All posts tagged: Recipe

Corn with Lime & Chilli Butter and Feta

This morning something joyful, simple and full of flavour. I was thinking about corn, how wonderful it is and quick, and remembering how I had had corn in some Mexican restaurants. With a fresh tangy crumbled cheese on top, and of course, a kick. I am working on a whole slew of BBQ recipes this week, and some sides are warranted, so let us start here. Working with what we have, instead of a Mexican cotija cheese, I use feta. Feta, a Greek cheese, is protected, and can only be called feta if it is the traditional cheese produced in specific areas of Greece from sheep’s milk, or sheep and goat’s. You, of course, know it, and it is widely available in supermarkets. The real stuff is aged for a minimum of 3 months resulting in a salty firm & crumbly cheese with a bit of a tang. Imitators pale by comparison and sometimes taste odd, but there are some fantastic British & Irish sheep’s cheese you can use too. Like Irish Knockalara (from my …

Sunshine Rice & Eggs

Sunshine rice! Cheesy, isn’t it? But why is cheesy a bad thing when cheese is just so good? Shall we try and reclaim that? Like I was doing with Like a Girl when I decided to title this blog Eat Like a Girl . Which is now the subject of a viral advertising campaign, I notice, which is a very good thing. As Like a Girl is, and it is something to be proud of. Now, lets work on cheesy. Or, maybe we have other things to do? Like finish books and things. (Yes, nearly there with Project: BACON, and more on that soon!). I looked at my breakfast this morning and thought, oh, that looks like a gorgeous perky sun, within another one peeking cheerfully from inside of it. And so, a sunshine breakfast was declared, and devoured. The rice was leftover from my dinner the night before (pan fried mackerel with habanero, curry leaf & lime butter sat on top of it, that recipe soon, once I have tested it again). It is fairly speedy to put …

Rigatoni with Bolognese Style Ragu and Crispy Kale

Can you handle another ragu recipe? So close to the last? I ate this ragu several days in a row last week, which is normally something that I am loathe to do, but this was so delicious and utterly more-ish, that I couldn’t resist it. It has a little twist too. Normally ragu is served with parmesan, but I chose something else, also intense, oven crisped kale with paprika and sea salt, for a wonderful textural and flavour contrast. It is something that I do quite often, I have blogged about it before too. One of the things that I love about Italy is their adherence to tradition. They love their recipe rules and stick stringently to them. Very much so. Do not break the rules! They eat so well as a result. Who wouldn’t want to be Italian? One of the good things about not being Italian is that I can come home and absorb all of the different influences and stories and concoct something new. I can make something inspired by tradition, but not …

Mango & Lime Friands (Two Versions: Buttery & Dairy Free)

Sweet! I want something sweet! And full of sunshine. I can no longer take the grey, grey sky that hangs so low over my head. Friands remind me of Australia. Bright blue skys, rolling frothy seas, cliff walks, great breakfasts, and all of their wonderful cafés. We have many great Australian cafés in London now too, and the friands are popping up, but like everything, you really can’t beat making them at home. They are so simple and take a maximum of 10 minutes to prepare, and 12 – 15 minutes to bake. You will be stuffing your face with friands in no time, and your biggest problem will be trying not to eat them all. I love a friand but I don’t need twenty of them squeaking at me from the kitchen – eat me! eat me! eat me! – 6 is too many but it is the least you can make so make sure that you can share them with someone, or some colleagues. Maybe you are not like me and have some self control, but …

Piri Piri Chicken (Using a South African Marinade Recipe)

Piri piri is the name of a chilli, and also a sauce containing it. Piri piri chicken (also called peri peri) is a terrific dish made using the sauce, and, er, a chicken, found in Portugal and Southern Africa, and increasingly everywhere else, thanks to Nando’s. I am not comfortable eating the Nando’s one though, as the chickens are barn reared and I think they could do better. I mean, why not? They are in a perfect position to raise standards rather than do the minimum to meet them. I have had piri piri in many places. Portugal (the Portugese brought the chillis back from Africa, and also brought them to Goa), where the piri piri tends to be a chilli oil which is liberally brushed on a rotisserie chicken. I have had piri piri in South Africa too, where the sauce tends to be thick and fruity, with spice as well as chilli heat. I have also had piri piri from Mozambique, not in Mozambique but in Maltby St in London, where Grant Hawthorne aka African Volcano makes …

