SPRING VEGETABLE RISOTTO WITH MINT OIL DRIZZLE

While it's still rather grey and rainy outside, I am trying to lure spring to into making an appearance with some vibrant home cooking!

This veg packed risotto is restaurant worthy in taste and appearance and little touches such as a homemade mint oil to drizzle on top as well as raw egg yolk add a real wow factor to this culinary classic.

A perfect dish to feed a crowd and even better to beat some serious waiting for spring and summer blues!

SERVES 2

INGREDIENTS

MINT OIL
Small bunch of mint, leaves picked
3 tbsp extra-virgin olive oil
Juice of ½ a lemon

RISOTTO

• 6 spring onions, whites finely sliced into rounds, green ends julienned
• 1l vegetable stock
• 350g asparagus, woody ends snapped off 
• 200g frozen peas
• 25g butter, plus a large knob to serve
• 1 tbsp olive oil
• 1 bay leaf
• 350g risotto rice
• 125ml dry white wine or vermouth
• zest and juice of ½ a lemon
• 100g broad beans, blanched and peeled
• 30g parmesan (or vegetarian alternative), grated, plus extra to serve
• 1 tbsp truffle oil
• 2 egg yolks (it's gotta be Clarence court eggs!)

METHOD

• First make the mint oil by blitzing together the mint, oil and lemon juice in a mini chopper.
• Fill a bowl with ice and top up with water, then plunge in the green spring onion ends – they should curl up while you make the risotto. 
• In a pan, bring the stock to just below the boil over a medium heat and poach the asparagus spears for 2 mins, then remove with tongs. Chop the stalks into 1.5-2cm wide discs and leave the tips intact. 
• Put the frozen peas into a bowl and pour over a ladle of warm stock to defrost them.
• Put a large casserole or deep frying pan over a low heat. 
• Melt the butter into the oil and fry the spring onion whites and bay leaf for 3 mins until soft and fragrant. Turn up the heat to medium-high, add in the rice and coat in the fat, cooking for a few minutes until the rice has absorbed some of the fat and is glossy and slightly translucent at the edges. 
• Pour over the wine or vermouth and cook, stirring, until most of the liquid has evaporated. 
• Add the lemon zest and then a ladleful of the warm stock, and stir, cooking until most of the liquid has been absorbed. 
• Continue to cook the risotto over a low medium heat for 20-25 mins, stirring and adding the stock a ladleful at a time, allowing it to be absorbed completely before you add the next one, and keeping the rice moving to cook it evenly and help it release its starch.
• Once the rice is puffed and tender all the way through, with no chalky core (you may not need to use up all the stock), pour over the peas and their stock, and stir them into the risotto. 
• Add the asparagus stalks, tips and broad beans, cooking for a few minutes to heat through. 
• Turn off the heat, remove the bay leaf and stir in the knob of butter, along with the parmesan, adding some truffle butter or oil, if you like. 
• Taste for seasoning and adjust accordingly, then spoon into warm bowls and use the back of a spoon to create a shallow well in the rice.
• Carefully put the egg yolks in the wells and then top with some of the green spring onion. 
• Spoon over a little of the mint oil and stir everything together to enrich with the egg yolk and crunchy spring onion.
• ENJOY!

WHITE ASPARAGUS WITH THE BEST EVER ORANGE, TARRAGON & CREAM SAUCE, SALMON & POTATOES

The best thing about spring is of course that winter is over, the sun is (hopefully) here to stay and temperatures are rising. 

My other favourite thing about spring is that it means white asparagus season is upon us.

While white asparagus is a little used veg in the UK, in the part of Germany I am from it is a pretty big deal and its season much celebrated. You basically eat it as much as possible from the second you can and then wait an entire year to do the same again.

All this back story is here to make you understand why I was SO over the moon when I spotted some white asparagus as I had a nose around Borough market last weekend. 

I simply had to buy some, even if it's not the cheapest (about £22 for a kg in the UK) and excitedly searched the internet for ways to prepare it.

The most traditional way to eat white asparagus is with hollandaise sauce, sliced ham and boiled potatoes and I've done a version with smoked salmon instead of the ham many times. 

I however was wanting a more creative twist this time and stumbled across a recipe which combined boiled white asparagus and potatoes with a pan fried salmon filet and THE MOST AMAZING orange, tarragon, white wine and cream, so amazing in fact it was one of the best sauces I have ever made or tried. 

A big statement I know, but the combo of freshly squeezed orange juice and zest, fragrant chopped tarragon, zingy white wine and cream is an absolute dream and elevates the whole dish into something restaurant worthy. 

