This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a delicate flavour. If you do not have any at home, basmati rice makes a good substitute.
This is a delicious recipe that I grew up on - a traditional Greek way to prepare lamb. Lamb and onion are browned in olive oil, then cooked with fresh green beans in a tomato sauce, lightly seasoned with salt and pepper. I've added my own touch with some fresh mint.
A delicious seafood risotto with a gorgeously creamy texture and taste!
Perfectly spicy deviled eggs.
Fish is cooked in a fragrant tamarind juice stock. You can also substitute distilled malt vinegar if tamarind is not available.
This is a traditional haggis straight out of Scotland.
Vindaloo is a dish that comes from Goa. My friend Allan is a Goan and he told me the origin of the word 'Vindaloo' comes from a mix of the Portuguese words for wine (vinho) and garlic (alho) - hence vindaloo. So there's no 'aloo' or potato in this recipe anywhere. But plenty of vinegar and garlic. Use a fatty part of the pork for the best results. Port fat rules in this recipe!
This is a quick and easy recipe to make if you are in a rush for dinner!
This is a simple dish to make that tastes good with rotis!
What makes this curry special is the “bhuna” part. This consists of pan frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.