Ingredients: 1 to 2 tbsp vegetable oil 6 plump good-quality sausages with herbs (1x400g pack) splash of red wine (if you have some) 175ml vegetable stock 10ml tomato puree 3 tbsp caramelised red onions 300g tinned peeled new potatoes 150g tinned chick peas 150g cooked pasta shells Method: Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). … Continue reading Sausage Hot Pot
Ingredients: 1 egg 1 tablespoon water ¼ cup (37 ML) bread crumbs 1/3 cup (50 ML) Parmesan cheese 4 pork chops 1 tablespoon olive oil Instructions: Heat oven to 400°F. Line cookie sheet with foil. Place cooling rack on cookie sheet. Set aside. In small bowl, beat 1 egg and 1 tablespoon water. In another small bowl, mix 1/4 cup bread crumbs and 1/3 … Continue reading Parmesan Crusted Pork
Ingredients: 2 green mangoes, finely shredded 100g Asian salad leaves 1 cup mint leaves 1/2 cup Vietnamese mint leaves 1/2 cup coriander leaves 1 cup Thai basil leaves 1/3 cup (50g) plain flour 2 teaspoons dried chilli flakes 200g fresh whitebait Peanut or sunflower oil, to deep-fry Dressing 1/4 cup (60ml) fish sauce 1/4 cup (60ml) rice vinegar 2 tablespoons grated palm sugar 1 long … Continue reading Whitebait Thai Salad
Ingredients: 3 tablespoons plus 2 teaspoons olive oil 16 sea scallops (about 1½ pounds), patted dry kosher salt and black pepper 1 bulb fennel, thinly sliced, plus 2 tablespoons fronds 1 small onion, thinly sliced 1 8-ounce bottle clam juice ½ cup dry white wine 1 pint grape tomatoes 8 slices baguette, toasted 1 clove garlic, peeled Instructions: Heat 3 tablespoons of the oil … Continue reading Scallops with Fennel & Cherry Tomatoes
BY AMANDA CUMMINS Certain smells, and I mean smells in a good way, take one racing back to a certain time and a certain place. One thing which triggers my memory bank is a sudden whiff of the scent my mother wore which brings a smile of remembrance: the swish of a many-layered skirt, pearls around her neck and a kiss at bedtime before going … Continue reading Trinidad Thyme
