Food: My 10 favourite recipes

Last week, Food52 published their pick of the 50 best recipes. Always one for a list, here’s my (shorter) version. I hadn’t realised quite how fervently I follow certain chefs, but when you find someone who’s palate and prose inspire you, it’s hard to stop.

recipe1

Recipe2

  • Grilled miso-glazed eggplant. Sweet, salty and amazing.
  • Salad of crushed olives. I adapt this recipe slightly by adding a cup of toasted, chopped walnuts. Perfect with fish.
  • Tempura eggplant tacos. This recipe was a revelation and makes for perfect party food. Juicy, succulent eggplant inside a crispy case. Don’t skimp on the chipotle mayonnaise.
  • My Mum’s Jerusalem artichoke casserole. This recipe, clipped from a newspaper, lived on our fridge when I was growing up and it’s one of my family’s favourite winter treats.

Recipe:

1 onion, peeled and sliced

1 garlic clove, peeled and crushed

1 stick of rosemary

5 field mushrooms, washed and sliced

2 large handfuls of jerusalem artichokes, peeled and chunked

1 glass of wine

1 can of crushed tomatoes

1 potato, thinly sliced (use a mandolin if you have one)

Preheat the oven to 180C / 350F

Saute the onion, garlic and rosemary in a little olive oil. When soft, add the mushrooms and artichokes and cook for about five minutes. Add the wine and tomatoes, bring to a simmer, and cook for another five minutes. Transfer to a casserole dish and top with the sliced potato.

Bake the casserole for about 45 minutes – until the potato is crispy on top and cooked through.

Recipe3

  • Nigel Slater’s chocolate brownie. A delicious brownie on its own, but also a great vehicle for fruit and nuts. My favourite addition is poached quinces, sliced and nestled into the brownie before baking.
  • River cottage wholemeal carrot cake. Skip the cream cheese frosting so you can savor the taste of honey.
  • The perfect Singapore Sling. There is no other cocktail for me (except maybe all those others). The Wikipedia recipe adds pineapple juice which I’m not so keen on ….
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