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Sichuan Smacked Cucumber in Garlicky Sauce

Pumpkin & Coconut Tadka Dal

Wild Garlic Pesto

Rhubarb, Rose & Pistachio Porridge

Potato & Kale Cakes

Spiced Squash & Chickpea Vegetarian Burgers

Ricotta Frittata with Tomatoes & Fiddleheads

Courgette & Truffle Carbonara

Roman Style Potato Pizza, with Guanciale

Easy Gorgeous Chocolate Banana Bread

Breakfast Bacon & Egg Pizzas

Orange and Hazelnut Cake

Blueberry and Cardamom Frangipane Tart

Buckwheat and Hazelnut Banana Bread

Mango & Lime Friands

Rhubarb, Pistachio & Rose Frangipane Tart

Boozy Raspberry Chocolate Brownies

Cauliflower Steaks with Yeasted Hazelnut Crumble, Crisped Sage & a Poached Egg

Baked Avocado with Quail Egg & Sobrassada

Crispy Parmesan Eggs with Wild Garlic Pesto

Kimchi Pork Sesame Meatballs

Chicken Broth Congee with Soy Cured Egg Yolk

Potato Pancakes with Smoked Salmon, Chives and Cream Cheese

Sweet Potato Pancakes with Date Molasses

Gojuchang Beef Meatballs in Tomato & Pepper Sauce with Corn Tortillas and a Fried Egg

Chive and Chilli Prawn Toast Soldiers

Coconut & Chocolate Curried Chicken

Cheesy Scrambled Eggs on Tomato Toast

Lemon Pancakes

Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets Recipe

Sichuan Smacked Cucumber in Garlicky Sauce

INGREDIENTS

(Serves 2 as a starter / side dish)

cucumber 1 (about 300g) – I used 2 small ones from the garden

4 tsp salt

1 tbsp finely chopped garlic – approx 3 cloves

2 tsp honey

2 tsp soy sauce

4 tsp Chinkiang (brown rice) vinegar

1 tsp chilli oil

a pinch or two of ground roasted Sichuan pepper (optional)

garnish: 1 tbsp toasted sesame seeds and edible flowers (optional)

METHOD

  1. Lay the cucumber on a chopping board and smack it hard a few times with the flat blade of a Chinese cleaver or with a rolling-pin.
  2. Cut it lengthways into four pieces. Hold your knife at an angle to the chopping board and cut the cucumber on the diagonal into 1cm slices.
  3. Place in a bowl with the salt, mix well and set aside for about 10 minutes.
  4. Combine all the other ingredients in a small bowl.
  5. Drain the cucumber (I rinse it briefly as I find it too salty otherwise), pour over the sauce, stir well and serve immediately.

Pumpkin & Coconut Tadka Dal

INGREDIENTS

(Makes enough for 3-4 bowls)

200g moong dal

200g chopped peeled pumpkin

1 tsp turmeric

200ml coconut milk

sea salt

freshly ground black pepper1 tbsp cumin

1 tbsp brown mustard seed

2 cloves garlic, peeled and finely chopped

1 chilli, finely chopped (and extra milder ones for decoration if you like, as I did)

light flavourless oil like groundnut or sunflower, coconut oil works too

METHOD

  1. Cover the dal and pumpkin with water in a sauce pan, ensuring that the water covers the dal to an inch higher than it. Add the turmeric and bring to the boil. Reduce the heat and allow the dal to simmer gently. It will take about 20 – 25 minutes to cook. Top up with water if you need to, a little at a time.
  2. About 10 minutes in, toast the cumin seeds in a dry hot pan for about a minute. Grind in a pestle and mortar or spice grinder.
  3. Heat a tablespoon of oil in the frying pan and add the garlic and chilli for a minute. Then add the ground cumin and mustard seeds and fry for a couple of minutes. Turn the heat off.
  4. When the dal is almost tender, add the coconut milk and stir through. Allow to cook further. When the dal is tender it is ready. Season to taste with salt and black pepper. The black pepper is important as it enhances the absorption of curcumin in turmeric, which is a natural powerful anti-inflammatory agent and anti-oxidant. It tastes good too.
  5. Serve the dal with a teaspoon of the spices and garlic (and some extra chilli too if you like, fry it first). Garnish with whatever else you fancy as per the blurb at the top.

Wild Garlic Pesto

INGREDIENTS

75 grams wild garlic (fresh)

75 grams parmesan cheese (grated)

75 grams almonds (blanched)

200 ml extra-virgin olive oil

sea salt (to taste)

METHOD

  1. Coarsely chop the wild garlic and pound in a pestle and mortar, or pulse in a food processor with the cheese and almonds. Add the oil slowly as you do.
  2. Season to taste and enjoy immediately.
  3. This will store well covered in the fridge for a week.

Rhubarb, Rose & Pistachio Porridge

INGREDIENTS

50g steel cut oats (I used Flahavan’s)

300ml full fat milk

150g rhubarb, cut into inch pieces – forced rhubarb if you can get it

25g pistachios, shelled and chopped

3 drops or so of rose extract – to taste (or 1 tbsp rosewater)

2 tbsp honey – to taste

METHOD

  1. Poach half of the rhubarb with 1 tbsp of the honey in just enough water to cover it. It will take only a few minutes. Take off the heat when soft, and before it surrenders and collapses.
  2. Put the oats, milk, rosewater, the rest of the rhubarb and the other tbsp of honey in a pot over a low heat and allow to cook gently for about 10 minutes until the oats are tender and the rhubarb soft. Adjust the honey and rose to taste.
  3. Serve immediately with poached rhubarb and pistachios on top. The poaching water is gorgeous – fragrant, delicious and bright pink, so I add some of this too.

