One of the things I love most about summer holidays abroad is the opportunity to try out lots of local dishes. Sadly we’re not going overseas this year. But that’s OK. Instead we’re heading up to Durham and Northumberland next week and while the North East might not be renowned for its cuisine – although saying that, I am extremely fond of that Geordie favourite, stottie cake with ham and peasepudding – I know we’re going to have huge amounts of fun exploring all the castles, beaches and Roman remains along Hadrian’s Wall.
So while we might not enjoy guaranteed sunshine on this year’s summer getaway (my fingers are firmly crossed nevertheless), we have been enjoying a taste of the continent right here at home. Think of Spain and I think of tapas, and this habas con jamon has to be one of the tastiest tapa on the menu. Continue reading “Habas con jamon (broad beans with Serrano ham and mint)”→
We’re getting a steady crop of broad beans from our veg patch at the moment, along with peas, sugar snaps and courgettes. The cucumbers don’t look far off from picking either; it’s the first year we’ve tried growing them from seed and they’re proving much easier than I thought they would. Those are famous last words of course. They’ll probably develop some nasty disease now I’ve said that and get completely wiped out. Let’s hope not.
The children are really enjoying all the homegrown vegetables. When they’ve been involved in the sowing and the planting, they seem so much more up for the eating too. They’re loving the broad beans in salads, particularly potato salads with big chunks of sausage, and in soups. As they’re both big pasta fans, it was only a matter of time before I tried broad beans in a pasta sauce. I mashed some up with mascarpone cheese, thyme and lemon juice to coat fusilli and the girls gobbled it up greedily. My husband Jason was rather keen too and even ate the leftover cheesy-beany mash cold from the fridge! Note to self: try it as a sandwich filling next time…
Fusilli with broad beans, mascarpone and thyme
1kg broad beans, podded
250g mascarpone cheese
juice of half a lemon
handful of fresh thyme, picked
salt and pepper
500g dried fusilli
Quickly boil the broad beans in salted water for two to three minutes until just tender. Run under cold water to stop them cooking further and to cool them down a little before double-podding. Yes, it’s a bit of a faff but it’s well worth it. Then mash the beans roughly, using either a fork or a potato masher.
In a bowl, mix the mashed beans with the mascarpone, lemon juice, most of the thyme, a good amount of salt and pepper and a drizzle of olive oil.
Cook the fusilli in a large pan of salted water according to the packet instructions. Drain and mix with the broad bean and mascarpone mixture. Add a little olive oil if it seems a little too dry or thick.
Serve with a little more thyme sprinkled on top. Summer on a plate – delicious.
And as this dish features lovely fresh thyme, I’m entering it into this month’s Cooking with Herbs event hosted by Karen over at Lavender & Lovage.
It’s the penultimate stop in my culinary world tour and this week we’re heading to the beautiful Spanish city Barcelona. The Catalan capital is one of the most amazing cities in the world, with its stunning architecture, fantastic restaurants and nightlife, and superb shopping.
I haven’t been back to Barcelona since I was 18, towards the end of a month’s inter-railing with my best friend Ruth after our A-levels, but it remains vivid in my memory. We had thoroughly exhausted ourselves trying to pack as many European cities into our four weeks’ travels as possible and by the time we reached Barcelona in our last week we needed to slow down. Barcelona was the perfect place to put down roots for a little while. While Ruth was ensconced in her first romance, I enjoyed wandering the streets of Barcelona simply breathing in the city.
One day I must return. But for now, I’ll imagine I’m there with my family. And what else would we be eating but tapas?
My sister Lottie lives in Toledo with her boyfriend Jose Luis. His mother Reme is a cook and has worked in a number of restaurants, so Lottie volunteered to ask her for suggestions on typical Catalan tapas for me to try out on my brood. The dishes she recommended I try were Pollo a la Catalana (Catalan style chicken with prunes and apricots) and Habas a la Catalana (broad beans with Jamon Iberica and Morcilla, a Spanish black pudding), both of which were absolutely delicious.
