Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Slow Roasted Pork Shoulder Tacos (8)

A recipe from Samin Nosrat.

Israeli Salad (6)

This salad is served in many ways in Israel- perhaps alongside an omelette for breakfast, on flatbread with a lamb shawarma or as a main course in its own right scattered with crumbled white cheese. There are dozens of versions- this is from ” Cherish” by Anne Shooter.

Red Cabbage, Caraway and Chilli Salad (4)

A simple Turkish salad which goes well with kebabs but can be served to accompany many things or as part of a salad spread. It’s from ” Moro Easy” by Sam and Sam Clark.

Cypriot Potato Salad (4)

A herbed packed potato salad from ” Ripe Figs” by Yasmin Khan.It goes well with grilled meats or fish.

Beetroot Tops (4-6)

If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.

Beetroot , Dill, Apple (4)

This tangy and crisp salad goes well with fattier cuts of meat, charcuterie or smoked fish. It’s from ” The Kitchen Orchard” by Natalia Conroy.

Apple and Red Cabbage Salad (2-4)

A refreshing Thai inspired salad from ” Dominique’s Kitchen” by Dominique Woolf.

Beetroot with Apple and Nuts (4)

A delicious, easy and refreshing salad from the Ukraine which I found in ” Summer Kitchens” by Olia Hercules.

Green Beans Cooked in Tomatoes (4)

Another favourite Armenian side dish from ” Home Food” by Olia Hercules. If fresh beans are not available you can use frozen. You can also poach some eggs in the dish to serve as a brunch or supper. You can serve with fresh bread or flatbreads. If you have leftover beans you can reheat the next day and whisk through some beaten raw eggs to make a version of scrambled eggs.

Armenian Chard and Lentil Soup (4)

I recently spent a week in Armenia and was pleasantly surprised by the food there- especially when eating in family ” restaurants” in local villages. I came home seeking out Armenian recipes so i could try more of their food back in the UK. This is from ” Home Food” by Olia Hercules.

Radish and Pomegranate Salad (4-6)

A side salad which goes well with Plov or any grilled meat or vegetables. It can be prepared in advance and dressed just before serving, or left to sit in the dressing for a while to pickle. The recipe is from ” Home Food” by Olia Hercules.

Blackberry and Lavender Clafoutis (4)

A lovely summer recipe from ” The Witch-Crafting Handbook” by Helena Garcia.

Afghan Brunch (4-6)

A lovely vegetarian brunch dish from Cue Point.

Roast Chicken Salad with Lentils and Cherries (4)

A recipe for the cherry season from Nigel Slater. You can use leftover roast chicken if you have some but keep the pieces as large and juicy as possible.

Brown Shrimp, Mayo, Eggs and Pickles on Rye (1)

I found this in the excellent book ” Home Food” by Olia Hercules but it originates from a cafe called Tromso in Forest Gate . Sadly the owners have moved back to Norway but were happy for this easy brunch or supper to be shared.