I’ve probably mentioned before about my love for a well-cooked steak. My parents used it as bribery when I was young. I’d be a little angel for days before a BBQ in anticipation of eating steak. Then, on the day, I’d watch it get marinated (this was the late 80s to early 90s)
Becky works alongside me as one of our cooking product evaluators and she never fails to come up with new and inventive ways to test our cooking products. Her passion for cooking equates to a lot of delicious ‘engineer feed’ coming out of the lab so we asked her to whip up a favourite for Our Kitchen.
Last week we introduced Andrew, a Design Engineer here at F&P. Rather than relying on luck when cooking a roast beef, he used a method based on a principal of thirds. Cooking for me has always been my creative outlet but Andrew’s shown me it has another side, a technical side
Being Samoan Chinese and living in Samoa eating chicken cream corn soup is a given for our family. Always eaten during Sunday tonai (lunch feast) as an appetizer along with Oka (see my post here) it is one of the many Chinese dishes I was taught to cook before heading off to university.
While travelling around Southern Italy earlier this year, I reconnected with many things – the sun (we had a particularly average summer in Dunedin this year), reading books (made from paper! With wine in one hand, feet up – time to relax!), incredible architecture and design, and….pasta!
Eating from a pre-prepared lunchbox never sat well with me as a child. I couldn’t seem to trust that the food going in would be the food coming out, and often it wasn’t. It is no surprise then that I find myself cooking the majority of my lunches.
Heading into the chillier days life as a chestnut would have to be pretty swell. Happily nestled into a cosy little pod lined with silky fur with the protection of a magnitude of needle like spikes to ward off any hungry creatures.
Whilst there’s not a religious bone in my body, I have been unwittingly espousing the wonders of Fish Fridays! Unbeknownst to me the religious significance of eating fish on Fridays runs deep. Eating fish on this day is a commemorative nod to the sacrifice of Jesus who gave his life (on a Friday) to redeem a sinful world.
This is a fantastic way to get a little variation in your BBQ line-up this summer. After you are completely and utterly over the usual steak and sausage offerings try this wee stunner. This is a great way to cook salmon and add a little smoky flavour too. Rolling the salmon in its skin protects the delicate flesh of the fish leaving it moist and full of flavour.
- Whittaker's Chocolate
- spelt flour
- rye flour
- Rice & Grains
- Pulses & Legumes
- Pasta & Noodles
- Nuts & Seeds
- ice cream
- Green tomatoes
- full cream milk
- Fish & Seafood
- Dutch process cocoa