I prefer my hummus smooth, with a definite taste of tahini (as well as lemon and olive oil). This recipe was loosely based on one from Serious Eats.
225g dried chickpeas (you can switch for 2 x 400g cans of chickpeas simmered with the vegetables, in place of the cooked ones, but the dried ones are a lot better) 2 teaspoons (12g) baking soda 24g salt 1 small onion 1 small stalk celery 1 small carrot 2 medium cloves garlic 2 bay leaves 350ml Tahini Sauce With Garlic and Lemon (see below) Extra-virgin olive oil, for serving Za’atar, paprika, warmed whole chickpeas, and/or chopped fresh parsley leaves, for serving Soak the chickpeas overnight with 1 tsp baking soda, 2 tsp salt.
From foodandwine.com.
Ingredients Four 1-pint (550-600ml) canning jars with lids and rings 480ml/2 cups unseasoned rice vinegar 240ml/1 cup distilled white vinegar 400g/2 packed cups dark brown sugar 145g/1/2 cup kosher salt 1.2kg/2 1/2 pounds firm-but-ripe plums, pitted and cut into eight wedges each 8 cloves 4 star anise pods One 5cm/2-inch cinnamon stick, broken into 4 pieces 2 teaspoons pink peppercorns 1 teaspoon fennel seeds Directions Fill a large pot with water, cover and bring to a boil.
Ingredients 1 cup dhal - red lentils, or a mix of red lentils and mung dhal. 1 tsp turmeric 30 fl oz (1 ltr) water 2 tbs oil (olive is fine, but not required) 1/2 onion, chopped finely 1 clove garlic, thinly sliced Variation 1 2 small red chilis, fresh or dried 1/2 tsp cumin seeds 1/3 tsp asafoetida (large pinch) Variation 2 3 tbs tomato passata (or a mashed tinned tomato with a little extra juice) 1 green chili, finely chopped 1 tsp ginger, freshly grated Garnish 1 tbs coriander leaves 1-2 red chilis, finely sliced 1 tsp garam masala (optional) Equipment Medium/large saucepan small frying pan spatula Method This is my version, with some variations on the tarka.
This is the sort of thing usually served with roast pork, pork chops, or goose. I’ll give a couple of variations, plus a family recipe that I have never seen elsewhere. It also makes a great filling for crepes/pancakes - put several in a buttered dish, glaze with sugar/caramel, bake for 10 minutes and serve.
Traditional Apple Sauce Take one Bramley (cooking) apple, core, peel and slice it. Put in a small saucepan with a couple of tablespoons of water, and a tablespoon of sugar (at your discretion).
potatoes, boiled - they can be new and unpeeled, or somewhat mature; waxy rather than floury eggs, boiled - 5 minute boiling (mollet) mayonaisse a couple of anchovy fillets mild onion or spring onion Chop into suitable sized chunks, mix and serve.
Serves 6, large casserole required
1 cup cannellini beans - 250g 1/2 cup butter beans - 150g 1/2 small stick salami, cut into chunks - 125g 1 pack of ‘streaky rashers’ - uncured pork, more or less belly; cut into chunks - 350g-500g 1 onion, cut coarsely - vertical slices works for this dish 1 head garlic, cloves skinned; about 10 fat cloves 1 tin tomatoes stock herbs - parsley, sage, rosemary, thyme Soak the beans overnight separately.
500g/1 lb haricot/navy beans 85g/4 tbs treacle/molasses 1 tsp salt 1 medium onion 55g/2 oz dark brown sugar 2 tbs mustard - dijon or english (NOT American) optional: up to 225g/8oz ham/pancetta/bacon, coarsely chopped. soak beans overnight, then drain and cover with water; boil briskly for ten minutes, then high simmer to tender - about 30-40 minutes, depending on the age of the beans.
In a casserole/bean pot put all the rest of the ingredients, including the pork if desired, then add the beans, and just cover them with the cooking water from the beans and any extra boiling water from a kettle that may be required.
2 large carrots, or six small ones
large teaspoon sugar
large teaspoon unsalted butter
small saucepan
knife
Top and tail the carrots; peel only if they need it - use a peeler, or just scrape with the side of a knife. Slice into 1 cm slices (or a little thinner if preferred).
Put the carrots into a small saucepan with the butter and sugar; barely cover with water (no salt).