Easy gourmet dishes 

with Brian Binns

Brian Binns won the Sunday Times competition for the Best Amateur Cook in Great Britain in 1975, and obviously in the opinion of his judgers who included Caroline Conran, a food writer, chef Michel Bourdin, and Michael Smith, a food historian, deservedly so.

At the time he was a senior executive with a large national bakery group.

Since then Brian has travelled throughout Europe, Russia and India, imparting his knowledge and simultaneously gaining experience of international cuisine. In the year 2000, he “retired“ to live in Kyrenia, North Cyprus, where he writes for the local media and carries out consultancy work.

He is a man with a great eye for detail. His recipes which he has devoted many hours to perfecting are characterised by useful Technical Tips and Personal Ploys, gems which few cooks are prepared to part with, jealously guarding their secrets — but not so with Brian who willingly shares his wealth of experience with devotees of his favourite past time.

The recipes in this book are some of his favourites and the result of his love and passion for food and enjoyable eating.

“...It is several years since I wrote my last cookery book ,”Tea Time Favourites”, a best seller under the Sainsbury label.

Since that time I have been to many countries in Europe, in Russia and India, sampling and learning about the cuisines.

These are some of my favourite recipes that are simple to follow and that are tolerant of small changes you may wish to make.

Starters

Crispy Prawn Fingers

These are international favourites, such a perfect combination of flavours and textures they can be eaten any time, part of a meal or snack.

1. Mix the pork, scampi, sherry, coriander and the white of one egg together, blend to a smooth paste. Season to taste.

2. Mix the remaining egg white with the corn flour and spread this onto one side of the bread, then spread the scampi mixture evenly to cover.

3. Sprinkle sesame seeds over the surface gently pressing them so that they stick to the scampi mixture; Brush the undersides of the bread with egg yolk.

Aubergine Layer with Feta, Tomato and Basil

This amazing simple and delicious dish is one of my favourites to serve at any time.

Serves 2

The Aubergines: Two medium aubergines cut lengthwise, each into four slices. You may remove some of the skin if you wish. Salt and freshly ground black pepper Olive oil for frying, approximately 1 cm deep.

Season the aubergine slices with salt and pepper. Put them into hot oil and fry until golden on each side. Remove to kitchen paper to absorb excess oil and put to one side.

Cheese and Onion Tartalets

Makes 20

So simpl