Christmas sauces

Here are foolproof instructions for two accompaniments to roast turkey: cranberry sauce and bread sauce. Both can be made in advance and stored in the fridge for a couple of days. The cranberry sauce will in fact keep for much longer if kept in a sterilised jar. Cranberry sauce Serves 6 Ingredients Juice of 1Continue reading “Christmas sauces”

Hollandaise Sauce

Rosa and Zita are already dab hands at hollandaise sauce but the recipe merits recording because it is a key component of Christmas Day brunch – and indeed gets wheeled out as often as our arteries can stand it when we gather en famille. There are quicker ways to make it than the method detailedContinue reading “Hollandaise Sauce”

Fajitas

Like so many of our family favourites, this meal was inspired by Granny, who wheeled out a luxury fajita spread for an Aldwych summer party at Garde over a decade ago. It was, however, only after realising that fajitas were a staple of several GWOD households that I bit the bullet and started making themContinue reading “Fajitas”

Lamb Dhansak

This is Mary Berry’s recipe, demonstrated on television in 2014 and widely available online. Lentils are an affordable ingredient that add substance and a ‘healthy’ veneer to the dish. Although I haven’t yet experimented with a vegetarian adaptation, you could presumably do this by replacing the beef stock with vegetable stock and using a firmContinue reading “Lamb Dhansak”

Mayonnaise & more

There’s nothing wrong with a good ready-made mayonnaise from a jar but there’s also something special and satisfying about making your own: any self-respecting domestic cook should know how to whip one up. Mayonnaise is also the base for countless flavoured sauces, three of which are included here as a riff on the ‘mother sauce’. Continue reading “Mayonnaise & more”

Double Dips

Two recipes in one post again this week because neither feels substantial enough to justify a post in itself. There are countless possible variations upon both of these dips and you should feel free to experiment. As a snack or appetizer they can be accompanied by raw vegetables, toast, pitta bread or tortilla chips. TheyContinue reading “Double Dips”

Bolognese sauce

As Felicity Cloake has written (in her excellent series ‘How to make a perfect…’): “To write on spag bol is to wade into a mire of controversy thicker and darker than any ragu that ever came out of nonna’s kitchen.” There is no definitive recipe for bolognese sauce and many of the ‘authentic’ elements (pork,Continue reading “Bolognese sauce”

Raitha / Tsatsiki

Two recipes in one post this week, because they are variations on the same theme. I usually make raitha with thinner yoghurt and grated cucumber, and I don’t add garlic. The cooling effect of the yoghurt here works well to offset the strong spices of an Indian meal. For Tsatsiki (Greek) or Cacik (Turkish), IContinue reading “Raitha / Tsatsiki”