
Chicken Cafreal
Chicken cafreal is the vivid green Goan-Portuguese dish that traces its roots through the Portuguese colony at…
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Chicken cafreal is the vivid green Goan-Portuguese dish that traces its roots through the Portuguese colony at…

BIR chicken curry is the restaurant style chicken curry built from whole spices and fresh aromatics rather than the…

BIR chicken jalfrezi is the restaurant stir-fry, quick-cooked peppers, chillies and onions with tender tandoori chicken…

BIR chicken karahi is a classic British-Indian-Restaurant curry inspired by Imran's of Birmingham, tender chicken pieces…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…

Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…

Beef (or goat, or prawns) parboils briefly

A baked enchilada built on a from-scratch chilli base sauce that does most of the flavour heavy-lifting

Lamb shoulder slow-cooks for 2 ½ hours until it shreds; the broth reduces hard with sautéed onion, tomato, garlic and…

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight

Fasolada is the Greek bean soup that's often called the country's national dish, a slow-cooked pot of haricot beans…

Fattah is the celebration dish of Egypt, served at Eid al-Adha and at weddings, a layered pot of crisp bread, rice…

A torn pita is brushed with olive oil and grilled or fried until golden and crisp