DOUBLE DIPPING

Bonjour summer! Amazingly, it seemed to have arrived for a few days there! In celebration, one gloriously sun-kissed day at Clever Hands HQ we decided to indulge in this colourful, simple and sunny selection of dunking delights. These dips or spreads, depending on how greedy you are, are quick to whip up, easy to keep and quite healthy (good God, what is happening to me?!)

On our menu was hummus, tzatziki, broad beans with coriander and yoghurt, mirza ghasemi, tabbouleh, a chunky chilli sauce, borek and falafel. A vegetarian feast lay before us.....

HUMMUS 
A staple in most fridges, especially these days what with middle eastern food becoming more and more popular. Hummus is also health central. Its core ingredients are chick peas which contain no cholesterol or saturated fat, whilst garlic and lemon juice - both antioxidants - help to boost your immune system and to top it all off, olive oil, which the adverts say help Italians to live longer. Hooray! The only fatty little fly in the ointment is our friend the tahini which, alas, is fatty and calorific but there's not that much in here, soooo...

Recipe
1 can of chickpeas
2 tablespoons tahini
3 cloves garlic
3 tablespoons very cold water (this is going to help you decipher your consistency so you may have to play around to get exactly what you're looking for)
3 tablespoons lemon juice
1 tablespoon olive oil, and more to garnish

Whizz up chickpeas with tahini and garlic, add the olive oil. Add lemon juice to taste and water for creaminess. Season it with salt and whizz again. Finito! ps. I threw in some sweet paprika and parsley at the end for a bit of colour.

TZATZIKI 
For years I've made this with fresh mint, hoping that the glorious aroma of the mint would permeate the yoghurt and cucumber mix in a refreshing yet subtle sort of way... don't bother. It doesn't. If anything the yoghurt kills the mint and then you're left with a wierdly textured yoghurt concoction with annoying leaves in your mouth.  My Persian father has always said dried mint is best and it turns out (for once) he is right.

Recipe
3 tablespoons greek yoghurt
half a cucumber, chopped into baby chunks
1 tablespoon dried mint
2 cloves of garlic crushed
olive oil - add to taste and required consistency
lemon juice, I reckon about half a lemon
salt, lots - but taste it as you go

Combine all the ingredients, taste as you go. This is also a good thing to have to serve with lamb, not just for dipping bread!

BROAD BEANS WITH CORIANDER AND YOGHURT 
This does exactly what it says on the tin. I just add a bit of chilli (just because I had some for colour) and lots of lemon, oil and salt.

Recipe
3 tablespoons greek yoghurt
juice of 1 lemon
a good handful of fresh coriander, finely chopped
2 tablespoons of broad beans , cooked and cooled
olive oil for consistency and taste
salt to taste

Simply combine all ingredients, tasting as you go.



TABBOULEH 
What you see pictured below isn't really a taboulleh - the real deal has bulgur wheat running through it though it's essentially herbs with a little bit of wheat rather than the other way round. This herb fest is gloriously fresh (with or without the wheat) and is a must have at any BBQ. I know there's a lot of boring chopping to do, but just bring your laptop into the kitchen and watch/probably just listen to an episode of something while you do it. What you see below is a recipe for tabbouleh. Remove the bulgur wheat to get what's pictured here.

Recipe - serves 4
30 g bulgur wheat
two hands full of flat leaf parsley, chopped
hand full of coriander, chopped
hand full of mint, chopped
half a red onion finely chopped
2 cloves of garlic, crushed
2 tablespoons of lemon juice
2 tablespoons of olive oil
hand full of pomegranate seeds

Wash the wheat in cold water until the water runs clear. Dry and combine with all the chopped leaves, onion, garlic and pomegranate. Dress with olive oil and lemon juice. Season with salt and pepper to taste.

CHUNKY CHILLI SAUCE 

Say hello to zest! Chopped raw onions bring a wonderfully bright zinginess to this salsa. They add crunch and are helped along by delicious lime juice.

