Ten Food Commandments by M. Kuehn
1) Never, ever, under any circumstances use gravy granules. Laden with salt, they add nothing but a fake taste to the meat juices and are utterly abhorrent in every way. 2) Make friends with your local butcher. A loyal customer … Read More
Sea bass with roasted cherry tomatoes by M. Kuehn
I adore coming to Spain at Christmas. The seafood and the tapas restaurants are just so superior on every level for half the price and there’s not a turkey in sight. Christmas day had me in the kitchen for less … Read More
Chicken ras el hanout with spinach and roasted tomatoes by M Kuehn
Ras el hanout is a splendid spice mix and works beautifully with chicken. Serve with basmati rice and a glass of Greco di Tufo. Serves 4 8 skinless and boneless chicken thighs, cut into bite size pieces 8 tbs Greek yogurt 1 … Read More
Spicy chicken and coriander meatballs M Kuehn
I was fortunate enough, years ago to be the runner up in the Morphy Richards home cook of the year competition. As I was revisiting these meatballs today in the café, I thought I’d make some subtle changes to the … Read More
Coriander Chutney by Susan Grace
This is a lovely accompaniment to just about any Indian dish. The unmistakable aroma of fresh coriander hits you like a train and it’s incredibly easy to produce. Tip Please use the stalks as well. They are highly perfumed. You … Read More
Raspberry Coulis by M. Kuehn
This is a lovely, simple dessert sauce to pour over a chocolate fondant cake or a panna cotta. It’s a doddle to produce and is so far superior to the shop bought gunk that’s on offer at most supermarkets. TIP … Read More
Onion, Chili and Coriander Salad by M. Kuehn
My brother first made this very simple salad years ago and it’s now a regular feature. Serves 6 1 large Spanish onion 2 birds eye chilies a handful of coriander leaves 3 tbs of extra virgin olive oil 2 tsp lemon … Read More
Halloumi Cream Dip by M. Kuehn
The very gracious manager of Antipliler on Green Lanes gave me the method for making this. Serves 4 1 pack of halloumi 4 tbs double cream boiling water 1/2 roasted red pepper, skinned 1/2 roasted green pepper, skinned a few … Read More