Search
Food corner

"To eat well in England you should have breakfast three times a day."

Somerset Maugham

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn bacon banana Bangkok basil beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais capers caraway cardamom carrot cauliflower chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen Córdoba coriander cornflakes cottage cheese courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin daikon Dalmatia delivery dessert dill dips dough Dubrovnik Easter easy Edinburgh egg eggplant fennel festive feta fettuccine ffine bean Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An honey horseradish humanitarian relief Islington Istanbul Italian jam Japanese juniper Kent ketchup kielbasa kinilaw Korean lamb leek lemon lemongrass lentils lime linseed London loquat Madrid market mascarpone Mayfair Mendoza mid-range milk mint mirin monk's beard morcilla mozzarella mushroom mussels mustard Nahm Natoora Nepalese New Nordic New Zealand noras oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pistachio pizza pomegranate pomegranate molasses pop-ups pork potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sausage shallot short and sweet slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme tom yum paste tomato tomato paste tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt

Entries in chickpeas (6)

Wednesday
Apr062016

Hummus with spiced lamb and pine nuts

The new series I am writing for Borough Market, Box Clever, is encouraging me to be much more adventurous with my packed lunches and how I pack them. Don’t you just love these Indian tiffin tins? I bought them for pretty pictures, but I find I am using them all the time.

I first tried this dish in a little family-run Lebanese restaurant called Emma’s on Liberty in Enmore, Sydney. They called it “traditional houmous” but it was so much better than any hummus I’d tried before. It did make me wonder why I’d been eating the unadorned version my whole life. Never again.

The dish is more often called hummus kawarma or hummus b’lahmeh, both of which mean hummus with lamb, but I am sure there are many other names to match the myriad recipes. There are almost as many versions of this dish throughout the Middle East as there are recipes for hummus. Chopped lamb or minced? Pine nuts or pomegranate seeds? Chunky or smooth? Tahini? Herbs? Spices? It depends who you ask.

Click to read more ...

Sunday
Nov032013

Chicken, chorizo and chickpea stew

It’s that time of year again. I’m back at uni and this year is going to be even busier than the last. This is why it has been such a long time since I have written anything. I have barely had time for anything else, including cooking.

Last week, though, I cooked a proper meal for the first time in a while. It was my friend Amy’s birthday so we had her over for dinner. I cooked one of my favourites: chicken, chorizo and chickpea stew.

This is a variation on one of the early recipes on my blog.

Click to read more ...

Monday
Nov052012

Claudia Roden's potaje de garbanzos y espinacas

(Chickpea and spinach stew)

For my birthday my Mum gave me Claudia Roden’s fabulous cookbook, The Food of Spain. I love this book because the recipes are real and unadulterated Spanish food. The other Spanish cookbooks I have are full of extravagant recipes that are difficult or very expensive to source ingredients for in London or which are too fiddly to make for anything other than a special occasion. Roden’s book is full of the kind of recipes Spanish people actually cook and eat regularly.

I have tried to replicate this Spanish staple several times before and, until now, it never tasted quite like it does in Spain. I have a good palate for detecting spices, and got close with that, but I would never have guessed that the key to it’s “rich texture” and “intriguing flavour” comes from a paste made of stale bread fried with garlic blended to a cream with hard-boiled egg yolks and stock.

Click to read more ...

Sunday
Apr032011

Middle Eastern mezze no.2: Falafel

Updated on Tuesday, April 12, 2011 at 7:51PM by Registered CommenterVix

Falafel is one of those foods which you either love or hate.

Or is it?

I think the people who hate it just haven’t had the good stuff.  

When falafel is bad, it is really bad – bland and dry, you might as well be eating cardboard. It is a pity that this is many people’s only experience of falafel, because the problem is so easily remedied; add more! More spices, more herbs, more garlic, more salt. This may seem obvious, but in practice more people turn out bland falafels, than aromatic and fragrant ones, so it is worth driving the point home.

At first glance, 4 tablespoons of cumin, 3 bunches of herbs, 6 cloves of garlic and 3 tablespoons of salt may seem excessive, but bear in mind that this falafel mixture makes 20 to 30 balls. You can test your falafel mix by frying a small bit of the mixture to check the seasoning; if it doesn’t taste right, add more!

Click to read more ...

Friday
Apr012011

Middle Eastern mezze no.1: hummous

 

One of my favourite of Dad’s meals from when I was younger was his Middle Eastern mezze selection – spicy lamb mince with pine nuts, falafel, tabbouli, hummous, babaganoush, tzatziki, olives and feta served with flatbread for making DIY wraps or just mopping up the juices.

This Middle Eastern medley is now a regular part of my own dinner time repertoire, mainly because I like taking the leftovers to work for lunch. I often break it out for parties too because the mezze style is great for picking and dipping, mixing and matching, forking or wrapping.

Over the next week or two I am going to share all of the above recipes with you so you can create your own mezze selection, and where better to begin than with what is arguably the most well-known and ubiquitous of Middle Eastern mezze – hummous.  

Click to read more ...