A lot of people think of duck as a difficult cut of meat to cook at home and roasting a whole duck in particular seems to cause a lot of anxiety. But in actual fact roasting duck is very simple and straight forward and given its high fat content very forgiving as far as cooking times … Continue reading
If they sold I heart Ottolenghi t-shirts I’d be queuing up for one. Israeli born Yottam Ottolenghi is one of the hottest chefs at the moment and it’s no wonder as his recipes and approach to food and flavours is like a breath of fresh air. There hasn’t been a dish I’ve tried out of … Continue reading
It never ceases to amaze me how many different methods there are for roasting a simple chook. Fast, slow, stuffed, marinated – the list goes on and on, and just to add to that list here is my new favourite. Italians have a way of roasting a chicken which is … Continue reading
For the second post in the Cooking with Le Creuset Series I’ve decided to road test a lidded casserole from their new stainless steel collection. Now when you think Le Creuset and casserole the first thing that springs to mind is their enamel cast iron pans which are famous the world over. Most people are familiar … Continue reading
Red Cooking in Chinese cuisine, Hong Shao, refers to food (normally pork, chicken or duck) that has been braised in a mixture of soy sauce, Chinese rice wine and whole spices. The soy sauce and long braising imparting the meat with a lovely mahogany hue. It’s a wonderful warming and comforting dish that’s great for colder … Continue reading
This dish is built on the same principles as a traditional French Onion Soup but with the addition of chicken. It’s half soup and half stew – the inclusion of chicken and a thicker sauce making it substantial enough for a main meal. This has fast become one of my favourite warming winter meals. It’s utterly delicious … Continue reading
A few months ago I was walking around my local shopping mall and came across a large display of Rick Stein’s new cook book “Rick Stein’s India – In Search of the Perfect Curry”. This was the first time I’d seen the book and I’d also somehow missed watching the TV series that accompanied it. … Continue reading
This would have to be one of my all time favourite Persian meals. It’s sometimes referred to as jewelled rice because of it’s wonderfully colourful appearance and it’s usually served as a celebratory meal on special occasions such as weddings. The ingredients used in making shirin polow can vary from household to household with a … Continue reading
If you’re looking for an alternative to the usual roast turkey meal for Christmas then look no further. There are a lot of positives to making a meal like this for Christmas but the one that appeals to me the most is there’s no carving involved. If you’re anything like me and a somewhat clumsy … Continue reading
Let me start by saying that I’m not a big fan of chicken breasts. They are my least favourite cut of chicken. I find them to be dry and lacking in flavour and I avoid using them as much as I can, opting for thigh fillets instead. But this recipe from the Barefoot Contessa has … Continue reading
