I’ve gone a bit curry mad lately. A recent rerun of Floyd’s Indiadidn’t help, and Gordon Ramsay’s latest seriesisn’t going to quash it either. So tonight I really fancied yet another home-brewed curry. A quick aside: I can’t find a gospel on how Indian food should be named. Sometimes it’s named by method (balti), sometimes by ingredient (dhansak = double […]
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What better to go with perfect roast chicken than perfect carrots? Heston’s recipe features no water at all – the outer membrane of carrots is desperate to leach flavour so by keeping all the goodies in the pan you should have the fullest flavour carrots going.
Read moreYet again another Jewish recipe from the Gentile! There’s an honesty and heartiness to the Jewish kitchen that I keep coming back to. I was in part spurred on by Comedinewithcathy’s recent attempt, though I luckily had no such genuine benchmark against which to be measured. My version, like hers, comes from Jamie Oliver’s recent book Jamie’s America which he refers […]
Read moreThis is yet another delve into Jamie Oliver’s latest book, Jamie’s America. I’d bought a whole chicken at the weekend to wanted to portion it up for use throughout the week. Here the wings and one breast went into a soupy, veggie oven-baked dish, browning off while leaking their savoury juices into the broth. I made a few of my […]
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