The Swindian

Western

Having grown up in the Western part of the world, this is the cuisine I have been exposed to most, but it ranges from Italian to American to Scottish to… just take a look.

• Baked haddock with a dukkah crust, served with lemony spinach and roasted sweet potato mash
• Baked stuffed aubergine with olives, almonds and tortilla chips
• Bread infused with roasted garlic
• Breakfast pancakes with a sweet apple side
• Blood orange risotto
• Champagne saffron risotto with garlic prawns
• Chicken and mushrooms in a white wine and cream sauce with wild rice
• Colourful potato salad with home-made mayonnaise
• Creamy beef stroganoff
• Creamy pasta with vodka and salmon
• Crisp salad with mustardy-lemon vinaigrette, baked salmon and white wine sangria
• Crispy duck breast in prune sauce (Rick Stein recipe)
• Crispy bacon risotto with baby spinach and shiitake mushrooms
• Crispy tuna bake
• Cullen Skink (Scottish fish soup)
• Destiny mashed potatoes
• Easy and delicious garlic chicken
• Fajitas, Swindian style
• Fragrant beef stew with aubergine
• Garlicky gnocchi in creamy spinach sauce
• Garlicky green beans in walnut oil
• Garlic and chili green beans
• Garlic soup (tourain blanchi à ail)
• Halloumi stir-fry
• Haggis (as part of Burns Night)
• Herby lentils, topped with burrata
• Home-made plain granola
• Mushroom risotto in rosé wine
• Nutella stuffed French toast
• Pasta salad
• Pastry-less vegetable quiche
• Poached chicken
• Pommes Anna (crispy potato stacks)
• Potato soup with bacon
• Prosecco-cream soup with smoked salmon
• Quick and dirty bacon pasta
• Quinoa salad with sweet potato and aubergine
• Quinoa salad with mackerel, halloumi, avocado and walnuts
• Real Southern Fried Chicken
• Red wine bacon risotto
• Red wine gravy (for duck)
• Roast duck and roast vegetables
• Roast lamb with couscous
• Rocket and walnut pesto
• Salmon and green bean risotto
• Shrimp and grits
• Slow-cooked boeuf bourguignon
• Spicy chicken-halloumi tortilla wraps
• Spicy sweet potato, coconut and ginger soup
• Spinach and chickpea salad
• Spinach-halloumi pasta with caramelised onions
• Sriracha scrambled eggs with smoked salmon
• Things to do with eggs
• Tortellini in light cream sauce with chanterelles
• Turkey sausages with roast potatoes and red wine-infused mushrooms with spinach (in goose fat)
• Vegetarian ‘faux gras’ with truffle oil
• Vermicelli rice (as part of Fondue Chinoise)
• Walnut & avocado salad with mustard vinaigrette
• Warming pumpkin, ginger and coconut soup
• Zucchini-halloumi fritters