Archive for the ‘Dinner’ Category

St-Émilion au Chocolat

Sunday, January 5th, 2014

choc pot 4

I do not have a very sweet tooth. When it comes to puddings, all I want is a few mouthfuls to round off a meal. A delightful morsel will suffice, such as the Earl Grey Ganache with Caraway Biscuit that ended (unsurprisingly) a superb lunch at Dinner recently. As with most things, simple is best, which is why this easy, five-ingredient dessert made it onto the menu of my most recent Supper Club.

Traditionally, St-Emilion au Chocolat is served on a base of crushed amoretti biscuits doused in brandy, but as all I really wanted was a more decadent and less fluffy version of a chocolate mousse, I skipped this part. That’s not to say that the recipe is any less indulgent, an espresso cup is plenty but a larger ramekin to ‘share’ is also a possibility.

I added an apple eau-de-vie soaked cherry and a sprig of thyme to get a balanced aromatic kick but equally, a tablespoon or so of rum in the mix would work well too, it is nice to have something to compete with the richness.

Perhaps subconsciously influenced by Nigella’s ordeals, this is my tribute to naughtiness and a two-fingers up at any media guff about being healthier this month.

choc pot 1

 

Ingredients

 

serves about 8

 

100g unsalted butter, softened

100g golden caster sugar

1 egg yolk

200g 70% dark chocolate, broken into small bits

100ml whole milk

 

  1. Beat the butter and sugar with an electric whisk, or if you’re planning on justifying this recipe with a bit of arm work, use a wooden spoon. I go for the former.
  2. Beat until very pale and fluffy (a good three minutes)
  3. Add the egg yolk and whisk a little more.
  4. Put this mix to one side, and gently heat the milk in a small pan.
  5. As soon as you see a wisp of steam, take off the heat and making sure it’s not too hot, add the chocolate.
  6. Stir gently to dissolve the chocolate and when silky smooth, add to the butter mix.
  7. It’s important to do this quickly whilst the milk is still warm so that the butter gets thoroughly mixed in and you’re not left with creamy lumps in your mix.
  8. Split between the cups. I think it makes about 8 but it’s difficult to remember how much successfully made it to the fridge…
  9. You might need to give them a wipe with some kitchen towel to neaten them up, this my least favourite part.
  10. Garnish, cover with cling and chill in the fridge overnight (or at least a couple of hours if you want a less solid dessert).
  11. Serve at the dinner table or in bed.

 choc pot 3

Sweet Squash Curry

Thursday, November 7th, 2013

squash 3

Inspired by a recent trip to Dishoom (24 hour daal to die for) I thought it was about time I shared my favourite curry recipe. The list of ingredients is a little long, but it’s worth it. Here is where it came from…

 

Every week I head down to The Russet in Hackney to pick up my sack of organic vegetables from Growing Communities. I wax lyrical about it to my friends and colleagues about how environmentally friendly I am, how conscientious I am, indeed, how ethical I am. I have become one of those people and I irritate myself.

 

The only way I know how to make up for it, is by cooking for people where hopefully they are too busy eating to listen to what I am saying.

 

I love getting a different variety each week (the tomatoes were glorious) and especially now the fruits of harvest-time are being reaped by the bucket load, there is always something new to try.

 

Squash and pumpkins come in all sorts of varieties. We’re used to our hourglass Butternut and Halloween carvers but what about the lesser known Kabocha or Turban squash. A few weeks ago, I was faced with a Delicata and Buttercup squash to deal with. I decided to make a sweet and gentle curry to transport me to an Indian Summer, away from drizzly Dalston.

 

I made this recipe because I get upset by recipes such as this one, which just calls for a couple of spoons of curry paste. My recipe is accidentally vegan and doesn’t take as long as a normal curry because you don’t have to wait for the meat to become tender. As with all curries, it is best eaten the day after it is made.

squash 1

 

Ingredients

 

Serves at least four people

 

Spice mix

1 heaped tspn mustard seed

1 heaped tspn coriander seed

1 tspn cumin seed

1 tspn black peppercorns

1 tspn hot chilli powder

1 tspn cinnamon

½ tspn ground nutmeg

½ tspn ground ginger

1 heaped tspn turmeric

5 large cardamom pods, seeds only, crushed

2 large star anise

1 heaped tspn sea salt

 

100ml ground nut oil

1 large white onion

5 large garlic cloves

1 large thumb ginger

½ red chilli

zest and juice of 2 limes

1 400g can of good chopped tomatoes

75g of creamed coconut

2 large cooking apples

5 tbspn of red lentils

¼ Buttercup squash

½ Delicata Squash

1 tbspn aubergine pickle

Lots of fresh coriander

squash 2

 

-       As with a lot of Asian recipes, it’s best to get all the ingredients prepared before the cooking begins. Start with the spice mix.

