Split Pea Fritters
Variations of these flavourful little fritters, called Phulourie, are found all over the Caribbean. They are quick to whip up and best eaten hot and fresh. Serve with Mango Sauce.
Variations of these flavourful little fritters, called Phulourie, are found all over the Caribbean. They are quick to whip up and best eaten hot and fresh. Serve with Mango Sauce.
Tacos reign supreme in Camille Moore's house. She often makes a double batch of the chicken filling and freezes the leftovers to have on hand in case a sudden taco craving strikes or to save prep time when entertaining. In this recipe, she uses one of her favourite cooking techniques—braising—which guarantees the juiciest, most tender pull-apart chicken thighs you've ever had. Look for dried chilies in major supermarkets and at Latin American grocers.
This crowd-pleaser makes a great taco filling. Or, serve it over rice with a dollop of sour cream and a sprinkling of fresh herbs. Well-marbled beef will have white lines of fat throughout; as the marbling melts during cooking, it keeps the meat moist and tender and infuses the beef with flavour.
Saag paneer literally means “spinach cheese.” This classic northern Indian dish has become so popular that it's sold here in the frozen food section, but, as always, homemade is best. You can use other fresh cheeses if paneer is unavailable; Mexican- or Spanish-style fresh cheese is especially good.
This curry is inspired by Pork Colombo, a stewed dish popular in West Indian cuisine. It takes its name from the Colombo spice blend, which can be found in major supermarkets or West Indian grocery stores. You can also prepare it yourself.
Not just for vegetarians, this easy-to-make Middle East specialty will become a favourite for entertaining.
Red lentils are a budget-friendly source of fibre and protein, and they cook from dried in no time. Serve with hot sauce for drizzling over top and warm naan for dipping into the soft egg yolk. Cost: $3 per serving