Recipe

6 tomatoes chopped into 8

tablespoon olive oil

2 chillies chunkily chopped, leaving the seeds in

1 red pepper chopped to the same size as the chillies

3 garlic cloves crushed

1/2 a diced onion

1 lime zest and juice

salt and sugar to taste

Just chop tomatoes into 8 and pop into a pan with the chillis, peppers and a little olive oil. Once the tomatoes have boiled to a chunky sauce, throw in the garlic. Switch the heat off, in with the chopped onion and all the limey goodness. 

Mirza Ghasemi

This really is saving the best til last. This dip is ideal for throwing together - it takes 10 mins total. Mine is a quicktime cheat, but it's still DELICIOUS. It's unusual (a bit of Iranian heritage food) and without exception a favourite amongst all my friends and clients. Here I served it in one of my quaint pretty bowls, but this has the thick consistency that would allow for the classic Ottolenghi style -  spread flatly over a plate. I highly recommend providing a spoon as it's a bit thick to simply dip, it's also outrageously moreish (especially when served with toasted Turkish bread) and the spoon will slow everyone down a bit!

here I've garnished with mint - I reckon coriander is better suited though

Recipe

2 aubergines

4 garlic cloves

1 chopped fresh tomato (for the longer cook - optional)

olive oil

2 tablespoons tomato purée

2 eggs, whisked

salt

Smoke your aubergines either by just resting on flaming hob, and turning once the skin has burned OR sticking under the grill. Keeping the skins on is what traps the smokey taste inside. Once your skins are nice and burned peel the aubergines. Chop the pulpy flesh and throw it into a pan with 4 crushed cloves of garlic and cook it gently with a bit of oil. Now add the tomato purée. At this point, if you have a bit more time throw in a chopped fresh tomato and cook the mixture for 30 mins on a low heat. If you're going for fast and simple just make sure the aubergine and tomato purée is nicely combined and the pulp in the pan has a nice reddish colour, cook for 4 minutes. Next blend the mixture til smooth(ish) in a food processor or in/with a blender. Put it back in the frying pan on a high heat, along with more oil and the egg mixture  - yes, you're frying eggs. Wait til the eggs are cooked before combining everything and season with salt. I really like serving this with flaked almonds and fresh coriander....not sure that's very traditional, but it looks pretty!

Here's hoping the sun comes back soon!
S x

FISH GIVES YOU BRAINS


I ate this about a year ago at St John's Bread and Wine in Spitalfields, which I have to say is not as fancy as it's big sister in Clerkenwell, but the food, I'm convinced, is better. I first came here with my two cheffy friends Ben and Rupert just after we'd finished our training. It will always hold fond memories for me recalling the husband vs. wife style spat that arose after one of the boys booked a table there while the other desperately insisted that all he'd ever wanted was a greasy burger. Cries of "but I did this for us!" promptly ensued by the table-booker. None-the-less, upon arrival we were all very pleased with our food and this has been a firm favourite ever since.


I love everything about the simple but well considered combination of flavours in this recipe. Making pesto is one of my favourites. I have to admit I am not a fan of measuring - I haven't the patience, and making pesto is a personal affair - you can make it how you want. Some recipes leave out the garlic altogether some use Romano cheese instead of Parmesan or Pecorino, and the taste can completely change depending on exactly which oil or cheese, or how toasted your pine nuts are or indeed whether you even use pine nuts at all. However you like it you can make it just the way you want - just have a play. I always feel very satisfied and even a little smug when it's made.

Mackerel can be cooked lots of ways - BBQ, grill or roast - it generally enjoys a more abrasive approach than milder fish. It has a melting, tender texture as well as a bold taste and this power-off between pesto, fish and zesty tomatoes is a simple treat.

