Category Archives: Starters

Crackling Pork Belly

Crackling Pork Belly
Write a review
  1. 3 to 4lb pork belly, bones removed, skin intact and finely scored
  2. - For the rub
  3. 3 garlic cloves
  4. ½ teaspoon dried chili pepper flakes
  5. 2 tablespoons light soy sauce
  6. 1 tablespoon peanut oil
  7. 2 teaspoons salt
  8. a lightly heaped teaspoon Chinese five-spice powder
  9. - For the peach salsa
  10. 2 scallions
  11. 1 small red chili pepper
  12. 3 peaches
  13. 8 cherry tomatoes
  14. juice of 2 limes
  15. 3 tablespoons olive oil
  16. A few sprigs of cilantro
  1. For the rub, peel and crush the garlic to a paste, stirring in the soy, dried chili flakes, peanut oil, salt and five-spice powder. Spread this paste over the skin and underside of the pork belly. Leave it to marinate in a glass dish for 4 hours to 12 hours.
  2. When the pork has marinated, preheat the oven to 425F. Place the pork in a roasting tin then cook, skin-side up, for about 20 minutes. Lower the heat to 375F and continue cooking for a further 40-50 minutes, or until the skin is dark and crisp. Leave for 10 minutes to rest, and then carve.
  3. Meanwhile, to make the peach salsa, trim and finely chop the scallions, finely chop the chili, peel, stone and finely chop the peach and halve the tomatoes. Mix gently then dress with the lime juice, cilantro, and the olive oil.
  4. Serve the ribs with the peach salsa on the side.
  1. Ask your butcher to score the skin finely for this as the crackling is essential. The first brief roasting at the higher temperature is essential to set the skin on the route to crispness. These ribs are not sweet and sticky but lightly crisp.

Curried Devil Eggs

Curried Devil Eggs
Write a review
  1. 12 large eggs, cold
  2. 1/2 cup mayonnaise
  3. 2 teaspoons Dijon mustard
  4. 2 teaspoons white wine vinegar
  5. 1/2 teaspoon curry powder
  6. 1/2 teaspoon mustard powder
  7. 1/4 teaspoon cayenne pepper
  8. 1/8 teaspoon paprika, plus more for garnish
  9. Kosher salt
  10. Finely chopped fresh chives, for garnish
  1. Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
  2. Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way).
  3. Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
  4. Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with a fork until smooth.
  5. Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

Moroccan Butternut Squash Soup

Moroccan Butternut Squash and Goat Cheese Soup w/Coconut Ginger Cream
Write a review
  1. 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
  2. 2 tablespoons coconut oil
  3. 1 red bell pepper, chopped
  4. 4 cups butternut squash, peeled + cubed
  5. 1 teaspoon spicy curry powder
  6. 1 teaspoon smoked paprika
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon cinnamon
  9. 1/2 teaspoon cayenne pepper
  10. 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
  11. 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
  12. 2 cups veggie broth
  13. salt and pepper, to taste
  14. 4 ounces goat cheese, softened + more for topping
  15. roughly chopped cilantro + pistachios, for topping
  16. 1/2 cup cooled canned coconut milk
  17. 1-2 tablespoons fresh ginger
  1. Preheat the oven to 400 degrees F.
  2. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
  3. Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
  4. While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
  5. Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.
  6. To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve aside a hot piece of naan .
Adapted from Half Baked Harvest


Kinilaw (Filipino Ceviche)
Write a review
  1. 1 can of coconut milk
  2. 3/4 cup coconut vinegar
  3. 1/4 cup Ginger
  4. 1 tsp fine sea salt
  5. 1/4 cup olive oil
  6. 2 Tbsp red onions
  7. 5 slices Thai chili
  8. 1/8 tsp yuzu juice
  9. coconut milk dressing
  10. 5 kampachi slices
  11. 2 Tbs sliced cilantro stems
  12. 2 Sliced Green Onions
  1. Slowly add 3/4 cup coconut vinegar to 1 can of coconut milk. Stop when the acidity and fattiness are balanced. Add ginger to taste, about 1/4 cup. Add 1 tsp fine sea salt and 1/4 cup olive oil. In a small mixing bowl, combine 2 Tbsp red onions, 5 slices Thai chili, 1/8 tsp yuzu juice, and coconut milk dressing. Pour into the serving bowl. Arrange 5 kampachi slices (about 2 oz) on top of the dressing and season with sea salt, sliced cilantro stems, Thai chili, black pepper, and red and green onions.
  1. From Esquire On-Line