Potato & Kale Cakes

INGREDIENTS

500g potato (I used fluffy golden wonders, maris pipers would be good too)

100g plain flour

2 eggs, lightly beaten

handful of kale: blanched in hot water for 2 minutes, squeezed to get rid of excess water, and chopped

tablespoon of butter and a tablespoon of light oil

METHOD

  1. Boil the potatoes until just tender. You should be able to stick a knife through them.
  2. Drain and mash until fluffy or pass through a potato ricer. Spread out flat in a large dish or tray, sprinkle with a pinch of sea salt and sift the flour over it. Add the two lightly beaten eggs and kale and bring together with a fork gently, until you get a dough. This is much easier to achieve with a ricer.
  3. Shape into cakes – approximately 4 – but this will depend on how big you want them.
  4. Fry over a medium heat in the butter and oil for abot 3/4 minutes on each side until cooked through and crisp outside.
  5. Serve hot with whatever you fancy, I had mine with bacon and eggs.

Spiced Squash & Chickpea Vegetarian Burgers

INGREDIENTS

300g homecooked or 1 drained tin of chickpeas

300g roast squash or pumpkin, mashed (the weight is after it is roasted – use the rest for a soup!)

75g plain flour, sieved (just to remove any lumps)

1 tbsp cumin seeds

1 tbsp coriander seeds

1 fresh red chilli, deseeded and chopped

2 cloves garlic, peeled and finely chopped

1 inch ginger, peeled and finely chopped

1 red chilli, deseeded and finely chopped

handful of fresh coriander leaves chopped

METHOD

  1. If your pumpkin is very wet, drain it in a sieve. You won’t need to do this for butternut squash.
  2. Mash with the chickpeas using a potato masher, don’t blend or it will become too gooey, you want it to be rough, with approx half of the chickpeas well mashed.
  3. Toast the spices in a dry pan over a medium heat until fragrant (no more tan a couple of minutes) and grind in a pestle and mortar.
  4. Fry the chilli and ginger for a few minutes in a little oil, then add the garlic for a further minute, and finally the spices and fry for a further 2 – 3 minutes. Add to the pumpkin and chickpeas with the coriander leaves and flour, mix thoroughly and season to taste.
  5. Shape into little round balls (they should be sticky), then squash until about 1 cm thick.
  6. Fry for 3 – 4 minutes on each side and serve hot.

Ricotta Frittata with Tomatoes & Fiddleheads

INGREDIENTS

6 large eggs (free range organic if possible)

200g good ricotta

150g good cherry tomatoes, halved

12 fiddleheads, trimmed and washed (or asparagus spears)

2 tbsp chopped fresh basil

1 clove garlic, peeled and finely chopped

METHOD

  1. Preheat your oven to 180 deg C.
  2. Sauté the tomato and fiddleheads in some oil for about 5 minutes until softening. Add the garlic and after a further minute take it off the heat.
  3. Combine the eggs and ricotta and beat or whisk until the ricotta is the size of breadcrumbs. Season with some sea salt.
  4. Add the tomato mixture and the basil and stir through. Pour into an oiled frying pan with oven proof handle or large pie dish and bake for 15 minutes.
  5. Check progress (it will depend on the size of your pan). When the frittata is set and golden and all puffed up it will be ready to devour.

Courgette & Truffle Carbonara

INGREDIENTS

(Serves 2)

200g linguine

2 egg yolks

2tbsp Grana Padano (or parmesan)

1 fat clove of garlic cut in half

1 heaped tsp Tetsuya’s Black Truffle Salsa

3 medium courgettes, quatrered lengthways and sliced finely

grated Grana Padano to serve

S&P

Olive oil

METHOD

  1. The pasta should take 10 minutes so get that on first.
  2. Heat a tablespoon of olive oil over a moderate heat and add the cove of garlic until starting to brown, discard. You’ve got the garlic flavour now and that’s all you need.
  3. Add the courgettes and cook over a gentle heat for 5/6 minutes until tender.
  4. Place the egg yolks in a large bowl and stir in the cheese. Season with S&P.
  5. When the pasta is almost dente, add the truffle to to the courgette and stir through.
  6. Drain the pasta and add to the truffle/courgette mixture.
  7. Add the pasta mixture to the bowl of eggs and stir quickly preserving the creamyness of the egg yolks and cheese and not allowing it to scramble (really, it never does as long as you’re quick).
  8. Taste & season. Add some more Grana Padano to taste.

Roman Style Potato Pizza, with Guanciale

INGREDIENTS

Dough (for 6 pizzas)

450g strong flour

10g dried yeast

300ml just warm water

25ml extra virgin olive oil

a generous pinch of sea salt

Toppings (per 2 pizzas)

1 large potato, peeled and sliced into thin rounds

250 g ball mozzarella (I prefer buffalo)

one tbsp of rosemary needles, stems discarded

6 thin slices of guanciale or pancetta (or streaky bacon!)

