Entries tagged garlic

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 29th, 2012

Chicken and garlic noodle soup

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A cheat’s home-made faux Phõ. I made this soup by using my poached chicken stock recipe, and adding 4 whole heads (that’s heads, not cloves) of garlic to the pot. Once the stock was done, I fished the garlic out, squeezed out the poached garlic, and cooked up a very quick noodle soup with the […]

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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 10th, 2012

Ham hock ham stock

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This was my first ever attempt at ham stock. I’ve noticed ham hocks popping up around the place lately: at our local butcher (where this lovely smoky specimen was found), the gourmet supermarket across the road, even at the big chain supermarket down the street. I don’t know if they’ve always been readily available and […]

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July 3rd, 2012

Apple and radicchio salad

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A very simple salad: the sweetness of the apple and the bitterness of the radicchio go really well together. To make: I rubbed the inside of a bowl with a garlic clove, whisked in apple cider vinegar and good quality olive oil, and tossed through a julienned pink lady apple. I then let it sit for […]

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July 2nd, 2012

Twice cooked crispy chicken and potatoes

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  This is an example of the kind of thing you can make with the poached chicken from my stock recipe. I took some par-boiled potatoes (boiled until just soft to the point of a knife) and fried them off with some garlic, salt and parsley in the chicken-fat that I’d rendered from the poached […]

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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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April 9th, 2012

Slow cooked lamb for passover

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Based on the amount of pork on this blog, you probably wouldn’t have thought that I came from a Jewish family. But I do, and though we are largely non-practicing, we do celebrate passover every year, and passover is (in some ways) all about the food. Along with all the parts specified by the seder […]

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February 9th, 2012

Orange and rocket salad

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Not much to say about this one – it’s just what it sounds like. Segmented orange (I still haven’t got the hang of this), a little garlic, olive oil, pepper, parsley. You don’t need any acid, as the orange juice is enough. It’s good with grilled meat or fish, or just about any Italian or […]

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January 29th, 2012

Leek and gorgonzola pizza

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I used to always make my own pizza bases when making pizza. Now I rarely do. Mostly it’s a time thing — we tend to eat pizza on a tired weeknight when we can’t think of what else to have. Luckily, our nearby gourmet supermarket sells some good quality, pre-made wood fired pizza bases. Not […]

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