All posts filed under: Snacks

Recipe: Chipotle and Brown Sugar Candied Bacon Honeycomb Butter

It is an indulgent time of year, and this recipe is at the pinnacle of indulgence. Despite the bacon, it is a sweet, and is wonderful on pancakes or simply on brioche toast as I have done here. I also fancy some with some eggy bread. A nod to Bill Granger first. The first time I had honeycomb butter was with his ricotta hotcakes at one of his cafés in Sydney about 6 years ago. I was captured by it. Searches for honeycomb recipes at the time failed, and I was not happy with the alternative of chopping a crunchie and putting it in my butter. I researched further and figured out it was a simple combination of sugar, brought to temperature and bicarb to make it aerate. I played around with sugar and golden syrup combinations until I got the perfect chewy crisp honeycomb. Too little golden syrup and it is dull and too fragile, too much and you will lose your fillings. I also add a little cider vinegar to boost the bicarb …

Recipe: Chicken Liver Pate for the Soul

As the nights close in and the days get colder, I increasingly reach for comfort. I want something rich and delicious and I want it fast. Some treats in the fridge, whether delicious cheeses or spreads that welcome toast, are perfect winter fodder. Over the last few years I have become a little obsessed with duck and chicken liver parfaits and pates. Duck liver parfait is one of my favourite things in the world. Regular doses of it spread liberally on some bread or just from a spoon at times that required it, powered me through the intensity that was writing my book. I am going to share a recipe for that too, but for now I want to start with Chicken Liver Paté. Easy, cheap, rich and delicious. That spells recession Christmas to me. People are afraid of chicken livers. Why? Liver in general gets a bad press because it is often served over cooked and rubbery. It is associated with times of deprivation, when those little chicken livers are so luxurious when cooked …

Recipe: Sea Salt & Paprika Kale Chips

Kale chips. You are starting to worry now aren’t you? You are remembering that I have recently been to the west coast of Canada (British Columbia), and now you are worried that I have gone all – well, west coast – on you? Don’t worry, I haven’t. You can still expect to see lots of pork belly, Iberico lard, and all lovely, tasty, and yes, fatty things here. For, we are embracing of all things food. And that includes kale chips. Kale chips! What am I talking about? Raw food people love them. They dehydrate kale for hours so that they are left with crispy dry kale. I don’t have a dehydrator so I came up with a way of doing these in the oven. They are a fabulous (and quick) sulphurous little snack. To make these crispy treats, I dress a single layer of kale with a generous splash of extra virgin olive oil. I then sprinkle them with sea salt and smoked Spanish paprika and roast them in a hot oven until crisp. …

Queen Olives Stuffed with Sobrasada, Homemade Ricotta & Sage

Recipe: Fried Olives Stuffed with Sobrasada, Homemade Ricotta and Sage

Are you ready? For a molten hot slightly spiced delight? With spiced sweet sausage and gorgeous bright green olives? Stuffed with homemade ricotta, some punchy sweet spicy sobrasada and some earthy sage? I think you are ready. These are good. This recipe is based loosely on Ascolane Olives, stuffed olives from the Ascole region in Italy, and usually stuffed with the likes of pork, veal, lard and parmesan. Spuntino in London do a lovely version with anchovies, parmesan and sage. In fact there is a lovely recipe for these in the Polpo Cookbook (a lovely book, and one I would heartily recommend for Italian food fans). Mine are different. From my previous post you will have seen that I was in Spain last week, with the Olives from Spain folks. We visited olive groves in the sunshine and tasted many varieties from the large queen olives to the very small. That, combined with a trip to the market in Sevilla the next day was exciting and inspiring. Ideas flooded as I hopped from stall to …

Recipe: Naughty But Nice N’Duja Devilled Eggs

What, what, what? N’duja devilled eggs! What are those pray tell? Well, dear reader, I think the devilled egg is much maligned. I love it in every form from the most simple, to one that’s been pimped with anything from spices to pork (or pork and spices), as I have done with this n’duja one. I have written about n’duja many times, I even have an n’duja pig. It’s a spicy spreadable sausage from Calabria in Italy and is so utterly addictive, that I worry what is in it. This week, I have been working on some recipes that use it as an ingredient as I want to enter a competition (you know how I love them). So it’s been an n’duja kind of week. I had a little left over at the end of my n’duja frenzy, and fancied something brunch-like and snack-like, so I pimped my devilled egg. This is simple, spicy and meaty, and is in an egg. What’s not to love? Eggs love chilli and spices (egg curry, huevos rancheros), pork …

Recipe from Argentina: Rabbit Empanadas

Rabbit Empanadas! I loved them. You loved the idea of them. I couldn’t just sit there and scoff them while tweeting the pictures then blogging about it so you could covet them, now could I? Well, I could but I didn’t think that fair. So, I asked the chef at Fierro Hotel – Hernán Gipponi – if he wouldn’t mind sharing, and very generously he did, and in English too. Thanks so much Hernán. I read the recipe and thought, but of course! Rabbit confit, that explains why they were so rich and delicious. The wonton wrappers give a crisp, light and delicious shell. And the piquant little bites of apple, the sweet onion and the crunch of the pecan nuts. Well, I have to stop typing as I now want to order them again. Make them, do! They’re gorgeous. Rabbit Empanadas Recipe Ingredients 1 Rabbit (clean, about 2kg) rosemary (to taste) garlic (to taste) Olive Oil (enough to cover the rabbit) 2 Granny smith apple 2 onions, finely diced 50 grs pecan nuts Wonton …

Festive snack: Toasted Pita with Mozarella, Tomato, Onion & Roast Tomato Dressing

I expect that I am not the only tail chaser this close to Xmas. Running around, doing last minute laundry, frantically packing suitcases, checking presents. Have I everything? Yes-I-think-so. I do, don’t I? Time for a snack! I am about to embark on an epic overnight trip to Ireland. Train to Holyhead, ferry to Dublin, and then train to Waterford, followed by an hour car drive home. Long, eh? And you thought Ireland was close to England, didn’t you?!It’s as close as you make it, and with all of my recent trips home, a budget jaunt was called for. So, the ferry it is. What to have? Not much in the fridge, so I slipped and slided to the shop, along the shiny reflective river of glass that my street had become. I contemplated and tried not to fall. Something light is required, for I am not a good traveller. I will also be awake through the night. I quite fancy some mozarella, and I do have slow roasted pulped tomatoes with a nice pinch …