The BCKT (Bacon, Crispy Kale & Tomato Sandwich)

I have been in Toronto for almost a week and I have learned a few things. Happily this trip coincided with fiddlehead season, again, so that was a treat. And I now see that everyone in Toronto is even more obsessed with kale than they were before. Green kale, purple kale, cavolo nero, baby kale for salads and kale juices (offensive, sorry, I tried and it was like drinking bile. Might work with some apple?). There are kale cookbooks, the Indian restaurant I am sitting at right now in Toronto airport has a kale salad but with an Indian twist. It is endless, and that is good, infernal stomach rotting juice aside, for kale, generally, is a very good thing. Especially when crispy. (Mmmmm, crispy!* Now there is a word that polarises as much as kale. But I like crispy, even if incorrect and so I shall keep using it). So, you all know I love bacon. I mean who doesn’t, at least who doesn’t that doesn’t have religious objections to it? I have never …

For What Ails You: Aromatic & Hot Chicken Soup Powerhouse [Recipe]

So, I told you all about my curry eggs cold smasher the other day. Yes, it is a cracker, but it didn’t smash my cold quite as quickly as I wanted to. So, there was nothing for it, I had to call in the reserves: chicken soup, with a twist. There is scientific evidence that supports the notion that chicken soup is in fact Jewish pencillin (as it has always been said to be). It tastes great too and is not too traumatic a recipe for when you are poorly, as long as you have a chicken in the house. I didn’t but a friend kindly brought one round for me and so I was set.

A Remedy for a Head Cold & Jet Lag: Eggs Poached in a Simple Homemade Curry [Recipe]

Singapore was great. My first visit, I was greeted by a vibrant and very friendly city that is obsessed with food. I ate what I could, but never enough. There are so many different dishes to try. I am heading back quite soon on a stopover to complete my list. Which is lost, but more on that in a minute. As great (and brief) as the trip was, it didn’t end well. My phone, with so many of my photos, all my notes and recorded interviews was MIA. I left without it and have had no luck tracking it down. When I got home my flatmate asked if I had a cold and I realised, fark, I do! I had put it down to hay fever the previous days. I don’t like to moan – especially on here – but after a night of absolutely no sleep and a stonking head cold, with a missing phone, and falling behind with work as I can’t think straight, I feel like crap. But, there is a solution. …

Recipe: Hot Wings with Blue Cheese Dip (Because We Must)

Some days demand chicken wings. Today is one. The best bit of the chicken for snacking on, the skin to flesh ratio being somewhere in the region of can-solve-most-of-lifes-problems, chicken wings are also very reasonable. Even in my local posh butcher, a kilo of lovely free range wings costs just over £5. Everyone should have a recipe for hot wings in their repertoire. So easy and so gorgeous, spiked hot crisp wings dipped into a soothing cool blue cheese dip is all that you have ever wanted after a bad day. Or any day. Frank’s Louisiana Hot Sauce is what makes the wings sing, you could make your own, and it is the kind of thing that I often do, but in this case, truly, Frank’s have done all the work and made a great sauce. So, like every other hot wing fanatic on the planet, I use that. They take little work. I roast the wings until the skin is just crisp, prepare the hot sauce which takes, oh, 2 minutes, then douse the wings …

Crisp and Fluffy Raised Waffles [Recipe]

So hopefully you have all got your waffle irons right now, and are ready for some waffle slinging action. I have another waffle recipe and it is a cracker. The US and Europe have distinct culinary influences. I never heard of Julia Child until I was obsessed with cookbooks, well into adulthood, and foraging for inspiration amongst culinary bookshelves. I grew up with Darina Allen, and later other grand dames like Claudia Roden, Madhur Jaffrey and Elizabeth David. In the US, Julia Child was the first port of culinary call for most, and similarly their different cultural influences point to different everyday recipes, which brings me neatly to the raised waffle, or waffle at all, in fact. 

