This week I thought I’d mix it up with something a little different from a recipe and showcase some of the foodies that I had the pleasure of eating in a recent trip to the beautiful Prague, the capital city of the Czech Republic.
To choose a favourite dish or place to eat is pretty much impossible. The showcase below is just the tip of the iceberg for what Czech food has to offer; rich Ghoulash, Trdelnik (or “Chimney Cake”) cooked over coals and covered in cinnamon sugar, the variety of flavours in the numerous beers (not even exaggerating, most menus had more beers than food!), the quality of the Veal and Beef highlighted in carpaccio on every menu – I could go on but never do justice to the flavours.
This recipe is really handy if you have some leftover rice from a previous meal or if you have those stir fry rice pouches you can get from the supermarket. A brilliant way of having a good meal without it taking much time. Additionally with this recipe if you are using leftover rice you can keep it at room temperature instead of heating it up; otherwise cook until piping hot.
250g cooked/ leftover rice
Crushed black pepper
1 garlic clove, grated
1 broccoli head, cut into florets
1 tbsp pine nuts
1/2 tsp dried basil
2 tbsp olive oil
Start by toasting the pine nuts in a frying pan for a few minutes until lightly golden, then remove the nuts and place to one side.
In a small bowl, mix the garlic, the zest of the lemon and the juice, basil, 1 tbsp olive oil and season with pepper.
Place the broccoli in the pan along with the remaining olive oil. Cook for 4-5 minutes on medium- high heat, stirring occasionally. (Try to not over cook the vegetable as the added bite brings a delicious texture to this dish). Then remove the broccoli from the pan.
Add the rice and cook until piping hot.
Then put the broccoli back in the pan with the rice and drizzle over the lemon dressing, mix well and cook for 2 minutes.
Some of you may have noticed that I accidentally published this a couple of days ago…this recipe article was no way near ready and was missing a fair few things…. Oops? Anyways, here is the completed version with pictures and all. A simple and easy way to have a healthy meal, balanced with veggies and delicious earthy and almost citrusy flavours; hope you all enjoy! ☺️
75g red split lentils
1 small carrot, finely chopped
1 celery, finely chopped
3 garlic cloves, roughly chopped
3 dried bay leaves
1 tbsp tomato purée
1 ltr vegetable stock
1 shallot finely sliced
2 tbsp olive oil
Start by frying the garlic, shallot, carrot, celery and bay leaves in the oil on medium heat for 3-4 minutes.
Add the tomato purée, lentils and season with black pepper and cook for 2-3 minutes.
Pour in the vegetable stock and cover. Leave to cook for 35 minutes or until the lentils are cooked through.
Add the kale, cover and leave for 5 minutes. Serve on its own or with a portion of rice or some sourdough bread.
Aubergine has been a constant in the kitchen, even as a child I grew up eating aubergine weekly. It’s such a beautiful and delicious vegetable that should be praised and given the credit it deserves. Though it has constantly been a winner in my family recipes I wanted to mix it up with these sweet and spicy flavours that really brings out the deliciousness of the aubergine.
1 aubergine, halved and sliced into batons
1 tbsp golden syrup
3 tbsp sesame oil
2 garlic cloves, grated
1 birdseye chilli, finely chopped
Sesame seeds, for serving
In a pan, fry the aubergine in two tablespoons of sesame oil on medium heat for 8-10 minutes or until softened and browned.
While the aubergine is frying, take a small bowl and mix the garlic, chilli, syrup and oil together thoroughly.
Pour the sweet and spicy mixture over the aubergine and cook for 1-2 minutes, stirring occasionally.
Delicious as a side dish or with some slow cooked meat.
A recipe filled with deep flavours, highlighting the richness of the beef as it slow cooks for 3 hours becoming tender and juicy. Fantastic if you have leftover or off cut pieces of beef that need using up. The gravy is an absolute winner in this dish and is so delicious with fluffy and crispy roast potatoes.
380g beef shin, cut unto chunks
2 shallots, roughly chopped
6 garlic cloves, roughly chopped
150ml white wine
150ml beef stock
250g frostier mushrooms, roughly chopped
1 tbsp Worcestershire sauce
1 tbsp plain flour
3 tbsp olive oil
2 tbsp double cream
1 dsp wholegrain mustard
Start by coating the beef in plain flour.
On medium heat, pour in 2 tablespoons of olive oil and the coated beef into a deep pan. Fry for 5 minutes or until browned and sealed. Then remove the beef from the pan and place on a plate.
Add one tablespoon of olive oil to the pan and add the garlic and shallot. Fry together until translucent.
Add the mushrooms and leave to cook for 4-5 minutes allowing the water contained to be released.
Put the meat back in the pan along with 50ml of white wine and cook for 4 minutes.
Pour in the stock and the remaining 100ml of wine and bring to a gentle boil. Season with salt and pepper and add the worcestershire sauce. Mix well, cover and drop the heat. Leave to cook for 3 hours, stirring every 30 minutes or so.
Just before serving, mix the mustard and cream together in a separate bowl. Then mix into the casserole and serve.
Best served with roast potatoes and seasonal vegetables.
I absolutely love mushrooms in all its shapes and forms, its delicious umami flavours that are meaty bring a delightful contrast to the sweetness that is the sauce. Just as tasty on its own or as a side dish to some roasted lamb or vegetables.
300g closed cup mushrooms, roughly chopped
2 Portobello mushrooms, roughly chopped
2 tbsp sesame oil
3 garlic cloves, grated
1 1/2 inch piece of ginger, grated
1 1/2 tbsp light soy sauce
400ml coconut milk
Crushed black pepper
1 tbsp Lyle’s golden syrup
1/4 tsp lime juice
On medium heat fry the mushrooms in the sesame oil for 8-10 minutes.
Add the garlic, ginger, golden syrup and a generous amount of crushed black pepper. Cook for 2 minutes.
Pour in the coconut milk and mix well.
Leave to simmer for 10-15 minutes, the sauce will have reduced and thickened.