The other brilliant dish I tried from “Yotam Ottolenghi’s fusion feast” column in The Guardian. Continue reading “Cabbage with Ginger Cream and Chilli Oil by Yotam Ottolenghi”
His recipe column in The Guardian recently had some experimental fusion dishes under the moniker “Yotam Ottolenghi’s fusion feast”, so what did I do: I combined elements of two of these dishes… Continue reading “‘Caponata’ with Silken Tofu by Yotam Ottolenghi”
Further to my Ramen Bowl with Beef Sirloin post some time ago, I remembered that I should also post my recipe for the best home-made broth for Pho Ga, the Vietnamese chicken noodle soup. Continue reading “Pho Ga (Vietnamese Chicken Noodle Soup)”
This recipe is based on Bill Granger’s, Rice noodle pho with rare beef and star anise which can be found here.
Carrots and oranges as well as pumpkin and ginger are well-known and delicious combinations.
It is so incredibly tasty, I think that we have a new favourite way to prepare our tuna steaks! Continue reading “Tuna and Coconut Ceviche”
The second dish that we did was based on Jeremy Pang’s recipes I found on BBC Good Food: oven roasted char siu (BBQ-ed pork belly) with pickled carrots and mooli. Continue reading “Char Siu with Pickled Carrot and Mooli”
The “River Cottage Veg” cookbook by Hugh Fearnley-Whittingstall proves to offer a wealth of delicious recipes (i.e. more to follow….)
We kicked off 2016 with having a go at some Asian inspired dishes based on some bookmarked recipes and spices that we had in the pantry.
Three weeks in our food box subscription from Marley Spoon, this was one of the favourites so far: a delightful udon noodle soup.
I found some fabulous M’Hamsa Couscous (hand rolled and sun-dried for a toasted flavor) and tomato passata from Les Moulins Majoub. Time to get my tajine out and make a stunning veg-packed dish! Continue reading “Around the World – Morocco – Chickpea Tajine with Couscous”
Having seen many Asian recipes with slow roasted pork belly, I wanted to give it a go in the sous vide water oven and then finish it under a hot grill.