The Kebab Club was set up by a husband-and-wife team who are on a mission to bring authentic Turkish flavours to foodie cooks in the UK. Here we've tried out their Chicken Shish Marinade along with their hot sauce and garlic sauce.....the full kebab shop experience!
Fabada hails from the Asturias region of Northern Spain and is the most heavenly combination of butter beans with pork, smoked chorizo, smoked black pudding and pancetta, cooked in chicken stock with plenty of garlic, onion and a touch of saffron. It's a bit like Spain's answer to Cassoulet and the perfect antidote to cold, wet weather.
These addictively savoury noodles, laced with fiery chilli oil and fragrant, mouth-numbing Sichuan peppercorns do require a reasonably well stocked Chinese larder, but are relatively straight forward to make and will quite possibly become a regular on your weekly menu.
This recipe is incredibly delicious and takes less than an hour to bring together. It's got everything a good ramen should have - umami broth, great noodles and toppings with a variety of textures....it's so good, you will feel like you are eating out.
Making a good burger is a real craft. I have to say this as I wrote the recipe, but this burger was AWESOME - everything that a great burger should be and with very little fuss. There are three things that you have to get right for your burger to taste sublime.
Come on foodies... UP YOUR BURGER GAME! Our great friend Ping Coombes gave me this awesome burger recipe which incorporates our fabulous Jimmy's Satay sauce. The secret lies in good quality beef...
Shawarma is up there as one of my favourites, it's so tasty and the hands down winner over the Turkish Doner or the Greek Gyros. Although it's traditionally cooked on a large skewer, rotisserie style, it's easily possible to recreate this fantastic street food classic at home.
Not everyone knows that Spain has a huge cider-drinking culture, but in the Northern region of Asturias there are plenty of apple orchards and sidra is a really popular drink. In the bars of Asturias, the waiters pour cider with a flourish - holding the cider bottle with one hand, a couple of feet above their heads, and pouring it into special glasses that are held below their waists with the other hand. This takes a fair bit of practice and unless you're happy to mop the floor up afterwards, not recommended to try at home!
Eating seafood with pasta always makes me think I'm on holiday, it's a fantastic combination particularly with this delicious egg fettuccine. It's really worth trading up for dried egg pasta... compared to Durum wheat pasta, dried egg pasta has a much richer flavour with a lovely silky texture.
Providing a recipe for one of the classic Roman pasta dishes is always fraught with danger...a) because I don't come from Rome and b) I remember cooking for my wife's Great Aunt, who lived in Naples and was always quick to point out when I'd got something wrong! I love the simplicity of this dish and I want to share it, so here goes...
This take on the classic Rendang isn't traditional, but it's really tasty and works perfectly with the remains of your Sunday roast or Christmas bird. Having plenty of left-over roast turkey is one of the bonuses of all that effort you put in on Christmas day.
The essence of the dish is extremely thinly sliced strips of beef that are simmered in a flavourful broth, served over rice and topped with pickled ginger, spring onions, shichimi togarashi and often a soft cooked egg. It's utterly delicious and super simple to make.The bonus is that once sliced, a single 8oz steak is enough for two people.
Baba Ganoush is a wonderful smoky aubergine dip from the Middle East - it blows the socks off houmous. I love it with grilled pitta breads but often struggle to find the time to make it, that is until I discovered this new aubergine puree.
This recipe is like a beef stew with the added benefit that it all comes together in less than 10 minutes (with about 20 minutes of prep time). To save time and money use beef mince instead of sirloin.
Kung Pao Chicken - sometimes called Gong Boa - is a really simple stir fry recipe that's full of rich umami flavours spiked with the holy trinity of Chinese ingredients - chilli, ginger and garlic - seasoned with mouth-tingling Sichuan pepper and soy sauce. It's a classic for good reason - dark, sticky, sweet and sour and really tasty, quick and easy to make.
This recipe, using our Italian Pinsa Romana pizza/flatbreads showcases some of our Middle Eastern ingredients. The flavours go brilliantly together, these flabreads are absolutely delicious and will become a firm favourite on pizza night.
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