Monday, December 31, 2007

Peas and Potatoe with Anis

4 tablespoons Olive Oil
1 large Spanish Onion, finely chopped
2 Garlic Cloves, thinly sliced
2 Bay Leaves
500g Cyprus potatoes (waxy), peeled and cubed
1 Carrot, finely diced
150ml Sweet Anis Liqueur
500g Peas
Bunch of fresh Mint

1] Over a low heat cook the Onion for 15-20 minutes.
2] Add the Bay Leaves, Potatoes, Carrot and season with Salt and Pepper.
3] Cook for 10 minutes.
4] Pour in the Anis and simmer.
5] When the Potatoes are nearly done add in the Peas and Mint.
6] Gently cook for another 5 minutes.

Add a little water if the mixture dries out.

Saffron Rice

For 4

80g Unsalted Butter
Half a Cinnamon
5 Green Cardamom Pods, cracked
3 Whole Peppercorns
200g Basmati Rice, washed and soaked in salted water for 3 hours
2 tablespoons chopped Pistachio nuts
Pinch of Saffron infused in 4 tablespoons boiling water
Caramelised Onions to dress

1] Melt the Butter.
2] Add the Cinnamon, Cardamom Pods and Black Peppercorns and fry for about 4 minutes.
3] Drain the Rice and add to the pan, stirring.
4] Turn up the heat to medium high and add water to cover the rice by 1cm.
5] Add the nuts.
6] Rest some greaseproof paper on top of the water and put the lid on the pan.
7] Bring to the boil and simmer for 5 minutes.
8] Add the Saffron.
9] Turn the heat down and cook for another 5 minutes or until cooked.

Ground Lamb and Pinenuts

Half Spanish Onion, finely chopped
Pinch of ground Cinnamon
170g minced Lamb
2 tablespoons Pinenuts, lightly toasted
Smoked Paprika
Bunch Flat Leaf Parsley

1] Gently fry the Onion in Olive Oil until caramelised.
2] Add the Lamb. Break it up while stirring.
3] When the Lamb starts to crisp stir in the Pinenuts.
4] Dress with the Paprika and Parsley.

Sirloin Salad with Barley and Grapes

For 4

50g Pearl Barley
500g Sirloin Steak
Olive Oil
2 bunches of Flat Leaf Parsley, leaves only
350g White Grapes, cut in half and deseeded

Half a small Onion
1 tablespoon Red Wine Vinegar
1 teaspoon Coriander Seeds, ground
Pinch of Allspice
1 teaspoon Sumac
Black Pepper

1 Garlic Clove, crushed with Salt
1 tablespoon Red Wine Vinegar
4 tablespoons Olive Oil
2 teaspoons Sumac
1 teaspoon Coriander Seeds, ground
Pinch of Allspice

1] Simmer the Barley in 1 litre of water for 45 minutes. Drain and let cool.
2] Mix the marinade and let the steaks sit for 2 hours.
3] Mix the dressing.
4] Heat a griddle pan until hot, wipe the steaks with Olive Oil and sear on either side, a minute or two only.
5] Let the steaks rest and assemble the salad.
6] Cut the steaks into thin strips and mix into the salad.

Moorish Skewers (Pork)

500g Pork Fillet

Half a teaspoon of: Coriander Seeds, Cumin Seeds, Fennel Seeds, roughly ground
1 teaspoon Smoked Paprika
2 Garlic Cloves, crushed with some Salt
Pinch of Saffron infused in 2 tablespoons of warm water
Small bunch of fresh Oregano roughly chopped (or 1 teaspoon of dried)
1 Bay leaf, crumbled
1 tablespoon Red Wine Vinegar
1 tablespoon Olive Oil

1] Cut the fillet in half length ways, then into 3cm cubes.
2] Mix the marinade and add the Pork.
3] Leave in the fridge for 2 hours.
4] Grill under a high heat or in a griddle pan.