Movember: Getting my Mo On with a Cook Off [Video]

Remember , remember the Mo of November. Moustaches aren’t just for hipsters, you know. Movember has swung round again, and while I can’t grow a moustache to support them – quiet down the back! – I did get involved in the #mofoodfight, a fun video cook off to generate interest in and awareness of Movember, and their new book Cook Like a Man: The Ultimate Cookbook for the Modern Gentleman (priced at a ridiculous £5.98 on Amazon right now, and a very reasonable £9.99 in the shops). I dragged my carcass to a studio at way too early o’clock of a morning (hey! I am self employed, I don’t get up before 7am, you know), and it wasn’t long before I was cooking on camera with Pete Brown, maestro of beer and cider and all things in between.

pork-belly-txt-2

Roast Pork Belly with Apples, Cavolo Nero & Marcona Almonds

I am up to my oxters in bacon and pork belly, testing recipes and cures for my next book, Project: BACON, and making bacon boxes to send to people who subscribed for them. Something had to give, and today, it was me. I stole 1kg of the pork belly earmarked for a cure that would transform it into chilli bacon, and roasted it instead. I needed it. I had too much wine last night and I am pretty fragile (er, maybe hungover) today. It is a typical routine really: work hard, play hard, fall over, roast some pork belly. I love the stuff and it is so comforting. I have two pork belly recipes in Comfort & Spice, and one is a slow roast over 6 hours, but at 11am I decided that I wanted it and I wanted it NOW so this is the quicker version which results in a firmer meat, and not a tender yielding meat that results from the slow roast. A few years ago I was going through a pretty …

Chorizo Jam

Recipe: Chorizo Jam (and ONIONS! Why do you hurt me so?)

Gird your loins, there is another chorizo recipe coming through. But this one is fabulous – even more than the others – even if I do say so about my own recipe my very self. Hey! It is chorizo week after all. Self declared and right now confined to, er, one London household, but I think this thing could get really big, you know? No? But I want to talk about onions too. Onions. So important, yet so traumatic. One slice, and that acid sting stirs up and before long there are tears running down my face. Sometimes it drives me crazy (shakes fist at the sky!), other times I almost enjoy the gentle release and relish in the temporary sadness. Sadness is ok you know, as long as it is not ever present. I thought that chopping onions in my food processor might ease the pain, but no. A small London kitchen has nowhere to hide from an onion ambush. And really, it is ok. Onions are onions, and a culinary war wound are those tears …

Recipe: Judion Bean & Chorizo Stew

Recipe: Judion Bean & Chorizo Stew (or Hello Autumn!)

Did someone declare it chorizo month? Was it actually me? I fear it was, and my fridge is full of the stuff. I bought lots of gorgeous cooking chorizo to bring home to my siblings a few weeks ago and in my rush to the airport forgot to bring it (sorry, if you are reading this, but it tasted really good, ahem). My office / pantry / chaotic-room-full-of-stuff has lots of randomness purchased in London’s aladdin caves and brought home from my travels. So does my room. So does the kitchen. Every crack and cupboard is rammed full of something or other. Opening a cupboard door may result in an injury or it may provoke a gentle surprise when I am hit in the head by something fabulous that I forgot was in there. My task right now is to sort the whole mess out, which makes for great cooking. Some of this mess right now is beans. Bags of them. Little ones, big ones, black ones, purple ones, speckled ones, white ones of all …

RECIPE: Roast Feta with Tomatoes, Oregano, Chilli & Red Onion

Recipe: Roast Feta with Tomatoes, Oregano, Chilli & Red Onion

My return from Greece last weekend was chaotic, to say the least. I woke up feeling far from fresh and very sleepy. I had with me a stockpile of Greek ingredients: feta, fava, oregano, extra virgin olive oil and vinegar. I wanted to play. I invited a friend round for dinner. I had spent the day making eclairs (recipe on My Daily) and had already eaten four before I dialled in my eclair SOS. Save me from myself, come immediately, I just can’t resist them, I plead. So we had a backwards dinner, eclairs to start, while I pottered around the kitchen playing around, a glass of Santorini Assyrtiko wine keeping me company. I made several dishes that night, and will share this Roast Feta with you now. I was thinking of the Santorini tomatoes, tiny and intensely sweet having grown on that arid volcanic soil. I hadn’t brought any with me, but I did have oak roasted tomatoes from the Isle of Wight Tomato Stall, a regular from my culinary arsenal. They are so intense …

Homemade gnocchi (another phone photo - my camera was stolen a few weeks ago so bear with me!)

