A basic classical butter with numerous applications
My version of a culinary classic, mushrooms on toast. Pave bread toasted with Maitre d’hotel butter makes a heavenly base for meaty and delicate chestnut mushrooms. All surrounded with a mushroom and sherry infused sauce that brings out those nutty tones and enhances that rich flavour.
A super simple and quick vegetable stir fry recipe that will make re think why you ever ordered a chinese takeaway. Flash frying the sweetcorn and the mushroom to give you the much loved “wok hay” flavour that is in all good stir frys to be finished with an enveloping pepper and garlic oyster sauce that is just to die for.
A great winter recipe, luxurious pine nuts held together by sticky floral honey syrup, creating a delightful winter snack to go along with your favourite warm beverage or as a boost of energy before a hard days work. Great for those interested in the health benefits and flavours of the Asian diet.
A vegan Thai curry recipe made using the methods and techniques from the origin of this dish, the jungle. Using no oil in this recipe and only basic tools really takes you back to how food was prepared all those years ago, giving you a solid foundation of skills to allow you to create some of the best Thai curries out there. For those unfamiliar with the Jungle curry what makes it special is that it doesn’t use coconut milk in the gravy, as they only had access to fresh water they used that instead, making a firey clean dish that not only stands as a great meal but an amazing health tonic too.
Koreas answer to sushi. Crystal clear short grain rice encasing a myriad of seasoned vegetables and Soya mince, all wrapped up in toasted laver. I promise this will be the finest vegetarian sushi that you have ever tasted, taking you on a journey of flavours from the initial bite to the last. Giving full credit to institute of traditional Korean food as this recipe is an adaptation from the recipe book ” The Beauty of Korean Food”, a real great buy and a MUST for anyone interested in Asian cuisine.
A recipe brought over by my friend from India that is an excellent example of the term “beautifully simple, having many places on the table as either part of a breakfast or a larger family meal makes this dish incomparably flexible. The pairing with green bell pepper really does bring the cabbage to life, in sweetness and depth of flavour in this vegan recipe.
My first Korean post may not be the prettiest dish to reach your dinner table, but will amaze you with the remarkable respect, thought and spirit that goes into traditional Korean meals. The majority of traditional Korean food being designed to give you the widest range of nutrients possible makes this extremely healthy for your body and your mind. Traditionally served on ceremonial days, the name Japchae (Sun dried vegetables) came about because it is mixed with various vegetables.
The ancient and much loved combination of cheese and onion made seasonal with accompaniment of mildly sweet roasted pumpkin and fresh peppery watercress to cut through the lemony notes of the halloumi. I find this a perfect one for brunch as it can be put together in no longer than 30 minutes with very little washing up :).
A remarkably satisfying vegetarian curry that possess curried savoury flavours through the potato, sweet fresh tones from the kale flesh and an enveloping spicy base from the mild gravy. Using ingredients that are at their prime during the colder months pairs perfectly with the warming quality that this curry has. As well as being jam packed full of fresh nutrients.