I also added some of my own personal favourites to the menu: Garbanzos con Espinacas (chickpeas with spinach), Albondigas (meatballs in tomato sauce), Gambas al Ajillo (garlic prawns), rosemary almonds, Manchego with Membrillo (quince paste or jelly), all of which were served with olives and bread – quite insanely I decided to go the whole hog and bake my own.
Preparing all the above made for a long, long, hot day in the kitchen. I cleared my husband and kids off for a few hours and cranked the music up loud while I cooked, and although I don’t intend on cooking quite so many dishes for one meal again in a hurry, I really rather enjoyed myself in a crazy kind of way.
So let’s get this recipe show on the road…
Makes 4 rolls
500g strong white bread flour
1½tsp salt ½tsp sugar 7g packet fast acting dry yeast
150ml warm water
1 egg, beaten and mixed with a little water
Mix the flour, salt, sugar and yeast in a large bowl. Gradually add the water, combining the ingredients until you get a soft dough. Add a little more water if you find you still have flour left at the bottom of the bowl. Likewise, if the dough is too sticky add a little more flour.
Knead the dough for five to ten minutes, until it is smooth and elastic. Form the dough into a ball and leave in the mixing bowl. Cover with a tea towel and leave to rise in a warm, draft-free place for about an hour.
Preheat oven to 200°C/Gas Mark 6.
When the dough has roughly doubled in size, knead again briefly. Divide into four pieces, form into balls and place on a lightly oiled baking sheet. Allow to rise again for a further 15 minutes.
Bake the rolls for 5 minutes, then remove from the oven and brush the tops with the egg mixture. Return to the oven and bake for another 15 minutes. Remove from the oven and allow the rolls to cool on a wire rack.
This is a favourite party snack, taken from Leon’s ‘Naturally Fast Food’.
250g whole almonds, with skins
3 sprigs fresh rosemary
25ml olive oil
Preheat oven to 170°C/Gas Mark 3.
Spread the almonds on a baking sheet with two of the rosemary sprigs. Remove the leaves from the other sprig and keep to one side.
Toast the almonds in the oven for 5 to 7 minutes, until just beginning to brown.
Toss in the olive oil and salt while still hot. Remove the rosemary sprigs and add the reserved leaves. Return to the oven for 3 more minutes and then serve.
Garbanzos con Espinacas (chickpeas with spinach)
2 tbsp olive oil
½ onion, chopped
2 garlic cloves, 1 chopped and 1 left whole
1 tomato, peeled and chopped
½tsp ground cumin
¼tsp ground cayenne pepper
1 x 410g tin chickpeas, liquid reserved
200g frozen spinach
Heat the oil in a large pan over medium heat. Add the onion and chopped garlic and fry for a couple of minutes. Add the tomato and cook until slightly reduced. Stir in the paprika, cumin and cayenne.
Using a pestle and mortar, crush the saffron and peppercorns with the remaining clove of garlic. Dissolve the spices in 3 tablespoons of water and add to the pan with the chickpeas and their liquid from the tin, along with the spinach and salt to taste. Cover and simmer over a low heat for 20 minutes, adding more water if it looks a little dry. The mixture should be saucy, but not sloppy. Serve warm.
Albondigas (Spanish meatballs in tomato sauce)
The meatballs I’ve eaten in Spain are normally a little spicier than this recipe but I wanted to keep it mild for my children. Feel free to add some chilli, paprika or cayenne to the recipe.
3-4 cloves garlic
white wine, just over half a glass
300g pork mince
2 slices stale bread
1 egg (beaten)
salt and pepper
1 onion, finely chopped
4 tomatoes, roughly chopped
Preheat the oven to 190C/Gas 5.
Crush 2 of the garlic cloves with the parsley and mix with a dash of white wine. Add this mixture to the minced pork in a large bowl and combine well. Leave to stand for half an hour.
