delectabilia
Delectably Different Recipes
Pumpernickel bread is a dark sourdough whole rye bread that is delightfully moist and nutty. Paired with the citrus cured salmon, asparagus in white wine sauce, and the quail eggs, we get complex yet complementary layers of flavour.
You can buy pre-made beef stock in many supermarkets. And if you are really desperate, there are stock cubes. But nothing beats making your own beef bone stock. Make a big batch and freeze what you don’t need immediately.
Gnocchi Al Forno is a classic Italian dish normally infused with sage. This creamy mushroom gnocchi recipe replaces the sage with shiitake mushrooms which contribute an earthy complexity.
Gnocchi is a form of Italian pasta with its origins in the Middle East and introduced to Italy during Roman times. You can buy ready-to-cook gnocchi, but here we describe how to make potato gnocchi at home.
This portobello mushroom recipe features a miso-glazed and grilled portobello mushroom. A wild rice salad accompanies this sweet yet earthy delight.
There is something about burgers. Carefully selected ingredients packed in a bun. This quinoa burger meets the challenge of creating a veggie burger that is at least as delicious as the animal-derived variety.
The mussels are grilled with roast garlic and a little butter. Roasted garlic has a subtly sweet taste that complements the mussels rather than overpowers them. To balance the sweetness, the balsamic vinegar adds a little acidity.
There is something special about piling a few select ingredients between a couple of pieces of bread. This grilled pineapple burger adds some brightness with the pickled beetroot while the black garlic and tomato sauce contributes loads of flavour enhancing umami.
The core ingredients of New Zealand mussels and sweet potato are enhanced in these sweet potato and mussel fritters with fresh ginger and chilli, adding a bit of a South-East Asian character. The tangy yoghurt sauce compliments the flavour, texture, and temperature perfectly.
The large succulent mussels that live around New Zealand’s shores are truly delicious. New Zealand mussels steamed in white wine and garlic is a classic dish, and for good reason.
This baked salmon couscous brings citrus flavors, berries, nuts, and salmon together into a fragrant synchronised package.
There is the “right way” to prepare gyoza and similar dumplings. But why be limited by that. Here are several assorted gyoza variations, together with some non-traditional dipping sauces.
Drawing on the distinct flavour profiles of several mushroom varieties, this vegetarian cream of mushroom soup with truffle oil is complex and satisfying. The drizzle of truffle-infused olive oil is the “special sauce” of this dish.
Asparagus wrapped with prosciutto is such a spectacular combination: great appetizer or tapas dish. When served with this earthy mushroom cream sauce pasta, a deeply satisfying main course is the result.
Chorizo brings a smoky salty dimension to these succulent scallops. The umami of the black garlic and the freshness of the lemon and sake perfectly prepare your mouth for the next course.
