Even though Autumn has now arrived and we saw the equinox appear on Friday, we are still in that “in-between stage” as I call it certainly food wise.
I cooked this recipe on my regular BBC Radio Leicester slot with Ben Jackson a couple of weeks ago. I came up with the recipe because we are still having lovely bouts of sunshine and like in my garden, I am still harvesting the last of the summer vegetables. I still have Courgettes, baby leeks, carrots, beans, lots of herbs and many more to list. Great for me to create even more recipes with in the next few weeks.
I feel at this time of year we are in the middle of wanting comfort food but maybe somedays you still want food that is quick to prepare, healthy and feels light when eating.
This is a great recipe also for using up leftover Roast chicken. So if you usually have chicken for a Sunday Roast, or in midweek then this is a perfect meal to come up with after. I also wanted to showcase how to use pearl barley in a different way rather that just in stews/casseroles and highlight the lovely herbs in this dish. Pearl barley is inexpensive and you don’t need to use a lot of it.
Click here to hear me with Ben Jackson on BBC Radio Leicester showing you just how quick and simple this meal is to prepare.
Warm pearl barley salad with courgettes, leeks and chicken.
- 75g of cooked pearl barley , I cooked mine in a little chicken stock and seasoned with cracked black pepper and sea salt once cooked.
- 2 tbsps of rapeseed Oil.
- 2 knobs of unsalted butter.
- 1 1/2 – 2 Courgettes sliced to the thickness of a one pound coin.
- 2 baby leeks or 1 small leek finely sliced.
- 1 large spring onions or 2 small sized ones finely sliced.
- 2 cloves of garlic roughly chopped .
- Approximately 100g of leftover roast chicken, shredded. ( I used chicken thighs and cooked mine in rapeseed oil with garlic, lemon thyme, oregano, sage, dill and fennel. Plus seasoned. I also added a few slices of lemon.)
- A good handful of fresh herbs such as dill, fennel fronds, fennel pollen and mint finely chopped.
- A few Squeezes of fresh lemon.
- Sea salt and cracked black pepper to season.
- If you want to keep this recipe vegetarian then simply leave out the chicken and chicken stock.
- Fry off your courgettes for a couple of minutes in rapeseed oil.
- Add in your garlic and stir. Then pop in your leeks and cook for a further minute. Again stirring or tossing around the pan allowing your garlic not to stick or burn.
- Add the white parts of your spring onion, stir and then add in your butter. Cook for a further minute.
- By now the courgettes will be cooked and glossy with the butter. Season with cracked black pepper and a pinch of sea salt .
- Add to this mixture your green part of the spring onions and take off the heat.
- Sprinkle in your fresh herbs but save some dill and fennel fronds for serving.
- Pour your mixture into a bowl, add to this then your shredded chicken and pearl barley, Squeeze a little fresh lemon into the mix and give it a good stir.
- Serve into large bowls, add the remaining dill and fennel on top and a little extra squeeze of lemon ( if you like it extra zingy ).
- You can serve this on its own or with some toasted bread ( a batard type ). Use the same frying pan to lightly toast your bread if you do and it will give it wonderful flavour.
There’s nothing more I like that cooking outdoors. Wherever I can do it, I will. Yesterday was in my lovely little garden which is great as I can pick whatever herbs, fruit and vegetables I want. I get really bored of typical bbq food, i.e. burgers, hot dogs, sausages etc…that a lot of us Brits do. So if you are like me and want to cook something easy but a little more adventurous then this recipe will be for you. Especially if you like seafood!
The only thing I would stress is that cooking outdoors, some bbq’s, fire pits, outdoor ovens with have different strengths to how hot they are and how quick things will cook. It also will change in time to how much other ingredients you put in there along with the mussels.
( Serves two as a main course portion )
- A 1kg bag of fresh Mussels ( Mine were Scottish )
- half an onion diced finely
- 1 small courgette diced finely
- A good handful of tomatoes. Sliced in half. I used my own homegrown ones which were golden ones and some piccolo red ones.
- 2 cloves of garlic finely chopped
- A few slices of a funnel bulb diced finely and also a few fronds
- A handful of parsley ripped roughly
- a pinch of sea salt
- A good splash of white wine. I used Sauvignon blanc. Plus a good splash for yourself!
