Pitod ka saag Chickpea flour dumplings in yogurt sauce

Pitod ka saag Chickpea flour dumplings 
in yogurt sauce
this is a very unusual vegetarian dish using yogurt and chickpea flour as the
primary ingredients. the texture of the dumplings and the complex mix of spices
make a very interesting dish. this is good in the summer, served with steamed rice.
ingredients
1 lb 10 oz (750 g) plain Greek-style yogurt
1/2 oz (100 g) chickpea flour
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp sugar
1/2 tsp ground garam masala
1-in (2.5-cm) piece fresh ginger root,
finely chopped
2 tbsp ghee
1 tsp fennel seeds
pinch of asafetida
vegetable oil for frying
Yogurt sauce
2 tbsp corn oil
pinch of asafetida
/2 tbsp cumin seeds
4 cloves
1 onion, finely chopped
7 oz (200 g) plain Greek-style yogurt
2 tbsp ground coriander
1/2 tsp ground turmeric
1/2 tsp red chili powder
salt and sugar, as needed
2 green chilies, stem removed and quartered
/2-in (1-cm) piece fresh ginger root, julienned
2 tbsp chopped cilantro leaves
juice of 1/2 lemon
                                                                      method
First make the dumplings. Whisk the yogurt and 2 cups water with the chickpea flour, salt,
turmeric, sugar, garam masala, and ginger in a bowl. set aside.
heat the ghee in a heavy pan, add the fennel seeds and sauté briefly, then add the asafetida and
stir for 30 seconds. as the flavors are released, add the yogurt mix and cook, stirring constantly,
for 20–25 minutes or until the mixture becomes thick and acquires the consistency of a soft
dough. remove from the heat and transfer to a greased 6-in (15-cm) square cake pan. Chill in the
refrigerator for about 30 minutes or until set like a cake.
to make the sauce, heat the oil in a saucepan over moderate heat and add the asafetida, cumin, and cloves. When they begin to crackle, add the onion and cook for 5–8 minutes or until soft.  Meanwhile, whisk the yogurt with the ground coriander, turmeric, red chili powder, and salt. add to the onions, stirring constantly, and keep stirring as the mixture comes to the boil again, to prevent the yogurt from separating. Once boiling, add the green chilies and  3/4 cup water. Bring back to a boil, then cook for about 5 minutes. Check the seasoning and add salt and sugar to balance the taste, if required. Finish with the fresh ginger, cilantro, and lemon juice. Keep hot. Cut the dumpling “cake” into 1-in (2.5-cm) squares. heat some oil in a frying pan and, when hot, add the dumplings, a few at a time. Fry for a couple of minutes, until the dumplings have a crust. serve on top of the hot sauce, or mix into the sauce and bring to a simmer before serving.

Achari khargosh rabbit leg cooked in pickling spices

Achari khargosh rabbit leg cooked 
in pickling spices
this is the type of dish that would have been cooked on a shikaar, or hunting
expedition, when the rajput princes went out hunting with their entourage. It
would originally have been made with hare but works just as well with rabbit.
ingredients
4–6 rabbit legs, about 2 lb (900 g) in total
1 tsp salt
1 tsp ground turmeric
sauce
1/2 tbsp mustard oil
1/3 cup ghee
4 dried red chilies
1 tbsp mixed pickling spices (p24)
8 garlic cloves, finely chopped
2 onions, about 6 oz (150 g) in total,
finely chopped
                                                                      method
Place the rabbit legs in a pan and add the salt and turmeric. Pour in 1
1/2 quarts (liters) water
and bring to a boil over moderate heat. reduce the heat to low, cover with a lid, and simmer for 45 minutes or until tender. remove the rabbit legs from the liquid and drain; reserve the cooking liquid.
1 tsp salt
1/2 tsp ground turmeric
1-in (2.5-cm) piece fresh ginger root, cut
into julienne strips
2 tbsp palm sugar or molasses
10 oz (300 g) plain full-fat yogurt
2 tsp chickpea flour
juice of 1 lemon
1 tbsp finely chopped cilantro leaves
In another heavy-based pan, heat the mustard oil to smoking point over moderate heat. add the ghee and, as it melts, add the whole red chilies and allow them to crackle for a few seconds. Next, add the pickling spices and, as they begin to crackle and change color, add the garlic. sauté the garlic for a minute or so until golden brown, then add the onions. sauté for 10 minutes or until the onions are soft and translucent but not brown. stir in the salt and turmeric and add the cooked rabbit legs. add the ginger and palm sugar and stir for a few minutes, until the legs start to acquire a light brown color. Now stir in the reserved cooking liquid and let it simmer for 5 minutes.
In a bowl, whisk the yogurt with the chickpea flour until well combined. Increase the heat and
bring the liquid in the pan back to a boil. slowly add the yogurt mixture, stirring constantly to
prevent it from separating. When all the yogurt has been incorporated, continue simmering for
2–3 minutes. If the oil starts to separate out at the sides of the pan, that’s fine.  adjust the seasoning and, just before serving, stir in the lemon juice and cilantro. serve with either rice or bread.

Makai ka soweta Lamb and sweet corn curry

Makai ka soweta Lamb and sweet corn curry
this is a true example of regional Indian cooking using local ingredients to make a
dish that is not only unique but also appropriate for the region. the climate in most of
rajasthan and the thar Desert is arid, and, while not a lot is produced here, corn is
grown and consumed in abundance. sweet corn helps water retention in the body,
and yogurt is also cooling in a hot climate. I’ve made this recipe with lamb, but it
would work just as well with goat or mutton, if you can get some.
Ingredients
1/4 lb (1 kg) boned shoulder of lamb, cut into
1-in (2.5-cm) cubes
rajasthan
Serves 4–6
warmly
spiced
1/2 cup ghee or corn oil
1/2 tsp cumin seeds
5 green cardamom pods
4 black cardamom pods
10 cloves
2 cinnamon leaves or bay leaves
3 cups lamb stock or water
1 lb (450 g) canned sweet corn, drained and
coarsely chopped
juice of
1/2 lemon
2 tbsp chopped cilantro leaves
Marinade
10 oz (300 g) plain yogurt
2 tsp ground coriander
1 tsp ground turmeric
2 tsp salt
onion paste
7 oz (200 g) onions, finely chopped
3 oz (75 g) garlic cloves, finely chopped
12 green chilies
                                                                      Method
Mix together the ingredients for the marinade. add the cubes of lamb and turn to coat, then cover
and set aside for about 15 minutes.
Meanwhile, make the onion paste by blending together the ingredients in a blender until smooth.
heat the ghee in a heavy-based pan over moderate heat, then add all the spices and the cinnamon
or bay leaves. as the spices crackle, add the marinated cubes of lamb, with the marinade, and turn up the heat to high. Cook for 12–15 minutes or until all the moisture has evaporated, stirring constantly.  Next, add the onion paste and cook for a further 10 minutes, still stirring to ensure that the paste does not stick to the pan and burn. add the lamb stock and reduce the heat. simmer for 30 minutes or until the meat is about 85 percent cooked. add the sweet corn and cook for another 10 minutes, stirring constantly. the dish is ready when the consistency is glossy. remove from the heat, adjust the seasoning, and transfer to a heated serving dish. Finish with the lemon juice and fresh cilantro. serve with steamed rice or bread.

