There are many mysteries surrounding the art of cooking in clay. Some say they lend unbelievable sweetness to dishes. Others believe they cook healthier and more flavourful meals surpassing steel or ceramic in cooking food evenly. Have you ever cooked on one? This time, you might.Continue reading “The Art of Cooking in Clay Pots Explained”
Intensely aromatic and deeply flavourful, rendang is the stuff true food love is made of. This dish originates from Indonesia but is also widely served among the Malay community. Beef is commonly used for rendang, but chicken is a lighter and equally delicious option. Continue reading “Chicken Rendang Recipe”
The days are growing shorter and the nights colder. Get ready to fall into autumn with a sumptuous fish tagine by the incredible Emma Dean to make you feel all warm, cosy, and ready for the change in season. Continue reading “Quick Fish Tagine Recipe by Emma Dean”
Do something different for your weekend lunch with the family and serve something exotic but easy to pull off at home. Originating from Morocco, tagine is a stew-type dish with poultry, meat, or seafood plus vegetables and fruit. Slow-cooked in traditional cookware with the same name, tagines are as rich and hearty as Western-style stews but are cooked with much less liquid. The domed lid traps steam and sends the moisture back to the pot, ensuring that food is cooked to tender perfection. Serve this mouthwatering seafood and eggplant tagine with a couscous salad to complete your Sunday feast.
Continue reading “Seafood and Eggplant Tagine”