Honestly this was spring, my childhood and so much more on a plate and would be the most culinary way to introduce yourself or someone else to the wonders of white asparagus, I promise you won't regret it.

SERVES 2

• 2 salmon fillets
• 2 tbsp butter
• 800g white asparagus
• 3 oranges
• 300g double cream
• 2 shallots, finely chopped
• 30g Butter 
• 20g flour 
• Salt & pepper
• Bunch of fresh tarragon, roughly chopped
• 500g baby new potatoes

METHOD

• Peel one orange and squeeze the juice out of the rest of the oranges.
• Measure out 250ml of orange juice and add into a saucepan alongside the white wine and orange peel.
• Cook down by about half, remove the orange skin and set aside.
• In the meantime peel the white asparagus and chop off stalky ends.
• Cook in boiling salted water for 10-12 mins.
• Cook your potatoes in boiling water at the same time.
• Drain when ready.
• Slowly sauté the finely chopped shallots in butter on a medium heat.
• After a minute or two sprinkle some flour over the shallots and mix well.
• Add the cream, then add the orange reduction, making sure to add the cold cream first to avoid clumps.
• Bring the sauce to a boil, then reduce the heat and allow to simmer for 10 minutes.
• Season with salt and pepper and add the finely chopped tarragon.  
• Pan fry the salmon to your liking, then serve with the asparagus, potatoes and lots of the sauce! 
• Garnish with some extra tarragon and enjoy!!!

MISO SALMON WITH UDON NOODLES & GREEN VEG

Show season is finally over and I am hoping I will now get back to posting regular recipes!!

While it still absolutely miserable outside I thought I would share this wonderfully warming recipe for Miso salmon with udon noodles and roasted green veg.

It's packed full of the good stuff, while udon noodles for me are proper slurp up comfort food.

I can't wait to get back into more elaborate cooking now that I have my weekends back so keep your eyes peeled!

SERVES 2

INGREDIENTS

MISO MARINADE

• 1 tbsp each of miso, sake and mirin
• 2cm piece of ginger, finely grated
• 2 cloves garlic, finely grated
• 1 tsp caster sugar
• 2 salmon fillets, skin on

UDON NOODLES

• 400g udon noodles
• 1/4 cup soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil, plus extra to serve
• 1 tsp sesame seeds, plus extra to serve

• 2tbsp olive oil or vegetable oil, for frying 
• Grilled or roasted Brussel sprouts

METHOD

• Combine the marinade ingredients in a container or dish and add in the salmon, turning to coat. Allow to marinate for 30 minutes – 1 hour.
• Meanwhile, prepare the udon noodles according to the directions on the packet. 
• Drain and rinse under cold water. Transfer to a large bowl and dress with the remaining ingredients.
• Heat the olive or vegetable oil in a large pan over a medium-high heat. 
• Add the salmon, skin side down, to the pan, reserving any excess marinade. 
• Cook until the salmon is golden (approximately 2 minutes), turn the salmon over and pour over the reserved marinade. 
• Cook until the salmon is just cooked through (or still slightly raw in the middle which is my fav) and slightly charred.
• Divide the noodles amongst two  bowls and top each with a piece of salmon, the broccoli and sprouts.
• Top with a little more sesame oil and sesame seeds and season with some sea salt.
• ENJOY!

SALMON RED THAI CURRY WITH VEGETABLES & RICE NOODLES

I LOVE a red thai curry and have made many variations, some more tasty than others, and this has to be a new favourite!!!

Rather than just relying on a red curry paste as main flavouring, in this recipe the shop bought paste is blended with fresh ginger, garlic, lemongrass and onion to create the most wonderfully fragrant mixture which is fried off in a pan to release all aromas before coconut milk, fish sauce and maple syrup are added for one of the best red thai curry sauces I have ever had, included takeaway versions!

Add to the sauce you fav veggies (I chose broccoli, mushrooms and butternut squash) and a lovely fillet of salmon, cooked in the sauce to your liking to add maximum flavour to the fish. and you get yourself a show stopper of a curry!

I like to serve mine with plenty of thai basil and coriander on top and on a bed of rice noodles - total good mood food that will brighten up even the longest, coldest day of late February!

A new favourite!

