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Fresh Linguini, Shredded Brussels Sprouts, Sage and Pine Nuts – A Random Recipe

fusilli pasta with a creamy mushroom sauce

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Cultivators, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Pea and Pernod Risotto #recipe ⬇️ One sprin

Pea and Pernod Risotto

#recipe ⬇️

One spring, many years ago, The Viking and I spent a languorous week with my Auntie and Uncle at their beautiful home in France. One evening my auntie made a pea and pernod risotto. It seemed to be one of those dishes that simply melted into existence, took moments to make, yet packed a punch of flavour and aroma and tasted as though it was seasoned with love.

Ingredients:
• A generous nob of butter and a large glug of olive oil
• 1/2 medium onion – finely chopped
• Fresh rosemary and thyme – finely chopped
• 1 clove garlic – finely minced
• a good risotto rice (arborio works fine) – roughly 75g per person
• a glass of white white
• 1 litre veg stock
• 100g freshly grated parmesan
• a splash of Pernod (aniseed liquor)
• salt and pepper
• 1 cup of peas (I use frozen)

I’m using my sauté pan from @saveurselects_uk .

Heat some butter and olive oil in the pan, sauté the onions for 5 mins and then add the herbs and garlic and continue to cook gently until the onions are soft and translucent.

Next add the rice and stir it all together letting the rice soak up all the juices.

Now stir in the white wine and let that soak into the rice,

Once this has soaked in start adding the stock a ladle-full at a time, each time you add a ladle of liquid, stir the risotto until the liquid has reduced and you can draw a spoon through the rice and the liquid doesn’t rush back. This process will take some time but the rice turns really creamy and I think there’s something calming about the whole process.

Keep going, tasting as you go, and once the rice is just softer than al dente, take it off the heat and leave it for a minute or two. Stir in the cheese and the splash of Pernod and season with salt and pepper. Finally stir in the peas.

In my opinion the dish should not be dry, the rice should be floating in a creamy soup. Serve immediately.

#risotto #peas #rice #vegetarian #comfortfood

Pan Fried Sea Bass with Sauteed Potatoes & Green G

Pan Fried Sea Bass with Sauteed Potatoes & Green Goddess Dressing

#recipe ⬇️

Welcome back to Part 2 of my new series, ‘If it Swims, It Slims’

For the dressing:
• Handful of fresh basil
• Handful of fresh coriander
• Handful of fresh dill
• The juice of half a lemon
• 1 tablespoon garlic and herb cream cheese – I used @boursinuk minis
• Salt & pepper
• A splash of water

Add the whole lot to a blender and whizz to a smooth paste – set aside

For the potatoes:
• 9 new potatoes – sliced into thick slices
• Salt and pepper
• Chilli flakes
• Olive oil
• butter

Place the potatoes into a bowl, drizzle with oil and season well. Tip into a large pan and saute on a gently heat for 5 mins, stirring or tossing frequently. Place the lid on and steam for 5 mins or until the potatoes are tender. Remove the lid, turn up the heat and throw in a knob of butter. Saute until golden brown. Set aside.

For the seabass:
• 2 seabass fillets
• Butter & olive oil
• Fresh thyme
• Half a lemon

cut a few deep slices into the skin-side of the sea bass, drizzle with olive oil and season with salt and pepper.

Thrown some butter into a pan, add the thyme and place the lemon half, cut side down into the butter. Add the sea bass, skin side down and cook for roughly 4 minutes or until the skin is golden. Turn the seabass over and remove from the heat. Let the fish sit in the pan for a further 3 mins, then flip it back over before serving.

Serve on a bed of torn kale, sprinkled with the potatoes and dressed with the dressing.

‘Daisy Train’ Tracksuit Top by @graphic_rewilding
‘Le Carrousel’ music by @jamesquinnpiano

#fish #kale #greengoddess #healthy #grandma

I’m Already Married To You Chicken Here’s ano

I’m Already Married To You Chicken

Here’s another idea for a ‘split dish’ where I make 2 versions of the same dish, a meaty one for me and a vegetarian one for him.

I’m calling it ‘I’m already married to you chicken’ because it’s quite possibly the laziest dish you’ll ever make and whilst The Viking and I may be celebrating our wedding anniversary today we’re both very tired having got back from Spain late last night and travel always takes it out of us.

I believe at times like this you should make easy comfort food and make the ingredients do the work and chorizo packs any dish with tonnes of flavour. I added paprika and a little chilli flakes to the veggie dish for a similar kick. And it did not disappoint.

Happy Anniversary my Viking!

Here’s the recipe:

• 1 onion – chut into wedges
• 2 carrots – chopped
• A handful of new potatoes - chopped
• A handful of mushrooms - halved
• 4 cloves garlic
• Fresh thyme and rosemary
• Olive oil
• Salt and pepper
• 4 chicken thighs – chopped (try @quorn_uk chicken pieces as a veggie alternative)
• A few slices of chorizo (1 tsp of paprika & 1/3 teaspoon chilli flakes for the veggie dish)
• 1 pack ready-cooked puy lentils from @merchantgourmet
• 75ml white whine
• 1 litre of veggie stock with a little Bisto gravy powder thrown in.

Pre-heat the oven to 200C (fan) / 392F.

Place all the ingredients apart from the lentils, the wine and the stock into a roasting tin, drizzle with oil, season with salt and pepper and stir well. If creating a split dish like me, divide the vegetable ingredients in half and split between two dishes, then lay the veggie stuff on first and mix that fist before mixing the meats.

Roast for 30 minutes in the oven, then remove and stir in the lentils, wine and stock. Return to the oven for another 30 minutes.

Serve over mashed potatoes.

The glorious music is Air Balloons by @jamesquinnpiano

#weddinganniversary #chicken #onepotmeal #splitdish #marryme

Upside Down Cooking I’m so excited about this

Upside Down Cooking

I’m so excited about this, I just had to share it with you. An advance copy of my book, Upside Down Cooking, has arrived. Up until now I only had the dummy copy which is a blank book wrapped with the cover but this is a full print of the book!

I’m so happy with it. It’s just so beautiful. Months and months of work with the amazing team @dkbooks and @dklivinguk

Thanks to @ellisparrinder for the photography
Thanks to @susanna.unsworth for the food styling
Thanks to @maxwhrobinson for the props styling

Upside Down Cooking is available for worldwide pre-order at your favourite booksellers. Find a geo-located link in my bio.

As always, thanks to my agent @lizathelitagent for being amazing.

#upsidedown #pastry #bookstagram #cookbook #food

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