Boil. Smash. Roast. Three steps to your new favourite way to eat potatoes. A perfect accompaniment to almost any dish. Serves: 4 peoplePrep time: 5 minutesCooking time: 20-30 minutes boiling, 35-45 minutes roasting Ingredients: 16-20 baby potatoes (or 8-10 medium sized potatoes) 1 tablespoon guanciale fat (duck/goose fat are suitable alternatives) 1 tablespoon ghee (butter…
Gourmet Burgers with Caramelised Onions, Crispy Bacon, Goats’ Cheese and Fig Jam
Bored of your standard burger? Want to try something completely different? While I was in Germany as a medical student I came across this wonderful combination of flavours and textures. Next time you’re at the supermarket grab some fig jam and goats’ cheese and give it a go! Serves: 4 burgersPrep time: 15 minsCooking time:…
Pasta Carbonara
Certainly one of my most requested recipes, this is without a doubt my favourite way to eat pasta! Silky, creamy, luscious egg-coated pasta garnished with crunchy crispy salty guanciale. Made in under half an hour with just 4 ingredients… What else could you want? Oh and no cream, no powder from a packet, no garlic,…
Sicilian Inspired Linguine
While I was in Sicily on holiday, way back in pre-COVID times, I came across this wonderfully different plate of pasta. It had raisins in it! And breadcrumbs instead of parmesan! Seriously! Salty and sweet, this dish is perfectly balanced and offers an alternative to the usual pasta dishes. I’ve obviously deviated slightly from the…
Super Easy Sushi Bowl
Sushi lover? Want to make your own sushi but don’t have enough time or patience to make proper sushi rolls? Want to make something that’s super easy but still looks fancy? Make a sushi bowl! These little bowls of deliciousness can be made with almost no effort at all. And look and taste amazing. Feel…
Paella “Valenciana”
Paella. Smoky. Fragrant. Delicious. This recipe is based on the paella valenciana variation, which traditionally started off as a lunchtime meal for farmers in Valencia. I’m not Spanish. So please forgive me if this isn’t perfectly traditional. This “farmers’ lunch” used to be made with whatever Spanish farmers could find in their field. So no…
Two Ingredient Mini “Doughnuts”
Vanilla yogurt + Self-raising flour = Instant “doughnuts”! Ok maybe they aren’t proper doughnuts, but hey who cares? Whoever first came up with this idea, the world is in debt to you! Made in less than 15 minutes, these little balls of fluffiness are so easy to make. Perfect to spoil your children or partner…
Pan Seared Sea Bass with Guanciale, Fennel and Truffle oil
Oven baked fish “al cartoccio”. Beer battered fish and chips. Wonderful ways to eat fish that I was brought up on. But I always wanted to try out something a little different. Something a bit more experimental. The freshness of the fish and fennel, complimented by the umami of the guanciale and truffle flavours seem…
Cacio e Pepe
Cacio e Pepe. Literally translates to “cheese and pepper”. Now let’s be clear, I’m not Italian, and do not claim that this is the perfect traditional method. This is my own take on this simple dish, with tips of how to achieve a truly delicious humble plate of pasta with minimal fuss. As there’s not…
Decadent Chocolate Brownies
Crispy on the outside, fudgy and gooey in the inside. Brownies as they should be. Feel free to add any toppings you like! Servings: Makes approx 12 brownies Ingredients: 150 g + 70 g good quality dark chocolate, at least 60-65% cocoa (roughly chopped) 100 g butter 200 g soft dark brown sugar 2 eggs…
Food by Zac 