extra virgin olive oil

sea salt and black pepper

METHOD

  1. The dough will make enough for 6 pizzas. I usually make 2 and then I freeze the extra bases (which I stretch out into circles) between layers of greaseproof paper, ready to top another time.
  2. Make your dough. Put all the dry ingredients in a large bowl and add the oil. Add the water a little at a time, mixing it through. When the flour has come together to a ball there is enough water. Add more a little at a time if you need it (each brand of flour is a little different). if it gets too wet just add a little more flour. Knead for 10 minutes or 5 minutes if you have a mixer with a dough hook. Cover with cling film and let it rise slowly in the fridge overnight or let it rise in the warmest part of your kitchen until it has doubled in size (about 40 minutes to an hour). Knock the dough back by literally knocking the wind out of it, and let it rise again for another 10 minutes at room temperature. It is now ready to use.
  3. Preheat your oven to its highest heat.
  4. Divide the dough into 6 balls and using your hands, gently shape it into a circle. I like it when it isn’t too thin, liking it to be approaching foccacia but not quite. You should have yours as thin as you like it. If you find hand shaping awkward you can use a rolling pin.
  5. Put the dough on a floured or oiled baking tray and put half the mozzarella on top of each pizza base. It is easiest to tear it with your hands, making sure it is evenly distributed. On top of this layer the potato slices. This will depend on how big your potato slices are and how bit your pizza base is (aka how thin you like your crust) but every two lines of potato slices, I tucked in some guanciale. Scatter the rosemary and season lightly with sea salt which the potatoes will need but the guanciale won’t, as it is salted already. Finish with freshly ground black pepper (it wouldn’t be Roman without it) and drizzle with extra virgin olive oil.
  6. Roast in the oven for 5 – 8 minutes. This depends on how hot your oven goes. Keep an eye on it after five. They pizza is done when the dough is starting to brown, as are the potatoes, and when the base is crisp.
  7. Best eaten hot!

Easy Gorgeous Chocolate Banana Bread

INGREDIENTS

Chocolate Banana Bread

150g butter

150g soft brown sugar

2 large eggs

150g plain flour

50g cocoa

1 tsp baking powder

3 very ripe bananas, peeled

a generous pinch of sea salt

a teaspoon of vanilla extract

Ganache drizzle

75g dark chocolate

75g butter

METHOD

  1. Preheat your oven to 180 deg C.
  2. You can do this in a mixer or a bowl with a wooden spoon, whatever you have. It is speedy either way!
  3. Cream the butter and sugar by beating them until fluffy and well combined. Add the bananas and mix through well.
  4. Add the eggs one at a time and beat in.
  5. Sieve the flour, cocoa and baking powder in. Add the salt and vanilla extract.
  6. Pour into a greased tin or use a liner as I did. Bake for 30 minutes and pierce the bread with a skewer. If it comes out dry it is done, if it isn’t, bake for a further 5 minutes and test again. Do this until complete.
  7. Remove from the oven and allow to cool for 10 minutes. Remove to cool further on a wire tray (this step stops it from going soggy).
  8. Make the ganache by melting the chocolate and butter over boiling water in a double boiler or similar (I used a pan that fitted well on top of another pan). Ensure the boiling water is not touching the base of the top pan as it might burn. When melted mix well and drizzle over the bread. Gorgeous!
  9. Enjoy hot, or cold. It is wonderful toasted, particularly as it gets older.
  10. Keeps well in an airtight box.

Breakfast Bacon & Egg Pizzas

INGREDIENTS

Dough (for 6)

450g strong flour

10g dried yeast

300ml just warm water

25ml extra virgin olive oil

a generous pinch of sea salt

Toppings (per pizza)

1 good tomato, chopped into dice or a couple of tablespoons of good tomato passata

a little fresh rosemary or thyme

three thin slices of guanciale, bacon or lardo

1 egg

extra virgin olive oil

sea salt

black pepper

METHOD

  1. Make your dough. Put all the dry ingredients in a large bowl and add the oil. Add the water a little at a time, mixing it through. When the flour has come together to a ball there is enough water. Add more a little at a time if you need it (each brand of flour is a little different). if it gets too wet just add a little more flour. Knead for 10 minutes or 5 minutes if you have a mixer with a dough hook. Cover with cling film and let it rise slowly in the fridge overnight or let it rise in the warmest part of your kitchen until it has doubled in size (about 40 minutes to an hour). Knock the dough back by literally knocking the wind out of it, and let it rise again for another 10 minutes at room temperature. It is now ready to use.
  2. Preheat your oven to its highest heat.
  3. Divide the dough into 6 balls and using your hands, gently shape it into a circle. I like it when it isn’t too thin, liking it to be approaching foccacia but not quite. You should have yours as thin as you like it. If you find hand shaping awkward you can use a rolling pin.
  4. Put the dough on a floured or oiled baking tray and add the tomatoes, making sure there is room for an egg in the middle. Season the pizza at this point (the bacon will have enough salt. Sprinkle on the rosemary and crack the egg on top. Carefully put the guanciale or lardo or bacon over the egg, making sure the yolk is covered. Drizzle a little extra virgin olive oil on top and sprinkle with some black pepper.
  5. The pizza shouldn’t take long. Keep an eye on it after 5 minutes.
  6. Eat hot and enjoy!

Orange and Hazelnut Cake

INGREDIENTS

150ml rapeseed or olive oil

125g soft brown sugar

150g polenta or cornmeal

1 tsp baking powder

175g ground hazelnuts (I ground whole ones in my food processor)

3 large eggs

3 oranges – the rind and juice of 2 for the cake, the remaining sliced with the rind & pith removed

juice of half a lemon

one cake tin approx 20cm or 7/8 inches

greaseproof paper / baking parchment

METHOD

  1. Preheat your oven to 180 deg C.
  2. Mix the oil and the sugar well.
  3. Add the rest of the ingredients, excluding the orange slices for the top of the cake, and mix very well. I use a mixer but a wooden spoon and elbow grease would work very well too. You will end with a wet grainy batter.
  4. Prepare your orange slices by removing the skin and pith with a sharp knife and slicing into narrow slices.
  5. Line your tin with greaseproof paper and arrange the orange slices in a layer.
  6. Pour the batter on top (give it a good mix before you pour it in) and bake it for 35 – 40 minutes until the top is set and gives only a little when you push on it. Don’t worry if it has risen unevenly, it will relax as it cools.
  7. Allow to cool and serve sliced with a light dusting of icing sugar on top.
  8. Store any leftovers in an air tight container for a few days.

