Roasted garlic, thyme and parmesan potato dauphinoise

If there is one dish that is a sure fire crowd pleaser and ultimate comfort food then it has to be this! Potato dauphinoise is classic and mainstay of French cuisine and here it has a revamp to add even more flavour to it. This can be enjoyed with a range of main dishes however steak does it for me every time! Taking inspiration from French cooking I have added roasted garlic and thyme to ramp up the flavour. Now this may not be considered health (far from it in fact!) but a little of what you fancy does you good so read on and indulge yourself…

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Ingredients- serves 4
Knob of unsalted butter
1 small garlic bulb
800g Maris Piper potatoes- peeled
Fresh thyme
Salt and pepper
300ml double cream
Freshly grated parmesan- optional

1. Preheat the oven to 180c/ 160 fan. Cut the top of the garlic bulb and wrap it in foil and drizzle with a little oil before baking for around 20 minutes until the garlic is soft. Allow to cool before squeezing the garlic from the bulb and mashing with the back of a fork. Take an ovenproof dish that will be large enough for you to fit the sliced potato in. Use a knob of butter and run it all over the inside of the dish to stop the potatoes from sticking when they cook.

2. Carefully use a knife or mandolin with the guard on to thinly slice the potatoes. Use any larger slices to create the first layer in the dish and make sure the slices slightly overlap; season with salt and pepper before adding some of the thyme leaves and a little of the roasted garlic. Repeat until the potatoes are used up and remember to season each layer well.

3. Press the layers down slightly and pour over the double cream. Allow it to soak through the potatoes and finish with some freshly grated parmesan, if you like. Bake in the oven for 45-60 minutes until the potatoes are tender and bubbling. I often cover the dish with foil for most of the cooking time before removing towards the end to brown in off but this will depend on your oven. When ready, remove from the oven and allow to sit for a few minutes before serving.

Roasted garlic, thyme and parmesan potato dauphinoise- a gratin to stand the test of time!

 

 

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Spicy Szechuan tofu with beansprout noodles

Spicy, crispy, sticky tofu with super savoury noodles are a match made in heaven. At least once a week an Asian dish hits our dinner table and satisfies the midweek cravings that only Chinese can fulfil. I have used ‘Facing Heaven’ chillies that are used in the Szechuan province to add heat and colour to a range of dishes. They are mild enough to use whole in dishes to flavour but can be chopped if you prefer. If you cannot find them then use red dried chillies but adjust the quantities based on the strength of them- don’t get caught out! The beansprout noodles I served the tofu with are a great accompaniment to any Chinese main meal that you’ll keep coming back to.

Like a lot of my Asian recipes, the ingredients need a little time to prepare in advance as the dish comes together at speed so it pays to be organised.

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Ingredients- serves 2
1 pack of firm tofu
1 tbsp cornflour
2 tbsp ground nut oil
Handful of ‘Facing Heaven chillies’
1-2 tbsp chilli bean paste
1 garlic clove- crushed
2cm piece of fresh ginger- grated
Small red bell pepper and small green bell pepper
4 spring onions- sliced in the diagonal

For the noodle sauce
1 tbsp Chinese rice wine vinegar
1 tbsp rice wine
1 tbsp dark soy
1 tbsp oyster or Hoisin sauce
1 tsp sugar
1 tsp cornflour mixed into 2 tbsp water
1 tsp sesame oil
1 garlic clove- crushed
Small pack of beansprouts
1 head of shredded pak choi (optional)
2 nests of medium egg noodles

1. To start things off, make sure your ingredients are all prepared so you don’t have to scramble around your kitchen. Make the sauce for the noodles first by combining the vinegar, rice wine, soy, oyster or hoisin sauce, sugar, sesame oil and garlic. In a small bowl mix the cornflour with the water before adding into the sauce. Set aside.

2. Next, get going on the tofu. Take it from the pack and pat dry; if there is a lot of moisture with the tofu you buy then press firmly for a few minutes to remove excess water. Cut the tofu into bite size chunks, season with salt and sprinkle the cornflour over them, making sure that each piece is coated. Take a non- stick frying pan or wok and add 1 tbsp of groundnut oil over a medium to high heat. Take the tofu in a couple of batches and fry off until golden and crisp. Remove the first batch with a slotted spoon and blot on kitchen paper before frying the remaining batch.

3. Heat the remaining 1 tbsp of oil in a wok and heat the ‘facing heaven chillies’ over a medium heat for a few minutes. The chillies will release their flavour and turn the oil a wonderful shade of red. Add in the garlic and ginger and cook for an additional minute before adding the peppers; cooking these until the peppers are starting to soften. Spoon in the bean paste and stir well to coat the peppers. You are aiming for the peppers to retain some bite. Toss the tofu chunks into the wok and cook until heated through. You will find the sauce thickens as the cooking continues to give a sticky, savoury finish. Add the sliced spring onions before serving and toss through.

4. In the meantime, prepare the egg noodles are per packet instructions as different brands vary. Prepare them so they are suitable for stir fry; this usually entails soaking them in boiling water for around 4 minutes before draining and then cooking with. Take a separate frying pan or wok and heat a glug of groundnut oil and fry the garlic. Beansprouts and shredded pak choi (if using) and cook for a couple of minutes. Pop the drained noodles in the pan along with the sauce you made earlier. Cook until the noodles are heated through and the sauce is thick and clinging to the strands. If you find it is a little dry then add in a little more oyster/ hoisin or soy sauce.

 

Creamy salmon, watercress and spinach rosti bake

A fish pie is such a classic recipe that people know and love all over the land however when the weather is warmer and the need for comfort food is high this is perfect. Move over mashed potato and usher in the dawn of the rosti! I used sockeye salmon which is firmer than most salmon so can stand up to cooking in a sauce. The addition of spinach and watercress is a welcome one to add a peppery kick which balances with the creamy sauce.

