Monday, 18 March 2013

Swahili Chicken - East African Cuisine

Swahili Chicken

I adapted this recipe from a book 200 Curries by Sunil Vijayakar - Hamlyn. This is a fabulous book presenting recipes from all over the world and has a great introduction section where it lays out information about different spices for curry addicts like us. It presents recipes in a simple format with variations and beautiful photographs to boot. If you need some curry inspiration or would like to try something a little different, it is a great addition to your cookbook collection.

Sunday, 17 March 2013

Baked Artichokes with Parmesan Stuffing

Baked artichokes, Parmesan, herbs and breadcrumbs.
Globe artichokes, stuffed with breadcrumbs and Parmesan

Globe artichokes are funny lookin' things! At first like a cactus (but actually a thistle) and later like a delicate flower, an artichoke is worth the patience for its nutty and creamy decadence.
Although they look a little daunting to prepare, turning an artichoke can actually be very simple, although I was surprised how much of the vegetable is not actually eaten, only the soft heart is consumed once the leaves, scratchy 'petals' and choke are removed. The revealed heart can be boiled baked, grilled, barbecued or steamed and then stuffed with whatever you fancy really - cheese bread, ham, anchovies, tomato, bacon, egg - like a homemade mini pizza! They make a great side dish or a large artichoke would be a great vegetarian dish.

Saturday, 16 March 2013

Speedy Spicy Prawns and Chorizo

Spicy Prawn and Chorizo
Here is a delicious spicy dish to warm your cockles, especially in this very wintery March weather. Chorizo is a Spanish or Portuguese spiced sausage coloured and flavoured by red pepper and paprika. It adds a smokey flavour to traditional rice and seafood dishes. The red colouring is released on cooking and this gives a wonderful depth to your sauce.

For a more local flavour try Yorkshire Chorizo! Made in Yorkshire containing British pork.