This Way To Paradise

A souring and thickening agent unique to Sri Lanka, goroka (kokam) is a fluted orange fruit whose segments are dried, turning black. Spanish mackerel, skin on, cut into 3 cm (1¼ in) pieces 1 piece of Goroka (available from Asian grocers and specialist spice outlets) Place the coconut milk, spices, onion, chillies, garlic and curry leaves in a heavy-based saucepan, bring to the boil and simmer for 10 minutes or until the onions are soft. This Sri Lankan fish curry powder can be used in a range of fish curries and also works well added to a little flour and used to season fish fillets before shallow frying.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end. This Sri Lankan Snake Bean Curry is a lovely and simple vegetable dish combining fresh beans, spices and coconut milk. This recipe is from Peter Kuruvita’s beautiful cookbook Serendip: My Sri Lankan Kitchen , a fantastic collection of traditional Sri Lankan curries, side dishes, snacks and desserts. Add the bean mixture and stir for 5 minutes, then add the coconut cream, reduce the heat to low and simmer until the cream has reduced by half.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end. One night after I had cooked a Sri Lankan buffet for the resort guests we served the leftover curries to the Indian guys. 2 cm (¾ in) pieces Heat the ghee in a heavy-based saucepan, add the onion, pandanus leaf, lemongrass and curry leaves and cook over low heat for 6–8 minutes or until the onion is translucent. If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.

There are specific sauces that pair well with each meat: horseradish sauce or mustard with beef, bread sauce or cranberry sauce with chicken, mint sauce or redcurrant sauce with lamb and apple sauce for roast pork. all rather sweet and very filling, and traditionally served with plenty of custard on top, unless you prefer yours with cream, or ice cream cream, or a combination! Afternoon tea is traditionally served on a three tier stand, and includes delicate finger sandwiches, scones served with jam and cream, and a selection of dainty cakes and pastries. Don’t confuse afternoon tea with a cream tea (scones with jam and cream, and a pot of tea, but no sandwiches or pastries), or with high tea (a working class synonym for the evening meal, so called because it was eaten at a high – dining – table).

As a child, some family friends who had emigrated to the UK from Ceylon (as it was then) cooked Sri Lankan food for us when we visited them, as my mum cooked the food of her region of North India, when friends visited us. It was while attending a literary festival in Sri Lanka that Kuruvita learned about the dearth of recipe books for traditional Sri Lankan curries, and inspired to fill the gap, he began to revisit Sri Lanka more regularly, travelling around the country to research authentic recipes. More than a collection of recipes, the book is also a treasure trove of evocative food and travel images, Kuruvita’s cherished childhood memories and cultural insights into the food, culture and people of Sri Lanka. At the end of is a lengthy essay on cooking rice; much of it dedicated to personal memories of his childhood task of picking through the rice for errant stones, the way that husks are sometimes removed by setting sacks of rice upon the road for cars and trucks to drive over (thus loosening the husks, which can then be thrown into the air to winnow), and the rice farm land gifted to his father by a former Prime Minister of Sri Lanka.

So it’s great to have this recipe from Kwoklyn Wan’s Chinese Takeaway in 5 to hand so that we can make Chinese takeaway-style sweet and sour pork balls at home. Like all the recipes in Chinese Takeaway in 5, this sweet and sour pork balls recipe uses only five key ingredients, plus a couple of items from the basic store cupboard that Wan recommends at the start of the book. Preheat the remaining oil to 170°C (340°F) in a deep-sided wok or saucepan and carefully lower the coated pork into the oil one piece at a time, in batches of 8–10 pieces. If you like your sweet and sour balls super crispy, once they have cooled for 10 minutes, simply drop them back in the oil for a second fry for a couple of minutes.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end. Jack made several times whilst cooking from the book and writing his full review of Chinese Takeaway in 5: 80 of Your Favourite Dishes Using Only Five Ingredients. Heat your wok over a medium heat until smoking, then add the oil along with the sliced chicken and cook for 3–4 minutes. Here’s Jack’s chicken chow mein, definitely a great alternative to ordering from the takeaway!

The Chinese Takeaway Cookbook and The Veggie Chinese Takeaway Cookbook, Kwoklyn has released his third book Chinese Takeaway in 5 which delivers 80 recipes that use only 5 ingredients (plus basic store cupboard items). My next recipe cooked was Chicken and Mushrooms on Boiled Rice which, again, is a very simple dish and makes another great easy mid-week meal full of delicious oyster sauce and umami mushroom flavours. I enjoyed the Black Pepper Beef recipe which takes fillet steak, onions and green pepper and mixes it with soy, oyster sauce and black pepper. Overall, this book delivers on its promise of 5(ish) ingredient Chinese Takeaway-style food, though some recipes circumvent this limit by referencing sub-recipes.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end. If you’ve ever enjoyed a French crème caramel, Spanish crema volteada or Portuguese pudim flan, you will adore Mexican flan, a superbly rich and silky version of the classic caramel custard dessert. It is made using whole eggs, condensed milk, and evaporated milk, and covered with a light caramel syrup. If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end. With Mexican ingredients and products such as tostadas and refried beans  now easier to find in the UK, especially from specialist online groceries, this is a quick and simple meal to make at home. avocado, peeled, pitted, and sliced (cut just before serving time) (Notas) To save time, use store-bought rotisserie chicken breast to make this dish. If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.