CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian





Vietnamese Turmeric and Dill Fish (Cha Ca)


  • 180g (6.3 oz) dried rice vermicelli

  • 800g (1.7 lb) white fish fillets, sliced into 4cm wide strips

  • 2 Tbsp vegetable oil

  • 1 Tbsp lime juice

  • 1 long red chili, finely sliced

  • 3 spring onions (scallions), cut into batons

  • 3 sprigs of dill, cut into large pieces (but remove any large stems) 


  • 1/3 cup sliced spring onion (scallions)

  • 3 garlic cloves

  • 1/4 cup fish sauce

  • 1 Tbsp turmeric

  • 1 tsp curry powder

  • 1 tsp sugar

  • 2 Tbsp vegetable oil

  • 2 tbsp finely chopped dill

Nuoc Cham Dressing:

  • 3 Tbsp white sugar

  • 3 Tbsp fish sauce

  • 2 Tbsp white vinegar

  • 2 garlic cloves, finely chopped

  • 1 long red chili, deseeded, finely chopped

  • 2 Tbsp lime juice


Soak the vermicelli noodles in just boiled water for 2 minutes or until tender.  Drain and divide among serving bowls.

For the marinade, use a mortar and pestle to pound the spring onion and garlic to a rough paste.  Stir through the remaining ingredients.  Pour the marinade into a large bowl. Add the fish and toss to coat.

Heat the vegetable oil in a large non-stick frying pan over medium-high het. Add the fish, spreading the pieces out in the pan. Allow to cook on the first side until golden (about 2-3 minutes). Then gently turn the fish over, sprinkle over 2 tablespoons of water.  Cover with a lid and cook for  2-3 minutes or until fish is just cooked.  Scatter over most of the spring onion and dill (leave some for serving). Pour over lime juice and remove from heat.

Top noodles with fish and the pan juices. Drizzle with nuoc cham and add more dill or spring onion as needed.



Dinuguan (Filipino Blood Stew)

Serves 4-6.


  • 1/2 lb skinless pork belly, cut into 2-inch chunks

  • 1/2 lb boneless pork shoulder, cut into 2-inch chunks

  • Kosher salt and freshly ground black pepper

  • White sugarcane vinegar

  • 3 tablespoons vegetable oil

  • 1 medium red onion, diced

  • 2 tablespoons minced fresh ginger

  • 2 tablespoons minced garlic

  • 1 cup chicken stock

  • 2 long red chiles

  • 1/2 cup pork blood

  • Fish sauce

In a large bowl, toss the pork belly and shoulder with salt and pepper and enough vinegar to lightly coat the meat. Cover and marinate in the refrigerator for at least 1 hour or overnight.

Remove the pork chunks with a slotted spoon and set them aside.

In a Dutch oven, heat the vegetable oil over medium heat. Add the onion, ginger, and garlic and cook, stirring occasionally, until the garlic is just beginning to brown and the onion is soft and translucent, about 4 minutes.

Add the pork chunks to the pot and cook, stirring occasionally, until they just begin to brown, 5-7 minutes. Be careful not to let the onion, ginger, and garlic burn.

Add the stock, 1/2 cup of vinegar, the chiles, and water as needed to fully cover the pork. Bring the liquid to a boil, then reduce the heat until it is cooking at a low simmer. Cover the pot and cook until the meat is fork-tender. This should take 35-40 minutes, but check it after 20 minutes.

When the pork is tender, stir in the blood and let it just cook through - it will thicken and darken in color - 3-5 minutes. Taste and add fish sauce and vinegar to your liking.

Ladle into bowls and serve with puto or white rice.



