Asparagus and Parma ham
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
This is not really a recipe, more a method for grilling or griddling your asparagus.
Parma Ham and Asparagus
A great flavour combination and presented here as a main meal salad or antipasto.
Bresaola and avocado with rocket, Parmesan and crisp toasts
This is a standard Soho trattatoria fare of the 70’s. Bresaola, rocket and Parmesan is still popular so the avocado element seems to have fallen out of favour. Put it back in – it’s a good combo!
Asparagus and peas braised in butter with herbs, hazelnuts, kasha and lemon
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
Asparagus Vinaigrette with Soft Egg and Parmesan
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
Steak Haché, Sauce au Poivre et Frites
Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the hightlight is the steak haché. Here’s my version.
Tomato, Tofu and Avocado
The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.
Spinach, Tofu, Avocado
This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.
Braised Belly Pork
There’s a big culinary issue at stake here. Is pork belly skin and fat best when it;s crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.
Côte De Boeuf with Béarnaise and Chips
A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.
Crispy Roast Pork Belly
This is the style of pork that you see hanging from the windows of Cantonese restaurants.
Bao Buns with Char Sui Pork and Pickled Vegetables
Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.