A paw full of spice makes everything nice
Why do we need a base gravy for this dish? It’s tough to pick a “biggest difference” between British Indian food and “real” Indian cooking – beyond the fact that one has come through the lens of the restaurant industry rather than the homes and street stalls of the subcontinent. At home, most curries are…
I love salmon cakes. For Christmas breakfast, I make salmon cakes topped with sliced avocado, a poached egg and a drizzle of Hollandaise sauce. On a weekday night, I throw together salmon cakes drizzled with parsley sauce served alongside crispy potatoes and steamed veg. There’s no wrong time. Now, as much as I…
Every Autumn the food bloggers go a little crazy over pumpkin. Just check Foodgawker this time of year and you’ll be bombarded with all kinds of questionable pumpkin concoctions. Personally, I’d like to get on board with the experimentation but my (British) husband simply refuses to even look at it…
] What is a chicken chop and why is it called that? A chicken chop is a deboned chicken leg with about 1 in / 2cm of the tail end of the bottom of the drumstick left in. This not only makes it a ‘chop’ but also gives you something to hold on to when…
The perfect roasted chicken is a thing of beauty but very difficult to come by. Up until 5 years ago, I avoided anything roasted, always fearful of the dry, squeaky meat. Then I started experimenting and researching just how to get the perfect roast and thankfully I’ve never looked back. Now…
A devoted convert The story goes that my grandmother had a little jet stream diner in NYC back in the day. In that diner, she supposedly had the best chicken. The taste of which, you simply couldn’t get at home. When asked what her secret to making her chicken so juicy and tender, she…