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Bolivian Recipes, Food, Recipes

Lengua Entomatada (Tongue in Tomatoe sauce) – Bolivian Recipe


Not a fussy child by any means, I did draw the line at some things, and watching my mother scoop another layer of dirty scum off the cows tongue boiling way on the stove I knew I was in trouble.

“But mum I hate tongue!” was usually my response as I fled the kitchen in tears, much to the delight of my sister who loved the stuff.

Unfortunately for my sister things changed. After many a long day cycling in the Andes,  where tongue was almost always on the menu in the small hillside restaurants I pulled into, I know love the stuff.  The only problem is finding tongue in a restaurant, let alone a shop, in this country is almost impossible these days.

In England our bovine diet is almost totally limited to what supermarkets determine are ‘the finer cuts’ and so you can imagine my delight when I found tongue on the menu of Parrilladas del Sur, a Bolivian cafe hidden in the gloom of The Old Kent Road. If you ask your butcher nicely they should sell you an ox tongue for a few pounds so here is a recipe so you no excuse but to give it a try.

Ingredients Required:

  • 1 beef tongue
  • 4 fresh tomatoes (one tin)
  • Salt and pepper to taste
  • Half an onion finely chopped
  • Three cloves of garlic, finely chopped
  • Bacon dripping or cooking oil
  • Cilantro/Coriander, finely chopped

Cooking Method:

1. Cook the beef tongue in boiling, salted water until tender (about three to four hours) removing any scum that builds up on the surface with a slotted spoon.

2. Remove the tongue and when cool enough to handle remove the skin and cut into thin slices

3. Now peel and dice the tomatoes, garlic and onions and sweat in a little bacon dripping (cooking oil will do) for 10 to 20 minutes until sticky and rich. Season well.

4. Place the sliced tongue ion a serving dish and our over the sauce. Sprinkle with fresh cilantro and garnish with some diced red onions and fresh diced fresh tomatoe.

5. Serve with rice  and boiled potatoes.…

Chicken Recipes, Food, Recipes

Russian Borscht Recipe


There are few dishes that remind us more of home than a hearty bowl of soup. A warming bowl of slow-cooked ingredients mopped up with fresh bread inspires comfort and security and wherever you are in the world you will find soup in all its forms.

The French swear by onion soup, heavy with molten cheese. The Vietnamese hunch over fragrant bowls of Pho, we English love our pea and ham pottage while the Scots swear by a cullen skink.


But perhaps the worlds most consumed soup is Borscht. A warming concoction of ‘starchy’ root vegetables and with its distinctive purple hue, Borscht is a staple of many Eastern and Central European nations and an important part of their culinary heritage.

Making our way to The Samovar in Bayswater, it was clear that this was a restaurant design to provide a taste of the Motherland to its loyal customers and so there was no surprise to find Borscht on the menu.

Ingredients Required:

• 3 potatoes, diced
• 3 beetroot, thoroughly washed (precooked beetroot will make life easier but less authentic)
• 1 white onion, finely chopped
• 2 carrots finely chopped
• 1/2 head of cabbage, thinly chopped
• 1 can white beans
• 1 large knob of butter
• 2 bay leaves
• 2 table spoons of reduced chicken stock or a couple of stock cubes.
• Juice of one lemon
• A large pinch of freshly ground pepper
• A small heap of chopped dill
• Salt to taste
• 200g sour cream
• A handful of fresh chives

The Method

1. Fill a large cooking pot with water. Add beetroots, cover, bring to the boil and cook for about an hour.

2. Once you can smoothly pierce the beets with a knife, remove from the water and set aside to cool.

3. Now add the potatoes into the same water and boil for 15-20 minutes until soft.

4. In a deep frying pan sautée your carrots in a little butter and add the onions. Sauté until all the vegetables are soft and the onions are translucent.

5. Once the potatoes are cooked add the sliced cabbage to the pot.

6. Meanwhile peal and dice the cool beets. When you peel beets, use rubber gloves over your hands unless you want red fingers. Once chopped add beets back to the pot with potatoes and cabbage.

7. Spoon in the chicken stock, lemon juice, pepper, bay leaves and the white beans and stir with a wooden spoon.

8. Now add the sautéed carrots and onions and the chopped dill.

9. Cook for another 5-10 minutes, until the cabbage is done.

10. Serve with a dollop of sour cream and some chopped chives.