Adding soft apricots to sausage meat creates a turkey stuffing that offers a delightful sweetness and a unique flavour. This recipe makes enough stuffing for a 6 kg turkey.
Tag Archives: homemade
In 1987, I found myself in Cairo and discovered Shakshuka, a spicy egg-based dish I have since encountered throughout the Middle East and North Africa. Some culinary historians suggest that Shakshuka originated in North Africa, possibly in Tunisia or Libya. The name “Shakshuka” itself is thought to come from the Arabic word “shakshek,” which means “to shake” or “to mix.”The dish likely spread to the Middle East, where variations of it are found in countries like Israel, Yemen, and Egypt. Shakshuka is often associated with Jewish and North African cuisines, and it has become a popular breakfast dish.My version […]
Lahori Chicken Karahi is a classic Pakistani dish renowned for its rich and robust flavours. This aromatic and spicy chicken preparation is traditionally cooked in a wok-like utensil known as a “karahi,” which adds a distinctive taste to the dish. I first encountered this in Food Street in Lahore in 2012.The origin of Lahori Chicken Karahi lies in the culinary traditions of Lahore, a vibrant and culturally rich city in the Punjab region of Pakistan. Lahore is renowned for its diverse and flavorful cuisine, which the historical and cultural interactions have influenced in the region.The dish itself is a […]
In the mid-80s, I arrived in Santiago del Compostella and was overwhelmed by the sight of a procession of men in long gowns wearing conical pointed hats covering their faces. These were the Confraternities, religious brotherhoods, and parishioners who actively participated in the Easter processions. They were wearing traditional robes and hoods, known as Capirotes, symbolising penance and humility. Not the KKK.One notable procession is “La Procesión del Encuentro,” which typically takes place on Good Friday. This event symbolises the encounter between the Virgin Mary and the resurrected Christ. Participants carry statues of the Virgin Mary and Christ, and […]
Many years ago, one of my friends in Buckinghamshire gave me the basis for this recipe. In those days, we used ginger powder and would not have thought about using red chillis to give the pâté a bit of zing. Times have changed, so I have modified the original recipe accordingly.This chicken liver pâté is a delicious and flavorful appetiser that combines the rich taste of chicken livers with the warmth of ginger and red chilli: [my-map]
Having travelled south from Beijing in a sleeper train, I was hungry when I arrived in Wuhan. After checking into a hotel, I went out looking for a late breakfast and found a small market with many food stalls. The smells coming from one drew me in, and I soon found myself tucking into my first Wuhan doupi.Wuhan Doupi Pancake” is a famous traditional dish from Wuhan, China. Doupi is a kind of street food that is popular in the Hubei province, of which Wuhan is the capital. It is a savoury pancake typically made from sticky rice, minced […]
Tibetan momo is a kind of filled dumpling, which is also called “mog mog” in Tibetan. The Tibetan people deeply love it. The size and shape of Tibetan momo are like walnuts, with swirls on the top. They look neat and beautiful. They’re a bit similar to dumplings in northern China, but the taste is different. Momo is a popular food in Tibet, Nepal and India. I spent two months in Tibet in 1987 and consumed many momos, usually made with yak meat. The momos made a pleasant change from the ubiquitous Yak burgers that were also on offer. As […]
Having hired a 4-wheel drive vehicle, we were driving around Namibia. One night, we stayed in a remote lodge that only had Kudu meat on the menu. This was a problem as the only meat my five-year-old son would eat was chicken. The greater kudu (Tragelaphus strepsiceros) is found throughout central & northern Namibia and is the second tallest antelope on the African continent. Kudu bulls bear long, spiral horns which reach record lengths of up to 1.8m. Horns grow to their full length at the age of six years.As we had been travelling all day, he needed to eat […]
After travelling by foot and jeep between Chitral and Gilgit over Shandur Pass, I needed food to regain strength. I had been suffering from amoebic dysentery, which was not the best preparation for a walk of over 100 miles in mountainous terrain. The result was that my weight plummeted. I stayed in the Gilgit Tourist Cottage, where they served a wholesome meaty soup made with fine noodles and fresh coriander, which I ate most days, and gradually, I started to regain body weight. This Yakni soup recipe is the closest I can find to this soup.In the Gilgit-Baltistan region, […]
