It has been a miserable week in the UK weather-wise with public transport grinding to a halt in London yesterday morning after some dramatic thunderstorms. As a consequence I have been eating comfort food to get through this dreadful weather and am praying that summer is just around the corner…
The recipe below is for pork with apples and mushrooms served in a mustard sauce, is both comforting and affordable. The flavour combinations are fairly traditional and are a nice balance of sweet, sharp and creamy. This is a straightforward recipe and does take too long to prepare which makes it very achievable to make when you get home after work – to put it into context it takes roughly the same amount of time to make as it does to peel and boil potatoes. If you don’t like pork then I would recommend substituting it with chicken thighs – just brown off the chicken in a separate pan before adding to the mixture in accordance with the recipe below.
In terms of what to serve with this recipe I would go for new or mashed potatoes and whatever green veg is currently in season preferably one with a slight crunch like sugar snap peas or green beans). This recipe is definitely worth a try. Enjoy!
I visited Jordan a few months ago and have been hugely influenced by the food that I ate whilst I was out there. The style of eating is typically mezze with lots of little plates not dissimilar to tapas, which are often served with delicious salads that are dressed with pomegranate molasses and olive oil which both tantalises the palate and is refreshing all at once. I would highly recommend trying to get your hands on some pomegranate molasses if you can to give it a try, the flavour is both sharp and sweet – which really enhances any salad, especially if you also add a few pomegranate seeds, chopped coriander and crumble over some feta.
The lamb burger recipe below is the perfect accompaniment to this type of salad. The burger has quite a delicate flavour with just a hint of mint. The recipe below can easily stretch to 6 burgers or will make 4 large burgers. They are a great option for a barbecue, or if the weather isn’t playing ball work just as well in a griddle pan and on the plus side they are very quick to make.
I would recommend serving these burgers with hummus (see below for a quick and easy recipe that takes no more than a couple of minutes to prepare), a few toasted pittas and a salad. Enjoy!
One of my great friends is visiting from Jordan at the moment and it is such a treat to be able to catch up with her over brunch! Whilst Jordan has delicious food, two things that are relatively hard to get out there are blue cheese and ham. So with that in mind that I thought it would be nice to whip up a quick brunch containing both of these things.
This recipe is really very quick and easy and can be easily adapted according to your own tastes. There is no need to pre-cook any of the ingredients, so it is really a case of putting the filling on the croissant dough and folding them up into a little parcel before putting them into the oven to bake.
Now, if you really want to go the whole hog you can make your own croissant pastry, but in my view life is too short so I tend to stick with pre-made dough. One word of advice in relation to making this recipe is make sure that you seal the edges of the pastry as best as you can by pinching the dough together as this will help prevent the cheese oozing out of the croissant whilst it cooks! Enjoy!
I think it is fair to say that summer is on its way and about time too! I am pleased to report that I am writing this blog from the comfort of my garden table with my new puppy ‘Oscar’ dozing at my feet… Bliss!
Last weekend, with the weather being so glorious, there was a definite need for fresh and healthy food. I really enjoy Asian style salads as they are fragrant and crunchy. I often vary how I serve the salmon when I cook it in this way, for example if I am looking to eat something more substantial then I replace the salad with egg noodles and serve with pak choi or I add it to a stir fry using the juices of from the fish to form the sauce.
This recipe is good irrespective of whether you serve it hot or cold and takes very little time to prepare. If you are looking for a recipe that can be made in advance to be served at a summer lunch party then this is a great little option. Or if you are having a barbecue and are looking to cater for the non meat-eaters – again this recipe comes into its own as the salmon is cooked in tin foil and can be cooked alongside the meat (just remember that the cooking time will vary depending on the heat of your barbecue). Enjoy.
Last Easter my brothers and I met up in Yorkshire for a weekend of walking, eating and sampling one or two of the local drinks… Unbeknownst to my brothers I decided that we needed to balance out the gluttony of the weekend with a healthy meal. Now, for those of you that know my brothers you will appreciate that a mackerel salad would not be their first choice, so much so that when I first told them that mackerel salad was on the menu for Sunday lunch they quickly suggested a walk to the pub for a pre-lunch beer, which then led to another and another … it is safe to say that the mackerel salad did not happen that day.
However the following day there was no escaping the Mackerel salad as I prepared it before the boys were up. I suppose you are wondering why I persisted with the Mackerel salad, well first up despite the boys protests I was pretty sure they would like it. Secondly, I wanted to see if it was enough of a meal to stop them feeling hungry. The good news is that the boys were both pleasantly surprised and full, thanks to this protein rich salad. Win!
