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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