1、Whole roasted cauliflower with red wine, shallots & wheatberries

For vegetarians, cauliflower is veg patch royalty. This dish captures all that is right about the marriage of grains and vegetables 

Whole roasted cauliflower with red wine, shallots & wheatberries recipe

Ingredients

Method

Sit the cauliflower head upside down on a chopping board and cut the tough stem away. Leave some of the base so that the cauliflower remains intact.
  • Heat the oil in a large flameproof casserole dish on a low-medium heat. Add the mustard seeds and, once they begin to ‘pop’, add the shallots. Fry gently for 4-5 mins until starting to caramelise, then add the mushrooms, thyme and garlic, and cook for a further 4-5 mins, stirring every so often. Pour in the wine and reduce by half. Stir in the spinach and allow the leaves to wilt.
  • Next, add the wheatberries, season well and combine. Make a well in the centre and put the cauliflower in the middle. Pour the stock around – not over – the caulifower, then season.
  • Cover and transfer to the oven. Cook for 50 mins-1 hr until the cauliflower and wheatberries are tender. Remove from the oven and sprinkle the hazelnuts, peppercorns and Parmesan over the cauliflower. Return to the oven for a further 5 mins, then serve.

  • https://www.truecookbook.com/recipe/whole-roasted-cauliflower-with-red-wine-shallots-wheatberries-10373/

    2、Mussels with red onion, cider & crème fraîche

    Mussels are a real treat, but excellent value and sustainable. Serve this simple dish with crusty bread for a special meal for two
    Mussels with red onion, cider & crème fraîche recipe

    Ingredients

    • 1kg rope-grown mussel
    • 25g unsalted butter
    • 2 small red onions, thinly sliced
    • 1 garlic clove, chopped
    • 150ml dry cider
    • 2 tsp finely chopped sage
    • 150ml half-fat crème fraîche

    Method

    1. Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won’t close when tapped.
    2. Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the cider over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
    3. Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.
    4. Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.

    3、Roast duck legs with red wine sauce

    It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish
    Roast duck legs with red wine sauce recipe

    Ingredients

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
    2. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

    4、Chicken casserole with red wine, ham & peppers

    This rich, tomatoey chicken dish is full of flavour - and it improves with freezing
    Chicken casserole with red wine, ham & peppers recipe

    Ingredients

    • 2 tbsp olive oil
    • 8 chicken thighs, on the bone
    • 1 red pepper, seeded and quartered
    • 1 green pepper, seeded and quartered
    • 2 garlic cloves, finely chopped
    • 1 leek, trimmed and thickly sliced
    • 225g cooked ham, cut into chunks
    • 1 tsp paprika
    • 300ml red wine
    • 400g can chopped tomatoes
    • 1 tbsp tomato purée
    • 2 sprigs fresh thyme or ½ tsp dried
    • 2 tbsp chopped fresh parsley, to serve

    Method

    1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
    2. Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.

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