Here is our Summer solstice main course. Spiced roasted chicken served on a bed of home-made harissa and garnished with herbs and watercress. Lorraine chose this recipe from Karen Martini’s Where The Heart Is and cooked it to perfection. You will need Baharat, a Middle Eastern spice mix, for this recipe. If you can’t find it…… Continue reading spiced roast chicken with harissa + greek salad
Tag: salad
fennel and seafood salad
Here in the southern hemisphere we recently celebrated the Summer Solstice. Our feast began with this salad, a Yotam Ottolenghi recipe from the cookbook Ottolenghi, cooked by Fifi. It looked magnificent and tasted even better. Trim the tops and bottoms of four fennel bulbs then slice them crosswise as thinly as you can. In a…… Continue reading fennel and seafood salad
minced chicken salad
Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal. To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook,…… Continue reading minced chicken salad
blue corn tamales
Tamales originated as early as 8000 to 5000 BC. The Aztec and Mayan civilisations, as well as the Olmec and Toltec before them, used tamales as portable food, often to support their armies, but also for hunters and travellers. Tamales are generally wrapped in corn husks or plantain leaves before being steamed. In Mexico they are a favourite…… Continue reading blue corn tamales
saffron fish balls + fresh lemon salad
My husband David cooked these fish balls in a tomato sauce from a recipe by Tess Mallos in The Food of Morocco. They were light and moist and perfect served with crusty bread. In a food processor place 500g (17 oz) of skinless and boneless firm white fish (we had Ling), 1 egg, 2 spring onions, 2 tablespoons of flat-leaf parley,…… Continue reading saffron fish balls + fresh lemon salad
goat cheese on toast with balsamic baby beets and salad
Simple and satisfying this meal is perfect for an alfresco lunch or, in smaller portions, as a first course. Wash, peel and halve a bunch of baby beets. Place them in a shallow saucepan, season with salt and pepper and toss with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Cover and cook…… Continue reading goat cheese on toast with balsamic baby beets and salad
cooking class in Hoi An part 3
In my last post ‘cooking class in Hoi An part 2’ I included the first two recipes we cooked in our day class. But what would Vietnamese food be without it’s salads? The next dish we learnt how to make was a grilled chicken and banana flower salad. Sliced chicken breasts were first marinated in…… Continue reading cooking class in Hoi An part 3
seafood and couscous salad
Lovers of seafood will appreciate this salad. The two kinds of couscous create a wonderful texture and it’s easy to prepare ahead of time. A great alternative to pasta marinara on a hot day. In a medium to large saucepan boil water with a drizzle of oil and some salt and add a 250g (8¾ oz) packet…… Continue reading seafood and couscous salad
roasted and raw cauliflower, fennel and white bean salad
Here’s an interesting, substantial and very delicious salad. Cut half a head of cauilflower into florets and season with salt and pepper. Toss in a little olive oil and either fry or roast in a hot oven until browning. Finely slice the other half of the cauliflower as well as a large fennel bulb (a mandoline…… Continue reading roasted and raw cauliflower, fennel and white bean salad
chicken and cabbage salad
Vietnamese food is so simple, clean and fresh and this chicken and cabbage salad (ga xe phai) is no exception. Poach 2 chicken breasts (or 3 thighs) by placing in just enough cold water to cover. Season with a little salt and slowly bring to boil over low heat. Allow to simmer until the chicken…… Continue reading chicken and cabbage salad
michelle picker cooks 