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