Okonomiyaki is a Japanese kind of pancake or tortilla, the name loosely translates to “fry as you like it”. There are many regional styles and variations and this is just one example. You you can vary the ingredients according to your liking. It is fast, filling and very satisfying. Continue reading Okonomiyaki
A friend got me interested in fermented food. The simplest of these is sauerkraut – it literally makes itself. Continue reading Sauerkraut
1 tb butter
1/4 cup chicken stock
1/4 tsp thyme
400 g white cabbage, sliced fine
half a hard cooking apple i.e. granny smith, cut into small cubes
salt and pepper
Heat up the first three ingredients in a large pot then add the cabbage. Put the lid on and sweat for 3 mins, add apple and sweat another 4 mins until wilted. Sprinkle over parsly, season well and serve.
Great with sausages.
2 tb olive oil
400g stewing lamb, cut in 1cm pieces
1 large tb tomato puree
1/2 medium onion, grated
1/2 cinnamon stick
2 tsp caraway seeds
175g basmati rice, washed and soaked in salted water for 3 hrs
500g white cabbage, shredded
small bunch parsley, roughly choppped
salt and pepper
200g greek yoghurt
Heat olive oil in a saucepan, add lamb, puree, onion, cinnamon and cover with water. Bring to a gentle simmer for 30 mins, until lamb is tender. Remove and season.
In another saucepan fry the caraway in the butter to release the flavour, then add rice and cook briefly, then add lamb, cabbage and half the parsley. Add water to just cover, cover with greaseproof paper and a lid and steam for 8 mins. NB easy to add too much water.
Remove lid and paper and stand for a few minutes. Garnish with remaining parsely and serve with yoghurt and lemon wedges.
A favourite of Lukas.
Source: Moro Cookbook