I’ve been successfully baking bread for some time using a minimal knead method. However I recently switched to an even better way of bread making that produces a tastier loaf with a looser crumb and wonderful crust … and also looks fantastic. The trick? A casserole dish.
Another simple yet effective side dish. Enhance your everyday potato wedges by cooking them with freshly cut rosemary along with rapeseed and truffle oils. The oil flavour combination subtly blends with the aromatics from the rosemary to create a stand-out side dish.
Every once in a while, an inspirational idea comes along that both simple and ingenious. Thus was the case with Over the Top Smoked Chili, conceived by Dawn and Johnny Barnes back in 2016. Once tasted, you’ll never go back to normal chili again. We haven’t.
Find out how to make a truly game changing dish with this simple technique.
During the first year of this blog, I picked up many valuable culinary tips, tricks and techniques from a plethora sources, both digital and real world. This led to significant improvements in our approach to home cooking.
The change that had the biggest positive impact was to cook food to temperature (rather than elapsed, fixed time). This has drastically transformed the quality of our entire home dining experience, as well as being a new avenue of “food adventure” to immerse myself in.
Take one Sous Vide Supreme. Mix in a Big Green Egg. Sprinkle with other kitchen equipment. Combine with tender chicken breast, vine ripened tomatoes, crisp asparagus tips, fresh basil and papardelle pasta.
The result was a meal truly greater than the sum of its parts. And the ingredient that bought it all together? Pickled celeriac.
Whilst on holiday, we discovered The Crumpet Shop in Seattle. A charming little breakfast joint, it backs onto the famous Pike Place Market, serving up a cornucopia of crumpets (sweet and savoury) to kick-start the day. We tried a few, the stand out being green eggs and ham, a clear nod to the classic Dr. Seuss book.
On returning home, we gave this a go … it’s now one of our go to breakfast dishes.
“Roast chicken in the Egg is great, but I miss having gravy” said my wife. This was indeed the case … spatchcock chicken cooked in our smaller Big Green Egg makes for a great dinner, however fresh gravy wasn’t feasible. Anther challenge was cooking something big on the lower level.
After pondering this, I came up with a simple solution, a Minimax 2.0 rig if you will. I just needed to cannibalise three of my wife’s meat skewers.
I saw a recipe for Hoisin Sriracha Chicken and thought “this looks lovely, I’ll make it tonight”. Sadly we were out of Sriracha sauce but did have ancho chili paste. So I used that instead.
And thus Ancho Chili and Hoisin Chicken was born. The spicy and vibrant ancho chili paste paired perfectly with hoisin flavours. The dish was completed with a tasty side of peppers stir fried in toasted sesame oil with a little pineapple juice.
I confess, there are a few steak posts in this blog … but heck, my wife and I enjoy a good rib-eye, it’s one of our favourite meals. How to improve on it, though? We recently found a way to enhance the flavour by several notches … searing with a bone marrow glaze.
I made the classic dish of Vietnamese braised duck and pineapple a while ago. It was good, however my wife suggested roasting the duck to bring out more flavour. I agreed.
Discussions with a friend in Saigon revealed that Vietnamese roast duck and pineapple isn’t a traditional meal in his country. He also liked the roasting idea. So I created a recipe and named the dish Vịt Nướng Thơm (a literal translation). My wife approved.
Burgers cooking on the BBQ are ubiquitous with warm, sunny summer days. Yet they can quickly become repetitive and ordinary. How to make them … well, less ordinary?
Through chance experiment we discovered that chestnut mushrooms, Dizzy Pig Red Eye Express rub and a little butter combine to exhibit an umami-like taste. Very left field and unexpected. So we used those ingredients in crafting some truly outstanding smash burgers.
We recently cooked some Vietnamese roast duck and pineapple for dinner. The baked pineapple rings were a harmonious blend of spice and sweet, and held its own in terms of texture and flavour.
My wife thought the pineapple (suitably paired with vanilla ice cream) would be a great dessert. She was right … as usual. And thus sweet ‘n’ spicy baked pineapple came to be.