Fresh veggies in a rich green curry sauce is not only healthy but intensely tasty. The wonderfully textured egg noodles encourage serving a few more spoonfuls of that tasty sauce.
Spaghetti Carbonara with Salami, Slow Roasted Tomatoes, and Broccoli
I found some New Zealand made Venison, Red Wine, and Chilli salami (made by verkerks.co.nz) while shopping at Raffles City Marketplace in Singapore. Couldn’t resist buying a few packs. Great with a red wine, but how about as an ingredient? The strong and complex taste of this salami suggested a carbonara, at least based on my restaurant experiences…
Seafood Pie
Pies go back a long way, and still feature prominently in western cuisine. They can be nutritious, delicious, and versatile. My fondness for seafood pies led to lots of experimentation with ingredients. This one works particularly well. The mussels and smoked salmon add bolder notes to the milder crab surimi and white fish. Cheese and a layer…
Shakshuka – North African eggs on tomato ragout
A Mediterranean take on bacon and eggs? No comparison, this is way better. Leave out the pancetta for a delicious vegetarian brunch.
Kimchi and scallop okonomiyaki
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation.
Roasted potato skins and arugula salad
Just made some gnocchi or potato pancakes? Use the left over potato skins in this delicious and nutritious roasted potato skins and arugula salad.
Gnocchi with Sun Dried Tomatoes, Basil, Walnuts, and Roquefort Cheese
Pillow like gnocchi made with sweet potatoes was a great foundation for some of my favorite tastes – the salty intensity of roquefort, the tang of sun-dried tomatoes, and the fresh fragrance and taste of basil.
Chicken stuffed with pancetta, asparagus, and brie. Veggie reduction gravy. Roast beetroot, marinated feta, and basil salad
The two distinct features here – the chicken and veggie gravy, and the beetroot and feta salad – compliment each other beautifully, but would also be great on their own.
Cream of giant shiitake mushroom soup
Came across some giant shiitake mushrooms in an organic vegetable shop. Turned out they make a divine cream of mushroom soup.
Seared scallops on a pomelo salad, topped with fried shallots and a Vietnamese drizzle
Fresh and delicate flavours abound in this dish. It certainly does what an appertiser is supposed to do, stimulate one’s appetite.
Parmesan crusted cauliflower, quinoa, blueberries, and feta salad
Roasted cauliflower has a nutty characteristic which marries perfectly with the nutty quinoa. The sweet roasted red peppers, salty feta cheese, and acidity of the blueberries and dressing bring these notes into harmony.
Sweet and sour baby beetroot, crispy salmon, green hummus, warm mushroom salad
This dish is all about colour – the vibrant look and the vibrant tastes. Reminds me of autumn.
Blueberry gin reduction, variations…
Blueberries are one of those really healthy foods, and gin has become my favoured spirit. And the combination is sensational. Here are a few serving variations I have tried… With Pain-Au-Chocolat…
Red quinoa risotto with pickled cherry tomatoes and grilled haloumi
Great colour here, visual and flavour. The red quinoa and red pepper puree “risotto” has a sweet nuttiness, enhanced by the umami from the parmesan. The pickled cherry tomatoes, infused with garlic and dill, add some “zing” which itself is nicely balanced by the creaminess of the grilled haloumi cheese.
Ginger miso chicken on a pomelo salad. Sesame snow peas
Chicken, like tofu, is one of those ingredients that takes on the flavours it is cooked with, they become part of its flavour. In this recipe the chicken clearly welcomes the sweet and salty ginger miso marinade and basting.
More…
Banh Mi Quinoa – Vietnamese baguette with a quinoa patty
Beetroot and ricotta gnocchi with a brown butter thyme sauce, walnuts and Roquefort
Salmon cake in baguette, Vietnamese style (Bánh mì chả cá hồi)
Scallops on a kimchi fritter with sesame mayo
Vegetable stock
Gnocchi
Sweet potato quinoa arancini balls. Black garlic balsamic drizzle. Green leaves.
Roasted fennel, cauliflower, and cannellini bean soup. Black garlic crumbs
Salmon seared in anchovy garlic butter with umibudo and black garlic
Grilled salmon wrapped in pancetta. Crispy potato waffles. Poached egg. Asparagus. Capsicum, roast garlic, and truffle drizzle
Herb infused falafel, chilli jam, green leaves, in home made pita pockets
Grilled miso corn red pepper and asparagus on flaked salmon. Poached egg. Ponzu dressing.
Black quinoa and pesto with roasted vegetables
Scallops wrapped in pancetta on a sweet potato truffle puree
Roast veggie and chickpea curry, Vietnamese style
Egg poached with truffle oil, wrapped in smoked salmon, on radish sprouts
Burger with pickled beets, smoky grilled pineapple, fried egg, and tomato and black garlic sauce. Grilled parsnip chips. Lettuce and fennel salad.
Apple and peach pastry with vanilla ice cream
Sweet potato and cauliflower mash with a chilled tomato and parsley puree topped with crispy parsnip
NZ Mussels steamed in wine and garlic
Tempura tofu on smashed cucumber with sesame oil and ginger
Seared scallops on mash spiked with black pudding. Roast garlic sauce.
Fish in ale batter with grilled haloumi and a mango walnut salad
Roasted sweet potato, leek, and mushroom broth
Seafood Chowder
Chestnut and mushroom puree, roasted baby potatoes, roasted garlic
Beetroot cured salmon. Potato pancake. Cucumber fennel and gin sorbet.
Scrambled eggs with shaved truffle on asparagus
Scallops wrapped in pancetta on a mushroom risotto
NZ Mussels in a NZ Chardonnay, parsley, and black garlic sauce
Baked Beans on Toast
Baked fruit and nut couscous with salmon
Black rice waffles. Roasted red peppers stuffed with ricotta, basil, and fresh mozarella
Cannelloni with a lentil stout and mushroom filling and blue sauce
Marinated and grilled gochujang tofu
Polenta waffles. Citrus cured salmon. Mixed leaves with red pepper and truffled mushrooms.
Sausage roll slice. Mushroom Marmite gravy. Charred zucchini and apple.
Herb crusted sea bass fillet on grilled parmesan polenta. Strawberry relish.
Chinese sausage (Lạp xưởng) waffles topped with a warm pea and roasted red pepper salad
