Oh no, not BBQ!

Za'atar vs. achar And so another BBQ season sizzles to its climax with the annual Nothing Hill Grates jerk chicken championship, held over the August bank holiday w/e. I & I, naturally, does not do ckicken, nor jerked 'n' charred flesh of any kind. For me, Carnival can only be about booming bass bins, contact... Continue Reading →

Automatic Chilli

Inside the space capsule. I'm evolving a series of 'automatic' recipes, in which one simply puts all the ingredients in my 1.5L pressure cooker, and this Red & Black Bean Chilli may be the best yet.   I buy black turtle and red kidney beans from FareShares, soak and cook a cupful of them together in... Continue Reading →


Served on mash & strewn with cheese: yes, please! Red kidney beans are potentially poisonous as blogger du jour, Jack Monroe, attests by way of sharing her recipe for Mumma Jack's Best Ever Chilli: 'I had a very bad experience with some dried beans once that I’d left to soak too long and they’d sprouted... Continue Reading →

Chipotle Away!

tear the lid off the sucka! You've seen that episode of South Park, right? The one where Billy Mays endorses Chipotle Away, a product that changed Eric Cartman's life, enabling him to carry on scoffing his favourite fast food without worrying about the cost of replacement underpants??  A 'chip-oat-lay' is a smoked Jalepeno chile pepper,... Continue Reading →

Hot ‘n’ Saucey

I found out about chilli peppers in my mid-20s, the mid 1980s, when I went to work for Brendan Walsh at Arizona 206, which was named by Anthony Bourdain in Kitchen Confidential as the quintessential New York restaurant kitchen, because of the cohort of gastropunks who did time there. I was that soldier, hired for... Continue Reading →

Refried brown rice & fried tofu

I soaked a cupful of pearl barley to see of it would sprout and, over a couple of days, it achieved a chewy consistency, which I though might compliment crunchy chori usli - sprouted adzuki beans - in a salad, perhaps with tamari and mirin? Having neither in store and being too tight to pay... Continue Reading →

Green chickpea curry

I love chick peas and was intrigued to discover the green variety, hara chana. I soaked & sprouted a cupful over a couple of days. Cooked 'em in a base of diced red onion & garic, sauteed with galangal & green curry paste; with a 2cm cube of creamed coconut dissolved in about 350ml water,... Continue Reading →

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