Culinary Anthropologist

starters and hors d’oeuvres

  1. Beetroot crispbreads

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    Add dried spices to the dough for more flavours.  To stay within the flavours of Nordic cuisine, try caraway seeds, dried dill, dried lemon balm or even small pieces of roasted bacon.  Serve these crispbreads with an assortment of cheeses, a fresh herb pesto or with pickled herring, like they do in Sweden. Recipe from […]

  2. Beetroot & yoghurt dip

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    This is a Syrian recipe, adapted from my friend Laura who adapted it from her friend Matthew, who adapted it from a cookbook by Barry Vera.  Such is the evolution of recipes.  Feel free to adapt it further.  You might prefer different spices, or more tahini.  Tahini does not last forever – it goes rancid […]

  3. Two pulse tarka dal

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    A good dal has to be one of my all-time favourite foods.  I’ve experimented with various pulses, spices and aromatics and so far this is my favourite recipe.  It is very loosely based on one by Madhur Jaffrey.  It’s quite spicy, so for a milder version cut down a little on all the spices, especially […]

  4. Chicken liver paté

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    This recipe was inspired by the one I learnt while working briefly at Zibibbo – a fantastic restaurant in Florence.  There they make it with lots of capers, which balance the rich creaminess of the livers, and serve it with toasted brioche and blood orange zest and port syrup.  Yum! This recipe makes a fair […]

  5. Tortilla

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    This recipe is adapted from one by David Tanis, chef at Chez Panisse and author of ‘A Platter of Figs’, among other good things.  You can make it a few hours before serving, but do not refrigerate or it may go rubbery.

  6. 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. 

  7. Andalucian pinchitos morunos

    2 Comments

    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. 

  8. Herb jam

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    This is a Moroccan recipe, which I first learnt while working as an intern at Alice Waters’ restaurant, Chez Panisse, in California.  ‘Herb jam’ is Paula Wolfert’s name for this delicious, savoury salad-cum-relish.  The recipe here is based on one of hers. The key to success is patience.  You must wash vast quantities of greens and […]

  9. Green bean zeytinyağlı

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    I learnt this dish while staying with Zeliha İrez, an amazing cook who runs a guesthouse in Turkey.  Zeliha uses a pressure cooker to speed things up.  If you don’t have one, try to leave the beans gently cooking for five or more hours.  Zeytinyağlı foods are a family of vegetable dishes which are cooked […]

  10. Green bean zeytinyağlı

    3 Comments

    I learnt this dish while staying with Zeliha İrez, an amazing cook who runs a guesthouse in Turkey.  Zeliha uses a pressure cooker to speed things up.  If you don’t have one, try to leave the beans gently cooking for five or more hours.  Zeytinyağlı foods are a family of vegetable dishes which are cooked […]

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