Carrot & Olive Salad

carrot_olive_salad

With all the hot weather we’ve been having here in Sydney, I have become a bit of a fan of cold salads recently. Something fresh and light. This one I served with some beef steak done on the BBQ naturally. The sweetness of the carrot worked perfectly with the saltiness of the olives and meatiness of the beef. Really delicious. I blanched the carrots slightly as I often find them hard work when they’re raw. It worked a treat.

RECIPE:
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Apple & Fennel Salad

apple-fennel-salad

I made this to accompany some spiced pork cutlets that had been rubbed in an Ethiopian spice mix called Berbere. The sweetness of the apple and slightly aniseed taste of fennel worked perfectly with pork. This zingy, refreshing salad could also accompany fish or chicken. It’s perfect for a summer’s evening.

RECIPE:
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Cauliflower, Dill & Cumin Fritters

cauliflowerfritters

I love cauliflower, and I love finding new, interesting ways to cook it. Here’s a simple recipe for cauliflower fritters. It takes its influence from Indian vegetable pakora’s but gives the little fritters more of a middle eastern slant with the use of my favourite spice, cumin and one of my favourite herbs, dill. They’re light and fresh with a little spice from the chilli to liven up things. Great with fish or meat and even as a simple vegetarian starter too. Splendid.

RECIPE:
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My favourite Cookbooks.

ArabesqueMadhur Jaffrey's Ultimate Curry BibleAmaretto, Apple Cake and Artichokes

I love reading cookbooks. I read them on the bus, in bed and even on the loo so I thought it fitting that I create something to celebrate some of my favourite books from my ever expanding bookshelf. Click HERE to see which books made my list. As soon as finished the post there were another 10-15 books which were screaming out for a mention so I’m sure they’ll make it to the list at some point.

Figs with Cinnamon Crumble, Pomegranate Molasses and Honey Yoghurt

figs_with_pomegranate1

This is utterly delicious. I devised this after being given some figs and some pomegranates by Brendan as he asked to make something special. I was amazed just how successful it was. I’m pretty sure you’ll agree. The sharpness of the pomegranate and sweetness of the yoghurt together with the mellow cinnamon are a trio made in heaven. It’s one of the best desserts I’ve ever tasted! Brendan has insisted that this dish be called “Figs Jackson” in case it becomes the peach melba of the new millennium.

RECIPE: (serves 2)
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Chicken Fattee

I love a fattee! It’s a perculiar sounding dish and maybe not the most PC sounding one at that, but this Lebanese style of food is amazing. A fattee is a layered dish normally starting with crispy flat breads. The fattee can feature many other elements – from fish, tomatoes, spinach etc. This chicken version features a fair few components. It may seem a little daunting, but if you read the recipe in detail you’ll soon realise that none of the elements of the dish is going to task you too greatly. It’s an all-in-one meal with a bit of wow factor making it ideal for dinner parties. Just prepare everything in advance and heat the necessary bits up when you need them and arrange at the last minute.

RECIPE:
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Lebanese Shankleesh Salad

I ate this last week at a Lebanese restaurant and was blown away by how tasty it was. This salad is traditionally a breakfast dish which includes cheese called Shankleesh, a delicious soft, crumbly ball rolled in dried thyme or zaatar. The taste is quite unique but somewhat similar to Feta, so if you can’t get hold of shankleesh then you could substitute. It’s very simple to assemble and can be part of a mezze platter or as an accompaniment to meat or fish.

RECIPE:
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