Originally it was an olive oil based sauce dish with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this Cuban pasta a try!
Tagine, the most famous of all Moroccan cuisine, is traditionally cooked low and slow over an open fire in the recognisable earthenware pot, from which the dish gets its name. This dish capture those traditional tagine flavours of dried fruits, preserved lemons and classic flavours of cinnamon, cloves, coriander and nutmeg all cookd in a matter of 20 minutes.
This rich, beefy chilli will make a delicious family meal. A wonderful depth of smokey flavour by using coffee as the cooking liquid instead of the more traditional stock. Ramp up the heat with more or less chilli as you like, and serve with cool sour cream, fluffy rice and zingy lime.
Sicilian lemon and Italian herbs combine to create a crisp glaze for the roasted chicken breast, which is paired with a smoky Mediterranean style onion mash. Griddled baby gem lettuce adds freshness to the dish and a spicy paprika drizzle brings it all together to make a light and bright flavoured supper.