When you mention bruschetta, most people tend to picture grilled bread topped with tomato and basil. While tomato and basil topping is a popular and familiar choice, you need only grill bread rubbed with garlic and drizzled with olive oil and seasoned with salt to be bruschetta. Bruschetta can trace its origins back to AncientContinue reading “Sardine Bruschetta with Roasted Tomato and Red Pepper Sauce”
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Who thought you could make Sardines Fine Dining?
Ahhh…the poor humble Sardine. Sardines are an acquired taste with a strong flavor and smell, and most people’s experience with sardines is limited to tinned sardines from the supermarket. Indeed, tinned sardines, dripping with oil, is my earliest experience, and my mother would sometimes give us mashed sardines on toast for lunch on the weekend.Continue reading “Who thought you could make Sardines Fine Dining?”
The Alchemy of turning Stock into Liquid Gold
Chicken Stock & Consomme’ A couple of days ago, I posted about saving money by breaking down chickens. Apart from having some lovely cuts of meat, you can use the leftover chicken frames to make stock. You can freeze the stock for later use or take it to the next level and make it intoContinue reading “The Alchemy of turning Stock into Liquid Gold”
Let’s get some clarity around Ice
Ok, so I’m a little excited about today’s post! Today, I’m going to explain how to make ice. Not just any kind of ice, but clear ice! I can hear some of you feigning excitement with a patronising “oh” right now. I know this is a topic I can get a bit obsessive about, likeContinue reading “Let’s get some clarity around Ice”
Chicken – It’s Cheap Cheap! How to Ease the Grocery Budget.
Let’s face it; we can all afford to save a few bucks! I, for one, have not been a stranger to living on a tight budget in the past. As such, I have looked for ways to stretch the budget to get more value for money. The answer, chicken! With meat being as expensive asContinue reading “Chicken – It’s Cheap Cheap! How to Ease the Grocery Budget.”
Bread & Butter Pudding – The poor mans pudding
Many years ago I was fortunate enough to take a master class with Marcus Moore when he was Executive Chef at Melbourne’s Sofital where he was awarded Three Chef Hats for Le Restaurant. Marcus had completed his formal training at The Dorchester Hotel in London under the tutelage of Michelin Star chef Anton Mosimann. IContinue reading “Bread & Butter Pudding – The poor mans pudding”
Lasagne and its ancient origins
Some of Italy’s most iconic dishes can attribute their origins to Ancient Greek cuisine. I have previously mentioned that the ancient Greeks made a cake called plakous, which may have been the forefather to pizza. I’m starting to sound like the father in “A Big Fat Greek Wedding” here, but the word Lasagne comes fromContinue reading “Lasagne and its ancient origins”
Thai-style Pumpkin Soup
I was fortunate enough to have holidayed in Thailand early in 2020, right before the pandemic hit. It may well be the last overseas holiday I get to have in a very long time. I have always enjoyed Thai cuisine, and it’s complex balance of sour, sweet, bitter, salty, and spicy flavours. Unfortunately, our understandingContinue reading “Thai-style Pumpkin Soup”
Back to the ’70s – Apricot Chicken
WARNING the following post contains a graphic image of retro cooking and may be disturbing to some foodies. With everything going on in the world today, it is easy to reminisce about simpler times. I was a child of the ’70s. It was not a decade without its own share of drama, with social changeContinue reading “Back to the ’70s – Apricot Chicken”
Southern Fried Chicken or should it be called McChicken?
Good things come to those that wait, and Southern Fried Chicken is no exception to that rule. It’s not that making Southern Fried Chicken is so much time-consuming as it is about patience. If you want succulent chicken with crispy breading, you will need to get organised and be patient. Sure, you can take aContinue reading “Southern Fried Chicken or should it be called McChicken?”
Fanks Kitchen 