thefoodwife – Page 21 – The Food Wife

Tomato Salad

30th August 202230th August 2022
by thefoodwife

Serves 4-8

A summer holiday in France and this was the dish we kept on having. Such a great accompaniment for a BBQ or as a side salad. The onion is optional but donâ€™t leave out the garlic. We tended to use some beautiful huge beef heart tomatoes that were available locally but if you canâ€™t get your hands in these then vine tomatoes will work well. Just remember that whatever tomatoes you are using you want them at room temperature, not straight from the fridge, in order to enjoy their full flavour.

Ingredients:

600g ripe tomatoes, washed and sliced

1 clove of garlic, minced

Flaky sea salt

Extra Virgin olive oil

Balsamic Vinegar

Onion, thinly sliced (optional)

Step 1: On your serving dish create a single layer of tomatoes, sprinkle with salt, a little garlic, onion rings (if using) and a little drizzle each of the oil and vinegar.

Step 2: Repeat until all the tomatoes have been used.

This can be made an hour in advance or eaten straight away.

Smashed Potatoes

27th July 202228th July 2022
by thefoodwife

Serves 4

I saw a video on social media of someone crushing cooked potatoes and then roasting them. I thought they looked rather tasty so gave it a whirl. The result: good!Would make again!

I served these as an accompaniment to confit duck and sautÃ©ed greens. But theyâ€™d go with a variety of dishes so worth adding to your repertoire.

Ingredients:

1 kg new potatoes

Olive oil

Salt

White pepper

Garlic powder

Step 1: Boil the potatoes in salted water until tender (about 20 minutes) and then drain. Meanwhile preheat the oven to 190c (fan) and make up a seasoning mix of 1/2tsp white pepper, 1/2 tsp garlic powder and a large pinch of salt.

Step 2: Liberally coat a baking tray with oil. Carefully roll the drained potatoes in the oil so they get a light coating and then use a potato masher to gently crush each potato, ensuring a little gap between each one. Sprinkle the seasoning mix over the potatoes and put in the oven. Cool for 25-30 minutes until theyâ€™ve gone a little crispy and golden. Serve with a few salt flakes sprinkled on top.

Honey, Soy and Chilli Chicken Wings

22nd July 202222nd July 2022
by thefoodwife

Makes approx 12 wings

Winner winner, chicken dinner. This is a great combination of flavours: sweet and salty with a mild heat from the chilli sauce. Itâ€™s super easy to put together and tastes delicious. Messy eating at its best.

Ingredients:

1kg chicken wings

2 tbsp honey

2 tbsp soy sauce (gluten-free if required)

2 tbsp sweet chilli sauce

1 tsp sesame oil

120ml water

Sesame seeds (optional)

Crispy onions (optional)

Step 1: Begin by spreading the wings on a roasting tray and baking for 40 minutes at 200c (fan) until they are cooked through and the skin is crisp.

Step 2: About five minutes before the wings are ready, put the honey, soy, chilli sauce, sesame oil and water into a wok and reduce on a high heat until it begins to thicken, then add the cooked wings and toss, still on the high heat, so they get coated in the sauce which will continue to reduce down to a sticky glaze.

Step 3: Serve immediately, scattered, if you like, with sesame seeds and crispy onions.

Garlic and Chilli Prawns

20th July 202220th July 2022
by thefoodwife

Serves 2 as a main course/4 as a starter

This may be a messy meal but itâ€™s also delicious. If youâ€™re not a fan of peeling prawns then you can of course use ready peeled raw prawns (about 250g). But they wonâ€™t have as much flavour.

Serve with crusty bread to mop up all the oil and juices or with some fries.

Ingredients:

500g raw, shell on, king prawns

3 tbsp olive oil

2 spring onions

4 fat cloves of garlic, crushed or finely diced

1 tsp chilli flakes (or more if you like it spicy)

1 lemon, cut into wedges

Step 1: Finely slice the spring onions, reserving the green ends as a garnish. Add the sliced white ends to a large frying pan or wok along with the olive oil. Heat over a medium high heat, as they start to sizzle add the garlic and chilli flakes along with the prawns. Stir frequently to avoid burning and cook until the prawns turn pink (a few minutes).

Step 2: Remove from the heat and sprinkle over the reserved slices of green spring onion and serve with wedges of fresh lemon. Eat immediately.

Quinoa and Black Bean Chilli

13th July 202213th July 2022
by thefoodwife

Serves 3-4

Coming up with some new vegan meals for a friend and this went down a storm. The bonus is it was super easy to make. Win win. I used a 250g packet of ready cooked quinoa but you could cook 100g of dry quinoa to give the same quantity. I served this in small soft corn tacos with guacamole and some habenero hot sauce.

Ingredients:

1 tbsp vegetable oil

1 red onion, finely diced

3 cloves of garlic, finely minced

2 tsp chipotle paste

250g cooked quinoa

1 tin of black beans, drained

Water

Salt

Chipotle chilli flakes or pepper

Step 1: Heat the oil in a frying pan over a medium heat. Once hot add the onion and fry, stirring so it doesnâ€™t catch, for a few minutes until soft. Then add the garlic, chipotle paste and tomato purÃ©e, and keep stirring for 30 seconds or so.

Step 2: Add the quinoa and beans, and enough water to loosen. Heat through, adding more water as so that it doesnâ€™t dry out. Season with salt and either pepper of chipotle chilli flakes.

Serve with tacos (soft or crispy) and any other accompaniments you wish!