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Elephant Garlic Skordalia Skordalia is named after the Greek for garlic ‘skordo’ and makes a fantastic side dish for roast lamb and meaty fish such as tuna or swordfish; it can also be used as a dip for toasted pitta bread or vegetable crudités. It traditionally uses several cloves of raw garlic, but we’ve used milder tasting Elephant Garlic in this recipe - feel free to add extra garlic if you wish!
Ingredients for 4 people 450 g potatoes, peeled
1 clove of Elephant garlic 1.5 tablespoon white wine vinegar or apple cider vinegar
175 ml good olive oil
30ml double cream
Salt and black pepper METHOD1. Boil the peeled potatoes in salted water until they are soft2. While the potatoes are cooking, finely chop one large elephant garlic clove3. Once the potatoes are soft, drain and mash them in the pan. If you have a potato ricer, thiswill produce beautifully smooth mashed potato, which is ideal for skordalia, but otherwisesimply mash them as thoroughly as you can.4. Place the pan of potatoes on a very low heat and add the chopped garlic, vinegar andseasoning.5. Slowly pour the olive oil into the mashed potato, using a whisk as you do so to thoroughlyincorporate the oil.6. Finally, add the double cream, and take the pan off the heat.7. If you are not eating the skordalia immediately, you will need to give it a brief whisk beforeserving to re-combine all the olive oil.

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Handmade Egg Pasta | Hand Rolled & Shaped 9 Ways

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Ingredients

For the papdi

For the topping

400g can chickpeas, drained and rinsed

150g boiled potatoes, roughly cut into 2cm cubes

2 tsp chaat masala

1 green chilli, finely chopped

½ tsp black salt (or use regular salt)

2 tsp rapeseed oil

tamarind sauce

1 pomegranate

1 medium red onion, finely chopped

2 tbsp finely chopped coriander

4 tbsp nylon sev (gram noodles)

raita (recipe below)

green chutney (recipe below)

For the raita

For the green chutney

Method

STEP 1

For the papdi, put both the flours, semolina, carom seeds, cumin seeds and 1 tsp salt in a mixing bowl. Gently mix the dry ingredients with your fingers, then mix in the ghee until you have a breadcrumb-like texture. Gradually mix in up to 10 tbsp lukewarm water, 2 tbsp at a time, until you form a dough and there are no bits left on the sides of the bowl. Turn out onto a clean work surface and knead a few times to form a soft dough. Put the dough back in the bowl and cover with a damp tea towel. Rest for 1 hr.

STEP 2

Divide the dough into six equal balls. Flatten with the palm of your hand, then put on a lightly floured work surface. Roll out into a circle approximately 2mm in thickness. Using a 5cm cookie cutter, cut out as many circles as possible. Put each on a floured work surface to stop it from sticking. Repeat with the other five balls of dough. Once all the papdis have been cut out, take a fork and gently prick them about three times. This stops the papdi from puffing up.

STEP 3

Half-fill a wok or karai with veg oil and heat until one papdi dropped in bubbles and rises to the top. Gently lower a few more into the oil, taking care not to add too many at once. Try to fry them as horizontally as possible to get flat papdis. Cook for a few minutes until golden. They can also be baked: put on baking sheet lined with baking parchment and cook in the oven at 180C/160C fan/gas 4 for 25 mins, turning halfway through, until golden. Once the papdis have been cooked, leave to cool to room temperature.

STEP 4

Meanwhile, put all the raita ingredients in a small mixing bowl along with ½ tsp salt and mix well to combine. Keep chilled until ready to use. Will keep chilled for a day.

STEP 5

To make the green chutney, heat a small frying pan over a medium heat. Add the raw peanuts and toast them for around 3-4 mins, ensuring they don't burn. Take off the heat and leave to cool for a few minutes, then tip into a blender with the coriander, mint, garlic, lemon juice, 1½ tsp salt, the sugar, chillies and 3 tbsp water. Blitz to a thick paste. Check for seasoning and add more salt and pepper, if necessary.

STEP 6

To assemble the papdi chaat, put the following topping ingredients into a bowl: chickpeas, potatoes, chaat masala, chopped chilli, black salt and oil. Fold the ingredients together, making sure everything is well mixed and occasionally mash the potato and chickpea with a fork so it all binds together. Set aside.

STEP 7

On a large serving dish or plate, lay out the papdi quite close to each other to cover the base of the dish. Generously add the chickpea and potato mixture on top of the papdis. Drizzle over the tamarind sauce and repeat with the raita. With a teaspoon, add half spoonfuls of the green chutney around the topping. Sprinkle over the pomegranate seeds, onions and coriander over. Generously sprinkle the gram noodles over the dish and serve. Serve straightaway.

Recipe tip

Papdi chaat is a popular street food in India. Sweet, sour, tangy and creamy, it makes an excellent starter or snack. In Kolkata, the street vendors have all the components ready in their stall. Once a customer orders, the vendor makes up the chaat within 30 seconds, making it quite a spectacular experience to watch! At home, this can be made for canapés or as a sharing platter where the chaat is assembled on a large plate that guests can help themselves to.

