All posts tagged: recipes

Chicken Gyros, my version

I love a good gyro, they put me in mind of the so many wonderful, heady Greek and Cypriot holidays of my youth. I’m always at the front of the queue at the gyros stand at food markets and fairs (chuntering about the entry price usually). So, here’s my simple recipe (well if you buy the flatbreads or pitta rather than make your own, its simple) for a chicken version, as requested via my Twitterfam. No photo of the finished delight as we ate them and forgot to photograph them (blogging schoolboy error, there). All the amounts are only guides as I basically just threw the spices in. This works really well on the bbq as well. Ingredients: – 8 boneless, skinless chicken thighs (sliced lengthways into thirds) For the marinade:- 4 tablespoons olive oil then according to taste, (roughly twice the amount as the other spices though) dried oregano, then ground cumin, coriander (dried or fresh), sweet paprika, small bunch of chopped fresh mint, zest and juice 1 lemon, 4 crushed garlic cloves, pinch of cayenne, generous seasoning with …

Living on the edge, and at my age as well – Raw Milk

Just when you think there is nothing much new under the sun, you discover there is. Well, not new exactly, but you get my drift. I grew up in rural Lincolnshire but, unlike just about everyone who has since contacted me about this, I don’t think I ever drank raw (unpasteurised) milk. I can recall an old fella that used to cycle to the dairy farm every morning with a small metal churn hanging from his handlebars – I now realise what he was up to. I had of course had sterilised milk – which still makes me think nostalgically of early package holidays – you’re still hard pushed to get fresh pasteurised milk in most of southern Europe, but it has taken a fair few years ( I won’t say how many) for the moment to arrive when I finally got to try raw milk. Raw milk is not, of course, without controversy. It cannot be sold in shops or supermarkets, but only at the “farmgate” direct to the consumer by the dairy that …

Newark Show “Cut and Butter” Cake

It is told that the illustrious, and slightly scary sounding, Nottinghamshire Women’s Institute Catering Committee devised this fruit loaf for the Notts County Show held at the Newark Showground every May. I don’t have any dates for this recipe, it appears in Angela Greary’s 1994 local recipes book and follows a similar fruitcake recipe from Southwell, dated 1890. However, it is clearly a very traditional and, indeed, a very simple recipe. Given the array of food choices and exotic street food that characterise so many shows and festivals nowadays (not that I am complaining, you understand 😊)  it is nice to think that such a simple and traditional tea loaf was the talk of the show. Apparently it was sold in the refreshment tent, sliced and buttered (hence the name) and was always a popular choice. This recipe (in post-Brexit Imperial measures, I’m afraid)  makes two solid loaves or cakes (put one in the freezer or store in an airtight tin). Ingredients  1 and a half lbs mixed dried fruit, 3/4 pint hot tea (or …

Fish and Chip Shop Tempura Veg

Anything battered is a hit in our household (the husband is Scottish, I cast no aspersions here but, well, you know..). Over time, my light and hardly noticable Tempura Batter has adapted to meet our domestic tastes, so yes, it is more chip shop than Tokyo but still delicious. Made to a fairly typical recipe, but thicker, just 3oz plain flour, 1 tbsp cornflour, pinch of salt, enough ice-cold sparkling mineral water (or lager beer) with a few ice cubs to form a thick paste like batter (or much thinner if you want to be more authentic) whisk roughly – a few lumps are okay. Fry.

Grilled Peach & Mozzarella Salad

This is a bit of a faff, if I’m honest, but well worth it, for a summer salad that is just a bit different. This recipe is from my Summer Salad feature in NG magazines. Allow 1 peach per person (ish). 3 peaches, 2 Spring Onions, handful of chopped coriander, half a teaspoon of salt, 2 tablespoons honey, half teaspoon lime zest, half teaspoon ground cumin, large pinch chilli powder (to taste), 1 tablespoon Tequila (optional), 2 or 3 tablespoons Olive Oil, 1 pack watercress or rocket, Fresh mozzarella. Peel and chop 1 peach. Cut remaining peaches in quarter inch thick rounds (cut through the stem at top and bottom and then slice sideways-in until just before the stone). Mix together the chopped peach, spring onions and next 7 ingredients (and Tequila if using…go on…) in a food processor, add olive oil to desired consistency and pulse a couple of times until combined. Oil a cold griddle pan and heat to a medium high heat. Brush both sides of the peach rounds with some of the dressing …

Keeping hens and how to poach an egg…no really.

Keeping chickens is just so rewarding. They do tend to trash your garden (if they free-range as ours do) admittedly, and we do lose the odd one to the local foxes, but watching them scratching about, racing around at the sound of us opening the back door to see if  some tasty snack is available (grapes and lettuce being enough to induce chicken hysteria) and bobbing up at the windows eyeing you curiously, adds such simple pleasure to the garden. And then there’s the eggs. You can’t beat your own fresh eggs. And while I’m on…..you know all that “here’s a foolproof way to poach an egg” stuff you get on line? Poach it in cling film, buy a poaching pod or pan (which let me just say is coddling an egg not poaching it…) add vinegar, swirl the water, add some magic beans (I made that bit up obvs) that kind of thing? Well, here’s the truly foolproof way:- Walk to coop, take fresh egg (maybe still warm), boil pan of water, crack egg in, …