Marinade for beef or lamb
2 large garlic cloves, crushed 4 tbsp. soy sauce 4 tbsp. Dijon mustard slug of olive oil, slug of vegetable oil 4 tbsp. Worcestershire sauce juice from 1 lemon juice 1-2 tsp. coarsely ground black pepper
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Marinade for beef or lamb
2 large garlic cloves, crushed 4 tbsp. soy sauce 4 tbsp. Dijon mustard slug of olive oil, slug of vegetable oil 4 tbsp. Worcestershire sauce juice from 1 lemon juice 1-2 tsp. coarsely ground black pepper
Traditional paella and variations
Fry chorizo and pancetta in olive oil in a heavy saucpan, until crisp, and remove
In the same oil, gently fry one large Spanish onion, with strips of red and yellowpeppers, until soft
Add thyme, chilli flakes, bay leaves, smoked paprika, turmeric, tomato puree and lots of chopped garlic
Add the rice and turn in the oil until coated
Pour in white wine or sherry and let it boil briefly
Add chicken stock and saffron water
Let the rice cook slowly for 10 mins
Put the chorizo and pancetta back in the pan, with seafood (briefly cover with foil if seafood needs to steam cook)
Cook on a very low head without stirring
Serve with chopped parsley and lemon wedges
Also good: peas, olives, chicken, jarred artichokes or piquillo peppers
Kisir
Use a heavy casserole dish that retains heat.
Chop one small onion into very thin crescents and fry in the casserole dish until translucent
Use one part bulgur wheat to 2 and ¼ parts boiling water (first dissolve 2 tsps tomato puree in the water) - add both to dish
Simmer bulgur for 20 minutes, covered, stirring occasionally, then leave to sit for 10 minutes
Fluff bulgur with a fork, then mix in: 1 bunch of chopped parsley, about 2/3 that of mint, 1 finely chopped red chilli, 4 finely chopped spring onions, 2 tbsps pomegranate molasses, a teaspoon of cumin, the juice of 1½ lemons, and 3 large tomatoes, seeded and chopped.
Serve on Little Gem or simlar lettuce leaves, sprinkled with mint and parsley
North African Lamb Marinade
Mix ingredients and spread on lamb...
Olive oil
Lemon juice
1 crushed garlic clove
Coriander
Cumin
Nutmeg
Salt
Paprika or smoked paprika
Pepper
Courgette, Dill and Feta Fritters
Grate 3 medium size courgettes into a bowl and add salt. After 20 mins, squeeze the courgettes to remove excess water
Finely chop a small bunch of dill and add to the courgettes with 2 tsps plain flour, a pinch of paprika, 2 eggs and the zest of 1 lemon. A litle chopped fresh mint is also nice in the mix
Crumble a pack of feta cheese into the bowl and gently combine
Form palm-sized flat patties - the quantities above will make about 8. Flour on each side
If possible, leave in the fridge on a floured tray to set
Fry in a large frying pan, being careful when turning over
minutes
Roasted Vegetable Lasagne
Roast 2 small carrots, 1 courgette, 1 aubergine, 1 onion, 2 peppers, 4 cloves of garlic with 1 1/2 teaspoons of olive oil. Boil the carrots for 10 minutes first.
Meanwhile, make a roux with 1 tsp butter, 1 tbsp flour, a mug of milk, and add nutmeg.
In a tin, heat the roasted veg with 1 tin tomatoes, a slug of balsamic vinegar, oregano, thyme and a pinch of cayenne pepper.
Layer up the lasagne with 6 sheets of lasagne pasta, top with the roux and grate a small amount of cheese over the top.
Bake in a medium oven for 30 mins or until the pasta is cooked.