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Nigerian Jollof Rice – London World Food Recipe
Nigerian Jollof Rice It’s been somewhat of a struggle picking a recipe to showcase our visit to 805 on The Old Kent Road. As London’s leading Nigerian restaurant it was a meal for the adventur...
Continue →- 28 Mar 2012
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Conchinita Pibil – Eating London A to Z Mexican Recipe
Tongue, brain, squid, marlin, chicken. Mexicans put almost every thing in their beloved tacos but a favourite filling of Southern Mexico and the Yucatan is ‘Cochinita pibil’ or ‘pigl...
Continue →- 22 Feb 2012
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Baba Ghanoush – Aubergine Dip
It seems that at the start of any Middle Eastern dish dips are key. I am not talking about the turgid and fermented excuses that come in cellophane cups in supermarkets but home made, homes mashed bow...
Continue →- 11 Feb 2012
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Kimchi – Korean Fermented Cabbage
Fermented vegetables might sound as appealing as something you find lurking in the drainage hole of your dishwasher, but in Korea kimchi, chilli infused fermented cabbage, is almost a staple. On their...
Continue →- 07 Feb 2012
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Grilled Aubergine with Miso Paste and Spring Onions
This was one of the many starters that were served on our visit to Kiraku in Ealing, West London. It takes no time and very little effort but the sweetness of the miso pastes and the smoky flavors of ...
Continue →- 23 Jan 2012
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Mirza Ghasemi (Iranian Aubergine Dip) – Eating London A to Z
Here is a recipe from Mohsen Iranian restaurant. Aubergines are considered a staple in Iran, not dissimilar to our potato. They are used in numerous recipes and this simple recipe is for a tasty dip p...
Continue →- 24 Aug 2011
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Hortobagyi Husos Palacsinta – Meaty Hungarian Pancakes
Hungarians are a proud people and nothing seems to excite their dignity more than food. Meeting peter, a Hungarian restaurateur at his part time home The White Swan in Golders Green, I began to unders...
Continue →- 13 May 2011
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Khachapur’y – Georgian Cheese Bread Recipe
Everyone loves cheese and bread, but the good people of Georgia take this simple combination to a whole new level. Considered one their national dishes Khachapur’y takes cheese on toast to a who...
Continue →- 20 Apr 2011
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Cervelle de Canut (Silk Weavers Brain) – French Recipe
Before you all leave this page in total disgust at the prospect of being made to eat a silk weavers cerebral cortex, let me tell you that ‘cervelle de canut’, is a nonthreatening cheese and herb s...
Continue →- 30 Mar 2011
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Berbere Spice Mix – Eritrean Recipe
Berbere Spice Mix If ever walking into a kitchen has inspired me to visit a country, pushing through the swing doors of Adulis, an Eritrean restaurant in Brixton South London, has managed it. The heat...
Continue →- 16 Mar 2011
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D is for Denmark – Frikadelle Danish Meatball
Think of Scandinavian food and after, perhaps pickled fish and dill, meatballs spring to mind. In Denmark these are know as Frikadelle. To keep the fat content down the Danes use an equal mix of both ...
Continue →- 25 Feb 2011
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Beef Lok Lak – Cambodian Recipe: London’s A to Z
One of the things that fascinates me about food is the social, political and environmental history one is able to gain from studying simple recipes. And this classic Cambodian beef dish, Lok Lak, is a...
Continue →- 02 Feb 2011
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