- 2 knobs of unsalted butter
- Also I used a branch of bay, thyme and Rosemary to smoke underneath the embers. The smell is amazing!
- De-beard and clean your mussels including taking off any barnacles. Rinse them under cold water.
- Make a bag/parcel with foil and place in your Mussels plus all other vegetables and herbs. Add your wine and place the butter over everything.
- Close up your foil parcel and place onto your bbq.
- This will Cook for roughly 12-15 minutes ( Times may vary ) If you are cooking with just the mussels, it will take less time.
- After half way through take off and check how far it is cooking. Stir will a spoon and place back on the bbq.
- When everything is cooked through, take off, pour into large bowls and serve with some crusty buttered bread.
Most of us, including myself love a dish that can be thrown together easily, take not much time but come out bursting with flavour. Who wouldn’t? Plus even better, one you can throw on the BBQ too?
As I’m writing this today and looking outside to how lovely a day it is. The Sun is shining, the birds are tweeting and all you want to do is come home to not much at all and sit in the garden with a nice chilled glass of something. Dare I say not really wanting to even think much about dinner.
I thought I would share this recipe as a couple of weeks back on a Sunday evening this is what I “threw together” not expecting much but turned out to be now a favourite in our household. We ate the lot…not in one go of course! * Sarcasm maybe*
This is great to do as the marinade can be done the night before or just a few hours before. I only did mine for an hour first time and worked perfectly.
Tonight or in the near future cook this recipe. Don’t reach for the ready meal or the telephone to order. Fire that BBQ up and cook this to go along side potatoes, rice, salads and coleslaw. I did homemade chips and homemade coleslaw the first time. It went down a treat. I can guarantee , it will be a sure winner indeed.
Serves up to 4
- Chicken pieces such as thighs and drumsticks ( I had nine altogether )
- 2-3 cloves of garlic ( depending on size ) finely chopped
- A good sprig of fresh oregano finely chopped. If you can’t get fresh use dried but fresh is so much better in this case.
- 1 tsp of paprika
- 1/2 a green chilli pepper and 1/2 red chilli pepper, seeds included, chopped finely. If you want it more hot, use more. Less, use less!
- A good spritz of lemon.
- 2 tbsp of rapeseed oil
- Sea salt and cracked black pepper to season.
- Place the chicken and all ingredients into a bowl or large freezer bag. Mix all together and make sure all the spices are coating the chicken.
- Allow the chicken to marinate for a couple of hours or overnight.
- Pre heat your oven to 180c when you are ready to cook and then place in the oven for about for 15-20 minutes or when your chicken is thoroughly cooked through.
- In between though, baste your chicken with the juices half way through and at the end.
- Serve with a side of your choice and a glass of something and enjoy!
Wild garlic is at is peak now for foraging and should be in most places over the UK in flower. I Love wild garlic and this year I have been experimenting more with it. I think people who come into my kitchen recently must be sick of smelling it, or even on me for that matter! ( Never thought about that until now! ) Also what is coming up great in my kitchen garden are the herbs. My fennel has lasted all through winter and is still going strong.
One recipe that really stood out through developing was this one on how quick it takes to prepare and cook. Plus it is super healthy.
I don’t usually buy salmon purely on its cost and sustainability but I couldn’t get Loch trout which I would have used instead. I managed to find some Scottish salmon that was MSC certified which had a lovely taste.
Combining the lovely subtle fresh flavours of the wild garlic and herbs in the couscous makes this dish so light. I didn’t overpower the salmon either, just gives it a little gentle heat against everything else. This dish is perfect for lots of occasions and especially with Easter coming up it’s a lovely alternative if you don’t want to have Lamb or any other meats. One key factor to remember…Do not overcook the Salmon then it will keep it’s lovely flavour and just flake away nicely.
I paired this up with some lovely British tomatoes that look fantastic on the dish but if Im completely honest I don’t think they go with the rest of the dish. They have a beautiful taste roasted though. So that’s your choice on whether you put them on the dish or not.
- 2 responsilbly sourced Salmon fillets ( I used Scottish )
- 1 tsp of dry Harissa spice mix/rub ( I use Spice Kitchen )
- 1 tbsp of rapeseed oil
- Sprinkle of sea salt to season. I use pink himalayan salt on mine but any good quality will do.
