Warning: ob_start(): non-static method wpGoogleAnalytics::get_links() should not be called statically in /home/fergusjackson/handtomouthblog.com/wp-content/plugins/wp-google-analytics/wp-google-analytics.php on line 288
cumin seeds « Hand to Mouth | A Blog About Food

Posts Tagged ‘cumin seeds’

River Cottage Chachouka

Tuesday, April 10th, 2012


I know it’s not very  de rigueur as the food world seems to be obsessed with all things meaty at the moment, but over the past month or so, the wife and I have been making a bit of a concerted effort to eat less of the stuff. More for health reasons than anything ethical. Anyway, I’d been wanting to do a baked egg dish of some kind for a while, and then I came across this recipe for Chachouka from the excellent River Cottage Veg book (no this isn’t a plug).

Unless we’re super greedy, I’m not sure how Hugh thinks this will serve 4 people, so I’d read it at serving two. I also added a chilli to spice it up a bit. Finally, whilst this is a great veggie dish, I think it could be converted into something equally excellent with the addition of some minced lamb.


1 tsp cumin seeds

1 large onion, halved & finely sliced

1 garlic clove, finely chopped

1 red pepper, cored, de-seeded and finely sliced

1 yellow pepper, cored, de-seeded and finely sliced

1/2 tsp hot smoked paprika


Chana Daal

Monday, April 2nd, 2012


One of the great things about working at the E5 Bakehouse has been hanging out with people from other parts of the food world. One of the crew who I’ve particularly enjoyed getting to know is Ruth. She’s one of those types who seems to have led an incredibly full life, and has been everything from a chef at (arguably) London’s first gastro pub, The Eagle, to a tattoo artist, and a bunch of other stuff in between.

Luckily for us, she’s landed at E5 after a 10 year stint as a private chef in Ibiza, and we’ve all been enjoying her cooking immensely. For me, amongst my favourite stuff that she cooks are her daals. They are never quite the same, but she riffs around a basic formula and then tweaks it depending on whats on offer. Anyway,  she’s now got me craving daal at home, so I asked her for the recipe, and this is it. Or rather an approximation of it. I’ve tweaked it myself a few times, and whilst I’ve not quite reached Ruth’s pinnacle of daal domination, I’ve been pretty pleased with this version.


250g Chana Daal

3 cloves of garlic

2 green finger chillies

1 inch piece of fresh ginger, peeled

1 bay leaf

1 tsp cumin seeds