Gulyásleves (goulash soup) originated in the Middle Ages and came to be when Gulyás (Hungarian for ‘cattle herdsmen’) travelled the Great Hungarian Plains. One cow was killed to feed the group and was prepared in a soup over an open flame in a bogrács (cauldron). It has become probably the quintessential Hungarian dish – and absolutely delicious!
This wonderful Spanish dish is so full of flavour! The chicken is fried ’til golden on the outside, then oven baked in a beautiful array of flavours; smoked paprika, garlic, onion, lemon, oregano… it all blends together into this pungent and amazing dish. There’s bits of savory, bits of sweet, bits of tart. And best of all, it’s so easy to make!!
Opor Ajam (Chicken in White Curry) is non-spicy curry from Indonesia. The chicken is stewed in coconut milk with aromatic spices until tender.
Three Cup Chicken is a Taiwanese dish where the three “cups” actually refer to the three equal measurements of the 3 main ingredients; soy sauce, shao xing wine and kecap manis (sweet soy). The secret is using dark sesame oil, which has a much stronger, toasted sesame taste.
This is a really simple dish.. a simple marinade, then a quick fry in some oil, add the broccoli and it’s done! I love garlic in pretty much anything, but lamb + garlic is one of those flavour marriages that just go so well together. Broccoli is great in stir fry, as it soaks up all the juices and flavours in the wok.