Black Sesame Crock-Pot Cake


  • 1 stick unsalted butter, melted

  • 1/2 cup buttermilk

  • 1/4 cup grapeseed oil

  • 2 tsp vanilla extract

  • 2 large eggs

  • 2 large egg yolks

  • 1 1/2 cups sugar

  • 1 2/3 cups cake flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp kosher salt


  • 3 oz white chocolate

  • 1/4 cup + 1 Tblsp black sesame paste

  • 1/4 tsp kosher salt


  1. Plug in a 4 to 6 quart Crock-Pot. Grease the interior with pan spray and set the temperature to low.

  2. Whisk the melted butter, buttermilk, oil, vanilla extract, while eggs, and egg yolks together in a large bowl.

  3. Whisk the sugar, cake flour, baking powder, and salt together in a separate large bowl.

  4. Pour the wet ingredients into the dry ones and stir to combine. If the batter looks lumpy, use a whisk to break up all the lumps.

  5. Pour the cake batter into the Crock-Pot, then partially cover it and cook the cake on high for 2 hours. At this point the cake will be partially set but still quite raw, especially in the center. Drizzle all fo the black sesame swirl over the top of the batter. Partially cover the Crock-Pot again, drop the temperature to low, and continue cooking for an additional 2-3 hours, until the cake has set and is cooked through in the enter.

  6. While it’s still hot, spoon the cake directly from the Crock-Pot onto plates and devour.


  1. Put the white chocolate, sesame paste, and salt in a microwave-safe container and microwave in 30-second increments, stirring in between, until the chocolate has melted and you have a smooth mixture.



Asian Pulled Pork


  • 2.5 - 3 lbs boneless pork butt roast, trimmed and cut crosswise into 4 pieces

  • 54g Hoisin sauce

  • 53g light soy sauce

  • 53g honey

  • 50g red bean paste

  • 34g black rice vinegar

  • 2 garlic cloves, finely chopped

  • 2 cm ginger, finely chopped


Place the pork into the pressure cooker. 

Thoroughly mix the rest of the ingredients then give it a good massage into the pork. 

Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 45 minutes, adjusting heat as needed to maintain pressure.

Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid.

Set the pork aside in a bowl, let cool slightly, then shred. Over a medium high heat, reduce the liquid in the pot by half. Pour this tasty, fatty goodness over the pork and toss - ensuring it is all coated. 

Serve in a floury bap with a bed of kimchi.



Butter Shrimp


  • 2 lbs large shrimp, peeled and deveined

  • 2 heaping tablespoons of Ghee

  • 2 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 1/2 teaspoons garam masala

  • 2 tablespoons tandoori paste

  • 2 tablespoons tomato paste

  • Half a can of coconut milk

  • 1 teaspoon honey


  1. In a large, deep skillet, melt the ghee over medium heat. Add the garlic, cumin, paprika, and 1 teaspoon of garam masala and cook for 1 to 2 minutes until fragrant. Add the tandoori paste and tomato paste, stirring to incorporate, and cook for another 2 minutes. Stir in the coconut milk and honey, then reduce the heat and simmer for 8 minutes, or until the sauce thickens.

  2. Add the shrimp to the skillet and cook for about 10 minutes at a simmer until the shrimp are cooked through. Remove the pan from heat and stir in remaining 1/2 teaspoon of garam masala. Season with salt and pepper.



Salted Caramel and Chocolate Cake

For the Chocolate frosting:

  • 1 pound bittersweet chocolate, chopped

  • 2 cups heavy cream

For the Salted Caramel Filling:

  • 1/2 cup sugar

  • 3 tablespoons water

  • 1 tablespoon light corn syrup

  • 1/3 cup heavy cream

  • 2 tablespoons butter

  • 1/2 teaspoon fleur de sel

For the cake:

  • 2 cups sugar

  • 1 3/4 cups all purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 2 eggs

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 cup hot water

For the chocolate frosting: Place chocolate in a large bowl. Bring cream to a boil in a small saucepan and pour the h cream over the chocolate. Stir until it’s a smooth cream; cool.

