Monthly Archives: May 2015

Siu Yuk/Cantonese style Roast Pork

  This recipe is a work in progress, I believe most foodies are in pursuit of the perfect version of a dish.  In this case, it’s trying to get the perfect cracking to what the Cantonese call siu yuk, literally translated as roasted pork.
  Crunchy crackling on top, and succulent tender pork on the bottom, this elusive dish has been sending people hunting Chinatowns across the globe for generations, in search of the perfect Southern Chinese delicacy.
  My mother could always make perfect siu yuk, making it look so effortless, unfortunately from what I could tell, she based alot of her measurements on experience, look and smell, something I’ve yet to master.
  My approach was with a little research and inspiration from other culinary heroes (thank you Raymond Blanc for the salt skin method of roasting), I’ve tried a more emperical method to getting that delicious duality from our little piggy friend.
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Fish Jook/Congee

I live half a world a way from where I was born.  One dish that I consider comfort food, a dish that you enjoy as a child, a dish when you’re feeling a little sick or a dish that reminds me of home, is jook or congee.

Basically a rice porridge/soup, one little scoop of rice can go a long way.  The beauty of this dish is that you can have it plain, or add chicken, fish, pork or any other condiments of your choice.  As a kid, my mother used to use a ham-hock bone, infusing it with it’s smokey, salty qualities, even better when you get at the bone marrow.

These days I tend to have it in the weekend, where I can make a large pot of it and share it over the course of a few days, as mentioned, a little can go a long way, from my heart to your stomach.

INGREDIENTS

A scoop of rice
Pinch of salt
Tablespoon of oil
3 litres of water
Ginger cut finely
2-3 Fish fillets
Finely cut ginger
Spring onions cut finely
Dried scallops (optional but recommended)

Chopped for your pleasure.

Chopped for your pleasure.


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Panko Crumbed Fish Fillets

This weeks dish, is a spin on the idea of crumbed fish being greasy and slightly heavy.  I thought I’d make my own version of the humble dish, but this time tweak it a little as a healthier alternative by using panko crumbs.

Normally you associate panko crumbs being used in Japanese katsu dishes, giving them a light crunchy texture, they add an extra dimension to your dish when serving it.  With a quick cooking time of in the oven for just 10 minutes, if you’re short on time, during the week this dish is perfect for those on the go.

INGREDIENTS

500 grams of white fish fillet of your choice
120 grams of panko crumbs
Smoked paprika
Dill
Oregano
Garlic granules
Flour
2x Egg (you can use just the egg whites of a healthier alternative.

Herbs and spices for the crust

Herbs and spices for the crust


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Kintan – Japanese Barbecue Review

One afternoon while wandering London, with a hungry belly, I came across restaurant chain I’d been meaning to visit for a while, reinterpreting Korean barbecue with a Japanese twist in the heart of Holborn area.  A well presented and friendly staff had us seated at our table letting us know what were the specials of the day, where we were pleasantly surprised that their Happy Hour was virtually all day long, potentially dangerous if you wanted to embrace the Salary man concept with a little sake, a little plum wine and a whole lot of beer.

Seated in the comfortable leather booths, in the middle of the table is a sunken electric grill, where a hotplate is placed, once your order is taken.  We opted for a mixture of red and white meats, along with starters and seafood, each with their own recommended dipping sauce and marinates.

The concept is pretty simple, you read of the menu  what you’d like and the waiting staff brings to your table all the marinated ingredients, where they’ll fire up the electric grill for you and at your own leisure, cook your own meal, with the sizzling aroma of the marinates and meats caramelising in the air.

Kintan

Kintan


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Poached fish in White Herb Sauce

I tend to eat a fair amount of seafood in my diet, one of the main sources of fascination is the amount of variety you can get with fish.  From the humble anchovy to the zebrafish.  If I can grill, fry it, poach, bake it or steam it, I’ll try a way to eat it.  One of my quick go to dishes, is to poach the fish, to make it a bit interesting, I like to add a bit more body sometimes to the dish by making a herb béchamel or white sauce, you can easily prep and have this ready to feed people, in literally 20 minutes from start to finish.

 

INGREDIENTS

450 grams of fish of your choice (I prefer cod as it’s not too flaky and holds itself well)
500 ml milk
50g butter
35g plain flour
salt and freshly milled black pepper
3x spring onion stalks
A pinch of pepper
A pinch of dill
A wedge of lemon

 

Nothing like fresh herbs being added to the mix

Nothing like fresh herbs being added to the mix


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