Chicken tamales with salsa verde (tamales de pollo con salsa verde)
Chicken tamales with salsa verde (tamales de pollo con salsa verde) | Tamales are made from delicate corn dough, wrapped in corn husks or banana leaves, and then steamed. The recipe has a pre-Hispanic origin – in fact, they have been prepared in Mesoamerica for about 10,000 years. Today, they are great party food. Families come together in preparing the tamales, which when ready can be kept warm for hours in a simple steamer, ready for greedy hands and spicy sauce. Traditionally made with…
Stir-fried green soy beans with snow vegetable (xue cai mao dou)
Stir-fried green soy beans with snow vegetable (xue cai mao dou) | Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but…
Indian-style Hyderabadi chicken
Indian-style Hyderabadi chicken | Is there anything better than tender spiced chicken? Ajoy Joshi has an unusual technique for cooking this Indian dish, which involves covering the saucepan with a bowl with a little water inside it instead of a lid. As the chicken cooks in its own juices, it creates steam that holds the bowl in place, sealing in all the delicious flavours. The result is amazingly tender – as if the chicken has been steamed. Ajoy is also a master at blending spices. Try this…
Shanghainese lion’s head meatballs (shi zi tou)
Shanghainese lion’s head meatballs (shi zi tou) | Shanghainese lion’s head meatballs are one of my dad’s favourite foods, and this recipe was originally my great-grandmother’s, on his side. My dad missed these so much when our family moved [to the United States] that he learned to cook just to make them – they’re that good. The meatballs are first fried briefly, then steamed for longer over an impossibly tall pile of bok choy, so that the oil and juices from the meatballs lend a…
Bulgogi sliders | We've put a Korean twist on the ever-popular slider buns with this recipe for steamed Chinese mantou rolls filled with barbecued beef, Korean chilli paste and pickled cucumber.
Roast beef and yorkshire pudding
Roast beef and yorkshire pudding | Sean Connolly's recipe for this British classic is just lovely. The meat becomes tender and full of flavour and the puddings act as little cups for the gravy, which is made with a good pinot. Yorkshire puddings were traditionally served as a filler before the main roast but they make an excellent accompaniment. The secret of the puddings is to make sure the fat in the muffin tins is smoking before pouring in the batter. If you don’t have any dripping on…
Moussaka with cauliflower béchamel
Moussaka with cauliflower béchamel | This recipe went down like a treat in our house. I love béchamel sauce, but who wants the unnecessary white flour needed to make it? I came across this recipe for creamy cauliflower sauce from Pinch of Yum and it is ridiculously yummy and a great way to sneak more veggies onto kid’s plates. By adding the carrots to the mince, I was able to almost double the amount of the beef layer and once again sneaking those veggies in.
Beef larb | Also known as laab and laap, this recipe for spicy Laotian beef salad is packed with flavour thanks to a plethora of Asian herbs, a good hit of chilli and a dash of the pungent fermented fish sauce called padaek. Larb is usually served with steamy hot sticky rice as a main dish or as an appetiser.
Rib eye of beef with Paris potatoes
Rib eye of beef with Paris potatoes | Guillaume loves the decadence of cooking an enormous wagyu rib eye steak on the bone thatâ€™s in excess of one kilogram, to serve several people. Itâ€™s a showstopper of a steak that will spoil you for anything less. He browns it on the grill then transfers it to the oven, and one of his secrets is "the Guillaume massage" of garlic, bay leaves and thyme. This recipe will also work nicely for a standing rib roast with a few ribs attached. Guillaume…
Wagyu steak with wasabi and tosa joyu
Wagyu steak with wasabi and tosa joyu | The rich, marbled texture of wagyu beef cries out for lighter, fresher flavours to accompany it. Where a recipe for creamy or buttery Western sauce might weigh down or overwhelm a good piece of wagyu, the tang of wasabi and the light umami of this Japanese tosa joyu (soy dipping sauce) are a perfect match. This recipe is meant to serve four people as part of a shared meal.
Steak and kidney pie
Steak and kidney pie | If you're after comfort food, you can't go past this recipe for a rich, rib-sticking pie, with the classic combination of beef and kidney for the filling. Serve it with mashed potato, if you like, but you won't have room for dessert!
Lemongrass ginger sliders
Lemongrass ginger sliders | The original Shan recipe is for meat balls made with ground beef or pork flavoured with minced lemongrass, ginger, and garlic. I’ve found it easier in a North American kitchen to flatten the balls and cook them as sliders. They cook slowly in a little oil, which gives them a slight crust and succulent interior. You want some fat for tenderness, which is why the recommended cuts are flank steak or pork shoulder. Traditionally the meat is chopped by hand, using two…
Steak and kidney pie
Steak and kidney pie | Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.