Everything about this recipe was deliciously good. The sauce was very similar to one you’d find on take-out Orange Chicken. However, served on medium-rare beef it was refreshingly light and flavourful. The scallions and red pepper flakes add the necessary punctuations to counterbalance the sweet sauce. I served it alongside rice but it would go […]
Filed under: Recipe on December 16th, 2010 | Comments Off on Tangerine Beef with Scallions
I’ve always steered away from making ravioli as I always though it would be too much work. When I came across this recipe for a pumpkin version it was just too tempting. This dish worked out perfectly. It uses wonton wrappers for the ravioli, so it’s really no fuss. The delicious pockets of savoury pumpkin, […]
Filed under: Recipe on December 7th, 2010 | Comments Off on Pumpkin Ravioli
I’ve been toying around recently with a method known as board dressing. The concept is simple – you treat your cutting board with olive oil, freshly ground salt and pepper, and fresh herbs, then cut your beef on it. It’s a great way to boost flavour and solves one of the real challenges of cooking […]
Filed under: Method, Recipe on November 27th, 2010 | 1 Comment »
