These are easily one of my family’s favourites from all of Ottolenghi’s recipe books. They are so easy to make… and eat! I also love that you can pre-make the sauce and Koftas and leave them in the fridge until they are ready to use, making dinner time cooking super fast!Read more
So what’s the difference between an omelette and a frittata you ask?
Basically an omelette is cooked quickly and is then used to enclose a separately cooked filling, whereas a frittata is cooked slowly with the other ingredients mixed in with the egg, and then finished off in the oven.
This Sausage, Sage & Shallot Frittata is my firm favourite.Read more
I’m calling these “Scotch Eggs Derry style” because they are a traditional scotch egg, i.e., a boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried, but the sausage meat wrap that I use is an adapted version of a pork stuffing I use to stuff a chicken.
I use Denny’s Gold Medal Pork Sausage Meat [a 200 year-old Irish brand] mixed with proper pork mince. I then flavour it with a mixture of fresh herbs [sage is the essential herb in the mixture] and roll it in Panko breadcrumbs for an extra crunchy exterior.Read more
Following on from the previous taco recipe comes another tasty taco straight from "Tacos" by Alex Stupak. This is my husbands favourite type of taco and in fairness to him he actually cooked it - I just photographed it!Read more
Kale, kale, kale... it's hard to get a salad in Miami these days that doesn't have kale in it... the leaf of the minute! However I find café kale salads hard to eat. The combination of rough leaves, that are too big to get in your mouth, plus the absence of other interesting and "naughty" ingredients just makes eating kale salad like doing penance!Read more
Two evenings a week I am challenged to cook for my family whilst playing taxi driver, ferrying my son up and down to Crandon Park in Key Biscayne to play tennis. I try to come up with dinners that can be prepared and cooked within an hour...Read more
I’ve always shied away from pork as memories of chewing away at a lump of fibrous meat as a kid for what felt like hours always haunted me. My husband has the same nasty memories of grilled, dry, pork chop dinners – hence his obsession with sauces...Read more
My last recipe before my move to Miami. I decided upon something spicy to warm me and the family up on yet another cold, rainy summer day in Derry...Read more