Loin of pork, to be precise. It is a lovely joint, the same as the piece that the butcher cuts the chops from, but you really want the spine bones (known in butchery terms as the chine bone) at the bottom removed, to make carving easier. Of course, Continue reading
Yes, it is another chicken recipe, and it is even another pot-roasted chicken recipe, but I haven’t posted one in ages, so that makes it time for another one. Continue reading
Ghormeh Sabzi is a traditional Persian (Iranian) dish to eat with rice. It is a very popular dish Continue reading
I am not claiming this as an actual Indian plate of food, but Continue reading
This recipe came from a book that I’ve owned since 1981 or 82. It is called the Complete Indian Cookbook by Michael Pandya. I don’t think that it is in print any more, but there are second-hand copies available. Continue reading
Spanakopita is a Greek spinach and cheese pie, made with filo pastry. I am sure that there are lots of different versions so I am not claiming to be authentic here. Continue reading
I am always trying to make a better naan-type bread at home, but it really isn’t easy because you cannot generate the heat that comes from a proper tandoor.
It is important to use yeast as a raising agent. I’ve tried recipes that use baking powder, but they just aren’t right.
This recipe used dried yeast. Continue reading