This fragrant and flavoursome Indonesian chicken curry is a must for anyone who loves the flavours of a rendang but favours a wetter version. It’s quick to cook too, as the liquid ingredients don’t need to be reduced as much as they do in a traditional dry rendang. The recipe comes from Bowlful by Norman Musa. ... Read more »
This is a classic pork vindaloo from Eleanor Ford’s The Nutmeg Trail and she describes it as “an assertive, almost pickle-sour braise“. Made from pork shoulder, this recipe brings together ingredients and ideas from three continents. Its roots are in a Portuguese pickled pork dish called carne de vinho e alhos, which melded with the ... Read more »
I was surprised to learn that the tamarind tree is native to Africa, so strongly is its fruit associated with India, where it has been cultivated for several thousand years; indeed, the name itself comes from the Arabic tamar hindi – Indian date. Today India is the world’s largest producer of tamarind, much of which ... Read more »
My family call this sauce imli (tamarind) chutney. The word chutney comes from the Hindi chaatni which describes a tangy condiment that makes you lick your lips at it’s flavour! Although the verb chaatna means to lick I think lipsmacking is a better translation.. I refer to it as a ketchup or sauce because I’ve ... 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]