1 x 200g chorizo sausage, sliced 2 onions, chopped 2 cloves of garlic, minced 800g potato, peeled and cubed 500ml chicken stock 500ml milk 5ml salt a small handful of parsley
Place a large saucepan on medium heat and add a dash of olive oil and the sliced chorizo. Cook the sausage for about 5 minutes and then add the onion. Add the garlic once the onion is soft and stir-fry for 1 minute. Now add the potato, stock, milk, salt and a few good grindings of black pepper. Bring to a simmer and cook for 30 minutes, stirring a few times. Remove the sauce pan from the heat and mash the potato by hand. Taste the soup and adjust the seasoning. Sprinkle some parsley on top. Serve the soup piping hot with fresh bread.
4 chicken breasts, boneless and skinless 200g ementhal cheese, sliced into 20 slices 250g smoked bacon, cut into 20 strips 12 bay leaves 125ml cream 1 egg
Preheat your oven to 190℃. Place the chicken on a chopping board and season with salt. Cut 5 slits at a slight angle into each chicken breast, making sure not to cut all the way through. Place a slice of cheese into each slit. Now insert a pice of bacon into each slit. Randomly insert 3 bay leaves per breast. Place the stuffed chicken in a casserole dish and grind over some black pepper. Add the cream and the egg to a jug and whisk together. Pour the mixture over the chicken and bake for 35 minutes. Serve warm.
2kg lamb shoulder 6 cloves of garlic, minced 15ml ground cumin 15ml ground coriander 5ml chilli flakes 10ml smoked paprika 10ml salt 5ml black peppercorns, crushed 62ml olive oil 62ml lemon juice
125ml pomegranate seeds 60ml pine kernels, roasted
Preheat your oven to 160℃. Place the lamb shoulder in a roasting dish with the fat side up. Add the cumin, coriander, chilli, paprika, salt, peppercorns, olive oil and lemon juice to a small bowl and mix together. Smear the paste all over the meat. Pour 500ml of water around the lamb and tightly cover the roasting dish with aluminium foil. Roast the lamb for an hour, open up the foil and spoon the liquid in the pan over the meat. Cover again and roast further. Open the lamb once more after another hour. The total roasting time should be 3 hours, with the foil covering. Remove the foil after 3 hours of roasting and place the meat back in the oven for 30 minutes. Remove the meat from the roasting tin but reserve the juices. Slice or shred the lamb in a serving dish and drizzle with the pan juices. Sprinkle the pomegranate seeds and pine kernels over the shredded meat and serve.
Add the two quartered guavas and 500ml yoghurt to a blender and blitz until smooth. Set aside. Add the vegetable oil to a saucepan set over medium heat. Add the mustard and cumin seeds and wait for it to start crackling. Now add the curry leaves, coriander, chilli, turmeric, salt and sugar. Pour in the guava and yoghurt mixture and add the chicken pieces. Turn the heat down to medium and simmer for 30 minutes. Add the three quartered and deseeded guavas and stir through. Simmer lightly for another 10 minutes. Serve the curry on fragrant rice.
500g beef, sliced in strips 45ml cornstarch 15ml + 15ml vegetable oil 3 cloves of garlic, minced 5ml ground ginger 80ml soy sauce 60ml water 60ml brown sugar 15ml sesame seeds, toasted
Add the beef strips to a bowl and season with salt and pepper. Sprinkle the cornstarch over and toss together so that the steak is coated in a thin layer. Place a large pan on medium-high heat and pour in 15ml of vegetable oil. Add the garlic and ginger and stir-fry for one minute. Add the soy sauce, water and sugar and cook while stirring for 2-3 minutes. Pour the sauce into a jug and set aside. Pour the remaining 15ml vegetable oil into the pan and turn the heat to medium-high. Add the steak in batches and cook until it is browned. Add all the steak back into the pan and pour in the sauce. Simmer until the sauce is thick and glossy. It should coat the back of a wooden spoon evenly. Serve the beef on steamed rice, scatter over the sesame seeds and serve.
Filling: 45ml vegetable oil 1 onion, chopped 2 cloves of garlic, minced 1 bunch of Kale, chopped 125ml chicken stock 6 eggs 125ml cream 5ml salt
For the pastry: Add the flour and butter to a mixing bowl and rub together with your fingers until the lumps are the size of peas. Add the egg and cheddar and mix to bring together. Knead the pastry by hand. It is very flaky and falls apart but push it together as best you can. Wrap in plastic wrap and refrigerate for one hour.