-       Dry fry the peppercorns, mustard, cumin and coriander seed. When they start hopping about the pan and smell fragrant, take off the heat and either grind in a pestle and mortar or spice grinder, depending on how fancy you are.

-       Add the chilli powder, cinnamon, nutmeg, ground ginger, turmeric, and seeds from the cardomom pods and give an extra blast so you have a mind-blowing mix.

-       Roughly chop the onion

-       Mince the garlic

-       Grate the ginger

-       Finely chop the chilli

-       Zest and juice the limes

-       Make the creamed coconut into coconut milk by adding enough boiling water to it so you have a little over a pint and stir well.

-       Peel and chop the apples but keep them in cold water to stop them going brown from oxidisation.

-       Peel and chop the squash into a bit larger than bite-size pieces.

-       Now it’s time.

-       Heat the oil in the largest pan you have.

-       Test to see if it’s hot enough by getting a little water on your fingers and flick into the oil. If it even hints at sizzling, the oil is hot enough.

-       Add the onions and turn the heat down. Sweat them for a good ten minutes and don’t be tempted to skimp on this bit.

-       Turn the heat up a touch and add the garlic, ginger, chilli and lime zest.

-       Stir for one minute.

-       Add your spices and fry for about three minutes.

-       Add the squash, star anise and salt.

-       Give everything a good stir.

-       When sizzling nicely, add the lentils. They make it thick and silky smooth.

-       Stir again and add the tomatoes, coconut milk and aubergine pickle.

-       Bring to a simmer and put the lid on the pan.

-       Check every ten minutes or so to make sure the curry isn’t sticking to the bottom of the pan.

-       After twenty minutes, add the apple chunks.

-       Cook for another fifteen minutes or so, or until the squash is tender to your liking.

-       If eating immediately, serve with some rice or bulgur wheat.

-       Either way, add the lime juice and fresh coriander moments before eating.

-       Sit back and enjoy this gentle, yet filling autumn warmer.

 

 

 

 

 

 

Alliterative Quiches

Friday, May 25th, 2012

So this is just a quick post before I head to bed at the end of another busy day but, first, there are a couple of things I want to update you guys on:

1. Next week sees the Accidental Festival return to the Camden Roundhouse for its seventh year and on Sunday 3rd June there will be an excerpt from a play I’m directing, which is very exciting! It would be great to see some friendly faces, you can buy your tickets here.

2. Last weekend I had a great time cheffing with the Wild Food guys. Their supper club was so successful they’re back for more tomorrow night so get in touch if you fancy an evening of foraged food and some great entertainment!

3. I’ve just started a job at Mark Hix’s new restaurant, it’s mainly chicken and steak but my favourite dish is the cauliflower puree with Berkswell cheese, celery leaves and hazelnuts, mmmmm.

On with the good stuff! So, my actors pointed out that if my quiche was to be truly alliterative it would have to be filled with ingredients such as quail and quinoa, which, believe it or not, were not items I had lying around. However, I did have some beautiful organic chard, which I bought from London Fields’ School Market, and some salty mature cheddar to make: Eve’s Cheddar and Chard Quiche.

Every decade seems to have a food. According to this rule, quiche belongs in the Seventies when cholesterol-high French foods were all the rage and England was basking in an Elizabeth David inspired culinary glow. Then, the amazing Nora Ephron pointed out that ‘Pesto is the quiche of the eighties’ but I’m slightly stumped when it comes to pinning down a defining food of the nineties…or the noughties come to that. Thoughts?

Enough babble, here is the recipe.

