All posts filed under: Recipes

Recipe: Za’atar Baked Cauliflower with Harissa Garlic Yoghurt

It has been a bloody long time since I posted a recipe. Why? Honestly, I have been very lazy at trying new things. It isn’t that I haven’t been cooking – I still take a weekly trip to the market on Saturday mornings, but for the last few months I have been cooking the exact same thing every week. Boring, I know, but I haven’t had the head space to think about other options. Until now. This dish is inspired by one of the most delicious things I tasted when I lived in Melbourne. I worked as a waitress in a cute little neighbourhood restaurant called Huxtable, which sadly closed down not long after I left. This cauliflower with harissa yoghurt had been on the menu since the restaurant opened in 2012. And remained one of the favourites until they closed their doors. Try it and you’ll see why. The only real difference between their version and my version is that they deep fried it. I’m not nutty enough to buy a deep frier for …

Gin & Tonic ice cream by Jude’s and Sipsmith

What do award winning Sipsmith’s gin and Jude’s ice cream have in common? They are of course both quintessentially British, but now they have teamed up to make Jude’s Gin & Tonic ice cream – splendid old chap! Sam Galsworthy, Sipsmith co-founder explains “Our collaboration with Jude’s is the perfect marriage of two Great British Summertime institutions; ice cream – and the gin and tonic.” Grab a limited edition Gin & Tonic ice cream this summer at Selfridges, online at Ocado, or at various on-the-road events. Having a summer soiree? Why not impress your guests by serving up some Sipsmith and Jude’s Gin Alexanders? Hello summer, meet gin. Sipsmith and Jude’s Gin Alexanders Ingredients 40ml Sipsmith London Dry Gin One scoop of Jude’s Gin & Tonic Ice Cream Method Combine ingredients in a shaker and shake until ice cream melts Serve in a chilled coupe glass with a dash of nutmeg

Picanha Mini Roasts with Miso Glaze

 I was recently treated to a hamper of goodies from Simply Beef and Lamb, which included the picanha cut of beef – the corner cut of the rump, a recipe and the ingredients to make picanha mini roasts with miso glaze. This recipe was created to match this particular cut of beef.  Having had this cut before, when I slow braised it for a steak pie, I knew the meat had a wonderful flavour so I was excited to be cooking it again. The miso glaze made a delicious addition and went really well with steamed winter cabbage and wild rice. Unfortunately, I think my oven may have produced a higher heat than the suggested one as, after cooking for the recommended 25 minutes, the meat was completely overcooked and chewy. I would like to try this recipe again but, as ovens often vary in temperature I would like to fry the meat on a griddle and drizzle with the miso glaze before serving. Recipe Serves 4 Preparation time: 10 minutes Cooking time: 25-30 minutes …

Artisan Home Brew Master Class

Where Artisan Coffee School What Artisan Home Brew Master Class Experience A couple of weeks ago I made my way to Ealing Broadway to attend the home brew coffee course at the Artisan Coffee School, which is located within the Artisan coffee shop started by Edwin and Magda. The school offers an impressive variety of coffee courses from an Introduction to Coffee to Latte Art, to Home Brewing, right through to courses on how to start your own coffee shop. As someone who enjoys far too much coffee on a daily basis, I was really interested to find out more about what actually makes a good coffee. Even though the course is only 90 minutes, you get to learn a huge amount of really interesting factors that are involved in brewing your own coffee. The different brew methods for example, which include V60, (my favourite) aeropress, cafetiere/french press, and drip coffee. I had no idea there were so many different methods, did you? Actually to be honest, I hadn’t really given it much thought before, …

Recipe – Winter Vegetable Stew

A healthy mix of vegetables, pulses and spices makes this an ideal dish for warming your cockles on a cold winters day. It’s quick and easy to make, and very filling too. Serves 4 Ingredients Glug of Olive oil 1 large onion, chopped 2 garlic cloves, chopped 1 celery stick, chopped 1 carrot, peeled and chopped 1tsp ground turmeric 1tsp spicy paprika 1 inch fresh ginger, peeled and chopped 1 tin chopped plum tomatoes 500ml water 1 tin butter beans Handful broccoli, chopped Handful green beans, chopped Sea salt and black pepper, to tste To serve Yoghurt Fresh Coriander Method Heat oil in a large saucepan and add the chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add the celery and carrot for a few minutes, before stirring in the ginger, turmeric and spicy paprika, ensuring that they do not burn. When the spices smell fragrant, add the tomatoes, lentils, butter beans, water, salt and pepper. Cover and simmer for 20 minutes. Stir in all …

Recipe: Muntjac Meatballs

I arrived in Melbourne 6 days ago and have found that I have a lot of time on my hands at the moment while I look for work. Despite feeling a little lost without a job to head to every morning, it has been good in many ways, mainly due to the fact that I can cook breakfast and dinner every single day! I saw this recipe on Foodsessed and tried Mike Robinson’s Muntjac meatballs yesterday, but as muntjac (a small deer) is so hard to find, we used lamb mince instead. Recipe For the Muntballs 250g (8.81 ounce) minced Muntjac – I used lamb 250g (8.81 ounce) Ricotta cheese 100g (3.52 ounce) finely grated Parmesan cheese A little grated lemon zest One egg Salt to taste For the sauce Two large jars of good quality Passata A man size knob of butter Three smashed cloves of garlic Salt to taste A pinch of sugar to sweeten things up A sprinkle of fresh basil to finish Grated nutmeg to finish I used the following inforgraphic …

Recipe: Dutch Mustard Soup

This Dutch Mustard Soup is the perfect winter warming dinner. Make enough and you have a delicious lunch the next day, too. Ingredients 1.l water 2 chicken stock cubes 125ml creme fraiche 2 tbsp wholegrain mustard 125 ml cream cheese 4 tbsp cornflour 1 spring onion, chopped 5 rashers bacon, sliced and fried Extra virgin olive oil to drizzle Salt and pepper to season Method 1. Bring water to boil. Add creme fraiche, mustard and cheese and whip until smooth. 2. Add cornflour. When the soup thickens, add salt and pepper to taste. 3. Garnish with spring onion, bacon bits and olive oil.