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Rice Soup with Chorizo, Pumpkin, Kale & a Poached Egg

Chicken and ham broth with rice, pumpkin, chorizo, sage and a poached egg

Chicken and ham broth with rice, pumpkin, chorizo, sage and a poached egg

I don’t like telling you what to do, but on this occasion, I must. It is almost the weekend, and it is very much Autumn, so what I need you to do, is to go out and buy a couple of raw chicken carcasses (most butchers will have them, and failing that 500g chicken wings), some ham bones, if you can get them, or a ham hock. You see with these, and some veg, you can make a sublime broth which will keep you in gorgeous soups for the week, as I have done. I just needed soup and lots of it.

A home made broth is wonderful, far surpassing any commercial pretenders. Even those home made ones you see in shop fridges will not have been made with the love and care that yours can be made with at home. Love and care brings flavour, and health, and joy. I am insisting that you give this a go.

A good home made stock will have clear strong flavours, but it is gentle too, and only ever supports what you add to it, it never dominates. Shop bought stocks, especially the cubes, always do. It is an effort, but making a big batch when you have the time is very rewarding, the bulk of the work lies in waiting for it to be done.

There are many things you can do with this stock. A steaming mug of it on its own brings great pleasure and sustenance. With shredded chicken, leftover or not, some spring onions, some coriander and some chilli, you have a vigorous bright chicken soup, with a ham backbone. It also freezes well. Read more

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Taste Portugal: A Day on the Algarve Clam Digging & Cooking with Heinz Beck [Part 2: Heinz Beck’s Recipe for Green Tortelloni with Frutti di Mare]

Making Heinz Beck’s Green Tortellini with Fruitti di Mare 

So,  you have just been out foraging for clams with a 3* chef. You have fallen over on the boat (just a few scratches), and you have a wicker basket full of clams. What do you do next? Head to the kitchen, of course.

Getting a chance to cook with Heinz Beck in his kitchen at Gusto at The Conrad, Algarve was a treat. He is (obviously) talented, but he is also very thoughtful, helpful and open to food writers blundering around his kitchen. We cooked 2 dishes, Bacalhau with Herbs, Pepper sauce and Fennel and Green Tortellini con Frutti di Mare, both flavourful, light and healthy, and just what my body is screeching for at the moment. I am on a bit of a fresh pasta kick – you will have noticed – so I will share the pasta recipe with you now. It seems complex, but it is all achievable, and it is a perfect lunch for friends. Just give it time, perhaps get your friends to pitch in as you do it.

Enjoy!

Ps. – passionate pastanistas out there, there are only 2 places left for my full day pasta cooking class on Saturday 18th October. There are still places for the later dates, but they are filling up.

RECIPE: Green Tortellini con Frutti di Mare

adapted from Heinz Beck 

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A Big Brunch and a Recipe for Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise (In Partnership with Tabasco® Brand Pepper Sauce)

In Partnership With Tabasco Badge

Brunch! Boiled Eggs and Tabasco butter soldiers; Feta, Corn & Tabasco Cakes; Tabasco Crab Devilled Eggs; Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise

Brunch is my thing. I have brunch everyday when I am at home. I am a sleepy morning creature and my body is not ready for anything except coffee for the first few hours. I have always been like this. My body likes evenings and night time, and while early morning is beautiful and, increasingly, I do wish I was a morning person, it is not when I am at my best.

I am great at brunch though. I love it. My body is awake and hungry and eager to eat. Often eggs. Almost always with some chilli. I love a brunch dish that packs some heat (as you will have seen regularly on my instagram). Eggs never cease to amaze me with the amount you can do with them. Fried, poached, boiled, gooey, oozy, spread on toast soldiers. Eggs are brilliant when you force fat into them, as you do when you make hollandaise or mayonnaise. Eggs also love Tabasco, so when Tabasco asked me to come up some recipes and host a brunch for my friends to showcase them, it had to be an eggy one. Read more

Article

Kapitan Chicken (Malay Chicken Curry)

Malay Chicken Curry

Kapitan Chicken (Malay Chicken Curry)

I know how annoying it is when people like me say: please go out of your way to find this impossible ingredient, I promise it is worth it. But it is! In this journey we have taken together over seven and a half years of blogging, we are all now toasting and grinding our own spices, right? And doesn’t it make a big difference? Well, trust me when I tell you that getting your paws on some fresh turmeric makes a huge difference here too. It is also fairly straightforward. I always used to peel it, but the chef that I cooked with in Malaysia (at The Meritus Pelangi Hotel) made a paste with it unpeeled and it made no difference. I now consider myself educated. I was fussing unnecessarily, which is really not how I like to roll.

Fresh turmeric is having a bit of a hipster moment, but some of us (cough) have been using it for a long time. The hipsters are on to a good thing with their turmeric tea though. It is ridiculously good for you. It is a really potent anti inflammatory agent, is brilliant for easing burns (the powder mixed with double cream – thank you Maunika for that tip) and there is lots of research that indicates that it is helpful in cancer treatment. It is very tasty too.

