|Christmas mincemeat 2014|
|middle eastern arayes (meat stuffed pitta sandwich)|
I served mine with some Turkish pickled chillies (you know the sort you get in a kebab shop), and some coriander chutney. Admittedly that isn't traditional, but it's what I had in the fridge and it worked really well. Hummus would be perfect too.
Skill level: Easy
500g minced lamb or kid goat
1 medium onion, very finely chopped
3 tsp Lebanese 7-spice mix (or 1.5 tsp ground cinnamon, 1 tsp ground allspice and half tsp ground black pepper)
half tsp salt
a small bunch of fresh parsley, finely chopped
10-12 baby plum tomatoes, finely chopped
sumac or fresh lemon juice
5-6 pitta breads
- Preheat the oven to 180C/Gas Mark 4.
- Finely chop the onion and combine with minced lamb, together with the ground spices, salt and chopped parsley. Make sure the mix is well-combined.
- Cut each pitta, either in half or along the long side. Using a very sharp knife, carefully slice the bread part of the way through to "open" it up. This is easier if the pitta bread has been warmed in the oven first as it will puff up a little.
- Spread each piece of pitta with about 2 tablespoons of mixture. Sprinkle with a little cayenne pepper and sumac (or lemon juice) and top with a little chopped tomato. Fold back the top part of the pitta and lightly press down.
- Lightly brush both sides of the pitta bread with olive oil.
- Place the stuffed pitta (arayes) on a prepared baking sheet. Bake for 15 minutes, before turning over and cooking for a further 10 to 15 minutes.
- I like to serve mine with pickled green chillies and olives, but some herbed plain yoghurt and a squeeze of lemon juice is pretty good too.
|wood blewits (clitocybe nuda/lepista nuda)|
Labels: Fruit and Vegetables
|poffertjes (Dutch buckwheat pancakes|
|delicata squash stuffed with tomato and mince sauce|
|chocolate covered cinder toffee|
|Boskoop Rouge apples from Chegworth Valley at Borough Market|
1've come to give you fruit from out my orchard, Of wide report.
I have trees there that bear me many apples. Of every sort:
Clear, streaked; red and russet; green and golden: Sour and sweet.
This apple's from a tree yet unbeholden, Where two kinds meet,
So that this side is red without a dapple,
And this side's hue is clear and snowy.
It's a lovely apple. It is for you.
|a witches brew soup|
|blood dipping sauce (or roasted pepper and tomato sauce)|
|vampire bat wings with blood dipping sauce|
A few weeks ago, a friend asked me to help her cater her small son's birthday party, around the theme of "monsters." I did and the kids seemed to enjoy some truly monstrous creations. By coincidence, Borough Market asked me to fill in for one of the demo chefs who had been forced to pull out of a Halloween-themed cooking demonstration aimed at children. Now I have to admit that I don't have a huge amount of experience of cooking for children. But what I hope I do have is bags of enthusiasm and a tiny bit of creativity.