Browsing: CURATE

COOKBOOK RECIPES Wilted Spring Leaves with Murra Seasoning, Nalca and Charcoal-Grilled Jibia

Wilted Spring Leaves with Murra Seasoning, Nalca, and Charcoal-Grilled Jibia

How could you not fall in love with a recipe whose first ingredient is ’40 plum tree leaves’? Its author is chef and forager Rodolfo Guzmán who runs the Chilean restaurant Boragó, one of the top 50 restaurants in the world. The ingredients list reads like a poem that transports you to another land – treat it as a form of culinary  meditation. The ideal gift for a chef for Christmas.

COOKBOOK RECIPES Witch Potato Baked with Kolof Root and Pajaritos Cream

Witch Potato Baked with Kolof Root and Pajaritos Cream

Discover the gastronomic range of Chile and its infinite culinary possibilities with this recipe from Boragó, the high-end Santiago restaurant that is included in this year’s The World’s 50 Best Restaurants. A chef in the mould of René Redzepi and Ferran Adrià he worked with his local university’s chemistry, biology and botany departments to tap into rare and under-used ingredients, connecting with ancient knowledge and cookery techniques of local, indigenous Mapuche Indian tribes to create memorable dishes. 

MAIN COURSES How to cook a turkey

How to Cook a Turkey

When you cook a turkey, it will always be dry in parts and juicy in others, so don’t get hung up on it – a turkey with a dry breast is down to a flaw in poultry engineering, not a failure of cooking. + VIDEO: Watch Jamie Oliver show how to carve a turkey on his Food Tube channel.

FOOD FEATURES Resistant Starch

How to use up Cooked Pasta and Create Resistant Starch

We used to throw away cooked pasta if we cooked too much. Now we turn it into another dish, proof that you don’t have to eat freshly cooked pasta to enjoy a good meal. Cooked pasta which is left to cool, then chilled in the fridge and eaten the next day is a good source of resistant starch which helps to make your gut healthy.

FOOD FEATURES Fregola or Fregula

How to cook with Fregola or Fregula

Fregola or fregula is a Sardinian pasta grain made from wheat and is similar to middle-eastern couscous. It is cooked by boiling it in water in exactly the same way as any other pasta and takes about the same time to cook – 10-12 minutes – even though it is made of tiny grains.

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