The emerging fine food scene in Málaga and around | Travel. 'Today you're going to eat food that will make you cry! " shouted Fernando Rueda by way of introduction. I was buckling my seatbelt. I don't think I'd even offered my hand or my name. He was shouting because Málaga's late-morning traffic was loud, and because he liked shouting.
"It will take you back to your grandma, and her house, and her kitchen," he said. Fernando is a food historian and sociologist, author of a 12-volume guide to Málaga's cuisine, and head of Gastroarte, a union of 30-odd chefs and producers created in 2012 to celebrate Andalucía's food. Málaga, he told me, is the food hub of southern Spain, in terms of produce and dining: "It has the most important goat-breeders in Europe. But it wasn't all about cross-border trafficking. We were leaving the city's outskirts and I commented that the land looked very dry and steep for growing, say, wine. Despite all this, both city and region have been undersold for decades. Fernando also pointed to underlying psychological reasons. 17 recipes for leftover coriander. In this country, there seems to be no half measures when buying fresh herbs.
You either get a generous bunch of greenery, the size of a gorilla's forearm, or one of those measly, meagre plastic envelopes from a supermarket filled with a few strands of herbs that are as likely to turn to mush as soon as you turn your back. Of course, ideally you'd grow your own herbs. But not all of us can do that, whether through a lack of green fingers, time or space. (I would suggest that if you do decide to buy herb plants, buy those sold in garden centres, rather than supermarkets, as they tend to be more robust, last longer and cost about the same.) But if you are buying by the bunch then plunge it straight into a jug with enough water to cover the cut stems - that will extend its life for a few days.
But if I regard the fridge as the green herb's enemy, then the freezer is its nemesis. My three favourite options for coriander: Zhug paste. Green Zhug Add the garlic, coriander and half the olive oil. Pizza recipes: the perfect dough. Sourdough version Makes 640g 250ml lukewarm (22C) water 30g starter 8g olive oil 380g flour 10g salt In a bowl or jug, measure out the water and add the yeast (or sourdough starter). Stir or whisk in, then add the olive oil. Place the flour and salt in a large, two-litre ceramic bowl and combine the ingredients with your fingertips. Pour the liquid into the flour in a few stages, mixing each time with stiff fingers. Work lightly, using only your fingers to draw the dough together and mop up all the flour. Once the ingredients have roughly combined you can rest the dough. After 15 minutes, use your fingers and knuckles to knead the dough for about five minutes. Once kneaded, cover the bowl with cling film or a damp cloth and leave the dough to sit for one hour.
With a lightly oiled hand this time, fold the dough by drawing the four edges consecutively into the centre, and then pressing down on them. . - Eight of the best pizza ovens Shaping balls Pizza recipes: chorizo pizza. How to cook the perfect chicken satay. Satay is one of those dishes that most of south-east Asia claims as its own. One of my testers boasted of her considerable experience in the field in Thailand; another thought the origins were Indonesian – then backtracked, asking: "Actually, is it Malaysian?
" I had to admit that I wasn't quite sure – the Oxford Companion to Food credits it to all three, but notes that food writer Jennifer Brennan names Java as the place where the Indian kebab, imported by Muslim traders, first took on a distinctly more eastern feel. Unsurprisingly, then, even though all satay involves grilled meat skewers, the marinades and accompanying sauces vary considerably – which made choosing between them a tough task. (I was relieved to find none resembled the reformed, oddly juicy sort that come along with a little sachet of peanut butter sauce, still sold at supermarket deli counters.) The meat Thigh is the most popular choice, given the juicier meat has more chance of standing up to the scorching heat.
Marinade. Steak & Cheese Pie| Beef Recipes. Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced.
If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online.
One-pot wonders: dinner recipes for cold winter nights. Bengali dum aloo recipe, how to make bengali style dum aloo recipe. Bengali dum aloo recipe – yet another favorite dum aloo at home. when i had posted the luchi recipe, some of you had asked me to post the bengali style dum aloo recipe. luchi and dum aloo have become a fortnightly breakfast at home. so i make the bengali dum aloo in two ways. here is the onion-tomato version. there is another variation made with yogurt which i will also post. my favorite is this onion-tomato version which is posted here. i have also posted the recipes of punjabi dum aloo and kashmiri dum aloo recipe. there are more variations of dum aloo, like the banarasi and mughlai style dum aloo. this bengali dum aloo recipe has been adapted from hawkins pressure cooker booklet. i had purchased hawkins pressure cooker some time back. when i saw this recipe in it, i had to try. so i made with my own proportions and the dum aloo turned out very well. bengali dum aloo recipe Author: dassana Recipe type: breakfast Cuisine: bengali.
