Sambhar For the sambhar spice blend 50g coriander seeds10g dried red chillies1 tbsp cumin seeds1 tbsp black mustard seeds1 tbsp split black lentils (urad dhal)1 tbsp split chickpeas (chana dhal)1 tbsp split pigeon peas (toor dhal)10 dried curry leaves1 tbsp ground turmeric1 tsp asafoetida For the curry 250g split pigeon peas (toor dhal)1 tbsp split chickpeas (chana dhal)1½ tsp salt1 tsp ground turmeric1 tbsp sunflower oil1 tsp mustard seeds10 dried curry leaves 4 dried red chillies1 onion, thinly sliced2 tbsp spice blend1 tbsp tamarind paste
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb-size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free-range pork mince2 tbsp finely chopped fresh coriander½-1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick-pickled vegetables 70ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Quick and Easy Chicken Curry Recipe 1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally. 2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes.
DAILY RECIPE: Fragrant Beef Noodle Soup - The i newspaper online iNews Fragrant Beef Noodle Soup Serves 2Ready in 30 minutes 100g rice noodles2 x low salt beef stock cubes1 small onion, finely chopped3cm piece root ginger, peeled and thickly sliced1 red chilli, seeded and thinly sliced1 cinnamon stick1 star anise230g frying steak, trimmed of any visible fat½ x 300g pack beansprouts235g green pak choi, thickly sliced2tbsp fresh coriander leaves1 lime, cut into wedges, to serve Toad-in-the-hole, onion & apple gravy Toad-in-the-hole, onion & apple gravy Amazing crispy sausages & a fluffy giant Yorkshire Toad-in-the-hole, onion & apple gravy “I’ve separated out the elements of this classic so you end up with a family-style, tear and share dish that makes everyone go ‘Oooh!’ ”
You Kanat Believe How Good These Turkish Chicken Wings Are [Photographs: Vicky Wasik] When I decided recently to work on a series of grilled-meat-on-a-stick recipes, I asked my Serious Eats coworkers to list their favorite skewered foods, in hopes of finding some dishes that could be mined for recipe development. Our features editor, Sho, always a source of great ideas, replied to my request almost immediately: "Grilled Turkish chicken wings. They're ridiculously good." I was instantly sold, but, having never been to Turkey, I needed him to fill me in on the details of these chicken wings.
Feel-good food from the Deep South I have fond memories, too, of eating Southern food in New Orleans, where they work wonders with aubergines and a roux. But there has always been a gap between the food I imagined and what I ate here in Britain, even the dishes I tried myself. I can turn out pretty good fried chicken and rice and bean dishes but my range is limited. Foodies kept raving about its Southern delights – oh, the cornbread, with its pools of honey-butter melting over the top – and I ignored them. Filling mulligatawny or pumpkin: 20 best soup recipes – part 3 Madhur Jaffrey’s mulligatawny soup Even though there are some recipes for vegetarian mulligatawny in old cookbooks, most often they are made with mutton or poultry. Serves 4-6almonds 4 tbsp, blanched, slivered chickpea flour 5 tbsp chicken stock 1½ litres ground cumin 1 tsp ground coriander 1 tsp ground turmeric ¼ tsp cayenne pepper ¼ tsp hot curry powder 1 tsp corn or peanut oil 2 tbsp boneless lamb or boned and skinned chicken thighs 340g, cut into 2cm cubesfresh ginger 2 tsp, peeled and grated to a pulp garlic 4 cloves, peeled and crushed to a pulpsaltlemon juice 1 tbsp lemon wedges to servecooked basmati rice to serve
Shandong Roast Chicken - Roasted not fried - adamliaw.com Shandong (or Shantung) chicken is a popular Chinese restaurant dish. Despite the name, however, it is not really a dish from Shandong Province. Shandong’s Lu cuisine is often considered the most famous and influential in China, known for its refined technique and balance of tastes – salty, sweet, sour, bitter and spicy. Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer.
Hairy Bikers' comfort food: Three low fat but satisfying recipes Green Lamb Curry Serves 6 800g lean lamb (leg is best), trimmed of fat and diced2½tbsp curry powder½tsp saltBlack pepper1tbsp vegetable oil2 onions, finely sliced4 garlic cloves, finely chopped1tbsp tomato purée500g fresh spinach or 1kg frozenSmall bunch of coriander leaves, to serve Put the lamb meat in a bowl. SUPER EASY & YUMMY Recipe: Air Fried Crispy Garlic Ginger Chicken Wings – Spice N' Pans Everybody loves crispy fried chicken wings but nobody loves to clean a dirty kitchen. LOL. Using an air-fryer will help to remove all the headache that comes with deep-frying. We hope you like Roland’s Crispy Garlic Ginger Chicken Wings recipe using the air fryer.
Reuben open top 2 rye bread slices50g salt beef or corned beef, sliced to your desired thickness 2 large gherkins, sliced lengthways, 5mm thick 2 slices swiss cheese, such as Emmenthal 10g butter For the dressing 2 tsp mayonnaise1 tbsp ketchup1 tsp horseradish sauce 01.To make the dressing, mix all the ingredients together and set aside.02.Heat the grill to medium. Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.03.Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. MARCELLA MONDAY: FRICASSEED CHICKEN WITH BAY LEAVES I am guessing that Marcella used dried bay leaves in this recipe as they are the most readily available. I happen to have a stand of bay trees in my garden so I used fresh bay leaves. Should you wish to do the same, decrease the number of leaves from 4 dried to 2 fresh. This dish can be made a day ahead of serving.