Recipes, Food Photos & Discussion at Open Source Food

Kofte with Tzatziki

Tue, 17 Jun 2008 06:34:00 +0100

For the tzatziki, simply combine all ingredients, mix well and cover and refrigerate until use.

Note that you are well-advised to pre-soak your skewers in water for several hours - I didn't and as you can see they are rather scorched!

For the kofte:

Combine all ingredients in a bowl and mix very…

Watercress Soup

Wed, 04 Jun 2008 05:58:56 +0100

Heat the oil & butter in a large heavy pan on a medium heat.
Add the onions & potatoes and sweat for about 5 minutes, making sure they don't stick or brown.
Add the stock and simmer until the potatoes are just soft - but before they disintegrate - about 15 minutes.
Add…

Citrus Seared Tuna Salad

Tue, 12 Feb 2008 09:19:15 +0100

This is a kind of stripped-down, elegant salad nicoise and I think it makes a lovely starter. The peppery watercress and sharp dressing are perfect with the just-hard boiled eggs and tender tuna.

Prepare the dressing by mixing all ingredients and mixing well (say, by shaking in a jar). Re-shake just…

Stuffed Pork Tenderloin

Fri, 05 Oct 2007 04:40:01 +0100

This is an absolutely fantastic recipe (which, incidentally, serves 3 hungry people) if I say so myself - I just love eating this. It's somewhat decadent but definitely delicious. I tend to have this with quite plain vegetables, because it's so rich- maybe new potatoes and either spinach or french…

Smoked Trout Towered Salad

Thu, 04 Oct 2007 04:35:20 +0100

This is a great dinner party starter - super easy and you can do everything in advance, in fact you should because it's better if the mixture is given a little while to sit. It looks great on the plate and is perfect served with a slice or two of…

Indian Marinated Mackerel

Tue, 02 Oct 2007 04:12:42 +0100

This is a wonderful, fresh-tasting and healthy dish. Serve it with saffron rice or bombay potatoes. Mackerel, being quite a strongly flavoured fish, stands up well to the curry flavours. You can very the chilli level according to taste. 1. Lightly toast the fennel, cumin & coriander in an oil-less…

Braised Lamb Shanks with Lentils

Sun, 22 Jul 2007 06:47:32 +0100

This really is a lovely one for winter. I use anchovies in this recipe, but please don't think that's weird. They're just so so good with lamb and totally lose their fishy taste once cooked. They sort of disintegrate and just make it very tasty. It's worth noting that the…

Hot Thai Fish Curry

Thu, 19 Jul 2007 03:35:07 +0100

Firstly please excuse my food photographer (currently me with my mobile phone). I love Thai food and this couldn't be easier. I've used 6 bird's eye chillies here which are VERY hot - you could either deseed them to reduce the eat, or just use a milder chilli. Don't leave…

Stuffed Conchiglioni

Wed, 31 Dec 1969 16:00:00 +0100

I used a deep non-stick frying pan for the sauce - you could use a saucepan obviously, but I was going for speed. You can prepare the pasta slightly in advanceif you like, rinsing with cold water after cooking (but be careful it doesn't all just stick together). It's a…

King Prawns with Galangal and Garlic

Wed, 31 Dec 1969 16:00:00 +0100

King prawns are just amazing - I get mine from my local Oriental supermarket - they're raw and frozen but are fresher than most prawns you'd buy 'fresh'. I've said 900g here, but that's including the ice glaze - but to give you some idea, this was about 14 BIG…

Moroccan Lamb Stew

Wed, 31 Dec 1969 16:00:00 +0100

This is an easy but extremely tasty dish - mildly spiced and great for winter. Serve with some flatbread or pitta.

Mix the olive oil, oregano, cumin, coriander & garlic in a bowl. Add the lamb and cover it well. Marinate for 2 hours.
Fry the onion & shallot with the peppercorns…