Tuna Wellington An adaption of Josh Niland's tuna wellington, to be more suited for the homecook. 1 kg tuna fillet Yoghurt Pastry400 g plain flour200 g yoghurt (greek)30 g water (cold)280 g salter butter (grated )1 egg (beaten, for eggwash)Mushroom Duxelle500 g mushrooms (cup, portobello, swiss brown )4 cloves garlic1 brown onion100 g gheeCrepes330 ml
Weekly Sourdough A basic, beginner friendly sourdough recipe I use almost weekly! 375 g water300 g bread flour200 g wholemeal flour10 g salt1/4 c rice flour (for dusting )Leaven50 g water50 g flour25 g sourdough starterOptional flavourings120 g pepita15 g rosemary Day 1 - Make the leavenStart your leaven the night before you plan to
Basic Sourdough Starter A beginner friendly, basic guide to creating your very own sourdough starter! Jarscalesmixing spoon 50 g flour (plain or bread )50 g water (filtered, bottled or from the tap ) Day 1 - In your jar, mix together the flour and water, try to be accurate when weighing out the ingredients! I
Taiwanese Pineapple cake 150 g butter (room temp, softened)60 g icing sugar1 egg250 g plain flour1 pinch salt30 g custard powder20 g cornstarch10 g water Preheat oven to 180C. Beat the softened butter well and add in the icing sugar. Mix well with a spatula or whisk.Add in the egg and mix until well combined.
Lotus root and Pork soup A heartwarming delicious and simple soup from my childhood, perfect for any occasion. large pot 600 g Pork back bones1 kg Lotus Root Set a medium pot of water to boil. Wash Pork back bones well under running water. Once the pot of water is boiling, add in pork bones
Korean-style Spicy baby Octopus Stirfry Have you ever walked past baby octopus in the shops and wondered how to cook it? This Spicy Baby Octopus stirfry is beginner friendly and a great way to start out cooking with baby octopus! This delicious dish is quick, easy and healthy. It is also a one-wok wonder, making cleanup a breeze. If you want to make something different for dinner give this Spicy Baby Octopus Stirfry a try tonight! This recipe is inspired by the Korean dish Nakji-bokkeum. It’s flavoured with soy sauce, gochujang and corn syrup. The main flavours are spicy and sweet-savoury. It’s moreish and really opens up the appetite, making it great to pair with rice or noodles, as the filling of a lettuce wrap or as snack for beer and drinks. Cooking with baby octopus Baby octopus is much easier to clean and cook with than large octopus as…
Taiwanese Golden Kimchi Golden kimchi is not a true kimchi but rather a quick pickle that originated in Taiwan. It is usually made with wombok or sugarloaf cabbage and carrots. The pickling sauce is actually an emulsion of vinegar and sesame oil. Additionally, its beautiful golden colour comes from the beta-carotene of the carrots in the sauce. Alternatively, pumpkin is sometimes used to flavour and colour the sauce as well. The sauce is well balanced with sweet, salty and sourness which make it the perfect refreshing summer snack or side dish. It is also commonly served as an appetiser in restaurants or beer snack at bars in Taiwan. How long does it keep for? Because golden kimchi is not a true ferment, it unfortunately cannot be kept indefinitely. But if you use a sterilised jar and clean utensils every time you eat it, it will last for two weeks in…
What is sourdough starter? Sourdough starter a fermented live culture of flour and water. It is used as a means to leaven sourdough bread. Bread is typically made with yeast, flour and water. It replaces commercial yeast, to help the bread rise. Because the starter is rich in unique and individual microflora, the resulting sourdough bread will have its own rich, tangy and unique flavour profile. Starter is still a form of yeast, however it is made of naturally occurring wild yeast in the environment. What do I need to make my own sourdough starter? To make your very own sourdough starter, you only need a few ingredients and materials. You only need flour, water, scales and a jar! I recommend using filtered or bottled water if you want the flavour profile of your starter to be as controlled as possible. For flour, I’d recommend starting off with plain or…
Fluffiest Sourdough Pancakes These pancakes are made from sourdough discard and some simple pantry ingredients. They can be whipped up in less than five minutes and are so delicious and fluffy! These sourdough pancakes will help you start your day off right! I love making these fluffy pancakes on the weekend to enjoy with my family. Sourdough discard To make these delicious sourdough pancakes, you need a sourdough starter. Sourdough discard refers to the portion of sourdough starter that is thrown out before the starter is fed. These fluffiest sourdough pancakes are thick and fluffy because of the interaction of acids from sourdough discard and the baking soda and baking powder. These interactions creates lots of bubbles resulting in deliciously airy and fluffy pancakes! It’s a great way to use up sourdough discard and reduce food waste as well. If you don’t have a sourdough starter, it is definitely worth…
Thai Coconut Rice Thai coconut rice is a staple at any Thai restaurant and I always order it when I have curry! This deliciously perfumed rice is the perfect foil to rich flavoursome curry. The subtle natural sweetness of the coconut milk is brought forth by a little salt and palm sugar. The fragrance is a delicious combination of kaffir lime and coconut. This underrated rice will elevate any curry to another level. Tips and Tricks If you’ve always wanted to try making your own fluffy and delicious Thai coconut rice at home, here are some tips and tricks to make it a success! The coconut milk – I really recommend using full fat and not skim/ lite because the flavonoids of coconut that perfumes the rice is hiding in the coconut fat! If you use lite coconut milk, it means less coconut fat and therefore less fragrance and flavour!Wash…