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Items tagged "recipes":

  1. Recipe #37: Tasty Falafel Balls

                                   

    Balls out rock’n roll !



    Another guest inspired post, this time inspired by my friend Dave.  Dave likes vegetarian cooking, skinny jeans and classic Australian rock, all of which go together like… well, anyway, the main point is that Dave’s delicious spicy balls were the highlight of a recent holiday - sampled and enjoyed by all and I thought they deserved an homage.

    Not having the (secret) recipe to hand I’ve decided to go with this classic version that’s always worked out well for me in the past.

    1. Soak 1 cup dried chickpeas and 1 cup dried split broad beans in water separately  for 24 hours. If you can’t get broad bean use 2 cups of chickpeas. You can also try fresh broadbeans (don’t need soaking) but you’ll have to play around with amounts to get the texture right so the mix is not too wet. 

    2. Drain and blitz in a  processor with 1 chopped onion and 6 cloves of garlic.

    3. Add 2 tsp ground coriander, 1 tablespoon ground cumin, 1/4 tsp chilli powder (or more if you want ‘extra spicy’, 1/2 cup chopped Italian parsley, 1/2 tsp bicarb of soda and 1/4 cup chopped fresh coriander. Season well and blitz until you get a fine crumb that holds together when pressed.

    4. Roll into balls, slightly flatten each until it’s about 4 cm in diameter and chill on a baking tray for half an hour.

    5. Heat a light vegetable oil for deep frying until about 180 degrees C  (I don’t have a thermometer so i just test a bit) Fry until they look all golden and crispy - takes 1-2 minutes each.  I’ve also shallow fried these in about 1cm oil, flipping them like burgers - works okay when you find yourself a bit short of cooking oil.

    6. Drain on paper and serve with a garlicky yogurt dip that has parsley and mint chopped into it.

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  2. Recipe # 35: New Star Ratatouille

                                     

    A sizzling new personality



    Ratatouille is the classic French summer dish with its rich tomato-ness and heady waft of basil. I myself think, however, that the traditional version of the dish lacks a little lustre in the looks department - quite often resembling that Monday night share-house special “bottom of the vege bin surprise”. Imagine my delight to discover this sun drenched beauty of a dish from the fantastic Mr Yotam Ottolenghi . It may be a temptress but there is no devil in this one - it’s got all your five plus on a plate. So whack on some Brazilian bongoes, split your skirt to the waist (don’t be shy gents) and whip up this saucy dish.

    1. Pour 2/3 of 110 mls of olive oil into a big heavy saucepan and heat to medium high. Add 2 small diced red onions (3cm - not too small). Cook for 5 mins (don’t let them brown) then add 4 sliced garlic cloves, 1/2 a thinly sliced green chilli and 2 smallish red peppers cut into 3c dice too. Fry for 5 minutes.

    2. Add 1/2 a small butternut pumpkin and 1 small parsnip cut into - you guessed it, 3cm dice. (*I have to note, i have never actually had a parsnip in this but it’s in the recipe so I’m putting it in here). Cook 5 minutes. Now remove the veges with a slotted spoon

    3. Add the remaining oil and then fry 200g french beans (trimmed), 1 medium courgette and 1/2 eggplant cut into (3 cm !!!) dice. Fry 5 mins until the veges brown. Now add the other stuff back in.

    4. Add 1 small peeled potato (3 cm dice), 2 medium tomatoes peeled and chopped, 1/2 tbsp caster sugar, 1 tbsp tomato puree and season well. Add 200 ml water, cover and simmer for 30mins. Taste for seasoning.

    5. Okay, now take all the veges out with a slotted spoon and put them in a roasting dish. Pour the liquid over them and roast in a 200ºC oven for 30 mins. I’ve actually skipped this step and it was still delicious but the roasting makes it kind of gooey and awesome. Sprinkle over some chopped fresh coriander, serve with couscous/rice and a bit of whatever else you fancy.

