Latest news with #parsley
The Guardian
14 hours ago
- General
- The Guardian
Rachel Roddy's rice salad with red peppers, celery, herbs and egg
A few weeks ago, when the weather turned boiling and the tarmac became soft, I made a bad rice salad. The principal reason for this was the overcooked rice, which was my fault for three reasons: I was using a brand I have never used before and didn't read the packet; I forgot to set the kitchen timer; and I ignored my instinct to tip it out (dog? Cake? Compost? Bin?) and start again. To my overcooked rice I added not-tasty tomatoes, tough minced parsley, extra-virgin olive oil, a bit too much vinegar, olives, capers and hard-boiled eggs; I also added an expensive tin of tuna, which did a brilliant job of making the whole thing taste better, although still not good. Everyone agreed that it was a depressing dinner, then we went out for ice-cream. The good thing about making a bad rice salad is the need to redeem and reassure myself that I am capable of making not only a good one, but a great one, though I do appreciate that today's first paragraph might make you doubt this. A good rice salad begins with well-cooked long-grain rice and involves a good balance of four vegetable elements: raw (tomatoes, red pepper, cucumber, celery, say), cooked (beans, courgettes, peas, sweetcorn), vegetables preserved in oil (peppers, mushrooms, artichoke hearts, aubergine), and pickled or salted vegetables (dill pickles, olives, capers, caper berries). There should also be some form of protein, whether that's tuna, cheese, tofu, salami or wurstel; possibly involve (tender) herbs; be dressed with oil and a little vinegar; and always be finished with egg (slices, wedges or chopped – you decide). Just as important as the balance of ingredients is the balance of temperatures. Many people like their rice salad fridge-cold – in fact, another name for insalata di riso in Italy is riso freddo (cold rice). I prefer the rice, cooked vegetables and tomatoes to be at room temperature, and the raw and picked vegetable elements to be fridge-cold. Celery and dill pickles are particularly good chilled additions when added just before serving, then the room-temperature hard-boiled eggs can be arranged on top. A note about the herbs: I think the clean, slightly black pepper taste of parsley is great here (although taste if it has been sitting in the fridge for a while), along with a few aniseed fronds of dill, plus fresh marjoram, with its gentle pine taste and sweetness. My mother-in-law believes that a transparent bowl (plastic or glass) plays a key role in the flavour of rice salad, and I think I agree. Of course, the most important advice for rice salad is to make it in exactly the way you like it, and serve it at a temperature you like, and to ensure that there is plenty of ice-cream (cold but at scooping temperature) for afters. Serves 4 Salt and black pepper 300g long-grain rice Extra-virgin olive oil Finely grated zest of 1 lemonRed-wine or sherry vinegar (optional)1 very big handful minced herbs (parsley, marjoram, chives, mint, dill)1 350g jar preserved red peppers, drained and chopped into bits300g cooked green beans, chopped into short lengths145g (1 tin) tuna in olive oil (optional)2 celery sticks, strings pulled away and discarded, flesh finely diced A few dill pickles, diced 4 hard-boiled eggs, peeled and each cut into 8 wedges or finely chopped Bring a large pan of water to a boil and season with salt. Add the rice, cook for 10 minutes, then drain into a sieve, shake well and leave to cool for 15 minutes. In a large bowl, mix six tablespoons of extra-virgin olive oil, a pinch of salt, a few grinds of black pepper, the lemon zest, a dash of vinegar and the minced herbs. Add the rice, toss gently so that all the grains are coated, then add the peppers, beans, tuna, if using, and mix again to combine. Taste and adjust the seasoning. The salad can now sit until you are ready to eat, in or out of the fridge – you decide. Just before serving, add the celery and dill pickles, toss again, and top with the hard-boiled egg. Zigzag with little more olive oil and serve.
Telegraph
30-06-2025
- General
- Telegraph
Courgette and feta frittata
This frittata is the perfect thing to eat now, as courgettes are bang in season. Get the Romana variety if you can, they're tastier. Overview Prep time 10 mins Cook time 15 mins Serves 2 Ingredients 4 tbsp olive oil 2 courgettes, sliced into 1-2cm-thick discs (cut these into half-moons if your courgettes are particularly large) pinch of chilli flakes 1 garlic clove, grated 3 large eggs, beaten and seasoned 1 tbsp chopped parsley 100g feta, diced handful of rocket, to serve (optional) Method Step In a sauté pan that has a lid, heat 2 tbsp of olive oil. Step Add the 2 sliced courgettes, a pinch of chilli flakes, 1 grated clove of garlic and a pinch of salt, and sauté over a medium heat to colour. Step Add a few teaspoons of water and cover with the lid. Step Cook over a medium heat for 2-3 minutes, until just cooked – you want the courgettes to be soft but still retain their colour. Remove from the pan. Step Gently heat the remaining 2 tbsp of olive oil in a small, ovenproof non-stick frying pan (about 20cm; still large enough to hold 3 eggs). Step Allow the eggs to settle, then gently stir to cook the eggs but not scramble – you want just to start the cooking process. Stir a couple of times then allow the eggs to settle again. Step Cook over a low heat until only a thin layer of uncooked egg remains on the top of the frittata. You want it to set but only with a slight wobble. Step Meanwhile, preheat the grill. Step Place the pan under the grill and cook the frittata for 1-2 minutes, just until the surface of the eggs is cooked and the feta has just started to caramelise. Serve immediately with a handful of rocket leaves on top if you like.