Sunday, December 30, 2007


250g dried Fava Beans (Broad Beans) or dried Chick Peas
{soak them overnight in water}
3 Garlic Cloves crushed with a little Salt
Bunch of fresh Coriander, chopped
Bunch of fresh Flat Leaf Parsley, chopped
1-2 teaspoons of Cumin Seeds, ground
1 teaspoon of Coriander Seeds, ground
1 small Onion, grated
50g Chickpea Flour, or "00" Flour
1 Egg
Quarter teaspoon of Bicarbonate of Soda
Sunflower oil for deep frying (a bottle)
Sesame Seeds

1] Drain the beans and place half of them in a saucepan. Cover with water and bring to the boil.
2] Reduce to a simmer and cook for 5-10 minutes until they are tender.
3] Put the remaining beans in a food processor and pulse until smooth.
4] Transfer to a mixing bowl and whizz the cooked beans.
5] Add them to the bowl with the Garlic, Coriander, Parsley, Cumin, Coriander Seeds, Onion, Flour, Egg and Bicarbonate of Soda.
6] Mix well and season with Salt and Pepper.
7] Shape into balls and flatten them to 2cm thick discs.
8] Coat them in the Sesame Seeds.
9] Heat the Oil until it is hot, but not smoking and fry the discs in batches.
10] Drain on kitchen paper.

Baba Ghanoush (Moutabel)

For 4-6

3 Aubergines (about 750g-1kg)
2 Garlic Cloves, crushed (with a little salt)
Juice of 1 Lemon
3 tablespoons of Tahini paste
Olive Oil (4 tablespoons ish)
Sea Salt, Black Pepper

1] Pierce the skins of the Aubergines and grill until the skin is charred and crispy all over on either:
a) Barbecue
b) Naked flame on the hob
c) Under a grill
d) In an oven at 220c for 45-60 mins

2] Let them cool off
3] Slice the tops off and peel off the skin
4] Mash/beat/whip the flesh in a bowl until it is a bit smooth, but not total mush
5] Mix in the Lemon, Garlic, Tahini and Olive Oil (to taste)
6] Season with Salt and Pepper

Carrot and Cumin Salad with Coriander

For 4

450g Carrots
1 Teaspoon Cumin Seeds
1 Garlic Clove
Juice of 1 Lemon
Caster Sugar (just a little pinch, depends how sweet you like it)
Olive Oil
Bunch of fresh Coriander, chopped
Sea Salt

1] Peel the Carrots, put them in a pot of cold salted water and boil them till they are tender
2] Drain them, let them cool, then slice them thinly
3] Roast the Cumin Seeds in a dry pan then pound them in a Mortar and Pestle
4] Pound in the Garlic and a little Salt
5] Mix the Lemon, Sugar and some Oil with the Cumin and Garlic mash
6] Dress the Carrots with the mash and sprinkle with the chopped Coriander. Pretty!!!!

Beetroot with Yogurt

For 4

500g fresh Beetroot
Lemon juice
Olive Oil
Fresh flat leaf Parsley, chopped
Sea Salt and freshly ground Black Pepper

For the dressing:
1 crushed Garlic clove mixed with Salt
200g Greek Yogurt
Olive Oil

1] Clean the Beetroot without damaging the skins
2] Add them to a pan of salted water and bring to the boil
3] Cook for 30 mins (or 60mins, depends on their size) {when you can slide a knife easily in them, they are done}
4] Drain them and slip the skins off under the tap
5] Cut them into 1cm rounds and lay them on a serving plate
6] Dress them with the the Lemon juice, Oil, Parsley, Salt and Pepper

You can serve it warm right away by mixing in the dressing, or wait and let it cool before dressing it.


For 4 breads

200g unbleached strong white flour
Half a teaspoon of salt
Third teaspoon dried yeast
170ml tepid water
1 tablespoon olive oil

1] Mix the Flour and Salt in a bowl
2] Dissolve the Yeast in the Water and gently stir in the Oil
3] Add the Water mix into the Flour while stirring (or use your hand)
4] Roll out onto a floured surface and kneed for 5 minutes
5] Put the dough back into the bowl and cover it with a damp cloth for 45 minutes
6] Preheat the oven to 230c
7] Break the dough into 4 balls and gently roll them into circles of 3-5mm thick
8] Oil a baking tray and put them in the top of the oven for 5-10 minutes

They should bubble and colour a little, but not burn. Someone should keep an eye on them.

Braised Red Cabbage

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 mins

Serves: 4

500g red cabbage
250g onions
250g cooking apples
1 tsp ground allspice
1 tbsp brown sugar
2 tbsp red wine vinegar
1 clove garlic
15g butter
75g currants
salt & pepper

Most cabbage varieties are best cooked quickly to retain their flavour and avoid that school-dinners smell. Red cabbage is an exception - it benefits from long, slow cooking and with the addition of some flavouring, makes a wonderful rich, sweet and sour accompaniment to poultry, pork and game.

