What do chefs do at home that they wouldn’t do in their restaurant kitchens? By Lisa van der Knaap Louise Gillett, head chef at Bartholomeus Klip Farmhouse When…
Sue de Groot embraces global gastronomy at a British food festivalSue de GrootYou can tell a lot about a country from its food. If you got into a…
Simple tips for smart food… by Anna Montali How to make tempura batter Beat 1 large egg in a mixing bowl and add 250ml (1 cup) ice-cold soda…
Print Recipe Golden silk prawns Serves: 2 - 4 Ingredients 30ml (2 tbsp) corn flour 10ml (2 tsp) Chinese savoury custard powder (tin is branded Shiqiu Pai) pinch of salt 2 large egg whites oil, for deep-frying 10 prawns, peeled and cleaned, tails intact 60ml (¼ cup) Japanese mayonnaise (the type used for sushi) 500ml
Print Recipe Brussels sprout, leek and hazelnut sauté Serves: 4 Cooking Time: 10 mins Ingredients 500g Brussels sprouts, halved 15ml (1 tbsp) butter 5ml (1 tsp) fresh ginger, finely grated 250g leeks, sliced 20ml (4 tsp) olive/avocado oil 50g hazelnuts, roughly chopped 5ml (1 tsp) sesame oil salt and freshly ground black pepper, to taste