Kimchi and Prawn Okonomiyaki
I first tried okonomiyaki at a food market near our home many moons ago, and would drag myself out of bed on Sundays to get my fix. It's essentially a large veg-packed Japanese pancake, which I have simplified to make at home. Kimchi is optional, so don't feel obliged to use it, and try adding different veg (always keeping the cabbage, though). You could even change the protein if you like - shredded pork or beef are great - or leave it out altogether if you're vegetarian (it's seriously good with grated Cheddar). And from start to finish it takes no more than 20 minutes - what a dream.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Lamb, Apricot and Feta Sausage Rolls
Georgina Hayden · MEDesque
All the things I like wrapped in pastry and (naturally) a great picnic snack. The lamb fat soaks into the pastry with the spices, then you have the sweet hit of nuggets of apricot; it all works beautifully together with the feta cutting through it. If you want to use pork instead of lamb, go ahead. They will still taste wonderful.
Jewelled Moutzentra
Georgina Hayden · Nistisima
Various forms of this lentil dish, which you likely know as mujadara, are popular throughout the Middle East; some with tomato, others with just onion, spiced or with herbs. You can think of it as a rice side, but we often eat this Cypriot version as a main meal with a vinegary chopped salad, and thick Greek yoghurt if we're not fasting.
Chicken Cooked in Milk: Aka the Best Roast Chicken Ever
Georgina Hayden
I first ate a version of this when I was working for Jamie Oliver, as it’s a technique he is super, super fond of, a classic Italian method of cooking pork or chicken. It blew my mind. To be honest, this is not an aesthetically pleasing dish, as the milk splits in the sauce, but you will never cook a more tender or flavoursome roast chicken, and those ugly juices contain nuggets of flavour gold. You should absolutely make this next Sunday.
Baklava Ricotta Semifreddo
Georgina Hayden · Greekish: Everyday Recipes with Greek Roots
I’d say this ice cream is more of a pudding than one for scooping on a cone (though by all means). Take it out of the freezer a good 30 minutes before you want to serve it and turn it out of its loaf tin onto a serving board. The caramelised filo bottom becomes the attractive top, and you can scatter with more nuts if you like, even a drizzle of honey. The texture of the filo gets in the freezer is so pleasing — much of it remains crunchy but some bits soften to become chewy and it’s just marvellous, every part.
Banana Cake with Peanut Butter Frosting
Georgina Hayden · Stirring Slowly: Recipes to Restore and Revive
Like your favourite banana bread, but better, this delicious loaf cake is served with a peanut butter frosting and is easy to throw together.
Anari, Pistachio and Apricot Pancake
Georgina Hayden · Taverna: Recipes From a Cypriot Kitchen
Georgina Hayden's delicious anari pancake recipe topped with juicy apricots and crushed pistachios is a Greek twist on popular ricotta hotcakes, and is a stunning dish to serve as a sweet breakfast or weekend brunch.