Moros y Cristianos is a traditional Cuban dish of rice and black beans. The name of the dish is a metaphor: Moros (Moors) represents the dark black beans, and Cristianos (Christians) represents the white rice. It refers to the period from the 8th – 15th centuries when North African Moors ruled parts of the Iberian Peninsula before being ousted by Christian kingdoms.…… Continue reading moros y cristianos
lamb siniyah
Loraine cooked this delicious Middle Eastern lamb stew with tahini crust from this recipe by the inimitable Yotam Ottolenghi. Serve with rice or bulghur. Season 1kg (2.2 lbs) of stewing lamb with ¾ of a teaspoon of salt and a generous amount of freshly ground black pepper. Set aside. Heat 2 tablespoons of oil in…… Continue reading lamb siniyah
apple miso pie
Miso adds a deep salted caramel kind of complexity to this apple pie by Sonoko Sakai from Japan Society. I have to admit that my pastry was bought and my decorations are not quite as sophisticated. But my miso is homemade! If you want to make the pastry from scratch, follow the recipe link above.…… Continue reading apple miso pie
corn fritters + sweet tomato sambal
Vegetable fritters are a popular street food in Indonesia and this sweet tomato sambal is a winner. These delectable recipes come from FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. For the fritters cut 200g (7 oz) of corn kernels from the cob. In a food processor or mortar and pestle make a rough paste…… Continue reading corn fritters + sweet tomato sambal
urap
Urap is an Indonesian salad dish of vegetables mixed with seasoned and spiced grated coconut. For the dressing slice 6 small red or brown shallots, 4 garlic cloves and 1 or 2 chillies of your choice. Heat 1 tablespoon of coconut oil in a wok or frypan over medium heat and fry the shallots and garlic until a little browned.…… Continue reading urap
prawn saté
Skewered prawns (shrimp) glazed with a sticky soy are cooked over hot coals in this recipe from FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. For serving, I used my favourite saté sauce recipe. For the saté sauce, mince (very finely or in a food processor) an onion, 2 cloves of garlic, a chilli or two and a knob…… Continue reading prawn saté
sesame brittle + sesame nut bars
Sesame seeds are ancient and highly nutritious and lend themselves to both savoury and sweet dishes. Here are some sweets that highlight their delicious nuttiness. You will need a candy thermometer to make this sesame brittle. The recipe comes from Leona of Easy As Cookies. Line a 20-22cm (8-9″-inch”) square metal pan (or a similar…… Continue reading sesame brittle + sesame nut bars
red lentil and vegetable curry
Southern and coastal Indian curries with a combination of tomato and coconut are my favourite. The coconut balances the tanginess of the tomatoes and is commonly used with vegetables and lentils. I added some vegetables amd slightly adapted this recipe, a fan favourite by Nisha Mora from Rainbow Plant Life. In a large saucepan heat…… Continue reading red lentil and vegetable curry
pad thai
This popular Thai street food has become a quintessential part of Thai cuisine. Rice noodles are typically stir-fried with prawns (shrimp), eggs, spring onions (scallions) and bean sprouts. My go to recipe is from RecipeTinEats – I change the proteins and vegetables depending on what’s in my fridge. To prepare the pad thai noodles follow…… Continue reading pad thai
crispy duck breast
This Chinese style duck breast recipe will give you blushing, deliciously marinated meat and wonderfully crispy skin. What more could you want? To marinate 2 duck breasts mix 2 tablespoons of hoisin sauce, 2 tablespoons of Shaoxing wine, 4 finely diced cloves of garlic, a similar amount of finely diced fresh ginger and a pinch of…… Continue reading crispy duck breast
michelle picker cooks 