Blueberry and Cardamom Frangipane Tart

INGREDIENTS

Cardamom Frangipane

100g ground almound (almond flour)

100g butter (or coconut oil if you can’t have dairy)

100g soft brown sugar

1 egg

8 cardamom pods, split with seeds removed and ground to a powder in a pestle & mortar

Blueberries

200g fresh blueberries and extra to serve (if you like)

Pastry

1 sheet of puff pastry approx 30cm x 20cm and a tray that will accommodate it (shop bought is fine)

1 egg

To serve

2 tbsp icing sugar (confectioners sugar), to serve

METHOD

  1. First make your frangipane by mixing the butter, almonds, ground cardamom and sugar until you form a well combined paste. Add the egg and mix it in. Cover and chill in the fridge for at least 15 minutes.
  2. Preheat your oven to 200 deg C. Butter or lightly oil your baking tray and place the pastry sheet on it. Using a sharp knife score the pastry an inch in, the whole way around, creating a border, like a picture frame. Don’t cut right through the pastry. Beat the egg, and using a pastry brush or teaspoon, egg wash the border only (brush with the egg). This will ensure it is lovely and golden when baked.
  3. Spread the frangipane evenly over the pastry centre, keeping the inch border free. Stud the frangipane with the blueberries, pushing them gently in. Bake until golden and risen. You want the frangipane to be starting to brown but not actually brown. This should take 20 – 25 minutes.
  4. Remove from the oven and allow to cool. Dust with icing sugar (put the icing sugar in a sieve and pass over it). Eats well warm or cold, with extra blueberries if you like!

Buckwheat and Hazelnut Banana Bread

INGREDIENTS

175g buckwheat flour

100g soft brown sugar

1 tsp baking powder

1 tsp good vanilla extract

4 very ripe bananas, mashed (mine came to 250g when peeled)

75g coconut oil (or butter if you prefer)

50g blanched hazelnuts, coarsely chopped

one loaf tin, I actually used a pie dish as I couldn’t find my loaf tin :)

METHOD

  1. Preheat your oven to 180 deg C.
  2. Mash the bananas and mix in the sugar and coconut oil. Beat with a wooden spoon until well combined.
  3. Add buckwheat flour, a pinch of salt and vanilla and mix through until you get a well blended batter.
  4. Stir through the hazelnuts and spread he batter into your greased tin.
  5. Bake until a skewer comes out dry when the cake is pierced with it. Mine took 30 minutes, keep an eye on it from 25.
  6. Lovely as is, hot, cold or toasted.

Mango & Lime Friands

INGREDIENTS

3 large egg whites

25g plain flour

100g icing / confectioners sugar

75g ground almonds

100g butter (or 100g coconut oil for a dairy free version)

75g mango, peeled & chopped into small dice

zest of 1 lime, grated fine

extra icing sugar for dusting

butter or coconut oil for greasing the tin

METHOD

  1. Preheat your oven to 200 deg C.
  2. Prepare your friand (or muffin) tin by greasing with butter (or coconut oil if doing dairy free).
  3. Sieve the flour & icing sugar into a mixing bowl. Add the ground almonds and lime zest and stir through.
  4. Whip the egg whites until fluffy but not stiff.
  5. Melt the butter (or coconut oil) and add to the dry ingredients. Add the egg whites and stir through.
  6. Fill your friand tin until just below the top. You want the friands to just pop over. Remember, there is no raising agent in this recipe so you can fill them up.
  7. Divide your mango between the friands and pop them on the top, dipping them in, ever so slightly.
  8. Bake for 10 – 15 minutes. I find 12 minutes is perfect with my oven.
  9. Allow to cool before removing very carefully with a palette knife or slim spatula.
  10. Dust with a little icing sugar, and they are ready to go.

Rhubarb, Pistachio & Rose Frangipane Tart

INGREDIENTS

350g rhubarb, washed and cut into 2 inch lengths, halved lengthwise if thick

1 sheet of all butter puff pastry approx 30cm x 20cm and a tray that will accommodate it

1 egg beaten to egg wash the edges

Pistachio and Rose Frangipane

100g pistachio, shelled

100g butter

100g light brown sugar

2 tsp rosewater

½ tsp vanilla extract

1 large egg

METHOD

  1. Preheat your oven to 200 deg C.
  2. Make your frangipane first. Using a food processor or blender, grind the pistachios to fine crumbs. Add the butter, sugar, rosewater and vanilla and mix well (very easy in a food processor but you can do it by hand too). Add your egg and incorporate it fully. Store in the fridge for at least 15 minutes while you prepare the rest of the tart.
  3. Prepare your rhubarb. Grease a tray that will accommodate your pastry sheet with butter and put the sheet on top of it. Using a sharp knife, cut a line one inch from the edge of the pastry all around it, taking care to cut almost but not completely through (this will allow the edge to rise). Prick the centre every now and then with a fork.
  4. Spread a thin layer of frangipane within the scored lines – you will notice I missed a few bits in my photo and my tart did suffer – any overlap will form an ugly frangipane crust on the edges.
  5. Layer the rhubarb on top and place in the oven for 25 – 30 minutes, when the edges will be risen and golden and the frangipane puffed up. Remove from the tray and leave to cool on a cooling rack. The tart will relax and become flatter.
  6. Serve at room temperature.

