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RECIPES — Recipes

FISH TAGINE "A LA SUSIE" - serves 4

Posted by Susie Taylor on

FISH TAGINE "A LA SUSIE" - serves 4

4 white fish fillets, 1 red onion, 1 clove garlic, 1 tin chopped tomatoes, 600ml veg stock, 1 tin chickpeas, 4-6 small preserved lemons quartered, 250g kale, olive oil, salt and pepper Chop the red onion and garlic and place into a casserole dish with a glug of olive oil, and allow to cook for 5 mins over a gentle heat. Then add the tomatoes, stock and chickpeas and bring to the boil before adding the preserved lemons, and kale - stir,  season and continue to boil gently for a couple of mins. If the tomato mixture seems thick add a little more water. Then place the fish fillets on top...

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LAMB, JUNIPER AND WILD MUSHROOM POT PIE – serves 6

Posted by Susie Taylor on

LAMB, JUNIPER AND WILD MUSHROOM POT PIE – serves 6

Ingredients -50g mixed dried wild mushrooms, 3 tbsp olive oil, 1kg lamb shoulder cut into cubes, 3 medium onions, roughly chopped, 2 tbsp plain flour, 14 juniper berries, 2 sprigs rosemary, leaves only roughly chopped, 2 garlic cloves, crushed, 3 tbsp Fino Dark Balsamic, 350ml red wine, salt and freshly ground pepper, 200g field mushrooms, sliced, 15g unsalted butter, 1 sheet pre rolled puff pastry, 1 egg, beaten 1.     Cover the dried mushrooms with 150ml boiling water and leave to soak for 30 mins. 2.     Heat half the oil in a large heavy based saucepan on a high heat and brown the lamb in batches. Once browned remove the meat with a slotted spoon, reduce...

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Aubergine Parmagiana

Posted by Susie Taylor on

Aubergine Parmagiana

1 aubergine, olive oil, 1 red onion, 2 cloves garlic, tin chopped tomatoes, sprinkle of oregano, glug of red wine, 100g ricotta, 100g parmesan, 100g mozzarella, salt and pepper - serves 2 Chop the aubergine into 1/2cm slices then rub each slice with olive oil on both sides. Place on a baking tray and cook at 180C for 10 mins until soft. Meanwhile gently fry the garlic and onion with a little olive oil until soft, then add the chopped tomatoes, oregano and wine. Season. Simmer for about 15 minutes, or until the sauce thickens. To assemble start by spreading a layer of tomato...

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ROASTED SQUASH, HALLOUMI & PUY LENTIL SALAD - Serves 4

Posted by Susie Taylor on

ROASTED SQUASH, HALLOUMI & PUY LENTIL SALAD - Serves 4

Prep time 10 mins    Cooking time 35 mins approx 1 medium butternut squash (peeled, seeds removed and thinly sliced), 1 sliced clove garlic, salt and freshly ground black pepper, 1 pack of halloumi (drained and thinly sliced), 1 pack of ready cooked puy lentils, finely chopped pistachio nuts, finely chopped parsley, zest of 1 lemon, olive oil, white balsamic Roast the butternut squash with 1 tbsp on olive oil, garlic, salt & pepper for approx 30 minutes, until cooked. Heat a frying pan over a low heat and fry halloumi slices, until golden-brown. Heat through puy lentils following instructions on back of packet. Using a large flat dish, pour lentils out and arrange roasted...

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SEARED SQUID AND CHORIZO WITH CHICKPEA PUREE

Posted by Susie Taylor on

SEARED SQUID AND CHORIZO WITH CHICKPEA PUREE

CHICKPEA PUREE - 1 x 400g can chickpeas, 2 tsp ground cumin, pinch chilli flakes, 1 garlic clove, 150ml Fino Extra Virgin Olive Oil, salt YOGURT DIP - 2 tbsp natural yogurt, 1 tbsp chopped coriander SQUID AND CHORIZO - 1 tbsp olive oil, 500g squid cut in to rings, 1/2 jar Fino Chorizo Jam, 12 cherry tomatoes, juice of 1/2 lemon Start by placing the chickpeas, cumin, chilli flakes, garlic and olive oil in to a whizzer and puree until smooth. Season to taste. Chill in the fridge. Then combine the yogurt and chopped coriander in a small dish. Again place in the fridge to chill....

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