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Accompaniment

Pico de Gallo


Pico De Gallo is the traditional salad accompaniment served with Beef Fajitas.

The sweet and sharp tanginess of the salad works so well with the homemade Guacamole, sour cream and Beef Faijitas. I love to eat these in homemade
flatbread.

Super simple, but extremely tasty.

Pico de Gallo : Close Up


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Humus


Humus is a great side dish for BBQs, buffets or just served on its own with some delicious homemade flatbread.

This is a very quick recipe, dispensing with the need to soak chickpeas 24 hours before you want to eat them. Occasionally, I have been known to be sufficiently organised to plan ahead and get the preparation done. However, it is rare, so I fallback on cooked, canned chickpeas.

I think this recipe tastes pretty damn good - definitely better than the bland supermarket versions. (I concede that there are some fabulous delicatessen variations of humus about these days that are extremely good.)

The humus was originally served with Chicken Shish Taouk. The garlicky humus worked beautifully with the zingy moist coated chicken.

Humus : Close Up”><br /></a></span><span style=

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Roasted Romana Pepper Salad


The sweet roast pepper flavour coupled with a delicate hint of fresh herbs and olive oil never fails to impress guests, whenever I serve this as an accompaniment. It particularly works well with Lamb Koftas, as well the Pork Souvlaki.

I prefer to blacken the pepper in the oven as opposed to using the direct flame from the hob. This is mainly because, the last time I used the hob, the pepper got super hot and exploded! It literally splattered every wall in the kitchen!! As such, I prefer to use the oven!!

Roasted Romano Pepper Salad : Mix Well

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Tzatziki


Tzatziki is an easy accompaniment to make, tastes delicious and goes with so many different main dishes, from burgers to shoulder of lamb. Always a popular side dish at any BBQ.

Even those that cannot cook, can make this side - as frankly, it invokes no cooking. If you can operate a grater; you can make this.

The Tzatziki will happily last for a day or two, cling filmed in the fridge.

Any lefts overs, normally gets eaten the next day with vegetable crudités and strips of flatbread.

Originally served with
Pork Souvlaki.

Tzatiki : Greek Feast” width=

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How to Make : Chicken Stock


I prefer to buy a whole chicken as opposed to breasts or thighs. See the chicken butchery guide here : coming soon.

Not only are the individual portions cheaper by butchering the chicken yourself, but you also get the carcass.

Whether you roast the chicken for Sunday roast, or simply butcher it for its component pieces, ensure that you save the carcass.

Chicken stock is so simple to make and costs next to nothing - except time. So many recipes require a little stock - and it is so convenient to pull out a couple of frozen ice cubes. (My ice cubes are about 25 ml, defrosted - helps to know!! Happy).

Time and again in my recipes you will see floating frozen chicken stock. It melts perfectly and adds just the same punch as the fresh stock.

Infinitely better than any cube. So much nicer than the wishy washy supermarket imitations.

If you wish for a clear stock, then do not roast the chicken bones - otherwise the same method needs to be followed.

Vary the herbs depending on what is in season / have in larder.

Chicken Stock : Decant” width=

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Thai Spicy Peanuts


Spicy, sweet and salty . Thai Spicy Peanuts are a perfect garnish and accompaniment to most Thai dishes and even more so, Thai salads.

The explosion of flavour and crunch of the peanuts provide a wonderful tastebud treat.

The topping works equally well as nibbles; and I can tell you - are incredibly addictive. At first you think they are too spicy, but you just cannot help yourself, coming back for a couple more and a couple more!

Originally served with
Pork Penang Curry.

Thai Spicy Peanuts : Leave to Cool


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Sticky Jasmine Rice


One of my favourite Thai rice accompaniments is Sticky Jasmine rice.

It is ridiculously easy to make, and tastes delicious.

Why spend so much money on dull takeaway equivalents when you can make this at home in 20 minutes.

This brings back fond memories of sitting on the beach in Hua Hin, eating delicious fresh caught fish wrapped in banana leaves served along side this delicious sticky rice.

Originally served with
Pork Penang Curry.

Sticky Jasmine Rice : Served with Penang Curry

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Yorkshire Puddings


If you are having a traditional
Sunday Roast with Beef, then you really must have Yorkshire puddings.

Light, fluffy and crispy - that is the only way they should be served.

They are really easy to make. I have tried numerous recipes, and this is by far my favourite - it never fails. There is no need to have the batter standing around - equally it will sit in a warm kitchen for an hour or two no problems
(Just give it a good whisk before ladling in to the tray).

Where people go wrong and why they end up with biscuits is as a result of not adding the batter to smoking fat. Lard, having a high burning point really is ideal for the perfect puddings.