Boozy Raspberry Chocolate Brownies

INGREDIENTS

325g good dark chocolate

125g butter

225g sugar

3 large eggs

100g spelt flour (you can also use plain, the amounts are so small that the same amount is fine too)

50ml good rum

125g fresh raspberries

METHOD

  1. Preheat your oven to 180 deg C and line a 20 × 20cm tray with buttered greaseproof paper.
  2. Melt the butter and chocolate gently in a bowl or pan over another pan of boiling water (ensure the pot or bowl isn’t touching the water, this ensures that the chocolate doesn’t burn, which it can do very easily, and also bring it to just melted, if you overheat it, it will become grainy).
  3. Take off the heat when melted and add the sugar, mixing vigorously until thoroughly mixed. Add the eggs, one at a time, mixing in quickly, then add the rum. Add the flour and mix vigorously again until the brownie batter acquires a bit of a sheen and is less grainy. Pour the batter into the prepared tin and poke the raspberries into the top of it.
  4. Bake for 20 – 25 until the top is just set. They will be very wobbly while hot, but will firm as they cool. Remove from the tray and cut into slices. I like to serve them with whipped fresh cream that has a little icing sugar and fresh vanilla or vanilla extract stirred through.

Cauliflower Steaks with Yeasted Hazelnut Crumble, Crisped Sage & a Poached Egg

INGREDIENTS

(Per person)

A cross section slice of cauliflower, approx 1 inch / 2.5cm thick

One egg

50g butter (and more in case you need it)

4 heaped tbsp of yeast flakes (see note above)

50g hazelnuts, coarsely chopped, bashed or blitzed in a food processor

3 tbsp small pieces of chopped cauliflower

6 sage leaves

METHOD

  1. Melt the butter and fry the cauliflower in it over a medium heat turning occasionally in a large frying pan or skillet. This will take about 15 − 20 minutes.
  2. For the last 5 minutes, first crisp your sage leaves by frying them in the butter until they speckle, turn darker and start to stiffen. Remove and keep to the side.
  3. Add a bit more butter if needed, then add the small cauliflower pieces, hazelnuts and yeast flakes.
  4. When the cauliflower is almost there, poach your egg. The trick to poached eggs is to use very fresh eggs (try your farmers market, by the time they get to the summer market they are often a week old) and to only just simmer the water, don’t let it boil. Light bubbles like champagne barely breaking the surface is all you need. If you are worried your eggs aren’t fresh enough add a little vinegar to help tighten the white and swirl the water with a spoon to create a whirlpool before dropping the cracked egg into it. I always find it easier tic rack the egg into a ramekin or cup before hand. Poach to your liking, I like a set white and very runny yolk.
  5. Season to taste. Serve the cauliflower steak with the egg and crumble on top, and a scattering of the sage leaves.

Baked Avocado with Quail Egg & Sobrassada

INGREDIENTS

(Per person)

1 ripe avocado

2 tbsp sobrassada or ‘nduja

2 quails eggs

Salt and pepper

On the side

A tomato to roast alongside, if you fancy it

Extra virgin olive oil

Toast, to serve

You also need

a small roasting dish

aluminium foil

METHOD

  1. Preheat your oven to 180 deg C.
  2. Cut the avocado in half and remove the stone. Scrape out a little avocado from where the stone was, creating a slightly deeper hole. Put a tablespoon of sobrassada or ‘nduja in each. Carefully shell the quails eggs (I find it easiest to do this by piercing the shell gently with a sharp knife, taking care to just pierce the shell and therefore not damage the yolk). Season with salt and pepper and drizzle some extra virgin olive oil over the egg and avocado.
  3. Put in a small roasting dish, ensuring that the avocado is stable again the side. Add the tomato if including, and season and drizzle some oil on top. Cover the aluminium foil and roast for 15 minutes. Check and if the white is set it is done, put it back in and keep an eye on it.
  4. Eat hot with toast.

Crispy Parmesan Eggs with Wild Garlic Pesto

INGREDIENTS

(Per egg)

1 egg, the best you can get, eggs are one thing it is worth buying the best of

3 tbsp finely grated parmesan

1 tbsp oil of your choice or bacon / guanciale fat

1 tbsp wild garlic pesto (see below)

sea salt

optional: wild garlic flowers for garnish

wild garlic pesto

50g wild garlic leaves, washed and tried on towel

75g fine grated parmesan

75g hazelnuts, coarsely chopped

150ml rapeseed oil

sea salt, to taste

METHOD

  1. Put the wild garlic, parmesan, hazelnuts and a tablespoon of the oil in your food processor or blender. Pulse or blend intermittently in short bursts, adding the rest of the oil bit by bit. Season to taste with wild garlic.
  2. Put the oil or bacon fat in a non stick or well seasoned pan. Add the parmesan then crack the egg on top and sprinkle some sea salt on top. Cook until it is at your liking (for me: a set white and very runny yolk).
  3. Serve immediately with the wild garlic pesto drizzled on top, and some toast for dipping in that yolk.

