This is a real retro dish from the 1970’s, but nonetheless still absolutely delicious. A good slug of Marsala wine gives this easy to make chicken dish a flavour twist. Ideal for a week night dinner or impress your friends with your culinary skills! Serve with sweet potato oven chips and steamed green vegetables.
This is fusion cuisine, Brazil meets Africa, with a hint of Thailand thrown in for good measure.XimXim (Pronounced “zhing zhing) is an African dialect word meaning stew. The exotic nutty and creamy flavours of Chicken XimXim make this a most delicious dish to serve for your friends, or just for yourself as a tasty supper… Read more »
A chubby, round-breasted partridge makes a fantastic, succulent supper dish. Make sure that you get young early season birds as the older birds are much tougher. If the breast of the bird is soft and pliable it is a young bird. Young birds are suitable for roasting, and older birds are only suitable for braising,… Read more »
I love the flavours from Middle Eastern spices and herbs, and this Moroccan dish captures those aromas and tastes. Moroccan cuisine has influences from all over the Mediterranean, but particularly Berber and Andalusian cooking styles. The spices and herbs used in this recipe, cumin, cinnamon, saffron and mint, are typical of Moroccan cooking. The chicken… Read more »