Smoked Haddock Fishcakes with Creamy Cheese Sauce Filling
These large smoked haddock fishcakes are filled with a luscious, creamy cheese sauce. The smoked haddock brings a depth of flavor, perfectly complemented by the […]
Recipe
Cod Fillet Fishcakes with Creamy Parsley Sauce Filling
These cod fillet fishcakes are crispy on the outside and soft on the inside, with a delightful creamy parsley sauce filling that adds a burst […]
Albacore Tuna Poke
A recipe for fresh and flavourful Albacore Tuna Poke with Jalapeño, Cilantro, Red Onion, Chopped Scallion, Fresh Ginger, Local Seaweed Salad, and Sweet Soy Reduction. […]
Sapi Lada Hitam (Black Pepper Beef Stir-Fry)
Sapi Lada Hitam (Stir-fried beef with onion, bell pepper, garlic black pepper brown sauce) for two people is a classic Indonesian dish. The dish began […]
Fresh Pacific cod, carrot puree, lemon dill aioli, Meyer lemon olive oil dressed micro greens
This elegant dish combines the delicate flavors of seared cod with a vibrant carrot puree, tangy lemon dill aioli, and a fresh micro green salad […]
Spinach, Smoked Cheddar & Mushroom Pithivier
A Spinach, Smoked Cheddar, and Mushroom Pithivier is a savory pastry dish that features a rich combination of flavors and textures. The term “pithivier” refers […]
King Prawn and Mixed Meat Foo Yung (Chinese-style fried egg omelette)
A recipe for King Prawn and Mixed Meat Foo Yung (Chinese-style fried egg omelette) that serves two people. Ingredients For the Foo Yung 4 large […]
Bitter Melon (Momordica charantia)
The Bitter Melon (Momordica charantia: Family: Curcurbitaceae) a.k.a. Bitter Gourd or Karela (in India) and Shan Ku Gua in Taiwan is a vegetable which is […]
How to Prepare Miso Soup
Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. Many ingredients are […]
Making The Classic Fruit Leather
The fruit leather is an easy way to turn fruit puree into a stable product which appeals to children and adults alike. In the Middle […]
Marrowbones (Os à Moelle) with Red Onion and Fresh Herbs
Marrowbones are delicious and not just something you give to the dogs. It is a classic of the Paris Bistro scene and a symbol of […]
How to Prepare a Consommé
Consommé is what chefs describe as a thin clear soup. It is to all intents and purposes a strong flavoured stock which has been cleared […]
Chinese Style Recipes Using Salmon
1. Steamed Salmon with Ginger and Scallions Ingredients 2 salmon fillets (about 6 oz or 170 g each) 1 inch (2.5 cm) fresh ginger, julienned […]
Restaurant-Style Golden Egg Fried Rice
Restaurant-Style Golden Egg Fried Rice (Huang Jin Dan Chao Fan) Yield 2 servings (restaurant portion) or 1 large main Equipment Required Carbon-steel wok (30–36 cm) […]
Shortbread
Shortbread is an old Scottish baked biscuit which is traditionally made with one part white sugar, two parts butter and three parts flour which was […]
Boeuf Bourguignon
Boeuf bourguignon is an easy dish which makes fantastic use of beef. One of the French classic dishes and a casserole indeed, for a cold […]
How to Prepare Smoky Baked Beans
The idea behind smoky baked beans comes from turning this staple of the lunch and dinner table at home in the middle of the week […]
Leek And Potato Soup
A classic, easy to make soup for a hearty evening supper. Serve with croutons and garnish with watercress. This recipe makes the most of creamy […]
Preparing Beef Stroganoff
Beef Stroganoff makes a for a hearty meal. It is according to Wikipedia a Russian dish which involves sautéed pieces of beef served in a […]
How to Make The Great Indian Chutney
We look here at two classic chutneys from India. Most are used for Indian dishes as a dipping sauce. One of our favourites is tamarind […]