Cassoulet - a journey to learn more about the dish in the South of France and a Cheat's Recipe for a Rainy Day Cassoulet
A recipe for Chicken tagine in a tomato jam, and speaking of travel and fear....
Chicken pastilla (b'stilla) - the uniquely Moroccan savoury and sweet pastry. My experience in the markets and cooking at a class in Fes, Morocco.
A spicy and creamy Cape Malay Chicken Curry with soft Turkish apricots - a twist on the classic
Caramelised Onion & Beef Phyllo Pastry Tart with Green Olives GalleryAfrica, Bread & Savoury Bakes, Chicken & Poultry, Food, Food & Fab Endorsed, Food & Travel, Mains, Meat, Mediterranean Delicacies, Recipe Development, Recipe Index, Recipes, Travel in Africa
Caramelised Onion & Beef Phyllo Pastry Tart with Green Olives - a holiday series colaboration with Mediterranean Delicacies - part one, a visit to Chefchaouen, Morocco.
Showcasing an utterly beautiful golden enoki mushroom. Together with chicken, red chilli and pak choi I made a stir fry and added fresh papaya slices at the end - the smooth, cooling fruit added a fresh honey-sweetness that complimented the chilli. The dish is lightening quick to make but the combination of textures and flavours makes it feel a lot more complex. This stir fry is crunchy, spicy, nutty (from the enoki) and sweet.
My meal of Asian style ostrich served on ginger sweet potato rosti with veggies in an Asian dressing isn't about taking you to the next level of culinary superstardom. It is about showcasing ingredients simply but with emphasis on flavour. It uses ingredients you can easily find at a good supermarket and uses a meat (poultry, actually) I've been preparing for years and that I find many people still hesitate to use. Ostrich, local, low in fat and certainly lekker. The fillet is not an everyday piece of meat, so make this when you want to spoil your someone special. This is a meal for two and perfect for a date night in.
This recipe is one I've always wanted to make - ever since I watched Nigella Lawson, all tight-fitting baby blue sweater, super shiny locks and glossy pink pout purring about it years ago. Was I still at Varsity then or out, I can't remember. But I do remember the heartiness of this chilli con carne. It was all about abundance and sharing - a huge one-pot meal to share with friends and family who would appreciate this type of communal serving vessel on a cold, blustery evening.
Ballotine of Chicken Breast, filled with Basil Pesto & Topped with Olive Tapenade and Bread Crumbs GalleryChicken & Poultry, Featured Articles, Food, Food & Fab Endorsed, Mains, Mediterranean Delicacies, Recipe Index, Recipes
A ballotine is traditionally a deboned leg of chicken or duck, stuffed, tied and rolled and steamed, poached or baked. Nowadays chicken breast and various cuts of red meat are also used to make a ballotine - really a fancy way of saying a stuffed and rolled piece of meat. I stuffed chicken breasts with Mediterranean Delicacies basil pesto and topped with their Olive Tapenade and bread crumbs.
I was given the challenge of preparing dishes with combinations chosen by Mediterranean Delicacies. For this recipe, their chicken liver pate peri-peri combined with their tzatziki. I must admit, I read the brief a few times to see if I'd made a mistake. I was stumped at first. I knew I didn't want to mix the two ingredients directly. Then the idea emerged: make the pate into a warm pastry wheel sprinkled with cayenne pepper and offset it with a cool, creamy dollop of tzatziki. The result: fun to serve and eat finger-food!