Lamb in white wine with green olives.

Ingredients

  • 750g Lamb leg or loin cubes
  • 3 large carrots cut into small cubes
  • 1 large brown onion diced
  • 1 cup green, pitted olives
  • 500 ml lamb stock
  • 500ml dry white wine
  • 3 cloves garlic crushed
  • 1 heaped tsp dried mixed herbs
  • 1 tablespoon finely chopped fresh rosemary
  • 300ml cream
  • Salt/pepper
  • Olive oil

Method

  • Heat a good splash of olive oil in a heavy based pan and a high
    heat
  • Season the raw meat well with salt and pepper
  • When oil is hot, brown the meat in batches being careful not to
    overcrowd the pan
  • Remove the meat and set aside
  • Turn the heat down to medium and add onions and carrots to
    the pan. Sautee until starting to soften – about 7 minutes
  • Stir through the garlic and herbs and gently fry for about 1 minute
  • Add the wine and stock, cover the pot and gently simmer until the
    meat is very tender – +/- 2 hours – check seasoning half way
    through
  • When the meat is ready, add the olives and simmer for a further
    5 minutes
  • Remove pan from the heat and stir through the cream
  • Serve in a bowl with steamed rice

 Nice! and Tasty – Chris

Caramel and Salted Pretzel Mousse

Ingredients

  • 1 x 380g tin caramel / dulce de Leche
  • 400ml cream
  • 100g egg whites
  • 1 tblsp icing sugar
  • Pinch salt
  • Crushed salted pretzels
  • Cocoa nibs

Method

  • Whip the caramel/dulce de leche until smooth
  • Whip the cream with the icing sugar until soft peaks are formed
  • Whip the egg whites with a pinch of sugar until soft peaks have formed.
  • Fold the cream into the caramel and then fold in the egg whites
  • Pour into glasses to serve topping with crushed salted pretzels and cocoa nibs (optional)

Nice! and Tasty – Chris

Pasta with Anchovies

Spaghetti with Anchovy, Capers, Chilli and Garlic

This is a really easy pasta dish which can literally be made in under 15minutes. An important note however – never, ever underestimate how under salted pasta can impact negatively on the final flavour of a dish. It is often said that the water you cook pasta in should be as salty as the Mediterranean Sea!! I cook my pasta in a pot with approximately 5 litres of water. I use 3 heaped tablespoons of table salt, and this produces pasta with the right amount of saltiness. Alternatively, if you live close enough to the beach, you can always pop across to the water’s edge and fill your pot with sea water!!

Ingredients

  • 1 small tin (or 50g) anchovy fillets, chopped
  • 1 medium brown onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 – 2 chillies finely chopped (you can use as hot, or as mild as you wish – I prefer hotter for this dish)
  • 1 ½ Tablespoons capers, coarsely chopped
  • 1 large handful Italian parsley, finely chopped
  • Zest of one lemon finely chopped
  • Olive oil
  • 1 packet spaghetti

Method

  • Heat a pot of well salted water until boiling and cook the spaghetti until done – “Al Dente”.
  • Whilst cooking the pasta you can make the sauce.
  • On a low – medium heat, gently sauté the onion in a good splash of olive oil until softened – about 6 -7 minutes.
  • Add the chillies and gently fry for about another minute or two.
  • Add the garlic and gently fry for about 1 minute.
  • Add the chopped anchovies and stir through.
  • Add the capers and stir through.
  • Gently cook for about another minute adding another splash of olive oil if the sauce seems a little dry.
  • Remove from the heat and stir through the parsley and lemon zest.
  • Drain the pasta.

Serve the sauce over the spaghetti adding some cracked black pepper and a drizzle of extra virgin olive oil.

Nice! and Tasty – Chris

 

Mushroom, Spinach and Gruyere Tart

This is a great vegetarian dish and incredibly tasty. You can use any wild                                mushrooms.

