Schlagwort-Archive: Hugh Fearnley-Whittingstall

Flatbreads

This week the I♥CC is going to make spreads or dips from the current chef Hugh Fearnley-Whittingstall He says these

Flatbreads

flatbreads (2)

are the ideal partner to everything from hummus to salad, wrapping burgers, sausages, kebabs od other barbecued meat or vegetables, and for moping up a good wet curry or stew. They taste great fresh from the pan, sprinkled with sea salt an a little rapeseed oil.

Flatbreads

Yield: 8 flatbreads

flatbreads

Ingredients:

  • 250 grams plain flour; wheat flower Type 550
  • 1 teasp. fine sea salt
  • 1 tablesp. rapeseed, olive or sunflower oil; Ulrike: rapeseed
  • 150 ml warm water

SOURCE

ISBN: 978-0747598404ISBN: 978-0747598404 *

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstal
River Cottage EverydayISBN: 978-074759840 *
ISBN: 978-074759840

Instructions

  1. Sift the flour into a large bowl and add the salt. Add the oil to the warm water, then pour this liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough. Turn the dough out on to a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump, sprinkling on a little more flour only if the dough feels very sticky. Cover the ball of dough with the upturned mixing bowl and let it rest for at least 15 minutes.
  2. When you’re ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide it into 8 pieces. Roll each piece into a ball. Flour the work surface and rolling pin, then roll out each ball of dough into a round 2-3mm thick, using plenty of flour as the dough is liable to stick.
  3. Place a heavy-based non-stick frying pan – or a cast-iron griddle – over a high heat and when it’s good and hot, turn the heat down a bit. Have ready a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft.
  4. Shake off any excess flour and carefully lay a flatbread in the hot pan. Let it sit for a minute or two, until the dough looks ’set‘ on top and is starting to lift away from the pan. Look at the underside and, if you can see dark brown patches forming, flip it over with a spatula or tongs. Cook the second side for 30-45 seconds. Wrap the cooked flatbread in the tea towel while you cook the others. If the flatbreads are colouring too quickly, lower the heat a bit.
  5. Serve the flatbreads while still soft and warm. Once cold, they won’t be quite the same. But they can be recycled by tearing them into pieces, brushing with a little oil, then crisping them up in a hot oven (at 220°C/Gas Mark 7) to make dipping chips, or flat croutons for soups and salads.

total time: 40 minutes
preparation time: 5 minutes
cooking/baking time: 3 minutes

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

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

I am always looking for easy lunch recipes in a box, River Cottage EverydayISBN: 978-074759840 * 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. 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: 978-0747598404ISBN: 978-0747598404 *

modified from Ulrike Westphal inspired by:
Hugh Fearnley-Whittingstall
River Cottage EverydayISBN: 978-074759840 *
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

 
 
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Photo Credit: I ♥ Cooking Clubs
Buddha Bowl
 
 
 
 
For all other great Tomatoes! recipes visit the I heart cooking clubs site
 
 
 
 

Gurken-Stachelbeersuppe

Es ist ein komischer Sommer. Einen Tag heiß und schwül, aber bedeckter Himmel, das gleiche bei Sonnenschein und immer wieder Regen, Regen, Regen. Das hat auch Auswirkungen auf die hiesige Stachelbeerernte, aber für die

Gurken-Stachelbeersuppe

Gurken-Stachelbeersuppe-2

reichte es durchaus. Lauwarm genossen, tut und schmeckt sie gut bei Hitze. Ich denke aber, sie wird auch heiß oder gut gekühlt munden.

Gurken-Stachelbeersuppe

Menge: 2 Portionen

Gurken-Stachelbeersuppe-1

Stachelbeeren geben dieser erfrischenden Suppe eine feine Säure. Die Suppe schmeckt heiß, lauwarm und auch gekühlt. Ein wenig geräucherter Fisch bildet den krönenden Abschluss.

Zutaten:

  • 1 Stich Butter
  • 1 kl. Zwiebel, geschält, gewürfelt
  • 1 Salatgurke, etwa 500 Gramm
  • 100 Gramm Kartoffeln, geschält, in 1 cm großen Würfeln
  • 50 Gramm Stachelbeeren, vom Blüten- und Stängelansatz befreit
  • 400 ml Hühnerbrühe
  • 2 Essl. Crème fraîche, mehr zum Servieren
  • Meersalz
  • Pfeffer, frisch gemahlen
  • Rapskernöl zum Garnieren
  • 75 Gramm Lachs in Streifem zum Servieren

QUELLE

978-1408828588978-1408828588 *

abgewandelt von Ulrike Westphal nach:
Hugh’s Three Good Things978-1408828588*
oder auf der River Cottage Seite