Ghee Clarified butter

Ghee  Clarified butter
The process of “clarifying” butter to produce ghee, or pure butter fat, makes it an
excellent cooking medium able to withstand high temperatures and constant
reheating. It also prevents it from going rancid, an important consideration in a hot
country such as India. Ghee has a unique rich, nutty taste.

2 sticks (1 cup) unsalted butter
Place the butter in a heavy saucepan to heat. As the butter melts, let
it come to a gentle boil.
Simmer the melted butter for 20–30 minutes to evaporate all the
water. Skim off the froth that appears on the surface and discard.
The butter will separate into cooked milk solids, which will settle to
the bottom of the pan, and clear, golden ghee at the top. Carefully
pour off the ghee into a bowl.
Allow the liquid ghee to cool. It will solidify, but will have a creamy
consistency, somewhat like soft tub margarine; if refrigerated, it will
become hard. Ghee can be stored for several years if kept in a tin or
glass container in a cool, dark place, free from any obvious moisture
or contact with water.

Watercress and pear soup

Watercress and pear soup
For extra flavor, serve this velvety soup with shredded Parmesan cheese.

2 tbsp butter
1 onion, finely chopped
6oz (175g) watercress
3 ripe pears, peeled, cored, and roughly chopped
1qt (liter) chicken stock
salt and freshly ground black pepper
3⁄4 cup heavy cream
1 tbsp fresh lemon juice
olive oil, to drizzle

Melt the butter in a large saucepan over medium-low heat. Add the onion and cover. Cook,
stirring occasionally, about 10 minutes, or until tender. Meanwhile, trim the watercress and pluck off the leaves. Add the watercress stems to the pot with the pears and stock. Bring to a boil over high heat.
Cover and simmer gently for 15 minutes, or until the pears are tender. Season with salt and
pepper. Reserving a few watercress leaves for garnish, purée the soup and watercress leaves in
a blender. Add the cream and lemon juice, and adjust the seasoning.
Serve hot, garnished with watercress leaves.
The soup can cooled, covered, and refrigerated up to one day.

Chili tofu stir-fry

Chili tofu stir-fry
This quick and easy dish takes advantage of tofu’s ability to take on other flavors.

2 tbsp vegetable oil
3⁄4 cup unsalted cashews
10oz (300g) firm tofu,
cut into 1in (2.5cm) cubes
1 red onion, thinly sliced
2 carrots, thinly sliced
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
4 cremini mushrooms, sliced
6oz (175g) bean sprouts
3⁄4 cup vegetable or chicken stock
2 tbsp soy sauce
2 tsp Asian chili-garlic sauce
1 tsp cornstarch

Heat the oil in a wok over high heat. Add the cashews and stir-fry for about 30 seconds or until lightly browned. Using a slotted spoon, transfer to paper towels. Add the tofu and stir-fry about 2 minutes, or until golden. Transfer to the paper towels. Add the onion and carrots and stir-fry for 2 minutes, until crisp and tender; add the red pepper, celery, and mushrooms and stir-fry for 3 minutes more. Finally, add the bean sprouts and stir-fry for 2
minutes, until hot. Always keep the heat under the wok high so that the vegetables sear quickly without overcooking. Meanwhile, mix the stock, soy sauce, and chili sauce in a small bowl. Add the cornstarch, and
stir to dissolve. Return the cashews and tofu to the wok and add the stock mixture. Stir until the
sauce is bubbling and lightly thickened. Serve hot. Good with boiled rice or Chinese-style egg noodles.

Spaghetti mare e monti

Spaghetti mare e monti
This pasta dish combines ingredients from the sea (mare) and from the
mountains (monti).

1⁄2oz (15g) dried porcini mushrooms, rinsed
2⁄3 cup boiling water
2 tbsp extra-virgin olive oil
6oz (175g) white mushrooms
2 garlic cloves, minced
1 bay leaf
6 ripe plum tomatoes, peeled, seeded, and chopped
2⁄3 cup dry white wine
8oz (225g) medium shrimp, peeled and deveined
salt and freshly ground black pepper
1lb (450g) dried spaghetti

Combine the porcini and boiling water in a bowl. Let stand for 30 minutes. Remove the
mushrooms with a slotted spoon and chop them. Strain the soaking liquid through a fine sieve
and reserve. Bring a large pot of salted water to a boil.
Heat the olive oil in a large frying pan over medium-high heat. Add the white mushrooms and
cook, stirring often, about 5 minutes, until golden. Add the porcini and garlic and cook for 30
seconds. Pour in the porcini liquid, add the bay leaf, and simmer until the liquid is reduced to
a glaze. Reduce the heat to low.
Add the tomatoes and wine and simmer for 7–8 minutes, until the liquid is slightly reduced
and the tomatoes are beginning to break down. Remove the bay leaf. Add the shrimp and cook
for 1 minute, or until just opaque. Season with salt and pepper.
When the sauce is almost done, cook the spaghetti in the boiling water according to the
package directions until al dente. Drain well, then return to the pot. Add the sauce and toss well.
Transfer to deep bowls and serve hot.

Kasha with vegetables

Kasha with vegetables
Kasha, also called buckwheat groats, is a healthy and delicious whole grain
cereal that can be prepared in a manner similar to risotto to make a hearty
vegetarian main course.

2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 portabella mushrooms, sliced
1 celery stalk, finely chopped
1 garlic clove, minced
1⁄3 cup kasha (buckwheat groats)
1⁄2 cup dry white wine
about 41⁄4 cups hot vegetable stock or water
1 beet, cooked until tender, chopped
2oz (55g) rindless goat cheese, crumbled
2 tbsp chopped parsley

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, mushrooms, celery,
and garlic, and cook, stirring often, for 8–10 minutes, or until lightly browned. Add the kasha and
cook, stirring often, for 2–3 minutes more. Add the wine and stir until it has been absorbed.
Stir in 1⁄2 cup hot vegetable stock and reduce the heat to medium-low. Simmer, stirring, until
the stock is absorbed. Stir in another 1⁄2 cup of stock and repeat. Continue cooking and adding
more stock for about 20 minutes, or until the kasha is tender but still chewy.
Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle with
cheese and parsley. Serve hot. Good with Crusty bread, as a main meal.

Osso bucco

Osso bucco
Veal shanks have a richness unlike any other cut of meat and turn this stew
into an extraordinary meal.

four 11⁄2in (4cm) thick veal shanks
salt and freshly ground black pepper
1⁄4 cup all-purpose flour
2 tbsp butter
2 tbsp olive oil
1 small onion, chopped
4 garlic cloves, chopped
1⁄2 cup beef stock or water, as needed
1⁄4 cup tomato paste
3 tbsp chopped parsley
2 anchovy fillets in oil, minced
grated zest of 1 lemon

Season the veal with salt and pepper. Dredge in the flour and shake off any excess.
Melt the butter with the oil in the casserole over medium-high heat. Add the veal and cook,
turning occasionally, about 5 minutes, or until browned all over. Transfer to a plate. Add the onion
and garlic to the casserole and reduce the heat to medium-low. Cook, stirring occasionally, for 5
minutes or until softened but not colored.
Stir in the stock and tomato paste, season with salt and pepper, and bring to a boil. Return the
veal to the casserole. Reduce the heat to low and cover. Simmer for 11⁄2 hours or until the veal is
tender. Check the stew occasionally, and if the cooking liquid has reduced too much, add more
stock. The finished cooking liquid should be thick.
Stir the parsley, anchovies, and lemon zest into the casserole. Adjust the seasoning as required and serve immediately.
Good wIth a saffron-flavored risotto or cooked long-grain rice or your favorite pasta.
The stew can be cooked, then chilled for up to 2 days. Reheat gently .

