A Brazilian dish of chicken in a shrimp and almond sauce from ” The book of Latin American Cookery” by Elizabeth Lambert Ortiz,
Vatapa de Galinha (6-8)
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Blog Archives
Squid Salad (4-6)
A Thai recipe from Madhur Jaffrey’s ” Far Eastern Cookery”.
Chicken with Lime and Coconut (2)
Another simple and quick recipe from ” Delia’s How to Cook: Book Two”.
Lamb and Dried Apricot Pilau (4)
Golden rice flavoured with a little meat, spices and a hint of sweetness which is nice served with a spoonful or so of yoghurt on top and perhaps some mango chutney. It’s another recipe from ” Organic” by Sophie Grigson and William Black.
Nepali Potato and Cauliflower Curry (6)
This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.
Chicken, Prawn and Fruit Salad (4)
I used to prepare this Thai salad regularly especially when the weather was very hot. It does take a bit of time to prepare but is well worth it. It’s from Madhur Jaffrey’s ” Far Eastern Cookery”.
Paneer Romano Peppers (2-4)
I am always looking for new recipes to use Paneer cheese. This one is from Meera Sodha’s ” Fresh India”, one of my favourite vegetarian cookbooks.Serve with some simply dressed leaves.
Thai Fish Cakes (4)
This version is from Keith Floyd’s ” Floyd on Oz”.
Dishoom Gunpowder Potatoes (4)
New potatoes with spices, chillies and Coriander. Recommended by a friend and a dish i will definitely return to.
Scallops with Sweet Chilli Sauce (4)
This is one of the signature dishes from the London Sugar Club which can be found in The Sugar Club Cookbook. There will be chilli sauce left over which you can keep in the fridge to use with other dishes. Ideally you want scallops with their corals if you can get them.
Zanzibar Egg Curry (4-6)
I am always looking for new versions of Egg Curry . This one is from ” The Spice Routes” by Chris and Carolyn Caldicott .
Roast Cauliflower Curry (4)
This is a recipe for cauliflower i could happily eat most days. Its from “Weligama”, a book of recipes from Sri Lanka, by Emily Dobbs. You can use a Romanesco head instead of the cauliflower if wished.
A variation is to make cauliflower spiced rice. Whizz all the ingredients apart from the herbs and nuts in a blender and cook by tossing in hot oil. Serve as an alternative to rice.
Mussels with Red Curry Sauce (2-4)
Another new way with Mussels from Ruth Watson which can be served as a starter or main course.
Prawns with Courgettes (4)
Another much loved recipe from Madhur Jaffrey to serve with some spiced Basmati Rice.
Swordfish with Pomegranate Molasses (4)
If preferred you can replace the swordfish with tuna. You can also use a barbecue to cook the fish but make sure it is very hot .