Tag

pesto

  • Blog

    Grilled polenta and veggie mess

    22 January 2019 - By 

    Concocted from the left-overs of the previous night’s polenta, poured into a tray while still hot and left to cool then sliced into adorable triangles.  The general consensus is that this was more successful.  Using the griddle pan on the polenta slices is great, adding a little crunch to the otherwise squishy cornmeal.  The overnight marinating of the pickles gave them an added punch and re-roasting the leftover roast roots gave them an extra caramelisation that was helpful. I also threw on some peas and broccoli, because why not? Really nice.  I want to experiment more with the porridge form…

  • Blog

    Polenta and pickled roots

    16 January 2019 - By 

    I was somewhat nonplussed by the individual parts of this recipe as I was cooking.  The polenta was fine, albeit uninspiring; roast pickled veg wasn’t blowing my mind; and the pesto was mildly insipid. Altogether, however, it all blended beautifully and was a pleasure to eat. This is with some serious omissions from the dish as well, such as no parmesan, no good olive oil, no sage leaves, all of which would really give some much need pop to the flavours.   I held a few of the pickled roots back from the oven and jarred them, adding a few…

  • Blog

    Pesto Tagliatelle with Almond Sprouts

    11 December 2018 - By 

    A festive concoction to provide a dose of winter vitamins. Using the leftover pesto from yesterday’s courgetti dish, and the sprouts cooked in Rory O’Connell’s method, which is by far the most consistent way of boiling a sprout.  Quickly stir fried together for a minute at the end.

  • Blog

    Courgetti with Baked Ricotta

    11 December 2018 - By 

    Second go for this one. Nice and fresh again. Making the courgetti yourself turns this into a slightly laborious task though. A few changes, mostly for the better, one for the worse. Due to simultaneous Christmas caking, the ricotta was baked at a significantly lower temperature than would be preferred, 140 as opposed to 200, and suffered for it. A more generous helping of honey is also greatly beneficial. On the bright side, the sliced lemon cooked quickly as described last time didn’t quite work for me, remaining too astringent. Cooking then low, slow, covered by baking paper pushed up…

  • Blog

    Courgetti with pesto and baked ricotta

    11 November 2018 - By 

    The two things that blew me away here were the home made pesto and the baked ricotta. Both such simple, delicious elements in so many dishes. The pesto, toasted nuts – here pistachio – with a handful of basil and a handful of mint. Finish with seasoning and a few tablespoons of olive oil and whizz it in the chopper, until potato-like. Very quick and entirely delicious. The ricotta, dumped in a pile onto a tray like a sandcastle from a bucket, a zested lemon, a sprinkle of chili, a good squeeze of honey. In this case ten minutes in…