I love Vietnamese and Thai flavours so I decided to use these in a pork hot-pot. All the ingredients went straight into the pot: pork ribs, sliced eggplant, diced shallots and garlic, finely sliced chilli, lemongrass and kaffir lime leaves, stock, fish sauce and a little sugar. I put the lid on and baked it…… Continue reading hot-pot
green olives
We’ve just marinated this year’s olives. It’s taken a lot of experimenting to decide on the final method. The first thing was trying them green (unripe) or black (ripe). My preference is for green as the olives are still firm and have a nice nutty flavour. This means, because they’re unripe, that they need to…… Continue reading green olives
tortilla soup
Today I’m making tortilla soup. Usually our left-over tortillas are transformed into quesadillas but this time I’ve made sure to keep a few. First there’s the chicken. This is optional, but I’m making this as a substantial main meal so I’m poaching some chicken in cold water. I find that bringing the heat up slowly…… Continue reading tortilla soup
chilli pepper, chilli, chillie, chili, and chile
I’m an addict. Let me count the many forms I use regularly: FRESH (bird’s-eye, jalapeños, cayenne, scotch bonnet – all kinds), DRY (whole, crushed and even in a grinder Italian style), MEXICAN PRESERVED AND DRIED (habanero, pequin, pasilla, ancho, chipotle, guajillo, and de arbol), GROUND (this includes standard as well as ground chipotle, ground Korean chilli and…… Continue reading chilli pepper, chilli, chillie, chili, and chile
michelle picker cooks 