Green pea hummus with crispy skin salmon and roasted baby beets
Inspired by the colours of autumn – green pea hummus topped with crispy skin salmon, vibrant sweet and sour roasted baby beets, and a warm vegetable salad.
Inspired by the colours of autumn – green pea hummus topped with crispy skin salmon, vibrant sweet and sour roasted baby beets, and a warm vegetable salad.
Are you minimising simple carbs and maximising nutrition? This version of arancini quinoa balls uses a sweet potato and quinoa mix wrapped around a piece of fresh mozzarella. The balsamic black garlic sauce brings some complementary acidity and umami notes while also looking quite dramatic.
There is something sensuous about the texture of these panko eggplant delights – the crispy panko breadcrumbs encasing the velvety eggplant interior. Not unlike a perfectly cooked crumbed oyster, except vegetarian. The freshness of the mint yoghurt sauce and the green salad provided very complementary additions to this dish.
Like many street food dishes in Thailand, the variations of Thai red curry noodle soup are endless. This version, using a red curry paste and a coconut seafood broth, was warm and satisfying. You will finish a bowl of this noodle soup feeling content.
Sometimes an ingredient exceeds all one’s expectations. For example, the black rice brings a delicious nuttiness to these yeast-based black rice waffles. They are also visually engaging. And the texture – so crunchy on the outside and chewy on the inside.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.