Use a medium level of fat to pork ratio, circa 30:70. Lean pork works as well but the meat will be tougher when cooked. Roll as thin as you can as they inflate. The small opening on the dumpling will… Read More
Recipes
Chivito
Chivito is the national dish of Uruguay. It is a thin slice of tender cooked beef steak (churrasco), with mozzarella, ham, tomatoes, mayonnaise and black or green olives, and commonly also bacon, fried or hard-boiled eggs, served as a sandwich… Read More
Recipes
Chilli Jam
Perfect for any cheeseboard or charcuterie platter. Sweet chilli jam is simply the obvious next evolutionary step up from sweet chili sauce (also known as Sweet Thai chili sauce), known as nam chim kai in Thailand that began life as… Read More
Recipes
Spanakopita
Spanakopita is a traditional Greek savory pastry. It is made with filo dough and cut in triangles, or squares and the interior may be filled with cooked spinach and onions. While different pies have been served in Greece since ancient… Read More
Recipes
Kashmir Kofta With Cardamom
Next to saffron, cardamom is the world’s most expensive spice. It is the seed pods of a herbaceous perennial, a member of the ginger family, growing wild in the jungles of southern India and Sir Lanka; it is also cultivated… Read More
Recipes
Vodka Cioccolatini al Peperoncino
To lessen the flavour of de-seeded chillies one could blanch or boil for 2 minutes. Download the .pdf from this link: Vodka Cioccolatini al Peperoncino
Recipes
Brioche, 3 – Ways
Brioche is a sweet, buttery bread that originated in France. Brioche can be eaten with breakfast, lunch, and dinner, making it a versatile addition to any meal. This is a two stage process: DAY 1: In the bowl of a… Read More
Recipes
The Not So Humble Cheese Toastie
The idea of a toasted cheese sandwich have been around since the early Roman Empire, obviously a sandwich was not conceived of in the form we view it at that time, and the French have been creating the Croque Monsieurs… Read More
In The Pantry
Setting a Charcuterie Board
Let The Meat Be The Hero. Charcuterie (/ʃɑːrˈkuːtəri/ (listen) shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ (listen) -EE; French: [ʃaʁkyt(ə)ʁi] (listen); from chair, ‘flesh’, and cuit, ‘cooked’) is a French term for a branch of cooking devoted to prepared meat products, such as… Read More
Recipes
The Mirabeau
Given that this is the Monaco F1 weekend I thought it fitting to conjure a new sandwich idea befitting of the location and of course, in keeping with the history. The high (haute) and low (bas) Mirabeau corners literally [sandwich]… Read More
