Category Archives: Recipes

Fig and Feat Pide

 

With their new book, At Home award-winning chefs Sarit Packer and Itamar Srulovich invite you to try the recipes they cook for themselves and for their friends and family, the recipes that they enjoy eating themselves and which mean the most to them.

Filled with simple and delicious Middle Eastern dishes alongside stylish photography and Sarit and Itamar’s own food stories, this is their most personal book yet.

We’re going to be sharing some of their amazing recipes from Honey & Co: at home and we’ve got a fantastic giveaway too. Our first recipe is fig and fetapide, which just sounds heavenly – Enjoy!

Fig and feta pide

Autumn is when we like to go away. The hectic holiday season is over; beaches and restaurants all around the Med are empty of us sun-crazed Northerners; the sun, who has mostly exhausted her heat in the summer, is now kinder, more gentle. This is when everyone without kids in school goes away, so we board a plane to a Mediterranean shore with the very young, the retired and the gay. And so it is that our holidays are always flavoured with figs – late season, still warm from the summer sun.

We have strong memories of a tree on a rural road on a Greek island. It was laden with the most amazingly sweet figs, as many as you could stomach. We would drive there especially.

We remember tearing ourselves from work after an exhausting summer to head to the Balearic Islands. We were greeted in a hotel carpark by a huge fig tree. We parked our little rental car in its shade and took our first bite of the summer – it was then and there that our holiday started.

We all have our little milestones in the year, those recurring events that make us pause and think, ‘This time last year…’ or ‘This time next year…’. The Proms, the first magnolia tree blooming, fireworks on Guy Fawkes’ night. For us it’s always autumn, and it is always flavoured with figs. It is when the Jewish year starts; it is when the Day of Atonement falls; it is when we got married. All those sweet and serious life moments are connected by the honeyed sweetness, the resiny undertone, the giving flesh and the crunch of seeds in a fig.

Makes 6
For the dough

300g/101⁄2oz/21⁄4 cups flour
1 tsp sugar
1 tsp salt
1⁄2 tsp freshly ground black pepper
1 tbsp nigella seeds
a pinch of cayenne pepper
15g/1⁄2oz fresh yeast or 1 sachet (7g/1⁄4oz) dried active yeast
1 tsp honey
150g/51⁄4oz/2⁄3 cup yogurt

For the filling
100g/31⁄2oz feta
50g/13⁄4oz/1⁄4 cup yogurt
1⁄2 tsp dried oregano
1⁄2 tsp sumac (you could substitute with zest of 1 lemon)

For the toppings
1 green chilli
3 tbsp olive oil
6–8 figs (depending on size)
1 small bag of washed baby spinach
salt and freshly ground
black pepper
a few sprigs of fresh thyme or a pinch of dried oregano

Place the flour, sugar, salt, black pepper, nigella seeds and cayenne pepper in a large mixing bowl. Dissolve the yeast in 100ml/31⁄2fl oz/ scant 1⁄2 cup of water and stir in the honey, then add this, along with the yogurt, to the dry ingredients. Knead together to form a nice, supple dough (you can use a mixer with a dough hook if you wish, but it is really easy to mix by hand). Cover the bowl with a cloth or cling film, set in a warm place and allow the dough to double in size. It will take about 1 hour in a warm room, slightly longer if it’s cold.

Make the filling by crumbling the feta into a small bowl and mixing with the yogurt, oregano and sumac to create a paste.

For the topping, slice the green chilli into rounds, place in a small dish and cover with the olive oil. Cut the figs into 4–5 slices.

Once the dough has proved, divide it into 6 evenly sized lumps. Roughly stretch each piece into an oval boat-shape measuring around 20cm/8 inches long and 8cm/31⁄4 inches wide. Put a tablespoon of the feta filling on each, spreading it over the centre. Add a handful of baby spinach, then slices of fig. Top with the chilli slices and the oil, using it all up. Season with salt and pepper, and sprinkle with some leaves from the sprigs of thyme or dried oregano.

Pinch the sides of the dough up around the edges, then pinch each end of the oval into a point to create a pide boat. Leave to prove again and, while you are waiting, heat your oven to 220°C/200°C fan/425°F/ gas mark 7. By the time the oven is up to temperature, the boats will be ready to pop in. Bake for 10–12 minutes until beautifully golden.
Serve warm.

If this mouth-watering recipe has inspired you to try some more recipes from At Home then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE + Free UK delivery.

 

Delicious Recipes from the BBQ and Grill

If you want some amazingly creative finger food recipes then Finger Food from the BBQ and Grill will seduce you with its experimental ideas. These delicious recipes take their inspiration from the vibrant street food scene and present ideas for roll, wraps, waffles, gyros, quesadilla, hotdogs, ribs, kebabs, tataki, wings, pancakes, pulled meats. toasted sandwiches and bruschetta, as well as salads, sauces and dips to accompany these dishes.

We’re going to be sharing two of our favourite recipes from Finger Food from the BBQ and Grill this June….so fire up your BBQ and get ready!  Today, it’s Pulled Pork in a Filo Pastry Egg.

PULLED PORK IN A FILO PASTRY EGG

Makes 8 Cooking time: 45 minutes (not including the pulled pork) Difficulty: **/***

Ingredients:

50 g soft unsalted butter

8 empty egg shells (carefully cut the top off 8 eggs, empty out and clean them; or use a readymade  product)

8 sheets filo pastry

250 g pulled pork (see Tip below), seasoned and finely shredded

8 small radishes (or balls scooped out of radishes)

1 egg

1. Melt the butter and coat the inside of the eggshells with it. Fold the pastry sheets into squares a quarter of their original size and carefully line the eggshells with them. Fill with a little pulled pork. 2. Place a radish (or radish ball) inside each egg and fill completely with the pulled pork. Carefully press down a little on the filling.

3. Beat the egg. Brush beaten egg over the overhanging pastry, cover the filling with it, and lightly press down until it sticks. Cut off the excess pastry with scissors.

4. Use a good amount of aluminium foil to make rings to enclose the eggs securely, then place them on the barbecue. Position the eggs inside the rings and cook indirectly for 10 minutes at 200°C. Take the eggs out of the barbecue and leave to cool for 15 minutes, after which they can be peeled.

Pulled pork, slow-cooked until tender, is a classic barbecued dish and is becoming increasingly popular at street food festivals and at barbecue parties.

Many ambitious barbecuers always keep a few portions of their home-made pulled pork in the freezer

If this mouth-watering recipe has inspired you to try some more recipes from Finger Food from the BBQ and Grill By Andreas Rumme then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE  + Free UK delivery.

Credit info: Finger Food from the BBQ and Grill By Andreas Rumme, published by Grub Street.