Recipe: Sriracha-Grilled Tofu
Make a spicy version of tofu dae-ji, the Korean BBQ dish.
Blog Post & Recipe: mirin
Leng's sweet chilli sauce is not, as you might expect, thick and viscous, rather it is thin, and light and golden, and so very lovely, mostly because it uses quite a lot of mirin.
Sweet Chilli Sauce
Blog Post & Recipe: Preserving Olives
With this method you may end up with olives that are slightly more bitter [than they are when you use a more involved method], but after tasting our friends and considering this process was much nicer on the environment as less salt would be poured down the drains, we were convinced. Also, it’s no where near as much hassle.
And to complement yesterday's interview with Simon Hopkinson, we have an interview with Fergus Henderson.
Asked how he knows when the meat is done, Fergus pushes up his round glasses and says, "It's sort of Jedi Knight, cooking meat. It's—you know Star Wars, the first one? Luke Skywalker's flying down the valley of the Death Star, shooting his missiles, and he hears this voice: 'Luke, put away your sights. Feel the Force.' So he puts away his sights. Feels the Force. Shoots his missile and blows up the Death Star. The same way when you're cooking: You should feel the Force and be a Jedi Knight."
As Fergus puts the Force-felt hunk of meat back onto the counter and tents it with foil, he says, "Now it's resting happily, having an emotional moment."
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