Cypriot Freekeh Salad 20.06.2011
This is a modified version of a salad by the same name that I’ve had a couple of times at Hellenic Republic. It’s ace. »
By Virginia Murdoch | | 0 responses so far
Pulled pork sammiches 16.05.2011
Pulled pork is a barbecue staple in the US, but it usually requires a smoker or a slow cooker. This recipe for oven-baked pulled pork takes about 5 minutes of preparation, but produces melt-in-your-mouth appley-porky deliciousness. »
By Robert Corr | File under pork roast bbq sandwich | 0 responses so far
Chicken with lime and coconut 28.03.2011
This is very tasty and very easy to put together. A Delia recipe, it’s become a staple at our house and rarely fails to please. It’s very fresh and is one of those dinners that feels Good For You. »
By Tom Stringer | File under dinner quick | 3 responses so far
Tomato and Clove Soup 18.03.2011
This is basically the first thing I learnt to cook when I left home, and I still make it several times every winter – it’s tomato soup, but not as you know it. »
By Virginia Murdoch | File under soup vegetarian | 0 responses so far
Orecchietti with Cauliflower and Broccoli 24.02.2011
I’m a big fan of cauliflower on pasta – this one is made a bit perkier and fresher by the addition of chili and broccoli. »
By Virginia Murdoch | File under pasta vegetarian | 0 responses so far
Marinated Chicken Wings 24.02.2011
These wings are perfect watching-the-footy food. Sticky and delicious. »
By Virginia Murdoch | File under kids | 0 responses so far
Fattoush 24.02.2011
I’m suffering from extreme misery relating to the premature end of Summer. This salad makes everything alright, temporarily. It has much crunchy goodness. »
By Virginia Murdoch | File under salad summer vegetarian | 0 responses so far
Mum's glaze for ham 22.12.2010
I saw a whole ham glazed in this shizzle disappear in front of my very eyes in under four hours the other night, no shit. »
By Virginia Murdoch | File under christmas | 0 responses so far
Ham hock and lentil soup 16.03.2010
Great use of a leftover ham-bone, or you can buy a ham-hock from lots of butchers or market stalls. Very hearty and warming. »
By Virginia Murdoch | File under soup autumn lunch | 0 responses so far
Shallot, potato and goat's cheese tatin 14.03.2010
I find that the hardest thing about having people around for dinner (particularly on special occasions) is thinking of what to cook, and more so when it’s my mother I’m cooking for – on her 60th birthday no less. And so it was that I found myself casting around for entree options late on Friday night, when finally I stumbled on Yotan Ottolenghi’s recipe for a savoury tarte tatin. Ottolenghi’s receipe is for two individual 10cm tarts in their own tins, but because I was cooking for nine people, I took a leap and assembled them in muffin tins – a decision I was panicking about until they turned out perfectly. What follows is my adjusted recipe, which is for 10 little tarts. I’m going to try this with apple tarte tatin sometime soon. »
By Virginia Murdoch | File under vegetarian | 0 responses so far