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  3. Recipe # 32: Egg and Potato Curry

                                    

    Eggs! Eggs! Eggs!



    Okay the picture and the film are in fantastically bad taste but not this curry. Edie was right about the eggs, they are wonderfoods and combined with the ‘divine’ potato make a delectable dish. Perfect with rice and a cucumber (the rudest of vegetables) pickle.

    1. Hard boil 5 eggs and 2 potatoes cut into 2 cm dice.

    2. Slice finely 2 small onions and cook them over a low heat in 3 tbsp vegetable oil until very soft.

    3. Add a finely sliced green chilli (optional), 2 cloves garlic and 2 cm grated ginger, cook a little longer then add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp tumeric and 2 tsp garam masala and keep cooking until they are fragrant.

    4. Add 1 x 400 ml can of coconut milk (or make your own - see recipe #22) and the juice of half a lemon and simmer until you get a good sauce before adding the egg and potato. Season well with salt before serving.

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  4. Recipe #31: Coffee Velvet Pudding

                                    

    That’s damn fine coffee. Hot too!



    Special Agent Dale Cooper knew that the darkest depths of the human psyche could be pondered in a bottomless cup of joe, and that the continuous application of caffeine unlocks many of life’s secret mysteries. This little number is as velvety and dangerous as any Lynchian tableau and a single sampling of it’s brunette lusciousness will ensure that you’re drawn into the depths of decadence from which there is no going back until you hit the bottom of the bowl. Hence my recommendation is to serve it in little coffee cups to avoid overdose

    1.Tie 50 g dark roasted ground coffee in a piece of cheesecloth or bag and run under water to moisten

    2.Bring 250 ml cream to the boil with the coffee bag and a cinnamon stick. Simmer for 5 minutes to infuse, then turn off the heat. Squeeze the bag to get all the coffee extract out.

    3. Stir in 50g grated dark good quality chocolate until melted (no cadbury’s please)

    4. Separately whisk 4 egg yolks with 50 g caster sugar then pour into the cream. Stir well over a low heat until it’s super thick (like a custard).

    5. Pour into a glass or ceramic bowl and then cool it down over some iced water stirring gently.

    6.Pour into little coffee cups and chill. Serve with a teaspoon and some kind of dainty little biscuit. Or put a cherry on top and forgo the pie.

    Original recipe from Arabesque

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  5. Recipe # 30: eggs in hell

                                      

    Paint the town red redemption



    My friend Señor Negro makes a breakfast bloody mary so mean that just one can set you on the path to righteousness after all kinds of outlaw activity. The best thing to accompany one of these hired guns is of course a breakfast burrito and one of the best things to put inside them is a variation of the mexican classic eggs in hell. I like to cook the sauce then fry the eggs separately rather than bake them inside the sauce but it’s up to you how you would like to do it. A couple of these plus the doctor’s hairy dog and you’ll forget the night before ever happened (if you haven’t already).

    1. Make the Sauce by frying an onion in olive oil over a gentle heat until soft but not browned, add a couple of cloves of chopped garlic and a sliced chillie or two depending how hot you like it.

    2. Add an 800 g tin of tomatoes, a tsp of sugar and a good splash of Worcestershire sauce and season. Cook the sauce over a gentle heat for at least 30 mins to make a rich sauce. Add2 tbsp chopped tarragon at the end and cook a couple of minutes longer. 

    3. Slice and fry some haloumi in a little olive oil until crispy (this is optional) and wash some greens. Baby spinach, rocket or lettuce. Fry eggs in the olive oil until crispy at the edges. Alternatively you can crack them into the sauce and put in a hot oven for 10 minutes to set (traditional method).

    4. Make your burrito with spinach, eggs, sauce and haloumi, top with a little sour cream or yoghurt and tuck in. You’ll probably need two.

    This sauce I think comes either from Diane Kennedy or here again.