Beef stroganoff

Beef stroganoff
This classic Russian dish was named after the Strogonov family.

2 tbsp butter
1 onion, thinly sliced
8oz (225g) cremini mushrooms, sliced
11⁄2lb (675g) filet mignon,
cut across the grain into
2 x 1⁄2in (5 x 13mm) strips
salt and freshly ground black pepper
3 tbsp all-purpose flour
1 tbsp sweet paprika, plus extra for sprinkling
2 tbsp olive oil
11⁄4 cups sour cream or crème fraîche
1 tbsp Dijon mustard
2 tbsp fresh lemon juice

Heat the butter in a large frying pan over medium heat. Add the onion and cook about
8 minutes, until golden. Add the mushrooms and cook about 5 minutes, until they begin to brown. Transfer to a plate.
Meanwhile, season the beef with salt and pepper. Mix the flour and paprika together in a large
bowl, add the beef and toss well. Add the oil to the pan and increase the heat to high. In batches,
add the beef and cook, stirring occasionally, for about 3 minutes, until the meat is seared.
Transfer to a plate. Return the beef, onions, and mushrooms to the pan. Stir over high heat for 1 minute. Reduce the heat to medium-low. Stir in the sour cream and mustard and heat, but do not boil.
Stir in the lemon juice and season with salt and pepper. Sprinkle with paprika and serve hot.
good wIth Rice or egg noodles.

Grilled quail with ginger glaze

Grilled quail with ginger glaze
These quail have a sweet and sour southeast Asian style. Cook them
on a grill, under a broiler, or on a hot griddle pan.

8 quail
lime wedges, to serve
For the marinade
3 tbsp sweet chili dipping sauce
3 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1 tbsp Asian sesame oil
1 garlic clove, crushed
one 1⁄2in (13mm) piece peeled and finely grated fresh ginger
1 garlic clove, crushed through a press

Using poultry shears or strong scissors, cut each quail down one side of the backbone. Open the quail and place on a work surface, skin side up. Press each quail firmly on the breastbone
to flatten. Slash the breast skin with a knife.
Mix the marinade ingredients in a small bowl. Place the quail in a nonmetallic dish. Brush the marinade over the quail, especially in the cuts. Cover and refrigerate for 1 hour–2 days. Position the broiler rack 6in (15cm) from the source of heat and preheat the broiler. Line a broiler pan with oiled aluminum foil and place the quail on the pan. Broil for 12–15 minutes,turning once, until golden brown and the juices show no trace of pink when pierced at the bone
with the tip of a sharp knife. Serve hot, with lime wedges for squeezing.
Good wIth Boiled rice and green vegetables, such as French beans.

Chicken gumbo

Chicken gumbo
This hearty soup-stew from Cajun country will have the richest flavor if you use
chicken thigh meat.

1 tbsp vegetable oil
1 onion, chopped
2 celery ribs, chopped
1 green bell pepper, seeded and chopped
1 garlic clove, chopped
1lb (450g) boneless and skinless chicken thighs, cubed
2 tsp sweet or hot paprika
1⁄2 tsp dried oregano
1⁄2 tsp ground cumin
1 tbsp all-purpose flour
2 cups chicken stock
one 14.5oz (411g) can chopped tomatoes
4oz (115g) andouille or kielbasa sausage, sliced
8oz (225g) frozen sliced okra
salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion, celery, and green pepper and cook for 5 minutes, stirring often, until softened. Stir in the garlic.
Add the chicken and cook, turning frequently, about 10 minutes, or until just browned. Stir in the
paprika, oregano, cumin, and flour. Stir for 1 minute, then stir in the stock, tomatoes, and sausage.
Boil, then reduce the heat and simmer for 20 minutes. Add the okra and simmer for 20 minutes,
until the chicken is tender. Season with salt and pepper and serve hot.

Lobster thermidor

Lobster thermidor
This irresistibly indulgent seafood dish is thought to be named in honor
of the play Thermidor, which opened in 1894 in Paris.

2 cooked lobsters, 11⁄2lb (675g) each
For the sauce
2 tbsp butter
2 shallots, finely chopped
1⁄2 cup dry white wine
2⁄3 cup heavy cream
1⁄2 cup fish stock
2 tbsp chopped parsley
2 tsp chopped tarragon
1 tbsp fresh lemon juice
1⁄2 tsp dry mustard
3⁄4 cup shredded Gruyère
salt and freshly ground black pepper
sweet paprika, for garnish
lemon wedges, for serving

Cut the lobsters in half lengthwise. Remove the meat from the claws and tail, along with any
coral or meat from the head. Cut the lobster meat into bite-sized pieces. Clean out the body shells
and reserve.
To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add the
shallots and cook about 2 minutes, until softened. Add the wine and boil for 2–3 minutes to
reduce the liquid by about half.
Add the cream and stock and boil rapidly, stirring often, about 7 minutes, until reduced and
beginning to thicken. Stir in the parsley, tarragon, lemon juice, and mustard. Stir in half of the
Gruyère. Season with salt and pepper.
Preheat the broiler. Add the lobster meat to the sauce, then divide between the lobster shells.
Sprinkle the remaining cheese over the top.
Place on a foil-lined broiler rack. Broil for 2–3 minutes, until bubbling and golden. Sprinkle with
a little paprika. Serve hot, with lemon wedges.

Baked porgy

Baked porgy
This Spanish dish works well with many whole fish, such as porgy (as shown
here), snapper, or trout.

2 porgy, about 21oz (600g) each
2 tbsp tapenade, preferably homemade
1 lemon
3 tbsp olive oil
11⁄2lb (675g) red-skinned potatoes,
very thinly sliced
1 onion, thinly sliced
2 red or green bell peppers,
seeded and sliced into thin rings
4 garlic cloves, chopped
2 tbsp chopped parsley
1 tsp hot smoked paprika
1⁄2 cup dry white wine
salt and freshly ground black pepper

Make 2 parallel diagonal cuts in the thickest parts on each side of each fish. Place in a
nonmetallic dish and spread the tapenade over the inside and outside of the fish. Cut 2 slices of
the lemon. Tuck a lemon slice into each fish and squeeze the juice from the remaining lemon over
the top. Cover and refrigerate for at least 1 and up to 2 hours.
Preheat the oven to 375°F (190°C). Coat an oven-proof dish with 1 tbsp of the oil. Layer half
the potatoes in the dish. Layer the onions and peppers on top, sprinkle with the garlic and parsley,
sprinkle with the paprika, then top with the remaining potatoes. Drizzle the remaining oil over the
potatoes and sprinkle with 3 tbsp water. Cover with aluminum foil. Bake for 40 minutes.
Increase the oven to 425°F (220°C). Place the fish on top of the potatoes, pour the wine over
the fish, and season well with salt and pepper. Return the dish to the oven, uncovered, for 20
minutes, until the fish is opaque when pierced with a knife. Serve immediately.
The fish can be prepared to the end of step 1 up to 6 hours in advance.

Bouillabaisse

Bouillabaisse
Originally nothing more than a humble fisherman’s soup using the remains
of the day’s catch, bouillabaisse has evolved into one of the great dishes.

