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Pork and Peas

08/04/2012 By
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Recipe from “Patrick Skinner’s Cyprus Kitchen”, illustrated by Alyana Cazalet   Ingredients  500 g lean loin or fillet of pork, cut into 2cm cubes 1 good-sized onion, peeled and sliced 1 tbsp flour 45 cl stock (use home-made if you can, or a pork or chicken stock cube in boiling water) 230 g peas (freshly […]

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Pesto

08/04/2012 By
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Pesto is Italian – a quite pungent blend of fresh basil, pine-nuts (“Pinolia”), cheese, garlic and olive oil. It is a great accompaniment to Pasta and Gnocchi, but around my table it is often spooned on to grilled or fried chicken and fish. It is simple to make and it’s a super summer dish. It’s […]

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Spaghetti alla Puttanesca

08/04/2012 By
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The Anchovy   There may well be more anchovies in the world than any other living species. It is a small silver fish which is found in vast, vast numbers in the warmer areas of seas and oceans around the world. In the Pacific Ocean, off the coast of Peru there are such huge shoals […]

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Stuffed Squid (Calamari Ripieni)

08/04/2012 By
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Dishy Fish.. This is a lovely Italian dish that will grace a lunch or supper table, served with rice a green salad and a vibrant South Oz white wine. I have adapted it from a great cook book recently purchased which is consulted several times a week, because its recipes are so good. It is […]

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Tagine Bil Kok – Tagine of Lamb with Prunes

08/04/2012 By
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Eating In – a Taste of Morocco   I have only visited Morocco once, and that was for a three day conference of an American multi-national corporation. It rained for two and a half days and the streets of Marrakech ran with a thin red mud. The conference leader stayed in his room most of […]

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In a Proper Pickle – Capers

08/04/2012 By
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It’s a ritual you don’t see as often as you did a few years ago, but it is good to see the people doing it aren’t just old villagers. The ritual of which I write is the annual assault on the spiky wild plant that grows over so many of our hillsides – the Caper. […]

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Filed Under: Village Voice
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