Moussaka is a traditional and flavorful dish that originates from the Mediterranean region, particularly Greece and the Middle East. It is a delicious and hearty casserole-style dish that features layers of eggplant, ground meat, and a rich tomato-based sauce, all topped with a creamy béchamel sauce.
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Indulge in a comforting meal with this easy recipe featuring cabbage and corned beef, served alongside roasted potatoes. It’s the ideal hearty dish to warm you up on a chilly winter’s evening. Corned Beef and Cabbage is a timeless pairing of tender corned beef, flavorful cabbage, and delicious potatoes, traditionally enjoyed in Irish and American cuisines, especially during festive occasions like St. Patrick’s Day.
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Bisque is a culinary method that brings out the full flavor of crustaceans that may not meet market standards. In a classic bisque, the shells are finely ground into a paste, which is then used to thicken the soup. Despite having obtained perfect crayfish, I wanted to explore the art of making a bisque. Here is my interpretation of a delightful crayfish bisque.
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Angry duck, also referred to as Chongqing spicy duck, is a beloved dish originating from Sichuan province, renowned for its fiery and numbing taste sensations. This dish showcases succulent duck meat stir-fried alongside a harmonious medley of dried red chilies, Sichuan peppercorns, garlic, ginger, and a melange of fragrant spices, creating a captivating flavor experience.
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As winter approaches, I was in search of a comforting dish for a chilly evening. That’s when I came across Yotam Ottolenghi’s recipe for Yemeni Oxtail Soup with Zhoug. Having experimented with several oxtail casseroles in the past, I was eager for a different taste, and the addition of the zhoug condiment did not disappoint.
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During my visit to Aveiro in Portugal a few years ago, I had the pleasure of tasting the most delectable beef cheeks I have ever had! The unforgettable taste of that dish stayed with me, and I have always had the desire to replicate it. Therefore, I present to you my version of Portuguese beef cheeks served on a bed of creamy polenta.
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I recently got my hands on wild boar and seeing that cider and sage are commonly used with pork, I decided to improvise and use an apple and beer with a browned sage sauce instead to contribute to the rustic flavours and image of the wild boar.
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A salteña is a baked empanada that originates from Bolivia. Typically, it is a savory pastry that is filled with beef, pork, or chicken mixed with a sweet, slightly spicy sauce. This sauce typically contains olives, raisins, and potatoes.
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This rigatoni with fennel sausage and pecorino and anchovy pesto dish is a recipe I got from Yotam Ottolenghi and can be found here.
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