Monday, 18 March 2013

Swahili Chicken - East African Cuisine

Swahili Chicken

I adapted this recipe from a book 200 Curries by Sunil Vijayakar - Hamlyn. This is a fabulous book presenting recipes from all over the world and has a great introduction section where it lays out information about different spices for curry addicts like us. It presents recipes in a simple format with variations and beautiful photographs to boot. If you need some curry inspiration or would like to try something a little different, it is a great addition to your cookbook collection.

Sunday, 17 March 2013

Baked Artichokes with Parmesan Stuffing

Baked artichokes, Parmesan, herbs and breadcrumbs.
Globe artichokes, stuffed with breadcrumbs and Parmesan

Globe artichokes are funny lookin' things! At first like a cactus (but actually a thistle) and later like a delicate flower, an artichoke is worth the patience for its nutty and creamy decadence.
Although they look a little daunting to prepare, turning an artichoke can actually be very simple, although I was surprised how much of the vegetable is not actually eaten, only the soft heart is consumed once the leaves, scratchy 'petals' and choke are removed. The revealed heart can be boiled baked, grilled, barbecued or steamed and then stuffed with whatever you fancy really - cheese bread, ham, anchovies, tomato, bacon, egg - like a homemade mini pizza! They make a great side dish or a large artichoke would be a great vegetarian dish.

Saturday, 16 March 2013

Speedy Spicy Prawns and Chorizo

Spicy Prawn and Chorizo
Here is a delicious spicy dish to warm your cockles, especially in this very wintery March weather. Chorizo is a Spanish or Portuguese spiced sausage coloured and flavoured by red pepper and paprika. It adds a smokey flavour to traditional rice and seafood dishes. The red colouring is released on cooking and this gives a wonderful depth to your sauce.

For a more local flavour try Yorkshire Chorizo! Made in Yorkshire containing British pork.

Sunday, 3 February 2013

Handmade Venison Ravioli

Venison ravioli
I have made pasta a few times and each time it becomes a little easier with practice. Making fresh egg pasta takes you back to your primary school days and memories of pulling play dough through a machine to make a vaguely monster like model of your mum. This is far more sophisticated, but just as fun! The trick is to allow yourself enough space and perhaps request an extra pair of hands be on standby. Alternatively, why make it difficult! Just split your dough into smaller lumps. Sometimes the best answers are the obvious ones.

Sunday, 27 January 2013

Individual Black Forest Gateau

Great British Chefs is a really good website that we often use for inspiration when trying to think of new ideas. Often you can use websites like this to find new flavour combinations and techniques and use them in your own way. However when we came across this recipe for individual Black Forest Gateau which looked so complex and time consuming, we didn't think it needed tampering with at all. There are lots of techniques and components that we have never heard of before so it was a bit of a challenge. It was very time consuming, but the end product was really rich, chocolatey and very tasty.

Monday, 7 January 2013

Stollen Roulade

This is our first post for a while, after a very busy Christmas! This post is probably a little late now as Stollen is usually something eaten at Christmas. But this recipe is good enough that you should give it a try anytime, not just at Christmas. It is a spicy, fruity, bready and sweet treat which is well worth the effort required to make it. The Germans were definitely on to a winner when they came up with this one!

Friday, 4 January 2013

Goan Fish Curry

Goan fish curry

Goan food is a feast for the eyes and the soul as we discovered on our travels to India in 2011. Eating in a restaurant alongside the palm trees and white sand, surrounded by shop fronts where you can select your fish and cooking style, made for a culinary treat difficult to emulate at home.
The warmth of the welcome and the hearty food marry together in a delicious bowl served on a low beach table and help you forget any troubles as you dig into a bowl of coconut, ginger and tamarindy goodness!