easy Archives | Page 6 of 6

Preserved lemons

February 12, 2018August 17, 2020
by Jono

This is pure magic.

If you have a lemon tree or too many lemons on hand – this is one of the simplest, and most unusual things you can do with lemons. Once you’ve made your first batch of pickled lemons, you’ll never go back.

Pickled lemon rind is smooth, lemony and not at all bitter; mild enough to be eaten raw and powerful enough to add a punch of drama to cooked dishes. We always have a jar of these sitting at the back of a cupboard waiting to impart their magic to whatever we feel like cooking.

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Middle east

Sabzi Khordan

February 11, 2018
by Jono

This was a revelation when I discovered it – Sabzi Khordan is a simple herb salad, eaten as a side or a palate cleanser, full of sharp flavours, exciting and unusual.

This goes exceptionally well with a rich, fatty main meal, the sharpness cuts through the meatiness with perfect ease. With that said, it works as a “side salad” to most other lighter dishes as well, and it’s simplicity makes it very versatile.

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Middle east

Roast harissa tomatoes with lentil rice pilau

February 8, 2018
by Jono

Harissa, tomatoes, lentils, yoghurt… These are ingredients that fill me with excitement whenever we decide to cook with them. Simple, cheap, unpretentious, they shine if you give them a chance.

This recipe is adapted from a wonderful book by Diana Henry called Crazy water, pickled lemons – grab it if you see a copy, its very exciting.

This pilau (or pilaf) makes a wonderful vegetarian main course, served with some socca and hummus, or as a side to a sunday roast.

The harissa recipe I’ve used here isn’t spicy at all, but feel free to beef it up if you like a bit more oomph.

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Middle east

Rose harissa (mild)

February 8, 2018August 5, 2019
by Jono

A mild harissa?? Blasphemy I hear you saying. But trust me on this, once you discover how wonderful and subtle the flavour of harissa really is, without the chilli overpowering everything, you’ll never go back.

This recipe has a hint of rosewater in the background, a very moroccan invention, and is wonderful with almost savoury dish.

This includes the lazy mans version, using canned tomato paste, but if you want to be more authentic then roast a red pepper or 2 in the oven, peel, seed, and use instead of the tomato.

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Indian

Homemade coconut milk with soy lecithin

February 5, 2018February 5, 2018
by Jono

Coconut milk is a staple in south east asian cooking, is super delicious and actually very easy and cheap to do at home!

Coconut milk is used in Indian, thai and Vietnamese dishes, such as this recipe.

You need a powerful blender, a cheesecloth, and (optional) some soy lecithin (or another emulsifier). The soy lecithin helps maintain the emulsion, and makes the whole thing more resistant to splitting when it boils. You can do it without the emulsifier, but you have to be much more careful when boiling the milk.

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Middle east

Bulgar and spinach pilau with mint, lemon and rare…

January 29, 2018
by Jono

This pilau is a super-easy throw-together one-pot dish discovered on a busy weeknight, but such an incredible feast of subtlety, it will surprise and delight you mouthful after mouthful.

A wonderful take on classic ingredients, serve this alone with a blob of yoghurt for a simple weeknight supper, or have it as part of a middle eastern feast with falafels, baba ganoush, grilled meat, spreads, flatbread and mint tea.

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Fusion

Japanese Espagnole sauce

January 27, 2018
by Jono

This takes a classic french sauce and turns it on its head with bold Japanese flavours – Unusual, delicious, and doable on the stovetop in a fraction of the time needed for a traditional espagnole sauce.

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European

Cold spicy cucumber and pea soup

January 27, 2018January 27, 2018
by Jono

Cooked and chilled cucumber soup has long been a summer favourite of ours, served cold outside in the garden.

This version is fantastic – we love the bite of the chilli, the cool creaminess of the milk, the freshness of the cucumber and herbs, and the steamed peas add substance and texture and bring it all together beautifully.

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Fusion

Sous vide chicken breast with oyster sauce, miso roasted…

January 22, 2018February 12, 2018
by Jono

This is our take on chicken, veg and gravy – taken to the next level of course.

You need a sous vide cooker for this, but you can do it manually if you have an accurate thermometer.

The espagnole sauce here is an absolute winner – easy, cheap, healthy and exploding with umami flavour; it goes perfectly with any meat or vegetable dish.

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European

Spicy asian tomato relish

January 21, 2018January 21, 2018
by Jono

This is my go-to chunky tomato sauce whenever I need something delicious in a hurry – This recipe is infinitely adaptable, and variations on the theme end up in a lot of our dishes.

Use fresh tomatoes if you can – preferably super red ripe ones that are on the verge of going off – but if your tomatoes aren’t as ripe as you had hoped, you can help them along with a splash of balsamic vinegar and an extra teaspoon of sugar.

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Tag: easy