I had my first taste of Ceviche while filming near the Chilean border with Peru, in a plastic shack on the beach, very memorable. Ceviche is a traditional Peruvian dish that has become popular around the globe. It is also very easy and quick to make, requires no cooking and is the perfect summer dish. The basic components are raw fish cured in citrus juice, chilli, alliums and aromatic herbs. There are infinite variations, below are some tried and tested examples, including a vegetarian version. Continue reading Ceviche
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
I love Rhubarb and I wanted to see what can be done with it beyond deserts and sweets. Since it is a vegetable and because of its tartness, Japanese pickles came to mind, so I tried a miso curing technique and it turned out wonderful, sour, umami, fruity, crunchy. You can use the same recipe with many different vegetables such as carrots, radish, turnip, beetroot etc. Continue reading rhubarb miso-zuke
I came across a bakery in Calabria once that was filled with the scent of elderflowers. I was intrigued and found out they were making elderflower bread. Delicious. This recipe is a ciabatta-based version of this. There is also a sweetish variety in Lombardy called pan meino, using cornmeal flour and polenta, there is a recipe here. Continue reading elderflower sourdough bread
This is a great cordial that preserves the taste of spring for all seasons. This recipe is for one 10-liter bucket. Continue reading elderflower syrup
This is a staple dish of Japanese cuisine that is a bit of work but well worth it. You have to start one day in advance but you get several dishes out of it in the process.
There is a multitude of recipes for this on the internet that are all confusingly different. The following is compiled from different ones. Continue reading Buta no Kakuni – Japanese braised meat