© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A creamy, aromatic, hearty coconut and cinnamon beef curry highlights tender, slow-cooked casserole beef with a creamy coconut milk base, warm, aromatic spices, then topped with lots of cilantro and chilli. An easy and delicious dish to pamper your family. You can cook this in a slow cooker for 3-4 hours at low.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Bold, fiery chicken perattu or peralan is a delicacy from Kerala, India. Marinated bite-sized chicken is stir-fried with coconut oil in a blend of kashmiri chilli powder, coriander powder, curry leaves, and a freshly-ground red chilli paste until masala nicely coated on the chicken. The chicken perattu goes very well with steamed rice or chapatis. Chicken perattu is known for its dry texture and generally has heat, so tailor the level of spice based on how much you prefer.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This delicious dish has two of my favourite ingredients - beef short ribs and black garlic. It’s a dish that when done right, falls off the bone and melts in your mouth, and a dish that promises to deliver both comfort and flavour. The rich, caramel and molasses flavours of black garlic pair perfectly with the deep beef flavour of short ribs. Enjoy them over some rice, with root vegetables or simply with a glass of robust red wine. You can take the meat off the bone for easy eating, or leave on for the beautiful presentation.
Black garlic is what truly sets this short rib casserole apart. It’s regular garlic that has been aged and fermented, resulting in a softer, molasses-like texture with a sweet and tangy flavour devoid of the usual garlic pungency. It is not just a flavour enhancer but also a powerhouse of antioxidants. It is everything you love about garlic but even better.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

If you've never cooked with achiote paste, you're in for a treat! This roasted achiote chicken is juicy, tender, citrusy and packed with rich Mexican flavours from a homemade achiote paste. You can easily purchase them online, but it is so much better when made at home, as you can use fresher ingredients and control everything that goes into it.
Achiote paste is a popular seasoning widely used in Mexican, Central American, and Caribbean cuisines. It’s made with annatto seeds, garlic, oregano, spices, optional chillies, and citrus juice. Known for their distinctive red colour, earthy, zesty flavour, they are excellent as a marinade for meat. Store the prepared paste in the fridge for up to 2 weeks or freeze for up to 3 months.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The chicken mariantes overnight (or at least 30 minutes) in a flavourful, well-seasoned marinade of bloomed saffron, yoghurt, garlic, and lemon juice that deliver the perfect combination of acidity, sweetness, and umami - absolutely irresistible. I go for chicken thighs with the skin on and bone in, because they are nearly impossible to overcook and stay incredibly juicy. However, you can use only chicken breasts if you prefer. Adjust the cooking time and oven temperature accordingly.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The key to great pork crackling is to ensure your pork rind is perfectly dry for maximum crackling. Blasting the pork in a very hot oven to begin with to get the skin crunchy, then slow cook it for a further 90 minutes in a bath of spiced milk (inspired by the Italian classic maiale all latte or pork in milk), which makes it really moist and tender. For the crispiest crackling, make sure you don’t splash milk on the rind when you add it. You can roast some potato wedges with the pork to help soak up the milk. Alternatively, serve them with a simple mashed potato or polenta to absorb the milk sauce. I served the pork belly with a radicchio salad tossed with a red wine vinegrette (Thank you, David, for this great idea), and used the milk to bake some bread
©angiesrecipes.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Poul Nan Sos, aka Haitian Chicken Stew, is rich and full of amazing flavours. Juicy, tender skin-on, bone-in chicken thighs are marinated overnight with onions, garlic, rosemary (or thyme), scotch bonnet, and citrus before they are stewed with tomato paste and loads of bell peppers. This satisfying, ultra-flavourful stew is a perfect dish for a weeknight dinner with rice and/or beans and fried green plantains.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This tasty Asian inspired marinade is quick to prepare and works beautifully with any cut of steak and will result in steaks that are savoury, sweet, and loaded with flavour. This is another wonderful option to add to your rotation of Thai food to make at home. Serve it with a fresh seasonal salad of your choice. The bird's eye chillies are significantly hotter than common red chillies, deseed them if you prefer a milder sauce.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A cheap and effortless way to jazz up chicken! Juicy chicken legs are filled with tangy Greek feta, garlic and fennel, then roasted until golden and irresistible. Pungent, earthy, and slightly peppery fresh oregano complements the tangy lemon, briny feta and rich chicken flavours beautifully. If unavailable, you can substitute it with thyme or rosemary. I used skin on boneless chicken legs, but you can leave the bone in or use 8 chicken thighs. Half the feta filling if you are going to use a whole chicken. Easy to make, but it's still fancy enough to serve at a dinner party.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Add some Egyptian flair to your cooking with these flavourful and delicious lamb chops rubbed with pistachio dukkah. This recipe is ready and on the table in a manner of minutes. Serve them with yoghurt or tahini sauce if you like.
Pistachio dukkah, a coarse, toasted Egyptian blend of nuts, sesame seeds, and spices—brings the crunch, flavour and fun to any dish you make—for dunking bread, seasoning meats, topping salads, eggs and vegetable. The possibilities for its use are just endless. Keep dukkah in an airtight jar in the pantry for a couple of weeks, or the fridge for a month or so.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A delicious pairing that balances the savory, juicy chicken thighs with the slightly bitter, creamy texture of the roasted Beligum endives. Dry white wine serves multiple functional roles here, keeping the chicken moist and tender while adding depth of flavour and adding a balancing acidity to the salty flavours from the bacon. Serve it with some crusty bread to mop up the sauce or over some buttered noodles.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken all'Arrabbiata, (meaning“in an angry style” in Italian and referromg to the spicy character of the sauce) is a high protein take on the famous Italian pasta sauce. Bone in skin on chicken thighs are first seared, then simmered in a bold and spicy tomato sauce, and topped with fresh marjoram leaves--a rustic Italian one-pan dish perfect for weeknight meals.