ZUBEREITUNG

  1. Butter in einem Topf bei mittlerer Hitze schmelzen. Zwiebeln zufügen und in 10 – 15 Minuten glasig dünsten.
  2. In der Zwischenzeit die Gurke halbieren, ggf. schälen. Die Samen mit einem scharfen Löffel entfernen und in ca. 2 cm dicke Scheiben schneiden. Die Gurkenscheiben in den den Topf zusammen mit den Kartoffelwürfeln und Stachelbeeren geben und eine Minute mit anschwitzen.
  3. Brühe zugießen, mit Salz und Pfeffer würzen. Zum Kochen bringen und anschließend etwa 20 Minuten kochen lassen, bis alles gar ist. Dabei gelegentlich umrühren. Die Suppe entweder mit dem Pürierstab fein pürieren. Die Crème fraîche unterrühren und mit Salz und Pfeffer abschmecken.
  4. Wird die Supe heiß serviert, die Suppe in vorgewärmte Suppenteller geben, auf die Oberfläche Crème fraîche und ein wenig Rapskernöl und einer Umdrehung Pfeffer geben und mit geräucherten Fischstreifen servieren.

Gesamtzeit: 50 Minuten
Vorbereitungszeit: 5 Minuten
Koch-/Backzeit: 35 Minuten

 
 
*=Affiliate-Link zu Amazon

Rezepte mit Stachelbeeren
 
 
 
noch mehr Stachelbeerrezepte
 
 
 

Broad beans, meatballs, flatbread

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

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

978-1408828588978-1408828588 *

modified from Ulrike Westphal inspired by:
Hugh’s Three Good Things978-1408828588*
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 
 
 
 

Pasta mit Fenchel, Rucola und Zitrone

Die Kombination von würzig-scharfen Rucola und aromatischer Anisnote des Fenchel hat mir hier schon gut gefallen. Deshalb gibt es diese Kombination noch einmal als

Pasta mit Fenchel, Rucola und Zitrone

Pasta mit Fenchel, Rucola und Zitrone (1)

Pasta geht eben immer, auch wenn man nicht unbedingt so der große Fenchelfan ist.

Pasta mit Fenchel, Rucola und Zitrone

Menge: 2 Portionen

Pasta mit Fenchel, Rucola und Zitrone (2)

Eine wunderbare Aromenkombination: Fenchel, Rucola und Zitrone. Mit jeder Art von Pasta ist es ein erfrischendes Pastagericht für den Sommer

Zutaten:

  • 1 große Knolle Fenchel, etwa 240 Gramm
  • 1 Teel. Rapsöl
  • 1 Zehe Knoblauch, in feine Scheiben geschnitten
  • 2 – 3 Hände voll Rucola
  • 1 Zitrone, die abgeriebene Schale
  • 3 Essl. Crème fraîche
  • Meersalz
  • Pfeffer, schwarz, frisch gemahlen
  • Ziegenkäse, hart, gerieben; Ulrike: Bergziege von Jahnkes Ziegenkäse
  • 150 Gramm Pasta, z.B. Tagliatelle, Pappardelle oder andere Pasta; Ulrike: Tress Purer Dinkel BandnudelB005LFWPCU *

QUELLE

978-1408812129978-1408812129

abgewandelt von Ulrike Westphal nach:
River Cottage Veg Every Day! (River Cottage Every Day)978-1408812129 *
ISBN: 978-1408812129

ZUBEREITUNG

  1. Das gesalzene Wasser für die Pasta zeitlich so zum Kochen bringen, dass es kocht, wenn der Fenchel in die Pfanne kommt.
  2. Den Fenchel putzen und in dünne Streifen schneiten. Das Öl in einer Pfanne über mittlerer Hitze erwärmen. Den Knoblauch und Fenchel zufügen und den Fenchel in etwa 10 Minuten gar ziehen lassen.
  3. Die Pasta in das kochende Wasser geben, und in der Zeit al dente kochen, bis der Fenchel gar ist.
  4. Den Rucola zum Fenchel geben und rühren, bis der Salat zusammenfällt. Crème fraîche und Zitronenabrieb zufügen, gut umrühren, bis alles Gemüse damit umhüllt ist, mit Salz und Pfeffer abschmecken.
  5. Die Pasta gut abtropfen lassen, die Fenchelmischung zufügen und mit dem geriebenen Ziegenkäse servieren.

Gesamtzeit: 30 Minuten
Vorbereitungszeit:15 Minuten
Koch-/Backzeit: 10 Minuten

 
 
*=Affiliate-Link zu Amazon

Photo Credit: Tastesheriff
Gemüseexpedition 2017
 
 
 
Mein zweiter Beitrag zur Gemüse-Expedition Fenchel im Juli