There is something wonderful about Chinese chicken curry with rice. I suppose it takes me back to my childhood. Of course I suppose there is nothing authentic about it, but that yellowish creamy sauce, with onions and mushrooms makes it my favourite. You can add what you want to make it vegetarian and substitute the stock for water, personally if I want it veggie I just leave out the chicken. This really is made quicker than waiting for the order to arrive, and it is so simple it can be done after the pub! Feeds two.
Monkfish is one of those fish that has an almost meat-like quality. It is firm and holds up well to a sauce. I first tried this on a holiday about 4 years ago, and said I would attempt to recreate it. I have added a base of spinach, it works well with the richness of the sauce, and combined with the fish and saffron this is a great dish. Crusty bread to mop up the sauce? If you like, or leave it as a more refined and elegant as a supper for guests. This serves six. Continue reading Monkfish with Saffron Sauce
When it is cold outside and you really need the feel of something Mediterranean, but don’t want to spend hours in the kitchen making sauces, then Spaghetti alla Puttanesca is the thing to make.
Ok, so this is something that is made only during the summer in Italy, but I love the saltiness of the anchovies and tang of the olives and you can have those most times of the year. The heat that comes through from the peppery flakes of chillies warms me on the coldest of afternoons. What’s more, it is made from things in the cupboard, takes little time at all, and is fantastically low GI (if that’s your thing). Continue reading Spaghetti alla Puttanesca