Or Gary Masala, as I call it in my kitchen (ho ho). It’s a Hindi expression, meaning “hot paste” although I have heard other translations. It’s a blend of ground spices that are the cornerstone of the Indian kitchen. Contents vary from cook to cook, from family to family; as a clueless Essex boy I have taken a ‘greatest hits’ […]
Read moreLike many meat-eaters, I don’t think you can get much better than a steak. But not just a steak, a steak cooked very, very well. I’ve prepared steak many times, desperate for perfection each time. I’ve picked up dozens of tips over the years that I’ve spent in pursuit of ultimate beef eating. After many failures (many failures) I’m very […]
Read moreI’m not quite sure where this came from. I was sitting at work five minutes before leaving, and salmon en croute popped in to my head. I hadn’t tried cooking it before so I grabbed a few things on the way home and this is what I ended up with. I was pretty pleased with the result. I started with […]
Read moreYes, again. A very simple and rustic one this. I also went against my usual and used the ready-sliced chorizo, which I quickly fried either side to crisp and start to render down. Then in with butter and a red onion with some diced red pepper, and after softening the rice goes in for a minute to toast. Then some […]
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