I love coleslaw, it’s a little bit retro but everyone loves it. This is a bit of a twist on it using fennel and apple, serve this with a nice fat grilled pork chop and you will be laughing.
I make mine using the grating blade in a food processor, takes no time at all.
Makes enough for about 6 people.
Method
½ a large white cabbage
1 red onion
1 bulb of fennel
1 apple (something firm)
2 carrots
1 Garlic clove
the juice and zest of 1 lemon
1 teaspoon of Dijon mustard
1 small tub of Crème fraiche
Sea salt and pepper.
Using a food processor or hand grater, grate all of the veg and the garlic clove.
In a large bowl add the veg and stir in the mustard and enough crème fraiche to coat.
Season to taste and add the lemon juice and zest. Give the whole thing a good mix up.
There are lots of other combos you can do so try some other veg that a nice eaten raw and you cant go wrong.
Monday, 15 June 2009
Pesto
I love pesto and it works so well with loads of meats, fish and veg and of course with pasta.
You will need:-
Handful of pine nuts toasted.
Large bunch of basil leaves picked
1 glove of garlic
Salt and pepper
1 large handful of grated parmesan
Good olive oil
Lemon juice.
Method
In a pestle and mortar bash up the garlic with a pinch of salt until you get a paste.
Roughly chop the basil and bash up with the garlic, add the toasted pine nuts and again give them a good bashing. Add the grated parmesan and stir in a good lug of olive oil, you want it loose enough to coat pasta. Squeeze in the lemon and season to taste. Once you have tried this recipe you will be adding it to everything. Enjoy.
You will need:-
Handful of pine nuts toasted.
Large bunch of basil leaves picked
1 glove of garlic
Salt and pepper
1 large handful of grated parmesan
Good olive oil
Lemon juice.
Method
In a pestle and mortar bash up the garlic with a pinch of salt until you get a paste.
Roughly chop the basil and bash up with the garlic, add the toasted pine nuts and again give them a good bashing. Add the grated parmesan and stir in a good lug of olive oil, you want it loose enough to coat pasta. Squeeze in the lemon and season to taste. Once you have tried this recipe you will be adding it to everything. Enjoy.
Thyme bread crumbed Chicken livers, with warm asparagus and pine nut salad.
I made this recipe up on Saturday night and it works really well.
Serves 4
You will need:-
1kl of Chicken livers trimmed of sinew and soaked in milk for a few hrs
Seasoned flour to dust
1 beaten egg
1 handful of bread crumbs with some thyme tips.
Oil for frying
For the salad
Mixed salad leaves of your choice
Small bunch of asparagus
A handful of pine nuts
Lemon
Olive oil.
Method
Set up a little production line of flour, egg and bread crumbs.
Drain the milk off the chicken livers and pat dry with kitchen towel.
Dust In seasoned flour, then dip in the egg and finally the bread crumbs, place on a plate and do the same to the others.
Place the livers in the fridge for about 30 mins.
In a large pan fry the chicken livers in a good amount of hot oil. You want a nice crisp golden crumb and the livers to be medium rare.
For the salad blanch the asparagus in salted boiling water, fry in a little butter and season. Toast the pine nuts in a dry pan.
Dress the salad leaves with lemon and olive oil and add to a large plate. Top with the asparagus spears and pine nuts and finally add the chicken livers and an extra squeeze of lemon. I made a really loose lemon mayo for this and it was incredible.
Serves 4
You will need:-
1kl of Chicken livers trimmed of sinew and soaked in milk for a few hrs
Seasoned flour to dust
1 beaten egg
1 handful of bread crumbs with some thyme tips.
Oil for frying
For the salad
Mixed salad leaves of your choice
Small bunch of asparagus
A handful of pine nuts
Lemon
Olive oil.
Method
Set up a little production line of flour, egg and bread crumbs.
Drain the milk off the chicken livers and pat dry with kitchen towel.
Dust In seasoned flour, then dip in the egg and finally the bread crumbs, place on a plate and do the same to the others.
Place the livers in the fridge for about 30 mins.
In a large pan fry the chicken livers in a good amount of hot oil. You want a nice crisp golden crumb and the livers to be medium rare.
