Bang Bang Chicken (Salad)

  This is a great salad if you are trying to eat healthfully in the new year; It's got TONS of flavor, and the only fat is from the tahini in the dressing. The dressing tastes sort of like peanut satay sauce. 
Use tofu rather than chicken to make this a vegan dish.
The whole recipe can be made ahead of time-- perfect for entertaining.




Bang Bang Dressing
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1/4 cup plus 1 tablespoon soy sauce
1 and 1/2 tablespoons Vietnamese garlic.chili sauce (spicy)
1/4 cup tahini (sesame seed paste)

1) Mix the vinegar and sugar together until the sugar dissolves, then whisk in the soy sauce and chili sauce. Now whisk in the tahini until smooth. If you find it difficult to get the dressing smooth, use an immersion blender to whip it all together. Stash in the refrigerator until ready to dress the salad.
Makes 3/4 cup dressing, enough for 4 entree salads.

Salad
1 English cucumber, cut into match sticks
Big handful of shredded carrots
4 green onions, sliced thin up to the dark green part
1 head Romaine lettuce, sliced very thin
Handful chopped, fresh coriander
Equal parts fish sauce and lime juice (optional)
1/2 chicken, poached or roasted, or 3 cooked chicken breasts, meat shredded, cold

Lay the vegetables nicely on four plates, drizzle the fish sauce/lime juice over top (if using). Lay the shredded chicken on top and spoon over the dressing.

Serves 4 entree salads

Breakfast

I've declared my adoration for Marmite before, it is the best yeast-by-product-sedimentary-sludge-spread on earth. It tastes even better when one has been without it for a few months. This morning I opened my big food box from England and pulled out my beloved Marmite. 

Squeezed, ever so daintily over a slice of whole wheat toast, blanketed in sharp cheddar cheese and broiled until bubbly, it made my heart leap! And my breath stink...

Borscht

When I was about 10 my mom took me to Russian restaurant for dinner. This type of cuisine was remarkably unusual in our small, suburban Ohio town.  Although housed in a strip mall, I remember that the place seemed exotic; the way it was decorated, the patterns and colors used. 
I also remember trying Borscht there for the first time. Borscht- that Russian soup made famous because of its deep, beet-red color. My mother tried to convince me to order the chicken Kiev, rather than the Borscht, but I insisted on the soup. Secretly, I was as surprised as she when I realized that I loved the Borscht.
Although I don't often make it, (it rarely comes to mind, when thinking of seasonal soups), I am always happy when I do. It is lovely.
This recipe I made with cubed beef in the soup-- this is delicious and makes the dish heartier, but if you want to save time (and a cow), skip that step and don't use the beef roast.

4 quarts beef stock
1 and 1/2 pounds lean beef roast (optional)
1 bunch (2 large and 2 small) fresh, raw beets, trimmed of leafy tops
1 bunch (roughly 7) parsley roots, peeled (see pic below) or 1 parsnip
3 large leeks, trimmed of the dark green
Half head cabbage, sliced
1 tablespoon lemon juice
Sea salt


2 tablespoon fresh, chopped dill
1/2 cup sour cream

1) Place the beef roast in the beef stock, cover and bring to a very gentle simmer. Cook over low heat until fork tender, about 2-3 hours. this can be done the night before and stashed (beef AND stock) in the refrigerator until ready to use.

2) At the same time, wrap the beets in foil and place on a roasting tray. Roast in a preheated oven for 30 minutes, then add in the parsley root and leeks. Roast for 30 minutes more. Remove from the oven and allow to cool, then peel the skin from the beets. Cut all the vegetables up into chunks. While you are waiting for the beef to cook, mix the dill weed into the sour cream and stick back in the fridge.

3) When the beef os very tender, remove from the stock, place on a plate and allow to cool. Add the roasted vegetables and sliced cabbage into the stock and simmer for 20 minutes. Once cool, chop or shred the beef into very small pieces. Now, blitz the soup and vegetables with an immersion blender or puree in a blender, return to the pot to heat, add in the lemon juice and season with salt.

To serve: Ladle Borscht into bowls, pile in some beef and dollop in some sour cream. Serves about 10.

