Bangers and Mash: The Classic Version
A delicious and simple dish, one can never underestimate Bangers and Mash.
Chorizo Nicoise Salad
There are nights where you just can’t bear to turn on the oven, or spend hours at the stove no matter how much you enjoy cooking, so during the summer I always have the ingredients for this salad ready in the fridge. A little prep, but worth it every time.
Brining: How to make my idea of perfect Roast Chicken
I don’t think there’s anything that can beat the nostalgia of a great roast chicken. The crispy skin, the juicy meat, the memories of conversation and family around the table always come back to me whenever I have it. Nowadays I make this chicken at least once a week, using a few tricks I’ve picked up throughout my career to lift it up a few notches.
Braised Shortib with Buttermilk Potatoes
Watching Burnt and there was a scene that had shortrib served in a little jar, and that inspired this dish. Rich mashed potatoes, slow cooked beef, the ultimate comfort food in a glass.
Master Stock Poached Duck with Raspberry Jus
A Master Stock is a stock common in Chinese cuisine that is flavoured with a variety of ingredients like soy sauce, cane sugar, Shao Hsing Cooking Wine, and the list goes on and on. The cool part to me is that it’s kept for years and years, just topped up with whatever is needed, and all of the flavours of everything cooked in it over the years infuses and intensifies the stock.
Chicken Ramen with Soy glazed Chicken Thighs
Growing up watching Naruto I always wanted to try real ramen, and having done my fair share of eating it over the last number of years, I think this might be my favourite weeknight recipe. Quick and easy once the prep work is done, its a hugely popular option for when my Girlfriend and I are in the mood for something comforting.