Author: PK
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Pasta: Fusilli
Fusilli is an excellent pasta shape for light sauces. It’s helix shape sucks in and holds the sauce. I like to make my own using my Philips Pasta And Noodle Maker. Here is a 15 minute ready meal if you make a simple tomato sauce using passata, before hand and freeze it. Boil the pasta…
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Jamie Oliver’s Perfect Poached Eggs
You can make poaching eggs as complicated as you like. It sometimes puts me off making them. So I love Jamie Oliver’s simple full proof methods that he demonstrates in the video below. The first method he shows did it for me. He just simmers the water and then plops the egg in. No whisking!…
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Insalata Di Polpo: Octopus Salad Antipasto
The colours, textures and flavours in this dish are so amazing that I almost couldn’t bring myself to eat it. Almost 🙂 I love the simplicity of the ingredients. All you need is some pickled baby octopus, julienned carrot and snow peas (both for crunch), some pasley/coriander and a splash of lemon. Enjoy, PK…
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PK’S Red Wine And Green Peppercorn Sauce
One of my favourite meals is a thick juicy beef steak smothered in a creamy pepper sauce. I make a white wine version that makes for a mean surf and turf but this is my red wine version with green peppercorns and crème fraîche. Steps Making the sauce (~15 minutes) Serving Ingredients 1 small handful…
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Crème Fraîche
Crème fraîche is made from a high fat content cream that has be soured using friendly bacterial cultures. It is smoother than sour cream and much less tangy. It holds up well when heated due to its fat content, making it perfect for cooking. It is also perfect for serving cold alongside cakes and pastries.…
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Ginger: Grow And Eat
Ginger root (originally from Southeast Asia) is one of the most common spices used in cooked dishes, baking, drinks and confectionery. It pops up in European, Indian and Asian cuisines having been traded and planted around the world. It is easy to grow in warm climates. I simply buried a few roots about 10cm down…
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Dried Crab Snack: Tamagogani
Tamagogani, a popular Japanese snack, are dried and seasoned little hermit crabs. You just know I had to try one when a friend of mine brought some back after being in Japan for a holiday. I found them overpowering fishy and with a curious sweet finish. I have since read that the best way to…
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What Are Rillettes?
Rillettes are a preserved meat product, traditionally using pork meat that has been salted, cooked and stored in its own fat. As such it is a type of confit. Wow it is a show stopper! It tastes a bit like rough textured pate and despite appearances, is not fatty or greasy. Try serving it on…
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Bamboo Shoots
Edible bamboo shoots are as the name suggests the young tender shoots of bamboo. Raw they contain they contain toxins but these are leached out when the shoots are boiled prior to sale. I buy them canned and always have some on hand for my stir fries, rice dishes, soups and even salads. They are delicately…
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Anderson’s Balsamic Vinaigrette
A good friend of mine knocked up this simple vinaigrette for me the other day. It took a simple green salad to the next level and I suspect it will also make an excellent marinade for any meat you throw it at. The best part is you make it the way you like, so have…
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