Sometimes it is the simplest of dishes that give the most satisfaction. This is very much one of those dishes! It is hard to better simple roast potatoes – but this is a dish that does that!. Indeed it would be a lovely simple supper dish in its own right! This is a sautéed potato dish with onions, garlic, rosemary and peas. The secret is to hold your nerve and cook it for (more…)
We have returned to this dish so often – in so many ways it has been the ‘go to’ dish of the summer! It has also been popular with friends who have adopted the dish and have added it to their own regular cooking repertoire. It is incredibly versatile and so easy to cook too! – see original post with recipe here
The transformation of a simple fennel bulb and a handful of small tomatoes requires no more than some heat and a heavy metal surface on which to allow the caramelising process to occur. To balance the dish, a little salt and pepper, perhaps a teaspoon of fennel seeds and some rapeseed oil – let the magic begin!
Whilst you could do this dish in a domestic oven it is perfectly suited to Kamado cooking with a combination of bottom heat and oven cooking.
We have served it as a Tapas, as an amuse bouche, with flaked parmesan, with fish, with steak, with pork………………..
The only decision making you need is how caramelised you want to make it. On one occasion we left it, as we thought, too long, and if anything it was better still …………….. this is just a dish that keeps on giving!!!
Try your own twist on how you serve it, but remember to share your best ideas with us here!
When we were in Italy we were very fortunate to be given some Mazze di Tamburo (Parasol mushrooms). These were found in the local chestnut groves and although we had seen them growing, our knowledge of wild mushrooms is such that unless we are with someone who clearly knows what they are doing – we leave them well alone! We can buy our fungi in the local vegetable shop (these will almost always have been found by local people who actually know that what they are picking is safe!). These however were a gift from someone we trusted and this made them all the better! (more…)
Whilst I have come to love the taste and aroma fennel seeds bringto many Tuscan dishes, I have only occasionally cooked with fennel bulbs. So with some fennel bulbs to use it was time to search the internet for something simple. This is therefore based on a Jamie Oliver recipe for slow roasted fennel. It is a very simple recipe. (more…)