venetian fish on a green salad with grated beetroot and carrot – gluten free
The recipe for the fish is by Julie Biuso (‘Italian Cooking’) and is an egg and breadcrumbed fish that is cooked, then the marinade is poured over and it is left for a few hours before serving. This is an impressive dish, but also rich so you can serve it on a simple green salad, and the marinade can double as a salad dressing.
As Mum is gluten free, breadcrumbs are a no-go (except the gluten free version). Instead, we have found that whizzing up gluten free wholegrain oats works well too. I use a little coffee and spice grinder to grind up wholegrain oats into a flour, or nuts and seeds into a meal. I like doing it this way as you only need to have raw whole nuts, seeds or oats in the cupboard and you can grind them up when you need it for cooking and baking.
Ingredients from the cupboard – egg, milk, unsalted butter, raisins, white wine vinegar, wholegrain oats, onion, garlic cloves
Shopping list – white fish fillets, pine nuts, salad greens, beetroot, carrots
kumara, mushroom and baby spinach tacos with spiced almond and pumpkin seed sauce – gluten free and vegan
‘The Kinfolk Table’, by Nathan Williams is more than a recipe book with the gorgeous photos and interesting stories about the individuals who each contribute their favourite recipes. A while ago I made the spiced almond sauce from this book as a last minute addition to some beef brisket tacos and the family loved it! I remember that I altered the recipe slightly but I cannot remember what I did, so this time I will take notes and let you know how it goes.
Ingredients from the cupboard – olive oil, raw almonds, pumpkin seeds, paprika, coriander, lemon, cinnamon, cumin, cayenne pepper, unsalted butter, garlic bulb
Shopping list – kumara, mushrooms, baby spinach, corn tortillas
sumac steak on hummus with roasted pumpkin and red onion with a tahini dressing and za’atar, and a spicy carrot and spinach salad – gluten free
I am borrowing my friends copy of Yatam Ottolenghi’s ‘Jerusalem’ at the moment. I enjoy making the recipes from this cookbook as you are inspired to make up a few salads or side dishes which makes the meal more interesting. Last week Rachel and I made up a delicious feast that included the sumac steak and the pumpkin dish. These were so yummy that I want to make them again! When we made it we had run out of tahini but yoghurt worked well as a replacement in the dressing. I haven’t tried the spicy carrot salad yet, but I hope it adds a fresh kick to the meal.
The recipe for sumac steak on hummus is from ‘Feast Bazaar’, by Barry Vera. Last week we used lamb loins and they were tasty and lean. This time I am using beef so choose your favourite; just coat the meat in sumac before cooking, then serve on the hummus. Before looking through Jerusalem I hadn’t used or seen za’atar. Thankfully, there was a recipe in Feast Bazaar and it was delicious mixture of fresh thyme leaves, sumac, cumin seeds, paprika and salt.
I like to make my own hummus, using a can of chickpeas and a can of cannellini beans as it makes it smoother. Hopefully there is enough left over to pop in your lunch box with vegetable sticks and crackers, or use in a sandwich.
Ingredients from the cupboard – sumac, can of chickpeas, can of cannellini beans, olive oil, unhulled tahini, cumin seeds, paprika, caraway seeds, apple cider vinegar, onion, red onions, garlic cloves
Shopping list – steak, butternut squash, lemons, pine nuts, thyme, carrots, baby spinach, harissa
portobello mushroom and lentil burgers with cashew cream aioli and a green salad – gluten free and vegan (minus the eggs)
Petite Kitchen is a brilliant blog, and Eleanor Ozich’s ‘My Petite Kitchen Cookbook’ was an instant favourite. I am steadily making my way through the recipes but I have yet to try this one. I did try another of her recipes with the cashew cheese wrapped in eggplant and topped with a rich tomato sauce and ever since I have been wishing eggplants were in season so I can make it again. In the meantime I will try out another recipe with cashew cheese, and luckily the recipe for these burgers are on her blog. Just remember to start soaking the cashew nuts the night before.
Ingredients from the cupboard – olive oil, can of lentils, raw almonds (to grind into a fine meal), onion, garlic cloves, eggs, dijon mustard, raw cashew nuts, apple cider vinegar
Shopping list – salad greens, apple, fresh herbs, portobello mushrooms, lemon
smoked fish cakes in tomato sauce on brown rice with sauté spinach and kale – gluten free
When I looked through Jerusalem and noted all the recipes that I wanted to make, I wasn’t sure about the cod cakes in a tomato sauce purely because when I have fresh fish I like to have it as a fillet. But the picture just looks too damn delicious to miss out on, so I will try it using smoked fish. The cakes also uses a few slices of fresh bread whizzed into crumbs, but I will whizz up wholegrain oats instead to make this gluten free.
I am using a combination of kale and spinach as we have kale in the garden that needs to be eaten, but just use whatever vegetables are a favourite in your household.
Ingredients in the cupboard – wholegrain oats, onions, garlic cloves, cumin, eggs, olive oil, paprika, ground coriander, white wine, can of chopped tomatoes
Shopping list – smoked fish, coriander, red chilli, mint
braised lentils in a rich tomato and preserved lemon sauce on quinoa with steamed beans and broccoli – gluten free and vegan (minus the parmesan cheese)
I think legumes are a brilliant food that can be used in both sweet and savoury dishes. However, Dad is still on the fence so I am hoping that the braised lentil recipe can become a quick, staple vegetarian meal that we all enjoy. It also means I can try the preserved lemons I made up the other week.
This recipe is over on the Petite Kitchen blog, and I will serve it with quinoa and steamed greens to bulk out the meal.
Ingredients in the cupboard – olive oil, onion, garlic cloves, preserved lemon, cans of lentils, cans of chopped tomatoes, parmesan
Shopping list – thyme, basil
beef wellington with a kumara and apple salad
This isn’t something I have made before or even eaten, but I am excited to try! The pastry recipe I’ll be using is from The Londoner, substituting wholegrain spelt flour instead of the bread flour – fingers crossed it works. This means it won’t be a gluten free dish – sorry Mum! In terms of what to have with the beef wellington, I wanted something light to balance out the richness of the pastry and meat. ‘The Kinfolk Table’ has a kumara and apple salad which should do the trick.
Ingredients in the cupboard – butter, wholegrain spelt flour, egg, kumara, olive oil, maple syrup, cinnamon, onion, lemon, garlic clove, honey, apple, walnuts, pumpkin seeds
Shopping list – beef eye fillet, mushrooms, shallots, salad greens, goats cheese
Hope this has helped you to come up with dinner ideas, and I’ll keep you updated with how these meals all turn out.