Category: 10-October

Kleftiko

Feeds around 4-6. Based on the Felicity Cloake recipe in the Guardian. Rub a whole 2 kg shoulder of lamb on the bone with: 2 Tbsp olive oil, 1 tsp each of cinnamon, oregano and salt, a roughly crushed half a head of garlic and the juice of 1 lemon. Cover and leave for…

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).…

Pea, Broad Bean and Sweetcorn Veggie Burgers

This is adapted from a Jamie Oliver recipe with a few alterations. Original recipe is here… With a blender I like to use the ‘grind’ setting, which uses the blunt end of the blades and makes less of a paste. The original mixture was very wet so…

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…

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…

Groundnut Stew (Peanut chicken stew)

This is originally an African dish, however, I have changed how it is made. Now, rather than having chopped onions, I puree them with the garlic, chilli and a little water and then cook that off – this is more like how you would make an Indian curry,…