Next, make the salted caramel filling: Place sugar, water and corn syrup in a large saucepan on low heat and stir until sugar is dissolved.

turn the heat up to medium and allow mixture to cook without stirring until the sugar turns a dark amber (about 10 minutes). Remove from heat and pour in the cream. (It will bubble as you do so.) Stir well. Stir in butter and fleur de sel. let cool in the refrigerator.

time for the cake: Place all ingredients in a large bowl and stir until the batter is smooth. Divide batter into two greased 9-inch cake pans.

Bake at 350˚F for about 35 to 40 minutes, or until a wooden skewer comes out clean. Cool on a wire rack.

Place one cake on a platter or a cake stand and spread the caramel cream over the cake. add the second layer of cake and finish off with a layer of the chocolate cream. Sprinkle with a little fleur de sel.

Keep the cake refrigerated until ready to serve. (Keeps for at least four days if well covered.)



Whole Roast Fish


  • 2-3 lb snapper or bass

  • Peanut Oil

  • Baby bok choy, halved

  • Chives

  • Garlic

  • Ginger, sliced

  • Soy Sauce

  • Chili Oil

  • 1/4 cup chicken stock

  • 1/4 cup rice wine vinegar

  • 2 tablespoons fish sauce

Pre-heat oven to 400 degrees.

Rinse fish, pat dry. Make 3 even 2-inch cuts from back to belly on each side of fish, about 1/2-inch deep.

Salt and pepper the cavity and sides.

Stuff cavity with chives, garlic, and sliced ginger.

Warm an oven-safe skillet on the stove over medium heat. Add a glug of peanut oil.

Halve bok choy.

When the skillet is hot, generously cover the bottom of skillet with the bok choy, and season with salt. Cook until sizzling gets intense. Turn off heat.

Lay the whole fish over bok choy. Drizzle the fish with soy sauce and chili oil. Put skillet in the oven.

Cook for 10 minutes per lb. When fish is ready, pour in chicken stock, rice wine vinegar and fish sauce. Cook for 2 more mins.



Slow Cooker Beef Curry Noodles


  • 3 lbs boneless beef shank, cut into 2-inch cubes

  • 3 tablespoons fish sauce, divided

  • 2 tablespoons brown sugar or 1 tablespoon of granulated sugar

  • One 4-ounce can (1/2 cup) red curry paste (I use the whole can; if your heat tolerance is lower, you can use half or ¾ of a can. Watch out if you use red curry paste that comes in a plastic tub; it tends to be much spicier than the type that comes in a can.)

  • 2 heaping tablespoons of Madras-style curry powder (If I can’t find a Thai brand, I use Roland.)

  • 1 tablespoon turmeric powder (This is kind of optional since there’s already turmeric in the curry powder. But additional turmeric results in a curry with more vibrant color.)

  • 2 cups water

  • One 13.5-ounce can coconut milk

  • 2 tablespoons vegetable oil

  • One large shallots, peeled and thinly-sliced lengthwise

  • About 1/2 lb bean sprouts

  • About 1/2 lb green beans, cut diagonally into 1-inch pieces

  • About 8 ounces of dried flat rice noodles

  • 4-6 large eggs


  1. About 10-12 hours before you plan to eat this dish, put the beef, red curry paste, curry powder, 1 tablespoon of fish sauce, brown sugar, and turmeric in your slow cooker; stir until the beef cubes are thoroughly coated with the seasonings. Pour the water on top. Turn on the slow cooker and set to low (250°F). Leave the slow cooker on, undisturbed, for 10-12 hours.

  2. About half an hour before the cooking time for the beef ends, soak the dried noodles.

  3. At this point, open the coconut milk can, and gently stir the coconut milk into the beef mixture along with the remaining fish sauce; set the cooker to either the lowest setting or warm.

  4. Now, boil the eggs to desired level of doneness.

  5. While the eggs are boiling, make crispy fried shallots. Put the oil and sliced shallot in an unheated small pan. Place the pan on medium heat and stir almost constantly. The shallots will sizzle slowly then turn crispy and golden brown in about 5-7 minutes (keep an eye on them; they burn easily). Once that’s done, transfer the fried shallots to a paper towel-lined plate; set aside.