Ingredients

  •    800g mushrooms thinly sliced
  •    200g gruyere, grated
  •    2 bags baby spinach
  •    3 cloves garlic crushed
  •    2 small shallots finely diced
  •    2-3 tablespoons fresh thyme, finely chopped
  •    Puff pastry
  •    Olive oil
  •    Salt and pepper
  •    200 g wild mushrooms – enoki, shimeji, chanterelles, oyster

Method

  • Turn the oven on to 180.
  • Butter and line a tart tin.
  • Roll out your pastry and lay into the tart tin, gently pressing into the sides.
  • Prick the base of the pastry and bake blind for about 15 minutes until golden. Remove from the oven.

Filling

  • Blanch the spinach in boiling water until wilted.
  • Remove from the pot, drain and roughly chop.
  • In a pan, sauté the shallots in about 2 tablespoons of olive oil until softened – +/- 5 minutes.
  • Add the garlic and mushrooms and thyme, and gently cook until the mushrooms have softened +/- 5-8 minutes.
  • Add the spinach and stir through.
  • Remove from the heat and stir through the gruyere.
  • Taste and season as required.

Finishing

  • Transfer the filling to the cooked tart base and cook in the oven for 8-10 minutes.
  • Whilst the tart is cooking, sauté the wild mushroom on high heat in 1 tablespoon butter.
  • Remove the tart, scatter the wild mushrooms over the top.
  • Allow to stand for a few minutes, remove from the tart tin and serve.

Nice! and Tasty – Chris

 

Fragrant Prawn Curry

This prawn curry is really simple to make and takes no time at all., however care should be taken not to overcook the prawns.

Ingredients

  • 750g – 1Kg raw peeled prawns, tails left on
  • 2 tsp turmeric
  • Juice of 1 lime
  • 1 heaped Tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tsp chilli powder
  • 10 curry leaves
  • 2 cloves garlic crushed
  • 2cm piece of ginger, peeled and grated
  • 2 tsp castor sugar
  • 1 Tbsps. tomato paste
  • 300ml fish stock
  • 1 tin coconut milk 400ml
  • Salt and pepper
  • Olive oil
  • Basmati rice to serve

Method

  • Add the turmeric and lime juice to the raw prawns. Gently mix to ensure all prawns are well coated and marinade for 20 minutes.
  • Heat a good splash of olive oil in a pan and when hot, fry the prawns in batches making sure not to crowd the pan, until coloured but not cooked all the way through
  • Remove prawns and set aside, covered with a dish towel whilst you make the sauce.
  • Heat 2 Tblsps. of olive oil in a heavy based pan and gently fry the cumin, fenugreek and mustard seeds until the mustard seeds start popping and spices are fragrant
  • Add the chilli and curry leaves and fry until curry leaves are wilted
  • Add ginger and garlic gently fry for about a minute or two, taking care not to burn the garlic
  • Add the tomato paste and fry for a minute
  • Add the fish stock, coconut milk and sugar to the pan. Bring to a gentle simmer and continue to simmer the sauce uncovered for about 15-20 minutes
  • Add the prawns back to the sauce and very gently simmer until the prawns are just cooked through – about 3-5 minutes
  • Season with salt and pepper according to taste
  • Serve in bowls with basmati rice

