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.…
Category: Main
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…
Seafood Laksa
One stemming from the New Forest, where we found a kit for a Singaporean Laksa and enjoyed it. At home, I wanted a more genuine recipe without short cuts and this is the one that appealed to me. It must…
Carne en Salsa de Almendras
Many years ago, I always used to cook recipes for the first time in vengeance, i.e. for guests. My theory was, and still is to a large extent, that one concentrates more the first time through a recipe and tends…
Rabo de Toro con Rioja
The Spanish have got a bit of a bull fixation so perhaps it’s not surprising that Rabo de Toro [oxtail] is very popular there. Technically, I believe, “anything de Toro” should be from a fighting bull – clearly one that…
Pulled Pork
Some friends of ours made this for us and it was great. I haven’t tried cooking it yet but when I see a suitable joint of pork and a few friends are coming round, I must remember it. The recipe…
Pollo al Ajillo
Said to be the most popular way to cook chicken in Spain, as the name implies this is something of a garlic fest. As usual, variations abound. This is my most successful execution which, typically, was my first attempt. It…