Sunday, July 21, 2013

R - Beef Rendang

A photograph of Beef Rendang and Cucumber salad
Beef Rendang with Cucumber Salad

After a longer hiatus than we care to think about, we are finally back with ‘R’. One reason and the other have kept us from keeping to the weekly aspect of the Project, but we had never abandoned it in our thoughts. We’ve still got a list of recipes we are keen to try out, and despite all the interruptions in recent weeks, we will keep going. We’re determined/stubborn/pig-headed like that.

We’ve been eyeing this recipe from Rick Stein’s lovely book of recipes from South East Asia for a while now and the timing of ‘R’ is somewhat serendipitous as we are off to Bali next weekend and rendang is traditionally an Indonesian dish. This version appears in the Malaysian section of the book and is distinguished from its Indonesian equivalent by the addition of kaffir lime leaves, lemongrass and galangal.

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Wednesday, June 12, 2013

Q - Quince stuffed with Lamb, Pomegranate and Coriander

A photograph of Quince Stuffed with Lamb Pomegranate and Coriander
Quince Stuffed with Lamb Pomegranate and Coriander

“This is a stunning dish that we always go back to. We regularly teach a simplified version in our Saturday morning classes at Leiths cookery school in London. There, we don’t stuff the quince but just dice it and cook it in the sauce with the meat filling shaped into meatballs. We recommend doing that if you don’t have the time or the inclination to stuff the quince (it is a pretty hardy fruit!).”

– Yotam Ottolenghi and Sami Tamimi,‘ Jerusalem’


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Sunday, June 2, 2013

P - Pork Rib Racks Braised in Pedro Ximinez

A photograph of Pork Ribs in Pedro Ximinez
Pork Ribs in Pedro Ximinez

“Meaty, sticky, smoky and sweet – these braised pork ribs are fun finger food for carnivores. There is something primal about holding a bone in your hand and pulling the meat off with your teeth. Some people can do this with such style and panache that it becomes sensual.”

– Frank Camorra & Richard Cornish, ‘MoVida – Spanish Culinary Adventures’


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Sunday, May 12, 2013

O - Octopus and Orange Salad

A photograph of Octopus and Orange Salad
Octopus and Orange Salad

“There are few animals as visually stunning as a baby octopus when cooked. Purple-tinged arms curl and twist into an eye-catching swirl that looks more like a sculpture in an art museum than a meal on a plate.”

– Mark Sisson, ‘Mark’s Daily Apple’


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Tuesday, April 30, 2013

N - Nahm Dtok (Grilled Beef Salad)

A Photograph of Nham Dtok (Grilled Beef Salad)
Nham Dtok (Grilled Beef Salad)

“The name of this salad comes from the beads of meat juice that form on the side farthest from the heat as the meat grills, which Thai cooks refer to as ‘nahm dtock’ – literally ‘water falling’. This is their cue to turn the meat, which is normally cooked to medium-rare.”

– David Thomas, ‘Thai Food’

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Friday, April 12, 2013

M - Murgh Musallam (Braised whole baby chicken)

A photograph of a Braised Spatchcock
Braised Spatchcock

“If ever a culture was reflected in food, look no further than the Mughals. There is a definite link between their approach to cooking, their approach to textile, their approach to architecture, their very lifestyle. The majesty of their buildings, their dazzling costumes, ther ichness of their culture… all can be found in their amazingly august, bejewelled, rich food.”

– Anirudh Arora and Hardeep Singh Kohli, ‘Food of the Grand Trunk Road’


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Monday, April 1, 2013

L - Lamb and Pistachio Manti with Shepherds Salad and Garlic Yoghurt Sauce

A photograph of Lamb and Pistachio Manti served with Shepherd's Salad and Garlic Yoghurt Sauce
Lamb and Pistachio Manti with Shepherd's Salad and Garlic Yoghurt Sauce

“Manti are the Turkish equivalent of ravioli, little pasta parcels that originate from Kayseri in central Turkey’s Cappadocia region. I have teamed my adaptation of these with another classic – the widely available shepherd’s salad that has sustained many a rural worker during their travels with their herds.”