The recipe below, serves one person, but can easily be multiplied to cater for more. As with any salad you can chop and change the ingredients according to what you have available. If you are entertaining / hosting a dinner party then I would suggest serving as a starter and reducing the quantities by half. If however you are having friends over for lunch then adapt the recipe to cater of the right number of people and present on a large platter so that people may help themselves.
Alternatively if you are looking for a packed lunch ideas, this salad can be made up the night before and stored in a Tupperware. My only advice if you do this: (1) do not quarter the boiled egg until you are ready to eat; and (2) keep the vinaigrette separate in a little jar to prevent the salad going soggy overnight.
Preparation time: 10 mins
1 smoked mackerel fillet
1 handful of mixed salad leaves
¼ avocado (diced into cubes)
5-6 cherry tomatoes (halved)
1 small piece of carrot (peeled and cut into strips using a potato peeler)
1 small piece of cucumber (peeled and cut into strips using a potato peeler)
1 small piece of red pepper (thinly sliced)
5 black olives (stoned and halved)
2 slices of stale baguette
Juice of 1/2 a lemon
1tsp fresh dill (chopped)
salt and pepper
Note: the quantities for the vinaigrette will be enough for 4 people.
First prepare your croutons: slice the stale baguette into cubes, place in a baking tray and drizzle over a little olive oil (roughly 1 tablespoon) – make sure that each side of the bread has a little oil on it. Place in a preheated oven on at 190°C and bake for roughly 7- 10 minutes or until golden brown.
Next prepare the soft boiled egg: place an egg in a saucepan with a little salt and cover the egg with boiling water. Boil the egg on a medium heat for 6 minutes, then pour away the boiling water and fill the saucepan with cold, set to one side and leave to cool for a couple of minutes.
Whilst the egg and croutons are cooking prepare your salad: place the salad leaves on a plate to form a base, add the carrot, cucumber, red pepper, cherry tomatoes, avocado and olives.
Remove the skin from the smoked mackerel and place on top of the salad and scatter over the croutons.
Prepare your vinaigrette: pour the lemon juice into a jam-jar, add an equal amount of olive oil, the dill and salt and pepper. Shake well.
Finally peel your egg and carefully cut into quarters (the yolk will be runny) add it to the salad, before pouring over a little of the dressing. Serve immediately. Enjoy!
Today’s recipe is for a super easy pudding! Both parts to this recipe take less than 10 minutes to prepare. If you are a fan of lemon you are going to enjoy this pudding. So what is a posset? Well put simply – it is a velvety creamy rich pudding made using just three ingredients and is genuinely something anybody could make!
Shortbread makes the perfect accompaniment to this pudding. Again for those of you that lack confidence in the kitchen shortbread is very simple to prepare, provided that you have a set of scales, a large bowl and a baking tray. I find that making it by hand is just as quick as using a food processor just with less washing up! If you are having friends over for a cup of tea or coffee and want to be able to offer them something to nibble on – this shortbread is a goer as it can be prepared, cooked and on the table in 30 minutes.
If you don’t have pistachios, don’t fret – either leave them out, or, if you have some other nuts or dried fruit available use that instead. I am a firm believer in making use of what you have!
I hope that you give this recipe a try and enjoy it as much as I did.
Ladies and Gentlemen I am back! Each Friday going forward I am going to endeavour to post some new recipe ideas for you. So watch this space!
Today I have whipped up three different pâtés any one of which would make a great little starter if you have friends popping over, or as a light lunch with some salad or other nibbly bits. The first pâté was mackerel pâté which is a personal favourite of mine. Mackerel pâté takes a matter of minutes to make and is scrummy served on fresh bread, melba toast or even that 70s throw back a vol-au-vent.
Second up is a vegetarian option, roasted red pepper and olive pâté which requires a food processor to blend the cream cheese and red pepper together. This pâté is wonderfully light (a result of blitzing the cream cheese in the food processor) and the red pepper gives it a slightly piquant but sweet flavour. If you are tempted to blend all the ingredients together I wish to warn you that the olives will give the pâté somewhat grainy texture.
Last but by no means least duck and orange pâté, it involves a bit more effort to make but is a good contrast to the other two pâtés. To make this pâté perfectly smooth after putting it through the food processor you will need to pass it through a sieve. If you do not mind having a slightly course pâté than I would suggest that you skip this part of the recipe…