Place the bread in a dish and cover with the milk. Leave to soak for a few minutes and then squeeze out most of the milk.
Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed well together. Roll the mince mixture into small balls and roll each one in flour.
Fry in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.
To make the sauce, heat a little oil in a frying pan. Add the onion and remaining clove of garlic and gently fry until golden.
Add the chopped tomatoes and about half a glass of white wine. Bring to a simmer and cook for 5 minutes
Pour the sauce over the meatballs and place in the oven for 20 – 25 minutes. Serve warm.
Pollo a la Catalana (Catalan style chicken with prunes and apricots)
handful each of prunes and dried apricots white wine
4 chicken thighs
2 cloves garlic
2 bay leaves
2tbsp runny honey
handful of pine nuts
1tbsp corn flour
dash of red wine vinegar
knob of butter
Place the prunes and apricots in a bowl and cover with white wine. Leave to soak overnight.
Preheat the oven to 200C/Gas 6.
In a frying pan heat the oil and brown the chicken thighs. Remove the chicken to a roasting tin, along with the garlic, bay leaves and cinnamon stick. Roast in the oven for 25 minutes until the chicken is cooked through.
While the chicken is roasting, prepare the sauce. Add the honey to the frying pan in which you browned the chicken and heat. Add the fruit, the wine in which they have been soaking and pine nuts.
When the chicken is cooked, remove to a serving plate and keep warm. Place the roasting tin over a medium heat, and stir in the corn flour to absorb the juices. Add a cupful of water and a dash of red wine vinegar to deglaze the tin and stir in the butter. Pour in the fruity sauce, mix together and then pour over the chicken and serve.
Habas a la Catalana (broad beans with Jamon Iberica and black pudding)
This is one of the recipes from Reme, my sister Lottie’s boyfriend’s mother. I couldn’t get hold of Morcilla, a Spanish black pudding, so I went with Bury Market black pudding instead!
120g shelled broad beans
3 rashers smoked streaky bacon, chopped
2 cloves of garlic, chopped
½ onion, chopped
1 bay leaf
bunch fresh mint, chopped
glass of white wine
100g Jamon Iberica, chopped
100g Morcilla or black pudding
salt and pepper
Blanch the broad beans in boiling, salted water for a few minutes until tender. Double shell the beans to reveal the beautifully bright green innards. It’s a bit of a palaver I know, but it’s really worth it.
Heat the oil in a pan and fry the bacon, garlic, onion and bay leaf for about 5 minutes. Add the mint and paprika, broad beans, white wine and black pudding. Stir and cook for a few minutes before adding the jamon. Season to taste and serve warm.
Gambas al Ajillo (garlic prawns)
I based this dish on a simple recipe I found in ‘Tapas’ by Louise Pickford.
12 raw tiger prawns
2 tbsp olive oil
knob of butter
2 cloves garlic, crushed
1 tbsp fresh basil, torn
juice of 1 lemon
salt and pepper
aioli (garlic mayonnaise) to serve – again I cheated and bought a jar!
Wash and dry the prawns.
Heat the oil and butter in a frying pan, add the prawns and garlic and fry for 3 to 4 minutes until the prawns are pink.
Remove the pan from the heat, stir in the basil and lemon juice. Season to taste with salt and pepper. Serve warm with a dish of aioli for dipping.
Manchego and Membrillo
Manchego is a tasty Spanish cheese made from sheep’s milk, which has a natural affinity with quinces. The idea of making my own membrillo really was a step too far, so I cheated and bought a jar of quince jelly instead. If you wanted to make your own, I reckon this recipe looks rather good.
So there you have it. My Barcelona tapas menu. I made way too much food for my family of four, but the leftovers were all gobbled up over the course of the next few days. The Catalan-style chicken in particular was very popular, and I’ll be making this dish again on its own for dinner, served simply with rice and salad.
I’ve almost completed my Around the World in Six Suppers adventure – can you believe the school holidays are nearing their end already? So where will the last dish come from next week? Watch this space to find out!
