Somehow, despite a relatively agnostic upbringing, I have a lot of Jewish recipes as standbys in my collection. I don’t live in a particularly Jewish area, nor know any particularly active Jews. Maybe it’s the cunning economy ingredients that agree with me, using what there is to make outstanding hearty dishes. There’s so much love poured into them, which I […]
Read moreI made another omelette (though with pancetta instead of chorizo this time, all smoky and perfumed) and wanted some sort of side salad to balance it out. I hit upon the idea of juicy tomatoes paired with sharp raw shallot. I didn’t want the onion too raw so I allowed them to break down a little in vinegar for a […]
Read moreYet another taste of Jamie’s America, and yet another Navajo treat: churro lamb. This obviously isn’t actually churro lamb but I hope Jamie Oliver will consider tasty Essex lamb good enough! The secret to this roast lamb is in the pre-roast baste, which is a really unusual but tasty mix: juniper berries, mint and garlic with plenty of salt and […]
Read moreThis was another foray into Jamie’s America. Sticking with the Navajo theme, the idea of little balls of fried batter with hot chocolate for dipping was too much to resist. Churro comes from the breed of lamb that the Navajo farm, and the dumplings are supposed to be shaped like sheep’s horns! It starts with butter and water boiled together […]
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