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Tag Archives: cuisine

30
Nov 2023

Bolognese sauce

  Bolognese sauce, also known as Ragu alla Bolognese, is a rich and hearty Italian meat sauce that hails from the city of Bologna in Northern Italy. It is a classic and beloved sauce often used to accompany pasta dishes. In 1982, the Bologna delegation of the Italian Academy of Cuisine officially registered the classic recipe for Ragu alla Bolognese with the Bologna Chamber of Commerce. According to this official recipe, Bolognese sauce should include finely chopped onions, carrots, celery, minced meat, tomatoes (either fresh or in the form of tomato paste), wine, and milk.Bolognese sauce has a thick and […]

bolognese sauce
29
Nov 2023

Pulpo a la Gallega

  In the mid-80s, I arrived in Santiago del Compostella and was overwhelmed by the sight of a procession of men in long gowns wearing conical pointed hats covering their faces. These were the Confraternities, religious brotherhoods, and parishioners who actively participated in the Easter processions. They were wearing traditional robes and hoods, known as Capirotes, symbolising penance and humility. Not the KKK.One notable procession is “La Procesión del Encuentro,” which typically takes place on Good Friday. This event symbolises the encounter between the Virgin Mary and the resurrected Christ. Participants carry statues of the Virgin Mary and Christ, and […]

pulpo a al gallega
25
Nov 2023

Moroccan-inspired roast leg of lamb

  Here’s a Moroccan-inspired roast leg of lamb with harissa. I first encountered this dish on a visit that took us over the Atlas Mountains to Ouarzazate. As we prepared to eat our lunch, the sight of armed troops firing automatic weapons into the main square on the other side of the street was a bit of a surprise. They were American and making a lot of noise. A column of smoke arose from where they were shooting, making us think we were witnessing a covert operation by a US Special Forces unit. A closer look revealed that they were […]
17
Nov 2023

Rognons de veaux au Calvados

  While visiting friends in Normandy in the 80s, I was served a local dish made with veal kidneys, cream and Calvados that was deliciously creamy, tasty and memorable. Many people are not keen on kidneys, but this dish could make even the most fainthearted change their minds.Here’s my version of a recipe for Rognons de veau au Calvados based on that meal.
16
Nov 2023

Tagine

  A traditional tagine is a North African dish named after the earthenware pot in which it is cooked. It’s a slow-cooked stew that typically includes a combination of meat, vegetables, dried fruits, and a mix of aromatic spices. I first ate this in Paris when I was a student. The accompanying sauce was the spiciest I had eaten at that point in my life.Since then, I have been to North Africa, with trips to Egypt, Somaliland, Tunisia and Morocco. It was in Morocco where I had my best tagines, which is why this recipe has a Morrocan flavour. We […]
15
Nov 2023

Batu Ferringhi steamed fish

  Batu Ferringhi is a beach resort northwest of George Town on Malaysia’s Penang Island. It is known for water sports and seafood restaurants.  We ate steamed fish in a seafood restaurant offering a choice of live seafood from its aquariums. After choosing a live fish from a tank, we waited for it to be cooked, knowing that it could not be fresher. After dinner, we visited the night market.This steamed fish dish is commonly known in Malaysia as “Ikan Siakap Tiga Rasa.” “Ikan” means fish, “Siakap” refers to the type of fish (often snapper or sea bass), and “Tiga […]
14
Nov 2023

Beef Bourguignon

  Beef Bourguignon, also known as Boeuf Bourguignon, is a classic French stew that originated in the Burgundy region of France. It is a hearty and flavorful dish known for its tender pieces of beef slow-cooked in red wine with vegetables and aromatic herbs. The first time I tasted the rich, smoky flavour of this dish in France, I realised that the stews I had eaten in England had been missing something important. This is a perfect winter dish.Beef Bourguignon originated in the Burgundy region of France, which is also known as Bourgogne in French. The dish has its roots […]

beef bourguinon
4
Nov 2023

Hogao

    Eight months before my son was born, I was working on a project in Colombia. One evening, my local host took me and the team to a Parrillada in the hills overlooking Bogata. The meat was awesome, but the salsas that accompanied the meat were mind-blowing. This is one of those salsas.Here’s a recipe for Hogao, as commonly prepared in the Bogota region of Colombia:

hogao
2
Nov 2023

Lagos grilled lobster

  Lagos grilled lobster is a popular Nigerian delicacy that involves grilling or roasting crayfish with a blend of traditional Nigerian spices and herbs. While it is not as common as other Nigerian dishes, it is still a cherished speciality, particularly in the coastal regions where lobster is abundantly available.On both my three-week visits to Lagos in 2008, our host, Jochen Schroeter, took us to a ‘bush’ restaurant somewhere in the outskirts of Lagos. This involved travelling in a convoy, with our two vehicles flanked by two police vehicles carrying policemen armed with AK47s. We were served huge lobster and […]

Lagos grilled lobster