Tanamerah Takeaway

Tanamerah Takeaway

Six years on from one of my biggest catering jobs, and things are very different. No big events. No small events! So, like many restaurants, I’ve turned my hand to cooking on a much smaller scale. Prompted by requests from friends and old customers, I have started offering takeaway meals. Or rather, dishes that I deliver to people’s homes—which is how my business started, 20 years ago!
The plan is to offer a new menu every week, which I’ll post on Instagram. To keep things manageable I’ll make deliveries on Friday for orders received by the Monday morning before. My initial idea is to deliver to customers within a ten-mile radius of Haslemere—but I’m sure I can be flexible on that.

Acar: Indonesian pickle

Acar: Indonesian pickle

Recipes for two versions of acar (pronounced ‘achar’). Acar is sort of versatile, Indonesian version of Branston pickle. Acar simply means ‘pickle’. Like Branston it’s made from chopped vegetables, including carrots and onions, pickled in vinegar sweetened with sugar, and zhooshed up with spices. The difference is that it is served as a side dish, and is eaten with just about any main dish you could imagine, including barbecued meat, satay, and grilled fish.

Awesome aubergine!

Awesome aubergine!

Aubergine has to be up there among my absolute favourite vegetables. And probably the most versatile. Here are two easy, delicious, aubergine recipes. One is a Chinese vegetable dish; the other a starter or snack from Georgia—as in the country on the Black Sea, not the US state. My first time making a Georgian recipe.

Pasta primavera?

Pasta primavera?

The quickest, easiest pasta dish of all. And one of the most delicious. The only cooking is to boil the water for the pasta. As soon as it starts to feel like winter is over, the sun is getting warmer, the evenings becoming longer—that’s when I think about making pasta primavera again.

The dish is all about the fresh flavours of the raw ingredients: tomatoes, basil, mozzarella cheese, garlic, olive oil (extra virgin of course), with a hit of salty umami from the black olives.

The story of rice. And how to cook it the Indonesian way

The story of rice. And how to cook it the Indonesian way

Rice is one of the defining elements of Indonesian cuisine—and of course most Asian cuisines. If you’d like to know a bit more about it, please do read the background section after the cooking tips.

I cook a lot of rice! Because of my catering business I calculate I’ve cooked over a tonne just in the last ten years. You probably have your own method. This is mine. It certainly seems to be reliable. It needs to be!

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