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Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette

5 Antworten

The Monthly Featured Dish/Ingredient Challenge at I♥CC: Tomatoes!

I am always looking for easy lunch recipes in a box, River Cottage Everyday* offers a whole chapter full of lunchboxes. I made

Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette

Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette-2

with new potatoes and tomatoes from The Food Assembly 21.12.2024 **. There are different opinions about the composition of chipolatas in different continents or countries. They could be made from pork, a mixture of beef and lamb or veal. I used some lamb fried sausage from the Turkish Butcher, a good source for local lamb.

Before coming to the recipe for Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette, my collection with more recipes with tomatoes from Hugh and I♥CC Chefs:

And now the recipe for

Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette

Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette

Yield: 1 serving

Tomato,chipolata and new potato lunch(box) with mustardy vinaigrette-1

This is comfort food for work days: herby sausages, tangy tomatoes and potatoes, all lightly coated in a mustardy dressing.

Ingredients:

  • about 4 cold boiled new potatoes, cut into chunks if large; I used 6 small, about 170 grams
  • 2-3 cold cooked herby chipolata sausages

For the dressing:

  • 1 teaspoon English (or other strong) mustard; I used
  • 1 1/2 teaspoons cider vinegar or white wine vinegar
  • 2 tablespoons rapeseed or extra virgin olive oil
  • a small pinch of sugar
  • sea salt
  • black pepper, freshly ground

SOURCE

SOURCE

ISBN: 978-0747598404 *

modified from inspired by:
Hugh Fearnley-Whittingstall
River Cottage Everyday *
ISBN: 978-074759840

Instructions

  1. To make the dressing, whisk all the ingredients together in a bowl, or shake them in a small screw-top jar to combine.
    Put the potatoes and tomatoes in a bowl, trickle over most of the dressing and toss together. Transfer to your lunchbox. Place the chipolatas on top and trickle on the remaining dressing. Seal your lunchbox and don’t forget to take a fork and napkin with you.
  2. Note If you think your lunchbox might leak, take the dressing in the screw-top jar you mixed it in and add it before eating.

total time: 10 minutes + cooking and cooling potatoes and sausages
preparation time: 5 minutes
cooking/baking time: 10 minutes for cooking potatoes and sausages

 
 
*=Affiliate-Link to Amazon

** 21.12.2024 food assembly https://marktschwaermer.de/de/assemblies/8833 no longer available

Photo Credit: I ♥ Cooking Clubs
Buddha Bowl
 
 
 
 
For all other great Tomatoes! recipes visit the I heart cooking clubs site
 
 
 
 
more recipes from Hugh Fearnley-Whittingstall
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Broad beans, meatballs, flatbread

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The Food Assembly offers fresh broad beans, but there where still broad beans in the freezer from last year. On my way home from the dentist I bought some merguez sausages from the Turkish butcher and decided to bake pita bread to heat up the cold kitchen in this so called summer.

Broad beans, meatballs, flatbread

Broad beans, meatballs, flatbread

Broad beans, meatballs, flatbread

Yield: 2 servings

Broad beans, meatballs, flatbread

Fried hot and crisp, the merguez meatballs are fantastic with sweet, young broad beans.

Ingredients:

  • 750 grams – 1 kg young broad beans in the pod; makes about 250 grams podded and skinned
  • 1 tablespoon rapeseed, olive or sunflower oil; Ulrike: rapeseed
  • a couple of squeezes of lemon juice
  • sea salt
  • freshly ground black pepper

For the merguez meatballs

  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds (optional)
  • 10 – 12 black peppercorns
  • 1 teaspoon sweet paprika
  • A pinch of cayenne pepper
  • ½ teaspoon salt
  • 500 grams reasonably coarse lamb mince (not too lean)
  • 2 garlic cloves, very finely chopped

