Spice Bundle

Poached Eggs, Pickles and Dukkah

This recipe is a bit like the Turkish eggs we serve at the café but simplified for home cooking. We have included our red onion and radish pickle recipe which can be used for so many different things, however, if you prefer to but some pickles of your choice then this is also fine.

Pickles:

• 1 large red onion
• 6-8 radishes
• 1 cup white wine vinegar
• 1 cup water
• 4 tbsp sugar
• 2 tsp salt
• 1 tsp each of coriander seeds and fennel seeds

Instructions:

Thinly slice the red onion and radishes and put into a suitably sized sterilized jar or container.

Heat everything else up in a pan, stirring occasionally.

Once the liquid has reached boiling point, pour over the pickles.

Leave to cool and then refrigerate. Enjoy the pickles the next day and for the following 2-3 weeks.

Brunch Dish:

Serves: 1 person

Ingredients (for one):

• 5 tbsp Greek yoghurt
• 2 eggs
• 1/2 tsp dukkah
• 1/2 tsp chopped dill leaves
• 1 tbsp red onion and radish pickles
• Good quality olive oil for drizzling

Instructions:

Add the Greek yoghurt to a small bowl then poach the eggs for 3-4 minutes.

When these are ready, drain and add these to the yoghurt.

Add pickles to the side of the eggs then sprinkle over dukkah, dill and drizzle over the olive oil.

Serve with buttered toast.

Saag Paneer

A light spinach and paneer dish. Serves two people generously as a main or four people if you're sharing a few dishes. Serve with basmati rice and your choice of chutneys and pickles.

Serves: 2 people.

Ingredients:

• 1/2 large onion or a whole small. Diced.
• 1 whole packet of paneer (around 200g).
• 1 tsp garlic. Minced.
• 1 tbsp ginger. Minced.
• 100g spinach. Washed and very finely shopped.
• 4 tsp masala spice mix.
• 1/2 tsp turmeric.
• 10g bunch coriander. Finely chopped.
• 1 large tomato. Seeds removed and finely chopped.
• 1 tbsp lemon juice.
• Salt to taste.

Optional:

• Chilli. One whole green chilli or half if you like it less spicy. You can omit the chilli if you don't like hot curries.
• 40ml double cream. If you want a lighter dish omit the cream. It works well with or without.

Instructions:

Fry the onions, garlic and ginger in oil in a large frying pan on a medium low heat for 15 minutes.

Add the spices and chilli if you are using it and fry for 2 minutes. Then add the tomatoes and paneer and fry for another 2 minutes.

Add a splash of water and then the spinach to the pan and stir often for 20 minutes. Keep adding more splashes of water as you do not want the dish to become dry.

Once this time has passed, add the lemon juice, coriander (save a little for garnish) and cream if you are using it. Now season the dish with salt. The salt will bring out all of the flavours of the spices! Stir well and take off the heat.

Baked Feta with Za'atar and Honey

This is a lovely dish to serve as part of a spread of Mediterranean plates like salads, bread and dips.

Serves: 2-4 persons as part of a larger meal.

Ingredients:

• 200g block feta.
• 1 tbsp honey.
• 1/2 tbsp za'atar.
• 1 tsp olive oil.

Instructions:

Pre-heat the grill to medium high.

Use a small heatproof skillet or dish and place the feta, whole, in the middle of it. Rub the oil over feta then sprinkle the za'atar on top followed by the honey.

Grill for 15 to 20 minutes or until the top is nicely browned and the feta is sizzling. Serve immediately.

Spiced Sugar and Rhubarb Rice Pudding

This can be served as a dessert but we also think it makes a really nice lazy brunch on a weekend. Make the compote in advance and keep in the fridge. The contrast between hot rice and cold compote works beautifully here.

Serves: 4 people

Ingredients:

• 100g pudding rice. Rinsed with cold water.
• 2 x 400ml cans coconut milk.
• 6 tsp spiced sugar plus extra for sprinkling at the end.
• 300g rhubarb.
• 2 tbsp brown sugar.
• Small handful of pistachios.
• Honey. Optional.

Instructions:

Make the compote the day before. Wash and slice the rhubarb into 1-2cm chunks. Add to a small pan with 2 tbsp brown sugar and cook on a very low heat for an hour. Stir very occasionally. Leave to cool and then put in the fridge overnight.

The next morning, add your rinsed rice to a pan and pour in the coconut milk and 6 tsp of the spiced sugar.

Cook on a low heat for 45 minutes, stirring occasionally. You want to get to a stage where the rice is cooked but not mushy.

Meanwhile, finely chop the pistachios.

Once cooked divide the rice between small bowls and top with the rhubarb compote. Sprinkle over the pistachios and some extra spiced sugar. Just a little. If you do like your breakfasts a little sweeter you can always add some honey. Do not add more spiced sugar as the flavour of the spices will become too intense.