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| Herefordshire Cherry Focaccia with Caraway Seeds. No.1 breakfast for champions. |
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| Milk Tea & Pearl - cold tapioca tea[!] - either love it or hate it I guess. |
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| Olympic Onion Rings. Thanks to Rachael for inspiring me with her Cheese Javelins. |
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| Pickled Radicchio-mouth watering!! Basic recipe: 150ml malt vinegar; 300ml water, 65g caster sugar, salt. Add spices of choice. Mix cold and pour over. EASY. |
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| BBQ Corn, Avocado & Tomato Salad. |
2 ears of corn, husks removed
Butter
1-2 tomatoes2 green chillis
1/3 red onion
1 ripe avocado
1 lime
2tbsp coriander
salt and pepper
Take the coriander and roughly chop it. Rub the corn with butter, a bit of salt and 1 tablespoon of
the chopped coriander. Put it on the bbq until it is thoroughly cooked and
coloured on each side, about 10-15 minutes.
Meanwhile, get a third of red onion in one thick slice and
put it on the bbq. You can grill it if it is falling apart. Cook the onion
until it is slightly translucent, turning it to ensure it cooks evenly on both
sides.
Then cut the tomatoes into large chunks and add to a bowl
with the remaining tablespoon of coriander. Next, dice the chilli, removing the
seeds first and add to the bowl.
Cut your avocado in half, remove the stone and then cut away
from the skin into pieces similar in size to the tomato. Add these to the bowl.
Once the onion is translucent remove it from the grill, dice
it and add it to the salad bowl also.
Then take the corn off the grill [once evenly cooked all
over]. Let it cool for a minute and then use a large knife to slice all the way
down the corn to remove the kernels. Add everything to the bowl and mix.
Squeeze the lime juice on top, and toss with a bit of salt
and pepper before serving.
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| The Battle of the Bak Kut Tehs - For Action Against Hunger |