Cheddar and Chard Quiche

100g plain flour

55g butter

2-3 tablespoons COLD water

a big bunch of chard

100g (or so) good cheddar

3 medium eggs

¼ tspn nutmeg

splosh of white wine vinegar

olive oil

paprika

salt and cracked black pepper

  • Start with the pastry. I have a food processor but, if you don’t, then you’ll need to rub the flour into the butter with your finger tips, quickly. If you overwork the  pastry then it will tough and we want light, flaky pastry.
  • Get rid of any big lumps by shaking the bowl and seeing if any big ones come to the top, if so, continue rubbing a bit more. When satisfactory, add a little water at a time so the dough just about comes together.
  • Then cling film and put in the fridge.
  • Meanwhile, turn the oven on to 180ºC, grease your tin/dish/old cheesecake foil, grate your cheese, beat your eggs and trim and chop your chard into chunks about two inches long.
  • Then gently fry the chard in olive oil and when wilted and slightly soft, season and sprinkle with nutmeg and a dash of white  wine vinegar to give it a tang. It makes such a satisfying hiss when it hits the pan…
  • Put your cooked chard, cheese and eggs to one side. Get your pastry out of the fridge, and roll out on to a floured surface. Line your dish, prick the base and place some greaseproof paper with baking beans or lentils on top to stop the pastry puffing up the oven.
  • It’s important this is done quickly and that the oven is at temperature, the dramatic change in temperature makes the pastry more flaky. Bake for 15 mins.
  • Then, take the lentil/beans out of the case and put it back in the oven for another ten mins to brown. You can brush the edges with some of the egg if you like, as this is really only for aesthetic purposes it doesn’t matter about the bottom of the quiche, I mean, you won’t see it when it’s filled with loveliness.
  • When golden brown at the edges, take out of the oven. Spread the chard around in the pastry case, which may have shrunken away from the edges slightly, then evenly put the cheddar on top. Season the eggs and pour into the case. Crack some  more black pepper on top and sprinkle a touch of paprika to give it some colour.
  • Bake in the oven for 15-20 mins or until solid when shaken. Leave in the tin to cool.
  • This is great with some fresh salad and is just as good hot or cold!

Cooking Nooky, Sorry, Gnocchi

Thursday, May 10th, 2012

So the end of my final term has come. My dissertation, which happens to be about cookery writing, has been handed in. I only hope that all my research (read: hours spent ooing and aahing over gastroporn) has paid off. Now that my freedom in the kitchen has returned, I wanted to be inspired to make something that would take all afternoon. That inspiration came in the form of this video. I am only accustomed to the distinctly turgid little balls purchasable from all supermarkets, and so was intrigued to try something a little more ‘authentic’. Goodness knows why we strive for authenticity when, surely, the aim of cooking is simply to make something good (enough) to eat. I have to agree though, there is something smugly satisfying about convincing yourself that yours is as close to the Tuscan original that can be expected from a kitchen in Bethnal Green.

As with most Italian food, it’s best kept simple and so I simply plopped some ricotta and steamed spinach amongst my comforting delights before dashing off for an evening of fun and frolics. Oh, life is good right now.

One warning about this dish is that it makes a lot, and is also quite time consuming BUT the freshness and tenderness definitely make it worth it. You can deal with the excess, as I happily did, by making the dough into little potato pancakes. The dough doesn’t keep well and will go grey in the fridge after a few hours, this may seem off-putting, but I can only be honest with you. The pancakes, however, will keep for a few days and are just as good reheated with a fried egg and spicy tomato salsa, as they are fresh.

Ingredients 

1 kg King Edward or Maris Piper potatoes

200g plain flour

1 beaten egg

a good pinch of salt

30g semolina for coating

olive oil

butter

spinach and ricotta (optional)

cracked black pepper

  • Place the potatoes, with the skins on (this is important to retain the starch, but don’t think you haven’t got out of peeling them!)  into boiling salted water and cook for 20-25 mins or until just cooked. This will obviously depend on the size of the potatoes.
  • Meanwhile, clean a big surface and get your egg and flour ready as it’s important to make the dough while the potatoes are still warm and so you don’t want to waste any time faffing about with scales later on.
  • When the potatoes are cooked, peel them, with a peeler, or with your fingers if your hands are made of asbestos. Let your house-mate make jokes about hot potatoes and let him/her mime throwing them around but do not laugh. This is serious gnocchi.
  • Mash the potato as finely as you can, you probably will need to resort to a fork in the end. Who actually has a potato ricer? I like mash, but not that much.
  • When you have given up on your potatoes, plonk them on the table and make a well in the middle. Add your beaten egg, salt and flour and knead into a firm dough.
  • Make long sausage shapes and from these, cut little oblongs and press a fork into them a bit so they look like how gnocchi looks.
  • Roll in the semolina.
  • Then, either place in rapidly boiling water for about a minute, until they come to the surface of the water. Or, as I did, heat a combination of butter and oil in a pan (butter for richness, oil to stop the butter from burning) and fry for two minutes on each side, until golden brown.
  • Serve on warm plates with your cooked spinach and blobs of ricotta, some seasoning and a drizzle of good olive oil.
  • Mmmmmm

