Serves: 4 as a starter, 2 as a main Ingredients 150g pack Waitrose & Partners Blackberries 3 tbsp extra virgin olive oil 11⁄2 tsp red wine vinegar 1 tsp clear honey 1 tbsp chopped tarragon leaves 4 slices pane Pugliese 1 clove garlic, halved 100g soft…
Category: Snacks
Crumpets
The difficult thing is getting the temp right so they completely cook through, but have a nice bubbly top without burning the bottoms. Its easiest to do them on a slightly too high heat. This ensures a nice bubbling. However, to avoid burning the base, the…
Goats cheese and peach crostini
Makes about 25 crostini. Half 4 peaches, remove the stone and toss in some olive oil and a little salt and pepper. Grill for around 10 mins per side until soft and slightly charred. Slice into 5mm slices. Mix 125g grated mature goats cheese with around 75g of…
Szechuan pepper fried chicken
Serves 2 hungry people…. Marinade 2 chopped chicken breast in 1/4 cup soy sauce, 1/4 cup rice vinegar and 1/8 cup sugar for 2 hours. Dredge in a thick batter made from 1/2 cups rice flour, 1/2 cups cornstarch and 1/3 cup fizzy water. Drop piece by piece into hot oil (160C is…
Chilli Con Carne
On a very high heat, fry 500g of beef mince in batches until very browned. Remove to a bowl. Fry 1 large chopped white onion until soft then add 4 cloves of garlic and a finely diced red pepper. Now add the mince back to the…
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…
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…
Croque monsieur adapted from Felicity Cloake
TO DO… Makes 2 50g butter, at room temperature 4 slices of white bread, crusts cut off 1 tbsp plain flour 100ml milk 80g Gruyère, grated Nutmeg, to grate 2 tbsp dijon mustard 2 slices of good ham 1. Preheat the grill to medium-high, line the…
Grain Mustard in Beer
Add 175 g yellow mustard seeds and 175 g brown mustard seeds to 500 ml of a good hoppy local beer (I used Proper Job) and sit overnight in the fridge. The next day add 160 g runny honey (around 8 Tbsp), 1 Tbsp sugar, 225 ml white wine…
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…
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…
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)…
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…
Falafel – The secrets to making perfect falafel at home
From making a number of falafel recipes I have figured out some very important steps to making good falafel at home… You should always use dried and not canned chickpeas (soaked overnight). The solid parts of the mixture need to be minced, NOT food processed or they…
Markat Hzina (Moroccan Salsa)
This is enough to fill a 1litre kilner jar so is plenty for a gathering of 10+. Salsa is all about tasting as you go, so when seasoning at the end don’t be shy and taste until you get it right. 6 peppers, green/red/orange pepper, roasted…
Perfect Crackling from Pig Skin
This is the ‘after’ photo; about 40cm x 30cm of pure crackling heaven. This is probably the easiest thing you will ever make. All you need to do is get yourself some pork skin (costs about £3 per kilo), coat in some sunflower oil and douse…
Pickled Chillis
To fill a 1litre Kilner jar you will need to buy around 800g of large Thai chillies such as these; http://www.thai-food-online.co.uk/shopping/shopexd.asp?id=422&gclid=CILSrL2N0rkCFcbLtAodDVgATQ#.UjgfDJBwbDc Slice down their length and scoop out the seeds with the wrong side of a spoon. Place in the Kilner, fill with boiling water and…