Good Food - Jane And Jeremy Strode

Jane & Jeremy Strode

Roast lamb leg, couscous salad

The couscous salad can be served with a whole baked fish, such as snapper, for a lighter lunch. It is perfect for a large gathering.

Cook | jane and Jeremy Strode | Fri Nov 23 08:29:19 EST 2012

Snapper, mussel and harissa salad

A tasty and healthy dish with a great hit of spice from the harissa.

Cook | jane and Jeremy Strode | Fri Nov 23 08:29:41 EST 2012

Coffee granita and cigar tuiles

Serve the granita with coffee, chocolate or even butterscotch ice-cream.

Cook | jane and Jeremy Strode | Fri Nov 23 08:28:18 EST 2012

Tiramisu

One of the best coffee desserts ever invented. I like this recipe because you can serve it as a slice and the biscuit base has a great texture.

Cook | jane and Jeremy Strode | Fri Nov 23 08:28:22 EST 2012

Grilled asparagus, duck egg and bacon

Asparagus is abundant and goes with so many things Ã¢€“ salads, oranges, seafood, lamb and chicken. It's also delicious by itself and so quick and easy to prepare.

Cook | jane and Jeremy Strode | Fri Nov 23 08:27:59 EST 2012

Potato rosti, ham and sorrel sauce

We used metal egg-frying rings to give the rosti an even shape. Instead, you could make them into patties with your hands before placing them in the pan.

Cook | jane and Jeremy Strode | Fri Nov 23 08:27:55 EST 2012

Clams, artichokes and sherry

This is a French way of cooking artichokes but I've replaced white wine vinegar and white wine with sherry, giving the dish a Spanish feel.

Cook | jane and Jeremy Strode | Fri Nov 23 08:27:54 EST 2012

Candied cumquat bread and butter pudding

The syrup from the cumquats lightens this classic pudding without making it too sweet.

Cook | jane and Jeremy Strode | Fri Nov 23 08:27:52 EST 2012

Herbed cheese and lavosh crackers

I remember how, in Europe, they would cover cheese in chopped, dried herbs. I thought using soft, fresh herbs would be a good idea with fresh goat's cheese.

Cook | jane and Jeremy Strode | Fri Nov 23 08:27:44 EST 2012

Herb butter for scotch fillet

Herb butter is a classic through and through and it's handy to have in the fridge to flavour meats, poultry and seafood. It also freezes very well.

Cook | jane and Jeremy Strode | Fri Nov 23 08:27:40 EST 2012

Prawns, tomato and herb salad

Soft herbs are wonderful in green salads and also make a great little salad on their own as a garnish.

Cook | jane and Jeremy Strode | Fri Nov 23 08:27:34 EST 2012

Chicken, saffron and nutmeg pie

Serve with salad leaves mixed with plenty of parsley, dill and chives to complement the nutmeg and saffron in this luscious pie.

Cook | jane and Jeremy Strode | Fri Nov 23 08:27:00 EST 2012

Yoghurt-marinated quail

Use this marinade on chicken legs, spatchcock, lamb or white fish.

Cook | jane and Jeremy Strode | Fri Nov 23 08:26:12 EST 2012

Strawberry and yoghurt cake

This cake is really easy, lasts for a week in the fridge and can be made with most fresh and dried fruits.

Cook | jane and Jeremy Strode | Fri Nov 23 08:26:09 EST 2012

Labna-stuffed zucchini flowers

Labna is a great soft cheese product to have on hand. Once made, roll into balls, place in a clean container, cover with vegetable oil and refrigerate.

Cook | jane and Jeremy Strode | Fri Nov 23 08:26:17 EST 2012

Red mullet and skordalia

Skordalia is essentially a garlicky, tangy sauce or paste. It can be made with potato or bread or both, with or without almonds - there are many versions.

Cook | jane and Jeremy Strode | Fri Nov 23 08:26:53 EST 2012

Sardines escabeche

A version of this method appears in the cuisines of Spain, France, Italy and Algeria, to name a few. I first came across it in the south of France - Roger Verge served red mullet this way.

Cook | jane and Jeremy Strode | Fri Nov 23 08:25:31 EST 2012