sources
I've still not found this in my back-catalogue of Delici, but luckily enough I copied it out years ago - voila!
Showing posts with label middle eastern. Show all posts
Showing posts with label middle eastern. Show all posts
Sunday, 27 April 2014
Kate Belcher's Persian-style lamb and rhubarb stew
sources
I've still not found this in my back-catalogue of Delici, but luckily enough I copied it out years ago - voila!
Thursday, 10 April 2014
Monday, 27 January 2014
tom norrington-davis' falafels
Slowly but surely our fasting choices are widening. We’ve already got proven winners like steak and grilled veg up our sleeves, along with Nigella’s sour prawn soup and the thai chicken in lettuce leaves (larb – is it called larb?), and now we’ve got a new humdinger: Tom Norrington-Davies' falafals!
As far as I can tell, all of these dishes combine the following key factors: they’re mostly quick to prepare, they leave you feeling a bit fuller than other fasting candidates, and they’re delicious in their own right. And my, are the falafals quick, easy and delish, and at (allegedly) 230 kcals for 5, there’s some of scope for flatbread, salad and houmous.
I’ve tried cooking them once before, a spectacularly unsuccessful gluten-free version using squash, which pretty much put me off attempting them since, but they’re so easy, and it turns out, an ideal way to get rid of all the gluten free flour I bought for their last incarnation. I’m also future-inspired by Strutton Ground’s fab falafel vendors, by adding roasted aubergine and some pickled chilli into the mixer, on a non-fasting day of course.
Incidentally, what does anybody think of the restyled Delicious? Having teetered on the edge of unsubscribing, I quite like the new direction. In fact without it we wouldn’t have had this very recipe, which they culled from their archives. I can’t work out whose it is though, which is less useful for tagging this post, I think it's Tom N-D's, but who knows? It is now.
sources
falafel - Tom Norrington-Davies, Delicious, January 2014, p97
As far as I can tell, all of these dishes combine the following key factors: they’re mostly quick to prepare, they leave you feeling a bit fuller than other fasting candidates, and they’re delicious in their own right. And my, are the falafals quick, easy and delish, and at (allegedly) 230 kcals for 5, there’s some of scope for flatbread, salad and houmous.
I’ve tried cooking them once before, a spectacularly unsuccessful gluten-free version using squash, which pretty much put me off attempting them since, but they’re so easy, and it turns out, an ideal way to get rid of all the gluten free flour I bought for their last incarnation. I’m also future-inspired by Strutton Ground’s fab falafel vendors, by adding roasted aubergine and some pickled chilli into the mixer, on a non-fasting day of course.
Incidentally, what does anybody think of the restyled Delicious? Having teetered on the edge of unsubscribing, I quite like the new direction. In fact without it we wouldn’t have had this very recipe, which they culled from their archives. I can’t work out whose it is though, which is less useful for tagging this post, I think it's Tom N-D's, but who knows? It is now.
sources
falafel - Tom Norrington-Davies, Delicious, January 2014, p97
Thursday, 23 January 2014
tom norrington-davies' falafel
sources
falafel - Tom Norrington-Davies, Delicious, January 2014, p97
Tuesday, 3 December 2013
kuru fasulye (turkish sausage with tomatoey beans)
The Yorkshire puddings were my idea...
sources
turkish sausage with tomatoey beans - Delicious, August 2007, now the Skull Book
Sunday, 22 April 2012
anthony worrall thompson's moroccan lamb tagine
I promise you I did not choose this particular recipe for any latent SEO benefits I might reap from people looking up "cheese thief".
In fact it was totally Ana's choice as we've got Mr Peter Magnus Leary coming over for lunch, and I was feeling uninspired. With yet-another "We've got friends coming round, let's bang a roast into the oven" looming, she takes the executive decision and plumps for Le Voleur Fromage's pretty blinking good tagine - and this one gets the full 24 hour marinading!
For once, I think the marinading time does make a difference: the depth of the flavour is really marked, rather than being slightly overpowered by turmeric, and what better way to finish it off than with a large wodge of carrot cake from Carluccio's? I love that other people supply pudding these days...
Certainly it was more successful than our entertaining, (or my posh couscous which was a bit too sloppy) which consisted of making Pete meet us in the park, walk home, play Lego and then slump on the sofa watching Horrible Histories. It turns out we're not very good hosts after all.