The crunchy rosti topping is easier to make than you think so do give it a go. Just make sure that the potato is well seasoned after you grate it. The potato strands need a quick rinse to remove the excess starch that comes out when they’re grated but this does not affect the end result. So, on your marks, get set… cook!

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Ingredients- serves 2
20g unsalted butter
20g plain flour
150ml milk
150ml double cream
2 salmon fillets
100g watercress
100g spinach
300g waxy potatoes such as Desiree
Lemon
Salt and pepper

1. Get going by making the sauce as this can be simmering away whilst you prepare the salmon. Take a pan and melt the butter and flour together to form a roux. Combine the milk and cream in a jug and gradually add this to the roux, stirring as you go to avoid any lumps. If a lump does sneak it, simply remove the pan from the heat and whisk the sauce until it disappears. Continue until all of it has been added and increase the heat to a gentle boil before lowering it again to a simmer. Stir until the sauce is thickened and silky; set aside to allow to cool slightly.

2. For the salmon, cut the fillets into large chunks. Choose an ovenproof baking dish and pop the salmon in. Take the watercress and spinach and gently wilt it in a pan before draining out any excess liquid and adding to the baking dish along with the salmon. Pour over the sauce.

3. Now is the time to preheat the oven to 180c/ 160 fan ready for baking. To prepare the potato rosti topping, bring a pan of water to the boil and cook the potatoes until just tender but firm enough to grate. Grate into long strands and refresh them by plunging them into a bowl of cold water. Remove and pat dry with kitchen paper. Add a squeeze of lemon to the potato strands, season well and scatter the strands over the top of the pie. Bake the pie for around half an hour so the salmon is cooked through and the pie topping is crunchy and golden. Serve with a simple leafy salad.

Creamy salmon, watercress and spinach rosti bake- a lighter version of an all time favourite!

 

Squash and kale daal

With autumn upon us it sees the return of squash and kale in my kitchen on a regular (and borderline obsessive!) basis. Squash and kale daal is not exactly an authentic Indian recipe however it is absolutely delicious.The combination of the two adds sweetness, earthiness and even more vibrance to the daal. Spinach is often an addition to daal but this is my autumnal twist on it. The base of the daal is very simple and the spice mix is added later on in the cooking process so the ingredients come alive. I have kept the spices whole to add bursts of flavour however you can lightly bash them with a pestle and mortar before frying if you prefer.

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Ingredients- serves 4
400g red split lentils
Vegetable oil or ghee
4 garlic cloves- crushed
1 inch piece of fresh ginger- quartered
1 tbsp turmeric
1 small butternut squash
200g black kale
2 shallots
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tbsp ajwan seeds
1 tbsp mustard seeds
2-3 dried Kashmiri chillies- roughly chopped
Freshly chopped coriander for serving- optional

1 Kick off by rinsing the lentils in cold water. Place on the hob in a large pan and cover the lentils with water. Bring the water to the boil before lowering to a simmer. Skim off any scum that forms on the surface of the water. Add in the garlic, ginger and turmeric. Simmer the lentils for 1- 1 1/2 hours until the lentils have softened.

2. When the lentils are about 20 minutes away from being tender and creamy, peel and chop the butternut squash into small chunks. Wash and roughly chop the kale and add, along with the squash, into the pan.

3. In a separate pan, heat the oil or melt the ghee, depending on which you prefer. Slice the shallots and fry until turning golden. Pop in all the other spices and whole chillies; fry until colouring and releasing their flavours. Tip the spice mixture into the lentils and stir through. You may also like to hold a little back to use as a topping. Serve the daal in warmed bowls and sprinkle over some freshly chopped coriander if you like. Also serve with chapattis on the side.

Squash and kale daal- a hearty, vibrant dish for a chilly autumn day!

 

 

Gnocchi with red pepper, tomato and asiago cheese

Asiago is an Italian cheese that I have recently been using in everything from pasta to salads. It is a sheep’s milk cheese which reminds me of feta in texture and taste. When trying to rustle up a quick dinner the other night I stumbled across some tomatoes and peppers that were nearly seeing better days and, with a few added extras, this gnocchi dish took shape.

I have added another couple of my favourite ingredients here to really lift the flavours- anchovy and capers. The capers add a zip and zing whilst the anchovy dials up the savouriness of the sauce to eleven so do try them! I have kept the tomato sauce purposefully light for this time of year however a similar sauce could be made using tinned tomatoes if you prefer. You could also try baking the gnocchi in the sauce in the oven with a liberal extra sprinkling of the asiago to finish.

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Ingredients- serves 2
400g gnocchi
Olive oil
2 garlic cloves- chopped or crushed
Chilli flakes- as many as you dare
2 anchovy fillets- finely chopped
1 red pepper- finely sliced
6-8 tomatoes- roughly chopped
1 tbsp capers
60g asiago cheese
Handful of freshly torn basil to finish

1. Take a pan and heat a glug of olive oil over a medium heat. Add the garlic, chilli and anchovy and cook for a couple of minutes. Pop in the red pepper and continue to cook until softening.

2. Next up, the tomatoes followed by the capers. At this stage lower the heat to low and allow the tomatoes to break down and simmer. You want the sauce to be able to lightly coat the gnocchi. If the tomatoes look dry at any point, simply add a splash of water. When the sauce is nearly ready, bring a pan of water to the boil and cook the gnocchi for 2 minutes or as directed on the packet. Drain and add the gnocchi to the sauce to finish. Crumble in the asiago and finish with the basil before serving.

Gnocchi with red pepper, tomatoes and asiago cheese- the perfect introduction to this Italian beauty!