1. Pre-heat the oven to 150C (300F,gas 2). Finely shred the cabbage, finely chop the onions and garlic and peel, core and finely chop the apples.
2. Arrange a layer of cabbage in the base of a large casserole then add a layer of onions, apples, garlic, currants, spices and sugar and season. Continue to alternate the layers until tall the ingredients are used.
3. Pour over the wine vinegar, dot with butter, cover the dish with foil and bake slowly in the over for 1 1/2 to 2 hours.

From Riverford Organic Vegetables who deliver across the south UK.

Moro Lamb parcels

Make sure to roll the dough thinly, spread the lamb topping right out to the edges and cook it quickly in a very hot oven.

For the flatbread
350g plain flour, plus extra for dusting
1 tsp salt
2 tsp easy-blend yeast
250ml/9fl oz warm water
2 tbsp extra virgin olive oil

For the topping
600g/1lb 5¼oz lean minced lamb
1 medium onion
200g (about ½ each) red and green pepper, stalks and seeds removed
1 garlic clove, crushed
15g flatleaf parsley leaves, chopped
1½ tsp aleppo pepper (A finely ground red chilli from eastern Turkey and northern Syria also known as halaby pepper, halab pepper or near-eastern pepper; available at some Middle Eastern specialists and some online merchants. Substitute Hungarian hot paprika if not available.)
2 tsp salt
flatleaf parsley sprigs and lemon wedges, to serve

1. For the flatbread, sift the flour, salt and yeast into a bowl and make a well in the centre. Add the warm water and the olive oil and mix together to make a soft dough.
2. Transfer to a lightly floured surface and knead for five minutes. Put back into the bowl, cover and leave somewhere warm for about one hour until doubled in size.
3. Meanwhile, for the topping, bring the minced lamb back to room temperature if necessary. Roughly chop the onion, red pepper and green pepper, put them into a food processor and process, using the pulse button, until finely chopped but not a pulp.
4. Tip into a sieve set over a bowl and press out the excess liquid. Add to the minced lamb with the crushed garlic, chopped parsley, aleppo pepper and two teaspoons salt. Mix together into a soft paste using your hands. Divide the mixture into 12 equal portions.
5. Preheat the oven to 240C/475F/Gas 9.
6. For the flatbread, punch back the dough, turn it out onto a lightly floured surface and knead once more until smooth. Divide the dough into 12 evenly sized pieces. Working with four pieces at a time, roll each one out very thinly on a lightly floured surface into ovals of 14cm x 24cm (5½in x 9in). Place side by side on two lightly floured baking sheets.
7. Using your fingertips, spread one portion of the lamb mixture evenly over each base, taking it right up to the edges because the mixture shrinks as it cooks. Bake for eight minutes until the dough is lightly browned.
8. Serve straightaway. The traditional way to do this is to pile a few parsley sprigs towards one end of the flatbread, squeeze over a little lemon juice and roll it up, in the same way you would a taco.
9. While your guests start to eat, repeat with the remaining dough and lamb topping.

Friday, December 28, 2007

Date and Red Wine Sauce

600ml Chicken Stock
250ml Red Wine
3 tablespoons Port
3 tablespoons Balsamic Vinegar
200g Dates - stoned and halved

1] Reduce the Stock, Wine, Port and Vinegar by two-thirds.
2] Soak the Dates in boiling water for 5 minutes.
3] Drain the Dates and add them to the reduced liquid.
4] Simmer for 5 minutes.
5] Check for seasoning and serve.

Sunday, December 09, 2007

Lapin aux Poireaux (Rabbit and Leeks)

60g Unsalted Butter
1 Rabbit quartered
1 large Onion sliced
600 - 700g Leeks cut into 50mm lengths
400ml Chicken Stock
Ground Nutmeg, quarter teaspoon
Salt, one teaspoon
Ground Black Pepper, 1 teaspoon
150ml Single Cream

1] Melt the butter and brown off the Rabbit pieces.
2] Remove the Rabbit and set aside.
3] Add the Onion and Leeks and gently fry for 10 minutes. (Add a little more Butter if necessary).
4] Warm the Stock and add it to the Leeks and Onion.
5] Add the Pepper, Salt and Nutmeg.
6] Bring to the boil, then add the Rabbit back in.
7] Add some boiling water to almost cover the Rabbit pieces.
8] Bring the heat right down, cover and simmer for about an hour. (you can also do this in a low oven).
9] When the Rabbit is done, strain pan into another pan to prepare the sauce. Put the Rabbit and vegetables in a warm serving dish.
10] Reduce the liquid to your taste, then lower the heat and stir in the cream.
11] Warm the sauce through, but don't let it boil.
12] Plate the Rabbit and vegetables and pour over the sauce.

