Instant Spiced Pickles (...well 15 minute pickles!)

I am a little bit in love with this recipe for Instant Homemade Pickles by Abel and Cole.  There is a time and a place for long and slow cooking but there is also occasionally the need for a quick and instant recipe.  This is one of those times - when all that will do is a pickle. You may of course not have those times and only occasionally fancy a pickle - either way this is a great recipe which I hope you try out and enjoy as much as I do. This recipe (adapted from Abel and Cole) creates a fresh, crunchy pickle full of flavour. They are on the sweet side of sour which I like with pickles but still have a satisfying tang and sourness from the vinegar.

Now being of Polish descent I think I am genetically programmed to crave pickles on a regular basis so you may think I am biased. But these are ready in 15 minutes, eaten in about the same time and utterly delicious - a new favourite! My Instant Spiced Pickles is my take on Abel and Cole's recipe and I can't wait to try it again.  

I added a couple of thinly sliced carrots and an onion to my version inspired by tangy escabeche recipes.  I also had an inkling that a bit of garlic and chilli would do no harm to this recipe, so threw them into the mix too.  As readers of my blog will know I am a big spice fan - and love exploring new flavour combinations.  The addition of coriander and cardamon adds a lovely citrus and fragrant warmth to the finished recipe. Cucumber with mint is a perfect match,  so the addition of this herb was an easy choice, but fresh coriander would also have been good here.  I added a couple of hot red chillies which I pierced to let the spiciness infuse quickly. 

Do feel free to play around with your flavours and ingredients - as long as you keep your ratios of sugar and vinegar the same you should still create a lovely 15 minute pickle. I think for my next attempt I will make a courgette pickle - heavy on the dill, and maybe with a smidge of lemon zest...  

I served these alongside some pâté tartines for an easy starter, but also had them at lunchtime with cheese and breakfast the next day with a bit of ham on wholemeal toast....then they ran out and I was a little sad. But in 15 minutes you can be back to where you were before they ran out - yay and happy happy joy joy! 

Do please let me know how you get on and what different flavour combinations you try out. 

Instant Spiced Pickles (...well 15 minute pickles!) 

preparation time:  5 minutes
+ 15 minutes waiting/pickling time 

ingredients: 

1 cucumber - thinly sliced 
2 carrots - thinly sliced
1 onion - thinly sliced
1 heaped tbs coriander seeds
4 cardamon pods - (crushed to release the flavour) 
2-3 sprigs fresh mint
1 clove of garlic
1-2 chilli peppers - (pierced several times to allow the spice to infuse)
1 tsp sea salt (or to taste) 
8 tbs Cider/white wine vinegar
4 tbs Sugar 
2 tbs boiling water

method:

1. get a large bowl and dissolve the sugar into the boiled water
2. next add all your other ingredients into the bowl and mix well
3. decant into a sterilised/air tight jar.  I used a Kilner type jar
4. wait for 15 minutes to allow the flavours to infuse/lightly pickle
5. serve straight from the jar, or if your are being posh as an accompaniment to other things.  Great with cheese or pâté or as part of a buffet or picnic menu.  

This pickle lasts a couple of days in the fridge, but you will probably finish them before that!  

I have entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

I have also entered this recipe into 

 cooking with herbs hosted by Karen at Lavender and Lovage

raw beetroot, caraway, lemon balm and mint salad

This big bowl of raw beetroot salad flavoured with caraway, lemon balm and mint is a crunchy super food Summer salad. Beetroot is packed with powerful antioxidants and nutrients. This recipe is inspired by a big bunch of beetroot I needed to use up and some lemon balm I had found while out for a little foraging walk.  Caraway and mint are perfect flavour partners for beetroot - bringing out their earthy sweetness.  The lemon balm adds a fresh, citrus hit to this beetroot salad which also adds an interesting contrast to the earthy beetroot. 

Check out this link for more information about foraging for lemon balm. Remember to be careful when foraging and never pick or use anything unless you are 100% sure what it is.  Here are a few foraging rules to make yourself familiar with if you are going to find this herb in the wild. You can of course buy lemon balm from some supermarkets and may even be growing some in your garden if you are lucky.  

This raw beetroot salad is perfect for a Summer picnic or BBQ and would make a great accompaniment to roast or BBQ meat or fish.   I hope you enjoy and let me know how you get on with making this.   

raw beetroot, caraway, lemon balm and mint salad

recipe by:  chip butties and noodle soup 

preparation time:  10 minutes

ingredients:

1 bunch beetroot (about 4-5 beetroot)

3-4 sprigs lemon balm 

3-4 sprigs mint

glug of red wine vinegar

glug of olive oil

1 tsp chilli flakes

3 tsp caraway seeds

pinch sugar

salt and pepper

method:

1. gently roast the caraway seeds in a pan until they become fragrant then remove from heat.  
2. wash and peel your beetroot then grate.  Be careful as beetroot stains everything pink and gets everywhere - probably not a good idea to wear anything white while doing this! 
3. chop up the herbs then add these to the beetroot with your glugs of oil, roasted caraway seeds, chilli flakes, red wine vinegar, salt and pepper to taste and a pinch of sugar and mix well. Check for seasoning and adjust if necessary.  
4. let it stand for a minimum of 15 minutes before serving to allow the flavours to mingle.  

