milos
Breakfast: Choc Krispies, toast and butter;
Lunch: Chicken and veg, cake and two yoghurts. Why won't he eat yoghurts at home, but eats loads at Julia's?
Dinner: Veg bolognese
sources
warm pea, broad bean, fennel and herb roasted sweet potato salad with parmesan dressing - Peter Gordon, Salads: The New Main Course, p45
However whilst relatively simple to make, this dish is a little bit pfaffy, all of which equates to demi-high levels of stress in the kitchen.
Despite my unjustified high horsing it turns out pretty well, and completely not what I'd expected. I thought the fennel and lemon juice would totally overwhelm the peas and broad beans, but in fact the combination of herby roast sweet potato goes really well with the parmesan and beans, and the fennel and lemon only come through later.
It's a keeper I think, and I think it'll be better next time as we're coming into the season and we can have fresh, podded beans rather than the canned variety I got this time. It's probably worth getting some frozen as well, so we can have it any time.
Food of the Milos
Breakfast: Choc Krispies, toast and butter;
Lunch: Chicken and veg, cake and two yoghurts. Why won't he eat yoghurts at home, but eats loads at Julia's?
Dinner: Veg bolognese
sources
warm pea, broad bean, fennel and herb roasted sweet potato salad with parmesan dressing - Peter Gordon, Salads: The New Main Course, p45
Thursday, 7 October 2010
peter gordon's baked squash with coconut cream, shiitake mushrooms, ginger, chillies and coriander
Wow - Look at these little beauties! Who can resist experimenting when the front of this month's Delicious comes resplendent with four stuffed squash oozing with a Thai-style stuffing? Not me, although it does take three or four days for Ana to forget I've got it planned. Serendipitously we have it whilst Saint Hugh is convincing some firemen to go vegetarian for a week.
As it happens, I used to cook an HFW squash baked with gruyere and cream. Oooh, it was good, although terribly bad for the waistline. Anyhoo this version is infinitely lighter, and the zingy thai flavourings compliment the earthy squash really well.
I could only get small pumpkins this week, but I think Acorn or Onion squash would work much better. Even Ana liked it, and that includes my off-recipe inclusion of spinach. Maybe I'll try some recipes from the Peter Gordon book Brenda lent me now...
Food of the Milos
A glamorous continental breakfast at Julia's today of a chocolate croissant, followed by a hearty sausage, mash and veg for lunch. Crikey, that's two sausage-based meals in two days, he'll turn into one soon. Lucky he had some frozen meatballs and pasta for dinner - phew!
sources
baked squash with coconut cream, shiitake mushrooms, ginger, chillies and coriander - Peter Gordon, Delicious, November 2010, p109
As it happens, I used to cook an HFW squash baked with gruyere and cream. Oooh, it was good, although terribly bad for the waistline. Anyhoo this version is infinitely lighter, and the zingy thai flavourings compliment the earthy squash really well.
I could only get small pumpkins this week, but I think Acorn or Onion squash would work much better. Even Ana liked it, and that includes my off-recipe inclusion of spinach. Maybe I'll try some recipes from the Peter Gordon book Brenda lent me now...
Food of the Milos
A glamorous continental breakfast at Julia's today of a chocolate croissant, followed by a hearty sausage, mash and veg for lunch. Crikey, that's two sausage-based meals in two days, he'll turn into one soon. Lucky he had some frozen meatballs and pasta for dinner - phew!
sources
baked squash with coconut cream, shiitake mushrooms, ginger, chillies and coriander - Peter Gordon, Delicious, November 2010, p109
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