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In this, the tenth and final serving of Home Cook Liverpool, we let you feast on a few more.
And, while they may indeed be last, they are certainly not least.
You can find over 45 different recipes from Liverpool restaurants in our full Home Cook Liverpool series here.
Don’t forget you can also tuck into our Delivery Directory which now has over 750 local restaurants, bars and more featured with 90% of them delivering to your door. Choose your next meal here.
Matta’s are best known for the wide range of international food and drink ingredients they sell, including spices from around the world.
They’ve acquired a huge fan base since their arrival in Bold Street in 1984 and have inspired generations with not only their groceries but also recipes that they regular post on their social media sites.
1 tin organic peas
2 chopped onions
4 blended celery sticks
4 cups brown rice
I punnet mushrooms
I pack creamed coconut
½ pint egetable stock
1 tbsp coconut oil
½ tsp sea salt
1 stick turmeric
½ clove garlic
Cracked black pepper to taste
Method: Boil peas, creamed coconut, small celery sticks, onion and vegetable stock with a little coconut oil adding sea salt, turmeric, garlic and cracked black pepper.
Simmer for a few minutes then add to cooked risotto rice and stir well for two minutes.
Lightly fry mushrooms in coconut oil then add to the mix, stir for a minute then serve.
“This is something that’s ready in minutes – and is really magical,” says Nisha Katona. “It’s healthy, it’s vegan and it’s how we eat all the time. It’s delicious hot or cold, and really full of flavour.”
Good pinch of Panch Poron (5 spice)
Chopped green chili
Chili salt and sugar to taste
Handful of spinach
Method: Fry a good pinch of panch poron and add the green chili. Add tinned tomatoes, turmeric, chili salt and sugar to taste and cook through.
Add a spoon of English mustard at the end and then add parboiled potatoes and a handful of spinach or chopped radish greens (or any greens) and coriander.
Says the Fig’s Alison: “This is great for summer lunches with baby potatoes and a green salad. The crème fraiche makes in a bit more special than your standard quiche and the sweetness of the long-cooked onion works beautifully with the goats cheese. I don’t know anyone who can eat just a single slice of this.”
3 large red onions halved and finely sliced
teaspoon dark brown sugar
200 ml creme fraiche
150g goats cheese
For the pastry:
280g plain flour
plus extra for dusting
140g cold butter
Method: To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball.
Roll out the pastry on a lightly floured surface to around about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Chill in the fridge or freezer for 20 mins.
Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins with the sugar, stirring occasionally, until they become sticky and golden. Remove from the heat.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
Meanwhile, beat the eggs in a bowl, then gradually add the creme fraiche. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the tin.
PS: Shop-bought shortcrust pastry works just as well if people want to make it easier and quicker for themselves.
Another delicious rice dish, this time it’s Salthouse Bacaro’s turn with a fresh and light risotto, perfect for summer, simple and stunning.
(recipe serves 2)
120g Carnaroli/Aborio Rice
360ml Veg Stock (I use vegetable stock powder)
100ml white wine
50g Unsalted Butter
50g Grana Padano Parmesan
50ml Olive oil (Get yourself a good one for this recipe)
1x Garlic clove
Method: Start by putting your vegetable stock on a gentle simmer, you want this hot for when you add this to your rice.
Fine dice your shallots, mince your garlic, and sweat on a medium heat with a glug of oil for 4/5 mins, until soft with no colour.
Add your risotto rice and continue to mix and cook until the grains start to go slightly transparent, should take another couple of minutes.
Turn up to a medium heat and add your white wine, continue to stir and cook until all the wine has evaporated. Start adding your vegetable stock a label at a time, continue to mix.
Once you’ve used 80% of your stock, add your butter and parmesan and mix together until combined.
Start adding the remaining stock and continue to mix over medium heat, if your risotto mix still looks a little bit stiff, add a little bit more liquid. Take off the heat, add oil and chives, mix and leave to rest for 2 minutes before serving.
Tips: Risotto rice to liquid is normally 1:3 ratio.
60g worth of risotto rice should make a decent sized portion per person, meaning you would use 180ml liquid per person.
Risotto should be loose, but not too runny, you should be able to wiggle it around on your plate. The rice should be slightly el dente (firm to bite), but this is personal preference.
“I made this for my Indian neighbour recently and she really liked it – which is good praise,” says Gary. “It’s a bit Thai meets Indian…, really quick and simply, enjoy.”
2 tbsp grated fresh ginger
2 tbsp fresh turmeric
1 lemon grass finely sliced
1 onion grated with 4 cloves of garlic
2 tbsp curry paste [whichever is your fave)
Can coconut milk
Lentils (or diced chicken rubbed in curry paste and pre-cooked if you prefer and/or roasted sweet potato)
Method: Put spices, onion etc., into shallow frying pan and cook out.
Add can of coconut milk bring to boil and simmer.
Then, add lentils (or diced chicken roast sweet potato) and heat thoroughly. Add a little water/stock for consistency if needed.
Serve with rice and any of your favourite veg
Adds Gary: “It tastes better after a few days.”
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