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Showing posts from June, 2012

Roasted Corn, Black Bean and Mango Salad

Many thanks to my sister for suggesting we make this for the BBQ we went to last weekend. The refreshing lime dressing really works well and the complete lack of fat was a wonderful side benefit. I'm always willing to cut fat as long as it doesn’t cut flavor. Ingredients 4 ears of Corn, roasted on the grill 16 oz/1 lb diced Mango 15oz can of Black Beans, drained and rinsed well ½ cup Red Onions 1 JalapeƱo, seeded and finely chopped 2 Tbsp Shallots, minced ½ cup Red Pepper 4 Tbsp Lime Juice, fresh squeezed 3 Tbsp Cilantro, chopped loosely ½ tsp Cumin, ground ¼ tsp Smoked Paprika Salt to taste Roast the corn until done and then cut off the cob. Mix all ingredients together, and finish with the lime juice, cumin and smoked paprika. Mix gently, then cover and refrigerate until ready to serve.

Taste #5 Umami Paste

All I can say is wow and get some! This stuff is  mind blowing. Use sparingly. It will change the way you cook. Can't quite describe it, but just imagine a massive flavor booster that is all natural and works with anything. Well...maybe not sweets. In the UK, it's available at Waitrose and Selfridges and in US at Dean and Deluca and Williams Sonoma.

Sepia, Sydney Australia

Finally home from Sydney and wonderful trip with some great food to share. On our last evening, we were treated by friends to a stunning meal at Sepia. Described by the Sydney Morning Herald, "the focus is on texture and contrast even more than taste". Hmmm, I was intrigued if only a bit worried. Did this sound like fussy food? Indeed it did, but I had nothing to worry about, the meal was stunning. We began with wonderful oysters from South Australia, with a sauce of fresh lime juice and rice wine. Very bracing and refreshing. As my entree, I ordered the sashimi of yellow fin tuna, jamon iberico, poached quail egg, white soy jelly, dashi onion cream, wasabi powder, puffed buckwheat and red elk seaweed. Lovely flavor and crunch and the presentation was impressive. Loved the interplay between the ham and the tuna. Then onto the main, which was, slow braised pork belly in saikyo miso, tiger prawn, fennel, corella pear, quinoa and crackling, nor

Tuna Casserole - Hot and Cheesy Comfort Food

I'm not sure why, but as a boy I hated tuna casserole. Now I absolutely love it and it's a simple way to make something that just pops in the oven and serves 6-8. Paired with a salad, it's the perfect Sunday dinner. This is a quick and easy recipe and I've modified it to take out some of the fat and frankly you wont even miss it. You can class this up or not, depending on your mood, so feel free to be creative. Ingredients 1 lb of medium egg noodles 1 can of Cream of Celery Soup, Fat Free 1 can of Cream of Mushroom Soup, Fat Free 1 cup of Mayonnaise 1 can of Evaporated Milk, Fat Free 2 cups of Sharp Cheddar Cheese, grated 1 cup of Celery, diced 1 cup of Green Onions, chopped 2 Tbsp Chives, chopped 1 cup of Green Peas, frozen 3 5 oz cans of Tuna, in water, not drained 1 tsp Salt Black Pepper Start your water for the noodles. While the water is heating up, chop all of your vegetables and combine soup, mayonnaise, evaporated milk and beat them until

Salmon Rilette, reposting because it is so good.

I am reposting this as it is such a wonderful dish. It is perfect for tea time or as a starter. I find it benefits from a couple of hours in the refrigerator prior to serving. Here is the original post: If you are talking fish in NYC, there is no place better than Le Bernardin. Chef Eric Ripert is a genius and I came across this recipe for his house starter, which is served before every meal. I took the recipe down exactly, so credit where credit's due. Bravo Chef Ripert! Ingredients 2 cups dry White Wine 1 Tbsp. minced Shallots 1 lb. fresh boneless, skinless Salmon fillet, cut into 1-inch pieces 3 oz. Smoked Salmon, diced 2 Tbsp. fresh Chives, chopped ½ cup Mayonnaise, this would be a good place to make your own. 3 Tbsp. fresh Lemon Juice Sea Salt, Black Pepper Toasted Baguette slices, lightly buttered prior to toasting Combine white wine and shallots in a saucepan and bring to a boil. Simmer over medium heat for 2 minu