Ensaladilla Rusa is a popular tapas in Spain, and it is one I enjoy a great deal in particular. Ingredients: 1 lb potatoes - diced 1 large carrot - diced 4 oz fresh peas - shelled 3 oz green beans – cut into ½ inch pieces 1 small onion, finely diced 1 small red pepper, finely diced 5 small gherkins, sliced 2 tablespoons baby capers – rinsed if in brine 10 anchovy-stuffed olives 1 hard boiled egg, thinly sliced 6 fl oz mayonnaise 1 tablespoon of fresh lemon … [Read more...]
Slow Roasted Garlic and Lemon Chicken
June 5, 2007 By Leave a Comment
Ingredients – chicken dish 1 whole free range/corn fed chicken cut into 8 portions 3 small lemons – cut into quarters Whole cloves of garlic from 2 Garlic heads – skinned Small bunch of Thyme – leaves removed 3 tablespoons olive oil 150 ml white wine Preheat oven to 150 degrees Celsius of Gas Mark 2. Method: Put the chicken pieces into a roasting tin, add lemons, garlic cloves, thyme, olive oil and white wine. Mix until the garlic, lemon and … [Read more...]
Yorkshire Curd Tart
June 5, 2007 By Leave a Comment
There are several things I miss about Yorkshire, one of the main things being Yorkshire Curd Tart. It is delicious mid afternoon with a nice pot of coffee [I dont drink tea!] Ingredients: 2 pints fresh full cream milk 2 tablespoons rennet * see notes 4 oz butter, softened 2 oz caster sugar 2 medium eggs, well beaten Pinch of sea salt ¼ teaspoon of ground allspice Freshly grated nutmeg – a little to taste 1 rounded tablespoon fresh white breadcrumbs 4oz good quality … [Read more...]
Pork Chops with Thyme
June 2, 2007 By Leave a Comment
Ingredients: 2 thick pork chops 2 cloves of garlic – finely chopped 1 sprig of thyme (or sage if preferred) finely chopped Small glass of white wine Sea Salt Freshly ground black pepper Olive Oil Method: Finely chop the garlic and thyme and place in a large bowl with the white wine, sea salt and pepper. Mix to combine. Add the pork chops the bowl, making sure that they are well covered with the marinade. Transfer the bowl to the refrigerator and leave for about four … [Read more...]