Broccolini is a hybrid of broccoli and gai lan (Chinese kale or broccoli). It has smaller florets and thinner stalks than broccoli and the flavour is a little milder. It lends itself to just about any cuisine. Here are 2 simple recipes. Broccolini with lemon: Wash and trim the broccolini and set aside. Warm a generous amount…… Continue reading broccolini
Tag: recipe
braised cumin lamb
The city of Xi’an in the northwestern province of Shaanxi in China lies at the eastern end of the Silk Road. Persian and Arab traders arrived here introducing their food and customs and there is still a Muslim quarter in Xi’an today. This is an adaptation of a popular dish which combines lamb and cumin…… Continue reading braised cumin lamb
frangipane tart with brandied prunes
Frangipane is a sweet filling made with almonds. Here it’s paired with brandied prunes in a classic French combination. Soak your prunes in brandy for as long as possible or at least overnight. To make the pastry, place 180g (6⅓ oz) of flour in a food processor. Add 100g (3½ oz) of cold butter cut…… Continue reading frangipane tart with brandied prunes
spicy mussels
This recipe, from THE RIVER CAFE COOKBOOK by Rose Gray and Ruth Rogers hails from the Puglia region of Italy. Serve it with crusty bread. Scrub clean 2kg (4½ lbs) of fresh mussels. In a large saucepan heat 60ml (2 fl oz) of olive oil and add the mussels, 150ml (5 fl oz) of white…… Continue reading spicy mussels
eggplant and onion
Deliciously soft and sweet eggplant and onion – an excellent side dish to serve with a Korean or Japanese style meal. Slice a large onion and an eggplant (aubergine) into wedges. Heat some oil in a saucepan and fry the onions until they are starting to soften. Add the eggplant and continue to cook until…… Continue reading eggplant and onion
pork in aspic
This cold cut is based on a peasant dish that originated in Europe and has been made since the Middle Ages. Traditional versions are made with the head of the animal and go by various names such as coppa di testa, presswurst and brawn. It can be made either as a large sausage or set…… Continue reading pork in aspic
lingonberry and cranberry frozen yoghurt
Lingonberries and cranberries are similarly tart so I chose to combine them in this frozen yoghurt. To make this frozen yoghurt first soak ½ a cup of dried cranberries in ¼ of a cup of vodka, preferably overnight. Make a sugar syrup by heating 2 parts sugar to one part water until dissolved. Combine 2…… Continue reading lingonberry and cranberry frozen yoghurt
prawns in spicy tomato sauce with caraway
This interesting recipe, from the wonderful Moro: the Cookbook by Sam and Sam Clark, hails from Turkey. In a heavy saucepan heat some olive oil and gently fry 3 thinly sliced cloves of garlic until they colour slightly. Add 1½ teaspoons of whole caraway seeds and 2 crumbled dried chillies and cook briefly. Add a…… Continue reading prawns in spicy tomato sauce with caraway
green couscous + roasted tomatoes
A great way to eat your greens. Slightly adapted from a recipe in PLENTY by Yotam Ottolenghi. Soak 150g (5⅓ oz) of couscous in 160ml (5½ fl oz) 0f boiling water or stock. While it’s soaking, heat some olive oil in a frypan. Fry 1 finely sliced onion and ¼ of a teaspoon each of…… Continue reading green couscous + roasted tomatoes
chicken meatball tagine
A delicious Moroccan-style tagine of chicken meatballs and vegetables. Serve it with fluffy couscous. To make the chicken meatballs, blitz ¼ of your chicken mince in a food processor until quite sticky. Combine this with the rest of the chicken mince by hand – the sticky mince should hold everything together. Add a little grated…… Continue reading chicken meatball tagine
michelle picker cooks 