Chilli Lovers’ Preserving Reminder

In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves – is sold only for a limited time. In my part of Europe the beginning of August is the best moment to start thinking about preserving this fresh aromatic chilli, find the most…Continue Reading “Chilli Lovers’ Preserving Reminder”

Sichuanese Chicken Salad with Chilli Oil

I always like being positively surprised by recipes I don’t expect much from, particularly if they are as simple as this one. You steam or boil a chicken breast, slice it, add some green onion, drizzle it with chilli oil sauce and you obtain a light, cooling summer dish with a spicy kick that completely transforms the delicate white meat. When I…Continue Reading “Sichuanese Chicken Salad with Chilli Oil”

Salt Brine Pickled Chilli (Fermented Chilli)

A big affection for chilli peppers combined with preserving addicition leads me every year to new experiments. Chillies rarely disappoint me and this previous summer’s discovery is no exception. Simply pickled in salted brine, these chillies developped complex flavours and an amazing aroma, proving a fantastic taste-enhancing ingredient in both Asian and Western meals. Unlike vinegar-pickling, salted brine-pickling is probably the most international preserving method (maybe…Continue Reading “Salt Brine Pickled Chilli (Fermented Chilli)”

White Cabbage Stir Fried with Sichuan Pepper

This dish will tickle your palate, tingle your tongue, put your mouth on fire and awaken you from the autumn lethargy. If you like bold fiery flavours, you will fall in love with this exotic cabbage transformation. It will also convince you that this vegetable is not as boring or humble as it seems. I…Continue Reading “White Cabbage Stir Fried with Sichuan Pepper”

Hunan Salt-Pickled Chopped Chilli Peppers, or Accidental Erős Pista

My busiest pickling and preserving period hasn’t arrived yet, but these effortless salt pickles can be prepared practically at any time of the year. I found this recipe in The Revolutionary Chinese Cookery Book by Fuchsia Dunlop, which covers the cuisine of Hunan province (I have already mentioned this book while presenting Cucumber Fried with Perilla). At…Continue Reading “Hunan Salt-Pickled Chopped Chilli Peppers, or Accidental Erős Pista”

Cucumber Fried with Perilla (Shiso)

Have you ever fried cucumber? Even though it’s one of the vegetables I eat most often, such a way to serve it had never crossed my mind before I saw this recipe in the Revolutionary Chinese Cookbook by Fuchsia Dunlop. In constant search of new ways to cook shiso (see below), I prepared this dish out…Continue Reading “Cucumber Fried with Perilla (Shiso)”

Salad with Sesame Paste Dressing

If, every time you open a jar of sesame paste, you have to close your eyes to fully enjoy the inebriating, nutty fragrance and never resist stealing a teaspoonful, then this recipe is for you. I know it looks like a bowl of ordinary lettuce, but it’s much more than that. The leaves are delicately…Continue Reading “Salad with Sesame Paste Dressing”

Baked Dumplings with Black Pudding

Black Pudding Potato Cakes recently posted by Mr. Three-Cookies (from Three Cookies blog) inspired me to try something new with my beloved black pudding. Looking through the content of my freezer I found a piece of black pudding (I always keep some in case of an urgent craving) and I also realised I still had…Continue Reading “Baked Dumplings with Black Pudding”