Search
Food corner

“There is no sauce in the world like hunger.”

Miguel de Cervantes

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 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 feta (5)

Tuesday
Aug082017

Rack of lamb with smoked aubergine puree and harissa

I think I have finally worked out why it has become fashionable in recent years for restaurant menus to simply list key ingredients rather than call their dishes something.

Rack of lamb with smoked aubergine puree, caramelised spring onion, crumbled feta, kalamata olives, harissa and a sprinkling of pistachios.

That's how a '90s menu would probably have described this dish. It’s a bit of a mouthful isn’t it? But choose a few key ingredients and list them like this and you have something much more appealing:

Rack of lamb | Smoked aubergine | Harissa | Pistachio

Same dish, different sales pitch. Which would you order?

Click to read more ...

Monday
Apr272015

Cheese and Chard Triangles

On Friday I did my second demo at the Natoora shop in Turnham Green. I made loquat chutney, which we served with pappadums and naan bread, and these cheese and chard triangles. They were both very well received; a couple of people even asked if they could buy some, nice!

I deliberated a while over what to call these. In Australia I would have called them ‘pasties’ without a doubt, but in the UK that implies something Cornish and stodgy with a short and lardy pastry. Delicious, but not quite what I mean.

In Australia spinach and cheese pasties are almost as ubiquitous as meat pies. They are usually made with puff pastry and stuffed with spinach and cheddar or ricotta. My cheese and chard triangles are more like Turkish börek, since I use feta, as well as ricotta, and add dill and mint to the mix. I also tend to use filo pastry, though ready-made puff is a great cheat if you are short on time.

Click to read more ...

Saturday
May312014

Fried courgette flowers stuffed with spinach, goat's cheese and feta

I was really excited when I saw these beautiful courgette flowers (that’s zucchini flowers for my Aussie readers) at the farmer’s market near my work on Friday. It was a beautiful spring day so I felt it would be criminal to walk past them. 

In an ideal world I would have lightly battered and deep-fried these beauties, but I don't have a deep-fryer and I was worried about ruining them, so I decided to pan-fry them instead. The result was delicious, but quite different from what you might expect if you have ever ordered them in a restaurant. I managed to get a little crisp on them, but nothing like a batter and they were much more delicate to handle when they came out of the pan. I still highly recommend them though. 

Click to read more ...

Tuesday
Dec282010

Claudia's pomegranate and feta salad with mint and coriander

If you looked at the post I did yesterday showing the many delicious things I ate over Christmas, you may be surprised that the first recipe I am choosing to share is a humble salad. In reality it was far from humble; elegant, vibrant and sophisticated, for me it was the star of the show.

The salad is a wonderful balance flavours and textures. The casing of the pomegranate seeds, firm and crisp, give way to a plump, juicy centre, slightly tart in flavour. Cucumber adds extra crunch, contrasting with the soft, crumbly feta. The salty cheese also brings in the necessary savoury element, supported by the red onion, sumac and red wine vinaigrette. Coriander and mint are the final touches in this unrestrainedly refreshing summer salad.

Click to read more ...

Saturday
Dec182010

Moussaka; an unexpected history

 

MOUSSAKA        A dish common to Turkey, Greece and the Balkans, made with slices of aubergine (eggplant) arranged in layers, alternating with minced (ground) mutton or lamb, onions, and sometimes tomatoes, often with the addition of a thick béchamel sauce. In some recipes, courgettes (zucchini), potatoes or spinach are used instead of aubergine. The dish is baked in the oven.

This definition from Larousse Gastronomique pretty much sums up my recipe for moussaka. If I were sensible, I would accept it as gospel and be done with it. It would certainly save me a lot of typing and you a lot of reading. But sensible I am not and having looked further into the history and origins of the dish I feel the need to share.

The definition refers to Turkey and the Balkans, but in fact the description which follows depicts the Greek preparation. According to Wikipedia, Turkish musakka is not layered, “Instead, it is prepared with sautéed aubergines, green peppers, tomatoes, onions, and minced meat” and eaten with cacik and pilaf. The Bulgarian and Macedonian versions are layered like the Greek, but contain pork and beef rather than lamb and potatoes rather than aubergine. Like most of the recipes in the rest of the Balkan states, they are topped with a savoury custard.

Click to read more ...