Wine Time
There's all sorts of things going on here - spices like cinnamon, dried fruit, acidic tomato and rich, unctuous lamb. Mmm, so what you're probably looking at is an equally complex red, with spice, dried fruit notes, and enough acidity to cut through the fat whilst balancing the fattiness of the lamb: We're talking Rhone. A villages appellation is probably the best place to start, but if you wanted to push the boat out head to one of the premier ACs - I think a ten year old Gigondas or Vacqueyras would nail it. And you'd look classy an all.
sources
moroccan lamb tagine - Anthony Worrall Thompson, BBC Food Site
In fact it was totally Ana's choice as we've got Mr Peter Magnus Leary coming over for lunch, and I was feeling uninspired. With yet-another "We've got friends coming round, let's bang a roast into the oven" looming, she takes the executive decision and plumps for Le Voleur Fromage's pretty blinking good tagine - and this one gets the full 24 hour marinading!
For once, I think the marinading time does make a difference: the depth of the flavour is really marked, rather than being slightly overpowered by turmeric, and what better way to finish it off than with a large wodge of carrot cake from Carluccio's? I love that other people supply pudding these days...
Certainly it was more successful than our entertaining, (or my posh couscous which was a bit too sloppy) which consisted of making Pete meet us in the park, walk home, play Lego and then slump on the sofa watching Horrible Histories. It turns out we're not very good hosts after all.
Wine Time
There's all sorts of things going on here - spices like cinnamon, dried fruit, acidic tomato and rich, unctuous lamb. Mmm, so what you're probably looking at is an equally complex red, with spice, dried fruit notes, and enough acidity to cut through the fat whilst balancing the fattiness of the lamb: We're talking Rhone. A villages appellation is probably the best place to start, but if you wanted to push the boat out head to one of the premier ACs - I think a ten year old Gigondas or Vacqueyras would nail it. And you'd look classy an all.
sources
moroccan lamb tagine - Anthony Worrall Thompson, BBC Food Site
Tuesday, 24 January 2012
moroccan chicken stew
All these vegetarianism - albeit excellently tasty and moreish vegetarianism mainly inspired by Saint Hugh of Whittingstall, does tend to make us crave flesh. I mean *obviously* I try to offset all this do-gooding goodness with pretty much entirely pate and veal-based lunches at work, but e'en so, e'en so...
We're also lacking ginger in our diet, which may account for Ana's cold, so what better way to inject a hearty dose of zippy Zingiber officinale into our systems, than by slathering some chicken in it, and stewing Moroccan-stylee. If you're idea of authentic Moroccan cooking can be found in the Nation's Favourite Middle-aged Ladies Monthly Cookery Magazine?
Top tip, don't follow my lackadaisical approach and consistently forget the gremolata, it really does give the whole thing an extra dimension.
sources
moroccan chicken stew - Delicious, February 2008, p28
We're also lacking ginger in our diet, which may account for Ana's cold, so what better way to inject a hearty dose of zippy Zingiber officinale into our systems, than by slathering some chicken in it, and stewing Moroccan-stylee. If you're idea of authentic Moroccan cooking can be found in the Nation's Favourite Middle-aged Ladies Monthly Cookery Magazine?
Top tip, don't follow my lackadaisical approach and consistently forget the gremolata, it really does give the whole thing an extra dimension.
sources
moroccan chicken stew - Delicious, February 2008, p28
Monday, 21 November 2011
hugh's chachouka
That HFW, he's blimmin good isn't he? I've always hearted him, but I have never *never* cooked so many recipes from one of his books before. I've always seen them as a lovely lifestyle choice rather than actual cookery books, but this one is amazingly practical in a completely non-Hugh way, so much so that this is my fifth recipe from it. Only Billy G can claim a higher hit rate - but this is a book of solely veggie food... I'm in shock.
I've seen versions of this recipe over the years in Delicious and OFM, but seeing it being made on the accompanying River Cottage show gave me the requisite kick up the arse to make it. Strangely enough for somebody who has actually worked in TV, I failed to take into account the compressed time on a half-hour show. It does not take less-than-five minutes to make, rather an unexpected hour plus, which you don't want to think about having run home. It is marvellous though:
Throw in some salad, a glass of wine, a shower, and 5000 piece jigsaw and it's just about ready.
sources
chachouka - Hugh Fearnley-Whittingstall, River Cottage Veg Everyday!, HFW, p20
I've seen versions of this recipe over the years in Delicious and OFM, but seeing it being made on the accompanying River Cottage show gave me the requisite kick up the arse to make it. Strangely enough for somebody who has actually worked in TV, I failed to take into account the compressed time on a half-hour show. It does not take less-than-five minutes to make, rather an unexpected hour plus, which you don't want to think about having run home. It is marvellous though:
Throw in some salad, a glass of wine, a shower, and 5000 piece jigsaw and it's just about ready.
sources
chachouka - Hugh Fearnley-Whittingstall, River Cottage Veg Everyday!, HFW, p20
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