Tuesday, April 7, 2015

Recipe: Mushrooms a la Grecque

This is one of my mum's recipes, and it's been my favourite of mine for a really long time (well, since I was about 9- as a young child i didn't like mushrooms but i grew up liking them later on). Mum heavily adapted the recipe from an old 70s cookbook- she always wondered why it was called a la grecque, so i googled this and apparently it's essentially a French recipe, and the french call anything "a la grecque" if it is cooked in olive oil, because the Greeks love their olive oil now don't they? It is traditionally served cold, and i like it served this way, but feel free to serve it hot. We like to serve it as a side dish as part of a greek "mezze".

Mushrooms a la Grecque (serves 4 as a side dish) 

2 tbsp olive oil
1 small white onion, finely chopped
2 cloves garlic, crushed
½ tsp salt
4 tomatoes, skinned and finely chopped
450g white mushrooms, diced (or whole button mushrooms)
1 tbsp tomato puree
150ml dry white wine
4 tbsp fresh parsley, finely chopped
Salt and pepper to taste

1)      Fry the onion, garlic and salt in the olive oil for 5 minutes. Add the tomatoes and mushrooms and cook for a further 5 minutes. Add the tomato puree and wine, and simmer for about 10 minutes, or until thickened.
2)      Stir in half of the parsley and season to taste. Chill for at least 2 hours before serving. Garnish with the remaining parsley on top and serve. 

Monday, April 6, 2015

Recipe: Wild Garlic and Rosemary Baked Chicken

Yay, wild garlic season is amongst us once more! Found a really good source of it where I go running (well, where I "used to go running"- my knee keeps acting up so not sure that i can run anymore). This recipe is really simple, and makes deliciously soft juicy meat, with plenty of pan juices to savour. Nice served with bread to soak up the sauce, and some veg too- mixed roast veg go well.

Wild Garlic and Rosemary Baked Chicken (serves 2)

5 chicken thighs
90ml white wine
45g wild garlic leaves, finely chopped
5g fresh rosemary, finely chopped
1 tbsp extra virgin olive oil
Salt and pepper

1)      Mix together the wine, wild garlic, rosemary, oil and salt and pepper in an ovenproof dish. Add the chicken thighs , coat with the marinade, and marinate in the fridge for 5 hours.
2)      Preheat the oven for 180C (fan oven). In the same dish, bake the chicken for 30 minutes. Remove from the oven and serve the chicken with the scrummy juices!