Lamb bone hot pot Nothing ever hit the spot quite like a Chinese lamb bone hot pot. When it was cold and dreary outside or when everyone succumbed to the same nasty flu, off we went to the lamb bone restaurant. There, huddled around a large bubbly vat of long stewed lamb broth, we put…
Category: Cooking Hacks
Andy’s Go-to Base Gravy for Balti Curry
Why do we need a base gravy for this dish? It’s tough to pick the “biggest difference” between British Indian food and “real” Indian cooking – beyond the fact that one has come through the lens of the restaurant industry rather than the homes and street stalls of the subcontinent. At home, most curries are…
Salmon Cakes made from Leftover Salmon Trimmings
I love salmon cakes. For Christmas breakfast, I make salmon cakes topped with sliced avocado, a poached egg and a drizzle of Hollandaise sauce. On a weekday night, I throw together salmon cakes drizzled with parsley sauce served alongside crispy potatoes and steamed veg. There’s no wrong time. Now, as much as I…
Pumpkin Tempura with Soy and Chili Dipping Sauce
Every Autumn the food bloggers go a little crazy over pumpkin. Just check Foodgawker this time of year and you’ll be bombarded with all kinds of questionable pumpkin concoctions. Personally, I’d like to get on board with the experimentation but my (British) husband simply refuses to even look at it…
Extra Crispy and Spicy Malaysian Chicken Chop
] What is a chicken chop and why is it called that? A chicken chop is a deboned chicken leg with about 1 in / 2cm of the tail end of the bottom of the drumstick left in. This not only makes it a ‘chop’ but also gives you something to hold on to when…
Tips and Tricks for the Perfect Roast Chicken
The perfect roasted chicken is a thing of beauty but very difficult to come by. Up until 5 years ago, I avoided anything roasted, always fearful of the dry, squeaky meat. Then I started experimenting and researching just how to get the perfect roast and thankfully I’ve never looked back. Now roast chicken is…
How to brine your poultry for maximum flavor
A brine for every season I’ve also created different variations of brine each depending on what flavor profile I want to bring out. I have a chili one for or for a spicy stir fry. I have a thyme and rosemary brine perfect for a Sunday Roast chicken or crispy chicken cutlets. There’s even a…