Breadcrumb-coated balls of rice stuffed with ragu or ham and cheese, fried and presented as perfect balls of crispy, ricey, squidgy deliciousness; if you like all those ingredients, what’s not to love? I had orange and basil risotto leftovers, ragu leftovers, tasty fresh ham and mozzarella and the night before’s bread made into breadcrumbs. It …
Arancini – a fine line between mush and rice balls Read More »
Oranges, lemon, olive oil, white wine, parsley, onion, salt and pepper. Chop a bit, soak, cut, faff quite a lot, mix, drain, squeeze, mix a bit more, pour, sprinkle, grind and scatter. That pretty much sums up how to make my current favourite summery salad side dish. I first made this in Sicily from a …
Kokoda is Fijian ceviche/cured fish and is served in a bowl of creamy coconut with a few bits of vegetable. That doesn’t sound exciting enough. It’s cured fish in cold coconut soup. That sounds even worse. It’s fish with lemon, coconut, chilli, tomato, coriander and onion. If you don’t like fish, I’ve probably already lost …
Fijian kokoda – fish and coconut in a bowl of holidayness Read More »
Poha/pohe/powa/pawa is flattened rice that resembles a cross between oats and soap flakes and is the name for a spiced Indian breakfast dish consisting of, unsurprisingly, poha. This morning, I made my first poha, which my partner politely ate, despite it being dry and a far larger portion than your average experimental serving. Full credit …
