Category Archives: asian

citrus roasted (or grilled) chicken

citrus roast chicken/feature

Do yourself a big favour and roast a chicken at least weekly – it’ll turn into more meals than you could ever imagine! Enjoy is as is, or shred it and start creating – salads, pastas, soups, sandwiches, tacos, rice dishes – roasted chicken gets along with everything – kind of like Switzerland!

bok choy 101

bok choy feature

To perfectly cook bok choy, separate the green leafy part from the white stalk to create 2 piles– heat up a pan, swirl in a little olive oil, add the stalks, cook until tender and finish with the leaves.

spicy buttermilk pan-fried chicken

spicy buttermilk pan-fried chicken

Spicy buttermilk pan-fried chicken is a true contender when it comes to standing up to the deep-fried variety. The buttermilk does the tenderizing, the spice brings the zing and the pan-frying brings it in without putting it on.

spinach salad asian-style

spinach salad feature

Get yourself a mound of fresh, gorgeously green leaves – to the Japanese, this is gomae, to the rest of us, this is the only way to consume spinach. I promise. Stick with this method, switch up the greens, switch up the sauce and start scarfing spinach like you’re trying to turn green!

bok choy with soy, garlic, ginger & sesame

bok choy with soy, sesame, garlic & ginger feature

So how to perfectly cook bok choy? Simple – separate the leaves from the stalks – and you’ve got yourself a pile of perfecty prepped bok choy. Start with the stalks for a couple of minutes and finish with the leaves and sauté just until wilted – flavour any way you like – asian flavours are classic, but all sorts of things will work – so don’t pass by the bok choy, cause you’re passing up a green worth getting to know!

sushi home-style

sushi/feature

Sushi refers to the rice, it does not mean raw fish so on that note, making sushi at home is easy and versatile because most anything can end up un a sushi roll – tuna salad, hard-boiled eggs, lettuce, carrots, red peppers, avocado, cucumber, imitation crab – the list goes on and on and on.

chicken thai-style

Chicken and thai flavours are a marriage made in heaven and these will not disappoint. Use any part of the bird that suits you, add a marinade of those familiar ingredients – garlic, ginger, fish sauce, honey, soy and citrus – and be sure to make enough for a dipping sauce.

green beans asian-style

green beans feature

A crisp, fresh, gorgeously green, green bean’s time has come thanks to soy sauce, garlic and blue agave – after a quick trip over high heat, douse your beans with these heavenly asian-inspired flavours and you’ll be more than happy to eat your beans, and everyone else’s too!

brown rice with coconut milk

Coconut rice is the perfect accompaniment to curries, hearty stews, grilled meats and vegetable dishes. And when you cook rice in coconut milk, the result is a rich, flavourful dish ready to soak up any sauce.

sole 101

sole 101

Why sole is one of the more popular fish is obvious – it takes less time to cook than it does to prepare, takes all sorts of flavours you want to throw at it and it couldn’t be better for you!