Veg: Coleslaw

Homemade coleslaw is much nicer than the shop bought stuff & is so easy to make. Goes perfect with most grilled foods (such as Souvlaki, Gyros, or Koftas), adding a bit of moisture to dry dishes. It is also highly adaptable & fun to experiment with. BTW, my recipe doesn’t include raw onion – chiefly because I don’t like it. start by grating a carrot or two Peel, top & tail a few carrots & then grate (with a grater obviously). Then put the gratings into a large bowl. add some finely chopped white cabbage Use a big knife for … Continue reading Veg: Coleslaw

Veg: Harissa Chickpeas

This spicy, middle-eastern dish is just the perfect accompaniment for PITAS or FLATBREADS. It also is delicious as a main course with NUTTY RICE or GRILLED VEGETABLE COUSCOUS. Cool it down with MINTY COLESLAW, or CARROT & WALNUT COLESLAW. take one shallot & one clove of garlic Finely chop a shallot & a clove of garlic. Sweat both off in a medium-hot frying pan with a splash of olive oil for a few minutes. add a teaspoon of harissa powder/paste & a teaspoon of paprika Stir both in to the mix, adding a splash of water to loosen the contents … Continue reading Veg: Harissa Chickpeas

Bread: Breakfast Pancakes

Ah, the humble breakfast pancake. Incredibly simple, yet incredibly delicious. start with the dry stuff Add 100 grams (3/4 of a cup) of plain flour to a bowl & add 1.5 teaspoons of baking powder. then add the wet stuff Pour in 150 millilitres of milk, a little melted butter & a splodge of honey (or sugar). Whisk to a smooth batter. If you are feeling adventurous, try adding a handful of raisins or sultanas into the mix. cook in a medium hot frying pan Add a smidge of butter to the pan & swirl it around in the pan … Continue reading Bread: Breakfast Pancakes

Soup: Minestrone

Throughout the world there are certain dishes that utilise left-overs from one meal to make a completely different one. In the UK we use mashed potato & veggies to make Bubble & Squeak, in China, they add odds & ends to fried rice & in Italy, they make minestrone soup. Possibly as old as the hills, Minestrone soup is an ideal one-pot soup to make in the hills. This is my interpretation of the Italian classic. Start with a Soffritto The soffritto (aromatic) stage is not about searing, browning or burning, it is about slowly releasing delicious flavours from aromatic … Continue reading Soup: Minestrone

Stew/Hash: Sweet Potato, Turkey & Nettle Hash

Coming from the French word ‘Hacher’ meaning to ‘chop’, a hash is a quick & easy meal to make when one is in desperate need of sustenance . Get a pan of water on the boil Once the stove is fired-up, get some water on straight away in a billycan. Boil the hard veg Peel & chop the sweet potato & carrots aiming for small, bitesize chunks. Add to the hot water & bring to the boil, tilting the lid to prevent the pot boiling over (& subsequently extinguishing the stove which, believe me, is seriously bloody annoying). Simmer for … Continue reading Stew/Hash: Sweet Potato, Turkey & Nettle Hash

The Art of Al Fresco Dining

Since I was a nipper I have always loved cooking outdoors. From about the age of 10 in the summer hols, I regularly used to sit outside my one-man tent & skillfully manage to weld a sausage, or piece of Spam, on to an aluminium frying pan, with a little help of my little Camping Gas stove – a little blue contraption with a twisty nob thing that allowed the flame to be ‘Off’ or ‘Mount Vesuvius’ (I can still hear my dear old Dad muttering to my Mum – “Don’t worry darling, his fringe & eyebrows will grow back … Continue reading The Art of Al Fresco Dining

Kit: The Brew Box

Tea – the undisputed conversation catalyst of Great Britain & Northern Ireland. For us Brits, there is nothing quite like enjoying a lovely cuppa with friends to promote camaraderie & friendship. It is also just happens to be a great way to start the day. Although it has been around in China for a few thousand years, tea is a relative newbie to this country, being allegedly introduced to British society by Catherine, the Portuguese wife of King Charles the Second, circa 1680 something. The process of adding milk to tea was implemented just a little while later, in an … Continue reading Kit: The Brew Box