The Family Cook Book

This recipe is from Moro.We were cooking for 12 on Saturday night and had it amongst other Tapas style starters. Beetroot is one of those things that we all agreed that we hated when we were kids and its vinegary purple stain infected our sliced ham and egg in our oh so dull English salad....but when given a little Mediterranean love it is transformed into a wonderful thing. The big cheat was that I bought pre-cooked beetroot (NOT PICKLED THOUGH!!!)from the Waitrose veg section.let them get up to room temperature btw Here's the full recipe from the Moro Cookbook This is a classic dish that adds vibrant colour to any mezze spread. When beetroot are in season you may come across the golden and stripy varieties. While not entirely traditional, a combination of these can make this dish even more startling. Nigella (or black onion seed) is an aromatic, charcoal- black seed similar to black sesame in shape. It is sprinkled on yoghurt and flatbreads, especially in Turkey. For the beet

I caught the tail end of Nigel Slater cooking this last night on telly .... this will remind me to cook it sometime soon Makes 12-16 — enough for 4 or more Ingredients 75g fine or medium cracked wheat 250g raw beetroot 1 small to medium onion 400g minced lamb 2 or 3 large garlic cloves, crushed 2 heaped tbsp chopped dill 1 small handful chopped parsley A little groundnut oil For the dressing Cucumber, about a third of a medium one A handful of capers 4-5 sprigs mint, chopped 200g yoghurt Method 1 Put the cracked wheat in a bowl, pour over enough boiling water to cover, then set aside to swell. 2 Peel the beetroot and onion and grate them coarsely into a large bowl. Add the minced lamb, garlic, dill, parsley and a generous grinding of salt and black pepper. 3 Squeeze any water from the cracked wheat with your hands and add the wheat to the meat. Mix everything together thoroughly, then squish the mince into little patties about the size of a flattened golf ball. Cover with cling film (I

We did this recipe on Saturday night. This is a slightly amended version of it. ingredients 50g unsalted butter 4 large cox apples 50g flaked almonds 2 tbs brandy 1 orange 1 lemon 100g light muscovado sugar 75g raisins and sultanas 1 heaped teaspoon allspice To prepare your apples Take your butter out of the fridge about 15 to 30 minutes before you start making your baked apples so it has time to soften a bit first Preheat the oven to 180°C/350°F/gas 4 Use an apple corer to remove the cores from your apples, then carefully score around the middle of each one, using a knife Take a little slice off the bottom so they don't roll over in the pan Place the apples in a baking dish. Put the dried fruit into a large bowl with most of the almonds and grate in the zest of the orange and lemon and the juice of the orange Warm the brandy and add to the mixture ... let it soak for a while Now add the rest of the ingredients Using your hands, mix well, squeezing all the flavours into the butter

Lets face it the weather has officially turned ....... turned to crap that is. This change in the weather is not the harbinger of much that is good, aside that is from a reason to start to cook wintery dishes like this one from the ever smiling Bill. Lamb Chops with Sweet Potatoes & Lemon Ingredients * 1 tbsp Extra virgin olive oil * 1 pinch Sea Salt * 1 pinch Black Pepper * 6 Lamb chump chops * 2 Red onions, freshly sliced * 2 cm Piece of fresh root ginger, grated * 4 Garlic cloves * 1 Red chilli, finely chopped * 1 tbsp Ras el hanout * 5 Tomatoes * 800g Sweet potatoes * 2 tbsp Lemon juice, or to taste * 1 tbsp Soy sauce * 1 tbsp Honey * 1 Cinnamon stick * 500g Steamed couscous or rice, to serve * 1 handful Coriander leaves, to serve Serves 4 Method Freshen up this slow-cooked dish with a crunchy radish and minted cucumber salad. Instructions Preheat the oven to 180C/Gas 4. Heat the olive oil in a flameproof cass

Slow-cooked shoulder of lamb with pumpkin and sprouting broccoli by Skye gyngell I am in a bit of a Skye Gyngell phase at the moment and I saw this online and thought if I blogged about it I might cook it. the recipe When I was a child we often ate lamb accompanied by roasted pumpkin. It is a lovely combination, both warm and sweet. The lamb is slow cooked here until it's almost falling apart – it is the nicest way I know to eat it. Ingredients 1 shoulder of British lamb 6 cloves garlic 1 small bunch marjoram 8 anchovies 3 tbsp good-quality red-wine vinegar (such as Volpaia) Sea salt and freshly ground black pepper 1 ripe pumpkin 2 tbsp extra-virgin olive oil 1 dried red chilli 1tbsp extra-virgin olive oil 500g/1lb sprouting broccoli 1 litre/13/4 pints water Method Heat the oven to 160C/325F/Gas3. Lay the lamb shoulder on a baking tray. Place the garlic, marjoram and anchovies in a pestle and pound with a mortar until you have a rough paste. Add the vinegar and stir to combine. Rel

at the suggestion of my dear friend Will I am now going to try tweeting when I upload new stuff ... follow me at http://twitter.com/barrycooks

A very easy recipe from Bill Granger's Sydney food Lisa and I had this for dinner on Saturday night. Everyone else was out partying somewhere in the world .. so it was just us, a bottle of wine (not too much for the cab driver) and the telly .... marvellous! NB. Bills said 'drizzle the yoghurt dressing' we went a bit heavier than that, I love the yoghurt and lentils combo, so we left the bowl on the table and kept coming back for more Ingredients 8 oz lentils du Puy 3 finely sliced spring (green) onions 4tbs cup olive oil 2 tablespoons red wine vinegar 1 green chilli, finely chopped sea salt freshly ground black pepper 1 teaspoon ground coriander 1 teaspoon ground cumin handful of chopped coriander leaves 1 teaspoon turmeric 20 raw prawns, peeled and deveined To serve 1 handful baby spinach leaves 1 handful interesting robust salad leaves (eg rocket) 100g green beans, blanched and refreshed mint yoghurt dressing (below) Place lentils and one-and-a-half cups of water in a sa