Marika's Kitchen. Cookery School Shenanigans

Chorizo, potato & bean speedy stew ... Kick your wellies off and make!

2012-02-06T09:18:00.000-08:00

Okay Kick your wellies off and get down to making my quick hearty stew. I have been craving this about once a week, and so I'm gonna share! Stock up on the ingredients cos I'm telling you now, you are going to just love it, and want to make it over and over. Its stupidly satisfying and its just what the doctor ordered when you get home from a horrible cold and wet bus journey.... I'm making this again tonight!

Chorizo, potato and bean speedy stew

Marika’s Kitchen

Ready in 30 minutes. Serves 4.

1 leek sliced

2 medium sized Cyprus potatoes (peeled and chopped)

1 teaspoon of cumin

1 teaspoon of pimento

2 bay leaves

1 Garlic clove (crushed and sliced)

200g of spicy Chorizo (sliced)

1 tin of red kidney beans (drained)

1 tablespoon of tomato puree

200g of fresh green beans (trimmed)

300ml of hot water with 1 beef stock cube dissolved in.

Handful of chopped flat leaf parsley

Salt and black pepper

HOW TO MAKE THIS

1. Add a glug of olive oil to a large pot (with lid) add the leeks and potatoes, sauté them for a few moments. Then add the garlic, cumin, Pimento, tomato puree and bay leaves and give a quick stir.

2. In a separate frying pan, add the sliced Chorizo, cook for only two minutes on each side, turn the heat off and add to the main cooking pot. (Add the red paprika oil to the pot as well, or if you want to reduce the fat, just add the cooked Chorizo)

3. Now prepare the stock and add to the pot.

4. Cook with the lid off for say 5 minuets.

5. Now add the Green beans and the drained kidney beans, season, a quick mix then leave to cook for a further 15 minutes with lid on until the potatoes are cooked, but don’t over cook because you don’t want your potatoes mushy.

6. If the sauce is too watery, take the lid off, up the heat so you can reduce the sauce so its thinker. (Say 5 minutes)

7. Serve with a dollop of fresh Greek yogurt, a sprinkle of parsley and a well-deserved glass of red wine.

EX PUNK TURNS COOK

2011-12-21T03:29:00.000-08:00

Fun Review from LOOKINGTOCOOK - The UK and Ireland's best cookery schools

READ HERE!

Scoffing Pies on Telly! How unglamorous. Perfect Pies, UKTV Good Food Channel

2011-07-27T03:09:00.000-07:00

I had such a fun day with the Good Food Channel lot filming Perfect Pies. I was one of 3 judges lucky enough to enjoy a morning of tucking into 6 delish pies (3 rounds). The first round was the classic pie, the second round was the easy pie, and the final round was the ultimate pie cooked for us by the chefs Matt Tebbutt and Valentine Warner.

I have since baked Matt's ultimate hand raised luxury pie (his was my personal favorite) and boy it turned out fantastic, thanks Matt I will be making your Pie again at Christmas!

Kate Bush and Delia Smith talk Vegetarianism in 1980!

2011-06-07T03:26:00.000-07:00

I do love these little clips people send me especially when its in the 80's and with two of my favorite people, Delia and Kate... this is such a genuinely inocent jem from the past! I am also struck on the similarities of both great woman... WOW WOW WOW! and what boring Veggie dishes Kate (ahhhh) comes up with..Watch and learn! The video Quality adds to the beauty of it all.

Me on TV, Cookery speed dating & Pie judging!

2011-05-18T10:34:00.000-07:00

MAY NEWS:

I really enjoyed filming the "Perfect Pie" episode of the GOOD FOOD Channels newest show called PERFECT. I am one of 3 judges, tasting and gassing away over three rounds of delicious pies which two celebrity chefs have a cooked in a Pie cook-off. There are 3 rounds, classic, easy and ultimate. The Pies episode should be transmitted at 7pm on the Good Food Channel on 7th June 2011. More details: PERFECT SHOW

Gossip!
Following the discovery that a couple of my cookery students became smitten with each other, getting their Moussaka's in a twist during my Mediterranean class, I've been inspired to organise a SPEED DATING COOKERY CLASS. Details are still in the mixing bowl and will soon be emerging fully baked from my mental oven, but basically it looks like the class will involve 3 easy dishes, with each dish cooked by revolving partners, allowing students to socialise and eat what they have cooked! Ideally each class would need at least 10 people to work, I just have to find the right venue first! More details to follow...
Please do let me know if you are interested in this class, I will then add you to the list for a special discount for the first class only.

The British Pie Awards
Pies, Pies Pies.... whilst filming the Perfect Pie show I was asked by the Melton Mowbray (king of British Pork Pies) to be one of the Judges at the yearly British Pie awards in June, its quite an event the likes of Charles Champion, Rosemary Shrager, Clarissa Dickson Wright and Phil Vickery are also some of the named judges! So will pop up for the day and mingle and munch away with all these delightlful people! BRITISH PIE AWARDS 2011

Marika's Kitchen FACEBOOK

The Pink Whisk: Sugar Crusted Fruit Scones

2010-09-29T12:13:00.000-07:00

The Pink Whisk: Sugar Crusted Fruit Scones: "Scones - My Way! So many of you have requested my recipes from The Great British Bake Off - so here's the first - Sugar Crusted Fruit Scon..."