Kimchi Pork Sesame Meatballs

INGREDIENTS

500g minced pork

200g mat (chopped) kimchi

1 tbsp gochujaru (Korean red pepper flakes – substitute mild sweet chilli if you can’t get it)

4 spring onions, sliced finely

200g sesame seeds

salt & pepper to taste

some light oil for frying, I like groundnut (heats high, doesn’t affect flavour)

METHOD

  1. You can use your hands for this, but I prefer to use a food processor. If using your hands, finely slice the kimchi with a knife. Combine the pork, kimchi, gochujaru, the spring onions and some salt and pepper. Mix well with your hands or pulse lightly in a food processor (you don’t want to paste but I find it does bring things together very well). Fry a small amount and check for seasoning until you are happy with it.
  2. Place the sesame seeds in a bowl. Roll ping pong ball size amounts of the pork and kimchi mixture in the palm of your hand and roll in the sesame seeds until fully covered. You should get about 36 balls but it depends on the size of them.
  3. Heat some oil in a frying pan / skillet and fry the balls gently turning a few times until cooked through. This should take no longer than 10 minutes.
  4. To serve as I did: sauté some broccoli and grated carrot lightly so that they remain crisp and add some sesame seeds. Serve with the meatballs and a fried egg.

Chicken Broth Congee with Soy Cured Egg Yolk

INGREDIENTS

1 litre chicken broth (fresh is best – you can buy it or make it 1kg chicken wings or 2 carcasses, 6 carrots, 6 sticks celery, 4 onions, 1 tsp pepper corns, 4 cloves garlic and 2 bay leaves covered with water in a large pot and brought to the boil, scum removed if any, and boiled for a couple of hours)

100g long grain white rice

a kettle of boiled water, just in case!

4 egg yolks

200ml soy sauce

2 spring onions, finely sliced

2 tbsp peanuts (as you like them, I like them skinless and roasted)

a mild chilli, shredded or chilli oil

1 inch ginger, cut into fine julienne (small matchsticks)

2 tbsp fresh coriander leaves

4 tsp soy sauce

METHOD

  1. The night before or at least 2 hours before, put the egg yolks (gently!) in a small bowl or lunchbox and cover them with the soy sauce. 8 hours is optimal but 2 hours will do. This firms up the egg yolk nicely, but keeps it runny, and cures it a bit.
  2. The rice grows exponentially, so in a decent sized pan, put the rice and one tablespoon of oil in pan and stir it through ensuring all the rice is coated. Add the stock and bring it to the boil. Reduce to a simmer. Stir the rice occasionally and if you feel it needs more liquid (it should be soupy but not runny) top it up with water from the kettle. It will take approximately 1 hour and 40 minutes (maybe less maybe more). Check for salt (it should be fine if your stock was seasoned) and season if necessary.
  3. When the congee is ready, pour into 4 bowls (or 1 or 2 or 3 saving the leftovers in the fridge) and gently place te cured egg yolk in the centre, sprinkling spring onion, chilli, coriander, ginger and nuts and 1 tsp soy sauce on top.

Potato Pancakes with Smoked Salmon, Chives and Cream Cheese

INGREDIENTS

300g boiled potatoes, mashed weight (approximately two medium potatoes)

25g butter

85g plain flour plus extra for dusting

1 egg

sea salt

black pepper

3 spring onions, finely chopped

150g smoked salmon

100g cream cheese

chives

a little butter and light oil for frying

METHOD

  1. Preheat your oven to 180 deg C.
  2. Mash the potatoes with the butter and a generous pinch of salt and pepper. Add the flour and egg and mix throughly, then add the spring onions. Form a ball with the dough. Try not to overwork it, you just want it all to combine. Dust with flour and on a floured surface, shape the dough into a circle that is 1cm thick using your hands. Using a cutter or glass, shape the pancakes, reshaping the dough into a ball and flattening towards the end.
  3. Heat a little butter and oil over a medium heat in a frying pan. Fry the pancakes until brown on each side, then place on baking parchment in the oven for 15 minutes until cooked through. This is primarily to cook the flour through.
  4. Serve immediately with the cream cheese, smoked salmon and chives. If you like, chop about a tablespoon of chives and put it through the cream cheese.

Sweet Potato Pancakes with Date Molasses

INGREDIENTS

2 medium sweet potatoes, unpeeled (about 700g)

200g plain flour, sifted

2 tsp baking powder

1 tsp grated nutmeg (do this fresh – it makes a huge difference)

1 tsp ground cinnamon

3 eggs, yolks and whites separated

150ml full fat milk

50g unsalted butter, melted (plus 80g extra cut into dice for frying)

1 tsp vanilla extract

1 tbsp runny honey

coarse sea salt

To serve

160g Greek yogurt (or cream cheese if feeling indulgent)

60g date syrup

1 tsp icing sugar, for dusting (optional: I didn’t include this but it is in the original recipe)

