Author: Notnick

Insalata Caprese

An Italian classic that even looks like the flag. I always forget how good this actually is, and how easy it is to make. Gotta be fresh perfect ingredients, or dont bother. Good buffalo mozzarella and ripe tomatoes are a must…

So – 2 versions of the same salad. Either bocconcini (tiny balls of mozzarella) paired with halved cherry tomatoes – mixed in a bowl, or large buffalo mozzarella balls and ripe beef tomatoes sliced ad layered on a plate.

Ingredients:
by eye – roughly equal quantities of tomatoes and mozzarella
fresh basil leaves, sliced or ripped
salt & pepper
olive oil
a little sherry or balsamic vinegar if the tomatoes need it.

Serve with crusty bread – a good sourdough is perfect.

Halloumi & Avocado Salad

serves 2:

150g halloumi – cut into 1cm slices and fried.
150g tomatoes – chopped (chunky)
1 avocado – sliced
2 little gem lettuce
2 tbl hummus
2 pitta

dressing:
2 tbl nuts – almonds, cashews, pinenuts – whatever you have – chopped
1 chilli (not too hot) finely chopped
1 tbl balsamic vinegar
3 tbl olve oil
1 tbl chopped chives or sping onion
1 tbl pomegranate molasses

cut the lettuces into wedges and griddle them until charred. whisk together the dressing, arrange ingredients on a plate, add dressing and toasted pitta on the side, with a dollop of hummus.


Salad Lyonnaise

Again – a classic french salad of bacon and egg. Nom.

For 2 people:

100g-ish bacon lardons / pancetta
1 clove garlic
Dry bread, no crusts cut into 10-ish crutons
1tbl olive oil (for frying)
1tbl red wine vinegar
1 shallot, finely chopped
1 tsp dijon mustard
2tbl olive oil (for dressing)
2 eggs
head of frisée lettuce

Fry the lardons and garlic (cracked) in oil, remove the garlic before it browns and cook till brown and crispy. Remove the lardons onto kitchen paper to drain, but keep the fat in the pan to fry the crutons until crispy & golden.

For the dressing, mix the oil, vinegar shallot, mustard (salt, pepper) oil last.

poach the eggs in water with a splash of vinegar – soft poach, 3 minutes.

mix the bacon, croutons frisée and dressing – divide ino 2 bowls and add the poached egg to the top.

Niçoise Salad

This is my go to salad meal in a hurry. You can cut some corners, or tweak depending on whats in the house.

For 2 people (or 1 monster portion)

100g new potatoes, boiled, halved.
100g french/fine beans cooked and blanched in cold water
2 boiled eggs, halved
Cos or baby gem lettuce – chopped
6(ish) cherry tomatoes, halved. (or equivalent larger tomato)
5cm-ish length cucumber – chopped (deseeded, but skin on/off- your choice)
1/2 shallot finely sliced, or equivalent spring onion
1 can tuna steak
12 black olives
1-2 radishes – thin sliced (missable, but a nice crunch)
Artichoke hearts (roasted and from the jar) (again missable)
salt, pepper

Dressing –
French dressing if you’re in a hurry – or if you have the time, and feel the love:
3 tbl olive oil
1 tbl red wine vinegar
1 tbl lemon juice
1/2 clove garlic, crushed
1-2 anchovies
1tsp capers

Blend the dressing ingredients, and mix with salad – hold back the eggs and tuna. plate and add tuna and eggs to the top

Pilau Rice

  • 300g Bismati rice
  • 30g butter, ghee or sunflower oil
  • 1 large onion finely chopped
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 6 cardamom pods, bashed (green)
  • 4 cloves
  • 2 bay leaves
  • 1/2 tsp ground curriander
  • 1/2 tsp ground turmeric
  • 500ml stock (chicken/veg)
  • pinch of salt to taste

chop and fry the onion. Add the spices and fry for a couple of minutes.

wash the rice, and add. fry for a couple of minutes and add the stock. boil for 10 minutes, add the butter and leave for 10 mins to rest.

add a knob of butter to finish, and fliff with a fork.

Spicy BBQ Chicken Wings

These are my favourite wings – the recipe changes a little each time I make these, so feel free to play. Want them spicier – add hot paprika or more tabasco. Add a shot of whisky? why not?

This recipe should be for about 2kg Chicken Wings (tips removed and cut into 2 parts)

Stock to boil the chicken wings in:

  • 2 heaped tsp sweet smoked paprika
  • 1tsp English mustard powder
  • 1 tsp old bay seasoning /spice mix
  • 3tsp BBQ seasoning/ spice mix
  • 1 tsp veg boullion (or stock cube, or salt)
  • 7 splashes tabasco sauce
  • 2 bay leaves
  • 200g sugar

For the sauce/glaze

  • 200g dark brown sugar
  • 1/2 tsp bay seasoning
  • 2 heaped tsp sweet smoked paprika
  • 1 tsp veg boullion or salt (-ish to taste)
  • 10 spashes tabasco
  • 3 tsp BBQ seasoning /spice mix
  • 100ml BBQ sauce or ketchup or worcestershire sauce
  • 3 tbl vinegar

Method

  • mix up the stock and boil the chicken wings for 20-25 minutes – adding enough water to just cover the wings. (Pack em down first)
  • mix up the sauce ingredients and briefly bring to boil so that the sugar disolves. might need a splash of water..
  • drain the wings, let them air dry a little in the pan, then add the glaze.
  • BBQ on a hot grill for about 5 minutes, until the skin crisps a little, and glaze has some colour, but not flat out burnt.

You can prepare these ahead of time and cook in a hurry. The chicken is cooked, so as doesnt need long on the grill – just heat up. Keep them refrigerated if cooking ahead of time though.

Apple & Cinnamon Bundt

OK – another apple cake recipe – because I’ve got a ton of apples to use. Should have made cider…

What is the difference between a bundt and a Gugelhupf I hear you ask?
The only real difference between the two cakes is that traditionally a Gugelhupf uses yeast to rasie it, where as a bundt uses baking soda or baking powder.

So the recipe:

First – heat the oven to 160ºc (fan), and prep a 9″ bundt tin (grease it, flour it)

400g sugar (white or light brown, depending on the color cake you want.)
325g veg oil
2 tsp vanilla extract
3 eggs
375g flour
1tsp baking soda
2tsp cinnamon
1 tsp salt
3 medium apples, peeled, cored & diced

topping – cinnamon & icing sugar

Mix the dry ingredients, then add the wet ingredients, and fold in the apples. Add to the tin, and bake for 60mins until cooked through.