1⁄4 cup olive oil
1 onion, thinly sliced
2 leeks, thinly sliced
1 small fennel bulb, thinly sliced
2–3 garlic cloves, finely chopped
4 tomatoes, skinned, seeded, and chopped
1 cup dry white wine
1 tbsp tomato paste
6 cups hot fish or chicken stock
1 bouquet garni with 1 celery stalk,
4 thyme springs, and 1 bay leaf
pinch of saffron threads
1 strip of orange zest
1 tbsp chopped parsley
salt and freshly ground pepper

3lb (1.35kg) mixed fish fillets and shellfish, such
as red snapper, cod, bluefish, clams, mussels,
and shrimp, prepared as necessary
2 tbsp Pernod (optional)
salt and freshly ground black pepper
8 thin slices day-old French bread,
toasted, for serving
For the rouille
1⁄2 cup mayonnaise
1 small, fresh hot red chili,
seeded and roughly chopped
4 garlic cloves, roughly chopped
1 tbsp tomato paste
1⁄2 tsp salt

Heat the oil in a large saucepan over a medium heat. Add the onion, leeks, fennel, and garlic
and cook, stirring frequently, for 5–8 minutes, or until the vegetables are softened but not colored.
Add the tomatoes, wine, and tomato paste and stir until blended.
Add the stock, bouquet garni, saffron, orange zest, and salt and pepper to taste. Bring to a boil.
Reduce the heat, partially cover the pan. Simmer for 30 minutes, or until the soup is reduced
slightly, stirring occasionally.
To make the rouille, place all ingredients in a food processor and process until smooth. Transfer
to a bowl, cover with plastic wrap, and refrigerate until needed.
Cut the fish into bite-sized chunks. Remove the orange zest and bouquet garni from the stock,
and add the shellfish. Reduce the heat to low and simmer for 3 minutes. Add the fish fillets and
simmer for 2–3 minutes more or until the fish flakes easily. Stir in the Pernod, if using, and season
with salt and pepper.
To serve, spread each piece of toast with rouille and put 2 slices in the bottom of each bowl.
Ladle in the soup, including a good selection of fish and shellfish.
good wIth A crisp, dry white wine or a Côtes de Provence rosé. Serve leftover rouille
as a spread on a sandwich or as a dip.
The rouille can be made and chilled for up to 2 days.

Pappardelle with ragù

Pappardelle with ragù
This meaty, slow-simmered sauce goes well with pasta ribbons, but is also
delicious served with tagliatelle or used in lasagna.

2 tbsp butter
2 tbsp olive oil
4oz (125g) pancetta, diced
1 small onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced
1lb (450g) ground round
one 14.5oz (411g) can chopped tomatoes
1⁄2 cup beef stock, as needed
2 tbsp tomato paste
salt and freshly ground black pepper
1⁄3 cup whole milk, heated
1lb (450g) dried pappardelle
freshly grated Parmesan, to serve

Melt the butter and the oil in a large saucepan over medium heat. Add the pancetta and
cook for 2 minutes, until it gives off some fat. Add the onion, celery, carrot, and garlic and cook,
stirring, 10 minutes, or until softened but not browned.
Stir in the ground round and cook for 10 minutes, stirring and breaking it up with a spoon, until
browned. Stir in the canned tomatoes, stock, and tomato paste, and season. Bring to a boil.
Reduce the heat and partially cover the saucepan. Simmer, stirring occasionally and adding
more stock, if needed, for 11⁄2 hours. Stir in the milk and simmer for 30 minutes more, until thick
and well flavored. Bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente.
Drain well. Transfer to a serving bowl and add the ragù. Toss and serve hot, with the Parmesan.

Spanish stew

Spanish stew
A filling one-pot meal known as Cocido in Spain.

4 tbsp olive oil
4 small onions, quartered
2 garlic cloves, sliced
9oz (250g) beef chuck, cut into 4 thick slices
6oz (175g) slab bacon, cut into 4 thick pieces
4 pork spareribs, cut into ribs
4 thick slices pork belly, about 18oz (500g) in total
4 chicken thighs
11⁄2 cups white wine
6oz (175g) smoked chorizo, cut into 4 pieces
6oz (175g) morcilla (Spanish blood sausage)
1 smoked ham hock
1 bay leaf
salt and freshly ground black pepper
8 small boiling potatoes
4 carrots, halved lengthwise
1 head Savoy cabbage, quartered
one 15oz (420g) can chickpeas
3 tbsp chopped parsley, to garnish


Heat 1 tbsp oil in a saucepan over medium-low heat. Add the onions and garlic and cook,
stirring, for 10 minutes, until softened.
Heat the remaining 3 tbsp oil in a frying pan over medium-high heat. In batches, brown
the meats and chicken. Add to the saucepan with the onions and garlic.
Pour the wine into the frying pan and boil over high heat, scraping up the bits, for 3 minutes,
or until reduced by half. Pour into the saucepan. Add the chorizo, morcilla, ham hock, and bay leaf.
Add cold water to cover and season. Bring to a boil. Cover, reduce the heat, and simmer for 11⁄2 hours.
Add the potatoes and carrots and simmer for 30 minutes. Add the cabbage and garbanzo
beans and cook until the meats are very tender, about 15 minutes more. Discard the bay leaf and
ham hock. Divide the meat and vegetables among 4 bowls. Ladle in some of the broth, sprinkle
with the parsley, and serve hot.
Good with Roast potatoes, and vegetables of your choice.

Tuscan bean soup

Tuscan bean soup
This soup, ribollita, is thick, filling, nutritious, and delicious. It is even wonderful
at room temperature.

1⁄4 cup extra virgin olive oil, plus more for serving
1 onion, chopped
2 carrots, sliced
1 leek, white and pale green parts only, sliced
2 garlic cloves, chopped
1 quart (1 liter) chicken stock
one 14.5oz (411g) can chopped tomatoes
1 tbsp tomato paste
one 15oz (420g) can white kidney (cannellini) beans,
drained and rinsed
9oz (250g) spinach, sliced
salt and freshly ground black pepper
8 slices Italian bread
2 tbsp grated Parmesan (optional), for serving
method:
Heat the oil in a soup pot over medium-low heat. Add the onion, carrots, and leek and cook
until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and
their juices, and tomato paste.
In a bowl, mash half the beans with a fork and stir into the pot. Bring to a boil over high heat.
Return the heat to medium-low and simmer for 30 minutes.
Add the remaining beans and spinach and simmer for 30 minutes more.
Place a slice of bread in each soup bowl. Ladle in the soup, and, if you like, top with a sprinkling
of Parmesan. Good with A dollop of pesto placed on top and olive oil passed on the side.
This soup is best made ahead and reheated.

Porcini mushroom soup

Porcini mushroom soup
This hearty Italian country soup is full of deep, earthy goodness.

