Step One: Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside
Step Two: Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften
Step Three: Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes
Step Four: Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice
Step Five: Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges
Instructions: Step One: For the pork skewers, start by cutting the pork loin into very thin, around 2mm-thick (1/16 inch) slices – you almost want to be able to see through it. Transfer the slices to a large bowl. Next, take your strip of back fat and cut it into slightly thicker slices than you did with the pork loin. Transfer to a small bowl
Step Two: To make the marinade, add the garlic cloves, coriander roots, coriander seeds and peppercorns to a mortar. Use a pestle to pound the ingredients into a rough paste. Transfer to the pork loin, followed by the palm sugar, fish sauce, Thai black soy sauce or kecap manis, vegetable oil, salt, cornflour and coconut milk. Using clean hands, mix everything together until the palm sugar has dissolved into the marinade and the meat is evenly coated. Set aside for 1 hour to allow all the flavours to make friends with one another
Step Three: In the meantime, soak your bamboo skewers in water to prevent them from burning on the grill later. Once your pork has marinated, add a piece of pork fat to the skewer, then concertina a couple of slices of pork on. Repeat with another piece of pork fat and two more pork slices. Continue on in this way with the remaining skewers, pork slices and pork fat
Step Four: To cook the skewers, you could use a charcoal grill like I did, or a frying pan, grill plate or a barbecue. Cook the skewers for around 2-3 minutes on one side until you’ve got some nice colour, then flip and baste with some coconut milk. Cook for another 2–3 minutes or until the pork is cooked through and everything is looking nice and golden brown. Serve with the sticky rice
Add Celery/Carrot Sticks And Ranch Dressing (for serving)
Instructions:
Step One: Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper or foil and set a wire rack on top.
Step Two: Add the chicken wings to a large bowl and dry with a paper towel, then toss with the baking powder and salt until evenly coated.
Step Three: Arrange the wings on a wire rack, then bake for 1 hour, flipping every 20 minutes, or until golden brown and crispy.
Step Four: Make the buffalo sauce: In a large skillet over medium, combine the salt, hot sauce, butter, honey, black pepper, garlic powder, and onion powder. Add the wings and toss to coat.
Notes: Serve with tater tots or french fries! Allow these to cook in the oven for about 40 minutes.
1/2 cup finely grated grana padano (or parmigiano reggiano)
1/4~1/2 cup pasta water
salt as needed
Instructions
Step One: Thinly shave truffle using a mandoline or garlic slicer. Soak truffle slices in olive oil; set aside and let them infuse while you prep everything else. This will let the truffle slices soften, and infused oil will help the pasta sauce pick up more truffle flavor
Step Two: Start boiling water for pasta. In the meanwhile, grate ~2 oz of cheese using the finest side of a box grater, or a microplane. Box grater preferred as it will yield a more granular, dust like texture that is easier to dissolve
Step Three: Cook pasta according to package instruction. Drain the pasta and reserve the cooking water. Add pasta water to grated cheese; stir to form a base sauce. start with 1/4 cup of pasta water, keep adding more as needed. once cheese is melted into a sauce, stir in butter, add half the olive oil & truffles. Stir until sauce is well combined. Add pasta into the sauce, toss to combine. Add the remaining olive oil and truffle to pasta. Top with more grated grana padano
Step One: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight
Step Two: Pat the chicken dry with paper towels and set it in the refrigerator to air dry overnight
Step Three: Remove the chicken from the refrigerator and pat dry some more with paper towels including the cavity
Step Four: Preheat your oven to 450”F. Meanwhile rub the chicken all over with 1 teaspoon of olive oil and season with the truffle salt and paprika all over. Stuff the cavity with the thyme and sage sprigs, garlic cloves and bay leaves
Step Five: Thinly slice 6 slices of the black truffle. Without tearing the skin make sure to stuff them underneath the skin of the chicken breast
Step Six: Make a slit in the fat hanging from the back of the chicken and insert the end of each chicken leg through the slit in the opposite direction, having the legs cross each other
Step Seven: Very lightly oil the bottom of a large roasting pan and set a roasting rack in the middle. Make sure to oil the roasting rack before placing the chicken on top breast side up. Make sure to tuck in the wing tips as well
Step Eight: Allow the chicken to rest at room temperature for 30 minutes before roasting. While the chicken is resting, scrub and cut the potatoes into large but equal pieces. Transfer to a pot and cover with cold water. Bring to a simmer, add a good pinch of sea salt and boil for 7 minutes
Step Nine: Drain the potatoes in a collander and allow them to dry in their steam for a few minutes. Meanwhile transfer the truffle chicken to the preheated oven and roast for 25 minutes. After 25 minutes have past carefully open the oven door and add the potatoes in the bottom of the roasting dish together with the sage leaves. Gently toss them to coat a little in the drippings from the bottom
Step 10: Roast everything together for another 25 minutes and carefully using a spatula try to turn the give the potatoes a gentle toss
Step 11: Very carefully add the truffle butter on top of the chicken. It will immediately melt from the heat and drip down onto the sage potatoes to coat them
Step 12: Roast everything together for another 20 minutes or until the internal temperature reaches 165”F
Step 13: Remove the truffle chicken from the oven and carefully transfer it to a serving dish. Taste the sage potatoes and give them a final sprinkling of truffle salt if necessary. Then scoop them out and place them on the serving dish surrounding the truffle chicken
