Tuesday, 18 March 2014

List of things to come...

Roast beef
Yorkshire pudding
Mark’s soda bread
Mark’s rye bread
Mark’s sourdough bread
Lamb shanks
10Tuna cheese pie
Lemon meringue pie
Sittilingi salad
p'—akes (dropscones)
savoury pancakes
long life tomato sauce
beka’s risotto
gill’s mushroom risotto (via delia)
cous cous (gill)
hot cross buns
oggit for babies of all ages
spicy chick peas
Christmas cake
allan melzack’s smashed cucumber
soft brown sugar 2 teaspoon
garlic 4 cloves
rice wine vinegar 2 tablespoons
soy sauce 1 teaspoon ish
11toasted sesame oil 1 tablespoon
chilli oil 1 teaspoon
cucumber 1 smashed
allow to infuse
“of course you cut the knobbles off, thought everyone knew that.
And then smash them however you like and chop a bit too.”
jo melzack’s Lebanese beans
boil beans until al dente (with a bit of salt)
slice lots of onions
and cook them slowly (in olive oil), gently, you know so they don’t
burn and just get soft and sweet, not burned. You can caramelise
them but I like to leave them just pale.
Mix onions together with the beans; add lemon juice. You want
quite a lot of lemon juice. And more salt and pepper to taste if
needed. And more olive oil if needed.
And that’s it really.

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