METHOD
Preheat oven to 170 degrees.
Peel and slice shallots 4 mm thick. Place in small bowl with the sultanas.
Put all pickle ingredients in a pot and bring to boil. Simmer 1 minute and then pour over sultana mix. Set aside to soak. Overnight is preferable but a few hours of pickling can sauce. Once the sultanas are visibly plump you're good to go.
Roast almonds in the oven until crisp and light brown on the inside. 6/10 minutes. Once cool chop up in the food processor until they are in the middle of chunky and fine. You could also just put in a clean t towel and smash with a pot. Saves washing up more dishes.
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Chef David Willcocks worked in the south of Spain where he dined with famed chef Dani Garcia. This is his take on Garcia’s gazpacho. Served well-chilled is a refreshing dish on a hot day. The addition of the cherry puree to the gazpacho lifts the tomatoes with its sweetness and adds an extra dimension to the classic Spanish dish. Garnish with a few ripe tomatoes, pitted cherries, grated frozen cherve, a fillet of good quality Spanish anchovies and pistachios, or equally keep a bottle in the fridge as David does in his house to be enjoyed whenever.
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We absolutely love Annie Smithers' cooking and her recipes are always generous, easy to follow and full of flavour. Annie lends us her wonderful whole roasted snapper dish for Summer to showcase the new potatoes, fennels and herbs of the season. A great dish for the upcoming balmy evenings…
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Spring is here, and the asparagus has sprung. The chooks are laying and last year’s prosciutto and jamons are ready to slice…
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We recently dined at Sault to celebrate our birthday (both mine and Lost magazines) and this was one of our favourite dishes….
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We are chomping at the bit to get into Kazuki’s new casual eatery called Sakana…
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When you’re left with too much sour dough bread and the cupboard is otherwise bare, try this rich and savoury bread and butter pudding…
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The luxury of truffle (we now have several relatively prolific truffieres in this area), combined with the luscious creaminess of a wonderful Brie…
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This is a recipe especially prepared for LOST Magazine by Caliopi Buck. It is a sweet and savoury salad that is a meal in itself…
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This classic Berber dish is an easy recipe that is perfect for tajine virgins to start learning their way...
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This month’s LOST chef is Sallie Harvey. She is a magnificent cook and sings like an angel...
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Heat the oil in a medium heavy based pan over medium heat...
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This recipe for short, sweet and lightly spiced butter biscuits is from Gary Thomas from Spade to Blade. He uses Des O’Tooles messmate honey collected by bees foraging in local forests...
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Lost seasonal recipe of the month.
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