This recipe scales up really well for Toad in the Hole - an easy mid week supper.
(If I triple the batter quantities, I will and an addition egg).

Yorkshire Puddings : Roast Beef with all the Trimmings

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How to make Crispy Roast Potatoes


Roast potatoes are a mandatory accompaniment to any
Sunday Roast. They provide a crisp texture that is so essential in balancing the whole meal.

Good potato choice is important, as you want a potato that remains firm on the outside, whilst being melt in the mouth fluffy in the middle.

There is nothing more disappointing in this world than soggy, hard roast potatoes dripping in fat!

The way I make my potatoes, is not dissimilar to the way I make chips. I don’t get into the faff of heating oil in a baking tray prior to cooking. The essential technique is to catch the parboiled potatoes just right - too soft and they will break up, too hard and they will not break off little bits from the corners - just like Goldilocks - you got to get it just right.

The little bits that break of the potatoes are what makes the potatoes crispy. They make a nice sticky coating that crisps up brilliantly. It is for this reason that you need a good floury potato.

Follow this method, and you will never go wrong again!


Roast Potatoes : Roast Beef and Trimmings

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How to make Gravy


If you are having a
Sunday Roast of any description, you really need a good, deep flavoured gravy to go with the meat.

I always make gravy the same way, regardless of the choice of meat. The trivet that the meat cooks on, is the key in my opinion. All the flavours from the vegetables and herbs mingle with the cooking juices from the meat, making a pretty much ready to go jus.

I normally add a glass of wine, red or white to the baking tray, as the meat goes into the oven. This helps to keep everything moist and give the vegetables a good starting point.

To avoid a lumpy gravy, make sure that all the flour has been incorporated into the juices, and no lumps are visible, before you strain in.


How to make Gravy : Beef Roast and Gravy

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Easy Oven Chips


Chips are a wonderful accompaniment to many meals.

This variation uses Dunn’s River Everyday Seasoning. The rub really lifts the chip flavour, giving a great hint of piquant.

The Maris Piper, as you would expect is a great chip potato, waxy enough to hold shape but floury and fluffy in texture.

Why spend extra money on prepared oven chips, when this recipe is just about as easy.

Originally served with
Chicken Kiev.

Easy Oven Chips : Moules Frites


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Lightly Pickled Mango Salad with Hot Nuts


I admit, this is really a Thai dish. However, as I was rambling on about in the Duck Rendang blog, a lot of Malaysian food that you eat out is a fusion of Indian, Vietnamese and Thai.

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Don’t take a photo of me! (Monkey in Langkawi)

Both times I ordered
Duck Rendang it was served with a spicy pickled papaya salad along with several chutneys. Alas, I could not get hold of a papaya, so I gave it a go with mango. I have to say it worked very well, although next time, I would look for a firmer, less ripe mango - mainly for ease - the sweeter mango was nice against the chilli and lime! I would definitely consider giving making a lime chutney a bash in the near future as an accompaniment.

The dressing is a pretty standard Thai salad dressing, incorporating tangy, sweet and sour. It works so well against the fresh herbs and mango - how can you go wrong???!!!

I had leftover, so I turned this into a delicious lunch with almost no effort. It went down very well.

Originally served with
Duck Rendang.

Mango Salad : Delicious”></a></span><span style=


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Quick Guacamole


This a a quick and delicious accompaniment to
Chilli Con Carnie or Hamburgers for instance! Also a wonderful way to use up old avocado and tomatoes!

Dice all the vegetables, mix in the creme fraiche and top with chilli. Job done!

Originally served with
Lazy Leftover Chilli Nachos.

Guacamole : Catch Up


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Pork and Prawn Spring Rolls


Spring rolls are easy to make, if you have a spare hour to two. Once you get into the swing of rolling the filling, it can become quite enjoyable - honest!

At £3 a pop for 6 from the supermarket, these infinitely more tasty and delicious spring rolls are a complete bargain! It also good to know you have used top quality ingredients and no MSG.

I like my spring rolls meaty but at the same time zingy - so I incorporate Kaffir Lime Leaf alongside the chilli and lemongrass.

The spring roll wrappers are easy to come by these days (definitely nor worth making!!!) - I have noticed Waitrose and Sainsbury’s occasionally sell them. I prefer to get them from
Thai Smile.

I hope you make these and enjoy Happy

Originally served with
Spicy Thai Minced Pork.

Pork and Prawn Spring Rolls : Enjoy


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Sesame Prawn Toast


Sesame Prawn Toast are simple to make - if you can make toast you can almost certainly make these!

