When I was living in Japan I used to buy these buns from the seven eleven below my apartment. In true Japanese style in addition to the traditional Chinese fillings they came in all sorts of kooky flavours like pizza, cheese & curry and chicken and mayonnaise.
Recipe by Cassandra Heneghan
We have been back at work nearly one month and after a day in the office, my evenings are a balance of fresh air and spending a little time in the kitchen. I say little because my weeknight dinners are always simple, they are colourful salads with the addition of seasonal fruit, a handful of nuts or seeds and chicken, venison or fish, flashed in a pan or on the grill
What? Smoked Steak? You don’t smoke steak! You SEAR steak! Before you assemble the angry mob, hear me out. Because this could be the best steak you have ever had.
Firstly – Happy New Year! From myself and the team here at ‘Our Kitchen’. Hope the celebrations went well and your head is not too sore today. If you are feeling good and the sun is shining at your place then it’s time to get that grill out and share this great recipe with friends.
This recipe is an accompaniment to the kimchi I made last month. Bossam, is a Korean dish, made from pork belly, which, as I mentioned in my previous post, at the moment it is pretty much all I want to eat.
For me terrine is one of those dishes I just get a hankering for, not often, just when I feel like a little rich velvety treat. This recipe creates the perfect sized individual treat, filled with salmon, cream cheese and a generous helping of crème fraiche it will indeed wrap you in a velvety warmth.
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.
Buffalo wings are on the menu of just about any casual American eatery and by the end of our 3 week American vacation I gave up trying to convince myself that I didn’t like them
This time of year is all about eating with friends and eating outdoors. During these warmer months, I’m choosing recipes which allow me to relax and spend time with the people we have over, not trapped in the kitchen. The success to this is finding the right balance between food which can be prepared in advance and fresh food
Over the Christmas holidays I totally over-dosed on fresh tuna. Seared and covered in black pepper, Szechwan stylee [http://ourkitchen.fisherpaykel.com/recipe/simons-szechuan-tuna-with-sesame-slaw/] and, when it is as fresh as it gets; completely raw, soaked in a miso marinade on top of a crispy little wonton.
I am all about raw food at the moment. I have recently decided to try and seriously reduce the amount of sugar going into my diet. Come mid-morning you are now more likely to see me snacking on raw carrots and broccoli, whilst sipping water or a green tea, which is a far cry from my snacks prior to Christmas (Coca-Cola and some chocolate anyone?)
I have wanted to post this recipe for about 6 months; but knowing the sweet in savoury theme had been planned, and how well this recipe fits into the theme, I decided to hold out. I’ve made this salad several times in the office, as an accompaniment to some evening meals and it has been a success. I say ‘salad’, I’m not sure the ratio of deliciousness to leaves means it can officially be classed as a salad
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