No point using Maldon when you’re going to lose the texture in the dish. I used table all the time and Maldon to finish.
Some of my simple regular recipes below:
Baked mint rice with pomegranate and olive salsa
Serves six but good for left overs. I usually have it with some steamed broccoli.
400g basmati rice
50g unsalted butter, melted
800ml boiling water
50g mint (40g left on the sprigs; leaves shredded for the remaining 10g. to use in the salsa)
150g feta, crumbled into 1-2cm pieces
salt and black pepper
SALSA
40g pitted green olives, thinly sliced
Seeds from 1 small pomegranate (90g)
50g walnut halves, lightly roasted and roughly broken
3 tbsp olive oil
1 tbsp pomegranate molasses
1 small garlic clove, crushed
- Preheat the oven to 230°C fan, or as high as your oven will go.
- Place the rice in a high-sided ovenproof dish, measuring 20 x 30cm. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and boiling water. Top with the sprigs of mint and cover the dish tightly with tin foil so that the rice is well sealed. Bake for 25 minutes, until the rice is light and fluffy and all the liquid has been absorbed.
- Meanwhile, place all the ingredients for the salsa, minus the 10g shredded mint, in a medium bowl with ¼ teaspoon of salt. Mix well and set aside.
- Take the rice out of the oven, and remove and discard the foil. Pull the leaves off the mint sprigs - the stalks can be discarded - then place these back on the rice and sprinkle with the feta. Just before serving, stir the shredded mint into the salsa and spoon evenly over the rice. Serve hot.
Goats cheese, spinach and walnut pasta
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 small onion, sliced
- 200g dried pasta shapes (such as penne, fusilli, casarecce)
- 2 garlic cloves, crushed
- 150g soft mild goat's cheese, broken into pieces (check it's vegetarian if you need it to be
- 50g walnut halves, roughly chopped
- 700ml hot vegetable stock
- Whole nutmeg for grating
- 100g baby spinach leaves
- Grated zest ½ lemon to serve
1. Heat the oil in a medium-large saucepan. Add the onion and fry gently for 5-6 minutes until slightly softened and golden. Add the pasta, garlic, goat's cheese, walnuts and veg stock.
2. Stir briefly and season with a generous grating of nutmeg and some salt and black pepper.
3.Increase the heat to high and bring to the boil. Reduce to a simmer and cook without a lid over a medium heat for 12-15 minutes, stirring occasionally, until the pasta is just cooked with a little bite lal dente). By now the stock will have been absorbed by the pasta and created a lightly creamy sauce.
4. Stir the spinach into the pasta to wilt, then taste for seasoning, adding more if needed. Serve in bowls garnished with lemon zest, more nutmeg, a twist of pepper and a drizzle of extra-virgin olive oil.
I’ve got a korma recipe too but can’t upload the picture from my phone. If the above are your sort of thing then I can have a look at some of my others.
:max_bytes(150000):strip_icc()/salt-conversion-56a8bd093df78cf772a0356e.jpg)
:max_bytes(150000):strip_icc()/341904-simple-homemade-sausage-patties-14-ed3f3a957dac4f399b2c299c5aba8adb.jpg)
)