Bollito misto served with mustard fruits and salsa verde
Bollito misto served with mustard fruits and salsa verde | This may sounds unappealing – an array of boiled meats cooked in the same broth – but if you can get hold of excellent–quality raw ingredients, the results are astonishingly good. Simply use water if you don’t have any stock handy - the meats will flavour it as they cook. Traditionally, the cooking broth would be eaten as a soup for that meal or another one later on. I’ve gone for a bit of Anglo with my Italian, hence the corned…
Butternut pumpkin, peanut and mustard curry
Butternut pumpkin, peanut and mustard curry | Pumpkin curry is a popular dish in Sri Lanka with as many different versions as there are types of pumpkins. This recipe uses traditional ingredients with the addition of fresh peanuts, giving an extra nutty dimension, while the mustard powder enhances the sharp, hot flavours.
Cucumber pickle salad (kaakro ko achar)
Cucumber pickle salad (kaakro ko achar) | One of the Nepali favourites, this refreshing cucumber pickle, or salad is made fresh every day throughout the country to accompany breakfast, lunch or dinner. Mustard oil is one of the key ingredients for this pickle.
Latchet curry with tomato, mustard seeds and curry leaf
Latchet curry with tomato, mustard seeds and curry leaf | Mustard seeds and curry leaves are typical ingredients in the cuisine of Southern India. In a slight cross-cultural experiment, I use a mild olive oil in this dish to good effect, though you can use vegetable oil or even an oil and butter mix. Latchet is often confused with Gurnard which is similar in appearance, taste and texture, but you can use either, or any other firm, white-fleshed fish fillets.
Mama’s rice bowl steamed sponge
Mama’s rice bowl steamed sponge | "Among a myriad of Nonya specialties, my Grandma Yeow would always have this Chinese cake ready if she knew we were visiting. Instead of a standard cup measure, the size of the cake is determined by the size of the bowl you use to measure ingredients. The same rice bowl is filled to the rim with eggs, then the same amount of sugar and flour. The trick is to get the lining of the baking paper right, otherwise your cake will end up a disfigured specimen in the…
Coconut meringue pie
Coconut meringue pie | The subtly sweet water and soft, slightly chewy meat of the young coconut are prized ingredients in Thai sweets. This pie creation from Chiang Rai’s Charin Garden Resort, renowned for its fusion dessert pies, blends the best of Thai flavours with an American dessert classic, the coconut cream pie. Here, young coconut water infuses the custard filling, while the flesh is stirred in for texture. The result? An elegant dessert with a billowy meringue topping.
Watalappan | From French crème caramel to Filipino leche flan, steamed caramel custards can be found around the globe. Sri Lanka’s version, watalappan, uses coconut milk, a ubiquitous ingredient on this coconut palm-fringed tropical island. This rich, silky dessert, thought to have Malay origins and particularly favoured by Sri Lanka’s Muslim community, is embellished with roasted cashews for a counterpoint of crunch.
Steamed white miso custard with Tasmanian scallops, squid, grilled oysters and samphire (chawanmushi)
Steamed white miso custard with Tasmanian scallops, squid, grilled oysters and samphire (chawanmushi) | Chawanmushi is a signature dish for chef Hugh Whitehouse. It makes use of wonderful fresh Tasmanian seafood found in the waters where he is based in the Freycinet Peninsula. Hugh created this dish inspired by Japanese cuisine. "This dish does a great job of balancing bold flavours with delicate ingredients, so it’s a prime candidate for a chardonnay match. Aussie winemakers are on fire…
Savoury custard with mushrooms and pork
Savoury custard with mushrooms and pork | Easy eating for kids and comfort food for adults, the Chinese have a soft spot for this silky, just-set savoury custard of egg. Its simple looks and few ingredients belie the skill required: overcook and it becomes tough and rubbery. Once mastered, it’s quick and simple to make, and easily adapted by changing the ratio of egg to stock, and adding elaborate toppings – in this case, it’s set with shiitake and enoki mushrooms in the custard, and topped…
Custard spring rolls with orange syrup
Custard spring rolls with orange syrup | "Chinese New Year is full of food-related symbolism – fish represents prosperity, eggs mean fertility and lychees denote family unity. Two of the most common ingredients are spring rolls and oranges. Spring rolls are said to resemble gold bars with their shape and golden colour, while the Cantonese word for ‘orange’ is a homophone for the word for ‘wealth’. This dessert combines both ingredients for a sweet treat that’s as lucky as it is delicious."…
Caramel flan | A classic Portuguese custard flan needs only a few ingredients and is an easy recipe to make. With its delicious custard and caramel, it's very similar to the French crème caramel.
Vanilla crème brûlée
Vanilla crème brûlée | This classic crème brûlée recipe is a great marriage of simple ingredients. The rich custard base flavoured with vanilla bean is irresistible with its crisp burnt sugar crust. A simple yet stunning dessert!