Recipe: Homemade Potato Gnocchi

Gnocchi were a mystery to me until I went to Italy. The ones that I had tried before (this was before I moved to London before you roar), were leaden and rubbery and I could never see what the appeal was. I mean, everyone else must be wrong, right? Wrong. I was just eating crap processed gnocchi. The joys of gnocchi were revealed to me for the first time at the tender age of 22 on a trip to Naples to stay with a friend, her Neapolitan boyfriend and his family. Andrea’s Dad (the Neapolitan), ex military and the most wonderful and tender home cook, cooked for us every day. 3 courses for lunch with wine, an aperitif, and then us Irish girls had to go to bed for a bit because we were not used to this at all. Lunch in Ireland before then had been one course at lunchtime with no alcohol and back to business. Everyday, Andrea’s Dad got up early in the morning to head to the shop to get buffalo …

Sausage and Sage Frankanara - via a ropey photo from my phone

Recipe: Sausage and Sage Frankenara

It is not my intention to wind up the purists (well, occasionally it is) or the grammar police (cough), but sometimes I do. I consider myself a bit of a purist too, and I am both intolerant and intolerable about some things, but then sometimes, I veer so wildly off course and discover a delicious, happy and impure ending, that I can’t help but embrace it with joy. That is where I found myself this evening. I have had a bit of a traumatic week (which I will fill you in on another time), and I am in Ireland, away from home (even though it is home, and that is confusing). I had bought sausages on arrival (I love Irish sausages and always have them when I am home), and I was starving. I was looking out the kitchen window at the driving rain and the grey sky but also at my sisters herb garden and the wild enormous sage bush. I thought of the sausages and ooh-eeee wouldn’t they be lovely together? Then I …

Recipe: Corn, Ham & Tomato Fritters

Spending so much of the spring out of the country means that I have a lot of catching up to do, both with friends and with restaurants. Hello, London! Let us get reacquainted. I am BACK. I love the summer here and I love getting out and about and enjoying it. This is mainly enormous fun, but it has some down sides. The occasional hangover and the need for something soothing sometimes wakes me like a siren. You know how it is, especially in London. Have a great night, miss the last tube, struggle to get home, and wake up feeling fragile, but hopefully still a little giddy from all of the fun. I need some restorative food solutions for these situations, that I can balance out when feeling a little less frenetic later on (in the interest of feeling healthy and achieving my current aim, fitting into that favourite red vintage dress of mine). These fritters are one. This is not health food (of course not). At least not for the physical body. For the soul …

Recipe: Deep Fried Pasta Snacks with Manchego & Paprika

Who doesn’t like the crispy bits on the top of a mac ‘n’ cheese? They are my favourite bits. The crispy bits of anything frankly, and I must be honest, I have a real problem with crisps. If there are any in the house, I just can’t help myself. From the toxic orange cheesy corn snack to swish expensive Spanish crisps fried in extra virgin olive oil, I am helpless when in range. So, I rarely have them inside the front door. Some days however, when I am controlling my access and there are none in the house, I still want some or something / anything to snack on. This has been a life long problem, and I first tried to make crisps when I was a child from the left behind small potatoes in the field in front of my house. I wanted to replicate exactly what I had had from the shops so, after a few efforts I was disappointed, and stopped. As an adult I have had a lot more success. The …

RECIPE: Vanilla Ice Cream (from scratch, simple & delicious)

Hello everyone! Are you enjoying the sunshine? Yes? No? It is a little hot isn’t it. Not that I am moaning about the heat, I am not. It is mainly joyful except from oh, 10am to 6am, when I drag myself around like a sloth, but this is not the fault of the heat. It is the fault of my rental apartment which has no air con. For when do we ever need it except for a week or so in the summer. I need it now, and I don’t have it. I don’t even have a fan (I am working on that). So without all of this, what am I to do but to obsess on ice cream, icy drinks like granita and allow myself an occasional snooze, just so, you know, I can deal with it all. Lets start with ice cream. Frozen custard, that is all it is. The custard is proper custard, home cooked, and not the Birds variety which as a child I used to adore (and is simply coloured …