METHOD

  1. Preheat your oven to 240 deg C (220 deg fan oven).
  2. Place the sweet potatoes on a parchment lined baking tray and roast for an hour until completely soft and browned. Remove from the oven, set aside to cool, and peel. Discard the skin and place the flesh in the middle of a clean piece of muslin or j-cloth. Draw up the sides, roll into a ball and squeeze out any liquid that is released from the flesh. The drained weight of the sweet potato should be about 320g. Reduce the oven temperature to 180 deg C (160 deg fan).
  3. Mix together the flour, baking powder, nutmeg and cinnamon in a medium bowl with 1.5 teaspoons of salt. Place the egg yolks, milk, melted butter, vanilla and honey in a separate bowl and whisk well to combine. Fold into the dry ingredients and stir to combine before adding the sweet potato flesh. Whisk well until completely smooth. You can make the pancakes a day in advance up to this stage.
  4. Place the egg whites in a separate bowl and whisk until stiff, this should take 3-4 minutes if whisking by hand or 1-2 minutes if using an electric whisk. Gently fold into the sweet potato mix and set aside.
  5. When ready to serve put 20g of the diced butter into a large frying pan and place on a medium heat. When the butter starts to foam, ladle about a heaped tablespoon of pancake mix into the pan. You should be able to cook 3 pancakes at a time. Cook for 3-4 minutes, turning once half way through once the edges of the pancake are brown and the mixture starts to bubble in the middle. The pancakes are quite soft, so be careful as you turn them over. Transfer to a parchment lined tray and set aside while you continue with the remaining mixture, wiping the pan clean before adding 20g butter with each new batch. You should make 12 pancakes. Transfer to the oven for 5 minutes to warm everything through.
  6. To serve place 3 pancakes in the middle of each plate and spoon the yogurt (or cream cheese) on top. Drizzle with the date syrup, dust with icing sugar (if using), and serve.

Gojuchang Beef Meatballs in Tomato & Pepper Sauce with Corn Tortillas and a Fried Egg

INGREDIENTS

Gojuchang beef meatballs

450g minced beef (with 20% fat)

50g breadcrumbs, just covered with milk, and allowed to sit for 10 minutes

2 tbsp gojuchang (Korean red pepper paste)

Tomato & pepper sauce

500g fresh tomatoes (peeled, if large, worth the effort I promise!)

1 red pepper, stem and seeds removed

3 cloves garlic

1 tbsp fresh oregano leaves and more for garnish

1 tbsp worcester sauce

To serve, per person

2 corn tortillas

1 good egg

a sprinkle of gochugaru (Korean red pepper) or mild red chilli of your choice

light oil for frying (rapeseed or groundnut for example)

sea salt and pepper to season

METHOD

  1. First make your meatballs. Combine the breadcrumbs already soaked in milk (they should be just soft breadcrumbs with no excess milk, just add the breadcrumbs if there is still milk), the beef and the gojuchang. Mix well. Season with salt and pepper and fry off a little bit to taste it. Adjust if required. Shape into ping pong sized balls and leave covered in the fridge while you prepare the sauce.
  2. Now for the sauce. I use the food processor for speed and simplicity. It is morning after all. First of all blitz your garlic in the food processor (or chop it fine), then add the pepper and tomatoes and worcester sauce. And blitz again until well combined.
  3. Heat a tablespoon of oil and add the sauce mixture. Cook for 10 minutes over a medium heat, stirring occasionally.
  4. In a separate pan fry the meatballs in batches (don’t crowd them) until browned. Add to the sauce and allow to cook for a further 10 minutes, turning occasionally. Add the oregano at the end.
  5. Soften your tortillas in a couple of tablespoons of oil or in a dry pan if you want to use less oil (the oil slightly crisps them which I like). Leave to the side.
  6. Fry your egg to your liking. Serve the tortillas with the meatballs on top, and the fried egg on top of that, garnished with oregano and your chilli pepper / gochugaru.

Chive and Chilli Prawn Toast Soldiers

INGREDIENTS

350g fresh prawns, shelled weight (not cooked, you want the grey ones – frozen is fine, but defrost first)

1 egg white

1 tbsp chopped fresh garlic chives (or chives)

1 tbsp gojucharu (Korean red pepper) – substitute with a teaspoon of a mild chilli of your choice or Aleppo pepper

good bread (sourdough works well)

sea salt and pepper, to taste

light flavourless oil for frying like sunflower or groundnut, to fill a frying pan to an inch

METHOD

  1. The easiest way to make this is in a food processor or blender, but you can hand chop if you need to (this will take longer).
  2. Put all of the ingredients in your food processor with a generous pinch of sea salt and black pepper and pulse until well combined but not a paste, you still want to see chunks of prawn which makes for a nice texture on your finished toast (see video). Fry a small piece to check for seasoning and adjust appropriately.
  3. Cut your bread into your desired shape (I like soldiers but you can do bigger more traditional slices too).
  4. Spread the prawn mix on to each one, heap as much as you like, it will stick and a big chunk of prawn mix makes a spectacular toast.
  5. Heat an inch of oil in a frying pan / skillet or heat your deep fat fryer to 180 deg C. If you don’t have a thermometer it will be ready when a small piece of bread immediately frenetically sizzles on impact.
  6. Fry the toasts in batches prawn side down ensuring they have plenty space for a couple of minutes , then turn over for a couple of minutes until the bread side is golden brown.
  7. Remove with a slotted spoon or similar, allowing excess oil to drain off, before placing on a plate lined with kitchen roll for just a couple of minutes. Remove the kitchen roll or to another plate as they may get soggy if you leave them on the paper.
  8. Eat as you like with a dippy egg or on their own.

