I was flicking through one of my favorite Asian cookbooks the other day and came across a recipe I hadn’t tried before – Hong Kong Lamb with Green Onions Cong Bao Yang Roll. It is a recipe from Madhur Jaffrey’s Far Eastern Cookery. Seeing that I wrote a recent blog about why Americans should eat more lamb, I decided to try it this evening and it was so good that I wanted to share.Continue reading
When I was little my mother would occasionally refer to someone ‘making a hash of a situation’. It was a British colloquialism meaning ‘to make a mess’ or generally be clumsy in dealing with something. It was only later in life that I made the connection with the culinary term ‘hash’ which broadly speaking is a muddle of skillet-fried chopped meat, potatoes and vegetables. This collision of thrown-together ingredients may be haphazard and unmeasured but rest assured the end result is a deliberate and wholly satisfying all-in-one meal.Continue reading
“Only the pure in heart can make a good soup” according to famous composer Ludwig Van Beethoven. As outlandish as this statement appears at first sight, maybe there’s a grain of truth. Because I think what he was trying to say is that anyone can make a good soup if they try hard enough. A good soup doesn’t depend on precise measurement and exact timings. It just needs a large pot, a handful of ingredients and a little devotion to the cause.Continue reading
Corned beef and cabbage has become known as the traditional St. Patrick’s Day meal, at least on the American side of the Atlantic. Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle. According to the Smithsonian, more Irish people ate bacon as a traditional meal than beef, partly because cows were considered symbols of wealth in Gaelic Ireland and were not usually killed for their meat.