So, whats all the fuss about this new Millione Rose?

2010-09-23T09:59:00.000-07:00

Lets face it ladies the bottle looks hot! It looks like it should be displayed next to some sexy Agent Provocateur lingerie... So yes it looks good, but does it taste good? OH YES! It's a delicious lightly sparkling Frizzante Rose from Italy, terribly moreish, and it gives you the giggles.

Well, not only is it all the above, Millione vino is very special. You see there is a country in West Africa called Sierra Leone, they desperately need funds to build schools and help with primary education. Jerry Lockspeiser, one of the founders of Millione, went on a trip with anti-poverty charity ActionAid. He was so moved that on Jerry's return he vowed to help by creating a new wine brand with a plan.

For every bottle bought £1 goes towards building community-run primary schools. So the aim is to sell 1 million bottles = 1 million pounds.

Pre-sales have reached 100,000 bottles already, bought in by supermarket giants Salisbury's, Waitrose, Tesco and Morrisons. So Millione and ActionAid look set to reach their 1 million pound target -with our help. Last night at the Launch party of Millione in Shoreditch House, Jerry said: "That figure alone has already helped build 2 schools". Wonderful news, and we can help by just buying the odd bottle.

At a retail price of only £7.99 why not grab a couple of bottles this weekend and share with your pals, make some wonderfully rich cup cakes to go with and celebrate each other and the fact that you are helping build happier lives with every sip. Great excuse for a drinkie!

For more details please visit: www.oneinamillione.com
You have to check out the Bottle-o-meter. There is also a competition to win a crate of Millione by sending in a picture of your purchase of Millione!...Go.
Celebrity supporters include Emma Thompson, Stephen Fry, Sean Lock, Jan Ravens, Alan Davis, Phil Jupitus, John Lloyd (QI producer), Jack Dee, Hugh Dennis, Mark West, Peter Shilton, Helen Chamberlain, Jason Manford, Paddy MacGuiness, Jack Whitehall, Jimmy Carr, Mark Watson, Janice Long and many more.

How to cook the best Greek roast Potatoes! A revelation!

2010-09-11T08:45:00.000-07:00

Greek Cookery & Wines (Gastronomy) by Sofia Souli.

Most holiday makers that travel to Greece and love the authentic way of Greek cooking, will buy this 1975 cookery book whilst on their holidays. The much loved book has been translated into about 50 million languages, and re-published a trillion times, its quite simply a must have, it displays dishes from the mainland and the islands.

Simple quality ingredients with not so much method, which I think at times is refreshing, if you have a little common sense you will do fine following these recipes. Greek cookery beginners can really get into this book and make it their own.

Not only are the recipes simple but so are the pictures, retro colourful 1970's photography making some of the dishes look like splodges of inedible meals, but that's its utter charm, its brilliant.

When I was in Corfu this summer, my mum bought me a copy, and oh is it a treasure! You can buy it in Greece for around 15 euro but if you can't be bothered to go to Greece to pick up a copy you can buy a second hand copy online for as cheap as 65p!! click here to buy

Anyway, since being back in London I haven't roasted my spuds in any other way, other than the recipe from this book. Forget parboiling, its a waste of time, you can cook your spuds to crispy, lemony, fluffy perfection. Do try this at home!

GREEK OVEN ROASTED POTATOES

6 portions

1 1/2 Kilos of Medium sized potatoes (red ones are very nice)

1 cup (200ml) of Olive oil

2 Lemons (juice of)

Good handful of Oregano

Salt and pepper

3 cups of water (600mls)

Method

1. Wash and peal the potatoes and cut them lengthwise (Quartered). Place them in a roasting tin.

2. Sprinkle with salt and pepper, oregano, and the juice from 2 Lemons and mix well.

3. Add the oil and 3 cups of water, roast in a pre-heated oven at 200 degrees Celsius for approx 1 hour.

4. Turn the potatoes after 30 minutes.

Whilst cooking the potatoes will absorb the water, lemon and olive oil and I cant describe to you in a blog how good they taste!! You have to try them x

Book a Greek Class with me! We cook 2 main dishes and baklava dessert!! www.marikas-kitchen.com

MAIDEN: ALL EYES ARE ON THE PIES

2010-08-08T10:21:00.000-07:00

MAIDEN: ALL EYES ARE ON THE PIES: "My friend Marika today became the first person I actually know to be on the front page of a newspaper. The Muswell Hill Journal covered her..."

Hairy Bikers - Family Cook off!

2010-06-25T05:48:00.000-07:00

Ooh I would love to go on this show! but I can't cos I am a cook by profession!

