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Continue reading →: *Prawn tacos with pico de gallofrom Is This a Cookbook?: Adventures in the Kitchen (page 160) by Heston Blumenthal It might not look good, but these were delicious! Prawns marinated in chilli, oregano, garlic, ground cinnamon, cumin and vegetable oil, and afterwards flat fried. Pico de Gallo: onion, tomato, lime juice & zest, & vegetable oil. Fresh coriander, iceberg…
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Continue reading →: *Tortillasfrom Is This a Cookbook?: Adventures in the Kitchen (page 158)by Heston Blumenthal. I couldn’t source masa harina so I substituted ‘Pan’ pre-cooked white corn meal enriched. The difference apparently is that masa harina has been soaked in lime water in a process called nixtamalization. I had bought a tortilla press at Vinnies…
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Continue reading →: Brown rice and lentils with pine nuts and spinachfrom Tossed: 200 Fast, Fresh and Fabulous Salads by Jane Lawson. This was very good. Lentils cooked in a mirepoix of onion, garlic, carrot and celery. Add brown rice, chopped seeded tomato, coriander, mint, spinach and toasted pine nuts. Dressing of EVOO, balsamic vinegar and lemon juice with P…
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Continue reading →: Braised onion piefrom Your Place or Mine? by Gary Mehigan and George Calombaris. This is George’s recipe. My wife loved it. It was good, but I think the 4 hours it took wasn’t worth the effort. Lots of onions, shallots, & leeks with some thyme and bay leaves cooked on medium high…
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Continue reading →: *Tomato and Ricotta Salad with Citrus Gremolatafrom Claire Aldous / Dish. Delicious and quick. Mixed tomatoes, ricotta, and black olives. Gremolata of lemon and orange zest with red onion, garlic, mint and parsley. Finsished with EVOO, P & S. My only suggestion would be to zest the orange and lemon over the salad, otherwise the…
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Continue reading →: *Pea and Broccoli soupfrom Simply Nigella: Feel Good Food (page 106) by Nigella LawsonDelicious and very simple. This is likely to become a regular. Reminicent of pea and ham soup without the ham. The recipe is online: https://www.dailymail.co.uk/home/you/article-3235485/Simply-Nigella-Pea-broccoli-soup.html Nigella uses a mint tea bag, however I used fresh mint to make the stock. Basically…
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Continue reading →: Madras Fish Curry of Snapper, Tomato and TamarindFrom Rick Stein’s India. Recipe online. https://thehappyfoodie.co.uk/recipes/madras-fish-curry-of-snapper-tomato-and-tamarind/ This was good, but not great. Perhaps the curry needs to cook a lot longer to let the flavours develop. Yellow mustard seeds fried with onions, then lots of fresh curry leaves, spices of Kashmiri chilli powder, turmeric, and ground coriander. …
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Continue reading →: Spiced chickpea wraps with tahini dressingfrom Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 32) by Thug Kitchen and Michelle Davis and Matt Holloway This was good, but not worth the effort (both in cooking and cleaning up). I probably overcooked the chickpeas trying to get them…
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Continue reading →: *Sous-vide Turkey Breast with Crispy SkinLast years Deep Fried Turkey Breast “Porchetta” was very good. But t J. Kenji López-Alt at Serious Eats came up with this alternative, and it is the easy winner: https://www.seriouseats.com/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving. Turkey breast cooked in the sous vide at 63C for 3 hours. Skin cooked in the oven at 200C for…
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Continue reading →: *Confit of Petuna ocean trout with fennel saladfromTetsuya by Tetsuya Wakuda I depart from the cooking method in the book (which was adapted for home cooks). After marinating the trout overnight in the refrigerator, it is place in a non reactive dish on a bed of carrots and celery (so the fish does not touch the pan) and completely…
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