Wednesday, November 21, 2007

Mini Thai Lamb Meatballs With Mint Sauce

300 grams minced Lamb
2 tsp minced fresh Ginger
2 tsp minced fresh Garlic
2 tsp minced Chilli
2 tbsp each chopped fresh Coriander, Mint and Basil
2 tbsp Fish Sauce
1 egg
Fresh breadcrumbs
Salt and Pepper to season
2 tbsp Honey

1] Put the minced lamb, ginger, garlic, chilli, coriander, mint, basil, fish sauce, egg and breadcrumbs into a large non metalic bowl and mix together well. Season with salt and pepper.
2] Let it sit for an hour or more.
3] Roll tablespoonfuls into even-shaped balls.
4] Heat sufficient oil to cover the base of a non-stick frying pan and cook the meatballs over an even heat turning regularly until cooked.
5] Pour off any excess fat and add the honey to the pan and toss to glaze.
Serve with the mint sauce.

Mint Sauce
In a bowl mix together 1 tsp minced fresh ginger, 4 tbsp rice wine or cider vinegar, 2 tbsp light soy sauce, 2 tbsp finely chopped fresh mint, 1 tsp sugar and a seasoning of salt and pepper.

Monday, October 15, 2007

Butternut Squash and Apple Bake

4 - 6 tbsp. cooking oil
1 large onion, peeled and chopped
1 large carrot, peeled and cut into slices
2 - 3 celery stalks, chopped
4 - 6 mushrooms, cleaned and sliced
1 medium butternut squash, peeled and cut into small chunks
120 ml of water or vegetable stock
Salt and pepper for seasoning
50g of chopped pecans or walnuts
75g of breadcrumbs
1 large cooking apple

Oven: Pre-heat to 190c

Heat half the oil in a pan. Add the chopped onion and cook for five minutes or until it starts to brown. Add the carrot, celery, mushrooms and squash. Continue cooking over a medium heat for five to ten minutes. Then add the water or stock along with the seasoning. Simmer gently for a few more minutes, or until the vegetables are just tender.

In a separate pan or skillet, gently sauté the nuts in the remaining oil. After a few minutes, stir in the breadcrumbs. Remove from the heat.

Finally, peel the apple and cut it into small chunks (don't do this ahead of time or the apple will turn brown). Transfer the vegetables to an oven-proof dish and add in the apple. Cover with an even layer of the breadcrumb mixture.

Bake in the oven for half an hour, or until the topping is a golden brown.

Apple-Stuffed Acorn Squash

1 medium acorn squash
125 g chopped, peeled apple
20 ml honey
10 g butter
a pinch of ground cinnamon

1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.

Tuesday, September 25, 2007

Spicy fried Sweet Potato curry

by Ross Burden
from Ready Steady Cook

Preparation time less than 30 mins

Cooking time less than 10 mins

1 sweet potato, peeled and diced
2 tbsp vegetable oil
2 tsp cumin seeds
2 cloves
2 tsp coriander seeds
150ml/5fl oz water
1 bay leaf
2 tbsp yoghurt
handful fresh coriander, chopped

1] Fry the sweet potato in the oil until it is brown on all sides
2] Add the cumin, coriander seeds and cloves and fry for two minutes.
3] Add the water and bay leaf and simmer for 6-8 minutes or until the potato is tender.
4] Stir through the yoghurt and coriander and heat for one minute.
5] Serve.

Monday, September 24, 2007

Gratin Dauphinois

8 Potatoes, peeled and sliced, 6mm
500ml of heavy Cream
5 Garlic cloves, lightly crushed
1 sprig of fresh Thyme
1 sprig of fresh Rosemary
Salt and White Pepper
A pinch of freshly ground Nutmeg
Gruyere Cheese

1] Preheat the oven to 180c.
2] Put the Potatoes, Cream, 4 garlic, herbs, nutmeg, salt and pepper in a large pot.
3] Bring to the boil and simmer for 10 minutes.
4] Remove from the heat and fish out all of the herbs.
5] Rub the 5th garlic around the inside of the gratin dish, then lightly butter the inside of the dish.
6] Pour the Potatoes and Cream into the dish and cover with the Cheese.
7] Cook in the oven for 40 minutes, or until the Cheese starts to brown off.
8] Let it sit for 10 minutes before serving as it is very hot.