1oz (30g) dried porcini mushrooms
11⁄3 cups boiling water
3 tbsp extra virgin olive oil, plus more for drizzling
2 onions, finely chopped
2 celery stalks with leaves, finely chopped
4oz (115g) cremini mushrooms, sliced
2 garlic cloves, thinly sliced
2 tsp chopped rosemary
1 tsp chopped thyme
3 cups vegetable stock
one 14.5oz (411g) can chopped tomatoes, drained
salt and freshly ground black pepper
4 cups diced day-old crusty bread
method
Combine the dried porcini and boiling water in a small bowl. Let stand for 30 minutes. Drain
through a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms. Heat the oil in a large saucepan over medium-low heat. Add the onions and cook about 5 minutes, until softened. Add the celery and cook 5 minutes more, until the celery is tender. Stir
in the mushrooms, garlic, rosemary, and thyme and cook until the mushrooms soften, about
5 minutes more. Add the stock, tomatoes, and the soaked mushrooms and their liquid. Bring to a boil over high
heat. Return the heat to medium-low and simmer for 45 minutes. Stir in the bread. Season with salt and pepper. Remove from the heat, cover, and let stand for10 minutes. Stir well so the bread can break up and thicken the soup. Spoon into deep bowls, drizzle each serving with olive oil, and serve hot.
good wIth Bowls of spiced olives, and crusty bread.
Prepare ahead The soup can be made through step 3, then cooled, covered, and
refrigerated for up to 2 days. Reheat, then add the bread.

Pan fried Seabass

Pan fried Seabass
I’ve learned that the simpler you prepare most fish, the better. I like to
pan-fry sea bass fillets for a quick supper at home with my wife after
the boys have gone to bed. The fish goes well with lots of things—
a mixed leaf or endive salad, pasta or rice, or new potatoes tossed
with chopped fresh mint and butter.
serves 4
1 whole sea bass, weighing
1/2–3lb (1.1–1.35kg), scaled,
cleaned, and cut into 2 long fillets (ask the fishmonger
to do this you should end up with fillets weighing about 300g/10oz each)
olive oil
sea salt and freshly milled
white pepper

Check for tiny pin bones in the flesh side of the fish and pull
them out with pliers. Turn the fish over and score the skin, then cut each
fillet in half crosswise to make four portions altogether. Season the
scored skin with a little salt and pepper.
Put a large, non-stick skillet over high heat, splash in enough
oil to cover the bottom thinly, and heat until hot.
Lower the heat to medium-high, put in the fish skin side down,
and cook undisturbed for 4 minutes until the skin is crisp and golden.
Don’t shake the pan or move the fillets as this will cause moisture to
come out of the fish—then the skin will stick to the pan and tear. If the
pan gets too hot, draw it to the side of the heat and pour in a little cold
oil to cool it down, then return it to the heat.
Turn the fish over and cook undisturbed for 2 minutes on the second
side, basting with the hot oil so that it runs into the crevices in the skin.
To serve, place the sea bass skin side up on four plates and drizzle with
the pan juices. Dust with white pepper if you like.


Key to perfection
The skin of sea bass must be scored so the fish will stay flat during cooking. If the fish
isn’t flat, it won’t cook evenly, and you won’t be able to tell if it’s done or not.
With a very sharp, large knife and a sawing action, cut diagonal slashes
through the skin of each fillet. Make the score lines close together, and cut
right through the skin just into the fish. If you haven’t scored the skin properly,
or you’ve forgotten to score it at all, the fish will curl at the edges as soon
as it goes in the pan, and then it won’t cook evenly. Quickly press it hard with
a spatula to force it down flat. You’ll find it quite powerful and strong, so
you’ll need to use some force. At the end of the cooking time, turn
each piece of fish over onto its skin side again. Push down on the fish
with your fingertips and hold them there for 10–15 seconds. The fish is
ready when it feels firm, not spongy, and it should be removed from the
hot pan immediately.

super simple coq au vin

super simple coq au vin
My super simple version of this classic French dish is almost the complete
opposite of Julia Child’s recipe in Mastering the Art of French
Cooking. Where Julia browns her chicken and cooks the onion, mushrooms
andbaconseparately,
I like to pop them all in together and let the long, slow cooking process work
its magic. Feel free to add to this very basic recipe. A little bacon would be my first
addition. Followed by a couple of bay leaves or some thyme.
serves 4
4 chicken marylands
4 small onions, peeled & halved
8-12 large button mushrooms
4 tablespoons tomato paste
3/4cup OR 1 1/2cups red wine
Preheat oven to 100C (210F). Or get your slow cooker
ready.
Place chicken, onions, mushrooms and tomato paste in
an ovenproof casserole dish or the bowl of your slow cooker.
Pour over 3/4 cup wine for the slow cooker or 1 1/2cups for
the oven method.
Cover with a lid. Place the slow cooker on HIGH or place
the casserole in the oven and cook for 5 hours. Or until the
chicken is tender and the vegetables are cooked. Taste and
season.

amazing glazed ham

amazing glazed ham
serves 10-12
1 whole leg of ham on the bone (approx 6kg / 12lb)
a small handful cloves
1 jar (500g / 1lb) orange marmalade
3-4 sprigs rosemary, leaves picked
extra rosemary for decoration, optional
Preheat your oven to 200C (400F). Cut away the tough skin from the
top side of the ham, leaving as much luscious fat as you can. Score
the ham in a diagonal pattern with cuts about 1inch apart. Press one
clove into the centre of each diamond.
Place in a baking tray, surrounding with the decorational rosemary,
if using. Bake for 20 minutes.
Meanwhile, heat the marmalade and rosemary leaves in a small
saucepan unit it simmers. Remove from the heat.
After the ham has been in for 20 minutes, pour 1/2 the glaze over
the top, spreading. Return to the oven for another 20 minutes.
Smear over the remaining glaze. Bake for another 20 minutes,
remembering to turn again.
After the ham has been in for 1 hour, remove and baste by scooping
the juices from the bottom of the pan and drizzling over the top.
Bake for another 20 minutes, remembering to turn again.
After the ham has been in for 1 hour 20minutes it should be done. If
not, continue to base and check every 10 minutes until well coloured.
Serve hot or at room temperature.

potato & rosemary pizza

potato & rosemary pizza
When there’s nothing in the house except a potato and some flour,
this is the recipe for you. If you aren’t lucky enough to have a rosemary
plant of your own, feel free to make an ultra minimalist pizza with just
potato salt & pepper for seasoning.
The cheese is totally optional. If I have some I use it. Otherwise I don’t
worry about it.
makes 1 medium pizza
1/2 quantity of pizza dough (recipe below)
1 large potato, finely sliced
1 small sprig rosemary
pinch chilli flakes, optional
bocconcini, optional
Prepare oven and dough as per pizza base recipe.
Toss potato slices in a few tablespoons of olive oil with
rosemary and chilli, if using. Season generously.
Arrange potato slices over pizza base. Top with cheese,
if using.
Bake for 5 - 10 minutes or until the base is golden and
the potato is just cooked. Serve hot.

pizza dough

pizza dough
Try to get your hands on some good quality unbleached, stone ground
bread flour if you can. It makes a world of difference. Although  if you
have to resort to all purpose flour, it won’t be the end of the world.
The real secret to making great pizza at home is getting your oven
cranked up and putting your pizza stone on the floor of the oven so
it gets as hot as possible.
makes 2 medium pizzas
250g (8.8oz) bread flour
160g (5.6) water
1 teaspoon dried yeast
1 teaspoon salt
semolina, optional
Place a pizza stone on the base (floor) of your oven and
preheat it on its highest setting.
Combine flour, water, yeast and salt in a bowl until the
mixture comes together.
Transfer to a lightly floured surface and knead the dough
for at least 5 minutes, preferably 10. Try to add as little flour as possible.
Lightly oil a bowl and pop the dough back in. Cover and
stand for at least 1/2 hour but preferably an hour. Divide dough into 2 and roll out on a lightly floured
surface using a rolling pin until the pizza is about 25cm (12in diameter).
Scatter a pizza peel or baking tray with semolina, if using and top with your chosen ingredients.

