Herbs add freshness and colour to recipes and are often the signature fragrance of a cuisine. They’re easy to grow in pots on the kitchen counter, planter boxes on the balcony or a garden bed, so they’re on hand to brighten dishes all year round. Here are some of my favourite recipes using fresh herbs.
Prawn Laksa Lemak Like this recipe? You’ll love my online Singaporean cooking class! There are as many different versions of laksa as there are cooks, every Singaporean and Malaysian adds their own spin and there are distinct regional variations. Not all laksas contain coconut milk, but laksa lemak always does. Laksa lemak originated around the […]
Garlic Squid Like this recipe? You’ll love my online Spanish cooking class! Spaniards love meat or seafood cooked in oil and garlic: garlic prawns, garlic chicken and garlic squid. I use beautiful southern calamari for this simple tasty dish of calamares al ajillo as I love their delicate flesh, but you could use any squid, […]
Octopus Cooked Ossobuco-style Like this recipe? You’ll love my online Northern Italian cooking class inspired by Alessandro Pavoni! With its firm texture, octopus lends itself perfectly to the long slow braise that makes traditional ossobuco so delicious and fall apart tender. Large ‘hands’ of octopus tentacles can be cooked this way as well: cut them […]
Portuguese Clams in White Wine Like this recipe? You’ll love my online Portuguese cooking class! Clams are very popular in Portugal. Amêijoas com vinho branco (Portuguese clams in white wine) are typically cooked over an open fire in a traditional cataplana, a metal vessel made of two concave halves that clip together to tightly enclose […]
Guangxi-Style Smoked Trout Salad Like this recipe? You’ll love my online Chinese cooking class! This Guangxi-style smoked trout salad is inspired by a versatile pork salad by Spice Temple chef Andy Evans. It’s more a concept than a recipe; Andy usually makes it with char siu (see video below) and it’s just as delicious with […]
Baked Herb & Lemon Leatherjacket Like this recipe? You’ll love my online British cooking class! Baked herb & lemon leatherjacket trunks are a great introduction to whole fish. The coarse skin and large head (with its threatening spike) have been removed, and the thick white flakes of flesh lift easily off the bone. It’s also […]
Snapper Baked in Salt Crust Like this recipe? You’ll love my online cooking class Inspired by Janni Kyritsis! Snapper baked in salt crust is a wonderful dish for entertaining – it’s easy to prepare as most of the work is done ahead of time and it’s so impressive when unveiled at the table. Janni Kyritsis […]
Baked Rainbow Trout Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! With their colourful skin, baked rainbow trout make a gorgeous centrepiece for any table. I developed this recipe for Christmas Day to go with Matt Moran’s rough mint sauce (see video below). Versatile rainbow trout are just as […]
Rice with Fried Garlic & Shallot Like this recipe? You’ll love my online Malaysian cooking class! This simple side dish of rice with fried garlic & shallot is a vegetarian take on the rice served with classic Hainanese chicken rice. The fried shallot and garlic add plenty of flavour without using stock; just remember to […]
Churri Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Churri is the traditional accompaniment to Indian biryani and roasted meats, the fresh herbs and tangy yoghurt and buttermilk brighten up the slow-cooked meat and rich onion. Use a natural pot set yoghurt if possible, like the buffalo yoghurt from […]
