oliveoilandlemon

recipes for healthy living

Category: Mains

Chipotle Sweet Potato and Butter Bean Casserole

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This dish of chipotle beans and sweet potato make a delicious substantial meal, perfect for a mid week supper as is, or with a couple of eggs tucked into the dish as it finishes cooking amps it up for a very hungry gang. I love the smoky sweetness coupled by the heat which Chipotle brings to a dish and I usually have a jar of it on hand in the fridge.

Serves 2-3 people
1 large sweet potato (about 450gr) peeled and cubed
1 shallot sliced
1 clove garlic peeled mashed
2 tbsp rapeseed or coconut oil
1 tbsp tomato passata
1 tbsp chipotles in adobo or more if you like it with more heat
1 400gr tin butter beans, drained and rinsed
1 can whole tomatoes or 5 cherry tomatoes washed and halved
2-3 eggs if using (Turn oven on 180C if so)

Heat the oil over a medium heat in an oven proof frying pan.
Add the shallot and garlic and cook for a few minutes until both are softened.
Tip in the diced sweet potato, season well and toss to ensure it is covered with oil.
Put a lid on the pan or a sheet of greaseproof paper and cook over a low heat to soften for about 10 minutes.
Stir ever now and then to ensure it is not sticking.
Stir in the tomato passata and chipotle and ensure they both are well distributed, add the butter beans, stir gently to
mix together, followed by the can of tomatoes or cherry tomatoes if using and add a splash of water if it seems a bit dry.
At this point you can finish cooking on the hob for about 10 minutes more – check the sweet potatoes are tender. If you are adding the eggs, make 3 holes in the mix, add a little oil into each and crack the egg in. Season with some salt and pepper and into the
oven to cook the eggs – about 7 minutes to firm the white and leave the yolk a bit soft.
Sprinkle over some chopped fresh herbs and serve. This is delicious, filling and with the eggs makes a great brunch dish too.

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Pork Chops with Salsa Verde & Red Pepper Jelly

Pork Chops Background

posk chops

I have been Cableless for the last 3 weeks having done a big tidy up and in the process lost my cable to connect camera to computer. Another big tidy of the original tidy didn’t result in me finding it although I did get my head nice and clear. I think I have said how I love a good clean, it’s a more productive form of meditation… Yes weird I know, I think it’s a girl thing.

Anyway this recipe has been dying to get out, It was such a simple dish to put together, really quick to prepare and as a bonus the pork chops have been really good value lately.
I was out for dinner during the week and as a coincidence, someone mentioned that they bought Tuna steaks for dinner and told their kids it was pork chops to make them eat them. So while tuna is a a bit more higher end than pork it occurred to me that this recipe would work equally well with any kind of meaty fish.

Pork Chops with Red Pepper Salsa Verde
4 Pork chops
2 tbsp chargrilled Red Pepper Jelly (From Harty’s – I got from viking direct)
1 clove garlic, peeled
1 small handful capers
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
salt and freshly ground black pepper

Chop the garlic, capers, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil. Whisk in the red pepper jelly then check seasoning and add salt and pepper as needed.
Marinade the pork chops in half the salsa verde for about 4 hours in the fridge.
Heat the oven to 180C
Heat 2 tbsp of oil in a pan until good and hot.
Take the chops out of the salse verde, scrape off the excess and place the chops in the pan.
Cook on a high heat until one nice and brown, about 3 minutes. Flip over and place the pan into the oven and finish cooking which will be about 7 to 10 minutes depending on thickness.
Serve with some more Salsa Verde, green salad and your choice of potato.

Autumn Walks and a delicious casserole

OO&L Stew I

Autumn is officially here and it has turned a little bit chilly. One of life’s simple pleasures is a bowl of delicious stew after a family walk. Such an easy option for feeding a hungry family on cold days. Easy to make too, all you need is some good quality ingredients and let time do its thing.

I made this stew at the weekend and included some delicious courgette tarts which I put into the bottom of the bowl to serve the stew on on. ‘You’re very fancy’ was my sisters response, ‘no ordinary bowl of stew in this house’. In truth, I wanted to road test whether you can make the stew a bit more refined for when I have some friends round…. Not that I told her she wasn’t ordinarily worth the effort.

Slow Cooked Lamb Casserole
Oven at 160C
Serves 6
3 lbs lamb shoulder trimmed to 2” chunks or 2 shoulders of lamb boned and trimmed.
(This recipe works equally well with beef or pork)

4 tbsp Rapeseed oil
5 carrots peeled and evenly chopped
3 Shallots peeled and sliced.
1 bouquet garni of thyme, rosemary and bay
13 fl oz good quality meat stock
110ml red wine
3 handfuls Flat leaf parsley chopped finely for serving.

In a heavy pan, heat the oil over high heat until smoking and add your seasoned meat in batches.
Sear until caramelised on all sides.
Remove from the pan and set aside.
Tip out the excess oil, deglaze with a few glugs of wine and pour the deglazed liquid onto the meat.
Turn the heat down to medium, add some more rapeseed oil and add the shallots and carrots, season well and cook for 5 minutes or so until the shallots are slightly translucent.
Add the wine, bring up to a bubble and then cook until it has reduced by about half.
Return the meat to the pot and add the stock.
Ensure you have enough liquid to cover the meat – if not, add more stock.
Bring to the boil and transfer to preheated oven for about 1.5 hours – 2 hours.
Keep cooking until the meat is meltingly tender.
Check it from time to time and remove any grease which rises to the top of the cooking pot.
I usually strain the cooking liquid into a separate pot and cook at a bubble until the sauce is reduced to a nice consistency.
Just before serving, return the sauce to the pot with the meat and bring meat up to hot temperature and serve with delicious creamy mash on the side.

