Japanese deep fried pork "Tonkatsu"

In the pantry: Panko

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

Ocean trout sashimi recipe

Recipe: Sashimi of ocean trout with ponzu

est. Restaurant executive head chef Peter Doyle shares an ocean trout sashimi recipe that will make you rethink how to appreciate a piece of good and fresh fish. Serves 8 600 g ocean trout fillet, cleaned, sliced 2 pink grapefruit, peeled, segmented 20 g wasabi root, scraped 1 red chilli, seeded, finely diced ½ telegraph cucumber, peeled, batons 2 tablespoons ocean trout roe 1 tablespoon … Continue reading Recipe: Sashimi of ocean trout with ponzu

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: Steamed jewfish with orange, feta, date and mint couscous

Luke Mangan shares an ideal mid-week dinner recipe that requires really little effort, but still packs a good punch of flavour. Serves 4 4 x 180 g (6 oz) jewfish fillets or other firm white fish fillets, skin on extra virgin olive oil, for drizzling COUSCOUS 225ml orange juice 200g instant couscous 20 mint leaves 4 dates, pitted and thinly sliced 1 large orange, segmented … Continue reading Recipe: Steamed jewfish with orange, feta, date and mint couscous