This dish requires 3 dried ancho chillies which are not spicy but impart a wonderful smoky flavour. Boil these in 1¾ cups of water until softened then remove the seeds. In a blender, puree the chillies and their cooking liquid with ¾ of a cup of malt vinegar, 1 onion, 2-3 cloves of garlic, 2…… Continue reading pork roast mexicana
tortillas
Since travelling to Mexico we’re hooked on fresh tortillas. Our first tortilla press was a bought one, made of cast aluminium, which just didn’t seem to work very well. So we decided to make our own press based on a model we saw being used by a street vendor in Melaque. Should you become enthusiastic enough…… Continue reading tortillas
biryani
This meal is great for crowds and can be prepared in advance. You will need cooked Basmati rice, cooked brown lentils (these taste good with the addition of fresh ginger and turmeric during cooking), hard-boiled eggs and one or two curries of your choice. In my latest version I used a Madras-style minced beef curry and…… Continue reading biryani
poppy seed and almond cake
This deliciously moist flourless cake is equally good for dessert or afternoon tea. To make it you will need 100g butter, ¾ cup sugar, 3 large eggs, 1½ cups poppy seeds, 2½ cups almond meal, 1 teaspoon bi-carb soda, 2 cups buttermilk and 1 teaspoon almond essence. Preheat the oven to 180C (350F). Combine the butter and sugar then add the eggs…… Continue reading poppy seed and almond cake
baked breakfast
Here’s a breakfast (or brunch) with a Middle-Eastern influence. First prepare a baking dish with some olive oil. Cut tomatoes in half and sprinkle with sumac (a spice made from berries which adds a tangy lemony flavour) then place them cut-side up in the baking dish. Cut mushrooms into quarters or thick slices and add…… Continue reading baked breakfast
ratatouille
Ratatouille used to be such a fashionable dish, but somehow I had memories of a mushy mix of overcooked vegetables that just wasn’t inspiring. This time I tried the real French method – what a difference! Heat some olive oil in a large wide frypan and add 2 onions sliced into 1cm (½ inch) rings. Cook…… Continue reading ratatouille
fig, date and goat cheese tart
Moroccan tagines often include fruit and I love the way it’s cooked. Take 12 pieces of dried fruit and cook them in a cup of water with a tablespoon of sugar. Allow to boil until the fruit is soft and the liquid is low. Now add a tablespoon of orange blossom water (available at Middle…… Continue reading fig, date and goat cheese tart
pizza 2
More pizza ideas. Here is the recipe for the base. This one is reminiscent of Mexican food with tomato paste, Provoletta (a cheese mix would work too), chorizo, corn, red onion, green chilli and fresh coriander to serve: And this one has 3 cheeses (Provoletta, Gorgonzola and Parmesan) with thinly sliced zucchini, black pepper and…… Continue reading pizza 2
celery stir-fry
Never a favourite of mine, I used to leave celery off my shopping list. That was until I travelled to China. There I ate some simple celery stir-fries, usually with only one other ingredient such as onion, lotus or even macadamia. Since then, I’ve added celery to my repertoire, sometimes with onion or with tomato segments and…… Continue reading celery stir-fry
mapo tofu
Mapo Tofu (Grandma’s beancurd) is a favourite of mine. In this version I cook 500g of minced beef in a hot pan, making sure it’s broken up into small pieces to form the basis of the sauce. No oil is necessary as the meat first loses it’s water content and then fries in it’s own fat, intensifying…… Continue reading mapo tofu
michelle picker cooks 