This is a quick and easy pasta dish for summer days when you don’t want to spend hours slaving over a hot stove. Flavoured with fresh mint and zingy lemon, it’s ideal for using up the last of those broad beans on the veggie patch.
Fusilli with Broad Beans and Mint
Serves 3 to 4
200g dried fusilli
100g shelled broad beans
3tbsp creme fraiche
juice of half a lemon
large handful of fresh mint, chopped
125g grated Cheddar cheese
glug extra virgin olive oil
salt and pepper
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
Meanwhile boil or steam the broad beans for a few minutes until just cooked, with a little bite, and drain. Refresh in cold water.
When the pasta is tender, drain – reserving a little of the pasta water, and return the pasta to the hot pan.
Add the broad beans, creme fraiche, lemon juice, mint, cheese and olive oil to the pasta and mix thoroughly until the pasta is well coated. Stir in a little of the pasta water to loosen the sauce if required. Season to taste and serve.
There you go – told you it was easy!
As this dish features lots of lovely broad beans, I’m entering it into August’s Simple and in Season – a wonderful blog challenge hosted by Ren Behan at Fabulicious Food, celebrating the best in seasonal produce.
That was my husband’s reaction the other day when I told him we were having this chicken and noodle salad.
“But Mum! Noodles should be hot!” was Jessie’s response.
Mia took a mouthful of noodles and promptly spat them out.
Not the best of starts. But after a little cajoling and a bit of encouragement, things did get better.
“Actually, this isn’t bad,” Jason conceded in between mouthfuls.
Once Mia got used to the texture of the noodles, she was tucking in wholeheartedly. And Jessie polished hers off without any further fuss. “Yum,” she declared on finishing.
It can be so easy to serve up the same kinds of foods day in and day out but I’m one of those annoying mothers who likes to challenge her family’s taste buds. And it does pay off. Now they’ve got their heads around cold noodles in a salad, I think we’ll be coming back to this quite a lot.
It’s a beautifully freshy, zingy dish – perfect for summer, or at least helping to give the impression of a summer. The chicken thighs are poached so they are lovely and moist and the fresh coriander and mint, along with the lemon, ginger and garlic in the dressing, pack it full of flavour.
I also added some scrummy broad beans from the veg box; the ones in the garden aren’t ready yet. Shelling broad beans has to be one of my favourite jobs in the kitchen. It makes me feel like a 1950s mother for some reason.
If you were making an authentic South East Asian noodle salad, you probably should also use chilli and fish sauce in the dressing. I left these out because a) chilli would be a step too far for little Mia and b) my husband can’t eat fish – I know! How inconsiderate is that?! But if these sound good to you, go ahead.
Chicken noodle salad with coriander and mint
4 skinless chicken thighs
½ onion, peeled and chopped
5 kaffir lime leaves
small handful black peppercorns
200g vermicelli noodles
3 spring onions, finely sliced
1 carrot, grated
½ yellow pepper, deseeded and sliced
large handful shelled broad beans
large handful fresh coriander, chopped
large handful fresh mint, chopped
2 tbsp sesame seeds
6 lettuce leaves, shredded
Place the chicken thighs into a pan with the onion, 5 kaffir lime leaves and peppercorns and cover with water. Bring to the boil, cover and simmer gently for 15 minutes. Allow the chicken to cool in the liquid.
Cook the noodles according to the packet instructions. Drain and run under cold water to refresh.
Dry fry the sesame seeds for a couple of minutes until golden. Remove to cool on a plate.
Place all the dressing ingredients in a saucepan and heat until the sugar dissolves. Sieve into a jug and leave to cool.
Into a large salad bowl place the noodles, spring onions, carrot, yellow pepper, broad beans, coriander, mint, sesame seeds and lettuce. Pour over the dressing and mix well to ensure everything is well covered. I like to use my hands for this bit.
Slice the cooled chicken thighs, arrange on top of the salad and serve.