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.
(Which is similar to chicken tikka masala, now I think of it.) Continue reading
Herring under a fur coat – now there’s an original name for a salad… Chopped herring is buried beneath layers of vegetables and cooked egg, as snug and warm as if it were under a fur coat.
Having looked at a number of recipes online, I chose this version because it seemed relatively light, with just a thin spread of mayonnaise on top, instead of each layer.
Some people make a large mound of salad and decorate it (similar to salata de boeuf), while others create individual portions using ring molds. I liked the idea of making it in a glass bowl so you could see the layers. Kind of like a herring trifle…;-) Continue reading
Iceland’s presence in Euro 2016 is a dream come true. Much as I’d like to see their unlikely success continue, it seemed expedient to fit an Icelandic meal into the schedule early on.
After some research, I settled on roast cod fillets with egg and butter sauce. It was delicious, and couldn’t be simpler to make. Continue reading
Along with champ, the Ulster fry is Northern Ireland’s main claim to culinary fame. What sets it apart from the usual British fry-up is the griddle breads – soda bread and potato farl – that are cooked along with everything else in a single pan, absorbing flavour (and fat) from the meat. Continue reading
We’d intended to eat these Glamorgan sausages as a late family lunch before settling down to watch the Wales v Croatia match. However, events overtook us and I ended up spending most of the day at the hospital with my youngest daughter. Continue reading
I first encountered salata de boeuf when we visited some friends over the Christmas holidays, and were treated to a generous spread of Romanian delicacies. Continue reading
We love to celebrate Chinese New Year in our house with a special Chinese meal. The menu varies from year to year, but we always start things off with edamame, prawn crackers and these tea eggs.
Carefully cracked hard-boiled eggs are simmered in their shells in a mixture of tea, soy sauce and spices, then left to steep until flavourful. When peeled, the cracks in the shell create a beautiful marbled effect.
Gung hay fat choy! Continue reading