ANZAC Biscuits

 My littlest girls’ nursery school class is studying Australia this week. When I was in nursery school at the YWCA in New Jersey, I am sure that we did little more than sit on our carpet squares listening to stories read aloud, and play in the sand/litter box. I remember loving it, until the day that my sweetheart, Joey, threw sand in my face.

I cook with the twins’ class every Monday morning and thought about tying Australia in with our baking exercise. After a brief snoop around Google I came up with ANZAC biscuits. ANZAC stands for Australian and New Zealand Army Corps and these little biscuits (or cookies, as we Americans would say) are said to have been by sent to soldiers by their wives during WWI. After reading that one of the reasons ANZAC biscuits were so treasured by army wives was that the cookies lasted months before spoiling, I wasn’t expecting much in the way of flavor.

I was totally wrong—they are delicious—like a simple, satisfying oatmeal cookie. And they are so easy to make, my ten year old made a batch by herself.

ANZAC biscuits are lovely on their own, but are also perfect with a cup of tea or coffee for dunking.

1 cup plain flour
1 cup rolled oats
1 cup light, soft brown sugar
½ cup shredded coconut
125 grams butter (1 stick)
2 tablespoons golden syrup (honey in the States)
3 tablespoons water
½ teaspoon bicarbonate of soda (baking soda)

1) Pre-heat the oven to 160C (325F). Mix the flour, oats, sugar and coconut together.

2) Melt the butter then stir in the golden syrup (or honey), water and bicarbonate of soda (baking powder). Mix this into the dry until a stiff dough forms.

3) Grease a baking tray. Roll the dough into walnut size balls—you should come up with about 24. Place them on the baking tray and bake for exactly 12 minutes.

Fabulous No-Cook Pizza Sauce

This is so straight forward, simple and ultimately, delicious. You can whip it up in literally seconds-- and it is infinitely better than jarred pizza sauce.

2, 400 grams (14 oz) cans tomatoes (stewed, whole, chopped, cherry-- doesn't matter)
1 tablespoon (dessert spoon) tomato paste (puree in the UK)
2 fat cloves garlic, peeled and roughly chopped
2 teaspoons dry oregano
1 teaspoon salt

Whiz al the ingredients up with an immersion blender or in a blender or food processor...

Then spread onto pizza dough (no need to cook and cool first). Top with cheese, etc and bake in a scorching hot oven.

Makes 3-4 cups sauce

Chickpea Curry with Lime Pickle

I am key-razy about lime pickle! Spicy, salty and sour- it is a great condiment served simply along side of grilled fish, but incorporated into a dish, like a curry and its affects are transformative. If you like the salty/sour/bitter taste of North African preserved lemon, you will love this. 


This dish takes mere minutes to make and is vegan.

1 tin (400 grams or 14 ounces) chickpeas, drained
1 tin (same size) chopped tomatoes
1 fat inch piece fresh ginger root, peeled and chopped fine
2 teaspoons garam masala
1 teaspoon curry powder (mild or hot, as you like)
1/4 teaspoon cumin powder
Crushed red pepper flakes to taste (I like heat and used about 1/2 teaspoon)
1/4 cup store bought lime pickle (in every UK supermarket, many specialty markets in the US, and all Indian markets world wide)
1/2 tin (400 gram, 14 ounces) light coconut milk
4 green onions (spring onions), chopped and/or a handful of chopped, fresh coriander (cilantro)

1) Throw everything except the coconut milk and chopped green onion into a small soup pot and bring to a gentle simmer. Allow to cook uncovered for 10-15 minutes, then add in the coconut milk and green onions (and coriander, if using), stir and allow to simmer gently for just 5 minutes. Serve over rice.

Makes enough curry as a main course for two people, or 4 as a side dish.

Chicken Cacciatore

Growing up, my favorite part of Thanksgiving (which has always been my favorite holiday) was sneaking a piece of crispy, salty, Heavenly skin from the roasted turkey before dinner. It was like crack and I was a junky willing to cheat, steal or lie my way into more of the golden good stuff.  

