Archive For January 2015
Now I have the attention of my dear, curious reader! Always eager for some dramatic news. Did our hero trip over a ski pole? Perhaps a slide on a fondue slick? Who is this unfortunate sleuth, anyway? In truth, this is old news …over one hundred year-old news, and the aforementioned detective is none other…
by Chrissie Walker It seems like anything fried in breadcrumbs is a winner with the whole family. The trick is to present moist meat with plenty of flavour and crunch. Yutaka Panko breadcrumbs certainly help with texture – sealing in those delicious juices and seasonings. Here is a spicy coating to enhance the natural…
From BBC Food Ingredients 450g/1lb boneless, skinless chicken breasts, cut into 2.5cm/1in cubes 1½ tbsp groundnut (peanut) oil For the marinade tbsp light soy sauce 1 tbsp Shaoxing rice wine or dry sherry salt freshly ground black pepper 2 tsp cornflour For the sauce 3 tbsp sesame paste or smooth peanut butter…
From BBC Food For a delicious way to cook duck, try this recipe for crispy-skinned breast with a homemade plum sauce. Ingredients For the marinade: 4 tbsp grated fresh root ginger 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp ground Sichuan peppercorns pinch of salt, to taste (optional) 6 whole star…
From BBC Food This retro dish is delicious in sandwiches and perfect for picnics and street parties. Ingredients 1.5kg/4lb free-range chicken 4 spring onions, sliced 6 garlic cloves, peeled, left whole 1 tbsp sea salt 10 whole black peppercorns For the sauce 1 tbsp vegetable oil 1 onion, chopped 1 tbsp curry…