Recipe – Guangxi-Style Smoked Trout Salad

Guangxi-Style Smoked Trout Salad 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 cooked prawns, barbecued squid or even sashimi salmon or tuna. […]

Recipe – Smoked Eel San Choy Bau

Smoked Eel San Choy Bau Use my smoked eel san choy bau recipe as inspiration for all sorts of san choy bau, wok-tossed chopped prawns or squid make great variations, as do chicken, quail or pork. To get neat lettuce cups remove outer lettuce leaves and reserve for another dish, cut out and discard the […]

Recipe – Potted Trout

Potted Trout Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot. Meats with a lot of natural fat could be sealed under a […]

Recipe – Aussie ‘Solomon Gundy’

Aussie Solomon Gundy Get More Caribbean Inspiration Here! Solomon Gundy is a classic Jamaican spread (also called solomon-a-gundy) made from heavily salted herring so strongly smoked that the flesh turns a reddish brown (thus ‘red herrings’). The rather odd sounding name comes from the old-fashioned English term salmagundi, referring to a highly-seasoned dish made from […]

Recipe – Potato & Fontina Tart with Smoked Eel

Potato, Smoked Eel & Fontina Tart This deliciously versatile potato & fontina tart can be vegetarian, but potatoes and smoked fish are such natural partners that I sometimes add smoked eel. Hot-smoked rainbow trout also works; either way use about 300g flesh if using seafood. If Fontina’s not available, use any mild washed rind cheese, […]

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