OO&L Stew III

Turkish eggs

A weekend away in London with a visit to Providores sparked my obsession with these eggs, I picked the brains of a work colleague from Turkey which helped me hone this recipe even more. Apparently there is an old Anatolyian recipe for eggs with Turkish yoghurt, which would never be served with Sourdough toast but believe me it’s all the more yummy with it. The chilli butter has a wonderful nutty undertone with the heat and flavour of the chilli flakes and paprika. A sprinkle of flat leaf parsley and you are good to go. Believe me when I say that this is a really unexpected delicious way to have eggs, after all who would expect that eggs on yoghurt could be so nice but trust me this is really worth trying. My other half calls it a protein blast of deliciousness.

Turkish Eggs

per person
4 tbsp Glenisk Greek yoghurt
1 small garlic clove, crushed and mashed
1 tsp olive oil
2 large eggs
25g butter
½ tsp hot paprika
large pinch chilli flakes
2 tbsp flat leaf parsley finely chopped
A squeeze of lemon juice
Sourdough bread, sliced and griddled

Crush the garlic clove and add them into yogurt with the olive oil and lemon juice. Whisk gently until it is mixed. Season and tip into the serving bowl.
Melt butter in a saucepan, spoon off the foam until you are left with the clear liquid, bring to a high heat then add paprika and chilli flakes to season.
Remove from heat when it sizzles.
In a deep pot, bring water to boil. Add salt and a tbsp of vinegar into the water.
Crack one egg into a small cup and lower the cup into gently simmering water and then gently twist it and turn the egg into boiling water.
Repeat the same for the remaining egg but allow the first one to settle a bit before adding the second egg and don’t add it on top of the first egg.
Cook each egg for about 3-4 minutes until the outer layer becomes opaque and the yolk is still a bit soft, but not too runny.
When you are ready to serve, remove the eggs from the water with a slotted spoon, drain and place them atop the yogurt in each plate. Spoon over the melted butter sauce over the eggs and yogurt and drizzle
any remaining over the sourdough slices. Sprinkle over the parsley and serve immediately.

Marinated Beef with Satay Sauce, Cucumber Relish……and a little mouse

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Turn away if you are mouse squeamish but I just have to share my Horrific weekend experience. I have been intending for months to get out into the garden to get it summer ready (eternal optimist) and finally got out there this weekend. Feverishly working away pulling over-grown weeds and raking dead leaves out of flower beds, finally making my way to my little raised vegetable bed. I keep it covered with netting pegged with bamboo to keep the blasted cats out and was hard at work pulling it all out of the bed when something hit me on the chest and tumbled down to my feet…. A MOUSE (shudder) almost as terrified as me, now clinging to a bamboo I had pulled out. When I finally stopped dancing around the garden, shuddering all the while, I called for help….NOTHING! My amused husband looking on from upstairs eventually coming down to observe while I tried to whoosh it into the under growth. Clearly the damm cats have forgotten their heritage and I have now banned Eva from giving them scraps as hunger might encourage them to revert to their nature and keep the mices away.

Recovery from the shock was helped by this delicious beef satay Neven Maguire recipe, so tender it was melt in the mouth and the chunky satay keeps in the fridge & works equally well with chicken, pork or stirred into noodles for a tasty quick dish. Please do make the cucumber relish as it goes amazingly with the beef. Overall an amazing tasty healthy dish guaranteed to please. Mice optional…..

Beef Marinade
3 garlic cloves mashed and crushed
2 fl oz pineapple juice, light soy sauce
1 fl oz kecap manis (Like a sweet thai ketchup available Asian markets)
4 tsp caster sugar
1 tsp chinese five spice
500gr sirloin or rump steak cut into slim 2″ long pieces
Wooden Skewers to cook and serve

Tip skewers into cold water for a few minutes to ensure they don’t catch fire on the barb q or in the oven
Mix all the marinade ingredients and tip in the meat.
cover and chill until use – I did over night, at least 3 hours is needed.

Satay Sauce
2 tbsp rapeseed oil
1 small onion finely diced
1/2 red pepper cored and diced
2 cloves of garlic crushed
1″ piece of garlic chopped and crushed
150ml coconut milk
100ml water
4oz crunchy peanut butter
2fl oz sweet chilli sauce
2fl oz soy sauce
2 tbsp kecap manis (if you have it)
2oz toasted peanuts

Heat oil in a medium pot, add the garlic, onion, pepper and ginger.
Sweat gently for about 5 minutes – stir from time to time to prevent any catching.
Add coconut milk, peanut butter, soy, chilli sauce, coconut milk and water.
Stir well to combined, Bring to the boil and then gently simmer for about 10 minutes until it has thickened and reduced a little.

Cucumber Relish
1/2 cucumber, peeled deseeded and chopped into cresent slices
1 small shallot finely sliced
1 small red chilli juilienned – include seeds if you are brave!
4 tbsp white wine vinegar
2 tbsp sugar
4 tbsp water
salt

Combine the vinegar, water sugar and salt. Bring to the boil, remove from the heat and stir to dissolve the sugar. Cool then add all the rest of the ingredients.
Mix and set aside for the flavors to mingle .

To serve
Thread the meat onto 6 skewers
Heat barb Q or griddle pan and cook for about 6 minutes turning occasionally until done to your liking.
You can use the rest of the marinade to brush over them while they are cooking.
Arrange the skewers on serving plate and serve with Satay and Cucumber relish as well as some egg noodles if liked.

And just for proof….
Little Mouse

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