  6. By this time, the eggs should be done. Remove them from heat.

  7. Put lots of water into a large pot and bring it to a boil.

  8. While waiting for the water to boil, peel and halve the eggs; set aside.

  9. Once the water is boiling, blanch the bean sprouts and sliced green beans separately; set aside.

  10. In the same pot of boiling water, blanch the noodles until they’re soft enough to eat (but don’t overcook!), drain, and divide the noodles among 4-6 serving bowls.

  11. Divide the blanched bean sprouts and green beans equally among the bowls. Spoon the beef curry over the noodles and vegetables. Arrange the eggs on top. Sprinkle the reserved fried shallots over the whole thing.

  12. Serve immediately with extra fish sauce, limes, and red pepper flakes on the table for people to season their noodles to taste.



Brewdog Tokyo Brownies


  • 3 1/2 oz milk chocolate

  • 2 tablespoons instant espresso

  • 8 tablespoons of butter

  • 4 eggs, at room temp

  • 1 cup white sugar

  • 1 cup brown sugar

  • 1/4 cup unsweetened cocoa powder 

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon cinnamon

  • 1 cup flour

  • 2 teaspoons vanilla extract

  • 1 cup Brewdog Tokyo*

  • 1 cup semi-sweet chocolate chips

  • 1 cup walnuts, halved and toasted lightly

- Preheat oven to 180 (Gas mark 4), once hot, pop in the walnuts until just toasted (about 5 minutes). 

- Sift together the flour, spices, and cocoa powder. 

- Meanwhile, melt the chocolate, espresso and butter in a bowl over boiling water, add the beer and stir to combine, then let cool. 
- Beat together the eggs and sugar (white & brown) until thick and shiny. 
- Keep beating on low while adding flour mixture and then add the cooled chocolate & beer mix. 
- Finish with the vanilla. Do not over mix. Fold in the chocolate chips. 
- Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 35 minutes.





Beef Tapa:

  • 1 pound beef sirloin (New York strip, or boneless rib eye), sliced thin against the grain*

  • 1/4 cup reduced-sodium soy sauce

  • 1/4 cup calamansi juice

  • 3 Tablespoons brown sugar

  • 6 garlic cloves, minced

  • 1/4 teaspoon freshly ground black pepper

Serve with:

  • garlic fried rice (sinangag)

  • fried egg

  • fresh tomato

  • sliced cucumber


  1. Mix together soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper until sugar has dissolved. Toss in sliced beef. Cover and let marinate in the fridge for at least 4 hours (up to 24 hours).

  2. Strain beef from marinade. Add about one tablespoon of cooking oil (grapeseed oil or vegetable oil) in a large skillet over medium heat. Once oil is hot, cook in beef in batches. Cook beef on each side for 2-4 minutes until well browned. 

  3. Serve hot with garlic fried rice and fried egg. 



Garlic Fried Rice


  • 1 1/2 Tablespoons grapeseed oil, or other neutral tasting oil*

  • 3 garlic cloves, thinly sliced

  • 1 head garlic, minced

  • 4 cups day old cooked Jasmine rice*, cold

  • 1 Tablespoon water

  • 3/4 teaspoon kosher salt


  1. In a large skillet, heat 1/2 tablespoon oil over medium-high heat. Once oil is hot, add thinly sliced garlic cloves. Stir constantly to prevent garlic from burning or sticking together. Cook until lightly golden brown, about 3 minutes. Remove garlic chips using a slotted spot. Place on paper towel lined plate. Season with salt and set aside. Garlic chips will crisp up as it cools. 

  2. Add remaining tablespoon oil to skillet and heat over medium heat. Once oil is hot, add minced garlic. Stir constantly to prevent garlic from burning. Cook for about 1 minute until garlic is fragrant and starting to brown. 

  3. Add rice and water. Increase to high heat. Break up any clumps of rice. Toss mixture together to distribute garlic evenly. Season with salt. Cook for about 2-3 minutes until rice has been heated through. Serve immediately and garnish with fried garlic chips.



