Category: Flavours
-
Sweet and Sour Chicken (non-fried)
•
Guō bāo ròu is a classic dish from Northeast China (Dongbei), originating in Harbin, Heilongjiang Province. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since…
-
Strawberry and (Basil Oil) Martinis
•
Strawberry and basil oil martinis are easily created with strawberries, crushed basil, simple syrup and vodka combined for a perfectly balanced summer cocktail. A cocktail muddler is not essential, a decently stocked kitchen or bar shall contain something that does a similar job, these include: Wooden Spoon;Pestle and Mortar;Tamper;Wooden Meat…
-
Spanakopita
•
Spanakopita is a traditional Greek savory pastry. It is made with filo dough and cut in triangles, or squares and the interior may be filled with cooked spinach and onions. While different pies have been served in Greece since ancient times, spanakopita is believed to be a more recent invention.…
-
Soup Dumplings (Xiaolongbao)
•
Xiaolongbao refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket, hence the name. Use a medium level of fat to pork ratio, circa 30:70. Lean pork works as well but the meat will be tougher when cooked. Roll as…
-
Smoked Duck Breast in a Chestnut Praline Syrup
•
A rich duck and earthy flavour make this the perfect plate of comfort for those Spring and Autumn days where the weather is on such a fine line, as the chestnut provides a hearty but still light glaze.