food, cooking and recipes
This has become a favourite for me. It’s basically a Spanish fried rice but the chipotle seasoning gives it a Mexican tang, while the addition of the other seasonings and the egg remind me of Indonesian nasi goreng, and the mixture of protein ingredients is like your favourite House Special Chow Mein. For me, it’s […]
Had my first go at a proper bolognese. Came out pretty well. Ingredients 125 ml olive oil 6 cloves garlic, finely chopped 1 medium carrot, finely chopped 1 stalk celery, finely chopped 1 small brown onion, finely chopped pinch of chilli flakes 400 gm ground veal & pork salt & pepper 2 tbsp tomato paste
Tonight’s effort: souvlaki lamb, skordalia and a Greek salad. Retsina and ouzo not pictured. Was interesting to make. I really thought I’d done something wrong and then, after more mashing, it just transformed into this lovely, fluffy, dip-like mash.
Ploughman’s lunch today. Excellent pork pie. Steve Ripley: Hope the pork pie was good! As a Yorkshire man I grew up on them – had to be plenty of fat surrounding the meat too! Ricky Onsman: There was! Excellent pie. Ann Hinchliffe: Me too! (except the man bit) Ricky Onsman: I didn’t know that either
Ingredients 250 gm cooked brown rice 10 cooked cocktail prawns, tails removed 1 or 2 chicken tenderloins 4 slices chorizo, quartered 1 pork sausage, cooked and chopped 5 julienne slices red capsicum 5 julienne slices yellow capsicum 5 raw green beans, halved at angle slice Tbspn of frozen peas 2 slices white onion, roughly chopped
I made a Lebanese dinner for four. Clockwise from top left and inwards (click photo to enlarge): Shawarma Chicken: tenderloins marinated in yoghurt, vinegar, lemon juice, salt, cumin then baked at 200C for 10 min, turn, then at 180C for about 30 min. Shawarma lamb: strips marinated in olive oil, garlic, lemon juice, coriander, cumin,
