Light Summer

  • Pizza, perfect for the Ooni

    , , , ,

    The day before you want to have pizza, combine the water, yeast and sugar or honey in the bowl of the stand mixer. Add the flour and salt on top, then mix with the hook attachment on medium for a good 15-20 minutes. We’re looking for a smooth, elastic dough. That means there shouldn’t be…

  • Grilled Asparagus

    , , ,

    Break off the woody end of each piece of asparagus, then slice them in half. Mix with the other ingredients and leave to marinade for 20 minutes. Heat the grill on high while marinading, then turn down to low. Lay each piece of asparagus on the grill and don’t touch for five minutes, then move…

  • Tahini Wings

    , , ,

    Mix the prepared chicken wings with all the ingredients except the za’atar and marinade for an hour or two in the fridge. To cook, heat the grill on full for twenty minutes. Meanwhile, sandwich the wing pieces in the flippy cage thing that is probably meant for fish. Once the grill is hot, turn down…

  • Gnocchi

    , ,

    This is a recipe for two people. Prick the potatoes all over and bake at 220c for half an hour then turn down to 200 for another 15-20 mins. Take them out of the oven and cut them in half, allowing them to steam for three or four minutes. When you can pick them up…

  • Easy Chicken Kebabs

    , , ,

    Mix together the chicken pieces with the spice blend and the salt and pepper. In the nutribullet, blend together the date and tamarind sauce, the pomegranate molasses, the olive oil, the shallot and the garlic. Mix the resulting marinade with the chicken and leave to marinate for half an hour. If using the oven, set…

  • “The Lebanese Guy” – Harissa Lamb and Chickpea Ragu

    , ,

    Place the onions in a large frying pan with a little olive oil and a pinch of salt and turn to a low-medium heat. Cook slowly and gently until sweet and a little golden. Move the onions to the perimeter of the pan and break up the mince into the centre, turning the heat up…

  • Vietnamese-ish Grilled Chicken Thighs

    , ,

    Blitz up all the ingredients except the chicken thighs. Pour the marinade over the chicken, turning to thoroughly coat all over. Leave to marinade for at least an hour, up to overnight. If any more than an hour, put in the fridge. To cook, remove the chicken from the marinade, allowing it to drip, and…

  • Pork Schnitzel/Tonkatsu

    ,

    There are differences between schnitzel and tonkatsu, but this is just a quick easy weeknight dinner of crunchy porky goodness. Place the two pork loin steaks between two pieces of greaseproof paper and beat them with a rolling pin until they’re about half their original thickness. Take your time and be careful not to break…

  • Shakshuka

    , , ,

    In the smaller Le Creuset skillet, heat a little vegetable oil or other neutral oil over a medium heat. Add the onions with a pinch of salt and fry for a couple of minutes until soft. Add the sausages, making sure to clear the onions out of the way and give the sausages contact directly…

  • Mortadella and Artichoke Ravioli

    , ,

    Place all but one of the slices of mortadella in the bowl of the food processor along with the artichoke hearts, ricotta, lemon zest, the garlic, the parmesan and four of the sage leaves. Blitz well, until smooth. Season to taste, being quite bold, and spoon into a piping bag. Chill while you roll your…