Jack Monroe's ready-meal challenge. Late last year, I watched a woman sitting on a breakfast TV show sofa tell the nation that her children were obese because it was cheaper to buy ready meals than prepare food. It's easy to criticise, but I understand where that kind of thinking comes from – despite the widespread obsession with food these days, we're in a weird situation where cooking is alien to a large part of the UK population. Home economics hasn't been a compulsory part of the curriculum for years, kitchens are designed to be smaller because "nobody cooks" and supermarket shelves are filled with rectangular things that just need stabbing with a fork and pinging in a microwave.
Indeed, with ready-made supermarket lasagnes setting you back just 75p in some cases, you could be forgiven for thinking it was the cheapest way to eat. I did. At my deepest point of unemployment, I would buy three basic macaroni cheese meals, mix them with a carton of chopped tomatoes and spinach, and feed them to my child. Nigel Slater's flash-fried steak recipe. The recipe Season a piece of skirt steak, about 450g in weight and cut into two pieces, with salt and pepper. Warm 50g of butter in a pan and, as it sizzles and starts to froth, add the steak and let it cook for about three minutes on each side, until it has coloured nicely and is lightly pink in the centre. Remove the steak from the pan, place it on a warm plate and cover with an upturned bowl or a piece of kitchen foil. Halve, seed and finely chop three small chillies of assorted colours, then add them to the juices left in the steak pan and cook over a moderate heat until they start to soften.
Peel, stone and roughly chop a couple of avocados, then add them to the cooked chillies. Using a fork, roughly crush the avocados, letting them soak up some of the steak's cooking juices. Tear the coriander, add it to the pan and mix gently. Slice the two pieces of steak into thick slices and serve with the warm chilli guacamole. The trick The twist. Thai Curry Chicken Recipe | Sainsbury's | Sainsbury's Inspiration. Rose Prince's Baking Club: Pizza. Breakfast crumpies. Crumpies are my new delicious invention and are a cross between a crumpet and a Yorkshire pudding. They can be whizzed together quickly, then poured into a Yorkshire pudding mould and banged into the oven to get lovely and crisp on the top and bottom, and knotty, chewy and bubbly inside.
They're perfect with butter, or whatever other lovely condiments you've got hanging around the cupboard. My wife loves strawberry jam with hers, Daisy loves Marmite, Poppy loves a drizzle of honey, and personally I like a little scrambled egg with a blob of ketchup or brown sauce (or both) on the plate and, depending on how I feel, a little chilli sauce. Preheat the oven to 170°C/325°F/gas 3 and grease a 12-hole muffin tin with some vegetable oil. Whisk everything together until you've got a loose batter that is just combined – this should only take a few seconds. Here are a few ideas to get your started: Cream cheese Jam and banana A few slices of cooked ham Some beautiful slices of cheese Ham and mustard.
Cheeseburgers and pulled pork buns from the Porteño team – recipe. For the milk buns The trick to a good bun is heaps of sugar; that's what makes it soft and shiny. These are called milk buns because of the milk and cream in them. You can also bake this dough into a loaf and cut it into squares, which is really good for parties. If you like, you can even fry the edges in clarified butter. Other good fillings for these buns include tongue and crab. 2 tablespoons lukewarm water14g dried yeast280ml milk220ml cream (35% fat) 720g plain (all-purpose) flour150g caster (superfine) sugar20g fine sea salt canola oil spray Combine the water and yeast in the bowl of an electric mixer and allow to stand for five minutes, or until frothy. Add the rest of the dry ingredients to the mixer, then add the cream and milk. Oil a large bowl well with the canola spray, place the dough in the bowl, cover with plastic wrap and allow to rest for one to two hours, or until doubled in size.
Knock the air out of the dough then weigh it and portion it into 30 even pieces. For the meat. Top 10 budget restaurants and cafes in central London | Travel. Koshari Street Koshari is an Egyptian snack food, a warm mix of rice, chickpeas and macaroni, topped with fresh tomato sauce, sold from street stalls and hole-in-the-wall takeaways. Koshari Street – a tiny, slick canteen with limited counter seating – serves Lebanese cook and food writer Anissa Helou's take on this Cairo classic, which she has jazzed-up with toasted vermicelli, crispy, caramelised onions, garlic sauce and an aromatic sprinkling of mixed nuts, herbs and spices. The "hot" tomato sauce is a little meek (there is also a "mad" version to try), but the filling koshari offers layers of bright, interesting flavours. Thanks to that secret doqqa spice mix, you get a heady whiff of something exotic each time you exhale. • Koshari from £4.50; salads, soups and wraps from £2.95. 56 St Martin's Lane, WC2, 020 7836 1056; kosharistreet.com Honey & Co.
