Chicken karaage recipe by Tetsuya Wakuda

Recipe: Chicken karaage

Highly-awarded Australian chef Tetsuya Wakuda shares an easy recipe on to quickly do up some good old crispy deep fried chicken. 500 g skinless boneless chicken thigh each thigh cut into 5-6 pieces 1 teaspoon sugar 1 teaspoon salt 20 g grated ginger 20 ml sake 25 ml soy sauce 35 ml mirin 1 teaspoon dark sesame oil Plain flour for dusting Grape seed oil … Continue reading Recipe: Chicken karaage

In the pantry: Sumac

In the pantry: Sumac

Sumac is the flower of a short shrub grown in many subtropical regions, in particular Africa and North America. Tart in flavour and acidic in nature, Sumac is commonly used in Middle Eastern cuisine sprinkled over in salads or as part of a meat marinade. It is often a substitute for lemon because the tanginess of sumac is not as overpowering. The bonus is that … Continue reading In the pantry: Sumac

Recipe: Roast chicken with sage and lemon

Celebrity chef Tobie Puttock returns to humble beginnings by sharing a classic roast chicken recipe. There’s no molecular gastronomy here, just good humble flavours. As always, it’s worth using the best-quality chicken you can afford. Slashing the legs of the chicken is a great trick that helps the marinade infuse into the meat. Serves 4 10 sage leaves 1 lemon, zest finely grated, then halved … Continue reading Recipe: Roast chicken with sage and lemon

Around the world: Nigerian

Given that Nigeria is located along the cost of West Africa, the nation favours eating local fish, meat, vegetables, and fruits. The most common cooking methods are boiling or deep-frying. Staples of a Nigerian diet are rice or starchy vegetables such as yam, cassava, sweet potatoes, and plantains. They also enjoy using hot chilli to give a nice kick to their dishes, and also use … Continue reading Around the world: Nigerian

Recipe: Paella a la Maestre arroz con pollo

Miguel Maestre shares a recipe on how to go about creating a classic Spanish dish in your very own kitchen. Serves 4 400 ml chicken stock 200 g Bomba rice 250 g chicken, diced 2 chorizo sausage, thinly sliced 50 g fresh/frozen peas 1 lemon, cut into wedges, to serve SOFRITO 2 large ripe oxheart tomatoes, roughly chopped 2 large roasted red capiscums from jar … Continue reading Recipe: Paella a la Maestre arroz con pollo