Homemade baked beans and eggs on toast
If your only experience of baked beans on toast is with what comes out of a can, you are in for a treat. This homemade baked beans and eggs on toast is way superior in every way—a breakfast or brunch to savour.
Salmon banh mi (Vietnamese baguette)
Vietnamese baguette, or “bánh mì”, is popular well beyond Vietnam. And, the variations available in Vietnam go way beyond the well known “jambon” version. This salmon banh mi is inspired by bánh mì chả cá (fish cake in a baguette), a version widely available in Saigon.
Crispy black rice cake. Fresh salmon patty. Poached egg. Green peppercorn drizzle.
A lot is going on in this compact dish. The chewy black rice cake, fresh salmon patty, crisp salmon skin, and velvety egg yolk are complemented by the acidity and mild heat of the green peppercorn drizzle. Wonderful.
Pan-seared foie gras with a chocolate and orange sauce, dates and walnuts.
Exploring combinations of flavours is something some of us a driven to do. Sometimes disastrous, this time a success – this pan-seared foie gras with chocolate orange sauce was a truly luxurious taste experience.
Gusteau’s ratatouille on a polenta waffle
After eating ratatouille at a French restaurant, I couldn’t help thinking about how chef Gusteau’s ratatouille, in the movie of the same name, prepared by our culinary hero Remy the rat, looked so much more appetising, especially staged on a polenta waffle.
Baked potatoes with a blue cheese topping
While these baked potatoes with a blue cheese topping work great as a side dish, they are so flavorful that they make an impressive appetiser or tapas-style dish.
Roasted tomato and zucchini soup
Roasting tomatoes results in sweetness and complexity not evident when they are raw. Charred zucchini brings a little bitterness and crunchy texture. These define the character of this roasted tomato and zucchini soup.
Tét Treats – bánh tết and chả
The Lunar New Year, or Tét in Vietnamese, is a time for shutting up shop and eating and drinking with family and friends. With the markets all closed, there is a need for food that will keep for up to a week in Vietnam’s heat. So, presented here are two of those foods – bánh tết and …
Crab surimi spring rolls with Chinese sausage
Spring rolls feature significantly in cuisines across South East Asian. The fillings vary considerably by location. Taking that as my cue, these crab surimi spring rolls with Chinese sausage are in their own category of deliciousness.
Scallops wrapped in pancetta on a sweet potato puree
Pairing seafood and meat – surf and turf – has long been a thing. Scallops and cured meat are particularly complimentary. These scallops wrapped in pancetta were delicious. And the sweet potato puree made them even more delicious.
Chicken with dried apricots and brie stuffing. Mustard maple sauce
Dried apricots and brie are a great combination on their own. But chicken with dried apricots and brie stuffing is on a higher level. With the mustard maple sauce, this combination rose to a new level of awesomeness. And yes, that is a word.
Mushroom and chestnut puree, roasted baby potatoes, roasted garlic
Some say it is all about the sauce. The mushroom and chestnut puree was the star that drew the supporting cast of ingredients together.
Ras-el-hanout couscous with corn, red peppers, and chickpeas
A North African style dish, the predominant flavour in this chickpea and couscous dish is ras-el-hanout, a combination of spices commonly used in Moroccan cuisine.
Parmesan crusted cauliflower, quinoa, blueberries, and feta salad
The nutty characters of the parmesan-crusted cauliflower and the quinoa marry perfectly with the sweet roasted red peppers, the salty feta cheese, and the blueberries’ acidity – a true harmony of flavours in this roasted cauliflower quinoa salad.
Chinese sausage waffles with a warm pea and red pepper salad
These Chinese sausage waffles have that freshly baked bread aroma from the yeast. Layered on that is the sweet umami character of the Chinese sausage or lap xuong in Vietnamese. These pair perfectly with the miso enhanced pea and red pepper salad.