Ingredients2 tbsp olive oil4 red onions, peeled, thinly sliced4 garlic cloves, crushed2 tbsp tomato paste400ml chicken or vegetable stock400g canned crushed tomatoes400ml red wine1 cinnamon quill3 tbsp finely chopped oregano, plus extra leaves to serve½ tsp dried oregano, plus a pinch2 medium eggplants (about 650g-750g), diced into 4cm cubes800g potato, sliced lengthways using a mandolin
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Aubergine is a vegetable I have got to enjoy only recently. In the past, aubergines used to have some bitterness which has now been bred out of them and we no only need to salt and drain them either.This aubergine meze is made slightly differently to an aubergine curry even though it uses most of the usual
Plenty of pepper: Sichuan hot and sour soup.Jill DupleixI lust after this hot, sour, salty, peppery (rather than chilli-hot) Sichuanese soup whenever the temperature drops, because it’s just so warming and satisfying on every level. And I love it when you put too much Sichuan pepper on it and it makes your tongue go numb.Ingredients100g
Serves 6 people Author Notes Have you ever wanted to try to make homemade hummus? This recipe is a twist on the classic chick pea hummus because I use a milder cannellini bean (also known as white kidney bean). I love this recipe because it is so easy to make! Throw all the ingredients in
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Ingredients 1 pound fresh or frozen medium shrimp 3 tablespoons water 2 tablespoons hoisin sauce 2 tablespoons reduced-sodium soy sauce 2 teaspoons Sriracha 2 tablespoons canola oil or olive oil, divided 4 cloves garlic, minced 2 teaspoons grated fresh ginger 3 (8 ounce) packages refrigerated spaghetti-shaped noodle substitute, such as House Foods Tofu Shirataki brand
While shooting the photos for our first cookbook, Caribbean Potluck, our food stylists, Christine Albano and Nora Singley, came up with the novel idea that ackee would make a terrific taco filling. We love ackee and have prepared it in a variety of unconventional ways (as a dip, in a pasta sauce, in lasagna, on
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Why It Works Marinating chicken breast with salt and soy sauce and coating it in cornstarch helps ensure that it stays moist during its brief cooking period.Infusing oil with chiles and Sichuan peppercorns provides the signature má-là (hot and numbing) flavor in this dish.Cutting all the main ingredients to roughly the same size encourages even