Sautéed Shredded Brussels Sprouts with Nigella Seeds and Orange

It’s an exciting and wonderful thing to cook with a new ingredient for the first time. There’s that lovely thrill of discovery and invention. And sometimes, there’s a sharp ‘ping’ of recognition, when a new ingredient or spice turns out to be something unknown you’ve loved (unknowingly) for a long time. My exhilarating new culinary discovery (and long-lost unknown love) is nigella seeds. Continue reading

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Plantains in Spicy Ginger-Tomato Sauce

For the past three days, I have been in a quandary hated by food bloggers the world over. It’s called, “Goddammit, No Good Pictures.” I made this delicious plantain dish on Friday as part of my austerity regimen* and since then have been wrestling with the fact that thanks to the hideous fluorescent lighting in my kitchen, every photo I took was utter shite. After three consecutive nights of relishing the leftovers, however Continue reading

Fried Brussels Sprouts with Spiced Lentils and Sumac

It’s been a little while since I’ve done any home cooking posts, for which I apologise. This is because I’ve been whooping it up and dining out in a manner quite unbefitting my modest means. (A good friend flew all the way to London from Oakland, CA to visit; what else could I do?) But, winter comes equally for the grasshopper as for the ant. And so it was I found myself staring into a nearly empty fridge wondering what the hell I could make for dinner. Continue reading

Sweety’s Plantains in Spicy Coconut Sauce

There are certain foods I don’t want to stop eating, no matter how full I am. Plantains are one of those foods.

Plantains are the übermensch of the banana family. Although they can’t be eaten raw (who wants an ingredient that gives everything up on the first date anyway?) plantains are delectable when cooked. Rich, savoury, sweet, and complex, plantains stand up to strong seasonings Continue reading

Tostones

Plantains are totally the flavour of the week. They may even be the flavour of the month. I am EXCITED by plantains.

Like bananas, plantains come from herbaceous plants (neat, right?), but plantains are starchier and denser than bananas and so they are a fabulously versatile cooking ingredient. They can be fried, braised, roasted, mashed, boiled, steamed … Continue reading