Vine leaf-wrapped quail | Sucuk on its own can be overpowering so it’s great to pair it with something sweet. I found candied immature walnuts in the Egyptian Bazaar and thought it would be a great combination with the spicy sausage-stuffed quail. You can buy candied walnuts and figs in Middle Eastern grocers here, but if you want to make your own, you’ll need to start this recipe a couple of weeks ahead of time to give them time to shine.

Vine leaf-wrapped quail

Vine leaf-wrapped quail | Sucuk on its own can be overpowering so it’s great to pair it with something sweet. I found candied immature walnuts in the Egyptian Bazaar and thought it would be a great combination with the spicy sausage-stuffed quail. You can buy candied walnuts and figs in Middle Eastern grocers here, but if you want to make your own, you’ll need to start this recipe a couple of weeks ahead of time to give them time to shine.

Fettuccine with Roasted Pepper Sauce - COOKTORIA.COM

Fettuccine with Roasted Pepper Sauce

Fettuccine with Roasted Pepper Sauce - COOKTORIA.COM

80 3D Schmetterling Wand Kunst Kreis Burst von LeeShay auf Etsy

3D Schmetterling Wand Kunst Home Decor Kreis platzen Satz von 80

80 3D Schmetterling Wand Kunst Kreis Burst von LeeShay auf Etsy

Cured Meats - sucuk and pastırma at Mısır Çarşısı (Egyptian Spice Bazaar) Istanbul. http://www.turkeysforlife.com/2012/11/istanbul-egyptian-spice-bazaar-in-black.html

Istanbul: Egyptian Spice Bazaar In Black & White

Cured Meats - sucuk and pastırma at Mısır Çarşısı (Egyptian Spice Bazaar) Istanbul. http://www.turkeysforlife.com/2012/11/istanbul-egyptian-spice-bazaar-in-black.html

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cevizli sucuk kuru yemiş #color by ayce

cevizli sucuk kuru yemiş #color by ayce

sucuk: June 2010  No. 6 clogs (they're made by Sven)

sucuk: June 2010 No. 6 clogs (they're made by Sven)

Blueberry tart | Stage 10, Morzine-Avoriaz - Saint-Jean-De-Maurienne: The Tour de France riders spend the whole day in the alps and chef Gabriel Gaté discusses the food of the region. An eccentric French gendarme, called François, prepares a blueberry tart recipe, and Christian Maier introduces a special wine.

Blueberry tart

Blueberry tart | Stage 10, Morzine-Avoriaz - Saint-Jean-De-Maurienne: The Tour de France riders spend the whole day in the alps and chef Gabriel Gaté discusses the food of the region. An eccentric French gendarme, called François, prepares a blueberry tart recipe, and Christian Maier introduces a special wine.

Sugarcane-glazed pork ribs with smoked and fried eggplant | “The key to a really smoky-flavoured eggplant puree is to cook it over a naked flame either on your stovetop or on the barbecue until the skin has really blackened and the flesh is collapsing. The puree will keep refrigerated for at least 1 week and the ribs can be braised beforehand, making this an easy little number for entertaining.” Shane Delia, Shane Delia’s Moorish Spice Journey

Sugarcane-glazed pork ribs with smoked and fried eggplant

Sugarcane-glazed pork ribs with smoked and fried eggplant | “The key to a really smoky-flavoured eggplant puree is to cook it over a naked flame either on your stovetop or on the barbecue until the skin has really blackened and the flesh is collapsing. The puree will keep refrigerated for at least 1 week and the ribs can be braised beforehand, making this an easy little number for entertaining.” Shane Delia, Shane Delia’s Moorish Spice Journey

King prawns with spiced honey, butter and crispy capers | A prawn on the barbie screams Australia. I love the flavour a slightly charred shell gives and I especially enjoy the extra flavour you get from all the goodness found in a prawn head. This recipe can be just as easily done on a barbecue or chargrilled on your stove. Preparing prawns this way can be a little fiddly, but it’s worth it as the shell protects the flesh and, once cooked, it’s very easy to get to all the succulent meat.

King prawns with spiced honey, butter and crispy capers

King prawns with spiced honey, butter and crispy capers | A prawn on the barbie screams Australia. I love the flavour a slightly charred shell gives and I especially enjoy the extra flavour you get from all the goodness found in a prawn head. This recipe can be just as easily done on a barbecue or chargrilled on your stove. Preparing prawns this way can be a little fiddly, but it’s worth it as the shell protects the flesh and, once cooked, it’s very easy to get to all the succulent meat.

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