This beef hash is one of Cuba’s most popular dishes and it is also found in parts of Latin America. It can be served simply with just plain rice to accompany, or with black beans and rice, perhaps topped with a fried egg. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
A marriage of east and west from Sophie Grigson’s “Country Kitchen”.
This is from ” Vegan Fakeaway” by Katy Beskow.
My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.
A traditional light and spicy fish stew from Bengal where it would be made with hilsa or rohi. This is from “India with Passion” by Manju Malhi.
A favourite Parsee snack from Manju Malhi’s ” India with Passion”
This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
A delicious soup from Oaxaca, Mexico found in ” The Book of Latin American Cooking ” by Elizabeth Lambert Ortiz.
This version of cornbread is from Yotam Ottolenghi.
This hot and sweet curry is traditionally served with yellow rice and a dal. Its origins are among the Irani community living in Bombay, and the recipe can be found in Camellia Panjabi’s ” 50 Great Curries of India”.
A rich and creamy chicken dish from Madhur Jaffrey’s ” Indian Cookery”.
A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.
Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.