Rachel Roddy’s Neapolitan beef and onions recipe | A Kitchen in Rome

This rich braise was brought to Naples by sailors from Genoa, and provides both a sauce for pasta and a meat course to follow

In the middle of Benedetta Gargano’s flat in Naples is a white, oval table. The table once lived three streets away in the dining room of Benedetta’s maternal grandmother, Elisa, where the extended family would sit at least three times a week when they all gathered to eat. And eat they did: Elisa was, by all accounts, a fine Neapolitan cook, her polpette al pane (meatballs baked on bread), sartù di riso (moulded and stuffed rice), panzerotti fritti (filled, folded and deep-fried dough) were all particularly loved. Loved, too, were her two alternating Sunday dishes – ragù napoletano and la genovese – both of which provide a sauce for the pasta course and the meat for the second course.

It is la genovese I smell as I reach Elisa’s house on Via Tasso, a snake-like road that curves its way through the boisterous city, then rises with the hill of Posillipo to give spine-tingling views of the bay of Naples. The scent of beef and onions cooking slowly leaves no room for doubt as to which door is about to open.

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Tamal Ray’s grapefruit-glazed cheesecake recipe | The Sweet Spot

A smoothly sweet dessert spiked with spiced grapefruit to round off the perfect dinner

I’ve often pondered whether or not cheesecake really is a cake. Other than being sweet and round, it bears little resemblance to the golden sponges we’re more used to seeing. Perhaps, as a mix of dairy, sugar and eggs, it’s really just a very firmly set custard. Paired with the sharp sweetness of grapefruit in a spiced syrup, this would make the perfect end to a dinner party.

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21 Days to Get Excited for Paris

Buy Clotilde’s latest book, The French Market Cookbook!

La Bossue

Do you have a trip to Paris planned this year?

I know it can feel overwhelming to organize your time in a city like Paris. With so much to experience, how can you possibly choose? How do you make the most of it all?

As a native Parisian, food writer, and passionate explorer of my city, my goal is to equip you with insider tips and recommendations so you know you have your bases covered, and you can feel relaxed, confident, and excited.

It is the spirit in which I’ve created this FREE and FUN email series called 21 Days to Get Excited for Paris.

Sign up for FREE today and for the next 21 days, you will receive a daily email from me in which I’ll share one of my favorite things about my home city — things I don’t want you to miss when you next visit Paris. (FOMO begone!)

And if a trip to the City of Light is not in the cards for you at this time, you won’t feel left out: I am also including recipes and online resources so you can enjoy a taste of Paris, wherever you are in the world.

>>Click here to get started!<<

The post 21 Days to Get Excited for Paris appeared first on Chocolate & Zucchini.

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21 Days to Get Excited for Paris

Buy Clotilde’s latest book, The French Market Cookbook!

La Bossue

Do you have a trip to Paris planned this year?

I know it can feel overwhelming to organize your time in a city like Paris. With so much to experience, how can you possibly choose? How do you make the most of it all?

As a native Parisian, food writer, and passionate explorer of my city, my goal is to equip you with insider tips and recommendations so you know you have your bases covered, and you can feel relaxed, confident, and excited.

It is the spirit in which I’ve created this FREE and FUN email series called 21 Days to Get Excited for Paris.

Sign up for FREE today and for the next 21 days, you will receive a daily email from me in which I’ll share one of my favorite things about my home city — things I don’t want you to miss when you next visit Paris. (FOMO begone!)

And if a trip to the City of Light is not in the cards for you at this time, you won’t feel left out: I am also including recipes and online resources so you can enjoy a taste of Paris, wherever you are in the world.

>>Click here to get started!<<

The post 21 Days to Get Excited for Paris appeared first on Chocolate & Zucchini.

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Baked Indo-Chinese Chilli Chicken Curry

Baked Indo-Chinese Chilli Chicken Curry – This delicious Indo-Chinese chilli chicken dish sits half way between a curry and a stir-fry, but it baked for a healthy alternative with no extra oil added. It tastes like an authentic Chinese chilli chicken or curry dish, one that you might enjoy in a high-end Chinese restaurant, and it can be started the night before you want to serve it. Baking all of the ingredients together means that you only have one dish to wash up too, for the win!

and it can be started the night before you want to serve it.