If you are averse to frying, then place the Sesame Seed topped toast on a lined baking tray and cook for 25 minutes in the oven at gas mark 6.

It is staggering to think of the cost that the supermarkets charge for these delights. I use half a pack of peeled Tiger prawns for the toast, and the remainder goes to the Spring Rolls. (I generally make the two Chinese sides together, so that I only have to clean up once, and rid the house of fried oil smells!). This means for weeks to come, we can pull out a few nibbles from the freezer and chuck in the oven when we get peckish!

Do not buy the small jars of sesame seeds - you will spend a fortune. Instead, pick up a large packet from
Holland and Barrett or other seed and grain health stores.

This recipe requires no cornstarch or MSG, the egg white provides all the binding agent that you will need.

Delicious with a sweet Thai chilli dipping sauce.

Originally served with
Spicy Thai Minced Pork.

Sesame Prawn Toast : Close Up of Toast

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Oven Baked Southern Style Chips


Quick and easy chips.

I won’t pretend they are healthy - but as chips go - they are real potato, soft and fluffy in the middle, and crunchy on the outside.

The punch of spices makes them incredibly more-ish!

A perfect accompaniment to many many dishes. Originally served with
Peri Peri Chicken.

Certainly cheaper and better than the shop bought, frozen equivalents.

Oven Baked Chips : Close Up


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Greek Salad


An amazingly tasty and easy lunch to cook.

With the Greek Kalamata Olives and Feta Cheese, this salad knocks your socks off.
(Sorry to sound Jamie’esque)!!

This salad is a wholesome and healthy lunch or a perfect side for Lamb Koftas etc!

Greek Salad : Close Up


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Peas and Rice


Peas and rice is the traditional side served with Jerk Chicken. In Jamaica, peas refer to beans.

If you cannot get the Caribbean mixed beans, kidney beans will work equally well.

The garden peas are not traditional, but give the rice a nice crunch.

A hearty and warming dish, with a subtle spiced fragrance and flavour.

If you wish to make this vegetarian, then substitute the chicken stock with vegetable stock.

Originally served with
Authentic Jerk Chicken.

Beans and Rice


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Tangy Fresh Garlic Bread


Garlic bread works well with so many Italian dishes as a great accompaniment.

Penne pasta to Lasagne, it never fails to add a great crunch and zing!

Can also be frozen, uncooked and cooked through from frozen
(takes 45 minutes).

So much better than takeaway or shop bought equivalents. The parsley and lemon are the key!

Originally served with
Breaded Chicken and a Herby Tomato Sauce.

Garlic Bread : As an Accompaniment




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Coriander and Lime Rice


A delicious cooling, sticky and fragrant rice. Ideal for hot curries or fish based mains.

Originally served with
Chinese Steamed Sea Bream.

Coriander and Lime Rice


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Flatbread


Flatbread are simple to make and taste delicious. The dough can be frozen and used when required. (It defrosts in seconds from the microwave).

Add cumin, coriander or almond flour to add more distinctive flavours.

Originally served with
Lamb Koftas.

Lamb Kofta : Flatbread : Keep warm in a teatowel


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Tomato Salsa


A lovely zingy, spicy tomato salsa. Tastes great as a side to most summery dishes!

Originally served with the
Lamb Koftas.

Tomato Salsa


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Aromatic Rice


Aromatic rice is a perfect accompaniment to any Indian curry dish.

Originally served with my
Hot Lamb Curry.

Fragrant and Hot Lamb Curry and Aromatic Rice


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Potato and Spinach Patties


These spinach and potato patties are delicious as standalone nibbles, or to provide a bit of crunch and texture with a curry.

Simple to make and so much cheaper than the shops!

Originally served with a
Monkfish Curry.

Onion Bhajis



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Onion Bhajis


Quick easy and very delicious. Once you have made your own, there really will be no going back.

Originally served with
Monkfish Curry.

Onion Bhajis


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Sag Aloo


Sag Aloo is one of my favourite Indian Sides, and goes well with every curry I know!

Originally served with
Monkfish Curry.

Sag Aloo




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Stuffed Potatoes


These potatoes are great for a lunch, and can be adapted easily to use whatever you have left over.

Originally served with Tom Kerridge’s
Fried Chicken in a Basket
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Jerked Sweetcorn


These jerked sweetcorn work well with burgers, racks of ribs - anything a little spicy and tangy! Highly recommended to eat with Tom Kerridge’s
Fried Chicken in a Basket.

“Prepared


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Coleslaw


A delicious tangy ‘slaw. Ideal with Toms Kerridge’s wonderful
Fried Chicken in a Basket.

Coleslaw


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