Yup its Sunday again and I’ve been back to Rumps gourmet butchers in Meadow Springs. Graeme’s pork ribs have been marinating for 24 hours but this time with lots of chilli, lemongrass and ginger and finished off with sesame oil and Char Sui Sauce. I made a chicken stock earlier and cooked the ribs in … Continue reading
Korean BBQ is fantastic. Go to your yellow pages, find the closest Korean BBQ restaurant and go – you’ll never look back. One particular favourite is marinated chilli pork. Strips of pork belly, marinated in a mild Korean chilli sauce. Some Asian supermarkets will have it marinated, frozen and ready for you to enjoy at home. Now … Continue reading
Middle of winter and we need something to warm us through. Introducing Mr Beef Rendang ! Now a rendang isn’t your typical curry, in fact it isn’t a curry at all. Rendang is more a spiced meat dish, typically dry in nature but fantastically full of flavour. Today I’ve cheated and used a packet mix. … Continue reading
CLICK FOR LARGER IMAGE If you’re a fan of mushrooms then this is the perfect recipe. Soft, silky and fabulously tasty. At your deli buy a selection of mushrooms, I used swiss browns, white mushroom cups, hon-shimeji, oyster mushrooms and dried porcini mushrooms. Don’t skint on mushrooms, they will shrink and you will wish you … Continue reading
So you like pork belly – well you’re gonna love this one. With a Chinese slant, this Asian inspired pork belly dish is packed with flavour and delivers a punch to send yuor taste buds quivering. Imagine slow brasied pork belly, infused with chilli, cinamon, orange and soy and brasied till it melts in … Continue reading
Saw a variation of this on telly the other day, mine is better. Start with skin on chicken breast and dust with curry powder and seasoning. On a medium-heat pan, fry the breasts with minimal oil for say 8 mins until the skin is golden and crispy. Drain the excess fat, there will be enough … Continue reading
Gotta love everything the Japanese do with their food. Mum and Dad used to take us for Teppanyaki for special treats. It started at Yamato and then moved to various restaurants around Hong Kong, until one day we were introduced to beef rolls. Extremely thin beef slices stuffed with garlic and spring onion, rolled and … Continue reading
