Saturday, 23 March 2019

Toulouse Sausages


I'm reposting this recipe as Toulouse sausages are one of my favourite tubular meats. Here, I've served them simply, with carbonara with homemade pasta. But, they'd have a great starring role in a sausage casserole and are a key ingredient in one of my favourite French dishes: cassoulet. 

Saturday, 17 November 2018

Kung Pao Chicken


After doing a bit of research into Kung Pao chicken, I found that there are a few different versions depending upon the region of origination in China. So this has become a bit of a mix up of those recipes and I've omitted some of the chillies - my heat tolerance is still pretty low - but feel free to throw in a few dried chillies along with the chicken. My recipe will give you an almost sweet and sour flavour with a background note of heat from the chilli sauce.

Monday, 4 June 2018

Zha Jiang Mian (Fried Sauce Noodles)


This recipe came about after I found some beef mince in the freezer and did a bit of research into Chinese noodle dishes using minced beef and pork.

Wednesday, 30 May 2018

Sweet Soy Glazed Pork Ribs


This recipe is delicious. I know that sounds sort of big headed. But it is. It's sweet, salty, moreish.
Don't be limited to pork ribs though. The glaze is also good with fried chicken, salmon or prawns.

Thursday, 22 March 2018

Cantonese-Style (sort of) Chow Mein


I've included "sort of" in the title of this post because I'm referring to the cooking style, not the ingredients themselves. Rather than throwing all the ingredients into the wok together, they're separated out and cooked individually, then combined at the end. This gives greater control over how each one is cooked and you're less prone to mistakes (like uneven cooking or burning).