Beef rendang is an Indonesian-Malay dry curry — beef simmered in coconut milk and a chili-lemongrass-galangal paste until the liquid evaporates and the spices coat each cube in a thick, mahogany lacquer. Done properly on the stove it’s a half-day affair. The Instant Pot doesn’t shortcut the depth of flavour, but it does compress the […]
Seared salmon fillets in a creamy Tuscan sauce of garlic, shallots, cherry tomatoes, baby spinach, and Parmesan. The pan sauce comes together while the salmon rests, then the fish goes back in for a final simmer. Restaurant food, weeknight effort. ✦ ✦ ✦ Ingredients Ingredients 2 tbsp oil 4 salmon fillets (6 oz each), skin-on […]
Chicken strips stir-fried with shiitake mushrooms, ginger, and garlic in a coconut milk and fish sauce glaze, finished with a generous handful of fresh basil. Quick, fragrant, and just the right amount of heat. ✦ ✦ ✦ Ingredients Ingredients Sauce ⅓ cup coconut milk 1½ tbsp soy sauce ¼ cup coconut milk (second pour) 1 […]
Three classic tapenades from a well-loved recipe clipping in Aisha’s cookbook — olive with almonds and poached apricots; a punchy green olive with sun-dried tomatoes; and a simple Niçoise with anchovies. All three come together in minutes in a food processor. Keep refrigerated for up to two weeks. ✦ ✦ ✦ Olive, Almond & Apricot […]
Aisha’s go-to Thai salad — cucumber, pineapple, papaya, cashews, and herbs with a zingy chilli-lime dressing. Best made with whatever tropical fruits you have; the proportions are just a starting point. Play around with the raw materials. ✦ ✦ ✦ Ingredients Ingredients Salad cucumber, diced 1 cup canned pineapple ½ cup diced papaya ¼ cup […]
A big tray of leeks, carrots, zucchini, tomatoes, and Asian eggplant, roasted at high heat until sweet and caramelised, then blended with stock into a silky soup. Finished with fresh basil, lemon, and a spoonful of sundried tomato pesto stirred in at the table. ✦ ✦ ✦ Ingredients Ingredients Soup 2 leeks, finely chopped 4 […]
A fragrant, Sri Lankan-style salmon curry that comes together from a can of salmon simmered low and slow with coconut milk, goraka, and a warm blend of spices. Quick enough for a weeknight, good enough for company. ✦ ✦ ✦ Ingredients Ingredients 1 onion, finely chopped cardamom, ginger, garlic — sautéed together to start 1 […]
Brussels sprouts roasted at high heat in a fish sauce-sriracha-brown sugar glaze, then tossed in the remaining dressing straight from the oven. A little sweet, a little spicy, sticky in the best way. Finish with cilantro, mint, sesame seeds, or pine nuts. ✦ ✦ ✦ Ingredients Ingredients 1½ lbs (680 g) Brussels sprouts, cut in […]
Ammi’s roast chicken — the bird is rubbed inside and out with tomato sauce, teriyaki, turmeric, and chilli, stuffed with celery, mint, basil, and garlic, then baked low and slow with foil before a final high blast to brown the skin. Can be left to marinate overnight. ✦ ✦ ✦ Ingredients Ingredients 1 chicken, 3–4 […]
A smooth, chilled soup of roasted-flavoured tomatoes and red peppers with a whisper of chipotle chile in adobo. Puréed until silky, passed through a sieve, and served cold with a dollop of sour cream. A summer soup worth making ahead. ✦ ✦ ✦ Ingredients Ingredients 3 tbsp olive oil 1 yellow onion, chopped 6 large […]