Dressed crab

Dressed crab
A quintessential English classic, perfect for a summer’s day. For the best results, buy the
crab live and cook it yourself .


Ingredients
1 brown crab, about 33⁄4–41⁄2lb (1.3–2kg), cooked
splash of oil
2–3 tbsp fresh white breadcrumbs
dried English mustard, to taste
cayenne pepper, to taste
Worcestershire sauce, to taste
freshly ground black pepper, to taste
1 egg, hard-boiled
chopped flat-leaf parsley, to garnish
Remove the brown and white meat from the crab and set aside separately.
The mouth, stomach sac, and gills must all be discarded.
Wash the shell well and brush with a little oil.
Mix the brown meat with enough breadcrumbs to bind. Add mustard, cayenne, Worcestershire
sauce, and pepper, to taste. Flake the white meat into a bowl, taking care to locate and
discard any chips of shell. Neatly arrange both white and brown meat
back in the cleaned shell and garnish with chopped hard-boiled egg white, sieved hardboiled
egg yolks, and parsley. Serve with bread and wedges of lemon.
Prepare ahead
Pick out the crab meat, put the white and
brown meat into separate bowls, cover, and
chill for up to 1 day before continuing.

Seafood ceviche

Seafood ceviche
A brief, light pickling of raw fish conserves its freshness and brings out the true flavor.

Ingredients
1lb (450g) very fresh, firm-fleshed fish fillets,
pinboned and skinned
1 red onion, finely sliced
juice of 2 lemons or limes
1 tbsp olive oil
1⁄2 tsp hot paprika
1 chile, finely chopped
salt and freshly ground black pepper
2 tbsp finely chopped flat-leaf parsley
Wrap the fish in plastic wrap or foil, and put it in the freezer for 1 hour to firm up the flesh.
This will make it easier to slice. With a sharp knife, slice the fish into very thin slivers.
Spread the onion evenly in the bottom of a shallow, non-metallic dish. Pour over the
lemon juice and olive oil, then sprinkle with the paprika and chile.
Place the fish on the onion, gently turning to coat with the marinade. Cover and marinate
in the refrigerator for at least 20 minutes,preferably more than 1 hour. Season, sprinkle
with parsley, and serve with crusty bread.
Prepare ahead
The ceviche can be assembled, covered, and
chilled up to 2 hours in advance. Return it to
room temperature before serving.

Thai crab cakes

Thai crab cakes
These make a delicious starter, or transform into a main course with rice noodles.
Ingredients
1lb 2oz (500g) white crabmeat
4oz (115g) green beans, trimmed
and finely chopped
1 green or red chile, seeded and
very finely chopped
1 tsp lemongrass, very finely chopped
finely grated zest of 1 lime
1 tbsp Thai fish sauce
1 tbsp finely chopped Chinese chives
or garlic chives
1 egg white, lightly beaten
flour, to dust
vegetable oil, for deep-frying
lime wedges, to serve
Flake the crabmeat into a bowl, picking it over carefully to remove any small, sharp pieces of
shell. Mix in the green beans, chile, lemongrass, lime zest, fish sauce, and chives.
Add the egg white, stirring to bind the mixture together. Dust your hands with flour
and shape the mixture into 20 small balls. Flatten them slightly into round cakes, place
on a plate or board, spaced slightly apart so they don’t stick together, and chill for 1 hour,
or until firm. Heat the oil to 325°F (160°C) in a large pan of deep-fat fryer (see page 308).
Dust the crab cakes with flour and deep-fry them in batches
for 3 minutes, or until golden. Drain on a plate lined with paper towels and serve warm with lime wedges.
Prepare ahead
The crab cakes can be assembled, covered,
and chilled up to 1 day ahead. The flavors
will deepen. Return them to room temperature
before continuing.

Oysters with shallot and vinegar dressing

Oysters with shallot and vinegar dressing
European tradition, dating back to the Romans, serves oysters raw on the half
shell. Both Pacific and native oysters can be used.
Ingredients
24 oysters, in their shells
crushed ice
4 tbsp red wine vinegar
1 large or 2 small shallots, very finely chopped
Shuck the oysters , taking care not to pour out any of the juices.
Arrange the oysters on a traditional oyster plate with
ice, or pack 4 serving dishes with lots of
crushed ice and place the oysters on top.
Mix the vinegar and shallot together and
put into a small dish. Place in the center of the
oysters or the middle of the table and serve.
Variation
Oysters with lemon and Tabasco Shuck the oysters as directed and serve on
crushed ice, with lemon wedges and Tabasco sauce on the side. Allow your guests to choose
their dressing, or to eat the oysters unadorned.

Moules marinières

Moules marinières
This classic French recipe mussels in wine, garlic, and herbs translates as “in the
fisherman’s style.”
Ingredients
4 tbsp butter
2 onions, finely chopped
8lb (3.6kg) mussels, prepared (see page 278)
2 garlic cloves, crushed
2 cups dry white wine
4 bay leaves
2 sprigs of thyme
salt and freshly ground black pepper
2–4 tbsp chopped flat-leaf parsley
Melt the butter in a large, heavy saucepan, add the onions, and fry gently until lightly
browned. Add the mussels, garlic, wine, bay leaves, and thyme. Season to taste. Cover, bring
to a boil, and cook for 5–6 minutes, or until the mussels have opened, shaking frequently.
Remove the mussels with a slotted spoon, discarding any that remain closed. Transfer
them to warmed bowls, cover, and keep warm. Strain the liquor into a pan and bring to
a boil. Season to taste, add the parsley, pour over the mussels, and serve at once.

Brandade de morue

Brandade de morue
This dish of creamed salt cod is especially popular in the South of France.
Ingredients
1lb (450g) salt cod
2 garlic cloves, crushed
1 cup olive oil
1⁄2 cup hot milk
2 tbsp chopped flat-leaf parsley
freshly ground black pepper
extra virgin olive oil, to drizzle
triangles of white bread, fried in olive oil, to serve
Mediterranean black olives, to serve
Soak the fish in a bowl of cold water for 24 hours, changing the water 3 or 4 times.
Drain the cod and place in a large, shallow pan, then cover it with fresh cold water and
bring to a gentle simmer. Cook for 10 minutes,then remove the pan from the heat and leave the cod to sit in the water for a further 10 minutes before draining.
Remove the skin and bones from the fish, then flake the flesh into a bowl and pound to
a paste with the garlic. Put the fish paste in a pan over gentle heat.
Beat in sufficient olive oil and milk, a little at a time, to make a creamy white mixture that
holds its shape. Serve hot, sprinkled with parsley, pepper, and extra virgin olive oil, with
the bread triangles and olives.
Prepare ahead
The salt cod and garlic paste can be made up
to the end of step 3, then covered, and chilled,
for up to 1 day before serving. The flavor of the
garlic will deepen. Bring the paste back to room
temperature before continuing.

