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Tag Archives: hot

20
Dec 2023

Shakshuka

  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 […]
17
Dec 2023

Lahori Chicken Karahi

  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 […]
14
Dec 2023

Chu chi pla

  “Chu Chi Pla” is a delicious Thai dish featuring fish (usually a firm white fish) in a rich and flavourful red curry sauce. This is one of my favourite Thai fish dishes, which also works very well with salmon.
30
Nov 2023

Bolognese sauce

  Bolognese sauce, also known as Ragu alla Bolognese, is a rich and hearty Italian meat sauce that hails from the city of Bologna in Northern Italy. It is a classic and beloved sauce often used to accompany pasta dishes. In 1982, the Bologna delegation of the Italian Academy of Cuisine officially registered the classic recipe for Ragu alla Bolognese with the Bologna Chamber of Commerce. According to this official recipe, Bolognese sauce should include finely chopped onions, carrots, celery, minced meat, tomatoes (either fresh or in the form of tomato paste), wine, and milk.Bolognese sauce has a thick and […]

bolognese sauce
29
Nov 2023

Pulpo a la Gallega

  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 […]

pulpo a al gallega
25
Nov 2023

Moroccan-inspired roast leg of lamb

  Here’s a Moroccan-inspired roast leg of lamb with harissa. I first encountered this dish on a visit that took us over the Atlas Mountains to Ouarzazate. As we prepared to eat our lunch, the sight of armed troops firing automatic weapons into the main square on the other side of the street was a bit of a surprise. They were American and making a lot of noise. A column of smoke arose from where they were shooting, making us think we were witnessing a covert operation by a US Special Forces unit. A closer look revealed that they were […]
17
Nov 2023

Rognons de veaux au Calvados

  While visiting friends in Normandy in the 80s, I was served a local dish made with veal kidneys, cream and Calvados that was deliciously creamy, tasty and memorable. Many people are not keen on kidneys, but this dish could make even the most fainthearted change their minds.Here’s my version of a recipe for Rognons de veau au Calvados based on that meal.
15
Nov 2023

Batu Ferringhi steamed fish

  Batu Ferringhi is a beach resort northwest of George Town on Malaysia’s Penang Island. It is known for water sports and seafood restaurants.  We ate steamed fish in a seafood restaurant offering a choice of live seafood from its aquariums. After choosing a live fish from a tank, we waited for it to be cooked, knowing that it could not be fresher. After dinner, we visited the night market.This steamed fish dish is commonly known in Malaysia as “Ikan Siakap Tiga Rasa.” “Ikan” means fish, “Siakap” refers to the type of fish (often snapper or sea bass), and “Tiga […]
14
Nov 2023

Beef Bourguignon

  Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French stew that originated in the Burgundy region of France. It is a hearty and flavorful dish known for its tender pieces of beef slow-cooked in red wine with vegetables and aromatic herbs. The first time I tasted the rich, smoky flavour of this dish in France, I realised that the stews I had eaten in England had been missing something important. This is a perfect winter dish.Beef Bourguignon originated in the Burgundy region of France, which is also known as Bourgogne in French. The dish has its roots […]

beef bourguinon