Sunday, September 23, 2007

Pork in Cider

No dish I have ever done from Anthonys' recipes has ever gone wrong. I owe him a beer or three.

This is one from Les Halles Cookbook - Page 174, Palette de Porc å la Biére.
I made the slight alteration of Cider instead of Beer, and it works very well.

Some Pork - Tenderloin or some shoulder
Olive Oil
Unsalted Butter
2 Onions, finely sliced
2 Carrots, sliced
4 Garlic Cloves
2 tbspns "00" Flour
50ml Cider Vinegar
400ml good quality Cider
300ml Chicken Stock
Dijon Mustard
Bread Crumbs

1] Heat the oil then add the butter till it starts to foam.
2] Fry off the Pork all over. Remove the Pork from the pan and let it sit.
3] Discard the blackened butter and add in some fresh oil.
4] Add the Onions and Carrot and gently fry until they start to colour and soften.
5] When the Carrots and Onions are nearly done, add in the Garlic.
6] Add the Flour and stir away for a couple of minutes.
7] Add the Vinegar and Cider, using a wooden spoon to dissolve all the bits from the base of the pan.
8] Bring to the boil then simmer and reduce the liquid by half.
9] Add the Stock and bring to the boil.
10] Lower the heat to a simmer and add the Pork back in.
11] Cover the pot and let it simmer for at least an hour.
12] Preheat the oven to 230c.
13] Place the Pork on a baking tray and cover the top with a layer of Mustard and then the Bread Crumbs.
14] Cook in the oven for 15 minutes, then let it rest for 5 minutes before serving.
15] When the Pork goes into the oven get on with the sauce.
16] Strain the cooking liquid into a small pan, put the Onions and Carrots into a warm serving dish.
17] Bring the cooking liquid to the boil, then simmer to reduce.

Goes very well with Gratin Dauphinois.

Lentil and Lemon soup

Olive Oil
1 Onion, finely chopped
1 Garlic Clove, crushed
150g Lentils
500ml Vegetable Stock
1 tin of Plum Tomatoes (chopped up)
2 tbsp of finely chopped fresh Thyme
Salt and Pepper to taste
Juice of a Fresh Lemon (add at the very end to taste)

1] Heat the oil and gently cook the Onions until golden.
2] Add the Garlic until they start to colour.
3] Stir in the Lentils so they pick up the oil.
4] Pour in the stock and bring it to the boil.
5] Skim off the frothy scum.
6] Add the Tomatoes and Thyme.
7] Cover and simmer for 15-20 minutes, checking it doesn't get too dry.
8] Taste, add a little Lemon Juice, taste... Maybe some pepper and more Lemon Juice?

Sunday, September 09, 2007

Sweetcorn fritters

Antony Worrall Thompson
from Ready Steady Cook

Serves 4-6

Preparation time less than 30 mins

Cooking time less than 10 mins

110g/4oz sweetcorn
1 egg white, whisked until soft peaks
110g/4oz self-raising flour
1 tbsp baking powder
1 egg
150ml/¼ pint milk
pinch of chilli flakes
55g/2oz unsalted butter
For the yoghurt dip
200ml/7fl oz Greek yoghurt
handful chives, finely chopped
2 tbsp white wine

1. Place the sweetcorn in a food processor and blitz to form a purée.
2. Transfer the purée to a bowl and fold in the egg white.
3. Mix in the flour, baking powder, egg, milk and chilli flakes to form a batter.
4. Gently melt the butter in a frying pan over a medium heat.
5. Spoon the mixture into the pan to make 4-6 fritters.
6. Fry the fritters for 2-3 minutes on either side, until golden and crisp.
7. To make the yoghurt dip, place the yoghurt, chives and wine into a bowl and mix together until combined.
8. Transfer the dip to a serving dish and garnish with chives.
9. Remove the fritters from the heat and transfer to a serving plate. Serve the yoghurt dip alongside.

Sweetcorn Fritters - thai Style

Serves 4 as a starter or side dish

250g frozen sweetcorn, defrosted, or 3 corn cobs
50g plain flour
Pinch of salt
1 chilli, finely sliced
1/2 inch fresh ginger, finely chopped, or 1 tsp ground, dried ginger
1/2 teaspoon ground cumin
2 small eggs / 1 large egg

1] Mix together the flour, salt, chilli, ginger, cumin and egg(s) to form a batter.

