Some of my favorite recipes as well as preparations
starters
use half a small tin of anchovies together with a small jar of capers in brine add 4 cloves of finely chopped garlic momentarily pass through a blender so as it remains reasonably coarse
add about an inch of extra virgin olive oil to a small deep pan and pour the mixture in allowing it to heat up gently at this point add a good handful of large peeled prawns only allowing to heat through
pour over the freshly cooked pasta including the olive oil and dress with finely chopped parsley
soften a finely chopped onion in olive oil using preferably a wok type pan with lid
keeping it on a gentle heat add the four pieces of cod, add a glass of dry white wine, salt and pepper and a good pinch of dry basil
cut a sweet pepper into strips and add together with a tomato cut into four
add about 12 very fine slices of lemon and put the lid on and allow to simmer
add a small pot of double cream about ten minutes before you finish cooking
allow to simmer and serve on a bed of basmati rice
measure out the required amount of basmati rice and wash, put to one side
measure out the same amount of water as the rice adding 10% more
put the water into a deep pan with a tight fitting lid, add salt to taste, add a knob of butter as well as a little extra virgin olive oil, allow to come to the boil at this point add the rice and stir with a wooden spoon
allow to come to the boil at this point immediately turn the heat down to the lowest level possible and place the lid on
time it exactly 12 minutes and then take off the heat and allow to stand for a few minutes with lid on
desserts
try this as a dip for your breakfast toast, it will keep you going for the best part of the day
mix on a ratio of 2 spoonfuls of tahin to one spoonful of carob molasses, mix well and dip your toast
get 12 plump dried apricots, wash and put into a deep bowl, add a large spoonful of sugar and pour enough hot water to cover, leave overnight
remove from syrup and allow ro drain
whip some double cream with a little sugar and fill apricots, stuff apricots with a
baby broad bean salad
boil in salt water until tender drain and add extra virgin olive oil and finely chopped garlic
beetroot salad
boil until tender, cut to required size and add extra virgin olive oil and finely chopped garlic
carrot salad
coarsely grate some fresh carrots add extra virgin olive oil and pomegranate molasses together with salt and pepper to taste
mussels in beer batter
thread a few large mussels onto a wooden skewer (the large new Zealand green lip mussels are ideal) dip in flour
make a batter mix with plain flour a pinch of salt and enough dark ale to make a thick mixture
coat the mussels and deep fry for a few minutes
serve with a wedge of lemon
calamari
cut the squid into rings and put into a deep dish covering it with milk for 24 hours
remove and coat with flour and bread crumbs and deep fry for a few minutes
serve with a wedge of lemon
tahin and yogurt bread dip
put a few large spoonfuls of tahin into a small bowl add fresh lemon juice and mix briskly, it will thicken up and discolor keep adding lemon juice until the color lightens up (it may require the juice of 3 lemons or so) at this point add a equal amount of strained yogurt and mix well, now add a good amount of very finely chopped parsley and mix well
main courses
boil in salt water until tender drain and add extra virgin olive oil and finely chopped garlic
beetroot salad
boil until tender, cut to required size and add extra virgin olive oil and finely chopped garlic
carrot salad
coarsely grate some fresh carrots add extra virgin olive oil and pomegranate molasses together with salt and pepper to taste
mussels in beer batter
thread a few large mussels onto a wooden skewer (the large new Zealand green lip mussels are ideal) dip in flour
make a batter mix with plain flour a pinch of salt and enough dark ale to make a thick mixture
coat the mussels and deep fry for a few minutes
serve with a wedge of lemon
calamari
cut the squid into rings and put into a deep dish covering it with milk for 24 hours
remove and coat with flour and bread crumbs and deep fry for a few minutes
serve with a wedge of lemon
tahin and yogurt bread dip
put a few large spoonfuls of tahin into a small bowl add fresh lemon juice and mix briskly, it will thicken up and discolor keep adding lemon juice until the color lightens up (it may require the juice of 3 lemons or so) at this point add a equal amount of strained yogurt and mix well, now add a good amount of very finely chopped parsley and mix well
main courses
my favorite pasta sauce suitable for 4 to 6 people
use half a small tin of anchovies together with a small jar of capers in brine add 4 cloves of finely chopped garlic momentarily pass through a blender so as it remains reasonably coarse
add about an inch of extra virgin olive oil to a small deep pan and pour the mixture in allowing it to heat up gently at this point add a good handful of large peeled prawns only allowing to heat through
pour over the freshly cooked pasta including the olive oil and dress with finely chopped parsley
cream cod serves four
soften a finely chopped onion in olive oil using preferably a wok type pan with lid
keeping it on a gentle heat add the four pieces of cod, add a glass of dry white wine, salt and pepper and a good pinch of dry basil
cut a sweet pepper into strips and add together with a tomato cut into four
add about 12 very fine slices of lemon and put the lid on and allow to simmer
add a small pot of double cream about ten minutes before you finish cooking
allow to simmer and serve on a bed of basmati rice
basmati rice cooked to perfection
measure out the required amount of basmati rice and wash, put to one side
measure out the same amount of water as the rice adding 10% more
put the water into a deep pan with a tight fitting lid, add salt to taste, add a knob of butter as well as a little extra virgin olive oil, allow to come to the boil at this point add the rice and stir with a wooden spoon
allow to come to the boil at this point immediately turn the heat down to the lowest level possible and place the lid on
time it exactly 12 minutes and then take off the heat and allow to stand for a few minutes with lid on
desserts
tahin and carob syrup
try this as a dip for your breakfast toast, it will keep you going for the best part of the day
mix on a ratio of 2 spoonfuls of tahin to one spoonful of carob molasses, mix well and dip your toast
stuffed apricots (serves 4 )
get 12 plump dried apricots, wash and put into a deep bowl, add a large spoonful of sugar and pour enough hot water to cover, leave overnight
remove from syrup and allow ro drain
whip some double cream with a little sugar and fill apricots, stuff apricots with a
dried almond and sprinkle with finely chopped pistachios
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