Ingredients 200g raw beetroot 100g rock salt 50g demerara sugar 50ml vodka 1 big bunch of fresh dill (60g) 2 lemons 50g fresh or jarred grated horseradish 1 x 1kg side of salmon, skin on, scaled, pin-boned 2 large cucumbers red wine vinegar ½ a fresh red chilli 4 tablespoons Greek yoghurt extra virgin olive …
If you’ve made a dessert recipe or two in your life, then you’ve probably noticed there’s a lot of different types of sugar out there. Recipes might call for sugars that are granulated, brown, coconut, white, pearl, sanding, cane, and on and on. What’s even more confusing is powdered sugar—the softest and fluffiest type of …
Melted Parmesan and cheddar, the Lowcountry bounty of briny shrimp, silky and creamy grits—shrimp and grits are coastal comfort food at its best. This simple entrée has Lowcountry origins, with the earliest makers stirring fresh catch into the day’s first bubbling pot of grits. (Yes, this was originally a breakfast dish.) After a 1985 Craig Claiborne …
Puttanesca is the ultimate store cupboard dish…everything comes from a jar or a tin, and it’s one of my all-time favourites, a perfect marriage of richness, acidity and salinity that packs a punch and explodes with flavour. There’s chilli, handfuls of garlic and deep undertones of anchovy. But this version has the added bonus of …
I’m going to say it, plain and simple: Tofu is beautiful, tofu is multifaceted, and tofu is delicious. Too often and for far too long has tofu endured the reputation of being a bland, boring, inspiring ingredient under the white American gaze. Famed chef Daniel Patterson said of tofu in 2006, “To my American mind, tofu …
