26May
Pork and sage hand pies
These pies have everything that you need in your hand (and mouth): pork, sage, mustard and Parmesan.
meat
13Dec
Rye and olive breadsticks
Easy rye breadsticks with chewy olives and a burst of rosemary. Perfect as part of a charcuterie board. Christmas becomes less about the presents and more sentimental as I get older. To me time and thought mean so much more than any candle or bath product you can receive at secret santa. And I always hope that others share my sentiment as I love giving handmade gifts. This Christmas will be no different and I have been planning different recipes to bottle/gift wrap to give out as hampers. Step one was to make these rye breadsticks. Using rye flour and brown sugar in this recipe gives the bread a sweet edge which is nicely contrasted by the salty, tangy olives. A perfect addiction to a charcuterie board! Rye and olive breadsticks (yields 20-35) 200 wholemeal rye flour100g strong white flour100ml warm water1 sachet yeast30g muscovado sugar1 tsp salt20ml olive oil100g finely chopped green pitted olives2 tbsp rosemary leaves 1. In a large bowl mix the flours, yeast, sugar and salt.2. Separately mix the water and oil. Slowly incorporate wet ingredients to dry, mixing with a fork until well combined.3. Transfer the dough onto a slightly floured surface. As you knead
11Mar
Shepherd’s pie
When I think about food and movies my mind goes straight to the rich chocolate cake in Matilda, or the prison pasta from Goodfellas. And although these scenes are cemented in cinema history I wanted to draw inspiration from a show that is close to my heart. Friends has been something that I have re-watched numerous times, since I was a teenager and I will still watch it to this day, especially if I am feeling a little down. Thank you Netflix! Some of my favourite episodes are about Thanksgiving and they have inspired me in the past to try pumpkin pie and Ross’ “moist maker” turkey sandwich. But I wanted to recreate Rachel’s trifle, as it is such a famous scene. Rather than trying to make the trifle I made the Shepherd’s pie. Unlike Rachel’s “traditional” recipe, Shepherd’s pie actually takes lamb and not beef. I kept the recipe very traditional and added a little twist by making a simpler version of ketchup and adding that to the sauce. It did not taste like feet! Shepherd’s pie (serves 4) 400g minced lamb (i used 20% fat) 2 shallots, finely copped 2 sprigs of thyme, leaves picked 1 tbsp flour