Pearls of Wisdom

Sunday, January 15th, 2012

I’ve been a fan of the Spooning with Rosie cookbook ever since the discovery of her seeded soda bread.  Unfortunately, I have now banged on about said bread so often it accompanies Berlin in the ‘list of topics Eve is not allowed to talk about’. I tried out another one of Rosie’s recipes on Friday night and I must say this tomato and ricotta risotto is marvellous. It’s a winter filler but not too bloating (for those still kidding themselves 2012 is THE year to reach peak physical form) because it uses pearl barley as opposed to risotto rice.  Normally pearl barley is one of those ingredients kept at the back of the cupboard, where probably most of it has spilt out into little piles along with stray sultanas. I had never used it for anything other than bulking out soups before but it works really well and so I wholeheartedly recommend exploring the depths of your store cupboard.

This dish has yet to make the aforementioned list but I figured I should probably tell you guys about it as I’m not one for keeping secrets. Here are reasons why it is so good: firstly, it is cheap, in keeping with my £20 a week goal. Secondly, it’s nutritionally balanced and low GI. Thirdly, it’s one of those dishes where you honestly don’t want meat to make it better, a rare occasion. Fourthly, you may think on first reading the recipe that it’s a bit faffy but it’s actually not as faffy as it seems. Fifthly, it needs much less attention than a conventional risotto and finally, it’s absolutely delicious and moreish and I wish I had some more leftovers so if you make this please can I have some thank you I’ll do the washing up I promise ok great.

Tomato and Ricotta Pearl Barley Risotto (adapted from Spooning with Rosie)

serves 3-4

500g ripe fresh tomatoes

1l chicken/vegetable stock

1 large onion

4 cloves garlic (or 3 if they’re really big)

250g pearl barley

125g ricotta

1 tspn balsamic vinegar

½ tspn caster sugar

½ tspn dried thyme (optional)

pinch of smoked paprika (optional)

2 tbspn olive oil

extra virgin olive oil

sea salt and freshly ground black pepper

 

  • Slice the tomatoes.
  • Put in a saucepan with the stock, bring to a gentle boil and simmer for 15 mins.
  • Meanwhile, finely chop the onions and garlic.
  • Take off the heat. Blend with a hand schjudger thing.
  • Strain through a sieve to get rid of skin and pips.
  • To this soupy wonder add the vinegar and sugar.
  • Gently fry the onions in the normal olive oil and when they have gone clearish, add the garlic for 1 minute before adding the pearl barley.
  • Give it a good stir so everything is coated in the oil and then add the tomatoey stock.
  • Add thyme and paprika if desired, stir, bring to a gently simmer and leave for 45 mins.
  • Towards the end of this time it is a good idea to keep an eye on it so it doesn’t stick to the pan, but other than that you have yourself the perfect amount of time to catch a sitcom re-run and put some plates in the oven to warm.
  • Just before serving, season to taste, although it probably won’t need much.
  • To serve, plate up the risotto, add chunks of ricotta and a drizzle of extra virgin olive oil. I did mine with a rocket and Parmesan salad to give it a bit of green, which went very nicely even if I do say so myself, which I do.

 

Happy Christmas

Wednesday, December 21st, 2011

One of the most boring things about blogs is when the blogger makes ridiculous excuses for not having blogged in a while but hear me out, I think mine is pretty good. For the past few months I have had neither a kitchen nor the internet and when you write a food blog, it’s fair to say both of those are, well, imperative.

This is just say that I am still basking in the wonder that was our house Christmas dinner last Sunday (see picture below)

It was definitely a good’un.

‘The Stewp’ A Stew/Soup Revelation

Friday, September 16th, 2011

This is one of my favourite times of the year when I’m reminded of what inspired me to start this blog in the first place. The apples and pears (not in the Cockney rhyming slang sense) are bountiful, I don’t know what to do with all the fruits (literal fruits) of friends’ and family’s labour. But thank you.

I’ve recently found out that the flat I’ll be moving to in the next couple of weeks is part of an urban regeneration scheme, which translates to us having access to an allotment. I’m overjoyed, this time next year I’ll get revenge. I might only grow marrows, one for every person I know, and then carve my friends’ most distinguishing features into them. I’ll wrap them up so they looks like Terry’s chocolate oranges (I’m a deceptively apt wrapper) then Bam! Marrow doppelganger! Yeah, that’ll be great. So watch out… Alternatively, if I don’t know you and you’d like to be sculpted out of marrow, commissions are very welcome.

