An enticing melange of Japanese flavors and textures.
I’m obsessed with the way Nobu restaurants prepares their sweet-savory dish Miso Black Cod, so I decided to try it at home annnnnnnd the results were FABULOUS! Alexa helped me out a bit too :)
With only 6 ingredients, this Balsamic Glazed Carrots recipe makes any meal look gourmet. Tender and sweet, these carrots melt in your mouth.
We're celebrating the end of 2020 with our top recipes of the year. From easy side dishes like Melting Potatoes and Balsamic & Parmesan Cauliflower to dinners like Sweet Potato Black Bean Burgers and Chicken Cutlets with Sun-Dried Tomato Cream Sauce, these healthy and delicious recipes are the only things from 2020 we're bringing into the new year.
Recipe video above. This is a pork belly that's slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? Ridiculously juicy, impossibly tender yet still-sliceable meat, crowned with the most amazing crispy crackling of your life. It comes down to three simple, game-changing techniques: 1. Do NOT score the skin; 2. Low heat followed by high heat; 3. Keep the pork level using balls of foil.Perfect meat, perfect crackling ... Every. Single. Time! (Read the post for all the details on how to do it right!)
This delicious kimchi risotto recipe is a genius Korean-Italian fusion dish. Topped with a poached egg and crispy seaweed, this makes an excellent, comforting bowlful.
Easy homemade Asian inspired chicken meatballs with ginger and sesame, tossed in a sweet, spicy, and extra sticky soy pomegranate sauce. Serve over steamed rice topped with plenty of sesame seeds.
Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.
Let’s learn how to make Million Layer Potatoes with garlic, parmesan, and herb! They’re super crispy on the outside and extremely fluffy on the inside. They look super fancy but trust me, they’re so easy to make! Lately, I’ve been a bit obsessed with potatoes and the hundreds and thousands of ways you can prepare […]
Beef short ribs with pumpkin, maple and paprika pureé. Serves 6 Beef short ribs 2.5 Kg Beef Short Ribs - Flaky Sea Salt & Fresh Black Pepper - Cooking Oil, for frying 2 Cups roughly chopped onion 2 Cups roughly chopped celery 2 Cups roughly chopped carrot 4 garlic cloves, roughly chopped 2 thyme sprigs 2 bay Leaves ¼ Cup tomato paste 2 Cups red wine 2 Cups chicken stock 2 cups beef stock Pumpkin, Maple and Paprika pureé 600gms Pumpkin, peeled and roughly chopped ¼ Cup cooking oil 1 tsp smoked paprika - flakey sea salt and fresh black pepper ¼ Cup maple syrup 1 Cup cream Fried chilli and orange breadcrumbs 4 Tbl canola oil or similar 1 Cup panko breadcrumbs 1 Finely grated zest and juice of 1 orange 2 red chilies – sliced super fine 2 Tbl Canola Oil ¼ Cup finely chopped flat-leaf parsley Pre heat your oven to 150 degrees. Place a large cast-iron skillet or similar over high heat. Season the slabs of beef ribs with liberal amounts of salt and pepper. Once the skillet is hot add a little cooking oil, and sear the beef ribs on both sides until dark and golden. Remove and place the slabs of ribs in a large roasting dish. Place the skillet back on the heat, and add a little more oil. Once up to heat again add the onion, celery, carrot and garlic. Cook these vegetables until they get plenty of color, then toss in the Thyme and Bay leaves, followed by the tomato paste, red wine and stocks. Bring up to the boil, scraping any crusty bits off the bottom of the skillet, then pour all over the beef ribs sitting in the roasting dish. Cover with tin foil, then place in the oven and cook for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily. Remove from the oven, let the ribs cool in the stock completely before carefully removing and refrigerating. Heat up the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the stock until required. To make the pumpkin pureé, preheat your oven to 200deg. Place the pumpkin in a sized a bowl with the cooking oil and smoked paprika, then season with salt and pepper. Toss together. Tip the ingredients into a roasting dish and roast for 40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes. Remove from the oven, and scrape the contents of the dish into a large saucepan. Place over medium-low heat, then add the cream. Simmer for 10 minutes or so, then use a stick blender to puree until silky smooth. If it’s a little dry or thick add a bit more cream or a little water. Taste and add more seasoning if necessary. Refrigerate until required. To make the fried chilli and orange breadcrumbs, place a medium-large frying pan over medium-low heat. Once hot add 2 tablespoons of oil, followed by the panko breadcrumbs, fine orange zest and juice. Toss and stir the breadcrumbs until they turn a lovely golden colour. Remove the pan immediately and spread out on a tray to stop the cooking. Place the pan over high heat. Add the remaining oil and, once hot, add the chili. Fry for 1-2 minutes, or until the chili begins to go golden brown around the edges. Remove with a slotted spoon and place the crispy fried chillies on kitchen paper to drain and let cool. Combine the fried chilli with the orange breadcrumbs and toss through the finely chopped parsley. Season and set aside Preheat your over to 165deg Place the short rib stock in a saucepan and place over medium heat. Bring up to the boil, then turn down to a simmer. Allow to reduce to sauce consistency. Take the slabs of ribs and, while cold, slice between the bones to create individual ribs. Place these in a roasting dish, pour over the reduced sauce, cover with tinfoil and place in the oven for 30 minutes, until the short ribs are hot through. Heat up the pumpkin pureé in a saucepan over low heat, stirring as you go, or microwave until hot. To serve, divvy up the puree onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of fried orange and chili bread crumbs. A green salad or a simply cooked green vegetable would make a great bed partner. Eat now.
14 Must Try French Dinner Recipes ideas that are easy meals to make and the best fine dining recipes classic healthy full course meals.
Made with mashed and shredded potatoes, bacon, onions, cream, and eggs, German Potthucke is a savory baked loaf you can serve as a starchy side.
Elevate your dinner with these delicious seared scallops, featuring a zesty lemon butter garlic sauce. You, too can cook like a head chef.
With only 6 ingredients, this Balsamic Glazed Carrots recipe makes any meal look gourmet. Tender and sweet, these carrots melt in your mouth.
Gordon Ramsay's recipes are easy and quick to put together. All you need to do is refer to the recipe article and start making the food dishes right in your kitchen. The article will guide you through all the recipes.
My trip to Seattle to work on the Cody nutrition video series proved to be a pretty ragin’ food fest. The pre- and post-production days, along with nights off gave me some time to explore the city, meet the amazing locals, and sample, er, quite a […]
Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!
This Easy Black Garlic Aioli is incredibly delicious and perfect as a dip or sauce for almost anything! Pair it with your favorite meat, seafood, or even burgers!
I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we mig
Whether you're living the plant-based life or just trying to save a few bucks, this Vegan Unagi Don made with eggplant glazed in sweet and savory unagi sauce is a classic alternative that will satisfy vegans, vegetarians, and seafood lovers alike.