Wild garlic and herb Couscous:
- 150g of Couscous ( you might even have more left over for Lunch the next day )
- 250ml of vegetable stock ( boiling water )or enough to just cover the Couscous
- a handful of freshly picked wild garlic leaves, stalks off, washed and finely chopped ( Chiffonade )
- A good handful of fresh herbs finely chopped such as: Chives, mint, green fennel or fronds of, chervil and parsley. If you can’t get the fennel or chervil use a little tarragon or dill.
- A little salt and cracked black pepper to season if needed.
- 1 small red onion roughly diced
- 1 small red pepper diced roughly
- 1 small yellow pepper roughly diced
- 1 stick of celery chopped roughly
- 1 tbsp rapeseed oil
- Small handful of lemon thyme, (if you can’t get this use normal thyme and a little lemon zest at the end of roasting)
- Salt and cracked black pepper to season.
- British Vittoria tomatoes on the side ( optional )
- Preheat oven to 180c fan.
- Place vegetables in a roasting tin/dish with the lemon thyme and place in oven for 5 minutes.
- Place Salmon after 5 minutes in a roasting dish, smother the harissa and oil over it, season and place in the oven also for approximately 12-15 mins or when salmon is cooked.
- Continue cooking the vegetables also.
- Whilst these are in the oven together Pop your dry couscous into a bowl, cover with the vegetable stock and cover with cling film for 10 minutes. Leave aside.
- At this point pop your tomatoes in the oven if you want to use them.
- Then when all is ready in the oven, flake your couscous with a fork and will be fluffy at this point. Then add in your herbs and wild garlic, stir and leave to stand until all dished up together.
- Serve altogether and enjoy!
I cook lots of traditional Italian ragu at home as I love the fact it just cooks for many hours on a slow cook and boy is it worth the wait at the end! I will post one at some point. However there are sometimes midweek when I love a “British” style bolognese but using turkey mince, it’s a lovely lighter alternative and great for children nutritional wise. Even better for adults! More to the point, its quick to make and cheaper.
I’ve actually been meaning to post the recipe for sometime, truth be told I thought I had until I looked! This recipe is a slightly different version that I made by using up some peppers and chillies I had. My partner loved it and said it was better than the first version, I agree, but if you don’t want the peppers or chillies in it then follow the recipe and take those out.
If I’m making the “British style” bolognese like this one, I actually now prefer it with Turkey so If your young ones struggle a little with beef mince then give this recipe a try. Let me know how it went?
Also if you have any left either freeze it down or pop it on a jacket potato for your Lunch the next day.
( Serves 4 )
- 450g Turkey Mince
- 2-3 tbsp Rapeseed oil
- 1 onion diced
- 1/2 large carrot or 1 small carrot finely diced
- 1/2 stick of celery finely chopped
- 1/2 red pepper finely chopped
- 1/2 yellow pepper finely chopped
- 2 cloves of garlic finely chopped
- 1/2 mild chilli chopped finely
- 4 chestnut mushrooms sliced
- 1 tbsp tomato puree
- 1 400g tin of chopped tomatoes
- 1/4 of chicken stock gel pot
- a good splash of dry white wine ( optional )
- Handful of fresh herbs chopped finely = Rosemary, sage and oregano
- A good splash of Worcestershire sauce
- 250ml of water to hand if needed
- Pinch of sea salt and cracked black pepper to season
- Heat up your rapeseed oil for a few seconds in a frying pan until hot then fry your onions, carrot and celery. Cook for about 2 minutes then add in your mushrooms and stir.
- Once your mushrooms are starting to colour add in your peppers and turkey mince. Then add in your garlic and fry until your mince is cooked.
- Once the mince is cooked pop in your chillies, herbs, stock, wine and tomato puree. Stir for a further 2 minutes.
- Then add your chopped tomatoes, stir and simmer for about 10 minutes. If it starts to go dry, add in a little water. *** A good tip from me is pop your water into the chopped tomato can then none is wasted! ***
- After this add in your Worcestershire sauce and simmer for a further 5 minutes or until your sauce is lovely and thick. Season if needed.
- Serve up with spaghetti or the pasta of your choice and add parmesan if you wish. Try a bit without first though.