I have entered this recipe into July's cooking with herbs hosted by Karen at Lavender and Lovage

I am also entering this recipe onto: Four Seasons Food hosted by Delicieux and Chezfoti to go with their BBQ and BBQ sides theme.

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

I have also entered this recipe onto No Croutons Required hosted by Jacqueline at Tinned Tomatoes and Lisa from Lisa's Kitchen.  This month the topic is seasonal salads/soups.  

frozen vodka, raspberry and mint cocktail

My frozen vodka, raspberry and mint cocktail is a refreshing Summer cooler for these hotter days. It is a frozen, blended, alcoholic smoothie type cocktail - with 1 of your 5 a day added for good measure!

I have also tried this recipe with strawberries and it works equally well so feel free to use either or mix and match depending on your preference.    

Unfortunately I wanted to come up with a more glamorous and witty cocktail name however due to the heat my creativity has slowed down slightly.  I have had to resort to merely listing the ingredients instead.  Any cocktail name ideas please feel free to let me know, and if it's a good one I may re-name it in your honour.  Enjoy and remember to drink responsibly!

makes enough for 2 long drinks

5 minutes to blend the cocktail together

ingredients:

mint syrup preparation time:  5-10 minutes for the mint syrup + cooling time: 

mint syrup

2 sprigs of mint

1 cup sugar

1 cup water

makes enough syrup for several more cocktails - store in an airtight container/bottle in the fridge.  

cocktail preparation time:  less than 5 minutes 

frozen vodka, raspberry and mint cocktail

2 cups raspberries/strawberries (leave out a few to garnish if you like)

2 measures vodka (I used 35ml measures) 

2 measures mint syrup

2 measures lime/lemon juice

mint leaves to garnish

1. to make the mint syrup add all the ingredients to a pan and bring to the boil for about 5 minutes to thicken slightly and dissolve the sugar.  Leave to cool and then strain through a sieve.
2. to make the cocktail add all your other ingredients into a blender with a cup of crushed ice and blend.  
3. garnish with a sprig of mint, a few raspberries and a Del boy umbrella if you have one....cheers, na drowie, salute - enjoy!  

I have entered this recipe into July's cooking with herbs hosted by Karen at Lavender and Lovage

I have also entered this recipe into Javelin Warrior's Made with Love Mondays over at Cookin w/ Luv

rose harissa lamb with roasted vegetable & grain salad

Rose harissa marinated roast lamb with roasted vegetable and grain salad.  A quick and easy lamb recipe with loads of interesting flavours - definitely influenced by the cooking of North Africa with the use of spicy harissa paste.  I am using my home made rose harissa but you can of course use a shop bought paste.

This is a dish that should not be served 'piping hot' as this will not bring out the flavours fully. When mixed leave to stand for about 20 minutes before serving.  This would be great as a main course on its own but would also be good as part of a tapas or mezze platter with other dishes.

serves 4 as a main or more as part of a mezze or tapas platter

preparation time:  1 hour-overnight (marinating time)
cooking time:  30-40 minutes

ingredients:

600g lamb neck fillet

2 tbs olive oil

for the marinade:

2 tbs rose harissa chilli sauce (or shop bought harissa)

zest of 1 lemon

2 bay leaves

3-4 cloves garlic

for the roast vegetable and grain salad:
200g quick cook wheat - I use this (bulgar wheat or cous cous would work equally well)

600g mixture of any of the following:

onions

peppers

carrots

sweet potatoes

aubergines

garlic

courgettes

2 tbs olive oil

salt and pepper to taste

to garnish:

2 tbs toasted sesame seeds (to toast just heat gently in a dry pan for 3-4 minutes until lightly browned)

chopped fresh mint
squeeze of fresh lemon juice

instructions:

• put the lamb in a bowl with all the marinade ingredients - leave covered in the fridge for at least 1 hour, but preferably overnight.  

marinading the lamb

• when ready to start cooking, and your marinading is done preheat the oven to about 190C
• chop your chosen vegetables into similar sized chunks, mix with the olive oil, salt and pepper then put in a roasting tin and cook for about 20-30 minutes.  The vegetables should have softened and slightly browned around the edges.  
• to prepare the lamb preheat a frying pan with the olive oil - when hot brown the lamb on all sides then place in a roasting pan with any leftover marinade liquid and roast for about 10 minutes (or until cooked to your liking)
• while this is cooking prepare your quick cook wheat (cous cous or bulgar wheat) according to packet instructions.  When cooked drain and leave to one side. 
• when the lamb is done leave to rest for at least 10 minutes 
• next slice the lamb and mix with the wheat and roasted veg before garnishing with the sesame seeds and chopped fresh mint, finishing with a squeeze of fresh lemon juice. 
• Enjoy with more rose harissa chilli sauce as I do if you like it even spicier!  