When I was 22 I worked in a posh, little bakery/prepared foods shop on Cape Cod. Ahead of its time, really. One of the dishes it was known for was its chicken salad. I would get into work at 6am, six mornings a week and begin my day by roasting dozens of chicken breasts. When the chicken was perfectly roasted, and the sea salted skin was blistered and screaming my name I would rip all the skins off (eating several for breakfast) and chop the meat up into fat chunks to make the famed luncheon salad. I would stash two or three crispy skins aside, before (sadly) throwing the rest away into the trash bin.

At lunch I would retrieve my beloved chicken skins from the refrigerator, pop them into the oven to crisp up, then slather two, thick pieces of homemade white bread with cold sour cream and a sprinkling of freshly crack black pepper. I'd place the hot, crispy skins in between the bread slices and, sitting on the back porch alone, I'd dig in, sincerely enjoying every mouthful. It was the best sandwich ever, and I ate it almost ritualistically every day that summer. 

Curiously, I did not gain weight during those few, blissful months, but I chalk that up to the fact that, because I was to report to work at 6am every morning, I was not out drinking beer with friend the night before. 

That was the summer of sedate, solo gastronomy.

Sometimes-- very rarely-- I think that poultry skin is superfluous. This is one of those recipes. I see no point in keep ing the skin if it will simply become soggy in the braising liquid, so I remove it before cooking.

This was originally a Jamie Oliver recipe, and I DO love his recipes. I've tweaked this, removing several steps (as well as the chicken skin), and added capers. It is really delicious and very hands-off, but you do need to think ahead with this one, as there is ample marinating time and it is a slow-cooking dish. Get the chicken marinating tonight for a fabulous dinner tomorrow.

1 chicken, cut into 10 pieces (cut the breasts in half)

1/2 bottle Chianti

2 twigs rosemary

3 whole cloves garlic, peeled

3 bay leaves

2 tins chopped tomatoes

6 anchovy fillets (just do it, you do not taste anchovies in the finished dish)

1 tablespoon capers

3 cloves garlic, pressed or minced

Handful of good quality olives (that you would like to eat)

1) Place the chicken pieces into a re-sealable plastic bag, or Tupperware container. Pour in the wine and toss in the rosemary, 3 garlic cloves and bay leaves. Close the bag or container and slosh around, then stash in the refrigerator and forget about it for a day (over night or up to 24 hours, but at least 2 hours).

2) Two hours before you want to serve: Pre-heat the oven to 180C (375F). Pour the chicken and all of the marinade into a very large roasting pot and add in the tinned tomatoes, anchovies, caper and garlic. Cover and braise for 1 hour. After 1 hour add in the olives, cover and continue to braise for 30 minutes more.

Taste and adjust seasoning (salt/pepper, if desired). Serves 4.

Tarragon Roast Chicken Salad

Seems like every family has one or two exceptionally crazy days overloaded with activities. For us, it is Thursday. The girls have ballet class, netball practice (similar to basketball), German class and life-guard instruction. Jeff belongs to a running club. I play chauffeur/chef. 
With everyone coming and going at different times it is hard to find a dinner that the family can eat between activities.

It was with this chaos in mind that I came up with this recipe.

One roast chicken can satisfy lots of different tastes.

As I waited to ear dinner with Jeff when he came through the door at 9pm, I ate the crispy, salty skin off the roast chicken. All of it. 

1 free-range chicken

1 bunch tarragon

12 small, new potatoes

½ shallot, minced (about 1 tablespoon)

2 sprigs from the bunch of tarragon (leaves only)

2 teaspoons white wine (or plain) vinegar

½ cup mayonnaise

1 heaping teaspoon Dijon mustard

Healthy pinch of sugar

Healthy pinch of salt

Salad greens

Boiled green beans, if you’ve got them

1) You can use a roasted chicken from the grocery store if you are in a pinch for time. Otherwise, place most of a small bunch of tarragon (keeping aside 2 sprigs for the salad dressing) into the cavity of the chicken, sprinkle the skin with sea salt and roast at 200C (400F) for about 45 minutes, until crisp, tender and juicy.

2) While the chicken is roasting, simmer the small potatoes, whole in salted water until just tender (about 10 minutes simmering time, depending upon their size). Drain and cool slightly until you can comfortably handle them—then slice into halves or quarters.

