This New Year I’m cooking my way steadily through ” Dominique’s Kitchen” by Dominique Woolf. I love her tweaks to traditional thai recipes such as using fish rather than prawns or chicken in this dish. If you want to use prawns instead, just add them after the onions and garlic. Serve with some rice.
An easy storecupboard version of a classic thai dish from ” Dominique’s Kitchen ” by Dominique Woolf. The traditional recipe would use white fish fillets. Her Cucumber relish can be served alongside if you like. The recipe will make 8-10 fishcakes.
This is a Pashtun dish originating from the North West Frontier between Afghanistan and Pakistan. Its popularity spread into the cities of Pakistan and then to certain families in Dhaka in Bangladesh who would serve it on special occassions. This version is from ” Ammu” by Asma Khan
A rich and creamy Vietnamese soup from ” Vietnamese made Easy” by Thuy Diem Pham. She descibes it as her quick and easy version of Bánh Canh Cua Nuóc Côt Dùa.
I recently visited Blakeney in Norfolk , England, while walking the Norfolk Coast Path. The little seafood stall by the harbour had sold out of crab, so I opted for their Salt and Pepper squid with a Sriracha Mayo. I can honestly say it was one of the best versions i have had so if you go there do try it. In the meantime here is a version from ” Nigella Bites” by Nigella Lawson.
A quick and delicious from chef Clare Smyth ,owner of Core. I found the recipe in ” Chefs at Home” , a book produced to support Hospitality Action during Lockdown .
This speedy recipe is from ” A Flash in the Pan” by John Whaite. Its very similar to the other recipe I have for a Chilli Paneer, but give it a try and see which you prefer.
This is a popular street food found everywhere in Nepal. It is a direct influence from the Indo- Chinese borders of the country and is usually served with Chow Mein and perhaps Hot and Sour Soup. This version is from ” Ayla” by Santosh Shah.
A vegetarian version of the Swedish classic Beef Lindstrom from ” The Little Swedish Kitchen” by Rachel Khoo. The patties can be served with salad leaves, or some sliced avocado and crumbled feta. They also make very good vegetarian burgers served in a bun with some crispy Cos lettuce.