Pastırma, bastırma or basturma is a highly seasoned, air-dried cured beef of Anatolian origin, which is now a dish in the former Ottoman countries. Like the Cossacks in Russia, Turkish horsemen in Central Asia used to preserve meat by placing slabs of it in pockets on the sides of their saddles, where it would be pressed by their legs as they rode. This ‘pressed...

It’s true, British Sausage Week is coming up. From 3rd – 9th November British Sausage Week will be celebrating the quality, flavour and diversity of the Great British sausage, banger, snaggler or whatever you choose to call these meaty delights. The humble sausage is a firm favourite in homes up and down the country, forming an integral part of many of our...

The mirasol chilli is a variety of chilli pepper of the species Capsicum annuum. The name Mirasol means “looking at the sun” in Spanish, which describes the erect way the pods grow on the compact plant (these peppers do not hang from the pepper plants but instead the pods grow upwards into the air at the top of the plant). The peppers are also called “Chile...

I absolutely loved this dish when I tried it in Cairo during a holiday to Egypt. The Egyptians cook a lot with oil and lemon and cumin and ful medames is no exception. Ful medames or ful mudammas, or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with vegetable oil, cumin and often with chopped parsley, onion, garlic, and lemon juice. A staple...

Today we are looking at one of my all time favourite dry sausages, Kabanos. I can never work out which I love best, the smoky undercurrents or the hit of caraway seeds. All absolutely scrumptious. 45Kabanos (plural: kabanosy) is a Polish long, thin, dry sausage are made of pork or kosher turkey. They are smoky in flavour, and can be soft or very dry in texture depending...

Posted on Oct 15 2014 - 2:03pm by Anita-Clare Field
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Birria is a spicy Mexican meat stew often served during festive periods, such as Christmas, New Year’s Eve, Mother’s Day, weddings and birthday parties. Originally from Jalisco, it is a common dish in Mexican food outlets. It is served with corn tortillas, onion, coriander, and lime wedges. It can be made from goat, lamb or mutton as well as beef, but...

The geoduck, (scientific name Panopea generosa) is a species of very large, edible, saltwater clams in the family Hiatellidae. The common name is derived from a Lushootseed (Nisqually) word gʷídəq. The shell of the clam ranges from 15 centimetres (5.9 in) to over 20 centimetres (7.9 in) in length, but the extremely long siphons make the clam itself much longer...

Most deities of Asian religions are depicted as seated on a lotus flower. In Buddhist symbolism, the lotus represents purity of the body, speech, and mind. According to legend, Gautama Buddha was born with the ability to walk, and lotus flowers bloomed everywhere he stepped. In the classical written and oral literature of many Asian cultures the lotus is present in...

Selim Pepper comes from Ghana and is a substitute pepper used within North Africa.  It is sometimes called Moor Pepper or Grains of Selim and is often confused with Grains of Paradise.  Selim Pepper has a smoky, musky and resiny taste with a hint of pepper, but no real piperine heat or warming feel to it. Selim pepper is also called Negro pepper, grains of...

We’re back in the kitchen cooking with chillies and have made another delicious recipe for our some like it hot series. Today its the turn of the poblano.  The poblano is a mild chilli pepper from the state of Puebla, Mexico. Dried, it is called ancho or ancho chile, from the Mexican Spanish name ancho (“wide”) or chile ancho (“wide chile”)...