Enoki mushrooms have a mild fruity flavour and a great crunchy texture. In Japan, pickles (otsukemono) are served with every meal and this sweet pickle (amazuzuke) is a delicious example. Remove the bottom part of a bunch of enoki mushrooms and gently break them apart. Peel and cut 1 or 2 carrots into batons of…… Continue reading enoki and carrot pickle
Japanese chicken meatballs
These chicken meatballs (Toriniku Dango) are an old favourite of mine and make a nice light meal. The recipe is by Kiyoko Konishi from JAPANESE COOKING CLASS COOKBOOK. Combine 450g (1 lb) of chicken mince with 2 teaspoons of sugar, 3 teaspoons of soy sauce and 1 egg. Sprinkle with 5 teaspoons of cornflour (cornstarch)…… Continue reading Japanese chicken meatballs
pavlova
The jury is out about whether this dessert originated in Australia or New Zealand but it was definitely named after the Russian ballerina Anna Pavlova who toured both countries in the 1920s. It has become an iconic celebratory dessert which most often appears at Christmas time when fresh fruit is at its best in the southern hemisphere.…… Continue reading pavlova
martini
I love a good martini and prefer it more gin-heavy. We drank quite a few during Covid19 lockdown and called them ‘quarantinis’ . In a cocktail shaker with a few ice cubes mix 2 parts of your favourite gin with 1 part dry vermouth (I use either Noily Prat or Dolin). For a classic dry…… Continue reading martini
buckwheat crêpes with mushroom, spinach and goat cheese
Buckwheat flour pancakes are popular in a number of countries including Eastern Europe, Korea and Canada. In France, buckwheat crêpes are usually made with a savoury filling. To make the batter, slowly add 1 cup of milk to 1 cup of buckwheat flour making sure there are no lumps. Add 2 eggs and ½ a teaspoon…… Continue reading buckwheat crêpes with mushroom, spinach and goat cheese
slow cooked beef ribs + sweet potato mash
This (slightly adapted) recipe for deliciously tangy slow cooked beef ribs is by Alison Roman from NYT Cooking. I followed her advice to season the ribs with salt and pepper two days before and cook them a day in advance, not only improving the favour but enabling the removal of some fat. Season 2¼ kg…… Continue reading slow cooked beef ribs + sweet potato mash
fresh bay and vanilla ice cream
Bay leaves are an aromatic leaf most commonly from the bay laurel (Laurus nobilis), although there are many other varieties of bay trees. The leaves are most commonly used in savoury cooking. When added to food, especially in liquid or high-moisture food, they add a slightly sweet note. Inspired by my bay laurel and this…… Continue reading fresh bay and vanilla ice cream
avocado and broad beans
A dip with yet another genius combination of ingredients from Yotam Ottolenghi’s SIMPLE. You can use either fresh or frozen broad beans for this recipe. Bring some salted water to boil and blanch 250g (8.8 oz) of broad beans for 2 minutes. Drain and refresh under cold water. Peel the broad beans and set aside…… Continue reading avocado and broad beans
fish stew a la Mexicana
This colourful Mexican style fish stew is best made with firm white fish – I used rockling. Serve it with fresh corn tortillas, avocado and refried beans. And don’t forget the hot sauce! In a wide pan heat some vegetable oil over medium-high heat and fry a chopped onion and a sliced red pepper until…… Continue reading fish stew a la Mexicana
impossible quiche
Impossible pie is so named because it’s impossibly easy. It’s origin is unknown but in the 1970s and 80s it became one of the most successful food marketing strategies in the U.S. for both General Mills (Betty Crocker) and General Foods (now Kraft General Foods). It can be adapted to any kind of pie, savoury…… Continue reading impossible quiche
michelle picker cooks 