Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London


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Citrus and Broccoli Couscous

This Citrus and Broccoli Couscous was a lovely side dish I served with the recently posted Cod with Garlic Butter and Gremolata – you can see the recipe here. Because I liked this dish in its own right, it gets its own post although if you want to see a picture you need to go to the cod recipe post! It’s really simple to make (in fact couscous is the best carb option for the lazy in my opinion. Pour boiling water on it, leave it, and voila!) This just requires a minor bit of squeezing and chopping and the results are great. This particular recipe went really well with the fish, and it’s tasty enough in its own right to happily pep up a very plain fish fillet. In my humble opinion, of course!

KB rating 7.5/10 PR rating 7.5/10

Citrus and Broccoli Couscous (serves 6)

Ingredients:

  • 200g couscous
  • 3 tbsp extra-virgin olive oil
  • 185ml boiling water
  • Juice of 1 lemon
  • Finely grated zest and juice of 1 orange
  • 2 tbsp chopped thyme leaves
  • 3 tbsp chopped flatleaf parsley
  • 1 tbsp balsamic vinegar
  • 250g broccoli, cut into small florets – blanched for 2 mins and refreshed

Method:

In a medium bowl, combine the couscous with 1 tbsp of the oil and the boiling water. Cover with cling film and set aside for 5 minutes or until the water has been absorbed (as I was cooking for 2 I reduced the recipe accordingly – not sure if that’s the reason that I needed more water than stated and it took a lot longer than 5 mins to absorb). So basically, use your judgement!

Add the lemon juice, orange zest and juice, chopped herbs, balsamic vinegar and the remaining oil and stir to combine with a fork. Season and stir through the broccoli florets.

Serve.

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Cod with Garlic Butter and Gremolata

Cod with Garlic Butter and Gremolata, Delicious Magazine June 2013

Cod with Garlic Butter and Gremolata, Delicious Magazine June 2013

The unexpected summery weather (which shouldn’t have been unexpected given it was July) meant I had a bit of a craving for light, zingy flavours. That normally ends up meaning I actually want to eat a simple fish and citrus style recipe. This time was no different, and I noticed Cod with Garlic Butter and Gremolata in the June 2013 issue of the wonderful Delicious Magazine. It’s a very straightforward dish, although was constructed in a slightly unexpected way – turns out that despite me thinking I knew what a gremolata was, in actual fact I didn’t. It’s a sort of raw ‘flavour bomb’ type situation. Read the recipe and you’ll see what I’m getting at.

I served this, as suggested by the magazine, with a Citrus and Broccoli Couscous. You can get the lowdown and recipe for this in a separate post here.

I found, despite ratio-ing this recipe for two people rather than the quoted six, there was still a lot of the flavoured butter left over. You can freeze this for future use and it’s a nice thing to bung on some fish for a quick tea!

KB rating 7.5/10 PR rating 7.5/10

Cod with Garlic Butter and Gremolata (serves 6)

Ingredients:

  • 80g unsalted butter, softened
  • 4 garlic cloves, finely chopped
  • 2 large handfuls of fresh flatleaf parsley, chopped
  • 6 x 180g skinless cod fillets
  • 1 tbsp olive oil
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon

Method:

Preheat the oven to 180C/fan 160/Gas 4 and line a baking tray with baking paper. Put the butter in a food processor with half of the garlic and a quarter of the parsley, then whizz to combine. Or, as I ended up doing anyway, mash with a fork in a bowl. Set aside.

Put the cod fillets onto the lined baking tray, then season and drizzle with the oil. Bake for 10 minutes or until just cooked.

Meanwhile make the gremolata. Combine the remaining parsley and garlic with the orange and lemon zest, then set aside.

Serve the fish topped with a knob of the garlic butter and a sprinkle of the gremolata. Serve with the Citrus and Broccoli Couscous recipe (link to this above).


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Pan-Fried Gnocchi with Peas, Broad Beans and Gorgonzola

Pan-Fried Gnocchi with Peas, Broad Beans and Gorgonzola, Delicious Magazine, June 2013

Pan-Fried Gnocchi with Peas, Broad Beans and Gorgonzola, Delicious Magazine, June 2013

So my diet is on hold for various reasons – my unexpected secondment to New York, my working late every night at the moment, and a distinct lack of interest in point counting being the main ones. We’re heading up to Scotland next week to spend some quality time with the Bury clan and I’m going to fully immerse myself in the wonderful food and drink options that will no doubt be waiting. And then I’ll behave myself on my return. But I have lost half a stone, and Paul has lost over a stone on the 5:2 diet. I’m very proud!

One of the many great things about the wonderful hot weather we’re getting, is that our appetites seem to decline! So much so that I felt comfortable I could bust out a vegetarian lunch for Paul… This was a bold move, but one that seemed to pay off. I didn’t even get a sarcastic ‘It was nice, but would’ve been better with bacon’! The recipe was Pan-Fried Gnocchi with Peas, Broad Beans and Gorgonzola which was in the June 2013 issue of Delicious Magazine.

This recipe was really easy and great for a summer lunch. There are three things I’d note with the recipe. First is the absolute need to faff around and skin the broad beans. I used frozen, but I still made sure they were skinned and this recipe would really suffer if you were lazy and didn’t bother! The second is that frying the gnocchi in something like a Le Creuset is a thankless task – you need to go non-stick here. And the third is that it states it serves 6 as a starter. I thought, then, that I should do two thirds of the recipe for a healthy portioned lunch for two. It was still a LOT of food. I’d say if you did the full whack below it’d serve 4 for a main nicely.

KB rating 8/10. PR rating 8/10

Pan-Fried Gnocchi with Peas, Broad Beans and Gorgonzola (serves 6 as a starter – see above re: portion size)

Ingredients:

  • 100g peas (I used frozen)
  • 2 small bunches of asparagus tips
  • 300g good quality gnocchi
  • 2.5 tbsp olive oil, plus extra to drizzle
  • 12 cherry tomatoes, halved
  • 200g broad beans, skins removed (I used frozen here too)
  • 150g gorgonzola dolce, or other mild blue cheese, torn, to serve
  • Small bunch of parsley, basil, mint or chervil to serve
  • Small bunch of baby radishes (I used regular, thinly sliced)

Method:

Blanch the peas and asparagus tips in boiling water for 2 minutes, then drain, refresh in cold running water and set aside.

Cook the gnocchi according to packet instructions, then train and toss in half a tablespoon of the oil. Set aside.

Heat the remaining oil in a large frying pan over a medium-high heat. Fry the gnocchi in batches, turning often, for 3-4 minutes until turning golden. Transfer to an ovenproof dish and keep warm in a low oven.

Add the tomatoes to the pan and season, then cook for 1-2 minutes until just starting to soften. Add the blanched veg and beans to warm through. Return the gnocchi to the pan, then toss to combine.

Serve topped with the blue cheese, a scattering of the fresh herbs and a drizzle of olive oil.