Inspired by the classic Bavarian recipe of roast duck with cabbage and apples. This is my version using chicken.
Rich, crunchy, soy-wasabi flavours, these hash browns along with the delicious dipping sauce are good for breakfast with a fried egg or served as a snack with a cold beer or sake.
Anyone who loves ramen knows the key ingredient is the soup base. Rich creamy and bursting with multiple layers of flavour. You will be surprised at how much flavour can be obtained in your stock with this cooking method.
A decadent country-style chicken roast with buttery greens and rich creamy gravy. For best results marinade the chicken overnight, this will ensure all the flavours infuse and luxuriously soften the meat. A great weekend dish – marinate on Saturday night and eat on a Sunday.
By adding whole chicken thighs on the bone to a soup base creates another dimension of rich cartilage-marrow injected chicken flavour. Juicy, thick and tasting of wholesome goodness, broth extracted this way has many health benefits. This recipe has an Italian twist with olive oil, pesto and parmesan making it very moreish.
This is not a traditional Indian chicken curry. It’s a layered flavour explosion melding Indian spices with Mexican and Moroccan flavours, producing a hot smokey, warming lemon-rich spiced sauce that changes with every mouthful.
Tasty, easy and comforting meal reminiscent of country farmhouse flavours.
Poached chicken, udon noodles, fresh crunchy mange tout and green beans covered in miso, soy, ginger and mirin sauce. A spankingly good Japanese salad that leaves you licking the bowl.