Tuna with onions. This is a pretty simple recipe, and you can play around with it. Often people add pimentón and oregano, which I think is the more traditional way. In this case I just seasoned the tuna with salt and pepper. Also, these are just approximate measurements here. I think this was maybe a half-kilo of tuna? And I used manzanilla sherry, but you could also use fino or any other dry white wine.
Ingredients and instructions below…
Continue reading
After my success making meatballs with amontillado sherry sauce, I decided to try oloroso this time, slightly modifying the recipe and making it more like the oloroso sauce I use for carrillada. What can I say? Another winner. 🙂
Ingredients and instructions below…
Continue reading
Not exactly health food, but if you fancy a quick tortilla without having to cook potatoes, you can substitute these shoestring ones. You can also leave out the onions if you want this to be extra quick. There are several versions of potato crisp/chip tortillas out there, including one that was apparently made famous by Ferran Adrià, but I find that the potato straws stay a bit crunchier after cooking, which I like.
Ingredients and instructions below…
Continue reading
So okay, I cheat when making arancini and just use leftover risotto, adding some grated mozzerella cheese to the mixture before breading and frying. So that’s it, really. 😉
Ingredients and Instructions below…
Continue reading
This version of slaw uses courgette instead of cabbage, and it includes spring onion. I’m told that substituting the onion with a grated granny smith apple is also nice (will try that one soon). The dressing is a variation of salsa az, without garlic and with a splash of soy sauce added, but obviously you can play around with flavours. I used to use my grater to make slaw but recently tried my spiralizer instead and actually like the texture better, and the courgette doesn’t need blotting as it does after grating.
Ingredients and Instructions below…
Continue reading
So the first (and to be honest ONLY) time I previously had labneh was on a visit to Ronda in July 2012 and stayed at a small guesthouse run by a Lebanese woman called Anahid. She prepared breakfast for us which included fresh coffee and toasted rolls, gorgeous tomatoes with basil and olive oil… and labneh! I was so taken with it that I vowed to make it some day. And well, better late than never. 🙂
The inspiration came when I recently bought a Melitta coffee cone, as I remembered it was very handy for straining yoghurt when I used to make tzatziki back in Toronto and thought it would also be perfect for making labneh. I have since heard from friends on Instagram that paper towels in a colander @panepanna or a bra cup (!!!) @sledpress work just as well as the more standard cheesecloth method, but I like my little coffee cone. Labneh is excellent sliced and served on toast, and is especially delicious with fresh tomatoes, but I’m sure you will also find other uses for it.
Ingredients & Instructions below…
Continue reading
So I was lying in bed a couple of mornings ago, scrolling through my Twitter timeline, and up popped a recipe video for meatloaf. And I thought… meatloaf! Wow, I hadn’t had meatloaf in YEARS. So that day I went out and got the basic ingredients, then did a bit of improvising. Result – delish. Total comfort food. Leftovers make great sandwiches.
This recipe ended up making two loaves that could easily feed six people or more, depending on the side dishes. The meat ratio is 2/3 beef and 1/3 pork, so you can play around with quantities.
Ingredients and instructions below…
Continue reading
It had been awhile since I made albóndigas and while deciding which sauce I would make – tomato or fino sherry – it occurred to me to try them with amontillado sherry. And I have to say they turned out fabulous. For this sauce I left out the pancetta, used more garlic and added some whole chilli peppers.
Ingredients and instructions below…
Continue reading
So it’s another “fridge forage” lunch, this time using up a couple of courgettes and potatoes that needed eating. It’s fast and easy and you can play around with the ingredients (obviously leave out the bacon for a vegetarian option). Really nice comfort food for a cold rainy November day.
Ingredients and instructions below…
Continue reading
I found this recipe via Twitter. The original is by Alison Roman (New York Times). I’ve made a couple of small changes from the orignal here – added bit more cumin, left out the ground fennel seed (but feel free to add 1 tablespoon to the garbanzos), and added white wine to the marinade. But the biggest change was adding fresh spinach to wilt in the hot garbanzos at the end. This of course means it’s no longer a “one pan meal”, but oh well.
Ingredients and instructions below…
Continue reading