coconut and lime ice cream

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This ice cream is light and refreshing with a smooth consistency. Dairy and egg free, it is thickened with agar-agar powder. Agar-agar (or Kanten in Japan) is a natural gelling substance extracted from algae. Unlike gelatine, agar-agar is heat resistant once set and is therefore an excellent food stabiliser and is often used in molecular gastronomy. It doesn’t impart any flavour…… Continue reading coconut and lime ice cream

nepalese goat curry

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Deliciously sweet goat meat cooked in sumptuous spices and falling off the bone. Enjoy this with roti or rice. Marinate 1.2 kg (2¾ lbs) of diced goat meat (preferably bone-in) in a little vegetable oil, ½ a cup of full-cream yoghurt, 1 teaspoon each of  cumin, coriander, dry mango powder (amchur) and chilli powder and ½ a teaspoon each of ground…… Continue reading nepalese goat curry

polenta with mushrooms and sage

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Mushrooms at their best with sage and cheesy polenta. For this dish you will need at least 450g (1lb) of mushrooms (I used Swiss brown) and a few dried porcini mushrooms. Soak the porcini mushrooms in a little boiling water until soft. Meanwhile fry 20-30 fresh sage leaves in olive oil until crisp and set…… Continue reading polenta with mushrooms and sage

apples and plums baked with sour cream

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A hot pudding which combines tart spiced apples and plums, a sweet vanilla custard-like layer and a brown sugar and cinnamon topping. Preheat your oven to 180ºC (360ºF). Peel and dice 2 apples and place them in a small saucepan with the zest and juice of ½ a lemon and a pinch each of nutmeg and cinnamon.…… Continue reading apples and plums baked with sour cream

koftas with tahini sauce

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Thanks to Yotam Ottolenghi again for these delicious morsels! In a bowl mix 400g (14 oz) each of freshly minced lamb and beef, 1 small finely diced onion, 2 large minced cloves of garlic, 50g (1¾ oz) of roughly chopped toasted pine nuts (save some whole ones for later), 30g (1 oz) of finely chopped…… Continue reading koftas with tahini sauce

ma’amoul

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These small shortbread pastries are very popular in Palestine and the Gulf States. Filled with dates, pistachios, walnuts and occasionally almonds or figs, Muslims eat them at night during Ramadan and during the Eid al-Fitr and Eid al-Adha holidays and Arabic-speaking Christians eat them at Easter. They are also popular among Syrian, Lebanese and Egyptian Jewish communities, who eat them with nut fillings on Purim, and with date fillings on Rosh Hashanah and Hanukkah. The subject of ma’amoul arose in conversation with my friend Caroline who was not only…… Continue reading ma’amoul

baked salmon with oven chips and vegetables

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This is a lovely way to cook an entire meal in one oven tray. Most of this recipe comes from Jamie Oliver, the expert at quick and simple meals. Preheat the oven to 260℃ (500℉). Top and tail 200g (7 oz) of green beans and blanch them in boiling water until just tender. Put them…… Continue reading baked salmon with oven chips and vegetables