3) While the potatoes are simmering and the chicken is roasting, make the dressing: Put the minced shallot into a small bowl with the vinegar. Allow it to steep there for a few minutes while you chop up the tarragon leaves (the vinegar will take the bite out of the shallot). Now, chuck the salt and sugar into the vinegar, too and whisk for a second to help dissolve the granules. Finally, whisk in the mayo, mustard and chopped tarragon. Pour over the potatoes (doing this while they are still warm is fine), toss to coat evenly.

4) Assemble the salad: Lay salad greens on a plate and arrange the potatoes around. Rip the chicken into large chunks and arrange along side the potatoes. Do the same with green beans, if you are using. To make it extra delish, separate the fat from the roasting juices of the chicken. Discard the fat and drizzle the juices over the top of the salad, as well.

Serves 4 with extra chicken left over. I roasted the chicken, boiled the potatoes and served my children that simply with chicken juices drizzled over the potatoes—made up the salad for Jeff and I to eat later.

Chicken de la Maison

House chicken, that sums this recipe up. Using common ingredients you probably already have in your kitchen produces a simply delicious dinner. It’s easy to make, yet a real crowd pleaser. Good recipe to keep on hand.

1 tablespoon extra virgin olive oil

150 grams (just under 6 ounces) smoked bacon, cut into small pieces

1 small onion (whatever you have on hand), chopped

2 fat cloves garlic, minced

6 chicken legs, separated into thighs and drumsticks—on the bone, skin removed

½ cup dry white wine

1 cup beef stock (or chicken stock)

1 large tablespoon Dijon mustard

1 pound tiny, new potatoes (or bigger ones cut into large chunks)

150 grams (roughly 6 ounces) small button  (or brown) mushrooms, washed, trimmed and left whole

Chopped, flat leaf (continental) parsley

1) Pre-heat the oven to 175C (350F). Warm the olive oil in a large pan. Place in the bacon and sauté until almost crisp. Remove the bacon from the pan, leaving in up to 1 tablespoon oil/drippings. Brown the skinless chicken pieces in the pan in batches—you are not cooking, just getting color. If the pan gets dry, add more olive oil. Remove the chicken and toss in the onion and garlic, stirring well and sauté for a minute or two, then pour in the wine and stock—scrape the bottom of the pan to get up all the fond (brown bits of loveliness stuck to the bottom).

2) Place the bacon and chicken back into the pot, cover and place into the oven for 30 minutes. Remove from the oven, carefully stir and place the potatoes in the pot. Cover and cook again for 30 minutes more. Remove from the oven, stir and toss in the mushrooms—replace lid and continue to cook for a final 30 minutes.

Arrange everything on a platter, scoop the glorious juices over top and finish with chopped parsley. Serves 6

Pizza Bread Sticks

This is a great little cooking project to make with kids, especially a bunch of kids. I made up this recipe to cook with my 5 year olds' class. I bake with them every Monday and there is always a couple of children who refuse to eat what we all make together... except on this day. All 25 kids gobbled the pizza bread sticks up and asked for seconds.


I made them again the next night for just the girls and I for dinner. Served with a big, green salad it was a yummy dinner, that they were happy to help with.


1 bread dough mix (or homemade dough recipe), making approx. 2 pound loaf
1 tablespoon tomato paste (puree in the UK)
1 teaspoon garlic powder or garlic granules (not garlic salt)
2 teaspoons dried organo
Olive oil
1 package shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1) When you are mixing the dough, add the tomato paste (puree), garlic powder and oregano into the flour/water. Continue following package (or recipe) directions.

2) Pre-heat the oven to 200C (400F). Pinch off a dough ball about the size of a golf ball and roll into a long stick shape, about 10 inches. Lay on a baking tray slathered with olive oil. Continue with the rest of the dough, placing the sticks close, but not touching on the tray.

3) After you've made as many breadsticks as you like, drizzle just a bit of olive oil over them. Bake for 5 minutes, remove from the oven and scatter the cheese over. Bake a further 10-15 minutes, until the cheese is golden. the breadsticks will be soft, like pizza crust, not crispy.

This dough also makes a lovely base for a calzone or stromboli.

Duck Provençal

This dish takes effort, but pays back in spades. It is truly a Bistro-quality recipe.