– Christine Manfield, ‘Fire’


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Saturday, March 23, 2013

K - Kakavia (Aegean Fish Stew)

A photograph of Kakavia (Aegean Fish Stew)
Kakavia (Aegean Fish Stew)

“Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater… because their water is ready-salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius!”

– Jamie Oliver, ‘Jamie Does’

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Monday, March 18, 2013

Rio de Janeiro - Brazil

A photograph of the view of Rio de Janeiro taken from the top of sugar loaf in Brazil
View from Sugar Loaf - Rio de Janeiro, Brazil

I had done a lot of research on our trip before I left and had a number of shots on my list for Rio. One of which was the iconic view of the city taken from the top of Sugar Loaf. We landed in Rio in the middle of a clear night and we had glimpses of Christ the Redeemer during the drive to our hotel, in Santa Teresa.

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Wednesday, March 13, 2013

J - Jambalaya

A photograph of Jambalaya
Jambalaya

“Creole and Cajun cooking, the food of New Orleans and the surround countryside, is one of the most vibrant and exciting cuisines in the world today. French in its origin and accents, this spicy and sometimes fiery tradition also embodies elements of Native American, Spanish and African cooking… The Creole cooks of New Orleans created a sophisticated and complex cuisine that blends French techniques with local products and traditions… Cajun cooking is the earthy, flavourful and sometimes fiery cooking of the southern Louisiana countryside.”

– Denis Kelly, ‘Creole & Cajun Cooking’


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Tuesday, March 5, 2013

I - Isso Curry (Prawn Curry)

A photograph of Isso Curry (Prawn Curry)
Isso curry

“Curries, which are inevitably part of every meal, are not necessarily classified according to the main ingredients, but according to the type of spicing, the method of cooking or the colour, which, to the initiate, conveys a whole lot more than just whether a curry is white, red or black.”

– Charmaine Solomon, ‘The Complete Asian Cookbook’


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Sunday, March 3, 2013

Snail Kite - Amazon, Brazil

A photograph of a Snail Kite (Rostrhamus sociabilis) taken in the Amazon, Brazil
Snail Kite (Rostrhamus sociabilis) - Amazon, Brazil

During our time on the Rio Negro we saw a number of birds of prey perched on trees by the water. Of these birds the Snail Kite was probably the least shy. We saw them on a number of occasions while out on the water and were able to approach without spooking them. The distinct hooked beak and the red eyes made this bird pretty easy to identify.

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Thursday, February 28, 2013

H - Haloumi with Asparagus and Honey-seared Endive

A photograph of Grilled Haloumi with Asparagus and Honey-seared Endive
Grilled Haloumi with Asparagus and Honey-Seared Endive

“This isn’t really a salad you fling together at the last minute, but rather is carefully composed of sophisticated flavours…”

– Greg & Lucy Malouf, ‘Moorish’


I vowed to myself at the start of this project that we wouldn’t cook recipes from the same book on consecutive weeks. Alas, it’s only taken us eight weeks to break this, but seriously, people, do you know just how difficult it can be to find recipes that start with a particular letter AND which come from a different place each week? It’s no mean feat, I can tell you. Clearly, we need more cook books. When I finish this post, I’m going surfing at my favourite online bookstore, where I spend too much money already.

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Tuesday, February 19, 2013

G - Green Gazpacho

A photograph of a green Gazpacho
Ice cold Gazpacho

“An unusual all-green version of the popular Spanish soup, which uses coriander to add a citrusy zing. Gazpacho is at its most refreshing and best when it is thick and creamy and cold, cold, cold.”

– Greg and Lucy Malouf, Moorish

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Thursday, February 14, 2013

Fish Kebabs with Fattoush

A photograph of Fish kebabs cooking on a barbecue
Kebabs on the Barbie

“There are plenty of unique variations on the chopped salad but one of the most popular is Fattoush… each cook, each family, each community has their own variation. A small bone of contention is the size of the dice. Some advocate the tiniest of pieces, only a few millimeters wide, others like them coarser, up to 2 cm wide. The one thing that there is no arguing over is that the key lies in the quality of the vegetables. They must be fresh, ripe and flavoursome, with many hours in the sun behind them.”

