Souvlaki – Mix together juice of 1 lemon, 1/4 cup olive oil, 1/4 cup soy sauce, 1 tsp oregano, and 3 cloves of garlic. Add pork to bowl with 2 white onions cut into chunks and 2 cut up green peppers, and stir to coat. Miso –…
Month: August 2016
Crispy Chilli Beef
The secrets to crispy chilli beef are twofold; Firstly, it is important to cut the beef up into small relatively fine strips, cutting with the grain rather than across it. Secondly, the beef must be cooked (deep fried) until there is almost no moisture left i.e. it goes crispy. The…
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…
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!
Smoked Cod with Puy Lentils
This is one of the best things I have ever eaten. To write up later
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…