Despite lots of heavy food, sugar, alchohol and grey winters the Danes are a surprisingly healthy bunch. Their legendary rye bread has a lot to do with that. Makes 1 loaf or multiply quantities by 2.2 for two.
Malaysian in origin. The noodles are medium size egg (wheat) noodles suitable for frying. Continue reading Hokkien chicken noodles
The feijoa is an unusual fruit originating in South America and grown in southern Russia, Iran and New Zealand. Their distinctive aroma comes from the chemical compound methyl benzoate and the taste divides opinion sharply – either you gag or find it ambrosiac. This dish takes them to the next level. Perfect for preserving too.
Something that often frustrates me with roast chicken is all the juices that go to waste, and modern chickens have a lot of water in them. This Moroccan dish collects all that into a more-ish stew of lightly assembled flavours to great effect. Continue reading Chicken Tagine with preserved lemons and olives
Classic Italian flavours and a beautifully simple preparation. Continue reading John Dory with tomatoes
I have a permanent dispute with my wife over how to cook rice. This method from The Guardian collates the best advice.
Take 450 g basmati rice, rinse briefly and soak in cold water for 30 minutes, drain well.
Place in a wide pot over medium heat with 585 ml cold water and a large pinch of salt. Bring to the boil, stir, cover and reduce heat to low. Cook for 25 minutes.
Remove from heat, stand 5 minutes.
The amount of water is likely different for Jasmine (Thai) rice. I will update the post when I’ve worked that out.
This is Boston clam chowder using New Zealand cockles. Nothing is thrown away from the steps in preparation so the flavours build. The key is to keep the shellfish, potato and celery as discrete morsels in a luscious matrix of cockle-flavoured soup. Continue reading cockle chowder