Serves 2

INGREDIENTS

• 2 fresh salmon fillets
• 4 cloves garlic, minced or grated
• 1 small yellow onion
• 1.5- 2 inch fresh ginger, grated
• 1 lemongrass stalk, finely chopped
• 2-3 tablespoons Thai red curry paste
• 2 cans light coconut milk or your preferred fattiness 
• 1 tablespoon fish sauce or soy sauce 
• ½ teaspoon maple syrup
• 200g butternut squash diced
• 200g broccoli
• 150g mushrooms, sliced
• 2 salad onion, sliced 
• juice from 1 lime
• 1/4 cup coriander + thai basil, roughly chopped
• rice noodles, for serving

METHOD

• Add the chopped onion, garlic, ginger, lemongrass, green onions and red curry paste along with ½ a can of coconut milk to a high speed blender. 
• Blend it to a smooth sauce. 
• Pour this into a sauce pan and bring it to a boil. 
• Simmer and cook gently for 5-6 minutes, until the curry is fragrant.
• In a separate frying pan dry fry the mushrooms with a little salt and continue to cook it it reduces its moisture. 
• Add diced butternut and broccoli to the curry and cook it almost tender, about 3 minutes. 
• Add the remaining the coconut milk, fish sauce, and maple syrup. 
• Stir to combine, bring the mixture to a boil, add the salmon slices. 
• Cover and cook 5-6 minutes or until the salmon is cooked to your desired doneness. 
• Remove from the heat and stir in the lime zest, lime juice, cilantro and/or basil. 
• To serve, divide the rice noodles between bowls and generously spoon the curry with salmon and vegetables over the rice. 
• Top with extra herbs and lime juice. 
• Enjoy

LEEKS AND GREENS WITH EGGS AND POTATO

I am a little bit of obsessed with this breakfast for dinner or "brinner" situation here! 

Why? Well slowly sautéed potato, leeks and onion work an absolute treat when combined with plenty of

wilted kale and spinach and the surprisingly amazing seasoning combo of ground cumin and dill - I would have never thought that would work but WOW I am obsessed with depth of flavour those two add to relatively simple ingredients. 

Top this all with some fresh, just set eggs and final drizzle of paprika and chilli flake infused butter and you get yourself one show stopping, vegetarian friendly and pretty healthy supper! A new favourite of mine when I want comfort food that delivers on the nutrient side also!

SERVES 2

INGREDIENTS

• 1 large onion
• 2 leeks
• 400g baby new potatoes
• 150 kale
• 200g spinach
• 1 tbsp Ground Cumin
• 1 bunch of Parsley
• 1 bunch of Dill
• 4 Eggs
• 200g Greek Yoghurt
• 30g butter
• ½ Tsp smoked Paprika
• Pinch of chilli flakes

METHOD

• Finely slice the onion and leeks and dice the potato into roughly 2cm cubes.
• Sweat in 3 tbsp of olive oil over a medium heat until the onion and leek are turning golden and the potato is softening. 
• This will take about 7 or 8 mins.
• Slice the kale, add it to the pan and cook for another few mins until soft.
• Now add the spinach in 2 halves, with a pinch of salt each time, and let it wilt down.
• Once all of the spinach is cooked, finely chop all of the herbs and add along with the cumin and a big pinch of salt.
• Once the herbs have wilted, taste and check for seasoning. 
• After you add the eggs it will be harder to season the mix so do it now.
• Make four little dips in the vegetable mix and crack an egg into each one. 
• Cover the pan with a lid and let the heat and steam cook the eggs.
• Take the pan off the heat just before the eggs are done, they will keep cooking for another minute or so. 
• Add a few dollops of Greek yoghurt and spread it around a bit. 
• Melt the butter in a small pan. Once hot, add the paprika and chilli and swirl the butter around before pouring it over the eggs.
• ENJOY!

GNOCCHI WITH SMASHED PEAS, LEMON & PARMESAN

Is it just me or does spring need to hurry the hell up because I cannot take another grey, cold and rainy day!!!

While we may have to wait a little for the seasons to change still, I was feeling more than ready for some more spring inspired, vibrant recipes and these pan fried gnocchi with smashed peas, asparagus, lemon and Parmesan ticked ALL those boxes!

Literally brighter days on a plate and a real joy to eat.