1 duck, split in half, backbone removed (use kitchen shears and cut on either side of the backbone)

2 additional duck legs

½ teaspoon salt

½ teaspoon Herbs de Provence

2 large carrots, sliced into thick chunks

2 large leeks, washed, trimmed and sliced into chunks

2 ribs celery, washed and chopped into thick chunks

1 small bunch parsley

2 sprigs fresh rosemary

Olive Sauce

1tablespoon olive oil

Backbone of duck, split in half

Neck of duck (comes with the duck)

Big handful (about 18) ripe, cherry tomatoes, washed

1 yellow onion or 1 large leek, trimmed and chopped

5 cloves garlic, peeled, left whole

1 cup white wine

2 cups chicken broth

¼ teaspoon Herbs de Provence

Pinch of sugar

1 teaspoon cornstarch (corn flour)

12 ‘gourmet’ green olives, really good quality, left whole

12 dried apricots, chopped

1) Pre-heat oven to 225C (450F). Pierce the skin of the duck and duck legs all over with the tip of a sharp knife or a fork (try not to pierce the meat beneath). Rub with Herbs de Provence and salt on both sides. Chuck the carrots, leeks, celery, parsley and rosemary into a roasting pan and place the duck, skin-side up on top of the veggies. 

Roast in the oven for 10 minutes, then turn the heat down to 150C (300F), pour in 1 cup water and cover with foil and continue to roast the duck for about 2 and ½ hours more, until the meat is ultra tender.

2) While the duck is roasting, make the duck stock for the olive sauce: Brown the duck back pieces and duck neck in 1 tablespoon olive oil, over medium or medium-low heat until brownish (about 10 minutes). Pour out any rendered fat and toss in the cherry tomatoes, onion and garlic—sauté for just a minute—then pour in the wine and stock and sprinkle in the sugar and Herbs de Provence. Simmer gently for 1 hour. Mash the vegetables with the back of a fork. Pour the stock through a strainer into a container and allow to cool a bit then skim the fat off the top—there shouldn’t be much. Set aside.

3) After 2 and ½ hours braising time, remove the foil and crank the heat on the oven up to 200C (400F). Allow the duck to crisp up for about 10 minutes—use your best judgment, get it crisp, but do not allow to burn—duh… While the duck is crisping up, heat the duck stock in a pan. Pour ¼ cup cold water into a jar and add in 1 teaspoon cornstarch. Put the lid on and shake. Add this to the simmering stock to thicken a bit. Now add in the olives and apricots. Simmer just 10 or 15 minutes.

To serve: Pour the sauce on a platter and arrange the duck on top, then scatter the olives and apricot chunks over the duck. Serve with mashed potatoes, cous cous or brown rice. Serves 6 

Cuban Muffaletta

Combining two of my favourite sandwiches, and bastardising both, this takes the best of each resulting in a truly memorable sandwich.







4 par-baked ciabattas (individual size)
1 pound left-over roast pork
1/2 pound smoked ham or Canadian bacon
Cheese of your choice (optional)
Olive salad (recipe below)

Olive Salad
2/3 cup chopped green olives
1 teaspoon jarred, chopped red peppers (hot) or dried red peppers to taste
2 tablespoons, chopped dill pickles
1 rib celery, chopped
1 cup cabbage, red or green, sliced thin then roughly chopped
1 heaping tablespoon finely minced onion of your choice
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley

Mix everything together. May be made up to two days in advance and stashed in the refrigerator.

Assembly
Pre-heat the oven to 200C (400F). Slice the ciabattas in half and layer 1/4 of the roast pork into each, followed by 1/4 of the ham, then cheese (if using) and finished with the olive salad. Put the top on each ciabatta and wrap each one individually in foil. Place the sandwiches on a baking tray, place a slight smaller baking tray on top of the sandwiches and weigh it down (use a brick, a cast iron pan-- anything heavy and oven-proof). Bake for about 20 minutes until the sandwiches are crunchy on the outside, gooey in the middle. Unwrap immediately and serve.

Spaghetti alla Puttanesca

‘Street Walker’s’ sauce is great to throw together with ingredients you probably already have in the cupboard. It is a fast sauce to make, chunky and flavorful. By the time the pasta is cooked, the sauce will be done.

