Beef goulash is one of the first dishes I learned to cook on my own. The original recipe is from Seventeen magazine – that’s how long I have been making this dish…;-)
Root vegetable crumble is one of my favourite things to make in the winter. While both girls are affronted by the very concept of a savoury crumble, I love it.
When divided into six ramekins, portions are definitely on the starter/lunch size. When I make root vegetable crumble for dinner, I serve it with lots of steamed vegetables or a big green salad. I’ve also made it in a shallow casserole dish. Continue reading
Kuku paka – Kenyan chicken and potato curry – is both simple and delicious. Mildly spiced and creamy, my girls both love it.
Unlike many curries, the chicken are cooked separately – which keeps the flavours and textures distinct– and folded into the coconut curry sauce just before serving.
Chicken tinga tacos – fun to say, fun to eat… And a great leftover to use in packed lunches throughout the week.
Another bonus of making chicken tinga is the delicious stock that results from poaching the chicken. Sometimes I freeze it, but more often it gets added to soups or risotto over the following days.
Sweet potato and black bean tacos are currently the “go-to” taco around here. Last year was all about fish tacos, but the tilapia I favoured has vanished from the fish counter, for one thing.
Also, we are make a conscious effort to have more meat-free dinners each week, and these are helping with that ambition.
If I had to pick my all-time favourite cookbook, Ottolenghi’s Jerusalem would be a strong contender. Every recipe I have made from it – and I’ve made a good number – has been a winner.
And if I had to pick an all-time favourite recipe from the Jerusalem cookbook, I’d choose his recipe for roasted chicken with clementines and arak.
I’ve made this dish any number of times – with chicken thighs and chicken breasts; with clementines, satsumas, and once with navel oranges; with arak, ouzo or Pernod.
I’ve skipped the marinating stage on occasion, and once accidently roasted the chicken for more than two hours. Nothing I’ve done has made a dent in its deliciousness.
Serve with steamed basmati rice, bulghur wheat or couscous. Continue reading
This turkey white bean chilli is a lighter, fresher take on the rich, red chilli con carne I grew up eating – though the chipotle paste ensures it still packs a punch.