Enough of my tangential waffling, here’s a recipe that has a minty Springishness about it, yet uses seasonal ingredients and will warm you up nicely. That doesn’t mean you can forget about your slipper socks, y’know, the ones with the grip on the bottom, but you can keep them in the draw for now.

A Beautiful Broth

serves 4

500g (as many as you can carry in two hands) broad beans*

3 medium waxy potatoes

Loads of spinach

1 medium red onion

2 large cloves garlic

750ml vegetable stock/bouillon

A good slosh of extra virgin olive oil

1 massive handful of mint

1 large bay leaf

Salt and pepper

4 slices of smoked streaky bacon (optional)

*readily available at the mo, but frozen can be used at other times of the year. The weight given is pre-shelling. Once shelled, probably only 100g are used.

  1. Shell the beans. Just pop them outs of their pods, gasp in awe at how fluffy the pods are inside and think about how much you’d like to be wrapped up in one. Lucky beans. In seriousness, you can blanch them first to make that a little easier if you like, but with such tender ones, this shouldn’t be an issue.
  2. Dice the potatoes. As in, cut them into cubes about the size of dice.
  3. Slice the onions, not too finely.
  4. Slice the garlic, you can be a little slap-dash here too, if you like, let’s go wild.
  5. Heat the oil.
  6. Sweat the onions and potatoes for 10 mins. Use a nice big pan and don’t let the tatties stick to the base of it.
  7. Add the garlic for one more sweaty minute.
  8. Add the stock and bay leaf.
  9. Heat the grill for the bacon.
  10. Bring the broth to the boil. Imagine you’re using a cauldron.
  11. Start grilling the bacon.
  12. Cover and simmer the broth for 5-10 mins. Making sure the potatoes aren’t too soft.
  13. Add your beans and cook for 5 more mins.
  14. Cram all your spinach into the pan. Doubt that it’s going to wilt down. Sigh when it does.
  15. Season.
  16. Stir in the mint just before ladling, in a witch-like manner, into bowls.
  17. Balance your bacon bits on top.
  18. Voila.

Falafel, yes please.

Wednesday, August 24th, 2011

    Hey guys and gals, another little gem for you here. If you don’t fancy sinking your carnivorous canines into my carnitas then I’ve got something a little more veggie friendly for you today.

    When I was doing a bit of work for my new friends at Truman’s beer back in February, I chanced upon the wonder that is Leon. I say chanced upon, it’s quite a big chance seeing as how they’re a chain with over ten establishments in London, however, the point is that I went there and they are great. I was given their first cookbook as a birthday present, so I can’t take credit for this recipe, but I can take credit for how radiant you’ll look when you’re contentment makes you glow like these roasted, sumptuous treats.

    I’ve got a sneaking suspicion that they borrowed my brain when coming up with the ethos for Leon. Most of the food is seasonal and local, they even have low GI brownies. Low Glycaemic Index food, means that the sugar from the food enters your blood stream more slowly, hence keeping your energy steady, as opposed to having it peak and trough like a yoyo trying to walk the dog and go round the world at the same time. I was one of those children that spent most of their time upside-down, hanging off monkey-bars, trees, relatives, y’know. It’s only as I’ve got older that I’ve realised I need to be a little more careful with how I handle my sugar. To make matters worse, it’s not just those ssuuhhweeeett thangs that have a high GI. Potatoes are a nightmare for a glucose storm, I know, a little harmless mash with your bangers, how can something that looks so much like clouds be wrong?! Sorry my friend, but that energy is going in quick and leaving you Slumped. That’s right, with a capital S. This recipe is GI friendly, so fed to children they will be likely maintain a terminal velocity proportional to their body weight, divided by their age. Ok, that last bit isn’t true but it is something that’s tasty and won’t make you bounce off the ceiling.

    I cooked these for me Ma and Pa and there were no complaints. In fact, there weren’t many noises at all, except for munching and the scraping of plates. I know of lots of people are moving into new houses at the moment in preparation for a new term, this would be a perfect house-warming dish to share.

