Schlagwort-Archive: Hugh Fearnley-Whittingstall

Beetroot and walnut hummus

7 Antworten

Cooking educates: The I♥CC motto this week: Dippity Do Dah! . Just dip in and have a taste, ice cream or a book about dips*

The Food Assembly had pretty yellow beets for this

Beetroot and walnut hummus

Beetroot and walnut hummus (1)

Hugh says this hummus is wonderful to scoop up with flatbreads or in a sandwich with goats’s cheese

Beetroot and walnut hummus sandwich

This sandwich with almost local ingredients was really divine.

Beetroot and walnut hummus

Yield: 4 servings

Beetroot and walnut hummus (2)

A revelation for people who claim not to like beetroot, or walnuts come to that – is wonderful with crisp crudites, in a sandwich with goat’s cheese, or scooped up with flatbreads: Beetroot and walnut hummus

Ingredients:

  • 50 grams walnuts
  • 1 tablespoon cumin seeds
  • 25 grams stale bread, crusts removed
  • 200 grams cooked beetroot, cut into cubes; I cooked them 40 minutes in a steamer
  • 1 tablespoon tahini (sesame seed paste)
  • 1 large garlic clove, crushed
  • 1 lemon, the juice
  • Sea salt
  • black pepper, freshly ground
  • a little olive or rapeseed oil

SOURCE

ISBN: 978-0747598404 *

inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
ISBN: 978-074759840

Instructions

  1. Put the walnuts on a baking tray and toast in an oven preheated to 180°C/Gas Mark 4 for 5-7 minutes, until fragrant. Leave to cool.
  2. Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, shaking the pan almost constantly, until they start to darken and release their aroma – this should take less than a minute, so be careful not to burn them. Crush the seeds with a pestle and mortar or a spice grinder.
  3. Break the bread into small chunks, put in a food processor or blender with the walnuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.
  4. Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think the Beetroot and walnut hummus needs it. Refrigerate until required but bring back to room temperature to serve.

total time: 1 hour + cooling time
preparation time: 5 minutes
cooking/baking time: 40 minutes for the beets

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Dippity Do Dah!
 
 
 
For all other great Dippity Do Dah! recipes visit the I heart cooking clubs site
 
 
 

Flatbreads

2 Antworten

This week the I♥CC is going to make spreads or dips from the current chef Hugh Fearnley-Whittingstall 12.10.2024 ** 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

Flatbread recipe

Ingredients:

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

SOURCE

ISBN: 978-0747598404 *

modified from inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
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

 
 
*=Affiliate-Link to Amazon

more recipes from Hugh Fearnley-Whittingstall
more recipes and entries in English

** 12.10.2024 https://www.rivercottage.net/hugh-fearnley-whittingstall no longer available

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
more recipes and entries in English