On a recent trip to Mexico I was introduced to Chocolateria and discovered their delightful hot chocolate.And as they invented the drink I would expect nothing less. Here’s a version from ” Bold” by Nisha Katoona.
Mayan Hot Chocolate (4)
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Blog Archives
Tajik Green Lentil and Rice Soup (4)
Bean Stew with Chorizo and Bacon (4)
Red Cabbage with Pomegranate Juice (10-12)
A recipe from ” Nigella Christmas” by Nigella Lawson. She suggests serving it with hot or cold ham, turkey, roast goose or roast pork. Make sure you use unadulterated, unsweetend pomegranate juice. It improves with a bit of keeping so can be made in advance and reheated. One less thing to do when preparing the big meal!
Tomato and Pomegranate Salad (4)
Aromatic Prawn Curry (4)
Vanessa’s De Beauvoir Chutney ( 5x 500g jars)
An excellent chutney which used to be sold in the De Beauvoir Deli in Southgate Road, Islington. I found the recipe in ” Notes from a Small Kitchen Island” by Debora Robertson. It will improve over time and is best stored for a couple of months in a cool dry place before opening.Unopened jars will keep for a year Once opened, store in the fridge and eat within two weeks.
Musakhan Chicken (4)
Beef Meatball and Spinach Stew (4)
Tomato and Lentil Soup (4)
Bazargan (6-8)
A version of this Syrian cracked wheat and nut salad which I found in ” Tamasin’s Weekend Food” by Tamasin Day-Lewis. For a more elaborate dish see the Severnshed Bazargan recipe on this site. It’s best to make this a few hours before serving if you have time, so that the wheat fully absorbs the dressing.
Fennel Soup (6-8)
Chilli con Carne (4)
This is Thomasina Miers version and I cannot think of anyone better to turn to for a definitive recipe. If you cannot get hold of chipotles en adobe mix two tablespoons of tomato puree or ketchup with a tablespoon of hot smoked pimenton and add dried chillies to taste. Make this the day before if you can as the flavour will be much improved the next day.