Month: March 2017

Lamb with coriander and honey from Ottolenghi

Serves 2 500 g (French trimmed rack of) lamb In a food processor, blitz: 10 g flat leaf parsley, leaves and stalks 15 g mint, leaves and stalks (or 5g dry mint) 15 g coriander, leaves and stalks 2 garlic cloves, peeled 7 g fresh ginger, peeled…

Cucumber and poppy seed salad from Ottolenghi

Simply half 1 large cucumber (about 500g) length ways and then slice into 5 mm thick half rounds. Now toss in a nice bowl and add 2 thinly sliced mild red chillies and 15 g roughly chopped coriander. When ready to serve dress with the following mix: 60 ml white…

Pickled Cucumber Slices – Honey & Co.

Make the pickling liquor by simmering 200 ml cider vinegar, 150 ml water, 4 Tbsp caster sugar, 3 Tbsp mustard seeds, 2 bay leaves and 1 clove of garlic. Simmer until the sugar is dissolved but do not boil, put in the fridge to cool. Use…

Bulgar and freekah with green beans

Makes 3 decent sized lunches. Saute 175g chopped green beans with half a finely chopped red onion for 2-3 minutes. Next add more olive oil and a clove of garlic and cook for a minute. Stir in 175 g course bulgar and 125 g (half a…

Aubergine Parmigiana from ‘Veg’

Slice 5 medium aubergines (1.25kg) into 3-4mm slices, sprinkle well with salt and lay on something that allows them to shed their water and drain away. After an hour, wash off the salt and pat dry. Fry in batches on a medium high hear to brown…

Pide Ekmek

Mix 500g plain flour, 7 gr dried yeast sachet, ½ tsp sugar, around 200 ml lukewarm water (or enough to get a good consistency), 1 tsp salt, 30 ml thick yogurt, 30 ml olive oil. Kneed for 10 mins, let rise until doubled in size. Knock back and, using your…

Iskender Kebab for 2 people

A day ahead of time, thinly slice 500 g of leg of lamb and then beat with a tenderiser to around 2-3mm thick. Place the slices in a marinade of: the juice of 2 white onions (food process the onion then squeeze out the juice), 2 Tbsp…