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japanese-pan-fried-chicken

Japanese pan-fried chicken

- Ingredients (Serves 4) 2 -3 boneless chicken thighs 8 fresh shiitake mushrooms 8 shishito green peppers or 3 small bell peppers 2 -3 tablespoons mirin (or 2-3 tbsp. sake + 2 tsp. sugar) 2 -3 tablespoons soy sauce japanese sansho pepper (optional) shichimi togarashi pepper or red chili pepper flakes (optional) Method Remove excess fat... Read more: Japanese pan-fried chicken
goan chicken curry

Goan chicken curry

- Ingredients 4 large skinless chicken breasts, cut into chunks 3 tbsp vegetable oil 1 tsp yellow or brown mustard seeds 1 large onion, sliced 3 garlic cloves, finely sliced 1 red chilli, chopped 1 x 400ml can coconut milk 1 tsp garam masala salt For the marinade: 1 tsp paprika ½ tsp ground turmeric 1½... Read more: Goan chicken curry
bengali prawn curry

Bengali prawn curry

- Ingredients 400g large raw prawns, shell on 1/2 tsp ground turmeric Sea salt 2 onions, finely chopped 2cm ginger, finely chopped 3 garlic cloves, crushed 2 green chillies, chopped 2 tbsp vegetable oil 2 tsp mustard seeds 1/2 tsp hot chilli powder 2 whole cloves 4 green cardamom pods 1 cinnamon stick 2 bay leaves... Read more: Bengali prawn curry
Gymkhana’s suckling pig vindaloo

Gymkhana’s suckling pig vindaloo

- (Serves 4) Ingredients 600g pig’s cheek and leg meat (you can use normal pork instead of suckling pig, but marinate it for up to 12 hours) 120ml vegetable oil 250g onions, finely chopped 240ml pork stock (or water) 1 tbsp coriander stem, chopped For the marinade: 100ml Goan palm vinegar (or malt vinegar) 6-8 black... Read more: Gymkhana’s suckling pig vindaloo
North Indian Chicken Masala

North Indian chicken masala

- (Serves 2-3) Ingredients 4 chicken breasts, cut into 1 inch chunks 250ml chicken stock vegetable oil 1 large onion, diced finely 1 tbsp garlic & ginger paste 1 tsp cumin seeds 1 stick of cinnamon 1 tsp mustard seeds 2 bay leaves 4 green cardamom pods 1 tsp black peppercorns 4 cloves 1 tsp turmeric... Read more: North Indian chicken masala
Stir-fry beef with peanuts and choy sum

Stir-fry beef with peanuts and choy sum

- Ingredients For the curry paste: ½ tsp cumin seeds ½ tsp coriander seeds 1 blade of mace 11 white peppercorns 10 large dried red chillies, soaked for 15 minutes in hot water, seeds removed 4 shallots (preferably Thai), chopped 2 garlic cloves, peeled 1 stem of lemongrass, dry outer leaves removed, roughly chopped thumb-sized piece of galangal 1 lime, zest only 4-5 coriander roots and stalk... Read more: Stir-fry beef with peanuts and choy sum
Sichuan pork, broccoli & cashew stir-fry

Sichuan pork, broccoli & cashew stir-fry

- Ingredients 1 tbsp vegetable oil 500g pork fillet, cut into thick slices 1 garlic clove, thinly sliced 300g Tenderstem broccoli, cut into 3cm pieces 2 red onions, cut into thick half moons 50g toasted unsalted cashews For the sauce: 1 tbsp dark soy sauce 1 tbsp Chinese black or red wine vinegar 1 tbsp rice... Read more: Sichuan pork, broccoli & cashew stir-fry
Shrimp and pork dumplings

Pork and prawn dumplings

- Ingredients Pork and prawn filling: 4 ounces ground pork 4 ounces raw Tiger prawns (shrimp), shelled, deveined, and coarsely diced 1 large spring onion (green), finely chopped 1 tablespoon freshly grated ginger 1 tablespoon light soy sauce 1 tablespoon Shaohsing rice wine or dry sherry 2 teaspoons cornstarch 1 teaspoon toasted sesame oil Pinch sea... Read more: Pork and prawn dumplings