Category
Recipes
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02.06.03Charoseth BallsAn everyday variation on a traditional Passover Seder dish.Ingredients: Walnuts Apple Honey Cinnamon Nutmeg Raisins/Dates Method: Roughly chop walnuts, dates and apple. Shove in big bowl. Add spices. mix in with fingertips. Stick together with honey until the consistency of mortar. Add spices. Add sugar to taste. Chill.Roll into golf-ball sized balls. Serve with crackers/matzoh (slightly more traditional) or cream/vanilla icecream (er, not traditional in the slightest).
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02.06.03West African Chicken and Peanut CurryNot totally authentic, and lardy as hell, but completely delicious.Ingredients: 4 Chicken breast 2 onions 2 cans chopped tomatoes 1 punnet Thai baby corn 1/2 jar crunchy peanut butterHandful of Cashew nuts Coriander, Cumin, Nutmeg, Cloves, Cinnamon, Chili Sauce, Salt, Pepper, Flat-leaf parsleyFry onions in olive oil with spices (until it smells good). Cube chicken and sear in onion mixture. Add tomatoes. Add chopped corn. Add 1 tbsp peanut butter. Put lid on and simmer for 20 mins. Just before serving, add the rest of the peanut butter, cashew nuts and chili sauce. Serve with rice and crusty bread and butter. Good with crisp, well chilled ...
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02.06.03Pesto Tagliatelle with Lime and Garlic ChickenIngredients: 1 lime 1 bulb of garlic 3 chicken breasts 1 packet of fresh tagliatelle 1 tub of double cream 1 jar of pesto chilli powder (or paprika) olive oil parsley (optional) Method: Chop chicken into bite-sized pieces and place in bowl. Add juice and grated zest of lime, 4-5 cloves of crushed garlic, a sprinkle of chilli powder and/or paprika (for red-ness), half a handfull of chopped parsley (if desired, for green-ness) and a slosh of olive oil. Stir to combine. Cover bowl in cling-film and refrigerate for 20-30 minutes. After marinating, stir-fry chicken for 8-10 minutes, or until cooked. In the last 2-3 minutes of frying, ...
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02.06.03Frozen GeniusIngredients:Ice cream:4 large eggs1/4 cup of sugarA pinch of salt1 pint (587ml) of double creamPraline:100g hazelnuts1/2 cup of sugar1/8 cup of waterMethod:Make the praline first (as it's fiddly, potentially life threatening and needs to be ready before you start on the icecream). Put the hazelnuts in a metal dish in a 220degC oven for a few minutes - keep watching them or else they'll burn baby burn, like a disco inferno. Remove from oven and peel the skins off (they'll be hot and you'll probably burn your fingers but hey, it's worth it - alternatively, put into a plastic ...
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02.06.03Spinach and Feta PieUtterly irresistable.Ingredients:1 kilo fresh or frozen spinach2 eggs20 spring onions1 pack feta Nutmeg, salt and pepperPuff pastry - frozen is less of a faff, but don't forget to defrost.Method:Lightly cook the spinach (steam), then mix in with eggs, crumbled feta (smallish chunks, but not crumbs), chopped onions and seasoning. Cover with puff pastry, brush with milk (if you can be bothered), poke decorative holes in the top and then bake in medium-hot oven for about half an hour, until the pie is firm. Serve hot in big chunks.
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02.06.03Chicken a la MequeIngredients: Some chicken filletsLemon juiceGarlicHoneyBasilOlive oilCayenne pepperSalt and pepperMethod:Mix up all ingredients in a shallow dish. Rub the chicken fillets with rock salt and paprika. Marinade in mixture for an hour. Bake in oven on medium heat for 30-40 minutes, turning frequently and re-basting until cooked through, but still juicy. About 2/3 of the way through, whack up the heat, pour on some olive oil and sprinkle with paprika. Serve with crusty bread, good for dunking in lemony-garlic sauce.
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02.06.03Lime and Dill MayonnaiseGoes nicely with poached salmonIngredients: 3 egg yolks 300ml olive oil 1T lime juice 2T chopped fresh dill Salt White pepper Method: Whisk together the egg yolks, lime juice, and a dash of salt and pepper together in a large bowl for a minute or so. Add the oil in small amounts (teaspoon to tablespoon at a time), beating vigourously until the oil is half gone, then pour the remaining oil into the emulsion in a steady stream (find a friend!), whisking constantly. Add the chopped dill and give the whole thing another minute or so of whisking, then chill before serving with salmon.
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02.06.03Dishwasher Poached SalmonIt's totally nuts, but it actually works. What's next? Trifle in the toaster?Ingredients: Salmon fillets Lime juice Olive oil Salt Cracked black pepper Method: With the olive oil, grease the shiny side of 30cmx30cm squares of strong aluminium foil (two fillets per square). Place the fillets in the middle of the foil, side by side, then splash over a tablespoon or two of lime juice and sprinkle liberally with salt and pepper. Gather up the top and bottom edges of the foil so they meet in the middle, then fold down the edges (like you would the top of a paper bag. Then fold ...
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02.06.03Tinto de Verano"Summer Wine" - an andalucian speciality. Fill a tall glass with 3 cubes of ice and 2/3 red wine. Cheap or expensive, doesn't matter. Top up with 1/3 bitter lemon/lemonade and add a wedge of lemon. Utterly orgasmic.
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02.06.03Packet Noodles, Student-styleCooking without a stove. Brilliant. Boil kettle. Place noodles in one solid block in a noodle bowl (preferably unwashed and fished out from under the bed), being careful not to rip the packaging. Save the packaging. Add soup mix to top of noodles. Add 1-2 tsp red hot chilli flakes to top of noodles. Pour boiling water over noodles. Put packaging on top of noodles, covering the rim of the bowl. secure with chopsticks. Wait two-three minutes. Remove packaging and stir with chopsticks. Add chilli sauce to taste. Consume cross-legged on the bed, at three AM, with friends, weeping at the strength of the chilli, but thankful that you can't taste ...
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