Issue #03 December 2022
Hi & welcome back for the third issue of A Bit More Seasoning.
So somehow, its December now! Which means that there are officially only 25 days until one of the biggest food events of the year.
If you choose to celebrate on the 25th December & this year it’s your turn to cook, I really hope you aren’t stressing it! As someone who is accustomed to regularly cooking for 30+ people on a very tight schedule, if I could give you one tip, it would be GET YOUR PREP DONE!
Mise En Place (everything in its place) as it’s known in the world of professional kitchens is the number one, best thing you can do to help alleviate the pressure of the day! Almost everything can be prepared the day before, potatoes & veggies parboiled, turkey seasoned, stuffing & gravy made (you could even do that weeks before & freeze it), so on the day, all you have to do is chuck it in the oven!
If things don’t quite go to plan in the kitchen then my advice is…get really drunk & just remember that hardly anyone likes turkey that much anyway!
Whilst I do adore pigs in blankets & a few too many brussels sprouts at this time of year, I won’t actually be around for Christmas as I’m off on a road trip around Mexico until the new year, which means there won’t be a January issue of A Bit More Seasoning. Although if you follow me on Instagram, there will probably be a constant flow of stories about tacos and tequila!
So, onto the food…
What’s at its best this month…
Hero Ingredient Leeks
Leeks…oh leeks, how underrated you are! I know you were probably expecting something a little more, shall we say exciting, for the month of December, seeing as it’s such a big month for eating, but I feel like it’s really time for Leeks to take center stage.
I didn’t want to be predictable & give you some brussels sprout recipes for December’s issue (although I do absolutely love a sprout) & given sprouts actually have a pretty long harvesting season, I’m sure I’ll get some sprout recipes to you soon!
So why leeks for December? Firstly, because British Leeks are really at their best right now with a season that runs from November to April.
Secondly, the idea behind the recipes I have developed for this month are to give you bit of a break from the heavy, roasted meats & vegetables we tend to turn towards at this time of year & thirdly, leeks are a pretty economical veggie, which given the current issues we are facing & also December being an expensive month for a lot of us, this seems a pretty important factor right now.
Leeks are part of the allium family, which also includes the number one ingredient of all time, garlic, alongside all varieties of onions, shallots & chives.
The reason leeks & other hardy winter vegetables are at their best for eating during colder months is due to lower temperatures triggering a higher production of sugar whilst growing, meaning they taste sweeter.
Bonus Recipe!
Chilli Oil
My gift to you this festive season, a little bonus recipe…because I guess I am feeling a tiny bit guilty that there won’t be a January issue of ABMS.
This chilli oil would work so well with all three of this month’s recipes.
Ingredients
3 tbsp chilli flakes – I use a mix of dried Italian chilli flakes & Korean red pepper flakes
1 tbsp sesame seeds
350ml neutral oil – sunflower, vegetable, avocado etc just NOT olive oil.
Method
Heat a frying pan to medium & toast the chilli flakes & sesame seeds until they smell fragrant & the sesame seeds start to take on a little colour, then set aside in a heatproof bowl.
In a small pan heat the oil to 100 degrees (about 10 mins on a medium heat) then pour the hot oil over the chilli & sesame seeds & leave to cool.
Transfer to an airtight container like an old jam jar or glass Kilner jar.
This chilli oil will last for a few weeks in an airtight container at room temperature.
Recipe 01
Leek & Anchovy Linguine with Pine Nuts
Anchovies, people seem to either love or hate them! If you are in the latter camp, then please DO NOT freak out when you read anchovies or jump to fishy conclusions that this recipe isn’t for you!
Just hear me out…the use of anchovies in this recipe simply adds to the flavour and brings a level of delicious & comforting Umami (A Japanese word for savouriness) that you really couldn’t achieve with just salt.
This is an economic & quick dish to make that couldn’t be simpler. I make a version of this year round, switching out the leeks for other green vegetables like courgette or broccoli depending on the season, but the base of the recipe always remains the same...garlic, chilli, anchovies & lemon.
A little note on buying seafood, always try to make sure any fish or seafood you purchase is MSC certified.
It can be really challenging to shop & eat sustainably, but the MSC logo is a quick & easy way to identify that your fish has been caught in a responsible way.
You’ve probably noticed the recognizable blue logo on seafood before but what does it actually stand for?
In their own words…
The Marine Stewardship Council (MSC) is an international non-profit organisation on a mission to stop overfishing. For over 20 years, we have been working with fisheries, seafood companies and scientists to help protect the oceans around us, and safeguard seafood supplies.
The blue MSC ecolabel is only awarded to well-managed fisheries that meet the MSC’s independently verified standards for sustainable seafood production. When you purchase a product with the blue MSC ecolabel on it, you...
1. Can trust where the fish or seafood comes from
2. Are rewarding and incentivising sustainable fishing
3. Are protecting fishermen’s livelihoods, communities and traditions
4. Are ensuring there will be plenty of fish left in the sea
5. Are helping keep seafood on your plate for this and future generations.
Serves 2
Ingredients
1 leek, sliced
4 cloves garlic, thinly sliced
1 tin MSC Certified anchovies
75g Pine nuts, toasted
1 large knob of butter
1 pinch chilli flakes
1 lemon, zest & juice
Linguine
Extra Virgin Olive Oil
Salt & black pepper
Handful fresh parsley, finely chopped stalks included
Method
Boil a large pan of water for the pasta & salt generously.
