Hot Hot Cold

I attempted to make this Lamb, Fennel and Pomegranate salad (http://www.williams-sonoma.com/recipe/warm-lamb-and-farro-salad-with-fennel-and-pomegranate.html) a couple of days ago. As usual however my failure to remember all the ingredients coupled with an extreme lack of reverence for recipes left me with a slightly different outcome. Enough for 3 or 4.

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Leftovers: Love or Hate?

Does the word fill you with horror at the thought of ploughing through the same meal for days on end? Or do you revel in the thought of turning last night’s rejects into a whole new meal? I tend to fall into the latter category, although on occasion I have been known to give up all hope at the sight of a week’s worth of leftover chilli. Usually though, I am quite happy to re-imagine food and will consider leftover-meals a success when I think it is worth making them from scratch. Today, my lunchtime fridge-raid was greeted with, amongst other things, salad, cold roast potatoes and home-made aioli. A veritable feast ensued.

Ingredients

Salad

Roast potatoes

Aioli

Method

Heat the potatoes in an oven pre-heated to full whack. Arrange on a plate with the salad leaves and dollop on as much aioli as desired.

To make aioli from scratch: take 1 egg (it must be incredibly fresh and good quality. I really don’t advise doing this unless you know exactly where the egg has come from, i.e. unless you or a friend keeps ckickens), place into a blender and add 2 teaspoons of white wine vinegar. Drop by drop, beat in 300ml oil (I use half olive, half rapeseed) to form an emulsion. Crush in 3 or so cloves of garlic and add a squeeze of lemon if it is too thick. Proceed to scare away the vampires xx