All posts tagged: Haydens

Georgina Hayden’s quick and easy recipe for spanakopita orzo | Food

Georgina Hayden’s quick and easy recipe for spanakopita orzo | Food

Published by Sam Flores

For me, it isn’t really spring until the first May bank holiday; the days are longer, the flowers are out, and an abundance of green graces our shelves. This spanakopita orzo is a celebration of all things light, bright and spring. It’s a great weeknight dinner that will instantly transport you to Greece. Spanakopita orzo This dish should be oozy, like a good risotto, so if your orzo absorbs all the stock, add a little more hot water to give it that requisite creamy finish. Prep 15 minCook 25 minServes 4 25g butter2 tbsp extra-virgin olive oil, plus extra to serve1 bunch spring onions, trimmed and sliced2 garlic cloves, peeled and finely sliced220g baby leaf spinach, chopped1.1 litres vegetable stock350g orzoSea salt and black pepperJuice of 1 lemon30g pecorino, finely grated10g fresh dill and/or mint, leaves picked and finely chopped150g feta, crumbled Put a large saucepan or casserole on a medium-low heat and add the butter, olive oil, spring onions and garlic. Cook for five minutes, until everything is starting to soften and turn sticky, …

Moussaka, a chickpea soup/stew and homemade viennetta: Georgina Hayden’s Mediterranean party – recipes | Food

Moussaka, a chickpea soup/stew and homemade viennetta: Georgina Hayden’s Mediterranean party – recipes | Food

Published by Sam Flores

Traditionally, this would be a Tunisian breakfast, and it’s not a million miles from one of my favourites, Egyptian ful medames. But here I’m proposing it as an evening offering: make a big pot of delicious flavourful chickpeas, then lay out a spread of accompaniments (pickles, olives, capers, boiled eggs). Second, a good traditional moussaka is a wholesome but time-consuming process, but that’s not the case with this simplified version, which you can easily make on a weeknight. Finally, you might not be surprised to learn that this basil viennetta was one of the most popular recipes when we were testing dishes for my new book, MEDesque. First, of course, because it tastes unreal. Second, because everyone got a huge tug of nostalgia, and third, because everyone became giddy with excitement, trying to figure out what the flavour was. Lablabi party (pictured top) Everyone gets to jazz up their own bowl however they like it for this fun dinner that’s also nourishing, healthy and delicious. I’ve heard that Tunisians eat this when they get home …

Georgina Hayden’s quick and easy recipe for gochujang butter salmon | Food

Georgina Hayden’s quick and easy recipe for gochujang butter salmon | Food

Published by Sam Flores

The classic combination of soy sauce and honey salmon is a staple in our house, and works for kids and adults alike. However, sometimes I want to change things up, so here I’ve elevated it slightly with a gochujang dressing – similar principle, but with a bit of heat and depth, as well as richness from the butter. Using butter might seem unusual, but it is often paired with soy sauce in Japan (shoyu butter) with an indulgent result. Serve the fish over sticky rice, to soak up all those spicy, buttery juices, with steamed greens on the side. Gochujang butter salmon Prep 10 minCook 25 minServes 4 1 tbsp sesame oil4 tbsp soy sauce2 tsp gochujang paste2 garlic cloves, peeled and finely grated4cm piece of ginger, peeled and finely grated½ tsp caster sugar4 sustainably caught skin-on salmon filletsSea salt and white pepper70g unsalted butter150g bean sproutsSticky rice, to serveA handful of roasted peanuts, roughly chopped10g coriander, leaves picked Heat the oven to 220C (200C fan)/425F/gas 7. In a roasting tray that will hold the …