When it comes to domestic deities, I am more a Goddess of Hoarded Objects than a Nigella. The Scots blood runs deep in me. I am loathe to waste. I keep everything – plants, papers, clothes, old letters, bolts of fabric, little bits of plastic with an unidentifiable purpose (I just KNOW that if I throw this white Perspex thingy with the little nubby bit out today I will realize what it’s for tomorrow!), jars of pickles, jams, honey, coulis, sundried this and sunblushed that and enough reams of paper with recipes on them that I feel solely responsible for at least one tenth of the depletion of the Amazon rainforest. I have food stuffs in my cupboard so far past their sell by date that they have taken to calling me “Mommy” when I open the door. All because it’s just so much easier to butter a slice of warm toast than to figure out what to do with a jar of Pears In Port With Szechuan Peppercorns. But I am trying. My New Year’s resolution (along with the perennial drop-a-dress-size one) is, paradoxically, to try a new recipe from the legions in my kitchen cupboard at least 4 times a week. If I think they’re worth a bit more effort than buttering toast, you’ll find them (as well as some of my own concoctions), here. But considering I would include Royco’s Dijon Chicken and chips in my last meal, I’m possibly not the best judge of what is worth more effort than buttering toast…
(Edit: As I now find myself in the country these actual Szechuan peppercorns come from, cooking just any old recipe has become a bit more difficult. So I will try and share here how to adapt our Western recipes when you’re stuck with Eastern ingredients as well as how I have tried to recreate some of the dishes we have encountered on our travels.)
Breakfast
My favourite meal of the day!
Snacks & Starters
- Blue cheese and biltong dip
- Chicken liver parfait
- Creamy sausage stuffed mushrooms
- “Debonairs” Club Sub
- Honeyed pears and walnuts with Port and Gorgonzola
- Mayo dip for fish cakes
- Simple souffles
- Vietnamese Spring Rolls
Soups, Salads & Veggies
- Bacon and blue cheese salad with honey mustard dressing
- Chicken liver salad
- Potato Caesar Coleslaw Salad
- Remy’s Ratatouille
- Roast tomato and garlic soup with bacon and cheese toasts
- Sichuan style braised eggplant
- Spicy Thai prawn and coconut cream soup
Breads & Sides
Mains
- Bernice’s lamb chops
- Boerewors meatballs with cornbread topping
- Cheesy pork chops au gratin with creamy asparagus
- Chicken Satay
- Creamy chicken pasta with basil pesto and sundried tomatoes
- Crispy chicken and chickpea couscous with feta, basil pesto & lemon zest
- “Debonairs” Club Sub
- Fillet of beef with Dijon tarragon sauce, potato rosti and crispy leeks
- Fusion Fajitas
- Oxtail ragu stuffed pasta shells in parmesan cream
- Pasta “Puttanesca”
- Three cheese phylo chicken parcels
- Turkish saffron and honey chicken with almond couscous