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
Tag: recipe
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
two cooked salads
These two Middle Eastern style salads make an excellent accompaniment for fried halloumi cheese, or grilled meat, chicken or fish. You could also serve them as part of a mezze (appetiser) first course. In this salad the combination of sweet onions and peas is balanced by salty preserved lemon. Heat some olive oil in a…… Continue reading two cooked salads
pepper steak
This has been my go-to steak recipe for many years. From the Margaret Fulton Cookbook, it’s cooked in a searing hot dry pan, has plenty of pepper, some tabasco for extra kick and a sauce made from the pan juices and added extras. Press a generous amount of coarsely cracked black pepper into each side…… Continue reading pepper steak
michelle picker cooks 