Good Recipe For Salsa
Delicious good recipe for salsa recipes from www.nonnascooking.com
Ful medames (slow-cooked fava beans with lentils) | This recipe for braised fava beans with lentils is Egypt's national dish, and is traditionally cooked overnight in a copper pot so it's ready for a hearty breakfast. It is typically eaten with Egyptian bread as a tasty and filling start to the day, particularly during Ramadan when Muslims fast during daylight hours. It pairs beautifully with many spicy, crunchy treats such as the bright-pink pickled turnips (coloured with beetroot) and crunchy
Soft flour tortilla with bbq chipotle chicken and a lime and black bean salsa | When the food dept. and friends dine out, we like to order a mix of entrees, mains and desserts to share. It's so much fun to taste and talk about a wide selection from a menu, rather than one dish. So this recipe fits in well with our philosophy of sharing small plates of food. On the day we photographed "Zing", we sat at Sally's round table passing warm floury tortillas and small bowls of avocado, sour cream and sa
Chicken tamales with salsa verde (tamales de pollo con salsa verde) | Tamales are made from delicate corn dough, wrapped in corn husks or banana leaves, and then steamed. The recipe has a pre-Hispanic origin – in fact, they have been prepared in Mesoamerica for about 10,000 years. Today, they are great party food. Families come together in preparing the tamales, which when ready can be kept warm for hours in a simple steamer, ready for greedy hands and spicy sauce. Traditionally made with pork l
Puffed rice crackers with edamame salsa, ssamjang and sticky soy | "To be honest this dish started life as a kitchen snack whilst testing recipes for Kong. Puffed rice crackers are a bit of an addiction for me, so I would snack on them whilst tasting food. One day in the test kitchen Daniel Briggs (my head chef at Kong) and I were testing ssamjang recipes. I had some edamame salsa left from another recipe and the three elements just came together. I love the flavour interplay as well as the text
Chicken souvlaki with chopped salad | Greece’s best-known food, the souvlaki, might date back to ancient times, but shops specialising in meat cooked on sticks and gyros didn't appear in the country until after World War Two. Since then, the satisfying skewers have taken the world by storm, and for good (read: delicious) reason. We've used chicken in this recipe, but pork or lamb would work equally well. Serve your souvlaki with tzatziki or Greek yoghurt, as well as the chopped salad and cos lea
Cold soba salad with shrimp | I came across this recipe [adapted from Aida Mollenkamp] on Twitter of all places. And I say that with a dash of surprise because of the limited amount of time I spend there these days. It was good fortune to see the link when I did, because it made for a very satisfying meal, and one I look forward to making again. (I also love her trick of poaching the shrimp in the same pot while the noodles are cooking!) A few minor recipe tweaks ensued, mostly due to the fact t
Pickled Elephant garlic | Out of all the excellent pickled things in the world, garlic has to be one of my favourites; it becomes almost sweet and tangy with a really delicious subtle garlic flavour. I’m sure I’ve said it before, but pickles are good to use anywhere and these particular ones go very well with salumi or olives, and they’d also be mighty tasty in a salad. I’ve pickled fresh and dried garlic and done it using both whole heads and individual cloves. This recipe calls for elephant ga
Stewed green beans with tomato, chilli and cinnamon | When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a bottle of vino. It’s the Friulano version of a ploughman’s lunch; made for eating in the field. One thing I really love to take is my nonna’s recipe for fagiolini in umido, green beans and onions stewed in tomato, with chilli and a hint of cin
Beef larb | Also known as laab and laap, this recipe for spicy Laotian beef salad is packed with flavour thanks to a plethora of Asian herbs, a good hit of chilli and a dash of the pungent fermented fish sauce called padaek. Larb is usually served with steamy hot sticky rice as a main dish or as an appetiser.
Toulouse sausages | Making your own sausages is a revelation, here Matthew Evans shares his recipe for Toulouse sausages. The secret is that a good sausage simply relies on great pork being used with no fillers, binders or emulsifiers added. Try to source some old-breed pork as the flavour is fantastic and the fat to meat ratio is just right.
Pebre | In Chile this all-purpose salsa is a big favourite, often served with pumpkin fritters and some good local wine. It’s also an excellent accompaniment to barbecued meat and fish. Pebre includes a large quantity of onion, but the recipe calls for soaking the onion in sugar, then salt, which softens the raw flavour. (Instead of onion you could use a bunch of finely chopped chives.)