2] If using fresh corn cobs, remove the outer leaves and the hairy bits! Then boil / steam in boiling water for 5 minutes, until starting to soften. Then cool well before slicing the corn from the cob with a sharp knife.

3] If using frozen sweetcorn, soak in boiling water for a couple of minutes until defrosted.

4] Mix the sweetcorn with the batter.

5] Heat the oil in a wok or deep fat fryer until it reaches 180 degrees C.

6] Put a heaped tablespoon of the sweetcorn batter in the wok. Continue until the wok is full - one layer deep.

7] Cook for 2 minutes Turn the fritters. Continue to cook until the fritters are lightly browned.

8] Keep the fritters warm in a 100 deg C oven until all are cooked.

Saturday, September 08, 2007

Barbecued Korean Chicken

Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
4 chicken thighs , skinless and boneless

The marinade:
juice of 1/2 a lemon
1 ½ Tbsp sesame seeds , toasted
2 garlic cloves , minced
1 tsp ginger , grated
60 ml light soy sauce
60 ml dark soy sauce
2 Tbsp brown sugar
¼ tsp chilli flakes , use less if you do not like spicy food

for the garnish:
1 spring onion , thinly sliced
½ Tbsp sesame seeds , toasted

1] Place the sesame seeds into the mortar and grind firmly using the pestle until they are all smashed and broken.
2] Place the pan over a medium to high heat and add the light soy, dark soy, lemon juice, garlic, ginger, sugar, pepper flakes and ground sesame seeds. Warm it, stirring so all the sugar dissolves and the flavours combine. This will take 2-3 minutes. When boiling remove from the heat. Allow it to cool before proceeding.
3] Place the chicken thighs into a large bowl. Pour the cooled marinade over them and marinate for 1-4 hours. If marinating for more than an hour, transfer to the fridge.
4] Take the chicken straight out of the marinade and transfer onto the grill. Douse any flames that flare by sprinkling over some water. After roughly 3 minutes turn them using your tongs and then brush on the marinade.
Allow to cook for a couple of minutes and continue to brush and turn until the chicken thighs are lovely and golden. This will take around 10 minutes. Then remove and transfer to a baking tray.
5] Place the thighs onto a serving plate and sprinkle with toasted sesame seeds and spring onions.

Korean BBQ Chicken Marinade

20 g white sugar
25 ml soy sauce
25 ml water
0.2 g onion powder
0.2 g ground ginger
2 ml lemon juice (optional)
2 g hot chile paste (optional)

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Thursday, August 30, 2007

Guinness Mustard

By Robin Weirs via Heston Blumenthal

275g Black Mustard Seeds
250ml Guinness
225ml Red Wine Vinegar
1 teaspoon of the four spice mix (cinnamon, mace, cloves and allspice)
3 teaspoons Sea Salt
1 teaspoon ground Black Pepper

1] Mix all the ingredients together in a glass bowl, cover and let sit for 48 hours.
2] Blend in a food processor until the seeds are coarsely ground.

Tuesday, August 14, 2007

Grilled Artichoke and Cream Cheese

1 tin of Artichoke Hearts
Olive Oil
Salt and Fresh Pepper
Cream Cheese (A fancy herbie one if you like)
Fresh Chives

1] Lightly Oil and season your Artichokes and grill, upside down.
2] Get a little colour to the undersides, but don't burn them.
3] Turn them onto a hot plate and fill them with the Cream Cheese and top with the Chives.

Thursday, May 31, 2007

Bombay Potato

For 6ish

1 kg Potatoes
Groundnut Oil
Roasted Cumin Seeds, about a teaspoon
Mustard Seeds, about a teaspoon
10 Curry Leaves (fresh if you can get them)
2 Dried Red Chillies
2 Onions, sliced
3 tablespoons of Tomato Puree
Turmeric Powder, a good teaspoon
Ginger, grated, depends on your love/hate for quantity
3 Garlic cloves, grated
1 fresh Green Chillie, finely chopped
1 generous bunch of Coriander, chopped

1] Cube or slice the Potatoes and drop them into salted boiling water. Simmer for 2 minutes then drain them and let sit.

2] Heat a little of the oil and fry off the Cumin, Mustard Seeds, Curry Leaves and Red Chilli quickly (10-20 seconds).

