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SWEET AND SOUR TOFU Recipe by Romy Gill from the book Zaika I have never been a great fan of tofu, yet this recipe is so delicious I go back to it all the time. Here I’ve combined tofu with the flavours of India and China to create a truly multicultural dish. 45 minutes SERVES 2 200g tofu, cut into triangles 1 tsp cornflour 3 tsp grated fresh root ginger 6 garlic cloves, grated 5 tsp soy sauce 2 tsp Kashmiri red chilli flakes...
CHILLI DHAL FRITTERS GATEAUX PIMENTS , MAURITIUS   These crunchy, spicy lentil balls, similar to falafel or Indian ʻvadaʼ, are one of the most popular street food snacks, or ʻgajacksʼ, in Mauritius. Yellow split peas are soaked in water overnight so they plump up and are easier to crush. They are then spiked with plenty of green chillies and fresh coriander before being rolled into small balls and deep fried. Eat them...
A wonderful recipe from Selina Periampillai who has just recently released her cookbook, The Island Kitchen . Below you'll find a recipe for sticky chicken wings CHICKEN WINGS WITH TOMATOES MBAWA YA TOMATI , COMOROS & MAYOTTE   These sticky chicken wings are irresistibly good. On the islands, street-side vendors grill them over charcoal, but at home they can be made in a saucepan. I have added smoked paprika to give...
Gabagools have relocated to Wembley Boxpark, you may have had their sandwiches at some of our events! The Melanzana - which has featured as one of LDN's best sandwiches includes a to die for vegan pesto.  Ingredients: 25g nutritional yeast 25g roasted cashew nuts 50g basil 1 x garlic clove 75ml olive oil   Method: 1. Whizz all of the ingredients together in a food processor until smooth.  - We...
To me, parfait is one of the most versatile things you can make. It's great for impressing at dinner parties, something fast and effective to whip up in the kitchen at work when you find yourself short on time & it's absolutely delicious.  Base recipe. Ingredients: 5 egg yolks 100g caster sugar 40ml water 500ml Double cream 20ml brandy/rum (optional) Flavourings/mix ins of your choice.   ...
Rosie Mackean , ex-Murano stunned the crowd at our PASTA & THAT event with her Tonnarelli Baccalà. Enjoy the recipe!   SERVES 4 FOR THE PASTA DOUGH Ingredients Pasta Dough:  200g Semolina Rimacinata  200g 00 Pasta Flour 4 Rich yolk eggs (St Ewe's) Extra flour/semolina for dusting The Sauce:  100ML Extra Virgin Olive Oil 4 cloves of garlic, sliced 2 salted anchovies 250G Salt cod...
Ray O'Connor and Jorgia Van Kan are off travelling the world before settling over in Zealand. Ray was the opening Head Chef at the infamous Padella with queues dominating the streets, Jorgia was one of the chefs at neighbourhood favourite and sister restaurant, Trullo. Together they demo'ed the dish of everyones dreams, Cacio e pepe. Find the recipe below:      Pasta Dough 650g bread flour 250 ml...
Incredibly talented chef Chris Leach , stunned the crowd at our Pasta & That event by making his hand rolled Garganelli with slow cooked spicy pig tail ragu. Enjoy! Serves 4 people Part 1: The Sauce Ingredients: 1kg pig 100g lard 1 large onion, diced 1 carrot, diced 2 sticks of celery, diced 2 cloves of garlic finely chopped 1 bottle red wine 1 tin of plum tomatoes 100g ‘nduja (spicy...
Ana Morris of Natoora demo'ed a delicious dish of fresh spaghetti with Marinda tomato sauce. Here's what you'll need for this super simple recipe. Serves 4 Ingredients: 5 Marinda tomatoes A good glug of extra virgin olive oil Salt 320-350g fresh spaghetti  Slivered almonds Method:  Cut ripe Marinda tomatoes into medium chunks. Heat pan with extra virgin olive oil until quite hot, then add the...
We had so much fun at our recent event: Pasta & That. We also had lots of requests for written recipes from the night, so we listened. First up is the recipe from Mateo Zielonka's Salmon Cappellaci dish. Enjoy! Serves 6 people Part 1: Two-tone pasta Purple pasta ingredients: 3 large crapaudine beetroot 2 eggs (we use St Ewe's) 00 Pasta flour (weighed once you have strained the above) Regular...