An iconic south Indian dish which uses my favourite whole Kashmiri chillies as the key ingredient. In the south, it's all about frying a pungent spice paste to create the basis for a delicious sauce.
This dish uses some classic ingredients from the region from fresh coconut to tamarind for a robust, yet fresh and fragrant, flavour. I love this cooking style because it's all about cracking spices, squishing garlic and bashing ginger and slicing chillies. 'Argument Cooking' I call it.
We use the flat pestle and mortar to grind spices, the coconut scraper (The Coconut Scraper - that's going on my gravestone) and even a machete to split the coconut. Exciting stuff. Now, you can use coconut cream to create a thicker creamy sauce or you can go down the traditional path as I do and use water to make a thinner sauce. Either way, this is a classic you will just love.
Homemade stock is liquid gold. Easy, frugal and full of flavour, there's nothing tastier than soup made with hearty homemade stock. Roasting leftover beef or lamb bones from a weekend roast gives stock a richer flavour and darker colour.
Simmered for a couple of hours with a handful of vegetables, fresh herbs, wine and a litre or two of water lends a rich base and depth of flavour to stews, soups, braises and sauces as well as enriching grain dishes such as polenta and risotto.
This is real Thai Chicken Fried Rice, just how it's made in Thailand and also just like takeout! The scrambling of the egg in the wok with the chicken pushed to the side is a classic Thai method. Serve it with wedges of tomato and slices of cucumber for a truly authentic experience. 3 sauce variations provided (refer Note 3 for explanation of differences).
Peter - chief recipe tester/cook/food stylist/traveller and photographer here at Souvlaki For The Soul: This is the real deal. Home made spanakopita crafted by my very own mother. You can't get more traditional than that.
Hummus has been the subject of pride and identity in the Middle East for generations. And not only are there “wars” over who invented hummus, but the debate continues over who makes the best! Just watch this Make Hummus Not War trailer featuring prominent political leaders of the region. From what I hear, the debate goes on among friends as well. Say you are a part of a discussion over who makes the best hummus in your area, and you land in “the wrong” hummussia (hummus shop) camp, you may lose a friendship over your choice! A slight exaggeration, but you get the picture.
According to this History of Paella article, paella combines the Roman and Arabic cultures. Arab conquerors introduced rice in Valencia. The word “paella,” may have stemmed from the Arabic word “baquia,” which means leftovers. So, historically, paella was introduced as the delicious solution to leftovers. And depending on where you live, you would utilize ingredients available in that region. It makes sense then that there are many variations of paella today!
An easy, fresh and super light Mediterranean watermelon salad. Three main ingredients: watermelon, cucumber, and feta cheese. But to take it to the next level, we add some fresh mint, basil, and a honey vinaigrette. The perfect dish for your next neighborhood party!
A quick mayonnaise-free potato salad recipe like they make in the Middle East! Packs lots of flavor from garlic, warm spices, fresh herbs, and lime juice. Vegan and gluten-free.
A simple Mediterranean-style tomato salad that will rock your world! Tomatoes and red onions with fresh parsley and dill, doused in citrus and olive oil. Vegan. Gluten-free.
Think lentils are bland food? That may be, but not in the case of this lentil salad with garlic, harissa, and Middle Eastern spices. With the addition of white beans, this vegan and gluten-free lentil salad is a meal in its own right. But, it’s usually served as meze (appetizer) or side dish.
Horiatiki, or traditional Greek salad, is served most often from early spring to the early part of fall. It features the season’s quality juicy tomatoes, cucumbers, red onions, and green bell peppers. There are no red peppers, yellow peppers or any other pepper variety. And there is no lettuce, nor any other leafy greens or vegetables in traditional Greek salad.
The seasoning is simple: a pinch of salt and dried oregano. And the dressing is a generous splash of olive oil. You may also add a little red wine vinegar.
Tabouli salad or Tabbouleh is a simple salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil. But there are secrets to a traditional tabouli salad.
Heston Blumenthal is a famous ice-cream fanatic. His vanilla ice cream recipe from Heston at Home doesn’t require liquid nitrogen, just lots of whipping cream and vanilla pods.
Great sauces are like an insurance policy for venison roasts, which can easily overcook or dry out. Beyond their ability to rescue, however, is the power to elevate. Here's a trio of sauces for venison that do just that: a classic port-based Cumberland sauce, imported from England; a Cuban-inspired mojo sauce for some unlikely but delicious tropical flavor; and a flamed gin sauce that's just about as much fun to prepare as it is to eat. Top Image.
This, I suspect, could be the chocolate recipe for the beginning of the 21st century – very light, very chocolatey individual baked puddings that have a melted fudge-chocolate sauce inside that oozes out as you put your spoon in. My thanks to Galton Blackiston and everyone at Morston Hall Hotel in Norfolk for giving me their recipe.
This recipe, adapted from Singita Boulders executive chef Loraine Pienaar, marries local and international flavors and features springbok, a South African favorite that can be substituted with venison.
Wine recommendation: The sumptuous Meerlust 2006 Rubicon Bordeaux blend, with its cedar smoke, graphite and black fruit flavors, is a delicious accompaniment to the gamy, spicy and bitter chocolate notes in this dish.
This is a super easy recipe appropriate for solving that common post-family dinner problem - what to do with all those leftover mashed potatoes!
The recipe comes from Dr. Allinson’s Cookery Book, published in 1915. Thomas Allinson was a British doctor who advocated the vegetarian diet and the consumption of whole-grain breads.
Rich in vitamin C and carotenoids, this soup is an excellent choice for giving your immune system a lift. It's also rich in a phytonutrient (beta-cryptoxanthin) that is thought to be particularly good for promoting healthy lungs.
With a little ginger and cinnamon in the mix, this restaurant-quality soup serves as a true health tonic.