If you went to a Japanese restaurant with my parents it wouldn’t be too long before they started telling you of the infamous evening when, as a young child, they took me to a friends house for dinner. The wife had spent hours lovingly preparing a meal of her native Japanese cuisine. I obviously didn’t…
Gyoza are the Japanese version of Chinese pot sticker dumplings and both make ideal canapes or appetisers.
In supermarkets now you can buy a variety of ready made gyoza, both meat, prawn or vegetable based to keep in the freezer until cooking. Itsu is a brand that you will often see. In oriental supermarkets you will get a much wider choice and you can also buy gyoza wrappers to make you own.
For todays canapé I’m going back to Vietnam and although these are served all over Vietnam, rather specifically in this case I’m thinking of the Mekong Delta. We stayed in a wooden homestead on the delta and were served on our first night, make your own summer rolls with pineapple and a fish which looked a little like a piranha! I’m not going to show you that but suffice to say the addition of pineapple to the rolls is now something I always do as it brings a lovely sharp, sweet tang.
I’ve always loved these corn fritters since I first tried them in a local Thai restaurant. They are best served straight away but for ease you can precook them up to a couple of days before and then warm through just before serving which is idea when having a party or people round for dinner.
Some of you might be quite surprised by my day job which has nothing whatsoever to do with gardening or food other than I work for one of the UK’s largest supermarkets. One of the perks of my job however is to get to see the food that is going to hit the shelves before it comes out. In our food cascade this year the trend is going to be vegetarian and vegan party and Christmas food. This wasn’t much of a surprise but what was a surprise was that the food developers were having difficulty developing plant based party food that didn’t look generally brown. I suppose that when canapés are meat or cheese based we expect them to be brown, but are expecting a little more from a plant based canapé.
It’s time to put my asparagus to bed for the year but there is still time for one last meal and to take advantage of the box of free range eggs given to me by a friend from his own chickens so what could be better than asparagus dipped in to a a freshly boiled Legbar or Plymouth brown rock egg?
When is crispy fried seaweed not crispy fried seaweed?
Go to any Chinese restaurant in the UK and you will find crispy fried seaweed on the menu but in my travels around China where we ate many weird and wonderful things, including hot pots, Beijing duck, tofu shaped to look like tripe, apples grown in the shape of Buddha, shrimp paste fermenting in vats and dumplings that looked like goldfish but not once did we see crispy seaweed.
Falafel can easily be bought from the supermarket and you seem to be able to buy them in an increasing array of flavours from sweet potato to beetroot. Interesting as they may be, nothing beat the taste of freshly cooked hand-made falafel.
You may have heard of “Stoptober” and “Movember” but the buzz word this month is “Veganuary” where many people are become vegan for a month as a New Years resolution. I’m not a vegan or a vegetarian but I am trying to eat a mainly plant-based diet for most of the week, partly because I…
The weather is definitely on the turn. We had our first hard frost a few days ago and I’m typing this up in front of a roaring fire. On nights like this there is nothing as warming to body and soul as soup and crusty bread with lashings of butter.
Now is the season for British squashes and the allotment supplies plenty which are slowly ripening in the cool shed to be used over the next few months so Autumn and winter is an ideal time to use this seasonal vegatble.
In August and September the fields around here are filled with maize. It’s perfectly possible to get disoriented walking through the giant stalks of ripening maize, rustling in the breeze. On the allotment you can’t get lost in my sweetcorn patch but the ripening sweetcorn is stunningly sweet, better than any you will buy in the shop and if you use it in this recipe you will find it a-maize-ing!
There aren’t many children in the UK lucky enough to grow up with quality Lebanese/Armenian food on their doorstep. I was one of the lucky ones and there are numerous stories of me as a small child refusing to eat something that my long suffering mother had cooked and instead “running away” to my best…
We first tried padron peppers over twenty years ago in a small restaurant on a keyside in Mallorca. I still remember my mothers excitement the first time she saw the peppers for sale in the UK nearly fifteen years later which goes to show just how much this very simple dish had stuck in our…
“Most cookbooks assume that if the reader follows the recipe to the letter, they’ll get a dish right first time. This is so wrong. If you’re making hollandaise for the first time, you will, of course, screw it up” Or so said Anthony Bourdain who was Gordon Ramsey before Gordon Ramsey and much much worse. Making…
Brits reading this site will remember the famous slogan “Beans means Heinz” and for over a hundred years we’ve been sitting down to baked beans on toast for breakfast or lunch, so much so we seem to have almost forgotten that baked beans are an American introduction.
We first had this sitting on kindergarten sized chairs in a small street cafe in Hanoi old quarter with wail of mopeds horns buzzing by echoing in our ears. The place was so tiny that the owned produced only a handful of dishes, completely fresh, zingy and alongside the street bustle a wonderful assault on the senses.
I’ve seen almost as many ways to spell this dish as recipes. Mujaddara is a middle eastern grain and lentil dish with fried onions. It is an ancient dish dating back to at least 1,226 although folk law says that this is the dish that Jacob used to buy Esau’s birth right in Genesis.
I first made these in Hoian in a local cookery school where we made modest little pancakes which you wrapped with salad in rice papers. Imagine my surprise when ordering the same in Saigon and a supersized crepe the size of a small baby arrived.
When you read the back of even “heathy” wholemeal bread the list of additives is shocking. Pita is great fun to involve the kids with, sticky kneading and then watching the pita rise in to small balloons in the oven and they are also child’s play to make. These are great with Hummus Prep Time:…
As the recent humus crisis has shown, the people of the UK who previously would have viewed a chickpea dip as foreign muck have wholeheartedly embraced the humble hummus and now find it hard to forgo their leguminous fix.