Anyway it doesn't stop you from entering, get some family members together and apply to cook along with the gorgeous Hairy Bikers! Contact me if you cant read this poster

Sunday Pie Making Club in Muswell Hill. London

2010-06-19T06:29:00.000-07:00

How excited am I to introduce to you my new SUNDAY PIE MAKING CLUB

Held once a month for all you pie lovers! But no, this is not in my kitchen, its being held in a proper old school Bakery in Muswell Hill (Location told on booking) and the maximum bakers in each class is 12! Its a Pie making frenzy! Great way of meeting fun like minded people, so why not book a class for you and a few pals.

DATES:
*Sunday 5th December Christmas Special (sold out)

*Sunday 12th December Christmas Special (10 left)
*Sunday 13th February Valentine Special (10 left)
*Sunday 6th March (12 available)

Quick details:
*Class time: 11am - 4pm

*Max people in each class 12

*£42 pp / £45pp from Jan 11

*Chefs whites and hats provided, quality ingredients only used

*Lots of individual British meat pies, sweet pies and tarts

*Ultra fun Group activity

Book Your Place Now

Aubergine, Smokey Bacon and Feta roll ups!

2010-06-07T10:25:00.000-07:00

Last weekend in my Mediterranean Classics cooking class along with lots of gorgeous dishes, one from Corfu, Morocco and Italy we made my Aunt's favorite starter! Its simple, your friends and family will love you for it. So here is how we did it. Please DO try this at home. Book a Mediterranean Class with me.

Aubergine, Smokey Bacon and Feta roll-ups

Makes about 12/14

Ingredients

2 Aubergines (Longer the better)

12-14 slices of Smoked Streaky bacon rashers

½ a pack of Good Feta Cheese 100g (Goats/Sheep’s milk only)

Salt, pepper and mild paprika

Greek Yogurt and Lemons quartered to serve
Olive Oil

Cocktail sticks.

Method

Firstly, square off the aubergine, then slice the aubergine as thin as possible, by placing the aubergine flat down on a chopping board, one hand pressing down whilst the other hand slices across the aubergine about half a centimetre from the board and across.

Next lay them out on a large plate or tray. Next sprinkle some salt over the aubergines, wait about 10 minutes, turn them over and repeat.

This draws out the water and flavour of the aubergine making it easier to cook.

3. Put a griddle pan onto the hop and heat up for about 5 minutes (don’t add any oil to the pan, leave it dry) Whilst this is happening take some kitchen towel and soak up all the juices from the aubergine slices, shaking off any access salt. Then with a pastry brush, brush the side showing with olive oil.

4. Now place the aubergine olive oil side down onto the griddle pan, then brush the other side with olive oil and sprinkle some paprika, leave for roughly 3 minutes, then turn over and repeat. When done slightly fold and set aside. Be gentle, they can be fragile.

5. Next cook the bacon rashers, not too crispy, as you need to roll them.

6. Cut chunky slices of feta, place at the largest end of the aubergine slice and roll up, then take a piece of bacon and roll it around the rolled aubergine and feta, securing with a cocktail stick, repeat until they are all done. Serve with Lemon and Greek yogurt. Heaven!

Summer Picnic cooking class

2010-06-05T12:40:00.000-07:00

Holly and Nick joined me today for the first Picnic cooking class of the summer. It was boiling outside, so we hurried along baking Mini spicy beef pasties, Feta, sun dried tomatoes and oregano tarts, Cheese sticks, Banana bread, and Roasted fennel, garlic and celeriac salad...phew, proving you can make all that and still have time to catch the sun and to devour your picnic goodies on some glorious green lawn. Featured in BBC Olive Magazine August 2010 issue. Book a Summer Picnic class with me!

Whats an alternative to sugar?

2010-06-01T13:58:00.000-07:00

I'm a bit of a sweet tooth and I have been using sweeteners off and on in my tea and coffee since I was in college.
Aspartame (E 951) If you Google Aspartame or NutraSweet, pages of horror stories and side effects crop up on the subject.

Although I am a cook and I always think about what I consume, I cant believe I failed to think about sweeteners, it took a food allergy test to say "its not agreeing with me". Who knows what damage it has done to me so far...Oops.

Some of us want to cut down on sugar for dietary reasons, and some of us don't have an option such as people with Yeast Intolerance, so here are some alternatives I've found.. Feel free to add yours.

Xylitol its a natural sugar in the form or crystals found in vegetables and fruit, its even safe for diabetics, its kind to your teeth, it helps bone density, it has 70% less available carbohydrates than sugar, as its absorbed into the blood slower. Oh and you can use it in baking! I've tried it and will keep on using it.

(Find this product in your local Heath store)

Carob Syrup its a natural food product which is good for the the whole digestive system. They are roasted and ground pods form the Carob tree found in the Mediterranean. You can use it for sweetening hot drinks, on cereals and in deserts. You can find Carob bars as a substitute for chocolate. I've tried it and I will keep using it. (Find the product in Turkish/Greek/Med shops)

Would you like to eat with Gordon Ramsay?

2010-05-28T04:13:00.000-07:00

Lucy asked me to share this with you. Please tell her Marika's Kitchen sent you!