Waterzooi – doing it Flemish-style

It’s a gorgeous afternoon. I’ve just had a slice of excellent pizza from the newly-opened Norfolk Street Bakery. Their bread and butter pudding cake looks astounding. I’m in a great mood, and I’m putting off playing Pokémon for the OneMetal Podcast. So it’s time to crack open a St. Idesbald Tripel and build a Waterzooi recipe.

Waterzooi is the most interesting thing I came across on a recent trip to Belgium. The most interesting edible thing, anyway. There were some fucking splendid beers, and a lot of interesting art, too, but gastronomically it was the Waterzooi that stood out. So I’m going to have a crack at recreating it.

Continue reading Waterzooi – doing it Flemish-style

Achari-spiced lamb and red pepper stew

This post is about how I build recipes.

(There’s now a more thorough and updated achari recipe here.)

On Thursday, I was running short of ideas for what to cook, and asked the internet.
This proved to be a mistake in several ways. What follows is a little long-form,
and you may well wish to just skip to the recipe itself.

Achari spiced lamb

(You should also pick up a copy of this. It’s a great curry reference)

Continue reading Achari-spiced lamb and red pepper stew