Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.
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 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.
Another old favourite from “Madhur Jaffrey’s Cookbook”. Serve with rice and a vegetable to accompany.
A Portuguese influenced dish from chef Publis Silva who worked at the Mount Lavinia Hotel in Colombo, Sri Lanka. It’s published in Rick Stein’s ” Far Eastern Odyssey”.
An Indonesian recipe originating from the Bumbu Bali restaurant in Bali and published in Rick Stein’s ” Far Eastern Odyssey”.
This dish comes from the Mopiah Muslims of Kerala, and is in ” Simple Indian” by Atul Kochar.
A recipe from Diana Henry.
A version of this dish from Nigel Slater. You can use small brown shrimp as an alternative to the prawns.
An Anglo Indian recipe from Peter Graham’s ” Classic Cheese Cookery”.
An easy stir fry from Diana Henry.
A tasty soup from ” The Vietnamese Market Cookbook”. It calls for Gia which can usually be brought in Oriental Supermarkets but is easy to prepare at home. Mix 2 parts sugar, 1 part sea salt, 1 part ground black pepper and 1 part garlic powder. Store in a jar.
If I had to pick one cuisine to eat for the rest of my life it would most probably be the food of Vietnam. I very much miss my local Vietnamese restaurants that i used to visit from time to time in Hackney and Shoreditch before I moved to Bristol . Today I am going to share a few recipes from ” The Vietnamese Market Cookbook” by Van Tran and Anh Vu. The two women started with a little stall selling Banh Mi and good Vietnamese Coffee in Broadway Market before running a supper club and eventually opening restaurants in Shoreditch and Clerkenwell.
A Moroccan recipe for prawns from Claudia Roden’s ” Arabesque”. She recommends serving them with mashed potatoes or couscous.
This recipe for seafood with cream and cheese from France can be found in Rick Stein’s “Seafood Odyssey”.