– Yotam Ottolenghi and Sammi Tamimi, Jerusalem


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Thursday, February 7, 2013

E - Eggs, Son in Law Style

A photograph of Son in law eggs
Son in Law Eggs

“There are a few theories as to why these delectable deep fried eggs drizzled with a sticky Thai sauce are indeed called ‘Son in Law Eggs.’ Some suggest a son in law once cooked them to impress his mother in law, a more scandalous speculation (and the one I like more) is that if a mother in law cooks this dish for her son in law it signifies his dubious behaviour is being watched carefully and if he doesn’t smarten up, his “egg shaped bits” might end up on the plate next!”

– Dani Venn


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Wednesday, January 30, 2013

Yacare Caiman - Pantanal, Brazil

A photograph of a Yacare Caiman taken in the Pantanal in Brazil
Yacare Caiman (Caiman yacare) - Pantanal, Brazil

The Yacare Caiman is one of the most common animals in the Pantanal where around 10 million individuals exist. We visited the Pantanal in the dry season and saw Caiman gathered around every water hole and stream that we came across. I was fortunate to be able to photograph them while they were feeding at a waterhole by the main road.

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Sunday, January 27, 2013

D - Duck with Five-Spice and Bok Choy

Duck with Five-Spice and Bok Choy

“Technology is a part of cuisine that should be embraced rather than shunned.”

– Heston Blumenthal, ‘Heston Blumenthal at Home’


I’ve never been a fan of duck. Most people find this a horrifying revelation – duck, for them, is usually a treat, residing in that category of dishes one orders at a fancy restaurant because one doesn’t often cook it at home. I never order the duck dish at a restaurant, though I will often have a taste from someone else’s plate. Each time I do, I maintain that I cannot see what all the fuss is about.

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Tuesday, January 22, 2013

C - Ceviche

A photograph of a Kingfish Ceviche
Ceviche of Kingfish

“In 2004, ceviche was officially declared part of Peru’s cultural heritage (through the grand-sounding “Resolución Directoral Nacional N° 241/INC-2004”). In September 2008, Peru’s Ministry of Production further honored the traditional dish by creating Día Nacional del Cebiche (National Ceviche Day), to be held each year on June 28.”


– Tony Dunnell, About.com, Peru Travel

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Monday, January 14, 2013

B – Boeuf Bourguignonne

A photograph of Boeuf Bourguignonne
Boeuf Bourguignonne

“As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavoured, it is certainly one of the most delicious beef dishes concocted by man…”

– Julia Child in ‘Mastering the Art of French Cooking

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Thursday, January 10, 2013

Toco Toucan - Pantanal, Brazil

A photograph of a Toco Toucan taken in the Pantanal in Brazil
Toco Toucan (Ramphastos toco) - Pantanal, Brazil

The Toco Toucan, or the Common Toucan, is one of the iconic species of South America and photographing it in the Pantanal was one of my highlights of the trip. I first heard it calling soon after we got to the lodge and it didn't take me too long to find the bird. It was perched on a branch towards a the top of a tree. Unfortunately I wasn't able to get any clear shots of it.

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Wednesday, January 9, 2013

A - Aubergine with Chermoula, Bulgar and Yoghurt


A photograph of Aubergine with Chermoula, Bulgar and Yoghurt.
Aubergine with Chermoula, Bulgar and Yoghurt.

“Few ingredients have reached the level of veneration achieved by the humble aubergine or have found their way to almost every table in Jerusalem for breakfast, lunch and dinner. Everybody loves to be associated with the aubergine – it’s like a little local celebrity.”

- Yotam Ottolenghi and Sami Tammimi in ‘Jerusalem’.

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Sunday, January 6, 2013

Roast, Simmer & Bake: A Taste Odyssey

My wife, Anisha, has been wanting to get back into writing and I've been thinking of starting another photography project since completing my lighting project a year or so ago. This has resulted in Roast, Simmer and Bake - a project based on food with a written component and lots of food photographs (including lighting setups). We'll be uploading a new post once a week. Anisha will do all the writing while I will add the photographs and the technical lighting details. 

Here's the introduction. Check back in a couple  of days for the first post!

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Roast, Simmer & Bake: A Taste Odyssey

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