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If you're looking for a deliciously different shrimp dish, try making up a platter of these Thai Shrimp Mini Lettuce Wraps! These bite-size wraps are just perfect for a party finger food (great with beer, as well as wine and cocktails), or make up a batch as an entree for dinner. Each mini wrap provides a burst of Thai flavors that are meant to hit different parts of the palate all at once.
In 1988, I was on a short assignment in the Bahamas. I was fortunate to be accompanied around Nassau by an earthily, handsome Bahamian detective by the enchanting name of Darling - she was also a genuine one. During our time together she introduced me to some of the local cuisine, which depended mainly on seafood.
Thai food is now common place in the UK. Thai food take-aways abound and fast food Thai food restaurants sit side by side with Indian and Chinese establishments on the high road. I can still remember the first time I tried Thai food. This was back in the day when Thai food still seemed to be much more exotic than either Indian or Chinese cuisine. I will never forget the simplicity of both the restaurant and the food and the way it was served. And the taste - oh the taste of it! I'd never tasted anything quite like it before.
Meatballs with tomato sauce
We have a children's book about a little girl who decides she's only going to eat bread and jam, for breakfat lunch and dinner. But when her mother serves the rest of the family meatballs with tomato sauce the little girl starts to cry. The mother remarks "everyone loves meat balls and tomato sauce". It's certainly true in my family where it's a favorite with everyone. Luckily, it's also dead easy to make.
For the meatballs
2 tbsp olive oil
150g/5oz onion, finely chopped
The sweet aroma of hot sponge cake, hot out of the oven is one of the clearest of my childhood memories. I suppose, because of its simplicity and versatility, it was the cake that my mother mothers most frequently served at tea time. It was also the base for her delicious, yummy trifles and to be smothered with strawberries, raspberries or other seasonal fruit. Ever since those bye gone times I have been addicted to vanilla and I can hardly pass a confectioners without the urge to buy anything with a vanilla custard filling.
If you enjoy lamb as much as I do and want to serve your family or your guests something different, I would suggest you give this week’s recipe a try. Not only will you find it a perfect dish for your summer Sunday lunch or for a dinner but you can impress your guests with its middle eastern flare.
In this changeable weather it's good to have a back-up recipe for all extremes - a heatwave or a cold spell. In England we're always prepared for this kind of weather and a cottage pie is the perfect accompaniment when the skies turn grey. You've probaby got most of these ingredients in your cupboard already so it's nice and easy to prepare and guaranteed to warm you up - body and soul.
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan. Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper.
Another week immersed in the restaurant world, sipping gorgeous wines, noshing on excellently-prepared cuisine, taking in a suave cigar room in L.A.'s most popular speakeasy, relaxing with a glass of cognac at 4 in the morning after a glorious evening with similarly-minded people. Guess what, I'm only 25 years old, probably 15 to 20 years too young for this kind of behaviour. But what tips me off as a potential sham might be that I fashion myself as a food writer.
My mother used to say that there was nothing to beat Irish lamb and she was right. It is simply delicious and, of course, it comes to mind at this time of year, as Easter is upon us. When I was young, lambing took place earlier than it does now, the supply of the meat in March/April was consequently greater and this presumably explains why in recent years, it is so much more expensive at Easter time than it used to be. Indeed, it is so expensive that I baulk at the price and buy year old lamb. I still find it mouth-watering and am immediately swept back to childhood and the haunches of lamb that used to grace the table on Easter Sunday.