Salmon, seaweed and sesame seeds are a popular filling in onigiri (rice balls), especially those sold in conbini (Japanese convenience stores). Tim Anderson has created a one-pot recipe for a Smoked Salmon and Seaweed Rice bowl based on these same flavours. He adds his personal touch by using hot-smoked salmon (which isn’t traditional but works ... Read more »
Following on from Masahiro Kasahara’s Quick Pan-Fried Gyoza Disks, here’s another great idea for anyone yearning for the flavours of Japanese gyoza, but not wanting to spend the time shaping individual dumplings. Gyoza-Filling Rice Bowl is the first recipe we made from Tim Anderson’s JapanEasy Bowls & Bento cookbook. Find out more about the cookbook in our ... Read more »
Paneer, a non-aged fresh cheese made in India, is a common ingredient in Indian vegetarian cooking. Made by pressing fresh cottage cheese into a block, it’s often made at home but also readily available at the supermarket. As it has little flavour of its own, it’s a hugely versatile ingredient, and works in both savoury ... Read more »
This recipe for Tibetan Rice, from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa, is a speciality of Yeshi’s older father, a dish he makes for lunch every Tibetan New Year. Unlike barley – which grows well in the high mountain climate of the Tibetan plateau – rice must be ... Read more »
It’s likely this Avocado, Mushroom and Tomato Pilaf recipe from Arto der Haroutunian’s cookbook, Vegetarian Dishes of the Middle East carries influences from French colonialism in the region, given the use of white wine in the recipe. There’s a pleasingly retro vibe to the suggested presentation, and it’s a straightforward recipe for a midweek meal. ... Read more »
Our love affair with Middle Eastern food began at Uni with a Manchester Asian sweet shop that inexplicably also sold Lebanese dishes. It was affirmed by Lebanese buffet lunches of amazing quality, freshness and value, discovered at the Phoenicia restaurant just off Kensington High Street. Although now closed, memories of the tantalising fragrance of garlic, ... Read more »
This herb-laden, golde -baked rice dish hails from Persia and comes to us via Peckham thanks to Sally Butcher’s Veggiestan cookbook , now republished in a special 10th anniversary edition. The crisp, saffron-tinted surface of the rice, known as tahdik, is enormously prized by Persians and definitely the star of the show. The generous volumes ... Read more »
Palestinian Upside-Down Rice, Lamb & Aubergine (Maklubeh Bajinjan) is an impressive dish to serve – a turned-out-from-the-dish dome of rice and lamb wrapped in slices of silky aubergine – and a delight of really simple flavours that adds up to far more than the sum of its ingredients. The recipe is from Ghillie Başan’s The ... Read more »
Nasi goreng (which translates to fried rice in Indonesian and Malay) is one of my all time favourites, a real comfort dish of fried rice with a mix of meat, vegetables and seasonings. This chicken nasi goreng recipe from Lara Lee’s Indonesian cookbook, Coconut & Sambal, combines rice, chicken and green beans with aromatic garlic, ... Read more »
In her review of Carpathia, Nicky says this Romanian Stuffed Courgette Soup With Soured Cream is one of her top five new dishes of the year so far (and given how voracious an appetite she has for trying new recipes), that’s quite an accolade. She tells us it’s one of those ‘greater than the sum ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]