Salbitxada – Catalan sauce eaten with char-grillled calçots, a type of green onion from Catalunya – similar to spring onions/baby leeks Pound the toasted almonds with a mortar and pestle – to your preferred texture Coarse for a sauce with more bite Finer for a sauce to accompany calçots Add the garlic + chilli &…
Tag: Cook
Lamb meatball tagine
Minced lamb + parsley + coriander + garlic + cayenne + paprika + cumin + S&P Chop the herbs & garlic Mix well Form into walnut sized balls Fry until golden & reserve Fry garlic & then add paprika + cayenne + cumin + ground ginger + turmeric + cinnamon over a gentle heat Cook…
7 o’clock . . . . it must be Daiquiri time!
White rum + lime juice + sugar syrup + pineapple juice – shaken with ice!
Potted ham
Two ways: Rustic style potted ham – perfect for lunch or your picnic hamper Cook ham joint & shred when cool Melt butter & finely chopped shallots over a low heat – pour off the clarified butter Mix shredded ham + finely chopped parsley + pickled green peppercorns + black pepper Put mixture into a…
Giant pasta shells – two ways
Giant pasta shells stuffed with aubergine, basil, oregano & mozzarella balls + wilted spinach + red pesto Roast aubergine until soft and peel off skin when done Mix roughly chopped roast aubergine + basil + parsley + oregano + breadcrumbs + mozzarella + egg + S&P Roll into small balls & shallow fry until cooked…
