Month: August 2015

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…

Vichyssoise Soup (Leek and Potato)

This is traditionally served cold but hot is fine too! Serves 2 25g butter 100g chopped onion 200g chopped leek 150g chopped peeled potato 500ml white chicken stock 50ml double cream chopped chives Sweat the onions and leeks in the butter. Add the potatoes and the…

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,…