Recipes where fresh herbs play a starring role
Caribbean Fried Fish My recipe for Caribbean fried fish came about when I wanted a pescatarian-friendly version of Paul Carmichael’s Bajan fried chicken. Crumbed pan-fried flying fish is a specialty of Barbados and I think flathead makes a great alternative. You’ll only need about half the Green Seasoning for this recipe, keep the rest in […]
Mini Bánh Mí Banh mi are a take-away mainstay. They’re a healthy quick lunch to grab on the run and fun to serve as finger food or a starter if you turn them into little open sandwiches on slices of baguette. Inspired by leftover bits and pieces from a few weeks recipe testing, I whipped […]
Swiss Kohlrabi & Herb Salad Discover more Swiss specialties on my small group food & wine tour of Switzerland! The Swiss love creamy salad dressings, often using yoghurt to supply both the creaminess and a little tang. Finely sliced root vegetables such as kohlrabi or celeriac are often served this way. As celeriac are much […]
Provençale Omelette Like this recipe? You’ll love my online French cooking class featuring the Food of Provence! Provençal omelettes tend to be open-faced rather than the folded omelettes found elsewhere in France. They’re also often hearty with stronger flavours typical of Provençal cuisine – and they’re a great way to use up leftovers such as […]
BBQ Prawns with Smoky Garlic Butter The smoky parsley and garlic butter I often serve over a grilled steak is just as good with prawns. I love this method of grilling prawns in their shells without turning them onto the flesh side (see video below); the shell protects the delicate meat from overcooking and keeps […]
Mushroom Duxelles Duxelles is a classic French preparation of finely chopped mushroom and onion cooked down in butter with herbs (usually thyme or parsley), black pepper and salt, sometimes with a dash of cream, Sherry or Madeira. It’s used in a range of English recipes including stuffings, sauces and garnishes and, most notably, in beef […]
Potted Trout Like this recipe? You’ll love my online British cooking class! Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot. Meats with […]
Chinese Red-Braised Chicken Salad Like this recipe? You’ll love my online Asian Home Cooking class inspired by Cheong Liew! Red-braising is a classic Cantonese technique of cooking food in dark soy sauce and Shaoxing wine to give it a burgundy hue. Inspired by a recipe of Cheong Liew’s, I use those ingredients to marinate chicken […]
Sharbat Sekanjabin Like this recipe? You’ll love my online Persian cooking class! Sharbat is Persian cordial, a syrup flavoured with fruits and/or flowers, usually with a sour touch, that’s then diluted with water and served over ice. The word is related to sherbet, sorbet, shrub (in the drinks sense) and syrup, via the Arabic šariba […]
Baked Scamorza with Salami I love cheeses that melt to a lovely soft texture without becoming oily, like Italian scamorza. Baked scamorza is a perfect quick dinner with salad and some sliced salumi. In Italy it’s often topped with prosciutto, but I prefer slices of Salumi Australia’s picante (chilli) or finocchietto (fennel) salami for something […]
