Wonderfully rich and sticky these beef ribs are sure to impress. Preheat your oven to 150ºC (300ºF). Brown 3 large or 6 smaller beef ribs briefly, either in a frypan or on a barbecue, and transfer them to a roasting pan with not too much excess space. Now, roughly chop 40g (1.4 oz) each of…… Continue reading beef ribs with lemongrass and tamarind
Tag: recipe
flourless lemon and poppy seed cake
This wonderfully moist, flourless cake is a variation of Claudia Roden’s classic orange and almond cake. In this version I used lemons and poppy seeds, a classic combination. And with a glut of lemons, why not? First boil 3 large or 4 small lemons until very soft. You can do this ahead of time and…… Continue reading flourless lemon and poppy seed cake
crab omelette
Although fresh crab is always the best, it can be expensive and time-consuming to cook and pick. Here’s an Asian-style omelette to make with ready-picked blue swimmer crab meat from the store. For the filling, remove the crab meat from its container and add finely sliced spring onions, 2 teaspoons of oyster sauce and ground…… Continue reading crab omelette
squid and water spinach salad
Water spinach (water morning glory, water convolvulus or in South East Asia kangkong) is a semi-aquatic plant which grows in tropical climates and is eaten as a vegetable all over Asia. I’ve used it in many cooked dishes but I also like it raw. Here it’s paired with tender poached squid in a salad with a…… Continue reading squid and water spinach salad
baked fish with saffron dressing
Dave cooked this amazing meal of whole baked John Dory served with grilled and steamed vegetables and a saffron dressing. The dressing was the perfect accompaniment for perfectly cooked fish. Preheat your oven or barbecue to 180ºC (375ºF). Place the fish – ours weighed 1.3kg (2.85 lbs) – onto a flat baking tray. Rub the…… Continue reading baked fish with saffron dressing
mojito tiramisu
Tiramisu might be a misnomer for this dessert but as it’s made with some of the same ingredients and methods as a traditional tiramisu, I’m sticking with it. I’m also being a bit liberal with the mojito label as a mojito is generally made with lime and not lemon juice. It’s a great combination of…… Continue reading mojito tiramisu
three sichuan salads
More cold dishes from The Food of Sichuan by Fuchsia Dunlop: “A Sichuan feast always begins with a teasing spread of cold dishes to arouse the senses and set the mood for the meal to come.” These three salads are all easy to make and delectable. Spicy steamed eggplant (aubergine) salad. For this salad, cut…… Continue reading three sichuan salads
sichuan cold-dressed chicken
Fuchsia Dunlop fell in love with Sichuan cookery when she moved there in 1994. She attended the Sichuan Institute of Higher Cuisine in Chengdu and was the first westerner to train there as a chef. Her Sichuan cookbook Land of Plenty, which was published 20 years ago, was voted one of the greatest cookbooks of…… Continue reading sichuan cold-dressed chicken
walnut lemon and cardamom cake
I spied this recipe in Moro The Cookbook by Sam and Sam Clark. The focus of the cookbook is Spanish and Muslim Mediterranean food, or food of the Moors. They describe this cake perfectly – moist and a little crumbly. The cake is also gluten free as long as you use gluten free baking powder.…… Continue reading walnut lemon and cardamom cake
vegetarian moussaka
This classic Greek dish is usually made with layers of eggplant and minced lamb, topped with a bechamel sauce. In this version mushrooms take the place of meat. It’s both satisfying and delicious. Slice 1.5kg (3.3 lbs) of eggplants (aubergines) into 1cm (less than ½”) slices. Brush with olive oil, season with salt and cook…… Continue reading vegetarian moussaka
michelle picker cooks 