January 2, 2009

Skordalia de Mike - A Dip for Lovers of Mashed Potato and Other Such Good Things

1 kilo of very nice potatoes, boiled until tender and mashed roughly and lumpily
2 cloves of garlic diced
1 tbsp of white wine vinegar
2 tbsp of extra virgin olive oil
1 tbsp of sea salt
Freshly ground black pepper
Freshly chopped mint - half a handful

Mix all ingredients together - but not too much - we're going for rustic and lumpy here.
Spread on toast and gobble down.
Or serve as part of a mezze meal - or with a nice lamb chop.

Super Dooper Easy Peasy Peppers with Capers

3 nice medium sized deep red peppers - chopped roughly
1 head of garlic, sliced in half across ways
1 tbsp of capers - rinsed and drained
1/3 cup of olive oil
1/4 cup of sherry vinegar
half a handful of fresh basil

Heat oil and plonk in the garlic (cut side down). Fry gently until fragrant. Throw in the capers. Fry for a minute. Then add the peppers. Put a lid on and allow to cook on a low heat for 15 minutes until soft and juicy. Lid off now. Turn the heat up and reduce the juices down until it looks oily and yummy. Add the vinegar and half the basil and pile into a big bowl. Allow to cool to room temperature and garnish with the remaining basil. Serve as a salad or on toast.

Extremely Good Gazpacho

1 kilo of tomatoes - chopped roughly
1 small red pepper
2 slices of nice bread
2 small cucumbers
2 cloves of garlic
2 cup of water
1/2 cup of extra virgin olive oil
1/2 cup of sherry vinegar
1/2 tsp of smoked paprika
2 tsp of salt
freshly ground black pepper

Process the tomatoes, red pepper, bread, garlic and cucumber until well pureed.
Place in a big bowl or bucket or vessel of your liking.
Add the rest of the stuff.
Let it sit in the fridge and chill until very cold and nicely gazpached.
Pour into tiny tea cups or shot glasses.
You can add vodka if you are naughty.

Mike's Poinsettia - A super festive and delicious cocktail

This is what you should drink over the foggy, delicious haze of Christmas and New Year's...

Make it like this, please:

500 ml decent champagne or prosecco
300 ml cranberry juice
200 ml pomegranate juice
100 ml grand marnier or cointreau

Mix. Chill very well. Garnish with orange segments or pomegranate seeds or festive berries