A recipe from Rosa’s Thai Cafe.
An easy supper from ” Chinese Food made Easy” by Ching-He Huang.
A mouthwatering dish from north and western china which i found in ” My Kitchen Table” by Ken Hom.
A recipe from Angela Hartnett to serve with pasta or polenta. You can easily double the recipe and freeze for up to three months.
An irresistable recipe from Hunan which can be found in Fushia Dunlop’s ” Revolutionary Chinese Cookbook”.
A legendary recipe originating in a little shop in Chengdu which would also work for Chinese New Year. Its from Fuschia Dunlop. There is also a vegetarian version which i will share.
A recipe for a special occasion from Nigel Slater.
Delicious briefly seared and roasted beef from Nigel Slater.
This is Thomasina Miers version and I cannot think of anyone better to turn to for a definitive recipe. If you cannot get hold of chipotles en adobe mix two tablespoons of tomato puree or ketchup with a tablespoon of hot smoked pimenton and add dried chillies to taste. Make this the day before if you can as the flavour will be much improved the next day.
A favourite recipe from Moro.
Tagliata would normally be made for a crowd but here is a version for two from Nigella Lawson’s ” Nigellissima”. Serve with fries, steamed potatoes or bread , and /or a rocket salad.
This version from Nigella Lawson’s ” Nigellissima” uses fresh tomatoes rather than the tinned tomatoes used in the recipe for Pizzaiola Steak on this site. You can use humanely reared rose veal as an alternative to steak if you like.
Some years ago i spent a few weeks in Chile with a friend and this meat pie with a corn topping was often on the menu. It quickly became a favourite and I cooked it a couple of times on my return but had forgotten all about it until i saw this recipe by Raul Diaz.
A recipe from Naples which I found in ” Italian Regional Cookery” by Valentina Harris. You could also use veal, or skinned chicken breasts.
A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.