Preheat your oven to 180℃ and spray a loose-bottom cake tin or pie tin with cooking spray. Roll the pastry into a rough circle shape even if it breaks apart and transfer (even if it is pieces) to the pie tin. Gently push the pastry out on the base and sides of the baking tin. It is okay to “patch” the pastry as long as there are no gaps for the filling to leak out. Line the pastry with baking paper and dried beans. Bake for 7 minutes, remove the paper and beans and bake a further 10 minutes. Remove from the oven and set aside.
For the filling: Add the vegetable oil to a saucepan set over medium heat. Add the onion and cook until translucent. Add the garlic and stir-fry for one minute. Add the kale and stir-fry until slightly softened and bright green. Spoon the mixture into a blender, add the stock and blitz until smooth. Add the eggs and cream to a mixing bowl and whisk to blend. Add the kale mixture to the eggs and whisk to combine. Pour the mixture into the pastry shell and bake for 35 minutes. Remove from the oven and allow the quiche to rest for 15 minutes before serving with whipped goats cheese.
1 x 400g roll Today puff pastry egg wash: 1 egg yolk + 15ml water beaten together 4 large tomatoes a handful of basil olive oil balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet) Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through! Whisk together the egg yolk and water and lightly brush the pastry all over. Refrigerate until needed. Fill a large pot with water and bring it to the boil. Make a cross incision (x) in the tomato skin on the bottom. Fill a large bowl with ice water. Now lower the tomatoes into the boiling water and simmer for 1 minute. Remove with a slotted spoon and immediately plunge it into the ice water. Remove the skins once they start to curl back from the flesh. Halve the naked tomatoes horizontally. Remove the pastry from the refrigerator. Place a basil leave in the centre of each of the marked squares. Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil. Season with salt and pepper and bake for 25 minutes. Remove the tart from the oven and drizzle with balsamic vinegar while very warm. Slice the tart into 8 portions and serve as a side.
250g smoked bacon 125ml yoghurt 125ml mayonnaise a squeeze of lemon juice 45ml olive oil 80ml milk 100g + 100g feta cheese 3 cos lettuce (or other crunchy lettuce) 125g sugar snaps 250ml frozen peas, thawed 1 avocado pear, sliced
Dice the bacon and cook until done and slightly crispy on the edges. Set aside to cool. Add the yoghurt, mayonnaise, lemon juice, olive oil, milk and 100g of feta cheese to a blender and blitz on high speed until smooth. Set aside. Arrange the lettuce on a serving plate. Scatter over the sugar snaps, peas, avocado pear and bacon. Spoon/drizzle the dressing over the salad. Crumb the remaining 100g feta on top, add a few grindings of black pepper and serve.
half an English cucumber, cut into chunks 1 large onion, peeled and quartered 3 cloves of garlic, minced 8 ripe tomatoes, quartered 1 red chilli, chopped 30ml olive oil 80ml apple cider vinegar a bunch of basil leaves, chopped
Add all the ingredients to a blender and blitz together. Season with salt and pepper. Taste and adjust seasoning – it is soooo important! Refrigerate the soup until you want to serve it. Spoon into soup bowls and serve with ice cubes and a fresh crusty bread.
2 aubergines olive oil 250g cherry tomatoes 1 red onion, chopped 3 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml fresh thyme, chopped 300g orzo 100g parmesan cheese, grated a handful of fresh basil 1 Burrata
Preheat your oven to 200℃ and line a baking sheet with baking paper. Slice the aubergine into discs, spread them out on the prepared baking sheet and generously drizzle with olive oil. Scatter the cherry tomatoes over the aubergine and bake for 30 minutes. Place a saucepan on medium-high heat and add some olive oil. Fry the onion and garlic until soft. Add the chopped tomato and thyme and season with salt and pepper. Simmer for 15 minutes while stirring occasionally. Cook the orzo according to packet instructions. Drain the orzo and add it to the tomato sauce. Add the grated parmesan and stir through. Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata. Serve with fresh basil leaves scattered on top.
My Whisk and I 