Pork Vindaloo

This is inspired by a number recipes - one from Das Sreedharan in “Curry”, a Camellia Panjabi recipe from “50 Great Curries of India”, (which oddly is actually a recipe for lamb rather than pork despite the fact that she states herself that Vindaloo is traditionally made with pork) and one online by Anand Solomon, a chef from the state of Karnataka which is next to Goa. I wasn’t going to include...

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Taco Pasta

I had an evening alone which meant, as ever, that I had an excuse to have an experimental cook and / or cook something really dirty. This comes under both headings really. Having seen a couple of pasta dishes on Pinterest referring to “Taco”, my interest was piqued (Meaty! Tomatoey! Cheesy! Creamy!) but in all honesty I couldn't be sure if the bf would feel the same way. I was also of the opinion...

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Devil's Curry

God only knows how I came across this one: I suspect I just stumbled upon it, perhaps on Rasa Malaysia’s excellent site but really I don’t know. As is probably fairly obvious Devil’s Curry (also known as Curry Debal) is very spicy. It seems that it descends from the from the Eurasian communities of Malacca (Malaysia) and Singapore: probably Portuguese. Certainly it has, to my mind at least,...

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Spanish Spaghetti

I’ve seen a version of “Spanish” spaghetti in a few places on the internet and apparently all of those were originally adapted from Cooking Light (which I’m guessing is a cooking mag in the vein of Olive or similar).  I’ve now adapted it further, mine is made with pork mince (because pork is more Spanish, right?!) instead of the original beef and I've also added chorizo and charred red...

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Burmese Golden Egg Curry

I first decided to make this on seeing a picture of Bill Granger’s recipe on the Independent website. I bloody love egg curry anyway and thought the picture showed a particularly lovely way of presenting eggs. They’re first boiled, then peeled and fried in turmeric-tinged oil until golden and blistered before being cut in half and added to a lightly spicy tomato-based sauce which is soaked up...

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Pork & Ginger Gyoza with Dipping Sauce

Gyoza actually originated in China, but as with many other things it's gotten assimilated into everyday Japanese cooking. Closely related to shumai and wonton, the filling is usually pork- based, with cabbage, spring onion, garlic or garlic chives, and ginger although there are many variations. You really need to have as thin a gyoza skin as possible - and of course you can always make your...

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Ramenarama

Prior to going to Tokyo, and probably as I had been planning the Tokyo trip I had a massive yearning for ramen one weekend. The bf was away, oop north camping with the midget, so I trudged into Chinatown (well slipped and slid, it was peeing down, I’d forgotten an umbrella and was wearing new ballerina’s.. West End pavements seem to resemble ice rinks in the wet: it was a bloody nightmare) to...

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