All posts tagged: featured

Five Spice Honey Sriracha Ribs

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I’ve been perfecting my oven-baked rib recipe over the years. It’s pretty simple and best served with a bunch of sides. My favourites are slaw, buttery mash with loads of gravy, cauliflower mac and cheese. This is a mild heat level. If you want something with a bit more oomph, double the sriracha. Five Spice Honey Sriracha Ribs 30 mins prep | 2 hours cookDifficulty: Medium | Serves 4 INGREDIENTS2 Tbsp soft brown sugar2 Tbsp ground paprika1 Tbsp ground cumin1 tsp salt½ tsp ground Chinese five spice1.2 kg pork rib rack2 Tbsp sriracha2 Tbsp honey2 Tbsp barbecue sauce1 Tbsp light soy sauce Garnish: spring onion and sesame seeds PREPARATION 1. To make the rub, combine soft brown sugar, ground paprika, ground cumin, salt and ground Chinese five spice in a small bowl. Reserve. 2. Place the ribs on a chopping board so the bone side is facing up. Using a sharp knife, separate a corner of the membrane from the bone. Pinch the membrane and slowly peel it off. The membrane can be difficult to …

Lamb Biryani with cashews and sultanas

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I was talking to the lady at the spice shop. The moment I told her I was making biryani, her whole vibe changed. Lamb biryani? Her favourite! I could almost see love hearts in her eyes. I don’t know if this recipe would also be her favourite but this is my favourite lamb biryani. I’ve eaten biryani with cashews. I’ve eaten biryani with sultanas. I add both cashews and sultanas to my lamb biryani because it tastes amazing. The lovely thing about cooking is you get to tweak the ingredients list and you get to be a bit extra. Lamb Biryani with cashews and sultanas 45 mins prep | Marinate overnight | 1 hour 30 mins cookDifficulty: Medium | Serves 6 INGREDIENTS1kg bone in lamb shoulder (or 900g boneless)1 cup greek yoghurt4 garlic cloves, peeled and crushed4 cm piece of fresh ginger, peeled and grated2 teaspoons salt2 tablespoons vegetable oil2 onions, thinly sliced8 cardamom pods, gently crushed2 bay leaves1 tablespoon garam masala1 tablespoon ground Kashmiri chilli powder1 and ½ teaspoon ground turmeric, divided1 cup chicken …

Pork and Shiitake Wonton Soup

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Maybe it’s because I was born in Hong Kong, or maybe that has no factor in this whatsoever, but wonton soup is my absolute favourite comfort food. Like, OF. ALL. TIME. I’m just getting over a cold this week and this is basically what I want to eat every day. My recipe below is for Pork and Shiitake Wontons but if you like prawns, replace 100 grams of pork mince with 100 grams chopped prawn meat. The recipe below is in two parts: The wontons and the soup. Make the wontons first and then assemble the soup to order. Flash freeze any extra wontons for future meals. Enjoy! Part 1Pork and Shiitake Wontons 30 mins prepDifficulty: MediumMakes 30 wontons INGREDIENTS 20g dried shiitake mushrooms300g pork mince2 spring onions, roots removed, rest finely sliced1 knob of ginger, finely chopped or minced2 cloves garlic, finely chopped or minced1 Tbsp light soy sauce1 tsp sesame oil½ tsp salt¼ tsp five spice powderA pinch of ground white pepper (do not substitute for black pepper)30 wonton wrappers (300g) PREPARATION Part …

Bolognese Pies

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Hearty and delicious. This is a magical fusion of two of my favourite comfort foods: Spaghetti bolognese and mince and cheese pies. Bolognese Pies 30 mins prep  |  50 mins cookDifficulty: Medium  | Serves 4 INGREDIENTS2 beef stock cubes1 Tbsp cooking oil½ onion, diced500 grams beef mince2 cloves garlic, chopped¼ cup tomato paste2 Tbsp Worcestershire sauce2 Tbsp flour1 tsp dried oregano1 tsp sugarBlack pepper4 sheets frozen puff pastry, thawedCooking spray4 slices cheddar cheese1 egg PREPARATION This recipe was created for OXO.

Rainbow Bowl: Sweet soy ginger braised pork belly

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I‘m not a salad kind of girl but I love a good rainbow bowl. Sweet soy ginger braised pork belly on rice with a perfectly gooey free range egg, sauerkraut, cucumber, carrot, capsicum, spring onion and a dollop of my favourite mayo. Garlic furikake and wild Korengo seaweed for texture and flavour. I could eat this breakfast, lunch or dinner. This pork belly braise uses black vinegar. Also known as Chinkiang Vinegar, this can be found at Asian grocers. Delicious for dipping steamed or fried dumplings into. You can use balsamic vinegar as a substitute. Sweet soy ginger braised pork belly Makes 4 portions INGREDIENTS 500 grams ( 1 lb) pork belly, cut into large cubes 2 tablespoons brown sugar 3 slices ginger 3 cloves garlic, smashed 2 star anise 2 bay leaves 1/2 teaspoon five spice powder 1/2 teaspoon chilli flakes 2 tablespoons black vinegar 2 tablespoon soy sauce 1 teaspoon dark soy sauce 2 cups hot water PREPARATION Heat a non-stick frying pan and add pork belly. Fry on medium heat for 5 …