Falafel are a common Middle Eastern street food made from ground chickpeas. Stuffed inside a pita bread with some salad and condiments, they are the equal of a great burger but without the calories.
Vietnamese curries are quite distinct from those of Thailand, having more in common with South Indian curries, thanks, interestingly enough, to the French.
Cauliflower is such a versatile vegetable. Here it is used two ways, as a crumbed fillet, and as a creamy topping. My guests had to ask, what is this?
Chilli jam, or tương ớt in Vietnamese, is a common condiment in Central Vietnam. I first tried it in Hoi An with some Cao Lầu. Without a supply of the original, I had to make some myself. It turned out to be a delicious and very versatile addition to a wide range of dishes.
Had some prawn shell stock left over from a tom yum goong dish and what better way to utilise it than in a bisque.
“Kimchi Bokkeumbap” in Korean, but with quinoa instead rice, plus a generous portion of mushrooms. This Kimchi Mushroom Fried Quinoa is an easy, quick, and very healthy dish to prepare.
Lots of Japanese influence here, yet it is not a Japanese dish. For me, the tastes and presentation evoke childhood memories of exploring a rocky shoreline.
Stock is such an important ingredient and vegetable stock is by far the most versatile. And so easy to make. There is really no reason to buy inferior ready made versions.
Each of these parcels is a mouthful of flavour intensity. Salty, sweet, umami, and a little heat from the radish sprouts and chilli.
Rough and ready. So quick to put together, yet this apple and peach pastry is so incredibly delicious with a good vanilla ice cream.