    Ingredients

    700g sweet potato (about 2 largish ones)

    2 tspn ground cumin

    2 tspn ground coriander

    2 cloves garlic

    Loadsa fresh coriander

    Half a lemon

    125g gram flour (* scroll to the bottom if you’re as confused as I was)

    Olive oil

    Sesame seeds

    Salt and Pepper

  1. The Leon recipe says to roast the sweet potato but I didn’t have time so I just peeled and boiled it. BORING
  2. Mash it up, mash it right up with the cumin, coriander x 2, garlic finely chopped, juice of the half lemon and gram flour
  3. Season
  4. Put in the freezer for half an hour so all the flavours can be friendly with each other. Not sure how this works, I wouldn’t be very friendly if someone put me in a freezer
  5. Heat oven to 200°C
  6. Oil a tray
  7. Put big dollops of orange mess on tray
  8. Sprinkle with sesame seeds
  9. Bake for 15 mins or until going golden brown on the edges
  10. I served mine in a wrap with heaps of salad, sweet chili sauce and mayo. Drool worthy.
  11. *This is flour from chickpeas or lentils. In Oxford, I found it in Uhuru, the whole food  shop on the Cowley Road but I’m sure the Indian shops have it too. In London, wander up Bethnal Green Road and you’ll see they have it in basically every corner shop.

Carnitas

Tuesday, July 12th, 2011

Hello! What a jolly sight, eh? A nice slab of pork…shoulder? I’m not really sure. The lady at the market (who looked a little too similar to her products, if you ask me) said they didn’t have any ‘Schulter’ and so I pointed at what looked good.

‘A big juicy bit please, marbled with fat if you can, nice and lean, there’s a good’un!’ I said in my head as something equivalent of ‘large pork now’ came out of my mouth in German.  I then mentally followed an uninterpretable grunt with ‘What’s that you say? I am very sorry I haven’t any truffles, probably shouldn’t have killed your pig if that’s what you’re after!’. At least I assume that was the subject of her enquiry.

As you may have gathered by now I’m not a massive meat eater, this is partly due to a guilty environmental conscience but also down to being a big fat fuss-pot. I drool just as much as anyone else over a duck confit or steak tartare but these are not daily dishes and the point of this blog is to show food that makes your guinea pigs go ‘Wow, I think I’m going to melt’ so that you can then sit back and watch them do so. I know, right? Melting guinea pigs. Mental.

With meat, I like to keep it simple. A Poulet aux Quarante Gousses d’Ail for example, sounds like a nightmare but is little more than your average Sunday roast. The following is another recipe with very few ingredients, three in fact. Two of which are salt and water- so can you guess the last one?

‘But doesn’t it just taste briny?!’ I hear you cry. No! It tastes even better than a Hog Roast at a festival when you’re hungover and convinced that crumbly pigginess is the only thing that can save you. Yes, this is pork carnitas.

Ingredients

1kg pork (shoulder, deboned ribs or similar)

2 tspn table salt

Cold water

Lots of optional extras to suit you (I can recommend the redcurrants)

Method

  1. Chop the pork into cubes about half the size of an Oxo pack, a bit bigger than bite-size.
  2. Place into a large saucepan/cast iron pan (if you have one, you snazzy thing, you) but don’t  make the pork more than one layer deep. You might have to spread the meat over two pans, or at least I did.
  3. Coat the meat in the salt. (So, one teaspoon per pot, if divided equally senoritas)
  4. Only just cover with cold water
  5. Bring to a rolling boil
  6. Turn the heat down. You now have about an hour and a half to wait so…
  7. Have a Corona
  8. Find tall, dark, stranger to teach you tango
  9. Keep an eye on the meat. When all the liquid has evaporated, it will fry in its own loveliness.
  10. Once frying, keep on the heat for a further ten minutes. At this point, I added some black pepper, chilli and some dark brown sugar but they are not essential.
  11. Carnitas is tradtionally your pork meat served in a tortilla with salsa or guacamole etc. I served mine with a red onion, lime and coriander relish, sour cream and redcurrants. It was delicious.

Dinner

Wednesday, September 1st, 2010

This is just a quick one as I’m pooped from a super bank holiday weekend (which was super despite missing out on the Oxford food festival, what a durr brain). So this is all I want to say: I friggin’ love dinner.

The example of the dinner below was so simple but so satisfying. It was more of a supper really, still good, I say. There was some good rye bread, houmous, some leaves, marinated peppers, ‘Kettle Chips’ and a Greek salad. Oh, and a bit of plonk.

I’ve just had some photos from a disposable camera developed and although, I admit, most of the photos are of food, they have evoked some wonderful memories. This dinner may not look very impressive but it was a lovely evening and that’s all that matters really. Unless you’re a grumpus.