Hungarian Beef Stew


  • 1 (3 1/2 lb) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes

  • table salt

  • 1/3 cup sweet paprika

  • 12 ounces roasted red peppers, drained and rinsed (about 1 cup)

  • 2 tablespoons tomato paste

  • 3 teaspoons white vinegar, divided

  • 2 tablespoons vegetable oil

  • 4 large onions, diced small

  • 4 large carrots, peeled and cut into 1-inch thick rounds

  • 1 bay leaf

  • 1 cup beef broth, warmed

  • 1 lb small potato, peeled

  • 1/2 cup beef broth

  • 1 cup water

  • 1/4 cup sour cream (optional)

  • ground black pepper


Place rack in lower-middle position of oven and heat to 325°F.

Sprinkle meat with 1 tsp salt and let stand 15 minute.

In a food processor, combine paprika, peppers, tomato paste and 2 tsp vinegar until smooth, 1-2 minutes.

Heat oil in Dutch oven until shimmering. Add onions and 1 tsp salt. Cover and reduce heat to medium. Cook, stirring occasionally, until onions soften but are not brown, 8-10 minutes.

Stir in paprika paste and cook until onions begin to stick to bottom of pan, 2 minutes.

Add beef, carrots and bay leaf. Stir until everything is well coated. Scrape down sides of pot, cover and place in oven. Cook, stirring every 30 minutes, until meat is tender, and liquid is 1/2" below top of meat, 2 to 2 1/2 hours.

Remove pot from oven and add enough warmed beef broth to bring liquid level up to 1/4" below top of meat. Do not cover meat in liquid! Replace pot cover and return to oven about 30 minutes more, until a fork slides in and out of beef easily.

Meanwhile, put potatoes, 1/2 cup beef broth and water in a saucepan. Bring to a boil, reduce to a rapid simmer, cover, and cook until potatoes are tender, 20-30 minutes.

Skim fat off surface of stew. Stir in 1 tsp vinegar and sour cream, if using. Remove bay leaf and adjust seasonings. Serve over boiled potatoes.



Absinthe Cake

One 9-inch (23cm) rectangular cake

For the cake:

  • 1 1/4 teaspoon anise seeds

  • 1 1/4 cup (175g) cake flour

  • 1/2 cup plus 2 tablespoons (65g) pistachio or almond meal (or 1/2 cup (70g) stoneground yellow cornmeal)

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 8 tablespoons (105g) unsalted butter, at room temperature

  • 1 cup (200g) granulated sugar

  • 2 large eggs, at room temperature

  • 1/4 cup (60ml) whole milk

  • 1/4 cup (60ml) Absinthe

  • 1 orange preferably unsprayed

For the Absinthe glaze:

  • 1/4 cup (25g) granulated sugar

  • 1/4 cup (60ml) Absinthe

1. Preheat the oven to 350 degrees (175 C). Butter a 9-inch loaf pan, then line the bottom with parchment paper.

2. In a mortar and pestle or spice mill, grind the anise seeds until relatively fine. Whisk together the cake flour, cornmeal, baking powder, salt, and anise seeds. Set aside.

3. In the bowl of a standing electric mixer, or by hand, beat the butter and sugar until light and fluffy. Add the eggs one at a time, until they’re completely incorporated.

4. Mix together the milk and Absinthe with a few swipes of grated orange zest.

5. Stir half of the dry ingredients into the beaten butter, then the milk and Absinthe mixture.

6. By hand, stir in the other half of the dry ingredients until just smooth (do not overmix). Smooth the batter into the prepared loaf pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let cool 30 minutes.

8. To glaze the cake with Absinthe, use a toothpick and poke 50 holes in the cake. In a small bowl, gently stir together the 1/4 cup (25 g) sugar, and 1/4 cup (60 ml) of Absinthe until just mixed. (You can add a bit of orange zest here if you’d like too.) Be sure not to let the sugar dissolve too much!

