Blog Post & Recipe: Pot roasted lamb and turnip curry
I wanted to experiment with the combination of robust curry spicing and the technique of browning off a choice hunk of flesh before leaving to languidly blip away in the oven for hours with a bit of stock and some vegetables, then maybe stirring in a touch of dairy to enrich matters.
Blog Post & Recipe: Morgh-e Torsh - Sour Chicken Stew with Fresh Herbs and Yellow Split Peas
This is a relatively easy dish to make but the taste is just superb and every bite is so full of flavor. Food from shomal (northern Iran) has its own distinct flavor ... I changed a couple of minor things here and there in the recipe. Maryam's recipe calls for one whole chicken, I used four pieces of boneless and skinless chicken breasts which I cut into small pieces (about two pounds) and the second change is adding turmeric to the recipe.
Blog Post & Recipe: Tongue Tied
It certainly felt weird at the time but after simmering in a stock pot for a few hours with carrots, leeks, onion, celery and a bouquet garni and then leaving to cool before slicing thinly and serving with a celeriac remoulade, those initial vapours and fears soon disappeared. Instead, all that remained were wonderous salt beef flavours, reminscent of the corned kind but much more delicate and satisfying, light yet encompassing, fluid and sensuous, just the kind of thing you'd expect from a tongue.
