Entries tagged dill

December 10th, 2011

Beetroot chips with dill salt

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Beetroot chips are fantastic. And beetroot and dill go particularly well together. We love the taste of beetroot chips, and I thought it was about time I tried making some at home. I started by slicing my beetroot very thinly and evenly. I suppose a mandolin would be good here, but we don’t own one. […]

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August 17th, 2011

Slow roasted lamb shanks with lemon and dill

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Delicious, rich, soft, dark, sticky meat, served with crispy potatoes and a good blob of rich tzatziki. I’ve never done shanks like this before, but I felt like lamb, and they were very cheap. To start, I prepared the shanks by marinating them in the juice of a few lemons, olive oil, salt, pepper, and […]

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July 12th, 2011

Lamb and rosemary sausages, garlic and dill beans, celeriac and fennel mash

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Another “fancy” take on a childhood meal. The sausages were from our friendly gourmet butcher down the road – we’d never tried their sausages before, and they were excellent quality, very tasty, not too fatty. I made a garlic and dill paste in the mortar and pestle for the beans, and just cooked them quickly […]

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September 11th, 2010

Fish and chips with dill aioli

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Another experiment – home made fish and chips. I used Kenji Lopez’s french-fries recipe for the chips, which works extremely well. The chips are blanched first in a light brine (the vinegar stops the pectin from breaking down so they don’t fall apart), then fried twice, cooling (or better yet, freezing) in between. For the […]

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August 29th, 2010

Fried egg on toast with tzatziki and bacon

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August 28th, 2010

Whole baked fish with kaffir lime and dill

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We bought tailor at the market (which was also labeled “skip jack”, but I’m pretty sure it wasn’t). I stuffed it full of lemon and dill and lay kaffir lime leaves and chilli across the skin, and baked it wrapped in baking paper and foil. When we bought the fish I didn’t realise that it […]

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August 28th, 2010

Tzatziki

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Based on George’s recipe from MasterChef. Hanging the yoghurt first makes a huge difference. I use more dill and garlic than George, and leave out the honey and shallot.

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