Chicken Adobo A beautiful sweet, sharp, soy braised curry very popular in the Phillippines cuisine. I have used chicken in this recipe, but don’t restrict yourself, other proteins that can be used are seafood and pork. The reason I have used whole chicken is for a couple of reasons, one because it is a lot […]
How to make a modern Italian Caprese salad. Like many Italian inspired dishes this Italian Caprese salad is simple, tasty and has all the colours of the italian flag. This is my version of Insalata Caprese , but Ive muscled it up into a larger salad with the addition of Rocket lettuce. Make sure you […]
How to make a simple roast potato salad The Roast Potato Salad, a staple at any dinner or Bbq. This is a very simple and basic roast potato salad that I have made here, but it has to be done right. It dose not matter how you cook spuds or what kind they are , they […]
How to make Pumpkin Spinach Quinoa & Hommus Salad When making this lovely pumpkin spinach quinoa & homes salad you might being asking yourself one question , Hummus or Hommus ,that is the question. I think it is Hummus but then western grammar got hold of it and turned it into Hommus. Either way, made […]
In my experience , I say couscous is pasta because it’s made from a mix of semolina wheat and water; others argue that couscous is a grain in its own right . Either way, a lot of cuisines, including North African, Moroccan, Algerian and Tunisian use it.
Back in the day, making it was very labor intensive because the finely ground wheat and flour were mixed by hand and pressed through a sieve. These days, machines do all the work. The couscous you find at your shops has been steamed twice and dried. This is way you don’t really cook it, you rehydrate the couscous for a short time in stock or broth.