At lunch and dinner, this small, critically acclaimed cafe-restaurant is a little too expensive for the true budget traveller. Attendant. Jack Monroe's beetroot, feta and lentil salad recipe. Jack Monroe's beetroot, feta and lentil salad. Photograph: Sarah Lee for the Guardian I use pre-cooked beetroot in this dish as the vacuum packs are often cheaper than buying fresh, and have less cooking and preparation time. But if you have fresh beetroot, simply peel, dice and cook it in oil for 10 minutes on a medium heat before adding the onion. (Serves 2)1 tbsp oil125g beetroot1 onion, finely chopped100g red lentils300ml water130g spinach or other leaves (2 handfuls)50g feta cheese, crumbledSprig of mint, roughly chopped Heat the oil in a frying pan on a medium heat.
Dice the beetroot into 1cm chunks, add to the pan with the onion and saute for 10 minutes. Rinse the lentils, add to the onion and beetroot with 100ml of boiling water and stir well. When the liquid has absorbed, add another 100ml of water and keep stirring to prevent sticking. Serve on a bed of leaves – spinach, lamb's lettuce, kale or mixed leaves work well – and garnish with crumbled feta cheese and chopped mint. Tips. Lentil and spinach Daal, 66p. So, if you’ve made the Beetroot, Feta and Lentil salad that I kicked off my Guardian recipe column with – or you have some lentils and spinach still kicking about, here’s a recipe for a quick warming winter dinner.
It’s easy and filling – I love mine with pitta breads dunked in… Ingredients (serves two): 1 onion 1 red chilli or pinch of dried flakes 1 tbsp oil 2 tsp cumin or turmeric, or a tsp each if you have them 100g red split lentils 1 chicken stock cube 200ml water 200ml natural yoghurt 130g spinach 1 tbsp lemon juice First, peel and finely slice the onion, and finely chop the chilli, and add to a large frying pan or sauté pan with the spices and crumbled stock cube.
Cook on a gentle heat for 10 minutes, until the onions have softened. Thoroughly rinse the lentils and add to the pan, turn the heat up to medium, and stir through. Chop the spinach and add to the pan (if using frozen spinach just put it straight in, breaking it up with a wooden spoon as it starts to cook). Jack Monroe's aubergine and chickpea curry recipe. I always serve this curry with a generous dollop of natural yoghurt to cool it down for my son, and I based the recipe on a favourite of mine from a local Kerala restaurant. Adjust the spices according to taste or, alternatively, stir the yoghurt in before serving. (Serves 4)1 tbsp oil (3p)1 onion, diced (11p)1 large aubergine, diced (53p)1 tsp cumin (5p)1 small red chilli (or ½ tsp dried chilli), finely chopped (8p)1 vegetable or chicken stock cube, crumbled (2p)400g tinned chickpeas (69p)400g tinned chopped tomatoes (35p)200g natural yoghurt (18p)Few sprigs of chopped coriander or parsley to serve (8p) Heat the oil in a frying pan and add the aubergine and onion.
Shake over the cumin, add the chilli and stock cube, and cook on a medium heat for a few minutes to soften. Stir to coat the aubergine and onions in the spicy oil until the former are golden. Drain and thoroughly rinse the chickpeas, and tip into the pan. Red lentils work well in this dish instead of chickpeas. How to make perfect Singapore noodles. I spent some enjoyable minutes flicking through a book on Singaporean cuisine, pausing at recipes for prawn laksa, and egg roti, fish head curry and hainanese chicken rice, before discovering that Singapore noodles are all but unknown in that country – in fact, they're a Cantonese creation, popular in the restaurants, street stalls and tea houses of Hong Kong.
Why they're credited to somewhere else entirely is a mystery – I wonder, given the famous fusion cuisine of that island, whether it might be something to do with the curry powder that's often responsible for the dish's violent hue, but if anyone actually knows, please do spill the beans. Whatever the story behind the name, any country should be proud to claim this fine dish as its own. Singaporeans, apparently, get cross at being asked about it. If they're not keen, maybe we should make a bid for it instead? Noodles Smith and Huang's noodles are a bit chewy for my taste, while Hom's seem rather mushy (of which more later). Protein. Dan Lepard's triple-coated fried chicken recipe. Puff pastry recipe | Dan Lepard. Beef, wine and aubergine pie recipe | Dan Lepard.
I've got the hots for you: Hugh Fearnley-Whittingstall's red pepper and chilli recipes. Food - Recipes : Tortilla towers. How to make perfect Vietnamese summer rolls. Mustard cheese twists recipe | Dan Lepard. Recipe for Aloo Tikki | Urban Rajah. Nigel Slater's burger recipes. Ready-roll puff pastry recipes: sausage rolls and mince pies | Dan Lepard. Sausage, sage and onion pasty with cheese crust recipe | Dan Lepard.