
Wok the Lobster in Salty Black Beans, Chilli and Ginger
My good friend Ian Parmenter cooked this dish for me once and I love it. I've created my own version based on that…
whisk eggs in a bowl with cream, fish sauce and s&p
Heat grapeseed oil in a non-stick pan and lightly fry the spring onions, turmeric, ginger, chilli & garlic over gentle heat until soft
Pour egg mixture into to the pan and after 10 seconds gently fold the mixture from the bottom and edges of the pan using a spatular. The trick with scrambled eggs is to do this only a few times as you don't want to over work or over cook them. Remove scramble from the heat whist they are still silky and moist as they will continue to cook in their own heat once on the plate
Serve scramble on toast and drizzle generously with Ketjap manis, chilli sauce and a sprinkle of fresh coriander
My good friend Ian Parmenter cooked this dish for me once and I love it. I've created my own version based on that…
Simply the best ribs you will ever eat!
I think everyone loves a good fish cake, whether you are big or small. These are a family favourite in our home.
I just know this will be the recipe my kids take with them when they leave home. It’s a great informal Friday-night…
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.