Category: Meat main courses
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Venison steak or duck with ‘dibs rumman sauce
This dish is unbelievably simple to make and ‘OMG!’ delicious. ‘Dibs rumman is the Arabic word for pomegranate molasses, a sweet-sour condiment made from Iranian pomegranate juice that has been rapidly boiled until reduced and sticky. It’s widely available in most supermarkets these days, not just in specialty food stores (I used Waitrose’s ‘Cook’s Ingredients’…
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Memorable moussaka
In my younger days, I spent a lot of time in Greece: Poros, Zante, Athens, Halkidiki, Thessaloniki, Kavala, Thassos, Giannitsa……lovely places. In 1978, I spent an idyllic summer teaching English to a group of sweet Greek children on the beach just outside of Kavala. Their appreciative and hospitable parents often invited me to dinner where…
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Chicken with fresh bay and roasted garlic sauce
Most people eat chicken at least once a week and it can be tricky to find a recipe that transforms the potentially bland flavour into something sublime. This one really delivers! Don’t worry about the amount of garlic in this recipe. Roasted in the oven beforehand, it becomes buttery soft and very subtle in flavour…
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