2 tablespoons extra virgin olive oil

3 fat cloves garlic, roughly chopped

1 very large shallot (or 2 regular size) measuring about 1/3 cup, minced

4 anchovy fillets (rinsed if packed in salt), chopped

Pinch red pepper flakes

¼ cup white wine

½ cup olives, roughly chopped (use whichever olives you like to eat)

900 grams (about 4 cups) tinned chopped tomatoes or passata

1 teaspoon tomato puree (paste in the States)

1 cup freshly chopped flat leaf parsley (or ½ parsley half fresh basil)

Sea salt and cracked blacked pepper to taste

8-12 ounces spaghetti

Parmesan and/or homemade breadcrumbs

1) Put water on to boil for the pasta. Pour the olive oil into a large soup pot and add in the chopped garlic, then place over medium heat and allow to come up to temperature slowly. Sauté until the garlic is fragrant, then add in the shallot, anchovy and red pepper flakes and continue to sauté for a minute or two.

2) Pour in the white wine and olives and allow the whole mess to simmer and reduce for 2 minutes, then pour in the tomatoes, stir, bring just barely to a simmer and cook for 10-20 minutes. Taste and adjust seasoning with salt and pepper. Stir in the parsley and allow to simmer for just a minute or two more.

Drain  the pasta and toss with the sauce. Pass Parmesan and/or breadcrumbs. Serve 4-6

Lemon-Rosemary Crackers

I watched a Mark Bittman video where he made olive oil matzo and was inspired to make these—almost the same recipe, I just added lemon zest and rosemary. They are delicious; crispy and crunchy! I made them plain (adding no lemon zest or rosemary) for chilli the other night, then topped them with loads of freshly cracked pepper for a get together with friends on another occasion.

Roll these thin and watch them like a hawk as they bake. Depending on your oven, they can take anywhere from 3 minutes in total to bake, or longer.

2 cups all purpose (plain) flour

½ teaspoon fine sea salt

Zest of 1 lemon, minced fine (about 2 teaspoons)

1 heaping teaspoon finely minced, fresh rosemary

½ cup warm water

1/3 cup extra virgin olive oil

Flakes of sea salt

1) Crank of the oven to it’s highest setting to pre-heat—the oven has got to be scorching for this. Whisk the olive oil into the warm water as if you are making a vinaigrette—creating an emulsion.

2) Place the flour, salt, lemon zest and rosemary into the bowl of a food processor. Whiz for just a couple seconds, then drizzle in the water/olive oil mixture in while the motor is running. The dough will look like crumbs.

3) Turn out onto a clean surface and squish the ‘crumbs’ together to form a ball. Break the ball into 12 pieces (for crackers about the size of your hand) or more pieces for smaller crackers. Roll the pieces out very thin and scatter flakes of sea salt over. You could roll out the whole sheet of dough and cut with a round cookie cutter for a more styled finished cracker. Place into an ungreased baking tray and bake for 2 minutes—watching closely—the important part is that they begin to bubble a bit and turn golden. Flip the crackers over and bake for 1-3 minutes more—again watching for colour.

Serve hot or room temperature. Allow to cool completely before storing in an airtight container.

Amalfi Coast Pesto

This pesto started with a lemon... 

I know Spring is coming when I find unwaxed Amalfi lemons in the market. Sorrento, on the Amalfi coast of Italy, is supposed to produce some of the world’s best lemons, and it is a thrill (for a food geek like myself) to find them in my neighborhood grocery store. Nestled amongst the limes and blood oranges with their pretty green leaves still attached; they look entirely different to me, they look like art.
In addition to lemon zest what makes this recipe delicious is a large number of anchovy fillets. I happen to love anchovies, but do understand if they are not your thing—they can be omitted from this recipe (but they honestly do add so much to the dish).

I tossed the pesto with whole wheat spaghetti and served it with a garden salad.

