Sabrina Ghayour from March 2010
March 2010 Sabrina Ghayour Archive from Foodepedia
“Bada-Bing!”… “Fuhgeddaboudit”… Ok, I’ll stop, but Linguine and clams always make me come over all ‘New York-style Mafia boss-ish’. It is one of my all time favourite dishes to eat. After years of hearing about it in Mafia movies, I felt compelled to see what all the fuss was about and I tell you, I fell head over heels in love. Silky strands of ‘Al-Dente’ pasta bathed in a rich, white wine, garlic and clam-studded sauce with emerald flecks of parsley and just a hint of chilli
This week, my recipe uses a Persian seasoning called ‘Sumac’ which is a red coarse powder, with an appealing acidity to it, that isn’t too overpowering. I use the Sumac to marinate some chicken fillets along with some sesame seeds to give some added crunch. A refreshing Tabbouleh, made with Quinoa instead of Cous Cous, accompanies the chicken to make the perfect dish.
Last week my recipe came from the exotic far flung reaches of Southeast Asia and this week, I am bring it back to ‘Good Old Blighty’ with one of the nation’s dishes, Toad in the hole. Yorkshire pudding batter enveloping as many plump and juicy sausages that you can fit into the dish, with a generous ladleing of meatylicious gravy.