Chinese New Year 2018

Year of the Dog

and it can be started the night before you want to serve it.

The Dog is the eleventh of all zodiac animals. According to one myth, the Jade Emperor said the order would be decided by the order in which they arrived to his party. Monkey, Rooster and Dog were in another country, helping a god defeat evil spirits. After, they set off to the party together. Because they arrived at the same time, the Jade Emperor went by the order they met the god in the other country. Thus, Dog became eleventh.

The Dog is also associated with the Earthly Branch (地支—dì zhī) xū (戌), and the hours 7–9 in the evening. In the terms of yin and yang (阴阳—yīn yáng), the Dog is yang.

In China, it is still popular to name dogs Wàng Cái (旺财). It means “prosperous wealth” and comes from dogs’ barking sounds (旺旺—wàng wàng).

(Taken from Chinese New Year 2018)

Year of the dog 2018

Today’s recipe for Baked Indo-Chinese Chilli Chicken Curry was created especially for Chinese New Year and the year of the dog, which is my year as it happens! It’s a simple but extremely delicious chilli chicken curry, that is full of Asian flavours…….it crosses two styles of cooking, insofar as it tastes like a stir-fry, but being baked has far less oil in it, and, it also has that rather unique flavour that you get with a Chinese style curry. The great thing about the recipe, apart from its good looks and delectable taste, is the fact that you can assemble part of it the night before you need to cook it, allowing the chicken to bathe in a spicy, rich marinade that not only infuses flavour into the meat, but adds depth of colour and tenderises it. Simply add the vegetables along with the spices, seasonings and sauces next day, mix well and the bake for a splash-free kitchen with the minimum of washing up.

Baked Indo-Chinese Chilli Chicken Curry

Baked Indo-Chinese Chilli Chicken Curry

Baked Indo-Chinese Chilli Chicken Curry

Chinese New Year in 2018, started on the 16th February, that being the first day of the Chinese New Lunar Year, and the festivities will continue for two weeks, so there is plenty of time to take advantage of cooking Chinese cuisine, and enjoying more Asian inspired meals using Chinese ingredients, spies and seasonings. I already have some delectable Chinese recipes on Lavender and Lovage, lots of them stem from, and are inspired by my time living in Hong Kong……I will share a list of some of them at the end of this post. I used a Patak’s Madras curry paste pot in this recipe, as one little pot is a handy portion and there is no need to open a large jar or bottle, but, you can use any curry paste that you have to hand. The high proportion of veggies in the recipe add a valuable two of your five-a-day to you daily intake, and you can add even more veggies if you wish, by adding mushrooms to the recipe. The printable recipe card is shared below, along with some of my other Chinese and Asian inspired recipes…….that’sa all for today, Kung Hei Fat Choy, Karen.

Kung Hei Fat Choy!

Baked Indo-Chinese Chilli Chicken Curry

Serves 4 to 6
Prep time 24 hours, 20 minutes
Cook time 35 minutes
Total time 24 hours, 55 minutes
Allergy

Soy
Meal type

Lunch, Main Dish
Misc

Pre-preparable, Serve Hot
Occasion

Casual Party, Formal Party
Region Chinese

By author

Karen S Burns-Booth
This delicious Indo-Chinese chilli chicken dish sits half way between a curry and a stir-fry, but it baked for a healthy alternative with no extra oil added. It tastes like an authentic Chinese chilli chicken or curry dish, that you might enjoy in a high-end Chinese restaurant, and it can be started the night before you want to serve it. Baking all of the ingredients together means that you only have one dish to wash up too, for the win!

