Reza Mahammad is back with another of his spicy concoctions... his tasty Chicken in Coriander Sauce
This recipe makes more wing sauce than is necessary, but this can easily be kept in the fridge or freezer and reheated in the future.
First prepare the meat stock. Put the meat into a saucepan, cover with cold water, add a pinch of salt and bring to the boil.
On a Sunday morning, my grandma would often whip up a “few” (at least three or more) lemon meringue pies for Sunday dinner.
Chocolate and lime go so well together. You can also make a lemon icing if you prefer, replacing the lime with 1 large lemon.
Zuppa is the Italian word for soup. This recipe was inspired by a soup I enjoyed at an Italian restaurant, which featured potatoes, white beans, kale, and sausage.
Banana splits are all very well but I like my fruit layered up with the sauce. It’s a great sauce – use it for drizzling over other ice creams, warm crepes and chocolate cake.
My daughter Shar makes the best coleslaw ever and this is her fantastic recipe. It is full of colour, flavour and crunch and doesn’t have too much sauce – just how I like it.
Before serving, decorate the jelly with the rest of the pomegranate seeds, crumble over the gold leaf and scatter with fresh rose petals.
Tajarin is the Piedmontese dialect name for tagliolini or tagliarini (thin ribbons of pasta). They are particularly connected with the town of Alba.
This delicate Persian custard laced with rose water and sprinkled with pistachios takes me back to a beautiful walled garden in Isfahan.
One of the most popular items on the menu at Sun Square Hotel‘s MondoVino restaurant at Montecasino is pasta allo scoglio, my favourite pasta dish.
Serve the sliced pork with the apple, shallots and raisins to the side.
The argument still rages as to who invented baklava – the Turks, the Greeks or perhaps the Persians. Who cares?
Iranians eat a lot of cucumbers. They’re considered more of a fruit than a vegetable and eaten as such. The cucumbers in Iran are small, juicy and packed with flavour. When you bite into one, the smell fills the whole room. At parties, they’re piled high, with some rock salt on the side for sprinkling.
Brush the samoosas liberally with butter and sprinkle some poppy seeds and sesame seeds on the top side of the samooas.
The evolution of this dish cannot be traced though I do believe that it originated in some swanky Gymkhana in the days of the Raj and spells the heralding of the very first form of fusion cooking.
For this recipe ideally use a simple white flesh fish that is easy to bone through the middle. Whilst most fish do well it is best to have a smaller fish that can be had whole.
Serve the soup with the rice dumpling in the centre and drizzle the glaze on top
Much loved local celeb chef Jenny Morris showcases a deliciously refreshing and luxurious prawn recipe from her delightful book Cooking with Jenny Morris. A perfect starter or light lunch.