(Photo courtesy of UpBeatSquare)
I had some leftover dill mustard sauce from a previous meal, so I was inspired to cook this dish by a recent trip to Stockholm, Sweden. While I was there, I ate a lot of herring done three different ways; raw, pickled and fried. Pickled herring involves first curing the herring in salt to extract moisture, and then pickling in a vinegar mixture to add a sweet and sour flavour. Curing also helps to remove some of the fishiness.
Mackerel, like herring, is an oily fish and good-value-for-money in the UK. Oily fish has lots of good health benefits, but tend to degrade very quickly. So I cured the mackerel in a salt and sugar mixture first before grilling it to remove some its fishiness. Here I’ve served the mackerel with new potatoes tossed in a sweet and sour dill mustard sauce. An easy, cheap AND healthy meal to get you through the week.
Nick and I recently tied the knot in Bali, Indonesia. Why did we choose Bali for our wedding? Well, we loved our time living in and travelling around Asia, so we wanted to return to one of our favourite (and most romantic) destinations. During our two weeks away, there was one dish that appeared on practically every restaurant menu - beef rendang.
This famous Indonesian dish is made by slowly cooking meat in a variety of spices and coconut milk until most of the liquid has evaporated to give a rich, spicy curry.
With the unusually warm weather in London recently, we’ve been making the most of our outdoor BBQ while it lasts (which I’m told, won’t be for long). Although us Kiwis love our bangers on the barbie, even I have to admit that ribs are the ultimate BBQ food. This recipe is for ribs marinated in a classic BBQ sauce, or try a honey-soy marinade for a bit of an Asian twist.
This is such as summery dish - perfect for those long summer evenings with a glass of rosé. Salmon and dill is a classic combination and here I’ve paired it with a refreshing zucchini ribbon and green olive salad.
Lamb shanks can be found in a many gastropubs and restaurants, usually braised whole in a red wine and/or tomato based sauce. I’m not sure why pork shanks aren’t just as popular - they’re equally delicious and even better value for money. I’ve rarely seen them on menus or in supermarkets.
I love all forms of chilli - fresh, dried, sauce, oil, flakes - and the hotter the better! So when I came across this scotch bonnet chilli jam, made locally in the UK by Eddie’s Chilli Jam, there was no doubt it was coming home with me. Scotch bonnet is one of the hottest peppers in the world, so this jam packs a fair bit of heat. To counter the jam’s sweetness, I needed to pair it with something sharp and salty, with strong flavours to stand up to the spiciness. Sardines with jam sounds a little bit strange but with the heat from the chilli, and lemon and capers to cut through the sweetness, it kind of works. A surprisingly addictive treat!
Most vindaloo curries in Indian restaurants are made with lamb or chicken, but traditionally this dish is made with pork. Vindaloo originated in the Indian state of Goa, which was a Portuguese colony, so it’s believed that the dish is derived from a Portuguese pork stew made with wine, or “vinho”, and garlic, or “alho”. The story goes that the wine turned into vinegar on the journey from Portugal to Goa, and then local chillies and spices were added. The traditional version of this dish is quite different from what you get at restaurants, and in my opinion much tastier, so it’s definitely worth the while making it at home.
This is one of those recipes that requires a little bit of fore planning,to marinate the brisket overnight, but other than that it’s so simple. The meat is marinated inside aluminium foil, and then the next day, just pop the whole package into the oven to roast it “low and slow”. The brisket comes out really juicy and incredibly tender. Here I’ve served it with deviled eggs and celeriac coleslaw (both made with homemade mayonnaise) - my sort-of homage to American BBQ food.
This is a great way to use duck legs, which is almost half the price of breast meat. By slowly roasting in the oven, the Chinese five spice really gets into the meat, making it very flavourful and aromatic. The sweet, sour and spicy salad is a perfect accompaniment and helps cut through the fattiness of the duck.
Living in Boston over the last year, I’ve had my fair share of clam chowders - both good and bad renditions. Sometimes the clam chowder is just right - rich, creamy and full of seafood flavour. But other times it’s either too thick or too thin, you can barely taste the clams, or worst, the clams taste unfresh and like they came out of a can.
At home, I like to make a slightly healthier version by using potato and whole milk instead of cream to get the right texture and creaminess. It’s not completely healthy though as there’s still a fair bit of bacon! Here I’ve used fresh littleneck clams - if you can’t find fresh, frozen chopped clams are a decent substitute but I would avoid the canned ones.
I first tried bibimbap while I was at university. As a student, I was always looking for delicious and affordable food, and bibimbap fit the bill; a complete meal in one bowl. I didn’t have the dish for many years but fell into love with it again after happening on it in Koreatown, New York. Each element is tasty by itself - spicy pungent kimchi, lightly seasoned vegetables, sweet garlicky beef - but in this case, the whole is definitely greater than the sum of its parts. When all the ingredients are mixed together with the right amount of chilli paste, a runny egg yolk and balanced with plain white rice, the results are unbelievably good.
Pumpkin or squash soups can be a bit sweet; here I’ve roasted the pumpkin with generous amounts of garlic, thyme and olive oil to give a rich and savoury soup.