Panko is a Japanese-style breadcrumb made usually with white bread that has been processed into flakes and then dried. If the panko is looking a little tan, it just means a whole loaf of bread – crust included – has been processed. It can be used for any kind of deep-frying, giving any dish a light, airy, and crispy texture. These days it is also … Continue reading In the pantry: Panko
Come winter time, oats is one of the most favoured breakfast cereal grains, mainly because it’s comforting and warming to the soul. But for many people, there is only one type of oats. In reality though, there are a few different types of oats: steel cut, rolled, and quick. Here’s a low-down on how they differ: Steel cut oats: Sometimes also referred to as Irish oats, … Continue reading In the pantry: Oats
Polenta has been around since the Roman times but was previously made using various starchy ingredients such as spelt and chickpeas; these days polenta is made from cornmeal. When made right, the canary yellow cornmeal can either be boiled until it’s soft and creamy, or left to set as a solid cake before being baked, grilled, or fried until golden and crisp. To many, polenta … Continue reading In the pantry: Polenta
Couscous is a type of semolina, which is a coarsely grounded up wheat used to make pasta and cereal. It has long been a staple in North African cooking such as Moroccan, Libya, Tunisia, and to a lesser extent the Middle East. To us, these days it’s the answer to quick simple mid-week dinners because it can go so well with stewed meat and vegetables. … Continue reading In the pantry: Couscous
Given the high protein and fibre content in these legumes, lentils are often a core staple to any vegetarian’s diet. It can be stewed, boiled, or eaten cold mixed in with a salad. In certain cuisines it’s also used for desserts. It is believed these nutritionally good-for-you seeds originate from a plant grown in Asia. But it’s not only used by the Chinese, people in … Continue reading In the pantry: Lentils
