Coriander Pesto Like this recipe? You’ll love my online Caribbean cooking class! I love classic basil pesto alla Genovese (see video below). Pesto means ‘pounded’ – the same as Provençal pistou – so when I had a couple of bunches of coriander leftover in the fridge I wondered what other ingredients might be added for […]
Aïoli Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Aïoli, the butter of Provence, is so much more than garlic mayonnaise. In Provence aioli is the centre of a grand feast of raw and steamed vegetables, boiled eggs and, often a little poached fish, called Le Grand Aïoli. […]
How To Make Caramel Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes It takes a bit of practice to learn how to make caramel – the skill is in knowing just the right moment to take the pan off the heat. Professionals make caramel without water, just heating pure […]
How To Make Caramelized Onion Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Good caramelized onion takes a steak sandwich, hamburger, or simple grilled sausages, from good to great! You can’t rush caramelised onions, it’s worth taking the time to reduce them down to a really dark, sticky mass. […]
How to Poach an Egg Perfectly Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Poached eggs are delicious for breakfast, in soups, and on top of a classic salade Lyonnaise. Knowing how to poach an egg perfectly is something many home cooks aspire to. And with a few simple […]
How To Make Coconut Cream & Coconut Milk Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Coconut milk and coconut cream are essentials in many southeast Asian recipes, from curries to laksas and rice dishes to desserts. While good canned coconut cream and milk are great standbys (and I […]
Crème Anglaise (Vanilla Custard) Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crème Anglaise (a.k.a. vanilla custard) is a versatile pouring custard that’s typically served with fruit desserts, such as crumbles and pies, and often poured into sweet soufflés at the table. As the name suggests, French speakers consider […]
Dashi Soy Sauce Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! While you can serve plain soy sauce alongside sushi, it can be quite salty. Master Sushi Chef Hideo Dekura introduced me to this more subtly flavoured dashi soy sauce blend (see video below). Dashi soy sauce is delicious […]
How To Make Sushi Rice Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Rice is fundamental to Japanese cuisine and, as such, is treated with great respect. The preparation of sushi rice is almost a ritual using traditional implements including a large flat-bottomed wooden tub (called a hangiri) and […]
How To Make Secondary Dashi Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Rather than discard the kelp and bonito used to make primary dashi, it can be reused to make secondary dashi. Secondary dashi is lighter in flavour than primary dashi and ideal in fuller-flavoured braised dishes and […]
