The Family Cook Book

I  cooked curry tonight for Joe and I, It was a fish curry from Jamie's latest magazine ( I will definitely add that to the blog soon) but I also wanted Dahl. I texted our friend Nushi who makes a legendarily good Dahl, but while I was waiting for a response I found this article from the Guardian ... I ended up cooking this one which according to Joe was pretty bloody good. However here is the precise details of Nushi's text to me ... not that precise Nushi's dahl ok-  dhal- wash, soak, add to boiling water, spoon of any scummy bits. add salt, 1 tsp red chilli powder, turmeric- quarter teaspoon once cooked , part two!  in a seperate pot heat some oil and add finely sliced garlic, as soon as they are pinky brown add teaspoon whole cumin, once sizzling and turning darker add it to the dhal- careful of spultering!  add coriander and hey presto!    Sent from my iPhone The Guardian article Felicity's perfect dal. Photograph: Felicity Clo...

Another one from Jamie .... we ate every single scrap! I used chicken instead of Turkey and added tomatoes. I think this could definitely be a dish to have in Vermont. Like every Jamie dish it has an interesting little tweak to make what is basically a deconstucted BLT a bit more interesting. The interesting bits here are the avocado dressing ... sounds weird but is really very nice ... and the fatoush like introduction of baked tortilla strips. Here's Jamie's recipe ....  serves 4–6  "Turkey often only gets a look in at Christmas, but it’s a good source of lean protein that’s generally available all year round," says Jamie. "Paired with avocado, it makes for a cracking salad. I’ve called it LA-style because it melds Mexican flavours and fresh produce in a very Californian way." ingredients • ½ tsp cayenne pepper • 1 tbsp paprika • ½ tsp white pepper • 1 tsp dried oregano •  600g chicken if you prefer • Extra-virgin olive oil • ...