A proper chimichanga is a whacking great burrito that’s been deep fried, thereby endowing it with the power of a zillion calories. This version is somewhat lower in fat, and will give you an insight into just how much oil a tortilla can absorb. When you fry them, they’re like little sponges – however much [...]
Monthly Archives: September 2011
This is so simple, the name of the dish is pretty much all the instruction you’re likely to need. It works very well as an accompaniment to any sort of spicy food, from Thai fishcakes to curries to Mexican stuff, and it takes all of five minutes to prepare.
What could possibly be better than good old British chips? Try this. It makes the humble chip seem dowdy and pale. Maybe it’s overfamiliarity that’s making me cheat on our national dish. Batata harra is like the dashing foreign exchange student who turns up at school, blows smoke in your face and instantly gets off [...]
This may be the simplest soup you’ll ever make, but the flavour belies the monumental lack of effort involved. It’s so smooth and silky, people assume it’s packed with cream or butter, but it’s actually very low in fat.
Here’s a proper vegetarian main course that even the most ardent meat-eaters won’t turn their noses up at. From chopping board to table, this takes about two hours. You can prepare any part of it in advance and put it all together when you’re ready to cook. I’d recommend making your own pasta, as it’s [...]
Homemade crumpets are unbelievably good. I’ve always liked the ones you find in shops, but after tasting the real thing they seem as dense and rubbery as hockey pucks. The crumpets from this recipe – nicked from the Hairy Bikers and adapted slightly for use in a breadmaker, so they’re guaranteed to rise properly – [...]
This was a bit of an experiment that turned out surprisingly well. The rice, greens and broth remained resolutely separate, despite some vigorous boiling, and my plan to blend it all up into a proper soupy consistency was foiled. I think it might have been a bit gritty if I’d done that. Still, there’s nothing [...]