Coconut & Chocolate Curried Chicken

INGREDIENTS

1.5kg chicken thigh meat, skin removed and chopped to approximately 2 inch segments

Chicken marinade: 2 spring onions, 2 tbsp chopped fresh chives, 2 tbsp fresh coriander, 4 cloves peeled garlic, one inch of peeled fresh ginger, 1 tbsp light oil like groundnut or sunflower)

250g ripe tomatoes or the equivalent in good tinned or passata

200ml coconut milk

1 large green pepper, core and seeds removed and diced into 1cm dice

2 tbsp curry powder

1 heaped tsp ground cumin

4 cardamom pods, coarsely crushed

2 chipotle chilles in adobo (or dried chipotle chilles, or a chilli of your choice if you can’t source either), chopped fine

juice of 1 lemon

2 bay leaves

50g good dark chocolate

1 nice apple, cored and diced (fine to leave the skin on)

light oil for frying, like groundnut or sunflower

sea salt & fresh cracked black pepper

METHOD

  1. Blend all marinade ingredients and add to the chicken. Marinade in the fridge for as long as you can, at least a half hour, up to 4 hours.
  2. Heat a couple of tablespoons of oil over a medium-high heat until sealed all over.
  3. Add all of the dry ingredients, lemon juice and the green pepper and cook for a few minutes.
  4. Add the coconut milk, chilli and tomatoes and cook for 30 minutes.
  5. Add the chocolate and allow to melt through. Leave for a few minutes over a low heat.
  6. Check for seasoning and adjust with sea salt and black pepper.
  7. Ready to eat! Superb with rice, and take care not to eat the cardamom pods and the bay leaves, they are just for flavour.

Cheesy Scrambled Eggs on Tomato Toast

INGREDIENTS

(Per person)

3 good eggs

2 tbsp (heavy / single) cream

50g good melting cheese, like a mature cheddar, grated finely

half an average white onion, peeled and chopped finely

2 tbsp butter and extra virgin olive oil

To serve: good toast, some nice tomatoes, sliced and some fresh basil

METHOD

  1. First melt 1 tbsp butter in a frying pan. Add the onion and fry gently over a low to medium heat for about 7 minutes until translucent. Remove from the pan and leave to the side.
  2. Beat the eggs with a fork, season with salt and pepper, and add the cream. Stir through until well combined. Melt the remaining tbsp of butter in a frying pan and with the heat on low, add the eggs.
  3. Prepare your tomato toast by toasting the bread on one side, and covering the other side with tomatoes, seasoning and a drizzle of olive oil. Toast the tomato side and make the scrambled eggs as they are toasting.
  4. Leave for a minute until starting to set on the end, and then fold through gently. Stir gently and occasionally for another minute or two until almost to your liking. This is important as they will continue to cook even when the heat is off. Turn off the heat immediately. I like mine gentle and a little runny. Add the onion and cheese and fold through, the cheese will melt in. Taste and adjust seasoning.
  5. Serve on toast with the tomatoes and herbs and exhale. Now, that is how you start a day, especially a troubled one that requires it.

Lemon Pancakes

INGREDIENTS

2 whole Lemons

2-1/4 cups 2 Milk

1 Tablespoon Vanilla

3 cups Flour

1/4 cup Sugar

2 Tablespoons Baking Powder

1/4 teaspoon Salt

2 whole Eggs, Beaten

1/4 cup Butter, Melted

METHOD

  1. Zest both lemons. Set aside. Measure the milk and add the juice of 1 1/2 of the lemons. Stir and let sit for 5 minutes, then gently stir in the vanilla.
  2. Stir together the flour, sugar, baking powder, and salt. Pour in the milk/lemon mixture, stirring gently. When it’s halfway mixed together, stir in the eggs, then the melted butter. Finally, stir in the lemon zest. (If the batter is overly thick at this stage, add up to 1/4 cup milk.
  3. Heat an iron skillet over medium heat, then add 2 tablespoons butter. When it’s melted, drop in 1/4 cup helpings of batter, smoothing the top to help spread it into an even layer. Cook until golden and sizzly around the edges, then turn to the other side and finish cooking. Remove and repeat with the rest of the batter.
  4. Serve with butter, syrup, and extra lemon zest. (Can turn this into more of a dessert with a powdered sugar glaze and/or whipped cream!)

Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets Recipe

INGREDIENTS

1 cup bulgur wheat

1/2 teaspoon kosher salt

1/4 head medium cauliflower

2 medium carrots, peeled and trimmed

2 small golden beets, peeled and trimmed

1/4 cup freshly squeezed lemon juice

1 teaspoon kosher salt

1/4 cup olive oil

2 cups minced parsley

1 bunch scallions, trimmed and minced

1 tablespoon sherry vinegar

Ground black pepper or to taste

METHOD

  1. Make the bulgur: Bring 3 cups of water to a boil in a small saucepan. When the water boils, stir in the bulgur and salt. Cover the pan and remove from heat. Let the bulgur sit for 20 to 30 minutes or until tender. Strain bulgur with a mesh strainer, shaking to remove as much water as possible.
  2. Prep the vegetables: Break the cauliflower into large florets and carefully slice them 1/16-inch thick on a mandolin. Next, switch to a julienne blade and julienne 1/8-inch thick to julienne carrots and beets. (The vegetables can be shredded on a box grater or in a food processor, instead.)
  3. Marinate the vegetables: Combine the vegetables in a large serving bowl and toss with salt and lemon juice. Set aside 20 minutes to marinate, until crisp-tender.
  4. Finish the salad: To the bowl with the vegetables, add the olive oil, cooked bulgur, parsley, scallions, and sherry vinegar. Stir to combine. Taste and add salt, lemon juice, or olive oil as needed.
  5. Let stand 30 minutes before serving: Cover and let mixture marinate at room temperature for at least 30 minutes before serving to give the flavors time to combine. (If marinating longer, set in the fridge.)
  6. Salad will keep well covered in the fridge for 3 days.

Kitchen Adventures

  • ISBN: 9781370177455
  • Author: meetcoogle
  • Published: 2016-10-22 17:05:13
  • Words: 8062
Kitchen Adventures Kitchen Adventures