For the salad blanch the asparagus in salted boiling water, fry in a little butter and season. Toast the pine nuts in a dry pan.
Dress the salad leaves with lemon and olive oil and add to a large plate. Top with the asparagus spears and pine nuts and finally add the chicken livers and an extra squeeze of lemon. I made a really loose lemon mayo for this and it was incredible.
Thursday, 11 June 2009
Smokey Cajun Chicken drumsticks with salsa.
This is a really easy one to try out. Works well with any cut of Chicken or White fish.
Serves 4
You will need:-
8 Chicken drumsticks Free range if you can afford it
1 tbsp smoked paprika
1 tsp onion flakes
¼ tsp cayenne pepper
2 tsp dried thyme
olive oil.
For the salsa
1 hand full of Deseeded chopped tomatoes
½ finely chopped red onion
juice of 1 lime
chopped coriander
½ chopped chilli
Method
With some kitchen paper pat dry the chicken.
Mix together the Cajun ingredients.
Brush the chicken with a little oil and rub with the Cajun seasoning.
Mix together the salsa ingredients and season to taste.
Cook the chicken on a hot BBQ until coloured and cooked through.
Serves 4
You will need:-
8 Chicken drumsticks Free range if you can afford it
1 tbsp smoked paprika
1 tsp onion flakes
¼ tsp cayenne pepper
2 tsp dried thyme
olive oil.
For the salsa
1 hand full of Deseeded chopped tomatoes
½ finely chopped red onion
juice of 1 lime
chopped coriander
½ chopped chilli
Method
With some kitchen paper pat dry the chicken.
Mix together the Cajun ingredients.
Brush the chicken with a little oil and rub with the Cajun seasoning.
Mix together the salsa ingredients and season to taste.
Cook the chicken on a hot BBQ until coloured and cooked through.
Moroccan style leg of Lamb.
This is my fav BBQ dish, works so well and you get a loverly smokey BBQ taste. Try throwing a few sprigs of Rosemary on the coals to get some Roseymary style smoke happening.
You will need:-
1 leg of lamb about 2 kl, butterflied and opened up like a book (get the Butcher to do this)
2 teaspoons coriander seeds
2 teaspoons of cumin seeds
4 cloves of garlic, peeled and finely chopped
1 Chili
A large bunch of fresh mint and coriander chopped
1/2 tin of chickpeas, drained
sea salt and freshly ground black pepper
juice of a lemon
1 x 500ml tub of natural yogurt
Method
Score the lamb on both sides. Using either a pestle and mortar or a food processor, grind or whizz up all the above apart from lemon juice and yogurt until you have a paste. Season the paste or marinade with salt and freshly ground black pepper, then add the lemon juice and yogurt. Place half of this flavoured yogurt in a large plastic bag and add the lamb. Put the other half of the flavoured yogurt in the fridge. Tie the bag up to seal it and turn it around to allow the yogurt to coat all the lamb. Leave to marinate for at least an hour, but up to 24 hours in the fridge. Serve with flat breads and the left over marinade.
You will need:-
1 leg of lamb about 2 kl, butterflied and opened up like a book (get the Butcher to do this)
2 teaspoons coriander seeds
2 teaspoons of cumin seeds
4 cloves of garlic, peeled and finely chopped
1 Chili
A large bunch of fresh mint and coriander chopped
1/2 tin of chickpeas, drained
sea salt and freshly ground black pepper
juice of a lemon
1 x 500ml tub of natural yogurt
Method
Score the lamb on both sides. Using either a pestle and mortar or a food processor, grind or whizz up all the above apart from lemon juice and yogurt until you have a paste. Season the paste or marinade with salt and freshly ground black pepper, then add the lemon juice and yogurt. Place half of this flavoured yogurt in a large plastic bag and add the lamb. Put the other half of the flavoured yogurt in the fridge. Tie the bag up to seal it and turn it around to allow the yogurt to coat all the lamb. Leave to marinate for at least an hour, but up to 24 hours in the fridge. Serve with flat breads and the left over marinade.
