Made w 4 thighs, much more water, mirin instead of wine and kecap manis, asian celery not western, 1.5 anise, no cinnamon, forgot to strain – still tasted good. Would be good to cool stock to skim fat
- Coriander sprigs
- Thai basil sprigs
- Noodles of yr choice
- SERVE
- cassia cinnamon or cinnamon
- star anise
- brown onion diced
- whole white peppercorns
- knob ginger sliced
- kecap manis
- soy sauce
- shaoxing wine
- cold water
- STOCK
- Mint sprigs
- Big handful beansprouts
- Lime wedges
- CONDIMENTS
- Sliced chillies in rice vinegar
- Fish sauce
- White sugar
- 450ml/16fl oz boiling water
- salt
- 450g/1 lb couscous
- ----For the Buttered Couscous----
- salt
- bay leaves
- 1.2litres/2pints 2fl oz chicken or vegetable stock
- clear honey
- ras el hanout
- ----For the Tagine----
- salt
- salt and freshly ground black pepper
- olive oil
- ----For the Spice Paste----
- garlic cloves
- freshly ground white pepper
- 25g/1oz butter
- olive oil
“The soup was delicious. Me and my mulligatawny are going to be friends for years to come….The soup itself is served in bowls over some cooked rice. If you are in the mood for more of a curry than a soup, use more rice. If you are in the mood for soupy, then add just a bit of rice. Each person can customize their own—and you know, on-the-spot soup customization options are hard to come by.”
- diced cooked chicken
- dried red lentils
- bay leaves
- cayenne pepper
- turmeric
- ground coriander
- garam masala
- chopped onion
- vegetable oil
- canned unsweetened coconut milk
- fresh lemon juice
- cooked basmati rice
- lemon wedges
A Winter Staple!
- flour
- Guiness Stout
- beef chuck cut into cubes
- beef stock
- tomato paste
- salt
- peppper
- egg
Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.
Spice meter: 3/5
- yellow mustard seeds
- ground cloves
- ground cardamom
- curry powder
- ground cumin
- chopped fresh ginger
- white wine vinegar
- olive oil
- chopped onions
- diced tomatoes in juice
- cinnamon stick
- chopped fresh cilantro
- soy sauce
- teriyaki sauce
- mayonaise
- rice vinegar
this is crazy super delicious. and easy, too!
- light brown sugar
- olive oil
- water
- soy sauce
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- nigella
- ground turmeric
- cumin seeds
- bay leaf
- garlic
- ghee or oil
- red lentils
- salt and freshly ground black pepper
- sea salt and freshly ground black pepper
- extra virgin olive oil
- ripe red or yellow tomatoes
- lemons
- 200g/7oz feta cheese
Vegetarian
- teasons salt to taste
- pomegranate molasses
- olive oil
- 500g baby or large aubergines
- cinnamon
- allspice
- freshly ground black pepper
- water
- mint and feta to sprinkle over