Marie Rose Sauce (Seafood Cocktail Sauce) Like this recipe? You’ll love my online Australian cooking class! I wish I could tell you the origin of Marie Rose sauce, but I haven’t found a convincing answer. It was popularised as a seafood cocktail sauce by British TV cook Fanny Cradock in the 1960s, though similar sauces […]
Turkish Stuffed Dried Eggplant Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! Strings of hollowed small eggplants drying in the sun are a common sight in eastern Turkey. Hollowing and drying summer vegetables to store for stuffing throughout the winter is a specialty of the south-eastern town of Gaziantep. […]
Sambal Goreng (Fried Chilli Paste) https://youtu.be/IHdQF4za4nw I love having good condiments on hand to add flavour to quick and easy meals. In Southeast Asia that’s often a sambal, and sambal goreng is one of the easiest and tastiest. Sambal means ‘chilli’ and goreng means ‘fried’ and I use this fried chilli paste in mee goreng […]
Prawns with Persian Split Pea Stew Like this recipe? You’ll love my online Persian cooking class! Prawns with Persian split pea stew is a seafood version of the classic Persian dish, khoresh-e gheymeh, in which lamb is braised in a rich sauce with yellow split peas. For me that dish is really all about the […]
North Carolina-style BBQ Sauce In the American South, barbecue sauce is as controversial a subject as the barbecue itself, perhaps even more so with regional variations being fiercely defended as the best, the original and the only sauce worth having. My North Carolina-style BBQ sauce is inspired by the mustard-based sauces of North Carolina. This […]
Persian Fish with Barberry Sauce This tangy barberry sauce is usually served with chicken in a traditional Persian dish called zereshk polo ba morgh, but I discovered that it works just as well with seafood. I like to use large pieces of a firm flaky white fish, such as ling, blue-eye trevalla or mahi mahi, […]
Fish Katsu Sando Use any firm, thick, white-fleshed fish for these delicious sandwiches which are traditionally made with pork schnitzel (tonkatsu). Crumbed prawns or chicken work wonderfully too – it’s really all about that spicy tonkatsu sauce. I like mine quite spicy, and serve extra Japanese mustard on the side, but you can tone it […]
Red Rice & Herb Cake Every rice-centred cuisine has a version of fried rice to use up leftover cooked rice. I created this red rice & herb cake inspired by the Vietnamese tomato rice, cơm đỏ, which Mark Jensen introduced me to. It’s a great way to not only use up excess steamed rice but […]