OR

  • About 250 grams merguez sausages, cut into chunks; Ulrike: I went the easy way

To serve

SOURCE

978-1408828588 *

modified from inspired by:
Hugh’s Three Good Things*
also found atRiver Cottage

Instructions

  1. To make your own merguez meatballs, heat a dry frying pan over a medium heat, add the cumin, fennel and coriander seeds, and the caraway, if using, with the peppercorns, and toast until fragrant, about a minute. Tip into a mortar and leave to cool, then pound with the pestle to a fine powder. Mix with the paprika, cayenne and salt until well blended.
  2. Put the lamb into a bowl, add the spice mix with the garlic, and mix everything together with your hands until well combined. Cover and refrigerate for at least 2–3 hours – or up to 24 hours – to allow the flavours to develop.
  3. Form about half the mixture into small meatballs, about the size of a walnut. Keep the rest in the fridge for a day or two or freeze it for another meal (it’s fiddly to make a smaller quantity).
  4. Heat a large frying pan over a medium heat and add the oil. When hot, add the meatballs (or sausage chunks) and cook, turning often, until well browned all over and cooked through, about 10 minutes. Tip in the beans and toss them in the spicy fat. Cook for a minute longer, then give the whole thing a spritz of lemon juice and add a little salt and pepper if you think it needs it.
  5. Warm your flatbreads or toast your bread. Pile the meaty bean mixture on top, along with any pan juices, give it a final squeeze of lemon juice, and serve.

total time: 30 minutes
preparation time: 15 minutes if using sausages
cooking/baking time: 15 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Juli Potluck Collage
 
 
 
For all other great July Potluck! recipes visit the I heart cooking clubs site 
 
 
 

More recipes from Hugh Fearnley-Whittingstall (click)

Rocket, fennel and lentil salad

5 Antworten

This

Rocket, fennel and lentil salad

Rocket, fennel and lentil salad-2

kills two birds with one stone: The German vegetable expedition asks for fennel and the IHCC wants side dishes or salads.

Rocket, fennel and lentil salad

Yield: 4 servings Button German

Rocket, fennel and lentil salad-1

Lentil salad with rocket and fennel

Ingredients:

  • 125 g Puy lentils; Ulrike: Pardina
  • 1 bay leaf
  • ½ small onion; Ulrike: 1 shalott
  • a few parsley stalks, optional
  • 1 large or 2 small fennel bulbs; about 250 grams
  • about 75 g rocket

DRESSING

  • 2 teaspoons Dijon mustard
  • 1 lemon, finely grated zest and 30 ml juice
  • 2 tablespoons lemon juice
  • 120 ml rapeseed or olive oil
  • a pinch of sugar
  • Sea salt and freshly ground black pepper

SOURCE

978-1-4088-1212-9 *

modified from inspired by:
Hugh Fearnley-Whittingstall
River Cottage Veg Every Day! *
ISBN: 978-1-4088-1212-9

Instructions

  1. Put the lentils in a saucepan and add plenty of water. Bring to the boil and simmer for a minute only, then drain. Return the lentils to the pan and pour on just enough water to cover them. Add the bay leaf, onion and parsley stalks, if using. Bring back to a very gentle simmer, and cook slowly for about half an hour, until tender but not mushy.
  2. Meanwhile, to make the dressing, shake all the ingredients together in a screw-topped jar until emulsified.
  3. When the lentils are done, drain them well and discard the herbs and onion. While still warm, combine with a good half of the dressing. Leave until cooled, then taste and adjust the seasoning; you could add a little more salt, sugar, pepper or lemon juice if needed.
  4. Trim the fennel, removing the tough outer layer (unless they are young and very fresh). Halve the bulb(s) vertically, then slice as thinly as you can, tip to base.
  5. Pile about two-thirds of the lentils into wide serving bowls. Scatter over the rocket and fennel and trickle over the rest of the dressing. Scatter over the remaining lentils and serve Rocket, fennel and lentil salad.

total time: 45 minutes
preparation time: 5 minutes
cooking/baking time: 30 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Salads & Sides!
 
 
 
nbsp;
For all other great Salads & Sides! recipes visit the I heart cooking clubs site
 
 
 
 
more recipes from Hugh Fearnley-Whittingstall (click)
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