3] Add the Onions and Tomato Puree and stir and fry for a couple of minutes until the Onions start to brown.

4] Add the Turmeric, Ginger and Garlic - stir and fry for another couple of minutes.

5] Mix in the Potatoes and Green Chilli, lower the heat, cover with a lid and cook for 5 minutes or so, checking that nothing is sticking.

6] When the Potatoes are cooked through, transfer to a warm dish and sprinkle the chopped Corinder over.

Dahl Masala

350g Red Lentils (orange or yellow ones are fine to)
500ml Water
100g Butter (or Ghee)
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
2 Fresh Green chillies, finely chopped
Ginger, grated (to taste, say 2 tablespoons)
1 teaspoon Chilli Powder
1 teaspoon Turmeric Powder
1 teaspoon Garam Masala
Fresh Coriander, chopped

1] Rinse the Lentils in a sieve until the water runs clear. Pick out any off colour ones.

2] Add the Lentils to the water and bring to the boil. Simmer for 20 minutes or until the Lentils are soft.

3] Meanwhile, heat the butter and add the Onions, Garlic and Chillies. Fry gently until the Onions start to colour.

4] Stir in the Ginger, Chilli powder and Turmeric. gently fry for a few minutes.

5] Mix in the Lentils and lower the heat right down. Cover and cook for 5 minutes. Check to make sure nothing is sticking. (burnt Dal tastes horrible, and be careful it doesn't explode and burn you) [if it looks like it is drying out, add a little hot water]

6] Serve in a warm dish and sprinkle with the Garam Masala and Coriander.

Monday, May 14, 2007

Risotto with Sun-Dried Tomatoes and Mozzarella

650 ml Vegetable Stock
20g Sun-dried Tomatoes
Olive Oil (or the Oil from the Tomatoes)
1 Onion, finely chopped
Dry White Wine
230g Arborio Rice
60g Mozzarella Cheese
50g Parmesan Cheese
Fresh Basil
Salt and Pepper

1] Warm the Stock in a pan.

2] Heat the Oil and slowly fry the Onions until they start to colour.

3] Stir in the Rice and fry for a couple of minutes until the grains start to get translucent.

4] Add in a glug of Wine and stir for a minute.

5] Gradually add the Stock until the Rice is just about cooked, about 20 minutes.

6] Shred the Mozzarella and gentle fold it into the Rice with the Tomatoes and grated Parmean. Cover the pan and let it sit for a few minutes.

7] Serve into warm bowls and sprinkle the chopped Basil over. Add some fresh Pepper and Salt if it needs it.

Wednesday, March 07, 2007

Globe artichoke with Dijon mustard

Alan Bennett from Taste of My Life

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

1 medium globe artichoke
½ lemon
For the vinaigrette
2 tbsp red wine vinegar
1 heaped tbsp Dijon mustard
salt and freshly ground black pepper
5 tbsp olive oil

1. Cut off the stalk of the artichoke and remove any hard outer leaves. Rub with half a lemon.
2. Squeeze the remaining lemon juice into a pan of rapidly boiling, salted water. Plunge the artichoke into the water and boil uncovered for 25 to 30 minutes, until the outer leaves are easily detached. Drain well.
3. Turn the artichoke upside down and squeeze out the water.
4. While you are cooking the artichoke, make the vinaigrette. Combine the vinegar and mustard in a small lidded-jar and season to taste.
5. Pour in the olive oil, before screwing on the lid and shaking vigorously to make a thick dressing. Taste, adding more mustard, vinegar and seasoning if necessary. The dressing will keep in the fridge for several days
6. Remove the artichoke chokes carefully using a spoon, and serve straight away with the vinaigrette, before they discolour.

Tuesday, March 06, 2007

Lamb Tagine with Prunes and Carrots

The French have taken the aromatic and deeply flavored Moroccan tagine and adapted it to their own taste. Daniel Gouret adds both boneless lamb shoulder and lamb neck to the stew.

