Recipe of the Week: Garlicky Georgian Poussins

This is the most popular Georgian dish outside Georgia. The young spatchcocked chickens were traditionally cooked on special tapa skillets, weighted down with a brick. I have recently learned that in Hungary they call it ‘iron chicken’. I can just picture those hefty vintage irons adorning frying pans all over …

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Burmese beef curry

Influenced by its neighbours India and China, a good Burmese beef curry is characterized by the inclusion of both pumpkin and potato and is flavoured with plenty of ginger. The Burmese  eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this …

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Recipe of the Week: The PBJ

PBJ pops up in many of my recipes and dishes at the restaurant in different guises. It’s such a great combination, endorsed, of course, by the one and only Mr Presley. The crumbled shortbread adds a crunchy texture Serves 2 (4 American pancakes) 125g (4½oz) self-raising flour a pinch of …

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Recipe of the Week: Salmon Parcels with Vegetables

Serves 4 Preparation: 15 minutes Cooking time: 15 minutes Pre-heat the oven to 180°C. Arrange the salmon steaks, the courgettes cut in rounds and the remaining vegetables in the middle of 4 sheets of baking paper. Close the parcels tightly. Bake in the oven for 15 minutes. Sprinkle with basil …

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