6” baguette, ciabatta or good quality bread

1 tablespoon extra virgin olive oil

1 tablespoon butter

Zest of one large lemon

1 bunch parsley (2 fistfuls), washed—leave the stems on

1 fat clove garlic, peeled and quartered

6-12 anchovy fillets, rinsed (if packed in salt)—I use 12 anchovies

¼ teaspoon red pepper flakes

1” square piece Parmesan, broken up

Extra virgin olive oil

 8 ounces whole wheat (or regular) spaghetti

1) Tear up the bread and whiz in a food processor until crumbs. Melt 1 tablespoon each, butter and olive oil in a sauté pan, add in the bread crumbs and sauté over medium to medium-low heat until just golden and crisp. Season with a bit of salt. Allow to cool completely before storing in a jar or resealable container. May be done a day ahead.

2) Put a pot of water (for the pasta) on to boil. Wipe out the food processor. Put the lemon, parsley, garlic, anchovies, red pepper flakes and Parmesan in the work bowl and process—drizzling in oil as you go to form a paste.

Drain the pasta and toss with the pesto. Dish up and sprinkle lavishly with the breadcrumbs. Serves 2-4

Fast Food

I am not a food snob, but this made a superbly simple lunch...
Iberico Ham: From the south of Spain, made from pigs that have lived free roaming in acorn groves
Mature Welsh Cheddar: Fruity and reminiscent of Parmesan

Finnish Cracker Bread: Whole grain, deep, sweet and crunchy

Hippy Stew (Azuki Beans with Caramelized Leeks and Quinoa)

Azuki beans are hugely popular legumes in Japan and other parts of Asia; second only to soybeans (edemame). Interestingly, they are use primarily in sweet dishes, like Youkan (a jellied candy made from azuki bean paste and sugar), but they don’t have a sweet flavour themselves—they taste very similar to other red beans. 

Quinoa, originally cultivated in South America, is sort of like a grain or cereal, but not quite. It is a great source of protein as well as packed with essential amino acids and fiber—this is an excellent food for vegans.

Combining these two lesser-known ingredients makes for a complete meal—super nutritious and even better, super tasty!

Of course, being the carnivore that I am I couldn’t serve just this stew—I griddled up some locally produced sausage and snuggled them down on top. If sausages are not your thing, Hippy Stew would be fabulous served along side grilled chicken.

1 cup dried azuki beans (soaked overnight) or 2 tins azuki beans

1 tablespoon olive oil

2 leeks, trimmed of dark green part, washed and chopped

1 fat carrot, peeled and chopped

1 cup quinoa, washed

3 cups (24 oz) vegetable or beef stock (or water with bouillon cubes)

1 tablespoon tomato paste (puree in the UK)

½ teaspoon red pepper flakes (optional)

1 cup chopped parsley (yes, a whole cup)

1) If you are using dried beans, soak them overnight, drain and simmer for 30 minutes, drain and have on hand for the stew. If using tinned azukis, drain and have ready.

2) In a large soup pot or wok, heat the oil. Once it is hot and quivering, add in the chopped leeks and carrot, don’t move too much at first, you wan them to colour, turn golden and caramelize—just don’t allow them to burn. Saute for a few minutes. Now, add in the quinoa, stir and toast for just a moment in the caramelized veg. Pour in the stock and stir, cover and bring to a gentle simmer. Cook for 10 minutes, then add in the beans, tomato paste and red pepper flakes (if using), continue to simmer until the water is pretty much absorbed and the quinoa is tender (10-20 minutes longer).

Remove from heat and toss in the parsley. Season with salt and lots of freshly ground black pepper. Serves 4-6

Chicken Empanadas

First in Spain a million years ago (okay, so not a MILLION, but a really long time ago), empanadas were then carried to other Latin countries, including those as far away as in Latin American and the UK (where do you think Cornish Pasties came from?). Every country, even many regions within countries, have their own version of an empanada, but suffice it to say the universal empanada consists of seasoned meat or vegetables stuffed into a pastry of some sort, folded into a pocket and fried or baked. They can be eaten hot, warm or cold and are delicious!

