in collaboration with Cauldron Foods
Until fairly recently I was a tofu-sceptic – loving the stuff in Thai and Japanese restaurants, but often frustrated when cooking it at home and ending up with a soggy, flabby mess. But I’ve learned a few tricks recently to help get that super-crispy, packed with flavour ‘ultimate’ tofu taste at home and now cook it regularly.
It doesn’t have much of a flavour of its own. but soaks up anything you chuck at it like a sponge, so marinading is a great idea, and pairing it with lots of ginger, garlic, chilli, soy sauce, sesame, coriander and so on makes a huge difference.
Continue reading “Recipe: Sticky Sweet Ginger Tofu with Baby Courgettes”
You can’t have Christmas Dinner without a bowl of sprouts, but let’s face it, when boiled and soggy they really do live up to Nigel Slater’s scathing description: “Why are you even thinking of buying a bag of pungent, watery balls that give you wind?”.
However, here’s a method of cooking which I’ve found transforms them into something completely different. Crunchy, with golden crispy edges and flavoured with ginger and sesame seeds, there’s absolutely nothing stinky about these little beauties!
Continue reading “Christmas Dinner Recipe: Ginger & Sesame Brussels Sprouts”
This is a sponsored post
Here’s a challenge for you…. I bet you can get these two gorgeous dishes on the table from scratch in less time than it takes to order a Chinese takeaway and have it delivered.
Yes, I know its not exactly the same as ordering a takeaway, in that you have to actually do some work in the kitchen. But I can guarantee these two dishes will be piping hot, cooked from scratch with super-fresh ingredients, less greasy, less salty and significantly cheaper than most takeaways I’ve had recently. (You can treat yourself to a very nice bottle of wine with the savings!). So what’s on the menu? Continue reading “Recipe: Spicy Sesame & Edamame Noodles with Black Bean Tenderstem”