Roasted peanuts with shichimi spices and roasted nori
Roasted peanuts with shichimi spices and roasted nori | Our recipe for these nuts was inspired by David's recent visit to Hartsyard restaurant in Newtown. The peanuts he ate had delicious morsels of crispy duck skin. But to make things easier for you at home we have made a few changes and we are sure you’ll love them just as much as he did. Shichimi (seven flavour chilli pepper) is a blend of 7 Japanese flavours and is often served alongside soups and rice dishes. We have used a readymade…
Gochujang fried chicken | Gochujang is a spicy Korean condiment, also known as hot pepper paste. It is used in a wide range of Korean dishes, from bibimbap to tteokbokki to fried chicken! Try making your own gochujang, as we have done here, or use the store-bought kind for a similar result.
Nettle risotto with lemon and black pepper | A good risotto is a glorious dish, easy to make but hard to perfect and just the kind of comfort food you need on a chilly winter's night. Many debates range regarding how wet a risotto should be, and you do see regional variations throughout Italy. However, I always prefer mine to be very wet, the rice almost pooling onto the very edges of my plate. I am also drawn to simple versions made with fewer ingredients. This recipe focuses on zesty lemon…
Asian-style bloody mary | Dip the rim of your cocktail glasses in the Japanese spice blend, schichimi togarashi, that typically includes coarsely ground red chili pepper, ground sanshō, roasted orange peel, black and white sesame seeds, hemp seed, ground ginger and nori.
Orange Pepper Jelly 2 - 6 oz cans frozen orange juice concentrate 2 1/2 c water 4 - 6 jalapeno or cayenne peppers, coarsely chopped 1/2 c jalapeno or cayenne peppers, seeded and minced 4 1/2 c sugar 2 pkg powdered pectin red & yellow food coloring (optional)
Gochujang | Gochujang – a spicy Korean condiment also known as hot pepper paste – is a fermented mix of chilli, glutinous rice flour, soy bean flour, malt flour and seasoning. It adds a pungent and savoury flavour to a wide range of Korean dishes, from bibimbap to fried chicken.
Orange and star anise duck on roasted beetroot | While this winter warming recipe for orange roasted duck from Matthew Evans does take 2 days to marinate, the wait is well worth it. If you’re in a hurry, simply cook star anise in the wine and 125ml water for 20 minutes over low heat, set aside to cool, crush in garlic, add orange zest, then pour over duck, add salt and pepperberries, and marinate it for as long as you can.
Barbecued leg of lamb with almonds and orange blossom
Barbecued leg of lamb with almonds and orange blossom | This Moroccan recipe looks fantastic when served on a large platter over a bed of fresh parsley (leaves and stalks). You can sear the lamb, grill the capsicum and make the sauce (without the herbs) all in advance, then finish the lamb and add the herbs to the sauce at the very last minute.