SERVES 2

INGREDIENTS

• 160g Frozen Peas
• Bunch of Asparagus
• Bunch of Basil
• 500g Fresh Gnocchi
• 3 Tbsp Crème Fraîche
• 80g Grated Parmesan
• 2 Tbsp Unsalted Butter
• Olive Oil
• Lemon
• Black Pepper
• Salt

METHOD

• Add all but a handful of the frozen peas to a blender or pestle and mortar and pulse/smash until pulpy.
• Trim and slice the asparagus, and roughly chop the basil.
• Bring a large pot of water to a boil, season with salt and blanch the gnocchi until they float to the top. Fish them out into a bowl and coat with a dash of oil. 
• Grab yourself a mugful of the cooking water and save that for later.
• Blanch the asparagus and that extra handful of peas for 1 min, drain and set aside.
• Now, heat a large frying pan over a high heat. Add a shot of oil and let that get nice and hot.
• Add the gnocchi and cook until golden brown. Keep the gnocchi moving regularly.
• Add the butter and cook until brown and the gnocchi is glazed and nut brown. 
• Add a splash of the cooking water, the smashed peas and the crème fraîche. 
• Toss everything together to create a beautifully green sauce.
• Season with salt and black pepper. 
• Add lemon zest, parmesan, the blanched veg and chopped basil.
• Keep tossing everything together until glossy and gorgeous. 
• Adjust the seasoning if you need to.
• Divide between warm plates, top with more parmesan and black pepper and enjoy!

KIMCHI MAC N CHEESE WITH SEAME PANKO PARMESAN CRUST

I adore this spicy, Korean inspired twist on your classic Mac n cheese! Even better, it takes less than half an hour to make and is proper winter comfort food.

A new fav!

Serves 3

INGREDIENTS

• 7 Cloves Of Garlic
• 4 Spring Onions
• 250g Kimchi
• 300g Mature Cheddar Cheese
• 200g Emmental Cheese
• 500g Macaroni
• 50g Butter
• 3 Tbsp Gochujang
• 3 Tbsp Plain Flour
• 550ml Milk
• 3 Tbsp Honey
• 50g Breadcrumbs
• A Small Handful Of Parsley
• 2  tbsp sesame seeds
• 40g Parmesan
• Salt
• Olive Oil

METHOD

• Roughly chop up your garlic, spring onions and kimchi.
• Grate the cheddar and emmental cheese. 
• Get a large pan of boiling salted water and cook your pasta. 
• Get a large pan on a medium heat and melt the butter with 2 tbsp of oil. 
• Add in the garlic and cook for 4 mins until golden and softened. 
• Whisk in the gochujang and cook for 1 min. 
• Whisk the flour into the butter and cook for 2 mins. 
• Then slowly drizzle in half the milk whisking constantly to form a thick paste. 
• Add the remaining milk and mix until smooth.
• Add in grated cheese, honey and the cooked pasta. 
• Mix well until combined.
• Fold in the kimchi and spring onions and season to taste. 
• You may not need any salt if your kimchi is already very salty.Finely chop the parsley and grate 3/4 of the parmesan cheese. 
• Combine these with the breadcrumbs and sesame seeds in a bowl.
• Spoon the mac and cheese into an oven proof dish and top with the breadcrumbs.
• Grate on the remaining parm and bake for 20 mins until the top is browned and the inside is gooey. 
• Allow to cool for 5 mins and enjoy.

CHEESY KIMCHI NOODLES

I am in the midst of show season so down time, even at the weekends has becoming rather scarce. 

However I am still trying to squeeze a bit of cooking and recipe researching in - it may not be of my usual more elaborate calibre, but does gives me half an hour or so to switch off and chop away and beats a takeaway in any case!

These cheesy kimchi noodles are rustled up in less than 30mins, are super delicious, look restaurant worthy and were the perfect way for me to get my culinary fix when time is of the essence

SERVES 1

INGREDIENTS

• 2 Cloves of Garlic
• 2 Spring Onions
• 1 Packet Kimchi Flavoured Instant Noodles
• 80g Kimchi
• ½ Heaped Tbsp Gochujang
• 1 Tbsp Kewpie Mayonnaise
• 1 Tsp Sugar
• 80g Cheddar Cheese
• 1 Egg
• 1 Tsp Toasted White/Black Sesame Seeds
• 1 ½ Tsp Chilli Oil
• Vegetable Oil

METHOD

• Mince your garlic and slice your spring onions. Set aside separately.
• Grate your cheddar and also set aside.
• Cook your instant noodles according to packet instructions. Drain using a sieve, saving the noodle-cooking water. Rinse the noodles with cold water.
• Pour a glug of vegetable oil into a pan and add in the kimchi, minced garlic and spring onions. Give it a good stir.
• Add in your cooked noodles with your Gochujang, kewpie mayo and 4 tbsp of the reserved noodle-cooking water. 
• Give it a good mix then add in grated cheddar and sugar and give it another mix.
• Fry your egg in a separate pan until it's golden and crispy around the edges.
• Plate up your noodles with a sprinkle of sesame seeds, spring onions and a drizzle of chilli oil. Enjoy.

