Mot people I know love a good chicken satay, but the offerings in restaurants can often be very one-dimensional in flavour, whereas if you’ve enjoyed the dish in South East Asia, you’ll know how complex the flavours in both marinade and sauce can be. This barbeque chicken satay with tamarind peanut sauce is from Shu ... Read more »
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]