Back Home Bar Kick Food Menu Recipes

Roasted Aubergine and Tahini Soup
roast 4 aubergines and 6 garlic cloves (skin on)until they are soft, scrape out the flesh and puree with two tablespoons of tahini, the juice of 2 lemons, two tablespoons of flat parsley. add as much water as you need to get the right consistency. season with salt, pepper, cumin and paprika. serve with yoghurt and roasted sesame seeds.

Bean and Chorizo Chilli
slice a ring of Alejandro cooking chorizo and fry without oil until the fat comes out of the chorizo. add one sliced onion, 3 crushed garlic cloves, one sliced chilli and fry until softened. add a big tin of chopped tomatoes. cook for 20 minutes or so until the tomatoes have thickened, add cooked beans (kidney or black beans are perfect), 3 mixed peppers cut into strips, cook for another 10 minutes. season with salt and pepper. serve with rice, greek yoghurt and coriander.

Cassoulet
fry 6 free range chicken pieces (drumsticks and thights) in a big pan with olive oil. add 12 toulouse sausages and fry until browned. add 200gr of diced black forest bacon, stirring until crisp. add 3 small quartered onions, keep stirring, 1 chopped stick of celery, 2 bay leaves, 2 chopped carrots, 3 crushed cloves of garlic, 6 cloves, 12 peppercorns. stir in 3 tablespoons of concentrated tomato puree, 250ml of white wine, 200ml water. cook covered for 45 minutes (if you like in oven), adding wine or water when in becomes too dry. add 400gr white haricot beans and chopped flat parsley and cook for another 15 minutes. season with salt, pepper.

Vicenta's Ricard Cake
whisk the whites of 5 eggs until a knife cuts through. whisk the 5 egg yolks together with 200gr of sugar, then add 250 gr of self raising flour, one cup of yoghurt (200gr), the same cup of olive oil and 2 shots (50ml) of ricard (or pernod). fill into buttered round baking tin (or ring tin) and bake at 180 for 35 minutes. brush with apricot jam and sprinkle with pine nuts. bake for another 10 minutes until pine nuts are golden and cake ist cooked through. thank you vicenta!