Parsnip and Fennel Gratin
This is a great little dish. I love to cook this for Sunday Lunch. Works really well with roasted meats like Pork Shoulder or Roast Chicken.
Serves 4
You will need:-
4 Large Parsnips cleaned
2 Bulbs of Fennel (keep the herb tops)
300ml Double Cream
Large handful of grated Parmesan Cheese
Small handful of Thyme leave
Salt and Pepper
Knob of Butter
Method.
Pre heat oven to Gas 6
Cut the Parsnips and Fennel into fine slices.
With the butter grease a high sided oven dish and season.
In a bowl season the Cream with lots of Salt and Pepper.
Add half of the Cheese and all of the Thyme to the Cream.
In the oven dish build up layers of Parsnips and Fennel.
Pour over the Cream mixture and top with the remaining Cheese
Bake in the oven for about 30 mins until the veg is cooked through and the top is nice and golden.
Serves 4
You will need:-
4 Large Parsnips cleaned
2 Bulbs of Fennel (keep the herb tops)
300ml Double Cream
Large handful of grated Parmesan Cheese
Small handful of Thyme leave
Salt and Pepper
Knob of Butter
Method.
Pre heat oven to Gas 6
Cut the Parsnips and Fennel into fine slices.
With the butter grease a high sided oven dish and season.
In a bowl season the Cream with lots of Salt and Pepper.
Add half of the Cheese and all of the Thyme to the Cream.
In the oven dish build up layers of Parsnips and Fennel.
Pour over the Cream mixture and top with the remaining Cheese
Bake in the oven for about 30 mins until the veg is cooked through and the top is nice and golden.
Friday, 15 May 2009
The best Tuna meat balls with chunky tomato sauce.
This is a great dish that my Missus does and one you will make again and again, it works well with fresh or tinned tuna depending on your budget.
You will need:-
2 Tins of Tuna in water Drained
Small hand full of toast pine nuts
2 Slices or white or brown bread whizzed into crumbs
Zest and juice of 1 Lemon
1 Chili deseeded and finely chopped
1 Chopped clove of Garlic
1 Tablespoon of fresh or dried Oregano
1whole egg to bind
salt and pepper
Plain flour to dust
For the Chunky sauce:-
2 tins of chopped Tomatoes
1 Chopped clove of Garlic
1 finely chopped Chili
1 Chopped onion.
Olive oil
Method.
Mix all the Meat ball ingredients together in a large bowl, season.
With wet hands form into squash ball size balls. Dust a board with flour and roll meat balls to coat.
Place in fridge for about 1 hr.
For the sauce.
Sweat the onion in a little oil for a few mins, add the garlic and chili and cook for a few more mins.
Add the tinned Tomatoes, on a low heat simmer the sauce for about 20 mins until it becomes thick and chunky. Season to taste.
Fry the Meat balls in a little butter until golden.
Add to the sauce and allow to warm through.
Serve with grated Parmesan. Awesome.
This works really well stired through pasta of just served with some nice bread.
You will need:-
2 Tins of Tuna in water Drained
Small hand full of toast pine nuts
2 Slices or white or brown bread whizzed into crumbs
Zest and juice of 1 Lemon
1 Chili deseeded and finely chopped
1 Chopped clove of Garlic
1 Tablespoon of fresh or dried Oregano
1whole egg to bind
salt and pepper
Plain flour to dust
For the Chunky sauce:-
2 tins of chopped Tomatoes
1 Chopped clove of Garlic
1 finely chopped Chili
1 Chopped onion.
Olive oil
Method.
Mix all the Meat ball ingredients together in a large bowl, season.
With wet hands form into squash ball size balls. Dust a board with flour and roll meat balls to coat.
Place in fridge for about 1 hr.
For the sauce.
Sweat the onion in a little oil for a few mins, add the garlic and chili and cook for a few more mins.
Add the tinned Tomatoes, on a low heat simmer the sauce for about 20 mins until it becomes thick and chunky. Season to taste.
Fry the Meat balls in a little butter until golden.
Add to the sauce and allow to warm through.
Serve with grated Parmesan. Awesome.
This works really well stired through pasta of just served with some nice bread.
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