Rose harissa lamb with roasted vegetable and grain salad



rose harissa chilli sauce



cumin roast lamb with za'atar spiced chickpeas & rocket

Sunday roast lamb with a twist.  I love this combination of cumin roast lamb and za'atar spiced chickpeas with rocket.  A mixture of Middle Eastern and North African flavours that I love to experiment with.

A great alternative to the traditional Sunday roast and ready in half the time.  Full of punchy, strong, earthy flavours and perfect for these warmer Spring days (OK - I am being hopeful as there is a bit of sun in the sky and I didn't wear my waterproof jacket when going out today!).

My za'atar spiced chickpeas are inspired by a recipe for garbanzos con espinacas (chickpeas with spinach) from the fabulous Moro Cookbook by Sam and Sam Clark.  They go great with this roast lamb but would work equally well as a side dish to any roast or as a tapas with other dishes.

The lamb would also work well with my za'atar roast potatoes or easy flat breads

I hope you enjoy - let me know how you get on......

serves 4-6 people

ingredients:

cumin roast lamb

1.5-2kg lamb shoulder
2 tbs cumin seeds
1 lemon
2 bay leaves
1 head garlic
salt and pepper

za'atar spiced chickpeas & rocket

150g rocket (spinach and watercress would work well too)
2x400g tins cooked chickpeas
400ml water
1 tsp chilli flakes
6 cloves garlic chopped
1 tbs za'atar
150g breadcrumbs (I made mine by giving some stale white bread a whizz in the food processor)
2 tbs red wine/sherry vinegar
2 tbs olive oil

to serve
fresh mint and coriander chopped
lemon wedges

instructions:

cumin roast lamb

• preheat the oven to 220C 
• squeeze the juice of the lemon over the lamb, then rub in the cumin seeds and salt and pepper.
• place the lamb in a roasting pan with the head of garlic (separated into cloves), bay leaves, and lemon (leftover from juice)
• roast the lamb for 20 mins per 450g plus an extra 20 mins. Cook at 220C for the first 20 mins and then 190C for the remaining time.  
• remove from the oven when done and leave to stand for at least 20 minutes which gives the meat a chance to relax and for the flavours to develop.  

za'atar spiced chickpeas & rocket

• heat a frying pan with the oil, when hot add the breadcrumbs and chopped garlic - fry until lightly golden brown.
• add the drained chickpeas, za'atar, vinegar and chilli flakes and stir-fry for a few minutes before adding the water.  
• cook for a few more minutes until well mixed and heated through.   
• Take off the heat and stir in the rocket to wilt.  
• This dish is best served at room temperature which gives the flavours a chance to mingle - I leave to stand for about 20 minutes before serving.  

and finally....

• carve the lamb into large chunky slices and serve with the za'atar spiced chickpeas.
• garnish with chopped mint and coriander and serve with lemon wedges.
• Enjoy :-) 

slow cooked pork with ras al hanout, rosemary and salt cured orange

This is the first of, hopefully, an ongoing series of recipes.  I hope you enjoy my delicious slow cooked pork recipe with a side of split peas.

Ingredients
2kg pork shoulder

1 large onion
2 or 3 sticks celery
1 large carrot
1 salt cured orange pith removed (preserved lemons can be substituted)
3 large garlic cloves 

Spice rub:
2 tbsp ras al hanout mix
3/4 cloves
2 tbsp sugar
1 tbsp salt
1 tbsp black pepper
2 rosemary sprigs

1. Mix spice rub ingredients and rub over pork joint. Leave to marinade for at least a few hours - I leave overnight. 
2. Add roughly chopped veg, orange and pork to the slow cooker with water to reach half way up the joint. 
3. Cook on low-medium for 6-12 hours. It's done when it is tender and pulls apart easily. 
4. Served shredded or in large chunks with accompaniment of choice 
5. Good served with flat bread/wraps/rice/potatoes - I am happy with most carbs as a accompaniment to this recipe! 

 Split peas with mint, lemon and chilli
2 cups split peas
1 chilli
1 onion
2 garlic cloves
2 lemons (zest and juice)
Olive oil
Handful Fresh mint
Salt/pepper
Pinch of Paprika/ras al hanout 

1. Soak split peas overnight
2. Rinse well then place in large pan with lots of water 
3. Add 1/2 the mint, 1 chopped onion, 1 lemon zest, chilli, 
4. Boil for 10-15 mins uncovered then simmer covered until tender (approx 40 mins-1 hour) Can also be cooked in slow cooker. I did this for about 6 hours on med-high setting but they're done when soft.
5. Drain when done and add remaining mint (leaving a small amount back for garnish) lemon juice and zest, garlic, salt, pepper, olive oil 
6. You can leave chunky but I blend it then add pinch of paprika or ras al hanout and some mint to serve. 
7. Good warm as an accompaniment or cold as a dip or on toasted bread.