Recipes from my Kitchen, Edinburgh, Scotland
Here is a simple pesto with a twist that really makes it unique. It is earthy from the kale and the hazelnuts, in contrast to the richness of traditional pesto. If you are going to make this you need to use a food processor as a mortar and pestle will not get the kale broken … Continue reading No.68 Kale & Hazelnut Pesto
I grew up on these as a kid and would always sneak into the fridge to get one more, then I would sneak back to get another not long after. They are so simple to make - no bake and taking no time to make. Be warned, they aren't light on the calories! These are … Continue reading No.67 Chocolate Peanut Mallows
Ask my wife about BBQ and she will point to my DIY smoker in the garden made from flower pots and how it has not been used in the past 3 months. The reality in Scotland is that it is not known for it's fine weather and frankly, after working for 8 hours, starting a … Continue reading No.66 Peter’s Ribs
In my travels abroad I have visited Thailand once on cruise and then returned on my honeymoon not that may years later. Both these times I have been surprised by the food, especially with the small cafes and restaurants on road sides and by the sea. This recipe reminds me of when I was at … Continue reading No.65 Pineapple Fried Rice
Salting was used traditionally to increase shelf life but in today’s age the process is now for flavour. Salt draws out the moisture (osmosis for you science guys) and by doing this increases the concentration of flavour. The texture changes too, almost like the dry aging of a steak. If salted for long enough the … Continue reading No.64 Salted Beet Carpaccio
Fritto misto, literally 'mixed fry' is something I will never have too many times. I have enjoyed it on small greek islands at a café on the habour and in posh italian restaurants in Scotland, however, it is those meals in the habour cafes, with the frugal use of whatever fish is available, that stand … Continue reading No.63 Scottish Fritto Misto
Here is a simple summer side dish that can be made on the BBQ or on the hob. Plenty of fresh vegetables to counteract the heavy burgers and sausages of the summer. The idea here is to "blacken" some of the vegetables to create a rich flavour. Surprisingly the scallions completely change flavour creating a … Continue reading No.62 Grilled Scallions, Courgette & Sprouting Broccoli
