I'd made something called Moshari Kokkinisto - reddened beef - with the remains of the seitan left over from the doner experiment. I had a pretty large chunk of it left so I twisted it, pulled it and broke it into pieces. It takes some doing, as it's pretty elastic! Bear in mind that these …
Tag: cumin
Quick Chickpea and Paneer Rendang
First of all, let me explain, this is not a rendang at all, because that is usually a meat dish, but I have used a rendang spice paste in it, so just go with me on this.Rendang is a spicy, dry meat dish which originated from Indonesia. Rendang is traditionally prepared by the Minangkabau community …
Journey Bread–Methi Roti–Thepla
Well, sort of. Apart from the fact that I didn’t have any fresh or even any dried methi. (Fenugreek) so ground it was. Fenugreek is a herb that has staying power. It clings to you. Your hands, your clothes, your kitchen and your whole house if you use a lot of it, and don’t open …
Fenugreek Fried Chicken
There is a lady called Nisha Katona who has fast become one of my heroes. Not just as a food hero, but as a hero in general. Her food is stunning, and her attitude to business, people and life…well, it’s safe to say that I admire her greatly. She posted something on Instagram recently that …
Strut and Cluck
Last year I raved about Café Murano Covent Garden to anyone who would listen. (It has now become my boss's favourite restaurant.) On our visits we made friends with the flame haired Kelly, who was the Manager. She has the knack of making you feel like you’ve just dropped in for dinner with old …
Lamb Stuffed Peppers
Lamb is definitely one of my most favourite meats, so when I heard about the lamb recipe challenge (link here: http://www.tastyeasylamb.co.uk/Follow-the-Flock/Lamb-Recipe-Challenge ) I was sold. Winning something is nice, of course, everybody likes the chance to win something, but I admit that was more motivated about having a chance to experiment with lamb, which I always …
Roasted Carrot and Sesame Houmous
I found myself with yet another glut of carrots. That always seems to happen, and then they go from firm things to rubbery and damp almost overnight. I know that I have said before that I think carrots are the pear of the vegetable world. So. This glut. What to do with them. I cooked …
Cinnamon Cumin Lamb Chops
I use herbs and spices a lot in my cooking, possibly sometimes a little too much I suppose, but then I was brought up with food that always had some sort of flavouring added. Even a plain fried pork chop would have dried oregano added to it. Our Cypriot bread has mahlepi and masticha in …
COOKWITCH'S CREATIONS 