Recipe:
Recipe: Pot-roast chicken with sherry
Chicken parts are a boon for the hurried cook. This recipe calls for pan-browning the chicken, then baking it for a half-hour until crisp.
Blog Post & Recipes:
Fast Fix: Five Ideas for Roasted Fish in Fewer Than 30 Minutes
If you're straining to figure out a way to fit [fish] into your daily routine, try these five foul-proof quick fixes. Each recipe takes fewer than 30 minutes to bake
Halibut, Spinach, and Tomatoes in Foil Packets ... Ginger and Cilantro Baked Tilapia ... Baked Salmon Fillets with Dill and Mustard ... Nobu's Miso-Marinated Black Cod ... Simple Supper: Snapper Veracruzana
Blog Post & Recipe:
Khurdi - Bohra White Stock Soup
Khurdi or white soup is made with rich mutton stock and then flavored with whole spices. Milk is added to the soup to give it some body and creaminess. Milk also gives it the characteristically white color, which isn't really all that white. The deep and intense flavors are rounded off with lots of fresh mint to add freshness.
Blog Post & Recipe:
Passionate by design
Red salad (beetroot, peach and radicchio) ... Artichoke and silverbeet risotto
Blog Post & Recipe:
Panang Curry with Beef | แกงพะแนงเนื้อ
I followed the general protocol for most Thai curries - heat the thicker part of the coconut milk over medium heat until it just starts to bubble and separate, add the curry paste, cook the meat, add more coconut milk and/or water, and adjust the seasonings.
Blog Post & Recipe:
China Chilo
In The Spirit of Cookery: A Popular Treatise on the History, Science, Practical, Ethical and Medical Import of Culinary Art, (1895) by J.L.W. Thudicum, this was described as “a ragout of green peas and mutton, stewed with some onions, lettuce, butter and spices, to be served with rice boiled in broth and moistened with butter. This is a most excellent dish, and is most conveniently eaten with a dessertspoon.’
Recipe:
Mutton Marinated in Yogurt and Vinegar
I used mutton chops for this but you can use shoulder which is generally the best cut.
Blog Post & Recipe:
persian pomegranate soup
The pomegranates give it a sour, earthy flavour and the lamb adds intensity and richness. This type of Iranian stew is thick and hearty with chunky ingredients. I highly recommend it.
Blog Post & Recipes:
Thirteen (Plus) Years of Asparagus
I’ve made a point almost every spring either to try something new with asparagus or to revisit a classic, and there are plenty of those. Here are a few of the oldies ...
Grilled Asparagus With Lemon Dressing ... Roasted Asparagus With Crunchy Parmesan Topping ... Pan-Roasted Asparagus Soup With Tarragon ... Asparagus Dutch Style ... Asparagus Vichyssoise ... Stir-Fried Asparagus With Pork ... Asparagus Salad With Soy-Mustard Dressing ... Asparagus With Morels and Tarragon ... Asparagus Pesto
Blog Post & Recipe:
Mutton Tagine
Mutton ( or Lamb) Tagine , is one of the most recent dishes a long-standing favourite of mine , however I have usually cook it in a Le Cruset in the oven but wanted to see how this dish would work in a slow cooker.
Article & Recipe:
How to take soup for lunch: Abandon the Can
She laughed and said, “It’s my new lunch soup. Lentils and vegetables, cooked with some light coconut milk and a bit of tom yum paste."
Related recipe: Split Pea Tom Yum Soup
Article & Recipes:
Hugh Fearnley-Whittingstall's couscous, bulgur and quinoa recipes
They may be seemingly insignificant granular particles, but their punch can be mighty, as they're perfectly formed for delivering hefty whacks of flavour, which they steal greedily from herbs, garlic and spices in salads, stir-fries and soups.
Turkish bulgur and red lentil soup ... Quinoa stir-fry with kale chilli and nuts ... Couscous with squash, sultanas and pumpkin seeds
