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The dumpling of choice in most of the Baltic States is probably Siberian-style pelmeni. Traditionally, these ‘little ears’ are stuffed with meat, but Zuza Zuk has to update them here to reflect the fr
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Even though Judy Joo grew up eating it in America, for her, 'KFC' stands for Korean fried chicken.
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It’s truly mesmerising watching how street vendors make this dish: it takes multi-tasking to a whole new level. They usually have 10-12 charcoal stoves on the go at the same time and place the claypot
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Similar to scaccia (or lasagne bread, as it’s also known), this pie – impanata Catanese – uses a stronger dough and, typical to Catania, roasted cauliflowers with pine nuts and raisins. It’s similar t
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Before my youngest nephew could talk properly, whenever he visited his grandparents, he’d ask for ‘pok and yice’ (pork and rice), and I'm pleased to say that my own children are now equally big fans.
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It’s found everywhere, usually served with soup and chow mein. The success of this dish is all in the technique. First the chicken cubes are coated and deep-fried until golden and beautifully crispy.
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Serves 8 Takes 1 hour, plus 6-8 hours fermenting time INGREDIENTS 2 litres warm water 230g coarse sea salt 1 large Korean cabbage, or several heads Chinese cabbage (2.2kg-2.7kg total), bottoms trimme
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Serves 6 Takes 20 mins, plus overnight chilling INGREDIENTS 300g vine-ripened tomatoes, chopped 700g ripe strawberries, with a few reserved for garnish 1 roasted red pepper, sliced 1 small shallot, fi
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Serves 4 Takes 3 hours INGREDIENTS 4 lamb shanks olive oil, for cooking 2 onions, sliced 4 garlic cloves, chopped 1 tbsp smoked paprika ½ tbsp ground cumin ½ tbsp ground coriander ½ tbsp ground cinnam
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This is a classic dish from Bentley's Oyster Bar. For chef Richard Corrigan, it brings back great memories of going down to Woodcock Smokery in West Cork, Ireland. Beautiful fish, simply cooked.
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Sousing or pickling fish is a great way to extend the season. Salting fish will also ensure the fish has a longer shelf life. Feel free to use beer or wine instead of cider and to change the spices or
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Syrniki are pancakes made from curd cheese and eaten in many guises all over the Baltic States. They’re often served for breakfast topped with soured cream and berries, but once I’d tried them with ch
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The dumpling of choice in most of the Baltic States is probably Siberian-style pelmeni. Traditionally, these ‘little ears’ are stuffed with meat, but Zuza Zuk has to update them here to reflect the fr ...
Even though Judy Joo grew up eating it in America, for her, 'KFC' stands for Korean fried chicken.
It’s truly mesmerising watching how street vendors make this dish: it takes multi-tasking to a whole new level. They usually have 10-12 charcoal stoves on the go at the same time and place the claypot ...
Similar to scaccia (or lasagne bread, as it’s also known), this pie – impanata Catanese – uses a stronger dough and, typical to Catania, roasted cauliflowers with pine nuts and raisins. It’s similar t ...
Before my youngest nephew could talk properly, whenever he visited his grandparents, he’d ask for ‘pok and yice’ (pork and rice), and I'm pleased to say that my own children are now equally big fans. ....jpg)
It’s found everywhere, usually served with soup and chow mein. The success of this dish is all in the technique. First the chicken cubes are coated and deep-fried until golden and beautifully crispy. ...
Serves 8 Takes 1 hour, plus 6-8 hours fermenting time INGREDIENTS 2 litres warm water 230g coarse sea salt 1 large Korean cabbage, or several heads Chinese cabbage (2.2kg-2.7kg total), bottoms trimme ...
Serves 6 Takes 20 mins, plus overnight chilling INGREDIENTS 300g vine-ripened tomatoes, chopped 700g ripe strawberries, with a few reserved for garnish 1 roasted red pepper, sliced 1 small shallot, fi ...
Serves 4 Takes 3 hours INGREDIENTS 4 lamb shanks olive oil, for cooking 2 onions, sliced 4 garlic cloves, chopped 1 tbsp smoked paprika ½ tbsp ground cumin ½ tbsp ground coriander ½ tbsp ground cinnam ...
This is a classic dish from Bentley's Oyster Bar. For chef Richard Corrigan, it brings back great memories of going down to Woodcock Smokery in West Cork, Ireland. Beautiful fish, simply cooked.
Sousing or pickling fish is a great way to extend the season. Salting fish will also ensure the fish has a longer shelf life. Feel free to use beer or wine instead of cider and to change the spices or ...
Syrniki are pancakes made from curd cheese and eaten in many guises all over the Baltic States. They’re often served for breakfast topped with soured cream and berries, but once I’d tried them with ch ...