Simple and Effective Mackerel

Ingredients

Mackerel, gutted
Maldon Salt
Olive oil


Vine tomatoes
Crushed garlic
Lemon zest
Olive oil
Maldon salt




For the Pesto
2 handfuls of basil leaves
1 clove of garlic
A handful of lightly toasted pine nuts
Extra Virgin Olive oil
A handful of grated Parmesan cheese
A squeeze of lemon juice
A pinch of salt
Black pepper, to taste


Lemon slices to serve


Oven on

Turn the oven to 200 C

Make the Pesto

While the oven heats up make your pesto. You can make pesto with either a pestle and mortar (more time consuming, but gives a different flavour) or in a magimix, which I admit I'm lazy enough to prefer and it still tastes good. For either version, start with a pinch of salt and some garlic, crush/whizz them together. Crushing/whizzing as you go, add torn basil leaves, followed by pine nuts, and the Parmesan (you could use pecorino - creamier or Romano - saltier), and then add the olive oil - just enough to bring the sauce together and lemon juice, tasting throughout to see what you think it needs. Season with salt and pepper to taste


Prepare the Tomatoes
For the tomatoes you should keep them on the vine and add the crushed garlic, salt and lemon zest then pour on a little olive oil and gently rub the tomatoes, making sure they're all nicely covered.

Sort out the Fish

Now prepare the fish. Place the Mackerel on some foil and pour a good glug of olive oil and a large pinch of salt over it. Cook in the preheated oven for about 12 minutes, turning once.


Serve 
To serve simply pour your pesto over the cooked fish and plate up the tomatoes and lemon slices.

THE FIRST RECIPE


So, I've just returned from Malaysia. The food I ate there was truly spectacular, and eating was mandatory and almost constant. Between 3.30 and 6pm was a very difficult time for us as many of the hawker stalls closed for a break. Still. Once we'd discovered our local satay vendor, we could be relied on to promptly order our ten satay skewers (chicken and beef) every day at 6pm sur le dot.

Light, fragrant, moreish and tender these were more easily inhaled than consumed and it was often something of a race to get through as many as possible as quickly as possible so that anyone else might not steal yours.

Since I've returned, 'Penang Heritage' cookery book in hand, I have made these no less than three times - perfect snack, good for the BBQ or a delicious starter - whatever you want it to be, find an excuse to make them!!

 

Chicken Satay

Ingredients/Tools


6 chicken thighs - bone out, skin off
12 bamboo skewers - soak in warm water until you need them (helps prevent burning...)

Marinade


1 clove of garlic
2 stalks of lemongrass
3 cm galangal (straight up ginger will do)
3 tbsp coconut milk
3 tbsp coriander powder
2 tbsp turmeric powder
2 tbsp light soy sauce
1 tbsp sugar
1/2 tsp salt

Sauce

2 tbsp vegetable oil
1 cup of water
5 tbsp coconut milk
200g peanuts
4 shallots - finely chopped
2 cloves of garlic - finely chopped
1 small red chili - finely chopped
a pinch cayenne pepper
1 tbsp brown sugar
1 tbsp dark soy sauce
1 tbsp tamarind paste or 1/2 a lime
salt, to taste



Marinading

So, once you've deboned and skinned your chicken thighs, dice them into about 6 pieces each - trying to keep them equal. Put your chicken chunks in a bowl and refrigerate them whilst you make your marinade.

Peel, smash and finely chop garlic. Discard roots of the lemongrass - leaving about 7 cm of the root ends. Get rid of the fibrous skin and slice finely. Skin the galangal/ginger and chop finely.

Whizz garlic, lemongrass, and ginger in a food processor or grind in a pestle and mortar. Add all the dry ingredients - coriander, turmeric, sugar and salt.. Crush/whizz a bit more and then finally add the coconut milk and soy sauce. Marinate for at least an hour.



Sauce

Meanwhile make the sauce. Fry the peanuts in the vegetable oil until golden brown, whizz in (cleaned!) food processor until smooth-ish.. I like a bit of crunch.

Fry the shallots until soft before adding the garlic, chili and the shrimp paste. Cook out for about 30 seconds. Add the cayenne pepper, sugar and the water. Boil down. Add the tamarind/lime and soy and coconut milk.

Add the peanuts, simmer for 5 minutes or until it is the consistency you want and season to taste.



Grilling

Thread your marinated chicken - three chunks per skewer. You can grill these either on top of the hob for 4 to 5 mins on each side, in the oven under the grill for 5 to 6 mins each side or on the BBQ, 5 to 6 minutes each side.


Serve

Serve with traditional Malay garnish of cucumber and raw onion slices.