One to try from Thomasina Miers. Planning serves: 4 preparation time: 15 mins cooking time: 45 mins Ingredients 4 tbs Olive Oil 2 medium onions, finely chopped 1 fennel bulb, trimmed & chopped 4 cloves garlic, sliced 2 tsp fennel…
Category: Main
Arroz Negro con Calamares
This is a black rice dish. It is basically a seafood paella in which the rice is blackened with squid ink, which can be bought in sachets. In Spain, the seafood content is often chopitos/chipirones (baby squid) but, that being…
Duck Confit
This is my generation II of a duck confit recipe, this being based on one from the master, Raymond Blanc. Some duck confit recipes seem to end up too salty; this one did not and tasted terrific. It makes a…
Posted in Poultry
Parsi Chicken with Apricots
One as yet to be tried – seems a bit like a sweet and sour chicken tagine. This delicately sweet-and-sour dish of chicken cooked with dried apricots is apparently from the Parsi community, of Persian descent within India. It is…
Posted in Poultry
Murghi aur Masoor Dal
In English this was called Bombay-style Chicken with Red Split Lentils when Madhur Jaffrey published it. I suppose it would now be called Mumbai-style. Such is fashion, or is it political correctness? Anyway, fed up with plain chicken on a…
Chicken Biryani
Proper Biryanis do not have hot spice in them. Why, then, do most of the recipes out there in Internet-land toss in chillis of one colour or another? Madhur Jaffrey is usually a reliable source of recipes which approach genuine.…
Tea-Smoked Chicken
One that I’ve had on this site for a while to try out. It was from James Martin. I’ve finally tried it out and wanted to post it again with a public health warning, in the hope that, if anyone…
Posted in Poultry
Caramelized Duck Breasts
I recently learned the best way of cooking duck breasts with the fat on is from cold. My suspicion is that it lets the fat run better. This recipe uses that method and adds a little extra flavour with an…
Lamb Shoulder with Ras el Hanout
I’m not at all sure this is a genuine Moroccan approach but the intention is clearly Moroccan. Very slow cooking is definitely my preferred method with lamb shoulder ‘cos it makes for a meltingly tender result. The Moroccan flavourings used…
Crab Linguine
I’ve been after a decent crab pasta recipe for a while after failing to make notes on a more complicated spider crab recipe by Gary Rhodes. This is certainly much simpler and looks worth a try, not that there appears…