Author: PK
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Sauces, Marinades and Seasonings
Their ability to enhance the flavour of your dishes makes sauces and the like an important element in your cooking arsenal.
Try a randomized selection of our posts for inspiration (or browse them all here) :
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Air Fryer Pork Belly With Perfect Crackling
An air fryer makes for super easy pork belly in 20 minutes.
The secret is to leave the pork belly uncovered (and unseasoned) in the fridge overnight. This will reduce the fat’s moisture content and that leads to crispy crispy crackling.
Simply
Lay a strip of pork belly fat side down. Roll the bottom of the strip up and over to get a roll.
Note: if the fat was not scored by your butcher, do that first with a sharp knife.
You could tie the roll with butchers string or simply pin it with bamboo skewers like I have below.
Season with salt and pepper and then pop the rolled pork belly into your air fryer, fat side up, for 20 minutes. If the crackling is not crispy, give it another 5 minutes cooking time.
Check out the rock hard crackling:
Enjoy,
PK
Here are more pork dishes and air fryer posts :
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Soups, Stocks And Broths
Stocks, broths and soups form an important part of your cooking toolbox. Try a randomized selection for some inspiration (or browse them all here ) :
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Deep Fried Whole Prawn Wanton Wraps
I bet you find these tasty fresh prawns, wrapped in wanton sheets and twice deep fried, a real crowd-pleaser. Despite looking very hands on, they are actually easy to make.
Simply
De-vein and shell your favourite medium sized prawns. Leave the very last tail segment on for visual appeal.
Then place each prawn diagonally on a square wanton sheet. Note that the tail end is pointing to the bottom left. Sprinkle a bit of water on the wanton sheet and roll the bottom right up toward the top left, rolling the prawn with it. Try and keep everything tight.
Use a bit more water to seal the pillow and then very lightly dust with corn flour. This will help the wanton stay together.
Bring enough oil to deep fry the prawns to 180c.
Add the prawns and cook until they are a light golden colour. Bring them out and drain out the surface oil.
Then fry the prawns again until golden brown.
Moist prawns on the inside but with an epic crunch:
Serve with a selection of dipping sauces. That is if you haven’t eaten them all yourself 🙂
Enjoy,
PK
Here are more prawn dishes and Asian cuisine:
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Lemon Pepper And Thyme BBQ Chicken Breast
This Mediterranean styled barbecued chicken recipe is guaranteed to wow your guests.
Slices of lemon (bruised to release their juice), olive oil, thyme and black pepper provide the epic flavours. To seal the deal the lemon slices are placed on the meat as it cooks, keeping it moist.
Want more flavour? Throw in some oregano and rosemary.
You could mix all the ingredients (plus salt and pepper to taste) in a zip lock bag, leaving it to marinade over night.
Here though I have layered the ingredients in a container and then drizzled the resulting stack with lemon juice and a bit of olive oil.
On medium heat, barbecue the breast meat, keeping as much of the other ingredients on the chicken as possible. When you have turned the meat, put the lemon slices back on top so the juices continue to add flavour.
Serving suggestion: Along with chips and a garden salad.
Enjoy,
PK
Here are more chicken dishes and Mediterranean cuisine:
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Lemon, Garlic And Olive Oil Sauce And Marinade
Perfectly balanced, this garlic and rosemary infused emulsion of lemon juice and olive oil provides a Mediterranean flavour punch. I use it as a marinade and for drizzling on salads and cooked meat.
Simply mix a 1/3 cup of fresh lemon juice, 1/3 cup of olive oil and two garlic cloves in a blender.
Let it whiz for a minute to force the oil into the lemon juice, giving you creamy, tangy sauce. I recommend tasting it at this point and adding a bit more oil if the lemon juice is overbearing. Whiz for another 30 seconds.
Chuck in some rosemary and you are done. It keeps about 10 days in the fridge but might need another whisking/shaking if the oil settles out.
Here I have marinated lamb ribs for 48 hours and cooked them low on the Weber:
Enjoy,
PK
Here are more cooking ingredients and sauces\marinades:
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Pork Dishes
Try a randomized selection of our pork dishes for some inspiration (or browse them all here) :
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Lamb Dishes
Try a randomized selection of our lamb posts for inspiration (or browse them all here) :
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Ingredients
Good cooking starts with good ingredients. Check out this random selection, I hope you find something new (or browse them all here) :
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