Entries tagged carrot

February 17th, 2014

Dhansak dhal

For the first time in my life, I now own a coffee grinder which can also grind spices. After coming across this recipe for Dhansak dhal I was really curious to try out making my own spice mixes. Dhansak is a traditional Parsi recipe – kind of a mix of Indian and Persian cuisine it seems […]

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November 8th, 2013

‘Vietnamese’ chicken salad

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I made this a while ago using some poached chicken breast (from making stock) and some herbs from the garden. I quick-pickled the carrot and cucumber in a basic simple nuoc mam cham (rice vinegar, fish sauce, garlic and sugar)… …and stir fried the poached chicken until nice and crispy (something about poaching it first […]

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September 2nd, 2012

Overly elaborate chicken pie

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The most complicated pie I’ve ever made. I knew I wanted a chicken pie, and I kind-of made this up as I went along. It was fun to make, and tasted great. First up: the pastry. I made some quick puff pastry using roughly combined flour, water and butter — rolled and folded 4 times […]

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August 12th, 2012

Very slow roasted leg of lamb, with stovetop carrots and tzatziki

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Another great one for winter. The butcher had some lovely “easy carve” legs of lamb (which means most of the bone has been removed), so this is what I tried. It would work just as well (or probably even better) with lamb shoulder or just some shanks. This recipe is a conglomeration of years of […]

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July 28th, 2012

Ham and lentil soup

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A really simple soup, using my ham stock. I just fried off some onion, celery, carrot, potato, lentils and herbs and garlic for a little while, added the ham stock and bay leaves, and simmered until the lentils were cooked (skimming now and then)… … and added the ham right at the end. A really […]

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July 1st, 2012

My new favourite way to make chicken stock

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Why is it my favourite? Because it’s very very VERY easy, tastes delicious, and very hard to mess up. You start with your regular stock ingredients: a whole, good quality, free-range chicken (this is important), carrots, celery, parsley, shiitake mushrooms, onions, salt, and whole peppercorns. Split the skin of the chicken between the thigh and […]

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January 23rd, 2012

Raw beetroot, carrot, radish and basil salad

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Pretty self explanatory – a tasty, crispy salad. Grate or finely chop the root vegetables, splash over some sherry vinegar, a pinch of salt, and some truffle oil for a bit of excitement.  

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January 22nd, 2012

Hijiki, carrot and bamboo salad

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A tasty japanese salad, good served either warm or cold. Hijiki is a thick black seaweed. To prepare it you soak it in hot water for about an hour. It increases in volume quite a lot — you only need a little per person. Hijiki is really good with carrots, plus whatever else you like. […]

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January 17th, 2012

Green tofu curry

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A tasty vegetarian curry. Well, “vegetarian” to a point: it does contain fish sauce. The main ingredients: coriander, spring onions, carrot, tofu (use a hard kind so it doesn’t disintegrate), pak choi, bamboo shoots, tomato. First fry up the spring onions with green curry paste. I used a paste by “Turban Chopsticks” (it was a […]

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November 6th, 2011

Crispy herb and lemon chicken

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Readers (assuming, of course, that I have readers), will have noticed that I haven’t been updating this blog regularly. The reason for this is that I’ve been a little busy in the lead-up to my own wedding. Now that that’s over, I can get back to the real business of cooking delicious meals for me […]

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