This is one of the simplest, tastiest and useful ways to cook chicken that I know. Crystal chicken is a meal in its own right, or perfect for adding to salads, sandwiches, stirfries and other dishes. I also make an Asian-flavoured chicken rice soup from the cooking liquid. Continue reading
I’ve looked at this Ottolenghi recipe for chargrilled broccoli with garlic and chilli a number of times, but have never summoned up the enthusiasm to grill individual broccoli florets before today. Blanching, chilling, drying, grilling – it seemed a lot of trouble for a bowl of broccoli.
I don’t know what tipped the balance, but I’m really pleased I finally gave this dish a try. It turns out that chargrilled broccoli is delicious, especially tossed with sautéed garlic, chilli and slivers of lemon. And because I halved the quantities, it wasn’t as time consuming as anticipated. The original recipe comes from Ottolenghi, The Cookbook. Continue reading
Flipping through cookbooks for ways to use a package of frozen lamb I’d unearthed from the freezer, I came across this recipe for lamb uppakari in Madhur Jaffrey’s Curry Bible. Uppakari is a lamb curry originating from South India – which I’ve always associated with vegetarian food. But apparently the Chettinad region of Tamil Nadu is renowned for highly spiced meat and fish dishes such as this one. Continue reading
Tzatziki is something I’ve made ever since I left home for university – and something I’ve never tired of eating. My tzatziki is pretty stripped back – just Greek yogurt, cucumber, garlic, olive oil and salt, with maybe a squeeze of lemon juice if it needs brightening up. I have no interest in adding dill, mint, parsley, vinegar, sour cream, mayonnaise… or anything else I’ve seen in other tzatziki recipes.
Now that our cucumber vines are bearing fruit, I expect we’ll be eating a lot more tzatziki in the weeks ahead… Continue reading
For our Portuguese World Cup meal, we had caldo verde. I served it with some Ponte Nova cheese, chourico (Portuguese chorizo), Portuguese bread and pastéis de nata for dessert. My version of this soup is vegetarian, and based on the recipe in Madhur Jaffrey’s World of the East Vegetarian Cooking. I’ve been making caldo verde for years – back when kale was a challenge to find – and was happily surprised when both girls liked it from an early age. Maybe all that garlic? Continue reading
We eat bimbimbap at least a couple of times a month. In fact, Lyra was surprised to discover that her friends don’t eat it at their homes. The name means “mixed rice”, and one of the most satisfying things about the dish is stirring the carefully arranged rice, gochujang, egg and vegetables into a delicious, sticky mess. The only “speciality” ingredient is the gochujang, which is available from Asian grocery stores. Continue reading
This Algerian recipe for m’touem b’marqa hamra (meatballs and chickpeas in garlicky red sauce) is awesome. Meatballs are a bit time consuming, but worth the effort for this dish. I found the recipe on The Teal Tadgine website, and followed it pretty much as written. It claims to serve four to six people, but if it had made more, the four of us would have eaten it. Continue reading