In a separate pan, over a medium heat melt the butter & add the leeks. Cook for 5-10 minutes until they start to soften, then add the chilli flakes & garlic. Cook for a further 5 minutes until the garlic is softened & fragrant.
Add the pasta to the boiling water.
Add the anchovies & all the oil from the tin to the leeks & cook for 5 minutes, stirring frequently to ensure nothing sticks or burns, then add the lemon zest.
The anchovies will start to melt into the leeks.
Add the cooked linguine to the pan with the leeks, along with a ladle of pasta water.
Stir to combine the pasta & leeks then add the pine nuts, lemon juice, chopped parsley & a glug of extra virgin olive oil.
Season with sea salt & black pepper, stir well & serve.
Recipe 02
Charred Leeks with Roasted Garlic Yoghurt
This is a really lovely side dish to accompany a main like roasted chicken or fish, however if you’re trying to find something to cook for your vegetarian friends, it would also make a delicious main served with a warm winter salad, maybe something like roasted butternut & cous cous with loads of fresh herbs.
Taking a few minutes to thoroughly clean & prep the leeks is really vital to this dish! You need to cut the dark green tops off as these tend to be bitter, but make sure you save them as they’ll be great in a stock. Just pop in the freezer until you’re ready to use them.
Ingredients
2 leeks
Handful toasted hazelnuts
100g feta
1 lemon, zest & juice
Extra Virgin Olive Oil
For the yoghurt
1 whole bulb garlic
250g extra thick Greek yoghurt - you could use coconut yoghurt for a dairy free alternative
1 tbsp Extra Virgin Olive Oil
Salt & pepper to season
Method
For the Garlic Yoghurt
Wrap the whole garlic bulb in tin foil & roast at 150 degrees for 45 minutes. Remove from the oven & let it cool.
Once cooled, squeeze out the cloves into a blender/food processor with some salt & a few glugs of olive oil. Blitz to make a smooth, very garlicky paste.
Add the yoghurt to the blender & blitz to combine with the garlic paste. Transfer to a bowl, cover & set aside in the fridge until you’re ready to use.
For the leeks
To prepare the leeks, cut off the dark green tops & slice in half lengthways. Give them a really good rinse to remove any dirt.
Heat a griddle pan to medium-high.
Drizzle the leeks with oil & salt then place them cut side down on the griddle. Leave them on one side for around 10 minutes to get a really nice char, then turn the leeks over & cook for another 5-10 minutes or until they are charred & cooked through (undercooked leeks will be bitter so make sure they are soft).
To assemble the dish, spread the garlic yoghurt on a large plate or serving platter, then place the cooked leeks on top. Zest & squeeze the lemon over the top of the leeks & finish by topping with a sprinkle of toasted hazelnuts, crumbled feta & drizzle with chilli oil.
Recipe 03
Asian style Turkey Noodle Bowl
Okay, so I know I said earlier that no one really likes turkey, but I think this recipe might change your mind!
This recipe is inspired by Vietnamese Bún chả, a dish of grilled pork patties on a bowl of rice noodles & loads of herbs. I remember the first time I ate this in Hanoi whilst sat on a tiny plastic stool down an alley – if you’ve been lucky enough to visit Vietnam, then you probably know exactly what I’m talking about!
I have replaced the pork with turkey to show that it is a versatile meat that works in other ways than just roasted for a festive meal.
You can get really creative with the toppings of the noodle bowl, maybe adding in stir fried veggies or you could even forego the noodle bowl all together and turn the patties into little skewers served with the satay sauce.
Ingredients
For the Turkey Patties
500g turkey mince
1 tbsp sesame oil
1 tbsp Chinese five spice
1 tsp soy sauce
2 cloves garlic, finely grated
1 inch piece of ginger, finely grated
1 spring onion, finely chopped
Salt & pepper
Satay Dressing
125ml coconut milk
125g peanut butter
1 tbsp soy sauce
½ tsp honey
Juice of ½ lime
Method
For the Satay
Add all the Satay ingredients to a blender or a bowl & mix to combine. Taste & season as needed.
For the Turkey Patties
Add all the ingredients to a large bowl & mix well. I highly suggest getting your hands in to help combine all the ingredients really well – if you’re not comfortable doing that, then just use a wooden spoon.
Take a golf ball sized piece of turkey mixture & roll it into a ball in your palm. Flatten the patty to about 1cm thick.
Pre-heat a frying pan with a small amount of oil to medium-high heat, then add your turkey patties & cook for around 5 minutes on either side or until browned & cooked through.
You can keep the cooked patties warm in the oven whilst you’re cooking the rest of the batch.
Create a noodle bowl with all your favourite toppings. I like to use rice noodles, crispy onions, raw carrot, cucumber, radish, coriander, mint & then add the patties, satay and some chilli oil.
So thats a wrap on A Bit More Seasoning for 2022!
Thank you so much for joining me this year & I can’t wait to recipe test, style, photograph & write up more seasonally focused, delicious food for you in 2023.
Loads of love, Emma x