Nice! and Tasty – Chris

The Bourdain Burger

For years, I have been trying to cook and assemble the perfect burger. I’d experiment with different seasonings in the patty, adding finely diced onion, chilli, herbs and even blue cheese on occasion. The number and combinations of toppings, and sauces, are endless, and everyone has their own favourite. Often, my experiments resulted in interesting and great tasting burgers, sometimes the combinations were not so great. However, the more “creative” I got, the more I felt I was moving away from the basic simplicity and flavour of what a burger should be. I then came across a video of the late (and great) Anthony Bourdain where he shares his views on what makes a great burger (you can watch it here – https://www.youtube.com/watch?v=BZwyLVUAS5Y ). My burger recipe below includes a lot of his suggestions (and I include his name in my version, as a small tribute to the great man). I prefer to use cubed beef chuck for the patty, and grind it myself, as I find the meat to fat ratio perfect for a burger. Of course, you are entirely free to include whatever toppings and sauces you wish. Personally, I think the simplicity of the toppings and sauces I use in my version, allow for the full beefy flavour of the patty to really shine through. But ultimately, the choice is yours. Whilst many people label the burger as  “junk food”, I prefer the term “fun food”, as one really should enjoy the process of cooking, building and eating this iconic food.

Ingredients

  • 720g Beef Chuck, cubed
  • 4 large round burger buns. I use sesame seed covered ones but again, this is your choice
  • Pickled Gherkins – sliced lengthways or into rounds
  • 4 processed cheese slices
  • Tomato sauce
  • Mayonnaise
  • Lettuce
  • Olive oil

Method

  • Grind the meat using the course grinding wheel. If you don’t have your own meat grinder, simply ask your butcher to do this for you.
  • Divide the meat into four 180g portions
  • Shape each portion into a burger patty, taking care not to compress the meat too much. The patty should resemble an ice hockey puck.
  • Season the patty’s well with good sea salt and cracked black pepper
  • Heat a good splash of olive oil in a pan, over a high heat, until just starting to smoke
  • Add the burger patty’s making sure not to crowd the pan. You can cook them in two batches if necessary.
  • Fry the burger patty’s for approximately 3 minutes on one side, turn over and fry for a further 2 minutes on the other side. This timing will produce a burger which is med-rare to medium. However, you can cook longer if you prefer yours more well-done.
  • You are looking for the burger patty to have a nice crust on the outside but take care not to burn.
  • Remove burger patties from the pan, lay a slice of processed cheese on each, and set aside, resting whilst you prepare the buns. The cheese will melt from the residual heat
  • Cut each bun in half, and lightly toast.
  • Put a thin layer of mayonnaise on the base of a bun.
  • Add the sliced pickled gherkin
  • If you like extra cheese (as I do) you can add another slice on top of the gherkins
  • Add a burger patty, topped with some lettuce and tomato sauce.
  • Top with the other half of the bun and get stuck in!!!

Nice! and Tasty – Chris

Salted Macadamia Buttercrunch

Ingredients

  • 250g raw unsalted Macadamia nuts
  • 200g granulated sugar
  • 45g light brown sugar
  • 2 tablespoons water
  • 114g salted butter cut into pieces
  • A big pinch of good salt, such as Maldon
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 150g Dark or milk chocolate, chopped
  • Additional flaky sea salt (optional)

Method

  • Toast the macadamia nuts in a large frying pan over a medium heat for a few minutes taking care not to burn them.
  • Remove from pan, allow to cool and chop somewhere between finely and coarsely
  • Form half the nuts into a rectangle about 20 x 25 cm on an ungreased baking sheet or a Silpat mat.
  • In a medium, heavy-duty saucepan, heat the water, butter, salt, and white and brown sugars.
  • Cook, stirring gently if necessary, until a sugar thermometer reads 150ºC degrees.
  • Remove from heat and immediately stir in the baking soda and vanilla.
  • Quickly pour the mixture over the nuts on the baking sheet. Using a small offset spatula, or similar utensil, spread the warm mixture over the nuts. (If you want to sprinkle additional sea salt over the buttercrunch mixture, do it at this point.)
  • Let set for about a minute or two
  • Sprinkle the chocolate pieces over the top and let stand 2 minutes. The residual heat in the caramel will melt the chocolate.
  • Spread the chocolate in an even layer.
  • Sprinkle the remaining nuts over the chocolate and gently press them in with your hands, or a spatula.
  • Cool completely and break into pieces to serve.
  • Store in an airtight container.

Nice! and Tasty – Chris