I am not claiming this as an actual Indian plate of food, but Continue reading
This is basically that classic French dish, moules marinières but cooked with Thai seasonings and aromatics. Continue reading
These meatballs were made from leftover sausagement from the Yotam Ottolenghi sausage rolls I made previously.
I fried them in olive oil while I made a simple spicy vegetable stew with aubergines, courgettes, celery, peppers, white cabbage and onions, all cut into roughly the same-sized pieces and cooked in olive oil and flavoured with a spice mix of ground ginger, ground cumin, paprika, saffron and pimenton piccante, which was simmered with some water with the meatballs on top until the vegetables were cooked.
This was served with couscous and some chilli sauce to make a tasty evening meal.
This is a Chinese dish that uses potatoes and has a spicing that is quite close to Indian food. It comes from the western edge of China, where the Silk Road heads off into Central Asia, so I suppose that is where the influences came from in the spices used in the recipe. Continue reading