Posts Tagged ‘Food’
Making lunch every day it’s hard to avoid the drudgery of ham sandwiches. So I’m on a constant look out for easy lunch dishes, that travel. This spicy salad has become one of my favourites and CP asked for the recipe this week so I thought I’d share it with you as well.
Tinned Tuna in olive oil
Tinned chick peas
Nonpareille capers in brine
1. rinse and drain the chick peas well
2. pour the olive oil from the tuna in a heavy fry pan
3. heat the oil
4. add 1tsp of cumin seeds, 2tsp ground coriander and a teaspoon of cayenne pepper fry for a minute
5. add chick peas to pan and toss in the flavoured oil
6.fry for a few minutes then add a couple of table spoons of pine nuts
7. cook for a couple more minutes till pine nuts have some colour
8. turn out into a bowl to allow to cool
9. wash and chop parsley, about a third of a bunch
10. dice the red onion
11. when the chickpeas are cool add parsley and onion
12. add zest and juice of limes, add salt to taste and a tablespoon of capers
A good time was had by all at the launch party my full story is on Fixed Gear Gallery. Just a few photo’s here to tease.
Like most Ozzy kids Anzac biscuits were an integral part of growing up. I particularly liked the overcooked (read burnt) ones that were usually found at the back of the baking tray near the oven hot spot. It must have been a textural thing, as a child I never liked soft food much. Custards and rice pudding were out as was cooked vegetables. So I did miss out on some treats, including the unctuous chewyness of the less burnt Anzac biscuits.
Recently I was cooking biscuits for work and as we have a nut allergy, egg allergy and yeast allergy to consider I was somewhat stuck. It was then I thought of the humble Anzac again. Now I’m sure there is a traditional recipe floating around my family somewhere but I couldn’t find it. So I went searching the ever-helpful BBC and found this recipe. Now I am an inveterate tinkerer so as good a recipe as it is I did play about with it. I added dark Muscavado sugar and treacle making the biscuits that much darker and richer. i particularly liked the affect of chunks of unmixed sugar melting to caramel in the oven.
Conjoined by a delightful use of brown sugar my friend H called recently to ask for a recipe for roast figs. I do get random phone a chef calls from friends which is always satisfying and amusing. Now roast figs are an other of those mushy foods which I wouldn’t have enjoyed as a child but have grown to love now. And so simple they are to cook as well, sliced in half sprinkled with some good brown sugar and butter and roasted till the desired texture is reached served with Mascarpone and vanilla is a particular favourite of mine but ice-cream would take it that little bit further to luxe ness and a couple of overcooked Anzacs would finish it of with some good textural contrast.
Jonah over at The Frontal Cortex has an interesting post about the matching of sweet and salty food combinations. He touches on some good research on how salt is processed by our body and brain and his conclusions concur with what I was taught as an Apprentice Chef.
What is not touched on, but something I find useful in the kitchen is the relationship between salt and bitterness. A pinch of salt in my chocolate cake/mousse will just reduce the bitterness of the dark chocolate and make for a more balanced dish. Salted Cucumber will be a little drier and less bitter and this is true of a number of foods.
My favorite sweet salty combo is crisp Granny Smith’s with some strong salty cheddar, what’s yours?