Japanese cuisine is at once alien and very familiar. For every sashimi dish of raw fish, there’s something else much more recognisable to the Western palette, such as this, karaage, or Japan’s take on deep-fried chicken. Karaage is a world away from something like an American southern fried chicken dish…it has a delicate elegance in [...]
Our go-to recipe for chicken stew type meals is normally a curry of some description, something from the sub-continent, or maybe South-East Asia, packed with garlic, ginger and spices. I normally get quite fired up by the idea of making these types of dish, then realise that the list of ingredients is a foot long and [...]
It’s always nice to receive a gift, even more so when it arrives unexpectedly. This recipe came on the side of the paper bag that held my takeaway from the Aagrah in Shipley. It’s a nice little gimmick, and a welcome one given that the Aagrah stands head and shoulders above all other Indian restaurants [...]
There’s no reason for confit to be saved just for duck legs. You can confit just about any meat in the same way – all you’re doing is cooking meat slowly in fat. I’ve previously tried rabbit with great success, and these chicken legs are another excellent alternative. Confitting is a two stage process – [...]
Paella is the cornerstone of Spanish food. This version marries chicken with artichokes and the deep, sweet smokiness of old oloroso sherry. Start by browning 350g of boned and skinned chicken, cut into 2cm chunks in olive oil over a moderate heat in a wide frying pan or paella pan. The chicken doesn’t need to [...]