Telegraph
17-06-2025
- General
- Telegraph
Salmon and pea pasta bake
The sauce here is quite thick, but you can add an extra 100ml milk if you prefer it looser. This pasta bake can be prepared ahead of time – just pop it in the fridge and then cook it for 10-15 minutes longer than given in the recipe below. Other vegetables such as sweetcorn, broccoli and chopped green beans also work well here, as do some chopped sun-dried tomatoes. Ingredients 400g dried pasta (penne or rigatoni works well) 4 skinless salmon fillets 500ml whole milk 50g butter 50g plain flour 150g mascarpone 250g frozen peas 75g mature cheddar, grated 75g panko breadcrumbs Handful of parsley, finely chopped Method Step Bring a large saucepan of salted water to the boil and cook 400g dried pasta according to the packet instructions. Step With 4 minutes of the cooking time left, add 4 skinless salmon fillets to the pan, laying them on top of the pasta. Step After the 4 minutes, carefully remove the salmon fillets and set them on a plate. Drain the pasta and set aside. (You can pop the pasta back in the pan, if you like – this is a good place to mix everything for the pasta bake. And if it's an ovenproof pan, you can even use it to cook the pasta bake in.) Step Preheat the oven to 200C/180C fan/gas mark 6. Step Pour 500ml whole milk into a heatproof jug and heat in the microwave in 30-second blasts until steaming, making sure it doesn't boil over. (This step is optional, however, I find it speeds up the sauce-making process.) Step Melt 50g butter in a small pan over a low heat. Step Gradually pour in the milk a ladleful at a time, stirring continuously until all the milk is fully incorporated. Bring to a simmer and cook for 1 minute. Step Remove the pan from the heat and stir in 150g mascarpone with a good pinch of salt and freshly ground black pepper. Mix until combined. Step Transfer everything to an ovenproof dish or ovenproof pan, and then level the top of the pasta. Step Combine 75g grated mature cheddar, 75g panko breadcrumbs and a handful of finely chopped parsley, and then scatter over the top of the pasta. Step Bake in the hot oven for 20-30 minutes, or until the dish is bubbling and the crumb topping is golden.
The Guardian
03-06-2025
- Health
- The Guardian
Georgina Hayden's recipe for spring meatballs with pasta and peas
There is something deeply nostalgic about this dish, although it wasn't something I grew up with. Perhaps it's the use of small pasta that makes me feel childlike, but either way, it is the kind of recipe that is immensely versatile: it can be an elegant, light spring meal finished with punchy extra-virgin olive oil, an extra sprinkle of pepper and a grating of pecorino, or you could label it kid-friendly and comforting. It's not exclusively so, but I'd hazard a bet that they'll enjoy it. Prep 10 min Cook 30 min Serves 4 1 bunch spring onions, trimmed and finely sliced2 garlic cloves, peeled and finely sliced50g breadcrumbs½ bunch flat-leaf parsley, picked and finely choppedA few mint sprigs, leaves picked and finely chopped400g pork minceJuice and finely grated zest of 1 lemonSea salt and black pepper Olive oil 1 litre chicken stock, or vegetable stock 180g mini pasta 150g peas, freshly podded or frozen40g pecorino, grated Put half the spring onions in a food processor with half the sliced garlic, all the breadcrumbs, half the chopped herbs and all the mince. Add the lemon zest, season generously, then blitz until it all comes together (you can, of course, mix it by hand in a bowl). Roll the mince mixture into small, roughly 2½cm balls. Set a large casserole pot on a medium heat, drizzle in three tablespoons of olive oil and fry the meatballs for about 10 minutes, turning regularly, until browned and gnarly all over. Add the stock to the pan and bring to a boil. Stir in the pasta and peas, then bring back to a boil and simmer for five to seven minutes, until the pasta is tender and the meatballs are cooked through. Off the heat, stir in the lemon juice, then taste the broth and adjust the seasoning as needed. Finish by stirring in the remaining herbs and serve topped with the grated pecorino.
Telegraph
28-05-2025
- General
- Telegraph
Chargrilled pepper and tuna salad
This vibrant salad could be the perfect early summer dinner with it's chargrilled peppers and good tuna and just the right amount of a slightly sweet, tart dressing – and you could serve with warm bread and butter or a few steamed Jersey royals, if you're feeling hungry. Overview Prep time 20 mins Cook time 12 mins Serves 4 Ingredients 1 small red onion, finely sliced juice of 1 lemon 2 romano peppers 1x 180g jar tuna fillets in olive oil lettuce for 4 people small bunch of parsley, roughly chopped bread and butter, to serve For the dressing 2 celery sticks, very finely diced 2 tsp wholegrain mustard 1 tsp runny honey 3 tbsp good extra virgin olive oil 1 tbsp cider vinegar ½ tsp chilli flakes Method Step Sit 2 romano peppers directly on the gas flame of your hob and turn the heat to medium. Leave for 6 minutes, then carefully use tongs to turn the peppers. Leave for another 6 minutes until charred all over. Step Put the peppers in a bowl and put a plate on top. Leave to steam for 15 minutes. Then pull off the charred skin and finely slice. Step While the peppers are cooking, make the dressing. Put 2 celery sticks, very finely diced in a big mixing bowl with the juice of half the lemon, 2 tsp wholegrain mustard, 1 tsp runny honey, 3 tbsp good extra virgin olive oil, 1 tbsp cider vinegar and ½ tsp chilli flakes as well as a big pinch of salt. Beat with a fork to combine. Step When you come to assemble the salad, put the small bunch of parsley, roughly chopped in the bowl too, along with half the peppers. Add the lettuce and use tongs or your hands to mix through, making sure everything is well dressed.
