The technique of fermentation preserves food that might otherwise spoil and in the past all hot chilli sauces were fermented. Many of the world’s most popular sauces, like Tabasco and sriracha, are still prepared using this method. The bacteria that grows during fermentation is not only good for you but it also gives the hot sauce…… Continue reading fermented hot sauce
frittata with fresh ricotta
Really fresh ricotta has a great texture and taste so I like to keep it unadulterated. This frittata is a lovely way to enjoy it in a quick and simple meal. Wash and trim a bunch of spinach and blanch it in boiling salted water until just wilted. Drain and cool it under cold running…… Continue reading frittata with fresh ricotta
lamb meatballs in hot yoghurt sauce
Fragrant with Middle Eastern spices, swimming in tangy yoghurt sauce and topped with fresh herbs. An absolutely delicious combination. Normally, these meatballs would contain some breadcrumbs and eggs but this is a low-carb version. From 450g (1 lb) of minced lamb, remove ¼ and blend in a small food processor until fine and sticky. This…… Continue reading lamb meatballs in hot yoghurt sauce
pistachio and fennel amaretti
Full of pistachios and fragrant with fennel, these Italian biscuits (cookies) are usually either hard and dry or quite soft. This version is somewhere in between with a crisp outer layer and a satisfyingly chewy centre. Preheat your oven to 160°C (320ºF). Line 2 large baking trays with baking paper. In a small dry frypan…… Continue reading pistachio and fennel amaretti
roasted cauliflower with tahini sauce + tomato salad
Cauliflower has found new popularity for good reason. Here it’s roasted, leaves and all, with Middle Eastern flavours and served with tahini sauce. Wash and cut your cauliflower into quarters. Place them in a lightly oiled oven tray and drizzle with olive oil, rubbing it all over every surface. Sprinkle with salt, ground cumin, sumac…… Continue reading roasted cauliflower with tahini sauce + tomato salad
salmon poached in a herb broth
Salmon poached in a herb broth with lovely sweet vegetables. A quick, easy and light one-pot meal. In a saucepan combine a handful each of fresh tarragon, chives and parsley. Add 3 cups of water, 1 cup of dry white wine, 3 roughly chopped spring onions, 3 roughly chopped celery ribs, 2 smashed garlic cloves,…… Continue reading salmon poached in a herb broth
flourless chocolate cake
This cake has a great chocolate flavour and is fudgy with a satisfyingly chewy crust. Preheat your oven to 180ºC (350ºF) or 160ºC (320ºF) for fan-forced. Butter and line a 20cm (8)” spring form pan. Melt 120g (4¼ oz) of butter and 200g (7 oz) of good quality dark chocolate pieces in a microwave, stirring…… Continue reading flourless chocolate cake
eggplant and tofu in garlic sauce
I love Sichuan food. It’s so full of robust flavour without overpowering the ingredients. This recipe from Serious Eats has the perfect balance of salt, sweet, sour and spice. All the ingredients you might not recognise are readily available at Asian supermarkets. Cut 900g (2 lbs) of eggplants into chunks. Place them in a large…… Continue reading eggplant and tofu in garlic sauce
hunter’s stew
Bigos is a Polish dish I’ve known about for a long time. I was inspired to try this recipe, or a a slightly adapted version of it. In Poland, everyone has their own recipe but the main ingredients are always assorted meats, shredded white cabbage and sauerkraut. More delicious than I anticipated and even better…… Continue reading hunter’s stew
tocinillo de cielo + almond and orange florentines
My good friend Daniel Aguera introduced me to this traditional Spanish dessert. Although similar to a crème caramel, this rich custard is non-dairy and is made with only eggs, sugar and water. In the early 20th century, the wineries of Jerez de Frontera clarified their wines with egg whites. The left-over egg yolks were donated…… Continue reading tocinillo de cielo + almond and orange florentines
michelle picker cooks 