Latest news with #dill
The Guardian
02-06-2025
- Health
- The Guardian
Rukmini Iyer's quick and easy recipe for smoked trout and crisp potato cakes with capers, caraway and dill
These rösti-adjacent potato cakes with capers, which crisp up beautifully at the edges, are an absolute win. I would eat them by themselves standing up at the cooker, but when they're draped with a little smoked trout, creme fraiche and dill, and served alongside a light salad, they make for an elegant dinner for two. Some shaved fennel (with its frilly leaves) in a lemony dressing wouldn't go amiss here, either. Prep 15 min Cook 10 min Serves 2 400g waxy potatoes (I like alouette)1 tsp flaky sea salt5 tsp capers - 3 tsp roughly chopped, the rest finely chopped1 tsp fresh dill, chopped, plus extra to garnish5 heaped tbsp full-fat creme fraiche ½ tsp caraway seeds1 medium egg1 tbsp olive oil 1 tsp butter100g smoked trout Juice of ½ lemonGreen salad, to serve (optional) Wash the potatoes, but don't bother peeling them. Now's the time to use the grating attachment on your food processor, which will grate the potatoes in seconds; otherwise do so by hand. Tip the grated potatoes into a bowl with the sea salt, mix well, then leave to sit for five minutes. Meanwhile, mix the roughly chopped capers, dill and creme fraiche in a small bowl, and set aside. Tip the potatoes on to a clean tea towel, then wrap and twist it over the sink to squeeze out as much liquid as possible. Return the potatoes to the bowl, and stir in the caraway seeds, finely chopped capers and egg. Heat half the olive oil and half the butter in a large frying pan. When the butter starts foaming, add heaped tablespoons of the potato mixture, flattening each to about 1cm-thick and the size of a jam-jar lid (you will most likely need to fry them in batches – I can fit five in my largest pan). Fry on a medium heat for three minutes on each side, until crisp and golden brown all over, adding the remaining oil and butter to the pan as needed. Transfer the cooked potato cakes to a plate lined with kitchen paper, and keep warm in a low oven if need be. Serve the potato cakes topped with the creme fraiche mixture, and divide the smoked trout equally between them. Squeeze over a little lemon juice, garnish with dill, and serve hot with a green salad alongside, if you wish.
Telegraph
14-05-2025
- General
- Telegraph
Turkish gözleme
I've only ever eaten gözleme (stuffed flatbread) from street stalls in Turkey and thought it might be hard to make, but the dough is a cinch (and doesn't require yeast). Hold on to the recipe and cook it to go with Mediterranean dishes. You can use all sorts of fillings (including lamb), but herbs are a must. I always serve it with tzatziki or plain yoghurt with crushed garlic. Requires resting time. Overview Prep time 35 mins Cook time 45 mins Serves 6 Ingredients For the filling 2½ tbsp extra-virgin olive oil ½ medium onion, finely chopped 2 garlic cloves, finely sliced 300g potatoes, peeled and chopped into chunks 300g spinach leaves, finely chopped ½ tsp pul biber 400g feta, crumbled 15g dill, chopped 15g parsley, chopped For the dough 475g plain flour, plus extra for dusting 3 tbsp olive oil, plus extra for greasing and brushing 2 tbsp Greek yoghurt Method Step For the filling, heat 1 tbsp extra-virgin olive oil in a frying pan. Add ½ finely chopped medium onion and sauté until soft but not coloured, about 5 minutes. Add 2 finely sliced garlic cloves and cook for 2 minutes more. Place in a mixing bowl and leave to cool. Step Boil 300g potatoes (peeled and chopped into chunks) until tender, about 12 minutes, then drain. Roughly chop the chunks, season and add to the bowl with the onion. Step Add 1½ tbsp extra-virgin olive oil, along with 300g finely chopped spinach leaves, ½ tsp pul biber, 400g crumbled feta, 15g chopped dill and 15g chopped parsley. Season and set aside. Step For the dough, put 475g plain flour and a pinch of salt in a bowl. Make a well in the centre and add 250ml lukewarm water, 3 tbsp oil and 2 tbsp Greek yoghurt. Pull everything together until you form a dough. Step On a lightly floured surface, knead the dough until it's smooth, about 5 minutes. Put it into a bowl, drizzle with a couple of teaspoons of olive oil, and turn the dough over in it. Cover with a tea towel and leave to rest for 30 minutes. Step Divide the dough into 8 equal balls. On a lightly floured surface, roll each one into a circle about 25cm across. Spread some filling on one half of each circle, leaving a 2-2½cm rim around the edge. Wet the rim with water and fold the other half of the circle over the top. Press the edges together to seal. Lightly flatten to get rid of excess air and put under a clean tea towel. Step Heat a frying pan – or 2, if you have them – until smoking. Keep the heat high as you cook the gözleme, and flip each one over time and again until they're golden and charred in patches on both sides, about 3 minutes in total. When they're cooked, brush each side with olive oil. Step Put the cooked gözleme in the oven on a low heat until you've finished all of them. Cut them into 2-3 wedges to serve.
