On a recent girls’ night out, perhaps my first in over 2 years, I had the misfortune of ordering fish and chips for dinner at a joint more well-known for its hamburgers. My fish looked unrecognisable in its thick and over-cooked batter; a pierce with a knife revealed mostly air pockets inside and an unappetising oil leak. The French fries were cooked well beyond golden and limping with oil, not to mention smelling
I recently offered to help out at a kid’s birthday party and somehow ended up with the task of making the actual birthday cake. My first thought was to make Nigella Lawson’s Old-Fashioned Chocolate Cake, a simple two-tiered chocolate cake covered in a thick, chocolate frosting with maybe some (shop-bought) sugar flowers for decoration. Simple. I had made this cake many times before and knew it to be a very reliable recipe. But
A visit to most Chinese restaurants will reveal curry puffs on the appetiser menu and I am always a sucker for anything wrapped in pastry. I could sometimes quite happily forego the main dish and just sit down to a huge serving of curry puffs, but afraid of any negative reaction this could elicit in public, I’ve never quite gone that far. So making curry puffs at home, and eating them by the
Happy Australia Day! Although lamingtons have an iconic status in Australia and are enjoyed throughout the year, it seems rather fitting to make lamingtons for Australia Day. Lamingtons are quite popular at bake sales, and anyone growing up in Australia will know of the lamington drives, a fundraising event (usually in schools) where lamingtons would be sold by the half dozen to raise money for charity.
Don’t look too closely at this photo. No, really! A close inspection of this soup might not be so pleasant on the eyes, nor the tummy … Having had a rather intense week at work, I have been resorting to Bill’s Everyday Asian when I haven’t been reaching for the telephone to order (another) pizza home-delivery. One particular evening, I felt that making this Sweetcorn Soup from scratch, using fresh corn, would be a welcome
Here is another fabulous short-cut recipe from Bill Granger’s new book, Bill’s Everyday Asian. The Vietnamese have a popular dish called sườn nướng where the main component is a pork chop which is typically marinated with garlic, lemongrass and fish sauce. The pork is either grilled or pan-fried until it is golden in colour and caramelised, and served on a bed of plain Jasmine rice with accompaniments such as pickled carrots and daikon, fresh cucumber and
One of my all-time favourite Vietnamese dishes is chicken curry with sweet potato. My mum makes this dish using a whole chicken which is first marinated in a special mixture of Vietnamese curry powder and other seasoning, and then slowly simmered on the stove with an array of aromatics until the chicken is tender and almost falls from the bone. Towards the end, she adds potatoes and/or sweet potatoes which has been deep-fried