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Tasty morsels from home and abroad - a collection of recipes, restaurant reviews and random culinary musings
This month’s Daring Cooks challenge set by Margie and Natashya, is an unusual one – making and cooking with nut butters. I tweaked the Asian Noodle Salad given, using peanut instead of cashew butter, and replaced the suggested prawns and (read full article)
When one mentions Thomas Keller, the celebrated French Laundry or Per Se (both boasting 3 Michelin stars) come to mind. But it’s not just haute cuisine that Keller dabbles in, with a handful of casual bistros (Bouchon) dotted across the States (read full article)
Before Chinese New year officially ends at the end of the week I thought I’d squeeze in another suitably festive recipe. Drunken chicken is a Shanghainese dish that is often found on the cold platter served at the start of a banquet. I prefer (read full article)
Every Chinese family has their own soy braised chicken recipe – the one my mum used to make had only chicken wings, as that was my favourite part of the bird as a child. In this version I add boiled eggs (like you would to Chinese braised duck (read full article)
Meals featuring a multitude of dishes (tapas, dim sum, mezze) really appeal to me – I like the feast-like quality and the choice it affords me (or perhaps I’m just greedy). These moreish chicken wings from the kitchen of East London rest (read full article)
Our recent visit to the Golborne and Portobello food stalls has got us so excited about London’s street-side grub we’re already planning our next outing, and if all goes to plan we’ll be hitting Whitecross St tomorrow. We’ve (read full article)
The first Daring Cooks challenge for the new year is Thai Satay (set by Cuppy of Cuppylicious). I’ve made the Malay rendition of this street snack before, but never the Thai version so was excited to give it go. I tweaked the given recipe a little (read full article)
Last night B was leafing through our well-thumbed copy of the Le Gavroche cookbook when he paused, looked over and declared it to be his favourite cookery book. I noted that he hasn’t actually cooked very much from it so he picked a chicken rec (read full article)
I’ve called this B’s Fried Chicken but it’s actually something his Dad used to make for him and his sisters when they were little. He has fond memories of clutching onto the bone (the thighs are partly deboned so that they resemble (read full article)
Katsu Curry (katsu karē), like Omu Rice, is a much loved western-style Japanese dish, first introduced to Japan during the Meiji era by the Imperial Japanese Navy who were inspired by a stew the British Navy served with curry powder (India was under (read full article)
After the success of my first Daring Cooks Challenge I was eager to get cracking on the next one, so was crestfallen when I discovered it was Beef Wellington and/or Salmon en Croute as I dislike both, having eaten more than my fair share of tragic ve (read full article)
This a super easy way to spice up (literally!) your Sunday roast. These beauties come out juicy and tender, with a sweet smoky note and a fantastic chilli kick from the chipotles. I like using poussins as they make neat one person portions without th (read full article)
I often come across the question “What is your favourite ingredient?” and always struggle for an answer – I’m fond of so many, it’s hard to settle on just one. But if I were forced to choose, my luxury option would be th (read full article)
I’ve never really cared for chicken livers, it has this unpleasant dry grainy texture when cooked that just doesn’t agree with me. However I make an exception for Chicken Liver Parfait, where the livers are blended to a wonderful (and muc (read full article)
There’s plenty of leftover rice from yesterday’s donburi, so naturally I made fried rice for supper tonight. I love fried rice, it’s so versatile, you can throw anything in – there really are no rules! This incarnation combine (read full article)
Home alone tonight so wanted something quick and simple. When cooking for one, there’s nothing better than a donburi (japanese for “rice bowl”), usually consisting of simmered meat over a bowl of rice. I’ve chosen to make an O (read full article)
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