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  6. Recipe # 29: mushroom tacos

                                     

    Santo vs the Martian Invasion




    Mexican food is hard to get good in this part of the world so I’ve developed a few signature routines over the years, scrounged together from classic books, that are designed to deliver a knockout hit when the dinner bell rings. I was floored, therefore, when some of the most delighting Mexican food that I’ve ever cooked or eaten came from a former British Master Chef winner who’s name sounds like she was made up by Enid Blyton. But her book is seriously  a winner, and I’ve cooked my way through it including this recipe multiple times. This is unashamedly an homage post. It hasn’t really got a connection to Mexican wrestling movies, I just put the poster up because I liked it.

    1. Start by making a crazy thai-mex kind of salsa with

    -3 cloves of garlic

    -5 chipotles in adobe sauce  (these are essential)

    -3 tablespoons of demuera or brown sugar

    -Juice and zest of a lime

    -2 tsp fish sauce

    Pound together in order and season to taste at the end

    2. Now heat 15 g butter and 1 tbsp olive oil and fry 750g mushrooms (I like portabello) and season. You want them to release their juice and start to evaporate.

    3. Add 10 g more of butter and another tbsp oil, then  2 finely chopped shallots and 2 cloves chopped garlic. Cook until very soft then stir through a small handful of chopped tarragon. Season again

    4. Serve in soft white corn tacos with the salsa and some sour cream or cream fraiche.

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  7. Recipe # 28: apple strawberry bircher

                                     

    Swiss miss bliss



    It’s hard to imagine kids getting into Heidi these days but she was the business in the 70’s along with Vogels bread, macrame pot holders, brown kaftans and a recipe or two for  bircher muesli. Invented around the start of the 20th century by a Swiss doctor, bircher is all about keeping you ‘ahem’, regular, and has been in and out of fashion depending on the diet of the day ever since. Pink and pretty as anything, this particular version is more about enjoying the start of the digestive process, and it’s super healthy but delicious morning goodness should have you yodelling like Peter the goatherd for the rest of the day.

    Make this the night before (enough for 1 person, double quantities for 2).

    1. Slice 200 grams of strawberries and stew in a small pot with a  splash of water or apple juice until they become syrupy and start to break down a little into juice - about 5 mins. You may want to add some honey or maple syrup if they aren’t very sweet strawberries.

    2. Coarsely grate an apple ( I like pink lady) and mix with 100grams of rolled oats and a 1/2 tsp of cinnamon.

    3. Add the strawberries together with the juice of 1/2 a lemon and mix well. It should be a nice pink.

    4. The rest is a bit of mix and match. Add a few nuts (i like hazelnuts with this combo but almonds are also nice and shelled pistachios are the prettiest with the pink) and a couple of spoons of seeds (flaxseed, chia or maybe sunflower) and dried sultanas if you like that sort of thing.

    5. Leave overnight and enjoy in the morning with yoghurt and honey if you like it super sweet.

    I make versions of this with blueberries or blackberries and it’s always delicious.

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  8. Recipe # 27: carib(bean) stew

                                  

    Reggae Magic beans




    It’s beans from the caribbean. Get it? (go on). This is a deliciously rich and stamina inducing stew with two types of hippie protein - lentils and beans. The original recipe was for kidney beans but I’ve used borlotti no problem. Makes a great main course with rice. If there are leftovers (unlikely but possible) try planting some and see if what grows will take you higher.

    1. If you’re not going to use a can, cook a cup of kidney or borlotti beans with lots of water adding salt towards the end. If you soak them overnight allow up to an hour, otherwise allow 90 mins. Otherwise, have ready a can of kidney beans.

    2. Heat some olive oil and gently cook a diced onion until soft but not browned, add two crushed garlic cloves and cook a minute, then add 1 can of tomatoes (or equivalent fresh). Cook 10 minutes.

