How To Make Crushed Roasted Peanuts

How To Make Crushed Roasted Peanuts Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crushed roasted peanuts are a popular addition to many south east Asian dishes and sauces. They’re easy to make too. You’ll need about 80g raw skinned peanuts (also called blanched peanuts) to yield about ½ […]

Satay Sauce (Sambal Kacang)

Satay Sauce(Sambal Kacang) Like this recipe? You’ll love my online Indonesian cooking class! This Indonesian satay sauce recipe was taught to me by chef Hasan Yeoh from Kko Kko Balinese restaurant. It makes a thick peanut paste that keeps in the fridge for a couple of months. When you’re ready to serve, mix it with […]

Gado Gado

Gado Gado Like this recipe? You’ll love my online Indonesian cooking class! Indonesia’s popular salad, gado gado, is made with the same delicious peanut sauce as satay (see video below). Gado gado translates as ‘jumbled’ and can be as simple or elaborate as you like, so add some lontong (compressed rice), boiled potato, boiled eggs, […]

Prawn Salad with Mustard Fruits

Prawn Salad with Mustard Fruits Like this recipe? Visit Modena with me on my small group food & wine tour of Northern Italy. This is the pescatarian version of a simple, delicious chicken salad I had in Modena. It’s the mustard fruit, pine nuts and balsamic vinegar that make it special. Of course you could […]

Muhammara Recipe (Turkish Capsicum & Walnut Dip)

Muhammara Muhammara is an easy Turkish capsicum and walnut dip that’s so delicious, you’ll be whipping it up to serve alongside everything. It’s especially good with seafood and a wonderful addition to a mezze table. I like to oven roast capsicum as the slower cooking gives a deeper flavour. But if you’re short on time, […]

Grilled Prawns with Pear & Walnut Salad

Grilled Prawns with Pear & Walnut Salad Grilled prawns with pear and walnut salad is the perfect dish for entertaining as most of the preparation can be done ahead of time, and cooking the prawns only on the shell side ensures they’ll be the juiciest you’ve ever tasted (see video below). Prawns oxidise quickly once […]

Romesco Sauce

Romesco Sauce Originating in the region of Catalonia, romesco sauce is one of Spain’s most popular sauces with as many variations as there are cooks. It’s very versatile, especially popular with seafood but also delicious with poultry and red meat. The essential ingredients are nuts, tomatoes, garlic, vinegar, olive oil and red peppers. Traditionally, dried […]

Salmon Bisteeya

Salmon Bisteeya Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too, especially gorgeous pink salmon – and a seafood version is even quicker and easier to make as there’s no need to poach the fish before assembling the pie. Traditionally the egg is scrambled […]

Blue Mackerel with Romesco Sauce

Blue Mackerel with Romesco Sauce Spaniards love oily fish, including mackerel, sardines, tuna, bonito and anchovies; and their tangy, slightly spicy Romesco sauce is a great accompaniment to any of these (see video below). I love blue mackerel for their thin plate-sized fillets and gorgeous edible patterned skin. The thin fillets only need a few […]

Basler Läckerli

Basler Läckerli Discover more regional specialties on my small group food & wine tour of Switzerland! Basler läckerli is a delicious sweet treat that’s a specialty of the Swiss canton of Basel. It’s sometimes made with hazelnuts instead of almonds and some recipes use either just orange peel or just lemon peel, so feel free […]

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