Recipes where fresh herbs play a starring role
Seafood Pot Pies Like this seafood pot pie recipe? You’ll love my online Australian cooking class inspired by Matt Moran! I love a pot pie as there’s no pastry base to fiddle around blind baking, just a flaky golden pastry lid. You can bake them in a ramekin, ovenproof bowl or soufflé dish and fill […]
Swordfish à la Bouillabaisse Like this recipe? You’ll love my online French cooking class featuring the food of Provence! It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique […]
Caribbean Fried Fish Like this recipe? You’ll love my online Caribbean cooking class inspired by Paul Carmichael! 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 […]
Mini Bánh Mí Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! 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. […]
Swiss Kohlrabi & Herb Salad Discover more delicious Swiss dishes 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 […]
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 Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! 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 […]
Mushroom Duxelles Like this recipe? You’ll love my online British cooking class! https://youtu.be/eqjjtczUezc 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 […]
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 […]
