A quick and easy multi purpose fish stock, this is better than anything you can buy at the shops. Homemade fish stock, like most other types of stock, is so easy to do. You only need a few ingredients, and in the case of fish stock, only 25 minutes of simmering time. Why make your […]
A very handy basic vegetable stock recipe for all your needs. I call this European style, because I make a different one with ginger, spring onions and so on for Asian recipes. I’ll post that sometime soon.
A reader request, for those of you who don’t have access to them, here’s the promised tutorial! Slivered almonds and slivered pistachios are essential ingredients in my kitchen. We use them as toppings on so many dishes, both sweet and savoury: on rice, on stews, on puddings and on cakes. I can get them easily here […]
Grains of Paradise, are the seeds of Aframomum melegueta, a perennial plant native to West Africa. The seeds are contained within small, longish pods that develop from trumpet shaped flowers. Unlike black peppercorns, grains of paradise are just a touch spicy, so they make a great alternative if you have someone who can’t stand heat but wants […]
Methi leaves or Fenugreek leaves are an essential ingredient in Persian as well as Indian and Pakistani cooking. Fresh leaves are always preferable in the former, while in the latter 2, the dried version is used as often, and is known as kasuri methi. The leaves have an earthy, grassy and slightly sweet aroma and […]
Doubanjiang is the soul of Sichuan cuisine. Its deep, earthy, spicy and salty flavour is a secret weapon for many a Sichuan housewife, and is an essential ingredient in Sichuan cooking. There are many bean pastes and chilli bean pastes in China, but what differentiates the doubanjiang, or douban, as it’s also called, is the […]