Category: Accompaniments

Crispy pork belly in marsala reduction

This is time consuming as the pork belly (500g) is cooked 3 times. Firstly, cut the pork belly into pieces that are about 1cm by 3cm and simmer for at least 2 hours alongside bay leaves, peppercorns, herbs and whatever else you fancy. Remove from the pan and…

Pickling Liquor, The Basic Recipe

The basic recipe is simply 50g sugar, 100g water, 100g vinegar of choice. Simmer, but do not boil, until the sugar has dissolved and fill with whatever you want!

Aubergine Chermoula – from ‘Persiana’

Heat a couple of tablespoons of olive oil in a largish casserole and add two cubed (about 1 inch cubes) aubergines. Cook until golden brown, sprinkling generously with sea salt flakes half way through the cooking (This allows initial browning for flavour and then later, water release).…

Preserved Lemons – From Honey & Co.

Score a cross in 8-10 unwaxed lemons (or use soapy water to wash off the wax), cutting right through almost to the base so they open up like a flower. Fill each with a very large pinch or two of flaked sea salt (this seems excessive but it’s…

Stuffed Paratha/Naan

I tie these in with another meal as the bread for this can be a small amount of the burger bun recipe (a quarter) and the filling is a small part of the veggie burger recipe (also a quarter). So veggie burgers one night and stuffed parathas…

Pizza

Bases – Ingredients (for 4) 1 1/2 cups warm water (375ml) 1 teaspoon active dry yeast (7g) 1 ½ tablespoons olive oil (22g) 1 ½ teaspoons table salt (10g) 3 ½ cups plain flour (500g) Add all ingredients to a bowl, bring together and kneed without…

Chicken Liver Pate with Orange and Sherry

Edited from Waitrose http://www.waitrose.com/home/recipes/recipe_directory/q/quick_chicken_liver_p_t__with_orange_and_sherry.html Ingredients 1 tbsp olive oil 400g pack Waitrose chicken livers 1 shallot, finely chopped 1 clove garlic, crushed 1 tsp fresh thyme leaves 2 tbsp dry sherry or brandy 150g butter, softened Grated zest of half an orange Juice of 1 orange…

Vegetable Tempura

Serves 4 people as a starter. Mix 150g plain flour with water, little by little, until the consistency of thickish double cream. Season with salt. In a separate bowl whisk two egg whites until stiff. Combine the two by folding the eggs into the batter. Place the vegetables into…

Cauliflower with Onion and Tomato – Madhur Jaffrey

This may be the best thing you will ever eat. Especially with stuffed parathas. Ingredients 1 medium onion, peeled and coarsely chopped 4 cloves garlic, peeled and coarsely chopped A piece of ginger, 2 inches long and 1 inch wide, peeled and coarsely chopped 4 Tbsp…

Gujerati Cabbage with Carrots – Madhur Jaffrey

Edited from http://web.eecs.utk.edu/~plank/plank/recs/cab_n_car.htm. This is sort of like an indian coleslaw, very easy to make and a really good fresh healthy flavour. Serve as a side dish rather than a main. 3/4 pound cabbage (about 1/4 of a medium green head) 3/4 pound carrots 1/2 –…

Goan-Style Dal – Madhur Jaffrey

Taken from this: http://food52.com/recipes/25705-goan-style-dal-curry. The only issue is it is way too salty. Half it. So maybe 3/4 tsp or 1 tsp but no more. Apart from that it tastes great. Serves 4-5 1 cup masoor dal (red lentils), washed and drained 1/2 teaspoon turmeric 2 medium tomatoes, peeled and…

Hurricane’s Puréed beetroot with yoghurt & za’atar (Ottolenghi)

Main Ingredients 900g medium beetroots (500g in total after cooking and peeling) 2 garlic cloves, crushed 1 small red chilli, deseeded and finely chopped 250g Greek yoghurt 1 1/2 tbsp date molasses 3 tbsp olive oil, plus extra to finish the dish 1 tbsp za’atar salt…

Spring Rolls

For around 10 medium spring rolls Julienne and quickly wok 1 large carrot (julienne), 5 spring onions (julienne), 1 cup of bean sprouts, 2 cloves of garlic, 10 rehydrated shiitake mushrooms (stalks discarded) and 10g of grated ginger in sesame oil. After a couple of minutes…

BIR Curry Base and a list of recipes

I’ve adapted this from http://reluctanthousedad.com/2014/01/06/curry-guys-super-authentic-indian-restaurant-curry-sauce-base/ but am repeating it here with a couple of changes so I don’t lose it… This makes about 3 litres of sauce. Store in batches for 4/6 person curries (750g) or 2/3 person curries (375g). To use, make a normal curry recipe and…

White Chicken Stock (Without the Veal Bones)

OK so you have stored up your carcasses in the freezer and now it is time to make a batch of stock! For this you need a minimum of 2kg which isn’t a lot, perhaps 3 carcasses with wings. The general recipe is below, but just multiply…

Sourdough Starter Basics

To make a sourdough, mix equal weights (100g is fine) of flour and water in an  bowl and leave uncovered for an hour or two. Place the mixture into a loose lidded jar and wait until bubbles start to form. Feed daily (such as is written below)…

Garlic and/or ginger paste

This is very simple and a good thing to have frozen in tbsp. portions. Best to make a batch every month or two to keep you going and save time. The rule for both ginger and garlic is to add 1g of water for every 10g…

Shipton Mill’s Guide to a Better Crust

This article is taken directly from the link below. I have replicated it as it is extremely good and I worry that they may remove it from their site before I am finished with it… http://www.shipton-mill.com/baking/how-to-bake/a-guide-to-a-better-crust.htm A Guide to a Better Crust It is problematic that today’s…

BBQ Sauce for pulled pork

125g salted butter (half a UK ‘block’, a whole US ‘stick’) 1 onion – finely chopped 4 garlic cloves, minced 4 tsp of Tabasco 1 tbsp lemon juice 2 tsp chilli powder 500ml apple cider vinegar 900g bottle of ketchup 1.5 cups brown sugar 4 tbsp Worcestershire…

Tomato Chutney tryout 2014

Add all to a pan and put on a slowish boil for 3 hours, or until you are left with a nice gooey mess 😉 4kg of mixed toms, roughly chopped – a good amount of red (~3kg) with less green (~1kg) 1kg cooking apples 650g…