    3. Add 300 mls white wine and 300 mls of vegetable stock.

    4. Add 1/2 cup of red lentils (these don’t need to be soaked, just rinsed), 2 sprigs of thyme, 2 tsp of ground cumin, 3 tbsp tamari or soy, 2 sliced chillis (heat level to personal taste) and 1 tsp allspice.

    5. Cover and simmer, stirring occasionally, for 40 minutes.

    6. Add your beans and 2 tsp of sugar and cook for a further 10 mins. (I like to include a little of the bean cooking liquid with the beans, but if it’s a can rinse well and drain). Taste for seasoning (it should be richly flavoured, slightly spicy and almost syrupy) and serve.

    (Not sure of the original source for this one, forgot to write it at the time.)

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  9. Recipe # 26: red bread salad

                                     

    Suzy looked in need of a good feed



    Like Suspiria this salad is a twisted Italian classic. It’s a version of the bread salad Panzanella which was designed to use up day old bread and usually features tomatoes and a vinegar dressing. Argento used out of date Technicolour to make his masterpiece which just goes to show that just cause things get a bit old, doesn’t mean they can’t be seriously stunning. I also got some of the original recipe for this salad from Grazia magazine (I know!) and if they’re not a coven of evil witches I don’t know who is. Besides everyone knows women’s magazines are the devil.

    Redrum red yum!

    1. Core and chop 2 large red peppers into segments. Toss with a little olive oil and roast in a medium oven.

    2. Make the dressing with:

    -1 tsp chopped anchovies (sorry, but this salad is bloody by nature - try extra capers if you’re a vego)

    -1 tsp chopped capers

    -I large clove chopped garlic

    -xtra virgin olive oil (about 50 ml)

    -red wine vinegar to taste. Shake and leave to sit

    3. When the peppers are about half done add a punnet of cherry tomatoes to the roasting pan, some diced haloumi (make sure it’s a good brand that will keep its shape) and some diced day old bread - about equal proportion to your peppers. Toss well in the olive oil and continue to roast.

    4. You need to toss it occasionally and keep an eye on it to make sure the bread doesn’t burn.  Prob 15-20 minutes. The bread will cook first so take it out when it’s nicely crisp.

    5. Once everything is cooked, toss through the dressing, and add some shredded fresh basil leaves

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  10. Recipe # 25: buck salad

                                     

    Space is less chilly than you’d think.



    If we make it to the 25th century, chances are we’ll be living off high protein salads like this one (which we’ll eat in our floating dinner pods). Buckwheat is a sort of seed, rather than a grain and therefore the nutritional superfood that an intergalactic commando pilot from the future needs to eat (shirtless) after a hard day’s work.

    1. Dice 400 g pumpkin and toss with olive oil, roast in a hot oven until caremalised.

    2. Make a spice paste from the following

    - 20 g toasted ground cumin seeds

    - 7g toasted ground coriander seeds

    - 10 g sweet paprika

    -1 clove garlic

    - 2 red chillis (seeded)

    -juice of 1 lemon

    -50 ml olive oil

    -1/4 tsp pepper

    -1/4 tsp salt

    Blend it all together into a smooth paste. You won’t need it all, so take it all out of the blender except for 1.5 tbsp. The rest will keep in the fridge for a couple of weeks at least and is very useful for tagines, marinades etc.

    3. Add about 2/4 cup coriander leaves, together with a generous splash more olive oil and the juice of a lemon. Blend to make a dressing, adding more olive oil if needed and season.

    4. Bring a pot of water to the boil, add salt and then add 1 cup of roasted buckwheat and cook until tender (about 6 minutes). In the last 2 minutes add 3/4 cup of peas. Drain well and allow to cool slightly.

    5.Stir the dressing into the buckwheat, add the pumpkin, then fold in 100 g of baby spinach and some finely sliced celery (or halved cherry tomatoes, toasted pumpkin seeds - whatever seems good at the time). Generously crumble some feta over the top, taste for seasoning and serve.

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