Step 14: Thinly slice the remaining black truffle and sprinkle it over the top of the chicken together with the thyme leaves and whatever edible flowers you might have around
Notes: Allow the chicken to rest for 10 minutes before slicing
Step One: Place the miso paste, sesame oil and mirin in a large bowl. Mix until well combined
Step Two: Cut the chicken in half, then cut the thick end of the breast in half lengthways. Add the chicken pieces to the miso paste mixture and toss until well combined
Step Three: Heat the vegetable oil in a non-stick frying pan over medium heat. Place the chicken pieces into the pan and cover with baking paper. Then place a lid or heavy pan on top of the baking paper to weigh down the chicken, making it cook faster and more evenly. Cook for 3-4 minutes on the first side, then remove the lid and baking paper. Turn the chicken over and cook for another 2-3 minutes on the other side or until cooked through. Transfer the chicken to a chopping board to rest for a minute or so before slicing
Step Four: To assemble the salad, toss the salad leaves with Japanese Ginger & Sesame Salad Dressing. Divide among serving bowls. Scatter over the cherry tomatoes, corn and edamame beans. Top with chicken slices. Drizzle with extra dressing and serve
Step One: Slice the beef across the grain into slices no more than 3mm thick. Place the beef and the marinade ingredients in a bowl and mix until well combined. Set aside for 5 minutes
Step Two: In the meantime, combine the stir-fry sauce ingredients in a small bowl
Step Three: Place a cast iron pan onto high heat and allow to heat while you make the stir-fry
Step Four: Heat the oil in a wok or large frying pan over high heat. Add the ginger and garlic and stir-fry for another 10 seconds. Add the beef and spread it out in the pan so there’s maximum surface area coming into contact with the hot pan. Allow to sear for 1 minute, then toss and stir-fry. Spread out the beef again and allow it to sear again for another minute. Then toss and stir-fry until the beef is almost cooked. Add the spring onions and the stir-fry sauce and stir-fry again for another 10 seconds. Add the Shaoxing wine and stir-fry for another minute or until the sauce thickens slightly
Step Five: Carefully place your pre-heated cast iron pan onto a heat-proof trivet or chopping board at your table. Bring your stir-fry to the table in your wok and then tip it onto the hot plate (being careful because there may be hot sauce splattering). Serve immediately
Notes: If you can’t find Shaoxing wine, substitute with Mirin
Step One: Wrap the beef in cling film and place in the freezer for 30 minutes then cut into 5mm thick slices. Use your fingers to press and flatten each piece of beef to about 2.5mm
Step Two: In a large bowl, whisk together the brown sugar, soy sauce, garlic, nashi pear, mirin, sesame oil, sesame seeds and pepper. Add beef slices and toss to coat. Set aside to marinate for 20-30 minutes
Step Three: Heat a non-stick frying pan over high heat. Add the vegetable oil and add the beef. Cook on one side until liquid evaporates and beef caramelises. Turn beef slices over and cook for a further minute. Transfer beef to a serving platter and top with spring onion
Step Four: To serve, place the beef, lettuce leaves, cabbage, perilla or mint leaves, bean shoots and kimchi in the middle of the table for everyone to make their own lettuce wraps
Notes: Mirin is a Japanese rice wine. Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable. Mirin, perilla leaves and kimchi are available from Asian supermarkets.
Tips & Tricks: Putting the beef in the freezer makes it firmer, which means it’s easier to slice thinly. If you’ve got a tabletop grill you can have your guests cook their own beef just like in a Korean BBQ restaurant. Slices of chicken or pork can be used instead of beef
3.5 oz shiitake mushrooms, stems removed and discarded, thinly sliced
3.5 oz bean shoots
1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
finely sliced spring onion (scallions)
Marinade
½ tsp bicarbonate of soda (baking soda)
2 tsp cornstarch
1 tsp soy sauce
Stir Fry Sauce
3 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp Chinese Shaoxing wine
½ tbsp dark soy sauce
1 tsp sugar
1 chicken stock cube
Instructions:
Step One: Remove and discard the sinew/membrane from the pork fillet. Using a very sharp knife, slice the pork on the diagonal – you want the slices so thin that you’re almost able to see through them. Transfer the pork slices to a bowl, then add the ingredients for the marinade. Use your hands to mix everything together until all the slices of pork are evenly coated. Set aside for around 10 minutes
Step Two: In a small bowl, mix together all of the stir-fry sauce ingredients. Whisk to combine
Step Three: Place a wok or large frying pan on medium-high heat. Add in 1 tablespoon vegetable oil and pour in the beaten eggs. Spread the egg mixture out thinly to make an omelette. Cook, flipping once, for 1–2 minutes or until set. Transfer to a chopping board and cut into chunks
Step Four: Replace the wok back on the heat and increase to high. When the pan is smoking hot, add another 2 tablespoons vegetable oil to the wok, followed by the pork. Use your spatula to spread the pork out in the base of the wok to make use of maximum surface area, then leave to sear for a minute or so until lightly golden. Toss the pork around the pan then add in the onion and sauté for 1- 2 minutes, or until starting to char
Step Five: Add in the garlic and stir-fry for 30 seconds or until fragrant. Next, add the carrot and stir-fry for 1 minute or until just tender. Repeat with the capsicum, cabbage and, finally, the mushrooms
Step Six: Pour the stir-fry sauce around the outer edges of the wok – that way, it will immediately start to caramelise rather than stewing the rest of your ingredients. Add in the bean shoots and omelette pieces, then toss to combine. To get things extra glossy, add in the cornflour mixture and toss to combine. Add the spring onion and stir-fry until incorporated. Serve immediately
