Whole roast radicchio, grapes and chestnuts recipe

It’s possible to make this look like a still life from the National Gallery.
Serves 4

chestnuts 100g, whole, raw or pre-cooked
radicchio 2 heads
black grapes 150g, small, cut into clusters
garlic 3 cloves, cut in half
sage ½ bunch
olive oil
fennel seeds 1 tsp
grappa 75ml, or brandy
butter a knob

Heat the oven to 190C/gas mark 5.

If preparing your own chestnuts, score with a sharp knife. Roast uncovered in the oven for 10-15 minutes until the shell and skin come away. Don’t worry if they are not yet cooked through. Peel them.

Wash the radicchio, removing any shabby outer leaves and trimming the end of the stalk. Place in a baking dish surrounded by the chestnuts, grapes, garlic, sage and fennel seeds. Drizzle with oil, season well and drench with alcohol and an equal amount of water. Place a knob of butter on top, cover tightly with foil and bake for 45 minutes to 1 hour until tender under a knife.

Comments

Nigel Slater’s za’atar lamb recipe

The recipe Mix 2 tbsp of olive oil with 2 tbsp of za’atar spice mix. Brush over 6 lamb cutlets and set aside. Put 4 tbsp of bulgur wheat into a small dish, trickle over just enough water to dampen it and leave for 10 minutes. Remove the seeds from a pomegranate and put them in a mixing bowl. Top and tail 10 radishes and slice them into thin rounds, then add to the pomegranates. Put 2 tbsp of good, fruity olive oil in a small bowl, add 2 tsp of ground sumac, 1 tbsp of pomegranate molasses and the juice of a lemon. Pick the leaves from 6 sprigs of mint and 10 sprigs of parsley, then add them to the pomegranates. Run a fork through the grains and toss them with the salad and dressing. Grill the lamb cutlets for a few minutes on each side, then serve them with the salad. The trick Let the cutlets sit for a good 20 minutes in the za’atar spice mix before grilling. Use an overhead grill, and take care not to let the spice burn. The twist Add chopped cucumber or apple to th...

Rachel Roddy’s farro, pumpkin and chestnut soup recipe

Today’s recipe was made from gifts: a packet of vacuum-sealed chestnuts I was given to taste, a bundle of sage from an friend’s garden in Camden brought back to Rome in my rucksack, and a bag of farro from the best wine merchant in Rome, Antonio, who got it from Pacina in Castelnuovo Beradenga in Tuscany, where it grows abundantly. An early form of wheat, and sometimes called emmer wheat (not to be confused with spelt, which is also wheat, but a different genetic variation), farro was a staple grain in early Roman times thanks to its transportability, high protein content, vitamins and slow release of energy. Roman soldiers marched, built and fought on farro, I tell my legionnaire- and gladiator-fixated son, who doesn’t look keen, pushing away the “funny rice”. Looking like a cross between a caraway seed and grape pip when dry, farro does look rather like plump and sturdy brown rice when cooked. It has a mild, nutty taste, and it is this inherent nuttiness that some people dislike ...

Annabel Crabb's passionfruit curd meringue cake recipe

This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su...

I Love Food Recipes

Search This Blog