Marinated anchovies

Marinated anchovies
This is a traditional Spanish recipe, usually served as a chilled tapas.
Ingredients
9oz (250g) fresh anchovies
2 tbsp coarse sea salt
11⁄4 cups sherry vinegar
4 tbsp extra virgin olive oil
grated zest of 1–2 lemons, to taste
sprigs of marjoram or thyme
freshly ground black pepper
Rub the scales from the anchovies with your fingers, then gut and bone the fish. Wash and
pat dry. Lay them in a single layer in a shallow dish, sprinkle with salt, then pour over the
vinegar. Cover and refrigerate for 12–18 hours.Drain away the salt and vinegar cure, and pat
the fish dry. Arrange on a clean serving dish and sprinkle with the olive oil, lemon zest (add
a squeeze of lemon juice, too, if you like), and marjoram. Season with pepper, and serve with
crusty bread, providing toothpicks for your guests to use to spear the anchovies.
Prepare ahead
The anchovies must be cured at least 12 hours
ahead, so you will only need to drain away the
vinegar, and add the dressing to serve

Anchovy and olive bruschetta

Anchovy and olive bruschetta
These salty canapés are ideal with pre-dinner drinks.
Ingredients
12 slices Italian bread, such as ciabatta,
about 3⁄4in (2cm) thick
1⁄2 garlic clove
extra virgin olive oil
3–4 tbsp bottled tomato sauce, or purée
salt and freshly ground black pepper
4oz (115g) mozzarella cheese, drained,
and cut into 12 thin slices
1 tsp dried mixed herbs
6 black olives, pitted and sliced
2oz (60g) jar or can anchovies in olive oil, drained,
and cut in half lengthwise
Preheat the broiler on its highest setting and position the rack 4in (10cm) from the heat.
Toast the bread until golden on both sides. Rub 1 side with the cut side of the garlic. Brush
the same side of each slice with oil.Spread each bruschetta with 2 tsp tomato sauce and
season with salt and pepper. Put a slice of mozzarella on each, sprinkle with
herbs and top with olive slices and 2 pieces of anchovy in a crisscross pattern.
Broil the bruschetta for 2–3 minutes, or until the mozzarella has melted and is bubbling.
Serve hot with chilled prosecco or cold beer.

Tuna and eggplant yakitori skewers with soy dipping sauce

Tuna and eggplant yakitori skewers 
with soy dipping sauce
Bamboo skewers of fish make an excellent canapé or an informal start to any meal.
You’ll need 12 wooden skewers, soaked in
water for 30 minutes to prevent burning.
Tuna, or swordfish, mahi mahi, or monkfish
Ingredients
1 large eggplant, cut into 1⁄2in (1cm) chunks
12oz (350g) tuna steak, cut into
1in (2.5cm) chunks
1 tbsp vegetable oil
shiso leaves, or sprigs of cilantro, to garnish
For the marinade
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
1 tsp lemon juice
2 tsp mirin
1 tbsp sake (optional)
salt and freshly ground black pepper
Put the eggplant into simmering water.Boil for 2 minutes, drain, and cool.
Put the eggplant and tuna into a shallow dish. Mix the marinade ingredients and pour
over. Stir, cover, and marinate for 30 minutes.
Thread 2 pieces of eggplant on to a skewer, a piece of tuna, and 2 more pieces of eggplant.
Bring the marinade to a boil in a saucepan.
Preheat a griddle pan until smoking. Brush with the oil and put in the skewers. Cook for
2 minutes, turning once, and basting with the marinade. They will be golden brown and shiny.
Put the remaining marinade in a small bowl.
Arrange on a platter with the dipping sauce and shiso or cilantro and wash down with
Japanese beer or sake.
Variation
Scallop and shiitake yakitori skewers
Use 14oz (400g) shiitake mushrooms instead
of eggplant and skip step 1. Use 12 large scallops instead of tuna.

Paella

Paella
This Spanish rice dish has many regional variations. This marinera version contains
a delicious mix of seafood.
Tiger prawns, squid, Dublin Bay prawns, mussels,or any mixed seafood
Ingredients
1 quart hot fish stock
large pinch of saffron threads
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 large tomatoes, skinned and diced
12 raw tiger prawns, peeled and deveined
8oz (225g) squid, gutted, cleaned, and sliced into rings
14oz (400g) paella rice
3oz (85g) peas
4 raw Dublin Bay prawns, or very large shrimp, head-on
12–16 mussels, prepared
1 tbsp chopped flat-leaf parsley, to garnish
Pour a little of the hot stock into a bowl, add the saffron, and set aside. Heat the oil in a large
frying or paella pan, and fry the onion and garlic until softened. Add the tomatoes, cook for 2
minutes, then add the peeled tiger prawns and squid for 1–2 minutes.
Stir in the rice, saffron liquid, peas, and 21⁄4 cups of stock. Simmer, uncovered, without
stirring, over low heat for 12–14 minutes, or until the stock has evaporated and the rice is
just tender, adding extra stock if necessary.
Meanwhile, cook the Dublin Bay prawns in 2⁄3 cup of simmering stock for 3–4 minutes, or until
cooked through. Transfer to a warm plate with a slotted spoon. Tap the mussels and discard
any that do not close. Add the mussels to the stock, cover, and cook over high heat for 2–3
minutes. Remove with a slotted spoon, discarding any that have not opened.
Reserve 8 mussels for garnish. Remove the rest from their shells and stir into the paella.
Arrange the reserved mussels and Dublin Bay prawns on top, and garnish with parsley.

chicken almost vindaloo

chicken almost vindaloo

If you didn’t want to serve the curry with rice, I like to use canned
lentils with wilted spinach to get some more veg into my meal.
There are 2 ways to get tender meat in a curry. Either gently simmering
in the sauce for hours OR stir frying finely sliced pieces of meat over a
high heat to brown the outside of the meat, then removing the meat
from the pan, making the sauce and adding the meat at the end to
just heat though. In my experience, simmering for 1/2 hour or so
usually gives tough meat.
serves 3-4
2 chicken breasts,(approx 500g / 1lb) finely sliced
4 tablespoons vindaloo curry paste (recipe next page)
2 cans tomatoes (400g / 14oz)
4 -6 large green chillies
natural yoghurt, to serve, optional
Heat a few tablespoons peanut oil in a large frying pan or
wok over very high heat.
Stir fry chicken, moving it constantly around the pan until it
is no longer pink. Remove from the heat and place chicken in
a clean bowl. Return the pan to the heat. Add curry paste and stir fry for about 30 seconds.
Add tomato, crushing to break them up a little. Add the chilli. Bring to a simmer and cook for about 3-4 minutes or until the sauce looks a little thickened. Taste and season.
Return chicken and and juices to the pan and allow to heat through.

chicken & basil stir fry

chicken & basil stir fry

This is my super simple version of the Thai dish ‘gai larb’. I love this quick
simple rendition, but if you like, feel free to add in a few more ingredients
such as a little garlic and ginger. Lime juice is the traditional citrus used
in Thailand, but if you’re having problems sourcing limes, like I was the
other day, lemon juice makes a great substitute.
And feel free to play around with the fresh herbs. Basil is hard to beat,
but mint and or coriander will also add the burst of freshness you’re
looking for.  Serve with finely grated raw cauliflower or steamed rice.
serves 3-4
500g (1lb) minced (ground) chicken
3 -4 large red chillies
2 tablespoons fish sauce
4 tablespoons lime juice
small bunch basil, leaves picked.
Place a wok or large frying pan (skillet) over a very high heat
for a few minutes.
When the pan is hot, add a little peanut or other neutral
flavoured oil and stir fry the chicken and chillies for a few
minutes or until chicken is cooked through.
Add fish sauce and lime juice and remove from the heat.
Taste and add a little more of the sauces if you think it needs it.
Toss in basil leaves and serve hot.

