Culinary Anthropologist

meaty

  1. Minchet abish

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    This is one of my favourite Ethiopian dishes, which I learnt about in Ethiopia during a couple of visits.  It is a very rich dish for a special occasion, typically eaten with injera (Ethiopia’s staple flat ‘bread’) and ayib be gomen (cottage cheese with spinach). Minchet abish is to the left in the photo.  It […]

  2. Doro wat

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    This is Ethiopia’s most famous and prestigious dish, translating literally as ‘chicken stew’.  Chickens are very expensive to buy in Ethiopia and therefore a luxury food for a special occasion.  One chicken can go a long way, especially when combined with 4kg of onions!  The key to the success of this dish is the slow […]

  3. Slow-cooked lamb shoulder

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    This is my favourite way to cook lamb shoulder.  Your lamb will be meltingly tender, juicy and full of flavour.  You can keep the shoulder whole and present it at the table.  You won’t need a carving knife – just spoons and forks to pull off pieces of soft meat.  Or you can remove the […]

  4. Cider-braised pork with pickled leeks and horseradish

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    Pork shoulder is suited to slow cooking and will be melt-in-the-mouth tender given time.  The cider braising liquid, lightly pickled leeks and punchy horseradish make this a surprisingly clean and bright dish.  Serve with potatoes or pearled rye or spelt.   Recipe adapted from Mia Kristensen of CPH Good Food.  www.cphgoodfood.dk

  5. Coq au vin

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    Coq au vin is traditionally made with a one-year-old cockerel – full flavoured and perfect for the stew pot.  If you can get a real coq, brilliant (a few good butchers supply them – in London try the Ginger Pig, delivered to your door by Hubbub).  Otherwise use the legs of regular chickens – one […]

  6. Buttermilk-marinated herb-crusted leg of lamb

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    This is two recipes, rolled into one, courtesy of Mia Kristensen from CPH Good Food in Denmark.  I collaborate with Mia to give New Nordic cuisine classes in London.  This recipe was one of the stars at our Summer 2012 class.  You could use the recipes separately, ie use the marinade for a different piece […]

  7. Duck confit

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    Of course you can buy this in tins (especially easy in southwest France), but the home-made version tends to be less salty and more delicious.  While it does take some time, it is far from difficult.  And it will keep in the fridge for several weeks.  I was prompted to make a batch of duck […]

  8. Fabada Asturiana

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    This hearty stew hails from Asturias, in northern Spain, where they grow the best white beans.  The beans are dried and then used in this dish year-round. It really is the beans that make the dish – they are large, white and uniquely creamy and should be the most expensive ingredient in your stew since […]

  9. Andalucian pinchitos morunos

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    These spicy kebabs are popular in Andalucia and originate from the era when the Moors occupied Spain.  It works superbly with pork, chicken or lamb.  Marinate the meat as far in advance as possible.  This recipe is adapted from one in the fantastic Moro restaurant cookbook. 

  10. Andalucian pinchitos morunos

    1 Comment

    These spicy kebabs are popular in Andalucia and originate from the era when the Moors occupied Spain.  It works superbly with pork, chicken or lamb.  Marinate the meat as far in advance as possible.  This recipe is adapted from one in the fantastic Moro restaurant cookbook. 

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