9. Remove the cake from the loaf pan, peel off the parchment paper, and set the cake on a cooling rack over a baking sheet.

10. Spoon some of the Absinthe glaze over the top and sides of the cake, allowing it to soak the top and spill down the sides a bit. Continue until all the glaze is used up.



Coffee and Chocolate Sauce


  • 340g/12oz unrefined sugar

  • 570ml/1 pint water

  • 40 coffee beans

  • 180g/6oz cocoa powder

  • pinch of salt

  • 60g/2oz of the best quality bitter chocolate you can find


Place the sugar in a pan over a medium heat. Brush the sides of the pan with a pastry brush dipped in a mug of cold water. Continue this process until the sugar caramelises. (You will probably end up using a third of the water).

Add the rest of the water, coffee beans, cocoa powder, salt and chocolate.

Bring to the boil.

Pass through a very fine sieve and allow to cool.

Serve cold.




  • 2 Cups whole Milk

  • 3/4 Sugar

  • 1/2 Vanilla Bean

  • pinch Salt

  • 3 Large whole eggs

  • 1/3 + 1 tablespoon all purpose flour

  • 2 cups cherries

  • 1/4 C Confectioner’s sugar for top

Preheat oven to 425F. Butter a 9-10 inch pie pan or quiche dish

In a small sauce pan, combine the milk, sugar, vanilla bean (open and scrape out the vanilla too), and salt. Keep over medium heat stirring to dissolve the sugar, to just under a boil. While the mixture is heating, break 1 egg into a heatproof mixing bowl, add the flour, and whisk until it is free of lumps. Add the remaining 2 eggs and whisk until smooth.

Remove the saucepan from the heat. Slowly ladle the hot milk mixture in to the egg mixture while whisking constantly. Pour the mixture into the prepared mold and add the fruit, making sure that the fruit is evenly distributed.

Bake until just set in the center and slightly puffed and browned around the outside, 20-35 minutes. Remove the custard from the oven and turn the oven temperature to 500F. Evenly sprinkle the confectioners sugar over the top of the clafoutis. Return the custard to the oven for 5-10 minutes to carmelize the sugar. Watch carefully, since it will darken quickly.

Let the custard cool on a wire rack for at least 15 minutes before slicing.

Serve warm or at room temperature.



English Muffin Bread


  • 2 cups milk

  • 1/2 cup water

  • 2 tablespoons cornmeal

  • 6 cups bread flour

  • 2 (.25 ounce) packages active dry yeast

  • 1 tablespoon white sugar

  • 2 teaspoons salt

  • 1/4 teaspoon baking soda


Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.

In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.



Anzac Biscuits


  • 1 cup quick cooking oats

  • 3/4 cup flaked coconut

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup white sugar

  • 1/2 cup butter

  • 1 tablespoon golden syrup

  • 2 tablespoons boiling water


  1. Mix oats, flour, sugar and coconut together.

  2. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.

  3. Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).

  4. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.



Sherried Sardine Toast


2 (3.75-ounce 2-layer) tins brisling sardines in olive oil

2 tablespoons finely chopped parsley leaves, divided

1 tablespoon sherry vinegar

1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges

Freshly ground black pepper

4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye

1 ripe Hass avocado

Coarse sea salt

  1. Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

  2. After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

  3. Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

  4. Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

  5. Season lightly with sea salt and serve with lemon wedges.



Coq Au Riesling


  • 6 chicken legs, split at the joint (or a 3-pound/1.4-kg whole chicken, cut into 8 pieces)

  • Salt and freshly ground pepper

  • 1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying 

  • 4 shallots, minced

  • 1 clove garlic, minced

  • 2 tablespoons Cognac

  • 1 cup/250 ml dry Riesling

  • 1/2 cup/125 ml chicken stock

  • 8 ounces/250 g mushrooms, quartered

  • 1/2 cup/125 ml creme fraiche or sour cream

  • Chopped fresh parsley or tarragon, for garnish


Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once. 

Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.