Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Authentic Halloumi fries with a honey and mustard dip
What I really liked about the recipe was the flaky pastry that involves combining a water dough and oil dough. Unlike western pastries, that is short and crumbly, this type of crust is flaky with many layers.
This chicken recipe sees thigh fillets wrapped around dried apricots for a sweet-meets-savoury flavour, before being simmered in a rich sauce flavoured with mushrooms, crème fraiche and tarragon. Serve with rice on the side for a wonderful dinner that is easy to prepare but looks simply stunning.
Meet Warwick’s take on America’s pumpkin pie, and if it were a competition, this recipe may just win. It might sound unorthodox but creamy butternut cheesecake with a crispy cumin crust, paired with the spicy Warwick First Lady Red Blend could just be the most decadent thing you’ll make this winter. Ingredients: Makes: 1 x 22 cm cake |…
Okonomiyaki are Japanese savoury pancakes packed with flavour and SO easy to make! Ready in less than 30 minutes, these 'as you like it' pancakes are sure to be the new family favourite.
This lovely spring tart started off as caramelized onion and feta tart until I discovered a few small beetroot in the fridge and thought it would make a nice combination. Adding a salty sharp feta …
A cheesier improvement to the beloved scallion pancake! Thin crispy layers of dough are stuffed with creamy Havarati cheese and caramelized leeks and fried up to perfection.
One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!
Tender steak and caramelised onions, topped off with melting cheesy croutes
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
A classic with a twist. Udon noodles in a creamy, cheesy, umami-filled sauce.
Rumbledethumps is a Scottish side dish consisting of creamy mashed potato, with sliced cabbage and sometimes fried onions stirred through it, before it's topped with cheese and baked in the oven.
These gyros are simple - nothing fancy, but such delicious flavors...a quick, fun, delicious, and different weeknight meal!
Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!
If you've got some potatoes sitting in your pantry and want to try a new way of making potatoes, try these Korean cheese potato pancakes! They are filled with plenty of cheese and fried until golden brown and crispy!
For the ultimate side to your main, serve up these French-inspired recipe for crispy garlic and thyme boulangere potatoes.
Because puff pastry isn't just for sweets.
Jazz up these Australian beef and pork sausage rolls with creamy kewpie mayo and barbecue dipping sauce.
