A bright and vibrant way with seasonal vegA bowl of steaming broth, swirls of miso paste and young spring vegetables.Put 750ml of vegetable or chicken stock on to boil. Trim 200g of small spring carrots and cut them in half lengthways. Let them cook in the boiling stock for 7 or 8 minutes until they are tender to the point of a knife. Tip 150g of shelled peas (fresh or frozen) into the stock, leave to boil for 3 minutes (fresh peas will take an extra couple of minutes or so). Continue reading
A particularly bright and zingy way with roast veg for springPreheat the oven to 200C/gas mark 6. Remove the stems from 2 large aubergines or 3 medium ones (about 600g total in weight), then cut each one in half, then in half again and then into short lengths (about 4-5cm). Put the aubergine wedges in a roasting tin with 125ml of olive oil, then roast for 30 minutes or until golden on the underside. Turn them, pour in 100ml of water and return to the oven for about 20 minutes until soft and...
Spring’s fresh new shoots deserve the very lightest touchThe tender young shoots are here, long-stemmed broccoli, purple sprouting and early asparagus all waiting in line in for a spoonful of hollandaise sauce.I ring the changes by stirring in a few fresh garlic or tarragon leaves, or the finely grated zest of an orange, then add a textural contrast with toasted almonds or fried breadcrumbs – sometimes both. Continue reading
Wake up tired tortillas and leftover chicken by adding your favourite Mexican-inspired toppings to create the classic Mexican ‘toastie’Leftover roast meat makes a glorious tostada topping. Combined with your favourite Mexican-inspired ingredients, just 150g is enough meat for about six tostadas, to serve as a snack for six or a huge feast for two. Tostadas are also a great way to give old tortillas new life.Chicken tinga is a classic Mexican dish usually made from shredded chicken spiced with...
With a little prep, you’ll only need about 5 minutes to pull it all together come meal time.
With a little prep, you’ll only need about 5 minutes to pull it all together come meal time.
With a little prep, you’ll only need about 5 minutes to pull it all together come meal time.
Use leftover chicken or cook from scratch to make this aromatic bowlful starring citrus and herbs
A marvel from the maestro of Mexican food: a smoky tomato hotchpotch of chicken in a spicy sauce, and a velvety, milky coffee flan with hints of vanilla and dark caramelFlowers are frequently used in Mexican cookery, and dried hibiscus is one of my favourites. The flowers have a tart, cranberry-like flavour that’s a little reminiscent of sumac or pomegranate molasses, and they work wonderfully in soft drinks, cocktails and puddings. They also work well in savoury dishes such as today’s smoky...
Marsala onion soup, baked tomatoes, upside-down fig tarts – comforting recipes for not-quite-springThere is something splendid and generous about a one-pot supper. No matter how humble the ingredients, the moment you put a large pan or pot on the table is always a good one. It says welcome, and whether everyone dips in for themselves or you ladle the steaming contents out for them, there is the happy suggestion this is a meal to be shared.A meal made in one pot makes good sense for the cook. The...
El Jannah, the chicken joint shoppers label as “legendary”, is opening more stores in Melbourne with not one but four new shop fronts hitting the streets. And to celebrate El
Chicksnatural, Wikimedia CommonsRotisserie chickens roast and turn, soon to be scooped up by hungry shoppers.The day before writing this, my husband and I had to go to a city for our Subaru’s lifetime service appointment. As long as we were there, we decided that afterward we would hit Sam’s Club for the restocking of groceries.I knew that by the time we got home and unloaded the car and put everything away, I would not have much time to make a decent dinner. So, while at the store, we headed...