Saint-Pierre Meunière Like Saint-Pierre Meunière? You’ll love my online French cooking class! Meunière is a classic French sauce especially popular with flat fish (often sole). Saint-Pierre meunière is a great example of how the most basic ingredients – in this case flour, butter, a little parsley and lemon juice – can produce the most delicious […]
Steamed Fish with Ginger & Spring Onion Like this recipe? You’ll love my online Chinese cooking class! The classic Chinese dish of steamed fish with ginger and spring onion is traditionally prepared with whole fish, but it’s just as delicious with fillets. The rice wine, soy sauce, sesame oil and peanut oil combine to make […]
Pan-fried John Dory with Sage Like this recipe? You’ll love my online Traditional Italian cooking class! This pan-fried john dory recipe has a cross-cultural heritage. It’s a pescatarian-friendly take on the Roman veal dish saltimbocca alla Romana inspired by classic French à la meunière. La meunière is the miller’s wife, and à la meunière is […]
Swordfish Chilli, Garlic & Lemon Like this recipe? Join me on a Southern Italian food & wine tour to discover more regional specialties! This recipe for pesce spada alla diavola – swordfish chilli garlic & lemon – is inspired by the simple flavours in the classic Italian dish ‘galletto alla diavola’ (see video below). Chilli, […]
How To Slice Fish For Sushi & Sashimi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Sushi and sashimi are two of Japan’s most popular seafood dishes. But what’s the difference between sushi and sashimi? Sashimi is raw fish without rice, whereas sushi always contains rice. In Japan a […]
How To Remove Pin-Bones From Fish Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Fish fillets are versatile, tasty and easy to cook. They’re a lot more enjoyable to eat if you take a few minutes to remove any fine pin-bones before cooking them. Pin-bones are the fine, flexible […]
How To Cook Crispy Skinned Fish Perfectly Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crispy skinned fish fillets are delicious and look great too. Even if you don’t like eating fish skin, it’s worth cooking fillets with the skin on as it helps protect the delicate flesh from […]
Sate Lilit Ikan Like this recipe? You’ll love my online Indonesian cooking class! Sate lilit, made from minced meat or seafood, is a specialty of Bali. On neighbouring Lombok minced satays are known as sate pusut and in Sumatra, where the mince is moulded into balls then threaded onto skewers, it’s called sate pentul. Unlike […]
Turkish Tuna ‘Meatballs’ (Balik Köftesi) Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! I learnt to make Turkish köfte (meatballs) from my friend Somer Sivrioglu. Traditionally he makes them with a combination of lamb and beef, but his technique – and the secret ingredient of semolina – work just […]
Porcini Risotto with Salmon Join my Small Group Food & Wine Tour to Northern Italy – Home of Risotto! While salmon isn’t indigenous to Italian waters – preferring the colder oceans further north – it is very popular in Italy. It’s delicious served with this earthy porcini risotto and the pink flesh contrasts beautifully too. […]
