Inspired by fresh produce from the garden, this risotto takes about 10 minutes to prepare if you have a pressure cooker! Heat some olive oil in a large frypan and add 400g (14 oz) of white zucchini chunks and season with salt. Cook gently while you prepare the rice. Preheat 4 cups of chicken or…… Continue reading white zucchini, spring onion and garlic risotto
bresaola salad
Here’s a classy Italian starter to serve with crusty bread. I may make my own bresaola soon but this one was purchased. The slices need to be very thin. Lay these slices overlapping around the edge of a serving platter. In the centre place a handful of roquette (aragula) leaves. Sprinkle a little salt just…… Continue reading bresaola salad
prawn and white zucchini pasta
This might just be my favourite combination for a pasta sauce. Slice 400g (14 oz) of white zucchini (courgettes) and 400g (14 oz) of prawns (shrimp) into similar sizes. Have ready a little white wine, 4 minced cloves of garlic, chilli flakes, salt, freshly ground black pepper, lemon juice and the finely grated zest of…… Continue reading prawn and white zucchini pasta
chocolate, liquorice and Pernod ice cream
Here’s a boozy ice cream for all you lovers of chocolate and liquorice. Measure 2 cups of full fat milk and remove 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup…… Continue reading chocolate, liquorice and Pernod ice cream
zucchini and feta spiral
Instead of spinach try this zucchini (courgette) version. Impressive looking and absolutely delicious! You will need about half a packet of filo pastry, defrosted and at room temperature. Grate 450g (1 lb) of zucchini using the large holes of a grater. Place it in a colander and sprinkle with ¼ of a teaspoon of salt.…… Continue reading zucchini and feta spiral
moros y cristianos
Moros y Cristianos is a traditional Cuban dish of rice and black beans. The name of the dish is a metaphor: Moros (Moors) represents the dark black beans, and Cristianos (Christians) represents the white rice. It refers to the period from the 8th – 15th centuries when North African Moors ruled parts of the Iberian Peninsula before being ousted by Christian kingdoms.…… Continue reading moros y cristianos
lamb siniyah
Loraine cooked this delicious Middle Eastern lamb stew with tahini crust from this recipe by the inimitable Yotam Ottolenghi. Serve with rice or bulghur. Season 1kg (2.2 lbs) of stewing lamb with ¾ of a teaspoon of salt and a generous amount of freshly ground black pepper. Set aside. Heat 2 tablespoons of oil in…… Continue reading lamb siniyah
apple miso pie
Miso adds a deep salted caramel kind of complexity to this apple pie by Sonoko Sakai from Japan Society. I have to admit that my pastry was bought and my decorations are not quite as sophisticated. But my miso is homemade! If you want to make the pastry from scratch, follow the recipe link above.…… Continue reading apple miso pie
corn fritters + sweet tomato sambal
Vegetable fritters are a popular street food in Indonesia and this sweet tomato sambal is a winner. These delectable recipes come from FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. For the fritters cut 200g (7 oz) of corn kernels from the cob. In a food processor or mortar and pestle make a rough paste…… Continue reading corn fritters + sweet tomato sambal
urap
Urap is an Indonesian salad dish of vegetables mixed with seasoned and spiced grated coconut. For the dressing slice 6 small red or brown shallots, 4 garlic cloves and 1 or 2 chillies of your choice. Heat 1 tablespoon of coconut oil in a wok or frypan over medium heat and fry the shallots and garlic until a little browned.…… Continue reading urap
michelle picker cooks 