Appetizers

Crab Pizza August, 2010

If you have conjured up an image of a traditional pizza topped with crab, baked in a wood-fired oven and cut into wedges – stop. This pizza is not baked, nor is there a thin, crisp crust. In fact, the only similarities to that Italian masterpiece we all recognize and love are: one, it is flat; two, the ingredients are layered; and three, cheese is an ingredient (albeit not mozzarella).

Curry-Leaf Popcorn June, 2010

Using the true versatility of the flavour of the curry leaf, I was inspired to create a dry seasoning for popcorn!

Fresh Rosemary Crackers June, 2010

Fava Bean Puree June, 2010

This purée makes a great spread for toasts and is perfect with a glass chilled white wine before a meal.

Cheese Twists March, 2010

This recipe uses an old dough method that incorporates a piece of mature dough into a new piece of dough. Simply tear off a piece of dough from any white bread dough recipe after the first rise and pop it in the fridge for the following days cheese bread dough. The result is a more flavourful bread as the piece of old dough has had time to mature.

Manchego Chive Bites March, 2010

One of Spain’s regional heroes (and probably it’s most recognized cheese) is Manchego: a deliciously tangy sheep’s milk cheese with a recognizable herringbone skin. If you have never sampled Manchego cheese on its own, I highly recommend you do. Then pair it with something a little sweet, like membrillo (quince paste). The salty-sweet combination is a mouth party! I will also recommend making these little cheese bites – crispy and warm tossed in a little Maldon sea salt that has been flavoured with smoked paprika. They're highly addictive — I’ll even admit to eating them cold.

Easy Peasy Headcheese March, 2010

I have two ways of making headcheese: the easy way for home and the ridiculously hard way for the restaurant (which also happens to be ridiculously delicious and worth all of the effort). This may look like quite a list of ingredients and instructions but trust me — it is easier than it initially looks, especially when you take into consideration the fact that there is really no skill in the cooking, just in the butchering.

Welsh Rabbit March, 2010

Cheshire is the choice of the neighbouring Welsh for their famous Welsh rabbit. Or should that be Welsh rarebit? Most of us would probably say rarebit, but rabbit was the original name recorded in 1725. It was not until some sixty years later that the term rarebit was coined, perhaps in an attempt to distinguish this cheese based dish from the one made with the animal. But what does it have to do with the Welsh?

Grape and Green Chilli Chaat March, 2010

Purple grapes bursting with sweet juice, play peek-a-boo with aromatic coriander and are a treat for the senses when paired with soft salty cheeses like Feta.

Strawberry Chaat March, 2010

Succulent strawberries flirt with green herbs and are great on top of crackers or as a pairing for creamy cheeses such as Riccota and Mascarpone.

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Appetizers