1 teaspoon vegetable oil

1 and ½ pounds boneless chicken thighs (or breasts), diced small

1 and ½ teaspoons American chili powder (the type that is not hot)

1 teaspoon cumin powder

½ beef bouillon cube, crumbled

¼ teaspoon smoked, sweet paprika (or spicy for heat)

200 grams (6 ounces) tin of tomato puree (if you can get Chair de Tomate, use it)

6 thin spring onions, sliced

12-18 pimento stuffed green olives (I love Tabasco’s spicy green olives), sliced

3 hard boiled eggs, chopped

Small handful chopped cilantro (coriander)

Packaged, pre-rolled short crust, pie or pizza dough—enough to make about 40 small empanadas.

1) Heat the oil in a large sauté pan then add in the chicken and sauté until just done. Alternatively, use cooked chicken, chopped up, and just cook the sauce then add the chicken to it. Pour the tomato puree and everything else except the boiled eggs, cilantro and olives (and dough…duh). Stir and allow to simmer—it should be the consistency of chili. Remove from the heat and stir in the eggs, cilantro and olives. Allow to cool at room temperature, then stash in the refrigerator to get cold.

2) Lay the pre-rolled pastry or dough out and cut into 4” by 4” squares or use a large coffee mug to trace circles onto the dough. Fill one side of the dough square or circle with 1 heaping tablespoon of chicken filling, then fold the other side over top and seal—crimp edges, use egg wash, whatever gets the job done.

Brush with egg wash and bake in a pre-heated oven at 200C (400F) until golden.

Makes about 40 empanadas. Heat up any left-over filling and spoon over salad greens for a killer salad!

Thai Fishcakes

These are such beautiful little babies. Small and green with flecks of red—and the taste… well, they taste even better than they look. Although there are some not-so-mainstream ingredients in here (really just one, the fish sauce), these fish cakes are not over the top with exotic flavours. All four of my kids as well as our dinner guest, Jude, the village historian, loved them. I thought I had made enough for leftovers the next day, but we gobbled them up without a care for tomorrow.

¾ pound mild, white fish (I used Pollock/Coley), roughly chopped

½ pound raw, shelled shrimp

1 tablespoon fish sauce

1/4 cup fresh chopped cilantro (coriander)

2 teaspoons sugar

2 teaspoon soy sauce

½ red bell pepper, roughly chopped

4 green onions (spring onions), trimmed, roughly chopped

Zest of ¼ lime

1” fresh ginger root, peeled and roughly chopped

Between ½ teaspoon and 1 tablespoon red Thai curry paste (this depends entirely on how much heat you want. My curry paste was very hot and I was serving these to the youngins, so I used just ½ teaspoon)

1 Egg

Vegetable or nut oil

1) Place everything except the oil in the bowl of a food processor and process until well chopped, but not a paste. Set in the refrigerator to cool and firm up for at least 30 minutes, but this can be made a day ahead.

2) With wet hands, shape into golf ball size rounds, then squish into patties. You should make about 25. Now, either brush with a bit of oil and broil or grill. Turn once when the cake gets golden brown, and cook the other side—roughly 3-4 minutes per side—this time could easily vary. Otherwise, the cakes can be sautéed for about 3 minutes per side.

Serve with lime wedges and Crackin’ Asian Slaw. 

Market Day Potato and Leek Soup

This soup is a generous soup; it can be as simple or elaborate as you like, and is almost impossible to screw up. Make it with salted water rather than chicken stock and it is vegan. Follow the recipe below, finishing with diced, smoked ham and shredded mature cheddar cheese and it is a stand-alone meal.

3 pounds potatoes (any type, the fresher the better), peeled and cut into chunks
1 and 1/2 pounds fresh leeks, (trimmed of very dark green bit and mustachey looking end), washed and cut into thick rounds
Chicken or vegetable stock or salted water

Finishing options: Cream, diced, smoked ham, grated mature cheddar cheese, crunchy croutons


Drop the potatoes and leeks into a deep soup pot and cover with stock or salted water to come 3 inches about the veg. Simmer until soft, about 30 minutes. Puree with an immersion blender, or transfer to a food processor and process. Alternatively, go way old school and mash with a potato masher for a chunkier soup.

Finish with a drizzle of cream (or milk, if you'd rather) and a scattering of ham, cheese and/or croutons. Let the kids add in the bits that they like, as if they are making the soup 'theirs'

Hard to say how many this serves, a lot depends on the pot you use. In my pot it made enough for 8 servings.