All posts tagged: recipe

Pork Chops with Mango, Peach and Halloumi Recipe

Tim and I are very different cooks. He is meticulous in his cooking – he will scour our shelf of recipe books and peruse for hours (literally!) before deciding on one and buying all of the necessary ingredients. This always results in a perfect and delicious dish. I tend to wing it! I take a look in the fridge, see what we’ve got, and just chuck stuff together. Occasionally it doesn’t quite work, but thankfully it usually does! This happened recently, as I’d bought some Yorkshire Halloumi at the Malton Food Lovers Festival when I was up visiting my Mum. I was very excited to discover Yorkshire Halloumi and couldn’t wait to experiment with it, so this is what I came up with… Ingredients – serves two  1 red chilli 1 mango 2 peaches 2 pork chops 250g halloumi Salt and pepper Olive oil (for cooking) Method Pre-heat the grill to a medium heat (this is for the halloumi). Chop up the red chilli into small pieces. You can taste how hot the chilli is by …

#OrganicUnboxed – Greek Lamb Curry Recipe

This is the second of my recipes for the #OrganicUnboxed Challenge. You can read about the challenge here, and my first recipe here. For this recipe, I thought I’d draw inspiration from my upbringing in Cyprus. Looking in the box, I could see quite a few items which would go into a moussaka. I’ve actually written a recipe for this on the blog previously, so I thought I’d try something a little different. And this is where the idea for a Greek ‘curry’ came from. Greek Lamb Curry Serves 2 Ingredients 1 white onion (chopped finely) 2 cloves of garlic (minced) 2 aubergines (chopped into bite-sized chunks) 400g lamb mince 1 tin of chopped tomatoes 1 tin of chick peas (drained) 1 tsp cumin 1 tsp coriander 1 tsp cayenne pepper 1 tsp paprika 1 tsp cinnamon 1 tbsp tomato purée Salt and Pepper Olive Oil 1 cup of brown rice Method Fry the onion in a medium sized pan (one which has a lid) on a medium heat, with a dash of olive oil, …

Blood Orange & Rhubarb Crumble

One of my favourite desserts to make is crumble – it’s so easy yet delicious, and I’ll happily tuck into it all year round, it’s such a heart-warming, comforting dish! Last Easter I made a rhubarb crumble, so this Easter I thought I’d step it up a notch by adding blood orange. Here’s the recipe (it serves around 6 people – depending on appetite!) Ingredients 800g rhubarb, chopped into small chunks 3 blood oranges, peeled and divided into segments (remove as much of the pith as possible) 1/2 blood orange for juice 200g white caster sugar Dash of port (optional) For the crumble topping 350g self-raising flour 200g butter (soft/room temperature) 100g caster sugar 1/2 blood orange for zest Method Pre-heat the oven to 200c/180c fan. Heat the rhubarb and half of the sugar in a pan on a low heat. Stir and make sure the sugar doesn’t caramelise. Add a dash of port for extra flavour if you have some. Once the rhubarb feels soft and slightly melted, pour into an oven proof dish …

Braised beef cheeks with pear and bitter chocolate sauce

I know you’re probably thinking, what the hell? It does sound bizarre! But Tim saw Michel Roux Jr. cooking this up on a TV programme the other day and really fancied giving it a go. I’m all for unusual food and trying out new things, so we bought all the ingredients and cooked it over the Easter weekend! Ingredients For the white bean purée 85g/3oz dried white beans 2 bay leaves sprig of rosemary sea salt small knob of butter 200ml/7fl oz double cream, heated to a boil For the beef cheeks 2 pears 2 tbsp lemon juice 2 beef cheeks, trimmed and cut into 4 equal-sized pieces sea salt oil, for frying 1 onion, sliced 1 garlic clove, sliced 125ml/4fl oz port 1 orange, juice and zest 1 litre/2 pints beef stock 1 tbsp cracked black pepper 16 button onions, peeled 50g/1¾oz butter 60g/2¼oz chocolate, 70% cocoa solids, broken into squares Method For the purée, soak the beans in water overnight then drain well. Place the beans in a pan of fresh water and …

Moroccan Lamb with Chorizo & Chickpeas

This is something I threw together rather spontaneously the other night. We had some lamb shanks in the fridge and I wanted to try something a little different, aside from the usual roast with veggies, mint etc. This is a rich and meaty dish, that brings out the flavours of the lamb while giving it a nice, spicy kick! And it’s very easy to do, all in one pot on the hob! Ingredients 2 lamb shanks 150g diced chorizo 2 onions, finely chopped 2 garlic cloves, finely chopped 1 400g tin of chickpeas (drained) 2 400g tins of chopped tomatoes 10 chopped, dried apricots 1 tbsp ras el hanout 1 tbsp crushed chillies 100ml beef stock 2 tbsps plain white flour salt and pepper olive oil Method Coat the lamb shanks in the flour. Heat some olive oil in a deep casserole pan on a medium heat and add the lamb shanks for a few minutes until they’re nicely browned. Remove the lamb shanks and set aside. Add a little more olive oil and cook …

Cheese & Chorizo Pie for British Pie Week

I made this pie last Summer but just hadn’t got around to posting it. British Pie Week seemed like the perfect opportunity to get it up on the blog. Sure, chorizo isn’t the most ‘British’ ingredient, but a good cheddar certainly is! Cheese & Chorizo Pie INGREDIENTS For the pastry 500g plain flour 150g unsalted butter (chopped into small cubes) 150ml tap water 1 free-range egg (yolk only) 1 free-range egg (yolk and whites, beaten) 1 tsp salt 2 tsp baking powder For the filling 150g chorizo (chopped into small pieces) 1 large onion, finely sliced 100ml/4oz double cream 250g cheddar cheese (grated) 1 tsp paprika 1 tsp cayenne pepper 1 tbsp plain flour (to coat the onion) A few drops of tabasco sauce Salt and pepper (to taste) METHOD Mix together the flour, butter, baking powder and salt in a bowl for the pastry (you can do this with a blender, but I prefer to do it by hand) until it has a breadcrumb-like consistency. Add the egg yolk, followed by the water, in …

Sea Bream & King Prawns with Kale Recipe

During the week, we tried out a fishmongers in Tooting, which was quite novel for us, as we didn’t have anything like this on our doorstep in Bow. So we got quite excited about what was on offer, everything from squid to oysters. One of my favourite fish is sea bream, or tsipoura as we called it in Cyprus. It was always served whole, cooked on the BBQ and served with chips and a huge number of meze plates. You can read an example of this here, one of my previous blog posts about Yialos Taverna in Paphos. The entire meal, including drinks, would normally cost no more than about 15 Euros per person, so I was always disappointed when I first moved back to the UK, when ordering sea bream or bass in a restaurant, that it was already filleted and was often pretty pricey. Part of the fun is filleting the fish, and I also (perhaps weirdly) really like the taste of the skin, which you often don’t get served in restaurants. The …