Sauces, butters, mustards, pickles, preserves – condiments add zest, colour and interest to our plates. And you’ll feel so proud when you make your own! Here are some of my favourite condiment recipes.
Vietnamese Pickled Vegetables(Đồ Chua) Like this recipe? You’ll love my online Vietnamese cooking class! Vietnamese pickled vegetables, called do chua (đồ chua) in Vietnamese, are super easy to make and delicious served alongside any southeast Asian dishes. Traditionally vegetables were pickled during the warmer months when they were abundant, so they could be enjoyed during […]
Pistou (Provençal Pesto) Like this recipe? You’ll love my online French cooking class featuring the food of Provence! Pistou is the Provençal cousin of Liguria’s pesto, though it doesn’t contain any cheese or nuts and – unlike a classic pesto alla Genovese – the garlic in pistou packs a real punch. On its own as […]
Pesto alla Genovese Like this recipe? You’ll love my online Italian cooking class featuring the food of Liguria! Although pesto means ‘to pound’, the classic Ligurian pesto alla Genovese, from the port city of Genoa, is traditionally made by crushing – rather than pounding – the ingredients in a marble mortar using a wooden pestle. […]
Za’atar Like this recipe? You’ll love my online Lebanese cooking class! Za’atar simply means thyme in Arabic and the smell of wild thyme crushed underfoot as you walk through the hills in Lebanon is one of the most evocative aromas. Za’atar as a spice blend is a mixture of dried thyme, sumac (a ground […]
Lebanese 7 Spice (Baharat) Like this recipe? You’ll love my online Lebanese cooking class! The classic seasoning in most Lebanese dishes is 7 Spice, also called baharat, and each cook and spice merchant has their preferred combination and ratio of spices. Many blends contain more than seven spices, as the “seven” may more literally […]
How To Make Roasted Chilli Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson One of the great joys of Thai food is the way it layers flavours. Using a pinch (or two) of ground roasted dried chilli introduces a delightfully smoky resonant depth to all sorts of […]
How to Make Dried Turmeric Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Chef David Thompson showed me how easy it is to make your own ground dried turmeric (powdered turmeric) at home. Of course you can buy it but, as David says, “the perfume and taste […]
How to Make Dried Ginger Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Of course you can buy ground (or powdered) ginger. But chef David Thompson showed me how easy it is to make your own and, as he points out, “the perfume and taste of homemade […]
How to Make Dried Galangal Powder Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson You can buy powdered galangal in Asian grocers but, as Thai food expert David Thompson says, “the perfume and taste of homemade dried galangal powder is much more alluring and it’s so simple to […]
Sambal Terasi Goreng Like this recipe? You’ll love my online Indonesian cooking class! Sambal terasi goreng is the most common of the many sambals found throughout Indonesia. Sambal means chilli sauce and terasi is Indonesia’s pungent shrimp paste, virtually identical to Malaysian belacan and similar to Thai gapi. Sambal terasi originated in Java, where it’s […]
