A fantastic Japanese / Korean tsukemono (pickle) that is eaten together with the refreshing pickling fluid. Good on a hot day with barbecued or spicy dishes. The original recipes says it is a good remedy for hangovers, too. I was not able to verify that.
True fast food from Shanghai, “kai yang cong you mian.” Very little work, few ingredients, lots of taste. Serves 4. Continue reading Shanghai style noodles with spring onion oil
A moist, textured cake. I plan to develop the tropical flavours more in future iterations. Continue reading Banana cake
My brother-in-law has perfected his own version of Japanese tempura batter for deep frying fresh fish caught off his boat. Continue reading Ollie’s batter
A staple of the Middle East, delicious with all sorts of things. The beetroot turns them hot pink. Continue reading Turnip pickles
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.
Another staple dish of Japanese izakaya “tapas” cuisine. Traditionally, this is made with gobo, a Japanese burdock root but works well with carrots, turnips and salsify. Easy and fast to make. Continue reading Kinpira
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