I have been using a lot of Miso lately and stumbled across this concoction whilst drunk and craving something sweet and of course still wanting to use my favourite ingredient of the moment, MISO. I’m not sure what possessed me and quite staggered that I attempted to temper chocolate in my alcohol fuelled haze and…
KIMCHI – Just add FUNK
Kimchi is the national dish of Korea and it is pretty rare to be served a meal without it. Kimchi is a fermented spiced cabbage dish served traditionally as a side to offer spice, crunch and sour notes, cutting threw heavier dishes and refreshing the palate when necessary. I like to add it to everything…
Wild Mushroom Mapo Tofu, Kimchi, Pickled Enoki
This is a really delicious, warming and spicy dish showcasing tofu and its versatility. Originating in Chinas Sichuan Province, a region well versed in spice, this dish as you may have guessed contains a good kick of heat. The signature spice here is the Sichuan pepper, famed for its mouth numbing abilities. In this dish…
Wood Roasted Issan Style Wild Mushrooms
I particularly love South East Asian flavours. There is something so vibrant in the mix of sweet, salty, sour, and spicy notes that is so exciting to the palate. Combine these profiles with lick of smoke and plenty of textural contrast you are really on to a winner in my book. This dish hits all…
Sesame Prawn Toast
These little fellas are a regular on our takeout order and are often picked up as a snack by my girlfriend on a hungover Sunday from the local shop. Whilst they are always a satisfying treat nothing quite compares to the home made version. They are ridiculously simple and really quick to make too, so…
Clay Pot Baked Noodles with Prawns
Traditionally Chinese (I’m told) in origin, clay pot cooking has become common place in Thai cuisine. I ate this dish in many Chinese style restaurants throughout mainland Thailand and developed somewhat of a culinary crush on it. I was surprised, to say the least that I’d relegated it to fond memories and not tried it…
Pasteis De Bacalhau – Salt Cod Fritters, Chorizo Emulsion
I realise that my recent posts have been pretty ‘small bite’ heavy. I think it’s subliminally to do with the sheer volume of adverts pushing seasonal canapés. I thought I’d throw one more into the ring. These salt cod fritters are really simple, totally irresistible and a little more sophisticated than the supermarket alternatives. I’ve taken…
Vodka Battered Hake, Roast Garlic Aioli, Gochujung, Lime, Taco
I’ve recently been doing a bit of recipe development for a catering collaberation and this was one of the ideas that I was most keen to try. I’d seen a little while ago in a Korean cookbook a technique where the chef would use vodka in their batter to get a super crunchy and uber…
Crab Doughnuts
It’s been way way too long since I made doughnuts especially when I have such a weakness for these little balls of joy. I had been prompted to make them when working with the pastry chef of restaurant where I was recently working. She had been making mini doughnuts filled to the brim with melted…
Sourdough Starter – Your New Favourite Pet!
Central to the process of Sourdough making is the process of fermentation, which arises from the development of naturally occurring yeast in the dough. The process differs slightly from sourdough to that of commercial bread making where a commercially developed baker’s yeast is added to the dough. This is where the starter comes in to…
FORKIN DELICIOUS 