Tahchin is a much loved Persian comfort food but despite it’s popularity and wonderful flavour it’s a recipe a lot of people tend to steer away from as it’s perceived as being difficult to execute well. This is however not at all true and tahchin, I believe, is one of the easier Persian recipes to … Continue reading
I think you could put anything in the middle of a bread roll and it would taste great and one of my favourite sliders, apart from the usual burger of course, is chicken parmigiana. Parmigiana is delicious as is but put it in the middle of a bun and it tastes even better. This is a … Continue reading
Many years ago, and by many I mean at least 30, my mother started collecting the Time-Life cook books. There were quite a few in the series, about 30 from memory, with each booking covering one ingredient – chicken, pork, pasta, pulses and grains, etc. These hard cover books were quite expensive for the time … Continue reading
I adore Malaysian food, especially their curries which combine all the characteristics of Indian curries along with Chinese and Malaysian flavours, so you can imagine just how flavour packed they are. This particular curry is a Nyonya adaptation of an Indian curry and it’s one of my all time favourites. The principle of all Chicken Kapitan … Continue reading
I must confess that this baked chicken is not a traditional Persian dish but rather my own invention. When I’m cooking a Persian meal for a large crowd I like to serve a variety of Khoresht (meat based stews) along with Persian steamed basmati rice and I often feel that a poultry dish of some description would … Continue reading
The Standard Grill is a restaurant in Manhattan but there is nothing “standard” about their signature dish, Million Dollar Chicken. I saw this being made on a recent Barefoot Contessa episode and it looked amazing. On the surface it may look like an ordinary roast chicken but there are a few additions and tweaks that really … Continue reading
These scrummy chicken wings are similar to Buffalo wings but with a South-East Asian twist. As with buffalo wings the cooked chicken wings, which are baked here instead of deep-fried, are coated in a butter sauce that is enriched with lime juice and Thai red curry paste. They’re sticky, spicy and very addictive. These wings … Continue reading
This is one of those very fast and simple mid-week meals that looks and tastes like it took a lot of time and effort to create. It reminded me somewhat of chicken Kiev, but with a healthier fresher approach. Don’t be too mislead by the title, whilst there is enough garlic in the dish to … 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
