SHRIMP CURRY This recipe is easy to make for large numbers. Serves 4 675 g/1½ lb uncooked medium shrimps, peeled 75 ml/1/3 cup oil 2 onions, peeled and thinly sliced 1½ tablespoons chopped fresh ginger root 1½ tablespoons ground coriander 1 tablespoon cumin 1 teaspoon turmeric 1 teaspoon ground nutmeg 1 teaspoon celery seed 1
PORK TENDERLOIN CAUCHOISE You can easily halve this recipe for a quick supper; it reheats well and can be cooked in the oven or on top of the stove. Serves 4-6 1 tablespoons oil 15 g/2 tablespoons butter 3-4 pork tenderloins (about 1.8 kg/4 lb) 2 onions, peeled and chopped 2 tablespoons flour 500–600 ml
PLUM TOMATO AND OREGANO FRITTATA The Italian frittata is often translated as “omelet”, but it is actually rather different. Both are cooked on the stove, but an omelet is fried fast so it has a brown outside and soft center, whereas a frittata is cooked as slowly as possible. For a frittata the eggs gently
CHICKEN EN COCOTTE WITH PARMA HAM An Italian twist on plain roast chicken. Pasta is an excellent accompaniment. Serves 4 1 medium chicken (1½-1¾/3-3½ lb each) Salt and freshly ground back pepper 30 g/2 tablespoons butter 75 g/2½ oz Parma ham, chopped 2-3 sprigs rosemary, crushed 125 ml/1/2 cup white wine 1 teaspoon ground pepper
TARTE AU CITRON This almond tart flavored with lemon, is a star from Provence. The recipe makes 2 tarts, but you can easily halve the quantity. If you like, decorate the finished tart with very thin slices of while fresh lemon. Makes 2 tarts, each serving 8 French pie pastry 390 g/3 cups flour Pinch
BULGARIAN LAMB WITH VEGETABLES Kavarma is a national dish in Bulgaria, a stew that can be made with any meat – beef, lamb, pork, even with chicken. “Many leeks”, instructs Bulgarian-born Chef Nikolay Stoianov, “mushroom, tomato, garlic, and chubritsa of course”. Chubritsa is a variety of mint that grows wild on the mountains, though the
CHILEAN STEW OF CHICKEN, CORN AND PUMPKIN This rustic Spanish dish, known as cazuela (meaning “casserole”), is a classic one-pot meal, half chicken soup, half stew. Pumpkin, potatoes and corn are a traditional part of cazuela, and green vegetables can vary from the season. Serves 4-6 1 chicken, cut in 8 pieces, or 8 chicken
WILD MUSHROOM PIE How is it that the edible mushrooms that grow in so many woods and mountainsides have been ignored for so long? Habits are changing now: I know a restaurateur in northern England who gathers boletus/porcini in the local public park. In the USA, in the Appalachians, each spring local mushroom hunters reward
ROAST PORK WITH A HERB-MUSTARD CRUST Rack of pork – the loin including the rib bones – makes an excellent party roast when topped with a savory breadcrumb mixture that cooks to be brown and crisp. The topping sticks to the meat surface, thanks to a brushing of mustard, which can be mild or hot,
ROAST PIGEON WITH THYME, RASPBERRIES, AND WHISKY GRAVY Inspiration for this recipe comes from Scotland, a country famous for its raspberries, and above all its grouse, game birds that can fly at nearly 60 miles an hour. Grouse are dark-fleshed and pungent, and pigeon or guinea hen is the nearest readily available alternative, Serves 4