tomato scrambled tofu

tomato scrambled  tofu

I’m a big fan of scrambled tofu af ter discovering it during my
‘vegetarian month’ last year. I’m happy to eat it out of a bowl on
its own, but you could easily serve on top of toast or with some
pasta if you fancy.
Feel free to spice this up with a little fresh or dried chilli. A little
smoked paprika will take it to a new level, but you don’t have to
go there. Roast red peppers would also work well.
serves 2
1/2 jar red peppers (about 150g / 5oz), drained
300g (10oz) firm tofu, drained and crumbled
4 tablespoons tomato paste
2 teaspoons smoky paprika
green leaves, to serve
Heat a few tablespoons olive oil in a large frying pan
(skillet).
Add peppers and stir for a few seconds. Add tofu and
stir fry, breaking it up further with a fork or spoon.
Cook for a few minutes. Add tomato paste and paprika. Continue to cook and stir for a few more
minutes until everything is hot and the tofu is well scrambled.
Taste and Season. Serve on a bed of greens.

warming onion & white bean bake

warming onion & white bean bake

This is wonderful reheated the next day so feel free to make it in advance and keep it in the fridge. I’ve used an aged cheddar here because it has a nice balance of cheesy flavour and good melting qualities but you
could use your favourite melting cheese. Or even some parmesan would do the trick. Serve with a green salad.
serves 4
5 onions, sliced into half moons
4 sprigs thyme, leaves picked
3 cans white beans (400g / 14oz, each), drained
1/2 cup chicken or vegetable stock
150g (5oz) grated cheddar cheese
Preheat oven to 200C (400F).
Heat a generous glug of olive oil and a large frying pan or
skillet and cook onion, stirring occasionally over a medium
heat until onion is melting and deep golden. Add more oil
as you need it. Will take about 25 minutes. Add thyme to onion and season.
In a medium heatproof dish layer about a third of the
onions. Add half the beans and a little cheese. Repeat until all the ingredients have been used, finishing with the
cheese. Pour the stock over and season. Bake uncovered for 25-30 minutes or until golden and bubbling.

8-hour baked beans

8-hour baked beans

There’s nothing like waking up to the smell of these beans. It’s enough
to make you almost want to leap out of bed on a lazy Sunday morning.
Almost. I like to just serve the beans on their own with a green salad. But
they’re also lovely as part of a more substantial brunch with some eggs
and hot buttered toast.
I have made a vegetarian version of these beans. The secret it to replace
the ham hock with a tablespoon smoked paprika and season more
generously at the end (a little soy saue can help as well).
If you can’t find a ham hock. You could use some speck, pancetta or
even a little bacon.
serves 6
400g (14oz) dried cannellini, haricot or northern beans
2 onions, peeled & chopped
2 cans tomatoes (400g / 14oz, each)
3 tablespoons worcestershire sauce
1 ham hock
Preheat oven to 120C (250F) fan forced. Or 140C (280F)
for a regular oven.
Place beans, onion, tomato, worcestershire sauce and
ham hock in a large oven proof dish, preferably with a lid.
Add 2 1/2 cups water and 2 tablespoons brown sugar if
you prefer your beans a little sweet. Cover tightly with foil
and the lid.
Bake beans for 8 hours, or until beans are super tender
and the ham is falling off the bone. If it looks a little dry,
add some more water. If it looks too soupy, increase the
oven temperature and cook uncovered until the sauce has
reduced to your liking. Season well.

lentil ragu with zucchini ’noodles’

lentil ragu with zucchini ’noodles’

spired by the good old family classic spag bol (or spaghetti bolognesese baked zucchini noodles are one of my favourite things when Ioking for a gluten-free comfort food option.
u could boil the zucchini like pasta if you prefer, but I find the texture nicer and the flavour more intense with this baking method. andoline or vegetable peel er are handy for get t i ng  lovely fine ‘noodl e
serves 2
2 zucchini (courgettes), sliced into ribbons
1 can lentils (400g / 14oz), drained
4 tablespoons tomato paste
parmesan cheese, to serve
salad greens, to serve
Preheat oven to 200C (400F).
Layer zucchini ribbons over a baking tray a few layers
deep. Drizzle with olive oil and bake for 10 minutes or until
the zucchini is no longer crunchy.
Heat 3-4 tablespoons olive oil in a medium saucepan. Add
lentils and tomato paste and cook for a few minutes until hot.
Taste and season lentils, adding a little more olive oil or
some butter if the tomato is too sharp.
Divide zucchini between two plates and top with lentils.
Serve with parmesan on the side and a green salad

pasta with butter beans & red wine

pasta with butter beans & red wine

While this is wonderfully hearty & soul satisfying on its own, my
Irishman though it would be even better with the addition of a pork
product or two. So by all means add in some bacon or sausage or
even serve with a few slices of salty proscuitto draped over.
If you don’t have butter beans at hand, please feel free to substitute
in another white bean, or even a bean of a different colour.
serves 2
1 cup red wine
4 tablespoons tomato paste
1 can butter beans (400g / 14oz)
150g (5oz) short pasta
shaved parmesan, to serve
Bring a medium saucepan of salted water to the boil and
cook pasta according to the packet directions.
Meanwhile, place wine, tomato paste and beans and the
bean liquid from the can in another saucepan. Bring to the
boil and simmer for 8 minutes or until the sauce is starting to thicken.
When pasta is cooked, drain and add to the sauce. Stir in
until everything is hot.Taste and season. Serve with parmesan shavings on top.

pasta with cavalo nero & caramelised onion

pasta with cavalo nero & caramelised onion

This is the perfect thing when you feel like some pasta comfort but
want to keep it healthy and get some greens. Cavalo nero, also
known as Tuscan black cabbage is one of my favourite greens with rich earthiness but you could use any green you like. Kale would be
wonderful as would silverbeet, spinach, or even baby spinach.
serves 2
2 large brown onions, peeled & halved lengthwise
1 bunch cavalo nero or other greens, roughly chopped
150g (5oz) egg noodles
lemon juice
handful grated parmesan, to serve
Finely slice onions into little half moons. Heat 3 tablespoons
olive oil in a medium saucepan and cook onion, covered, over
a medium-low heat. Stir every 5 minutes or so to stop it burning
too much. The idea is to get soft, melting caramelised onions.
It’s going to take about 30 minutes or even up to 45minutes.
Patience is needed.
Meanwhile, bring a large saucepan salted water to the boil.
Cook pasta until al dente or how you like it. Drain.
When the onions are caramelised, add greens and continue
to cook covered, but stirring every few minutes, until the greens
are just wilted. Keep warm.
Add pasta to the greens and onions and toss. Taste and
season, adding a little squeeze of lemon juice,
to taste. Serve with parmesan.

carrot salad with pesto dressing

carrot salad with pesto dressing 

This is a great prepare ahead salad that will be happy to hang out
both in and out of the fridge.
Feel free to use a commercial pesto, if you aren’t in the mood to
make your own. But I highly recommend trying the dairy free Sicilian
nut pesto below.
serves 2
6 tablespoons pesto
2 tablespoons lemon juice
2 large carrots, scrubbed
large handful roasted cashews
Combine pesto, lemon juice and 2 tablespoons extra virgin
olive oil in a large mixing bowl.
Using a vegetable peeler, shave carrots into wide ribbons.
Toss carrot ribbons in the dressing. Taste, season & serve
with cashews sprinkled over.