Another recipe from Claudia Roden’s ” The Cooking of the Middle East”. These are good served with couscous.
Algerian Fish Balls (4-6)
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Smoked Trout, Horseradish and New Potato Salad (4)
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Clams with Sherry and Ham (2-4)
Sirloin Salad with Pearl Barley, Grapes and Sumac (4)
Veggie Bolognese (6)
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Beetroot, Carrot and Goat’s Cheese Salad (4)
I grew up eating beetroot from my parent’s allotment, always cooked in a pressure cooker, and freshly cooked beetroot remains one of my favourite vegetables. My friend Angela pointed me to this recipe from Waitrose.com and as I already had most of the ingredients I decided to cook it the same day.Slight tweak when i got to my local green grocer’s and saw they had bunches of heritage beetroot. Delicious and refreshing especially for scorching days like this….carrot, beetroot and orange are such a classic combination.
Crab with Garlic and Parsley Crumb (4)
Crab, Chilli and Lemon Linguini (2)
Feta, Watermelon and Black Olive Salad (8)
Crab Cakes (4)
Kidneys with Sherry (2)
Leek Soup with Blue Cheese (4)
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Leeks are plentiful during the winter months and this leek soup is a great way to use them.This recipe is from ” Moro East” by Sam and Sam Clark. If you have some Picos de Europa cheese ( which you might find in a Spanish delicatessan such as Brindisi in London, or El Colmado in Bristol) use it, but Stilton or Roquefort work well too.