These are easily one of my family’s favourites from all of Ottolenghi’s recipe books. They are so easy to make… and eat! I also love that you can pre-make the sauce and Koftas and leave them in the fridge until they are ready to use, making dinner time cooking super fast!Read more
If I’m cooking Middle-Eastern inspired food I obviously had to include a hummus recipe, but choosing one was a tough call. Anyway, I settled the Hummus Kawarma with a lemon sauce from Yotam’s “Jerusalem” cookbook. This recipe made the cut because not only does it give you a fantastic basic hummus recipe but it elevates it even further with the additional topping of spiced lamb and an unusual, zingy lemon sauce. It’s more of a lemon water than a sauce to be truthful though!Read more
I’ve been thinking a lot about Jamaica recently and the seven years I spent there. I pretty much ate jerked everything; chicken, pork, fish, lobster, etc. Apart from the traditional real Jerk from Boston Bay, the birthplace of Jerk, my favorite dish was Jerk Chicken Pasta from the Courtleigh Hotel in Kingston.Read more
This is a very traditional Jamaican Jerk Seasoning that can be used on basically any type of meat or fish. It works best as a marinade on raw meat or fish that is going to be put on a grill or BBQ.Read more
I didn’t really just eat Profiteroles the other day - I did eat some proper food too.
I love this recipe as it fits in so well with daily “school day” life. The chicken can be prepped and marinated in the morning then refrigerated...Read more