Chicken Massaman
There's actually a fair amount going on in this dish - chicken in an aromatic, pungent sauce but then there's potatoes and peanuts and a slight smokiness from the black cardamom. First you need to make the paste: 2 cloves 1...
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Focaccia
As long as you have decent enough ingredients and patience, knocking out decent focaccia isn't that difficult. It's a rustic bread with plenty of flavour - you'll keep coming back to it once you start eating it. What you'll need:...
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Beef Stock
Those jelly stocks you can buy in the supermarket are actually pretty good - they give a decent depth to your food but I think they just don't really taste, well, beefy enough. You need to control the stock yourself...
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Linguine Puttanesca
Some nights a light, refreshing pasta dish is in order. Not tonight. Tonight I wanted something with punch and twang. I wanted capers, I wanted anchovies, I wanted olives - I wanted Puttanesca. The anchovies and olives will add the...
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Gremolata
This is a traditional accompaniment to osso buco but can also be used on other meats - it adds a fresh, acidic bite to fish and grilled meats. I used it last night on a beef stew - it really lifted...
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Sweet Lassi
So simple, I was wondering whether it was worth posting this but with the recent hot weather this neat little drink totally hits the spot. Make it a couple of times to get your ratios of yoghurt/water/sugar to your liking...
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Snacking On Another Level
I was lucky enough to try these 2 Delhi mix pots by Duke of Delhi today - they really are worth a mention. Both mixes had a base of potato crisp type ingredients, nuts and a wonderful spice mix but that's not...
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Picada
I could eat this stuff on its own. It's that tasty. Its real purpose however is to thicken and flavour other dishes. It's a Catalan recipe that you'll find used in many Catalan dishes - it really finishes off a...
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Eggs Benedict With Smoked Salmon
This isn't something you're going to throw together on a week-day morning but is the perfect Sunday morning breakfast when you have a bit more time. For the Hollandaise you'll need the following: 2 egg yolks 1 teaspoon white wine...
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Devilled Mackerel
Every time I cook mackerel I wonder why I don't cook it more often. I love the deep oiliness of this fish and the way you can throw a decent amount of flavour at it and it takes it. In...
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White Bean Soup
This is a type of Catalan style soup. The thing about this style of food is that it's undeniably brown. Frying, pureeing, adding paprika... you're always going to end up with something brownish. That said, this is an earthy soup and...
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Rice
Cooking Perfect Rice
Cooking rice. More to the point - nailing perfect rice every time you cook it. Anyone who cooks will have their own, preferred method - it's a bit like cooking the perfect steak - many an argument has been started...
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Pesto
Pesto should be made to your liking - there's no one, classic recipe for pesto, once you've made it a few times, you'll know how to make it to your taste. That said, you will need the following : Fresh...
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Slow-Cooked Oxtail
Oxtail is perfect for slow cooking, in fact, it's pretty much the only way to cook it. On the bone it will be full of flavour and the gelatin will give a silky, rich sauce. For this dish you'll want...
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Roast peppers in olive oil
These are the type of thing you see reduced in supermarkets as they go past their best. Roasting them and storing them is a great way of preserving very cheap ingredients. Rub them with olive oil and roast in a...
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Sweet Pickled Baby Beetroot
A touch of sweetness softens the pickling - these pickled baby beetroot go very nicely with a chicken liver parfait. First you'll need to cook the beetroot - boil for as long as it takes to soften them so they fall...
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