This Nigel Slater recipe was intended as a dessert to be served with all it’s syrup. I decided instead to serve the figs as delightful cold morsels. In a saucepan place 375g (8oz) of dried figs, a bottle of red wine, 3 tablespoons of honey and a few sprigs of fresh thyme. Bring to the…… Continue reading figs in red wine
sweet chilli and ginger squid
Smoky, spicy, sweet and tender. Pound or blend together 2 long red chillies, 1 clove of garlic and 1 coriander (cilantro) root. Heat this paste in a small saucepan adding 2 tablespoons of shredded ginger, ½ a cup of white rice vinegar and ½ a cup of caster sugar. Bring to boil then add 2…… Continue reading sweet chilli and ginger squid
McNulty’s vegetable pie
This amazing pie was made for us by our good friend Chris McNulty. The incredibly light and almost puffy pastry was a shortcrust made with organic flour and plenty of butter. The pie’s filling included onion, garlic, ginger, potato, carrot, parsnip, turnip, pepper (3 colours), zucchini, celery, tomato and parsley. Some of these were blanched and…… Continue reading McNulty’s vegetable pie
basil walnut and pecorino bread
This bread makes a perfect centrepiece for a casual lunch. To make it, first mix 2½ teaspoons of dry active yeast and ½ a teaspoon of sugar into 3 tablespoons of warm water (this can be fairly warm to touch but not hot). Leave this to prove for at least 5 minutes. Meanwhile, into a large…… Continue reading basil walnut and pecorino bread
spicy pork patties
This Thai-style recipe comes from a wonderful addition to our cookbooks, HOT PLATE Asian-Inspired Barbeque, a gift from visiting friends. Having eaten at Spirit House Restaurant and Cooking School, they wanted to share some of the inspiration. In a mortar and pestle pound to a rough paste 6 cloves of garlic, 6 coriander (cilantro) roots, 3 small green chillies, ¾ of…… Continue reading spicy pork patties
rojak
This traditional Malaysian salad is a refreshing accompaniment for a spicy barbecue. From your Asian grocer buy a jar of rojak sauce (made in Malaysia), a packet of bean-curd puffs (deep-fried squares of tofu) and either a Chinese turnip or a daikon radish. The other ingredients in this salad are green apple, pineapple, cucumber and…… Continue reading rojak
apple blackberry almond cake
Flourless and gluten free, this ambrosial cake will leave you wanting more. To make it you will need 4 apples, a handful of blackberries (frozen will do), dry white wine, a lemon and an orange, butter, sugar and caster sugar, whole cloves, eggs and orange blossom water. Preheat the oven to 180C (350F). Peel and…… Continue reading apple blackberry almond cake
prawns baked with feta
This combination of prawns with feta is a traditional Greek one which works wonderfully well. In some olive oil gently fry a finely chopped onion with 2 cloves of finely chopped garlic and a cup of chopped spring onions. When the onions have wilted, add ½ a cup of white wine and allow this to evaporate…… Continue reading prawns baked with feta
beetroot and yoghurt dip
Although this fresh beetroot dip requires some forward planning, it’s well worth the effort. The day before you need this dip place a clean cotton or linen tea-towel into a bowl and empty 3 cups of plain Greek style yoghurt into it. Bring the ends together, tie securely and hang over a bowl or basin, allowing it…… Continue reading beetroot and yoghurt dip
flan de naranja
This cake-sized flan (or creme caramel) is flavoured with oranges, cinnamon and vanilla. Choose an oven dish with a 10-cup capacity and a flat bottom for the flan. To make the caramel, place 1½ cups of sugar and 3 tablespoons of water in a saucepan over medium heat. Stir until the sugar is dissolved then continue to…… Continue reading flan de naranja
michelle picker cooks 