Recipe that was handed out at the Scarborough Seafest.
Ingredients
900g fresh mussels
1 fresh red chilli
1 small bunch of coriander
1 glass of white wine
1 chicken stock cube
1 fresh lime
1/2 small onion
25g butter
salt and pepper to taste
Method
Place the saute pan over the heat.
Add the mussels to the pan then throw in the chopped chillies with the white wine [...]
Serves 4
Ingredients
4 lamb shanks
2tbsp olive oil
1/2tsp garlic powder
1/2tsp ground red chilli
1/2tsp dried oregano
1/2tsp chilli flakes
1tsp salt
1/2tsp coarsely ground black pepper
roast potatoes to serve
Sauce
1tbsp olive oil
2 garlic cloves
2tsp hot oak-smoked paprika
1tsp ground cumin
1tbsp red wine vinegar
6 beef or large tomatoes, skinned, halved and deseeded
2tbsp chopped fresh mint
1/2tsp sugar
sea salt and freshly ground black pepper
red kidney beans: [...]
One of the few edible items in the canteen at work are the scones they make. I have had part of the recipe scribbled on a post it note for a few years. I realised when I was making them that the recipe is incomplete (perhaps the catering staff are keeping the recipe [...]
Serves 4 as part of a balanced Indian meal
By Cyrus Todiwala
Published: The Sunday Independent, 05 February 2006
Rasam is a very healthy soup from south India, made in many different ways but usually with lentils. It forms a vital part of the meal and is sipped both to add flavour and aid digestion: the spices help [...]
