Tag Archives: chilli

Arroz Blanco

Following on from the Camarones al Mojo de Ajo from Cooking the Mexican Way from a couple of weeks back, here’s the rice dish that the book suggests serving with the prawns. I did just this, for dinner the other night, once more the prawns were delicious, and a lovely dinner was had (that’s a bit of a spoiler as to how this recipe turned out). Here’s the recipe:

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Camarones al Mojo de Ajo

Mexican food. Not something I’ve been very bothered about ever. I’m given to understand that decent Mexican food is hard to come by in London, and indeed, I think I’ve only been to one Mexican restaurant here, where it was all nice but nothing special. Things like burritos, fajitas and what’s the other one, tortillas have never done much for me either. Perfectly nice, but I’ve never craved them. Couple this, let’s call it cuisine indifference with a 1983 Sainsbury’s recipe book and you might forgive me for not expecting much from this dish. Plus it seemed too simple to be that good. All I can say, is, wow, was I glad to be proved wrong.

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Lamb Kebabs

This recipe comes from the April chapter of the Reader’s Digest Cookery Year (1976). To be frank, because of their appalling reputation, I was afraid of kebabs until I moved to London and could find them cooked by actual Turkish people. Let’s see how Katie Webber’s recipe measures up! I love that she defines the kebab for those who are innocent of the pleasure of grilled meat on sticks.

Lamb Kebabs

Skewered chunks of meat, or kebabs, are popular in the Middle East. They are usually grilled over a charcoal fire, which imparts a smoky flavour to the meat.

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