2 tablespoons pure olive oil
3 pounds meaty lamb neck and shoulder, cut into 1 1/2-inch cubes
Kosher salt
3 large carrots, cut into 1 1/2-inch lengths
2 medium onions, halved and thinly sliced
3 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cumin
Pinch of saffron threads, crumbled
2 cups water
1 cup pitted prunes (6 ounces)
3 tablespoons fresh lemon juice
Freshly ground pepper
1/4 cup coarsely chopped cilantro

1. Heat the olive oil in a medium enameled cast-iron casserole. Add the lamb in 2 batches, season with salt and brown lightly on all sides over moderately high heat, about 12 minutes; transfer to a plate.
2. Add the carrots, onions and garlic to the casserole and cook over moderately low heat, stirring, until the onions are softened but not browned, about 5 minutes. Add the ginger, cinnamon, cumin and saffron and cook, stirring occasionally, until fragrant, about 3 minutes.
3. Gradually stir in the water, scraping up the browned juices from the bottom of the pan. Add the lamb, cover and bring to a boil. Reduce the heat to low and cook for 1 hour and 40 minutes. Add the prunes and continue cooking until the meat is very tender, about 20 minutes longer. Tilt the casserole and skim the fat from the sauce. Stir in the lemon juice and season with salt and pepper. Sprinkle with the cilantro and serve.

MAKE AHEAD The tagine can be refrigerated overnight; reheat gently.

SERVE WITH Couscous.

Saturday, February 24, 2007

Converting Cups to Grams

Some handy charts to help convert US style measurements to actual weights.


One teaspoon equals about 5 milliliters.
One tablespoon equals about 15 milliliters.
One fluid ounce equals about 30 milliliters (29.573 ml).
One cup equals about 240 milliliters (236.584 ml).
One quart equals about 1 liter (0.94635 L).
One gallon equals about 4 liters (3.7854 L).

Double Dark Chocolate Beet Muffins

1 C. (110g) whole wheat Flour
1 C. (110g) all-purpose Flour
2 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
1/2 C. (50g) Bittersweet chocolate chips
1/2 C. (40g) chopped pecans or walnuts
1/4 C. (55g) Butter
2/3 C. (130g) Bittersweet chocolate chips
3/4 C. (150g) Brown Sugar
2 Eggs, lightly beaten
1 C. Beet puree*
2/3 C. (160ml) Buttermilk
1 t. Vanilla Extract

1. Preheat oven to 375 degrees.
2. Grease a 12-cup muffin tin or line it with paper cups; set aside.
3. In a large bowl, whisk together first 5 ingredients until well combined.Stir in the half cup chocolate chips and nuts; set aside.
4. In a small saucepan, melt the other 2/3 cup chocolate chips and butter over very low heat.Stir to combine and set aside to cool until lukewarm.
5. In a medium bowl, whisk together eggs, brown sugar, beet puree, buttermilk, vanilla and melted chocolate.
6. Pour the chocolate mixture into the dry ingredients and stir with a wooden spoon until just combined. Don’t over mix.
7. Immediately spoon batter into 12 well-greased or paper-lined muffin cups.Batter should completely fill the cups.
8. Place muffin pan in a preheated 375 oven and bake for 18-20 minutes. Muffins are done when they spring back when touched lightly in the center (or when a toothpick inserted in the center of a muffin comes out clean). Don’t overbake!
9. Cool muffins for 10 minutes in pan then remove them to a wire rack to cool completely.

*Canned beets may be used in this recipe but I strongly suggest using fresh ones if possible. To prepare beets: Cut off the greens leaving about one inch attached. Don’t cut anything off the root end. Gently scrub the beets being careful not to cut the skin. In a medium saucepan, cover beets with water, bring to a gentle boil and cook, covered, 30-45 minutes until tender. Drain and let sit until cool enough to handle. The tops should pull off easily or they can be cut off. The skins will slip right off. Puree beets with a little bit of the cooking liquid in a food processor until they are the consistency of applesauce.

From Nicoles Blog
(my pics though...)

Wednesday, January 10, 2007

Thai Style Pork Dumplings

Adapted from Hugh Fearnley-Whittingstalls' excellent "The River Cottage Meat Book"

500g Minced pork
The Egg White of 1 Egg
10 Teaspoons of Fish Sauce (Nam Pla)
A good bunch of Coriander Leaves, chopped
Fresh Ginger, grated
5 Garlic Cloves
Zest and Juice of a Lime or Lemon
A little Salt

1) Combine all the ingredients in a bowl and leave to sit for an hour or so.
2) Roll between your palms to make small dumplings. Make them as small as you can be bothered to. I usually do mine about 2cm in diameter.
3) Get a large, wide pot of water and get it simmering.
4) Poach the dumplings, test them after 5 minutes. The timing will depend on their size.

I like to put Red Chili in as well, for that extra zing.