Having just acquired an Anova Precision Cooker, I decided to experiment with some beef ribs. This very useful page at chefsteps helped me choose a temperature and timing. After 24 hours of cooking at 70ºC (158ºF) the result was moist and tender meat, not falling apart but coming away from the bone cleanly. Of course you can still cook…… Continue reading sous vide beef ribs
Tag: recipe
vegan meringues
I was fascinated to learn that the water from chick peas (aquafaba), or in fact any legumes, behaves a lot like eggs in various recipes, including meringues. As you probably know by now, I’m not a vegan but I found these meringues amazing. They have a more interesting, nutty flavour than egg meringues and the mixture is…… Continue reading vegan meringues
broad bean and feta salad
These lovely young broad beans came fresh from our garden. Steam 450g (1 lb) of fresh broad beans until just tender. Drain and shock them under cold running water. In a bowl combine the beans with a generous amount of fresh mint, 60 – 80g (2 – 3 oz) of feta cheese and the finely grated or chopped rind…… Continue reading broad bean and feta salad
pork cotoletta + 3 veg
Cotoletta is the Italian version of the ubiquitous Schnitzel. Unlike schnitzel, though, it is not usually breaded with egg but dipped in oil and then breadcrumbs and often grilled, not fried. It’s also often cooked with the bone in. Traditionally veal, I chose pork for this meal and made Italian vegetable accompaniments. The 3 veg I served…… Continue reading pork cotoletta + 3 veg
hazelnut caramel cake
This nutty, not too sweet and very delicious cake is from a Dan Lepard recipe. The flavour of the hazelnuts is enhanced by the subtle addition of cocoa. Preheat your oven to 180ºC (350ºF) and butter two 18cm (7″) baking tins, lining the bases with baking paper. Beat 175g (6⅛ oz) of softened butter with 100g (3½…… Continue reading hazelnut caramel cake
spanakopita
A traditional Greek pastry, Spanakopita is made with filo, has a filling of spinach and feta cheese and is normally triangular in shape. Here’s a round version. First you will need plenty of filo pastry. The bottom and sides should have at least 7 or 8 layers. Grease the bottom of your pie dish and as…… Continue reading spanakopita
orange spiced salmon
Inspired by Moroccan food, these flavours are strong and sweet but don’t overpower the salmon. Toast some flaked almonds for the garnish and set aside. In a mortar and pestle combine 1 clove of garlic, an equal amount of ginger, a pinch of 5 spice powder and some salt and freshly ground black pepper to taste. Grind…… Continue reading orange spiced salmon
esterházy schnitte
For my Austrian father on the occasion of his 96th birthday, I decided to make him this slice. Named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a diplomat of the Austrian Empire, it was invented in Budapest in the late 19th century and became one of the most famous cakes in the Austro-Hungarian Monarchy. There are a…… Continue reading esterházy schnitte
pissaladière
On a recent trip to southern France, I was delighted to see my friends Franbi and Milan who invited me to a wonderful lunch. The starter was Franbi’s pissaladière, a traditional onion, olive and anchovy tart which originated in Nice. I don’t have Franbi’s recipe but I hope she approves of this one. To make this…… Continue reading pissaladière
chicken with cardamom rice + spinach salad with dates
Two fragrant dishes from JERUSALEM by Yotam Ottolenghi and Sami Tamimi. This one-pot chicken and rice dish is wonderfully spiced, rich with caramelised onions, tangy with barberries and fresh with herbs. First put 2-3 tablespoons of sugar into a small saucepan with an equal amount of water and heat until the sugar is dissolved. Remove from the heat, add…… Continue reading chicken with cardamom rice + spinach salad with dates
michelle picker cooks 