SALMON WITH COCONUT MISO SAUCE & SWEET POTATO MASH

Sweet potato mash with the irresistible coconut and miso sauce featured in this recipe may be my new favourite, sort of healthy, comfort food!! 

Add some pan fried salmon and you get yourself the most wonderful, nutrient packed, satisfying dinner, perfect to brighten up a dreary January day!

SERVES 2

INGREDIENTS

• 4 medium-sized sweet potatoes, peeled + cut into smaller chunks
• knob of butter
• splash of milk
• 2 tsp coconut oil
• 2 pieces salmon
• 2 cloves garlic, minced
• 1 cup canned coconut milk
• 1 tbsp miso paste
• 1/2 tsp ground ginger
• 1/2 a lime, juice only
• Black pepper, to taste
• Optional garnish: chopped parsley

METHOD

• Place sweet potato chunks in a large pot. 
• Add about 1-1.5 cups water and bring to a boil. 
• Once boiling, cover and reduce heat. 
• Allow to simmer and steam for 15 mins, or until potatoes are fork tender.
• Meanwhile, heat coconut oil in a frying pan over medium-high.
• Once hot, place salmon SKIN SIDE DOWN and allow to cook (undisturbed) for about 4-6 mins, depending on thickness. 
• Flip salmon and turn off heat, allowing to cook for an additional 2 mins. 
• Remove from pan and set aside.
• To the same pan, add minced garlic and sauté for 2 mins until browned and fragrant.
• Add coconut milk, miso paste, ginger, and lime juice to the pan. 
• Cook for about 5 minutes, stirring continuously until miso breaks down and the sauce is smooth.
• By now, the potatoes should be ready. 
• Drain the potatoes, return them to the pot, add a knob of butter and a splash of milk and mash all together with a potato masher.
• Season with salt and pepper
• Plate sweet potato mash and top with salmon and coconut sauce. 
• Finish off the dish with a sprinkle of parsley and ENJOY!

THE MOST AMAZING (AND VEGAN!) LENTIL & AUBERGINE BOLOGNESE!

It's "Veganuary" and after al the food indulgence of Christmas I have been excited to find some truly great Vegan friendly dishes during this gloomy, dark and work heavy month.

Good thing then that I stumbled across this fully vegan pasta dish (if you omit the Parmesan which I couldn't quite on this occasion), because this lentil and aubergine bolognese is not some sort of second rate version of the classically meaty bolognese but a real SHOW STOPPER, better in my opinion than any meaty version!

Trust me on this one - the combo of slowly caramelised aubergine and red onion, lentils, red wine and herbs is all kinds of incredible and for me it's a new pasta dish favourite, even once January is over and done with!

SERVES 2

INGREDIENTS

• 400g spaghetti
• 4 tbsp olive oil
• 1 large red onion, thinly sliced
• 3 aubergines, cut into 2cm dice
• 1 white onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp tomato purée
• ¼ tsp ground allspice
• ½ tsp ground coriander
• 1 cinnamon stick
• 1 Medjool date, chopped
• 200g Puy lentils, well rinsed
• 400g tin chopped tomatoes
• 200ml red wine (if making for vegans, use vegan red wine)
• 400ml vegetable stock
• 1 tbsp freshly chopped oregano
• Salt and pepper
• Grated cheese (Parmesan or a vegan or vegetarian alternative)

METHOD

• Heat 3 tablespoons of the oil in a large frying pan over a medium–high heat and add the red onion with a good pinch of salt. 
• Fry for 2–3 minutes until just softened, then add the aubergines and another pinch of salt. 
• Fry for about 20 minutes, stirring regularly, until golden and caramelised. 
• Tip the aubergine and onion out of the pan and set aside.
• Add the remaining tablespoon of oil to the pan over a medium heat and gently fry the finely chopped onion, celery and carrot for about 5 minutes until softened. 
• Add the garlic and fry for another couple of minutes, then add the tomato purée and spices and cook, stirring, for another minute.
• Add the chopped date, lentils, tomatoes, wine, stock and oregano. 
• Cover the pan and simmer gently for 25 minutes, then remove the lid and simmer for another 20 minutes to allow the excess liquid to evaporate. 
• After this time, the lentils should be completely tender, but if not, add a splash of water and continue to simmer gently until they are.
• Using a hand blender, pulse about half of the mixture: you can do this in the pan. 
• This will thicken up the mixture while also leaving some chunkier bits. 
• You may need to add a splash of water to loosen the bolognese. 
• Stir in the reserved onion and aubergine, then taste and adjust the seasoning. 
• Serve with pasta of your choice and grated cheese.