Kimchi jjigae (김치찌개) is a staple in Korean households. This stew, made with aged kimchi, is a hearty and delicious one-pot meal. Choose a casserole dish with a lid and add 300g of chopped pork short ribs or skinless pork belly, ¾ of a cup of roughly chopped aged kimchi, 1 finely sliced brown shallot,…… Continue reading kimchi jjigae
lap cheong
In China, sausages date back to the Wei and Jin dynasties (300–500 AD). Lap Cheong (臘腸) is a dried, hard sausage made from pork and pork fat. It is sweetened by candying the fat, which keeps the fat white and makes it translucent when cooked. Lap cheong has no starch, but has alcohol added and is sometimes smoked. Thomas…… Continue reading lap cheong
steamed blue cod with chilli sauce
Blue Cod (Maori: Rāwaru) is a wild-caught reef delicacy endemic to the coastal waters of New Zealand. Named for it’s colour, Blue Cod is not technically a cod, but rather a type of Sand Perch. It has moist white flesh with a delicate flavour, light texture and defined flakes. If you don’t live in the region, try…… Continue reading steamed blue cod with chilli sauce
ice cream cake
Fit for any celebration, this cake is very rich and will satisfy a lot of guests. The two layers of no-churn ice cream – pistachio and chocolate – sit on a bitter chocolate crust and are topped with a dark chocolate shell. Start making this a couple of days before you need it. Prepare a…… Continue reading ice cream cake
bolinhos de bacalhau
Bacalhau is the Portuguese word for cod, specifically dried and salted cod. In Portugal some say there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways. However you look at it, bacalhau is an iconic and ubiquitous ingredient of Portuguese cuisine. It was once a cheap ingredient…… Continue reading bolinhos de bacalhau
garlic zucchini
Here’s an easy to make, delicious dish to serve as a tapa or side dish for your next Spanish meal. Cut 2 washed and dried zucchinis into 1.25cm (½”) thick rounds. Put the slices in a colander, season with sea salt on both sides and let them rest for 30 minutes. Roughly chop 6 cloves…… Continue reading garlic zucchini
super fast roast lemon chicken
Out of time? Try this amazing pressure cooker roast chicken. Super moist with a ready-made sauce to boot! Another great recipe from recipetineats. Make a rub from 1 teaspoon of dried thyme, ½ a teaspoon of dried parsley, ½ a teaspoon of dried oregano, ¾ of a teaspoon of salt, ½ a teaspoon of freshly ground black…… Continue reading super fast roast lemon chicken
vanilla cake with berries
In an interview, Nagi Maehashi of RecipeTinEats said she tested this recipe 82 times! It’s a classic vanilla butter cake but has some Japanese techniques applied. The result in a soft and moist cake which will stay fresh for days. I decided it must be worth trying and I wasn’t disappointed. Cake: Preheat your oven to…… Continue reading vanilla cake with berries
roasted stuffed butternut
This stuffed and roasted butternut pumpkin (squash) is a beautiful thing to behold and delicious too! An excellent centrepiece for a vegetarian/vegan feast or as part of a celebration. Cindy cooked this one for just such an occasion. A winning recipe from the book RECIPETIN EATS: DINNER by Nagi Maehashi. Preheat your oven to 200°C…… Continue reading roasted stuffed butternut
halloumi chips + grilled asparagus
Halloumi (haloumi) is a traditional Cypriot cheese usually made from goat’s and sheep’s milk or sometimes cow’s milk. Because it has a high melting point, it can easily be fried or grilled. In this recipe, from Donna Hay, the cheese is coated with polenta and baked resulting in deliciously crunchy chips. Cindy served ours with aioli and sweet…… Continue reading halloumi chips + grilled asparagus
michelle picker cooks 