Moussaka is sometimes referred to as the Greek version of lasagne, with fried eggplant slices replacing the pasta. It’s similar to lasagne in that there’s a ragu of minced meat which is topped with a béchamel sauce before being baked but it has a very different flavour profile due to the ragu being made with […]
Quinoa (pronounced keen-wah) is one of the new super foods, except it’s not that new. The Inca’s cultivated it for domestic use more than 3000 years ago and referred to it as the “mother of all grains”. But it isn’t really a grain, it’s a seed and as such contains no wheat or gluten and […]
This is another recipe from the Red Spice Road cookbook and it’s awesome. The meat is succulent and falling off the bone from hours of slow braising with a wonderful Asian soy based sauce that’s thick and flavourful. It’s a quick dish to put together but it does need a lot of time in the […]
For some reason this dish screams 1980’s to me. I’m not sure why as I don’t remember ever eating this in the 80’s but if I did it would have been a regular on the dinner table for the last few decades. In some ways this dish is similar to Veal Cordon Bleu in that […]
This chicken dish is done in the style of many French braises in that the chicken is first browned well and removed and the sauce is then made in the same pan utilising the caramelised crust created by browning the chicken to make a great base for a sauce, in this case using white wine, […]
This is a dish my family has been making for a long time, so long that I’ve actually forgotten where the original recipe came from. Basically it has all the components of a steak dinner but on one plate which not only makes it easy to prepare but easy to serve as well, especially if […]
Those pizza aficionados out there who import mineral water from Naples to make their pizza dough, look away now. This is as far away from an Italian style pizza as you can get – think more a piece of pie from Brooklyn, and it’s delicious. No scant toppings of wafer thin prosciutto and arugula here. […]
This amazing sorbet is the creation of David Lebovitz but I think it’s almost misleading to call it a sorbet, even though technically that’s exactly what it is as it contains no dairy. To me sorbets bring to mind icy and grainy textures and this sorbet is anything but. It’s so dense and smooth you […]
Rosemary and fish might seem an unlikely combination but it really works. I ordered this dish at a local Italian restaurant and liked it so much that I recreated it at home the next week. Al Cartoccio simply means food that is wrapped in a parcel and then baked. This is a great way of […]
This would have to be one of the best baked pasta dishes I’ve ever made, or tasted, for that matter and I don’t say that lightly. It comes from one of my favourite chefs, Simon Hopkinson. The recipe below will feed 2-3 people and I think it tastes best when made to these quantities. The […]
Mustard With Mutton 