Tag: Appetiser
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Paccheri Alla Crabe et Prosciutto
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Paccheri in its main form is a large tube of pasta, shorter but much wider than cannelloni. A restaurant may also have a smaller version called mezzi paccheri, literally meaning half. Paccheri is available in lisce (smooth) and rigati (grooved) versions, all depending on how you wish the pasta to…
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Kashmir Kofta With Cardamom
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Next to saffron, cardamom is the world’s most expensive spice. It is the seed pods of a herbaceous perennial, a member of the ginger family, growing wild in the jungles of southern India and Sir Lanka; it is also cultivated commercially in many tropical countries. The dried seed pods are…
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Setting a Charcuterie Board
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Let The Meat Be The Hero Charcuterie (/ʃɑːrˈkuːtəri/ (listen) shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ (listen) -EE; French: [ʃaʁkyt(ə)ʁi] (listen); from chair, ‘flesh’, and cuit, ‘cooked’) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily…
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Gözleme
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Gözleme is a savoury Turkish stuffed turnover. The dough is usually unleavened, and made with flour, salt and water, but gözleme can be made from yeast dough as well. Fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped…
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Fantail Shrimp with Tomato Kebabs and Whitebait
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Fantail Shrimp are most commonly found in Polynesian Chinese restaurants. Being Oceania that and the whitebait location makes this the 7th continent out of 7 for a dish on this blog. Whitebait are most frequently found in New Zealand. In many rivers īnanga, kōaro and banded kōkopu make up most…