Ingredients

  • 500g skinless, boneless chicken thighs, diced (sometimes called chicken thigh fillets)
  • 1 each red, green and yellow pepper, trimmed and roughly diced into chunky pieces (also known as bell peppers)
  • 1 large red onion, peeled, and roughly diced into chunky pieces
  • 2 cloves garlic, peeled and finely chopped
  • 2.5cm fresh ginger, peeled and finely sliced
  • 1 hot green chilli, trimmed and finely sliced
  • 1 tablespoon Madras curry paste (I used half a tub of Patak’s Madras curry paste)
  • 150ml water
  • 4 tablespoons tomato ketchup
  • 2 tablespoons dark soy sauce
  • spring onions, sliced (to serve)
  • fresh coriander leaves, chopped (to serve)

Marinade

  • 2 tablespoons cornflour
  • 1 tablespoon Madras curry paste (I used half a tub of Patak’s Madras curry paste)
  • 2 tablespoons dark soy sauce
  • 2 tablespoons water

Note

This delicious Indo-Chinese chilli chicken dish sits half way between a curry and a stir-fry, but it baked for a healthy alternative with no extra oil added. It tastes like an authentic Chinese chilli chicken or curry dish, that you might enjoy in a high-end Chinese restaurant, and it can be started the night before you want to serve it. Baking all of the ingredients together means that you only have one dish to wash up too, for the win! (Recipe adapted from Patak’s)

Directions

Step 1 Place the diced chicken thigh meat into a bowl (or in the dish you intend to cook the recipe in) and add the marinade ingredients, mix thoroughly, cover and set aside in a cool place overnight, or for at least 3 to 4 hours until you want to cook the chicken.
Step 2 The next day, or when you intend to cook the dish, pre-heat the oven to 200C/400F/Gas mark 6 and place all of the ingredients, including the marinated chicken, into a large oven-proof dish, and mix together. (Not including the spring onion and coriander which are added just before you serve the recipe)
Step 3 Bake for 30 to 35 minutes until the chicken is cooked, but the vegetables still retain a bite to them. Check halfway through baking to make sure that there is enough liquid in the dish, and if necessary, add some more water if it is too dry.
Step 4 Scatter the chopped spring onions and coriander leaves over the top and serve with egg fried rice or egg noodles with some extra soy sauce on the side.

 

Kung Hei Fat Choy!

Chinese and Asian Recipes:

Easy Chicken Chow Mein

Kung Hei Fat Choy! Easy Chicken Chow Mein Recipe

Rainbow Stir-Fry with Quorn

Easy Chinese 5:2 Diet Recipe for National Vegetarian Week: Rainbow Stir-Fry with Quorn

Chinese Chicken Egg Roll Wraps

"Chinese New Year" 5:2 Diet Fast Day Recipe: Chinese Chicken Egg Roll Wraps (225 calories)

Sesame & Cashew Noodles

Sesame & Cashew Noodles for Meat Free Monday

Vietnamese Rainbow Vegetable Summer Rolls

Vietnamese Rainbow Vegetable Summer Rolls

Healthy Kung Pao Chicken

Healthy Kung Pao Chicken

Sweet and Sour Chicken (Healthy Takeaway Recipe)

ActiFry Challenge: Sweet and Sour Chicken (Healthy Takeaway Recipe)

Salt & Pepper Fish Goujons

Salt and Pepper Tempura Fish Goujons

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Anna Jones’s rhubarb recipes | The modern cook

Not just for dessert, the just-sweet, slightly tart character of rhubarb works well with savoury dishes too

Forced rhubarb shows up exactly when we need it. These neon-pink stems, the colour of Brighton rock, are forced from the ground in dark sheds in Yorkshire and cheer me on in the kitchen until the first greens of spring. Rhubarb’s spiritual home is under a sweet rubble of brown sugar crumble, but it also has enough acidity to stand up to the richness of cheese or a crisp-edged roast potato, so today I’m putting it to work in a savoury tray bake. Recently, I’ve eaten this piquant pickle with breakfast, lunch and dinner. Think pink.

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Alice Hart’s summer minestrone soup recipe

For those who resolved to eat more vegetables in 2018, the British chef’s new vegetarian cookbook has plenty of tasty options

There might be a lot of chopping here, but this recipe is child’s play and the result is special enough to warrant the extra effort. The cream adds a certain silky richness but can be left out if you prefer. This is lovely served cool the next day.

Related: Alice Hart’s silverbeet and brie mini muffins recipe

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