Slippery, dark and slurpy, Spicy Shrimp Lo Mein Noodles taste just like really good takeaway Chinese noodles that you've made yourself. They're a little addictive and easily play host to other seafood or your preferred protein and vegetables. Something I must be insistent about is to use dark soy sauce and the lighter, regular soy. The dark soy sauce gives the noodles their distinct deep brown
CHICKEN FATTOUSH
Fattoush is a salad from the Levantine region made with lots of fresh herbs, crunchy raw vegetables - cucumber, tomatoes, radishes and toasted pieces of toasted flat bread, drizzled in a lemony dressing. I've included grilled spiced chicken (a rotis chicken would also be delicious and create a speedier meal) and chickpeas, neither of which are traditional in fattoush but I'm not claiming
SPICED TAHINI CHICKPEAS
Spiced Tahini Chickpeas might look a little bit like dog kibble (let's be honest) but I assure you their flavor resounds of the Middle East and they're delicious little morsels of goodness perfect for snacking or adding to salads, wraps, soups, tagines and garnishes on dips and such. Coated with a spiced tahini mixture and perfect as a snack with a beer or your favorite beverage of choice, I bet
SPICED CHICKEN GYROS
Gyros are traditionally cooked on a vertical spit with pork or chicken. Not having a vertical spit, I opted for a less traditional method of cooking the chicken – horizontally on a barbie. The results of a spice rub marinade, a light bathing in olive oil and a quick, hot blast on the grill produced lots of flavor reminiscent of Spiced Chicken Gyros' vertical cousin. Marinate the chicken in the rub
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