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Try this popular street food in India, made up of savoury crispy discs topped with chickpea, potatoes, raita, green chutney, pomegranate and gram noodles

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Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They’re gorgeous when served as part of a Sunday roast

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Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it’s well worth it to accompany your favourite dishes

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The Garlic Farm Isle of Wight | Farm Shop | Restaurant | Café | Accommodation

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The Garlic Farm Isle of Wight | Café & Restaurant Open Daily 10am to 5pm | Shop online for Garlic Products | Garlic Growing tips, Advice & Recipes | Self-catering Cottages & Yurts on the Isle of Wight

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Welcome to suburb cafe - Recent google review “The best food and service.... This place is the perfect place for food. You have to try it!’.

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Ingredients

Method

STEP 1

Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.

STEP 2

Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened.

STEP 3

Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.

STEP 4

Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Season, then scatter with coriander before serving.

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Ingredients STEP 1 Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife. STEP 2 Meanwhile, melt the coconut oil in a large saucepan over medium heat.

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If you’re looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes

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Go back to basics with this green side salad. The simple combination of leaves, almonds and raisins make it versatile and thrifty

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Bursting with goodness, this vegetarian side dish is a great addition to a winter main

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Pesto at The Peacock Alfreton, one of the oldest public houses in Derbyshire, The Peacock dates back to the 11th century. This former coaching house is a real local gem

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Mary Berry shows you how to make an easy lemon meringue pie with no soggy bottoms in sight. It’s a combo that’s as classic as Mary herself.

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How to Cut a Chicken Into 8 Pieces in Under a Minute

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How to Cut a Chicken Into 8 Pieces in Under a Minute

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How to Cut a Chicken Into 8 Pieces in Under a Minute - Kitchen Conundrums with Thomas Joseph

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Our lemon & ricotta ravioli recipe showcases the citrusy gem of both Italian coast and cuisine, its bright flavour suspended in mild yet creamy ricotta, complemented by streaks of aromatic basil and salty Parmigiano Reggiano, all enveloped in fresh, handmade ravioli pasta.

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Move over, tomatoes! This fresh, easy pineapple salsa recipe adds the perfect sweet & spicy finish to tacos, salads, burritos, and more.

When I moved to Austin, I discovered how fantastic fresh salsa could be. Whether made with tomatoes, tomatillos, chiles, or fruit, fresh salsas were always tangier, juicier, and more flavorful than their jarred counterparts. Of course, it wasn't long before I started making my own at home, and this easy pineapple salsa recipe is one of my favorites. With just 7 ingredients, it couldn't be simpler to make. Delectably sweet, spicy & juicy, it's the perfect topping for grilled veggies (or grilled meats, if you're not vegetarian) and all sorts of Mexican-inspired dishes. I hope you love it as much as I do!

Pineapple Salsa Recipe Tips

Want to make the best pineapple salsa out there? Check out these tips before diving into the recipe!

Small pieces are your friends. Be sure to chop all the fruit and veggies in this recipe finely - it may seem time-consuming, but it has a huge payoff, as it really allows their flavors to mix & meld, and you get a little of everything in each bite.

Using leftover (or pre-cut) pineapple will save you time. This recipe calls for just 2 cups of pineapple, so it's a great one to make when you have leftover pineapple in the fridge. If you don't, buy pre-cut pineapple to make this recipe quick & easy. Or break down a whole pineapple and freeze the leftovers to make avocado smoothies for breakfast!

Make it to your taste! This recipe is fun & flexible, so make it how you like it! Add more jalapeño if you want it spicier or extra lime if it's not tangy enough. Try adding red bell peppers for crunch, or stir some mango into the mix. Alternatively, check out my mango salsa, my peach salsa, or my kiwi salsa verde for more fruity salsa ideas!

What to Serve with Pineapple Salsa

I first made pineapple salsa for these stuffed peppers, and I've been in love with it ever since. You can find it in the recipe for these nachos or this burrito bowl, but it would also be excellent with any of these dishes:

Even better, top it onto a DIY-burrito bowl with cilantro lime rice, veggies, black beans, and guacamole or serve it on its own with plenty of tortilla chips and margaritas to drink!

The salsa will keep well in the fridge for up to a week, so prep it ahead and top it onto salads, bowls, tacos, and more all week long!

If you love this pineapple salsa recipe...

Make sure to try my tomatillo salsa, pico de gallo, or cilantro lime dressing next!

Pineapple Salsa

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This easy pineapple salsa will be your new favorite summer snack! Spicy, sweet, and super fresh, it comes together with just 7 ingredients.

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Staffordshire oatcakes are wholemeal oat pancakes. Served hot and filled with bacon, mushrooms and melted cheese – they are the perfect hangover cure!