I suspect many people store dried turmeric in their cupboard for ages and then think it is tasteless. Dried turmeric, like all spices, needs to be fresh and stored in an air tight container. Fresh turmeric is very different and is an aromatic delight. A rhizome like ginger, it has some similar properties, but is floral by comparison. A lot of supermarkets stock it in the UK these days. Indian food shops do too. Read more

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Home Fried Potato Hoops with Parmesan, Cumin and Chilli, Nominated for the Red Woman of the Year & Kate Bush, Before the Dawn

Home fried potato hoops with parmesan, cumin & chilli.

Home fried potato hoops with parmesan, cumin & chilli.

Well, this week has been pretty good. I was nominated for the Red Woman of the Year yesterday. It was my second time being nominated, and I was really honoured to be included among such brilliant and inspiring women. It was awarded last night to a very deserving Deliciously Ella in the blogger category. Ella has achieved so much at the tender age of 23, and all in an effort to manage a debilitating illness. The result? Success (she no longer requires her medication as the result of her very healthy diet), a beautiful health food blog, a recipe app and a book on the way. She is self taught too. Thomasina Miers, food writer and restaurateur (Wahaca) and Laura Bates of Everyday Sexism, two women that I hugely admire, were recognised too. Good on Red for recognising these women, and also for illustrating their achievements so that they can inspire those coming behind them. You can see all of the winners on the Red website, and in the magazine soon too, I am sure.

I spent last night at Kate Bush’s new mesmerising show, Before the Dawn. You got tickets?! Yes, I was one of the lucky few to secure tickets, I made sure I wouldn’t miss out, and had 2 friends try for me (one succeeded so I am going twice!). I myself had two browsers and five tabs open in each, so I managed to get some too. She, too, is an inspiration. I am a lifelong fan (I heard Wuthering Heights when I was 3, and have been hooked since) and I was so thrilled to be there. The whole audience was so engaged and committed to her every note and move and she got several standing ovations throughout the show. It was the best gig of my life, but so much more. It was theatre, it was drama, it was fantasy, it was powerful and tender. It was all encompassing. After 3 hours, I didn’t want it to end. If you can at all, go. Read more

Article

Caramelised Onion, Coconut & Egg Curry

Caramelised Onion, Egg & Coconut Curry

Caramelised Onion, Egg & Coconut Curry

Shall we talk again about another much maligned dish? And more than that, a breakfast concept that some love and others think is bonkers. Even though over a billion people eat it! I am talking about Egg Curry and curry for breakfast (or any manner of spiced breakfast at that).

People, you are really missing out if you have not tried both of these things. It is my mission to open your eyes to it. Why is egg in curry even a funny thing? Eggs in curry are rich, light & gorgeous and curry makes the perfect breakfast (curry being a general term for over a thousand diverse dishes).

I often use leftover curry or make a simple curry fresh to poach eggs in (a la huevos rancheros, but Indian style). I love spice for breakfast when I am in Asia, and often at home too. A meaty congee (chicken or pork) pepped with chilli oil, nuts and tofu is a perfect start (would you like a congee recipe too?). One of my favourites was one I had in a small town outside Bangkok on the street. There was a queue of people, so I joined, and shortly after was eating a divine bowl of pork and pumpkin congee with shreds of deep fried tofu. All for less than £1.

Breakfast congee in Hong Kong

Breakfast congee in Hong Kong

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Pasta e Fagioli

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You know that food you love? The one that is so everyday, common place, so simple, but so very good. You make it all the time, and eat it joyfully. It rescues you from every grey day, every brain cloud. It is perfect and it knows how to tackle your mood. It totally gets you. But, that amazing dish itself is misunderstood. Often because it is not made right, not faithfully, or with love and care.

Pasta e Fagioli is one of those dishes. Carbs and beans? CARBS AND BEANS?! Why is everyone so harsh about the carbs these days? They are delicious, and soothing, and yes, I do eat too much of them, but how can I not? They are pasta, sourdough bread, udon noodles. All of the most delicious things that soothe my week. I eat well, I don’t eat processed food (except for occasional crisp and haribo based lapses), I feel no guilt. Why should I? Carbs are ok folks. Just relax and enjoy your dinner. Life is hard enough without removing the carbs from it.

If people only knew how good Pasta e Fagioli could be, they would put down their carb warrior shields immediately, grab a spoon and eat it. With gusto! They might even ask for seconds. (They will). The simplicity and gorgeousness of leftover home made egg dough pasta scraps (maltaglati – literally misshapen), rendered tensile and silken by a last minute addition to a luscious fresh borlotti bean, tomato, herb and pancetta broth, that has been brewed slowly and gently, teasing out the umami from the pancetta, the sweet pop of fruit from the tomato and the aroma of herbs finished with gentle chilli heat. Read more