Delightful and delicious with crisp strips of red pepper or any crudite.
1 14 oz. tin chickpeas
1 12 oz. jar roasted red peppers
2 tbs. cream cheese
2 tbs. garlic-infused olive oil
1 tsp. lime juice
1 tsp. paprika
Drain the chickpeas and red peppers and place them in a food processor. Add the cream cheese, olive oil, lime juice and paprika.
Whiz into a hummus-like puree, then add salt to taste and perhaps a bit more lime juice if needed.
These are not just any cocktail sausages. The sesame oil, honey and soy sauce give them a sweet-savory stickiness that is nearly impossible to resist.
2 1/4 lbs. cocktail sausages (apprize. 75)
1/2 cup honey
2 tbs. sesame oil
2 tbs. soy sauce
Heat the oven to 425°F.
Separate the links if they are joined and arrange in a shallow roasting tin. Whisk together the honey, sesame oil and soy sauce and pour over the sausages, mixing them about well.
Roast for 25-30 minutes, giving them a shuffle half way through.
What a wonderful divergence from cold potato salad tossed with mayonnaise!
4 1/2 lbs. baby potatoes
4 scallions, finely sliced
1 tbs. garlic-infused olive oil
8 slices bacon, sliced
1-2 tsp. white vinegar
1 tbs. wholegrain mustard
Bring a pan of water to a boil and tip in the potatoes. Cook for 20 minute, or until tender. Drain and put into a large bowl with the scallions.
Heat the oil in the same pan and add the bacon, then cook until crispy. Remove from the pan. Take the pan off the heat and stir in the vinegar and mustard. Tip into the bowl, toss everything together and scatter with the bacon.
Give yourself enough time to marinate this the day before and you will be richly rewarded!
12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves
Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.
Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.
This speedy supper will satisfy everyone!!
1 tsp. garlic-infused olive oil
4 strips bacon
4 x 4 oz. chicken escalopes or boned and skinner breast tenders or thighs
1/3 cup white wine
Put the oil in a skillet and add the bacon. Fry until the bacon is cooked and the pan is full of bacon juices. Remove the bacon to a piece of foil and wrap to keep warm. Fry the chicken for 2-3 minutes per side, depending on the thickness, or until cooked through. Make sure the pan is hot so that the chicken catches a little, turning is bronze.
Remove the chicken to a serving plate, then crumble in the bacon and pour in the wine. Bubble until slightly thickened, then pour over the chicken to serve.
The use of Cheddar cheese and a bit of Dijon mustard is inspired.
1 tbs. butter
1 tbs. vegetable oil
2 baby leeks or 2 fat scallions, finely sliced
1 1/2 cups risotto rice
1/2 cup white wine
1/2 tsp. Dijon mustard
4 cups hot vegetable stock
1 cup chopped Cheddar cheese
2 tbs. snipped chives or parsley
Melt the butter and oil in a medium-sized pan and cook the leeks or shallots until softened.
Add the rice and stir for a minute or two, then add the wine and mustard, stirring until it is absorbed.
Start ladling in the stock, letting each ladleful become absorbed as you stir before adding another. Continue in this fashion until the rice is al dente, about 18-20 minutes. Stir in the cheese then transfer to warmed bowls and sprinkle with chives or parsley.
Serves 2 as a main course or 4 as a starter
To quote Nigella, “This must be the fastest possible way to create a culinary sensation.”
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 salmon fillets
2 tbs. rice vinegar
1-2 scallions, shredded into fine strips
rice, to serve
Mix the mirin, sugar and soy sauce in a shallow dish that will hold the 4 fillets. Add the salmon and marinate for 3 minutes on one side and 2 minutes on the other. Meanwhile, heat a large skillet.
Add the salmon to the hot, dry pan and cook for 2 minutes , then turn it over, add the marinade and cook for another 2 minutes. Remove the salmon to a serving plate filled with rice. Add the vinegar to the hot skillet and let it bubble into a glaze. Pour over the salmon and serve topped with the shredded scallions.
This is such a quick and effortless entree. The pork chops are tender and the pan sauce made of mustard, cider and cream adds comfort and piquancy.
2 pork chops
2 tsp. garlic-infused olive oil
1/2 cup cider or apple juice
1 tbs. wholegrain Dijon mustard
1/3 cup heavy cream
Trim the chops of any fat and season. Put them between 2 pieces of plastic wrap and give them a bash with a rolling pin to make them thinner.
Heat the oil in a skillet over a medium-high heat, then cook the pork chops for abut 5 minutes per side, until just done. Remove them to a warmed plate.
Add the cider to the pan, still over the heat, to deglaze it. Let it bubble for a minute or so, then stir in the mustard and cream. Let the sauce continue to cook and thicken for a few minutes, then pour over the pork chops to serve.
Paired with New Orleans Cole Slaw, this is THE PERFECT picnic!
12 chicken drumsticks and/or bone-in, skin-on thighs
2 cups buttermilk
1/4 cup plus 2 tbs. vegetable oil
2 cloves garlic, skins removed and bruised
1 tbs. crushed peppercorns
1 tbs. kosher salt
1 ts. maple syrup
1 tsp. ground cumin
Place the chicken in a large freezer bag and add the remaining ingredients except for the 2 tbs. of oil. Squish it all together and marinade for at least 30 minutes. However, chilled overnight is better.
Heat the oven to 425°F. Shake the marinade off the chicken and place in a foil-lined roasting tin. Drizzle with the remaining oil. Bake for 30 minutes until golden and cooked through. Alternatively, you can BBQ them over a medium heat for 8-10 minutes per side.
This is the accompaniment of choice for Buttermilk Roasted Chicken.
1 head white or savoy cabbage, about 2 lbs. before trimmed
2 carrots, peeled and shredded
4 scallions, thinly sliced
2 celery stalks, thinly sliced
1 cup good quality mayonnaise
1/4 cup buttermilk
2 tbs. maple syrup
2 tsp. apple cider vinegar
2/3 cup toasted and chopped pecans
Trim and shred the baggage. Place in a large bowl and add the carrots, scallions and celery. Whisk together the mayonnaise, maple syrup and vinegar. Toss with the cabbage mixture and season. Toss in the pecans to serve.