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Showing posts from June, 2020


I believe that this is traditionally served as a brunch but we have no problems eating this for dinner in my house. I had never heard of this dish prior to my time in New Zealand and now I am hooked. If you've never had kedgeree before it's likely you'll read the ingredient list and think to yourself "what in the world is going on here?". But, try it. It holds up wonderfully and you'll be glad you experimented. Something about the combination of smokey fish, curry flavours and the eggs make a really memorable meal.  Gather the Good Stuff: 300g smoked white fish - haddock, mackerel, really any smoked white fish works well  2 bay leaves 300ml milk 5 eggs bunch of chopped parsley 1/4 cup chopped coriander 2 tbsp vegetable oil 1 large onion - roughly chopped (red works well here too)  1 tsp ground coriander 1 tsp ground turmeric 2 tsp curry powder 1 cup long grain rice - rinsed  Putting it Together This isn't going to take you long as it's actually a very

Loco Moco

The first time I had this I was on the big island of Hawaii and I had never heard of it before my now wife and I walked into a small diner in some tiny town that I can’t even remember the name of. I do remember that we had both had too much wine the night before and this particular menu item jumped right out at me as something that might help with that. I’ve since learned that this is the quintessential Hawaiian comfort food and if you decide to make it, you’ll appreciate why.  Key things to look out for: How you season the patty is going to greatly colour the dish. I like Cajun spices but you do you  Don’t wipe out the pan in between the patties and the gravy. The fondant is exactly what you’re after when making a good gravy  Gather the good Stuff Patties  Ground beef - enough for a few small patties. Probably about 400g or so. I like them on the thinner side but you do you  Cajun seasoning to taste  Garlic salt to taste  Black pepper to taste  1 egg  Gravy  1.5 cups beef broth  2 tbs

Ma Po Tofu

If you have ever been to Asia you've likely come across this dish at some point. There's a thousand variations but all with a few key ingredients that really bring out the flavour that we are looking for here. I make this when it gets cold where we live. The heat and spice of this dish will bring you right back to life. If you want an authentic version, you're going to need to make a stop at an Asian grocer. The ingredients you'll find in a standard grocery store won't work nearly as well. Especially the Do-Chi and the Dou-ban-jiang which are crucial to getting this right.    Gather the Good stuff 300-400g Tofu. (Don't use super firm tofu, you want it a little soft). Often, especially at Asian grocery stores you can find a variety called Silken Tofu. I happen to think it is perfect but you do you.  100-200g minced pork (you can substitute beef as well) 1.5 Tbsp Dou Chi - Little fermented asian black beans.  1 Tbsp Doubanjiang (or for the spicier version La-douba

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well. Gather the good stuff: 1 Tbsp butter or better  Chicken legs and thighs. Enough to fill a big pan.  2 or 3 Yellow onions - sliced.  1 Tbs of paprika. I use smoked but you can use regular paprika as well  1 cup chicken broth at room temperature 1/2 cup sour cream  Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well.  Meanwhile slice your onions and set aside.  Heat 1 Tbsp oil in a heavy pan on medium high heat .  Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry fo