Sauces and condiments

Stir-fried Chicken with Celery with Tom Chef’s Pickled Shitake Mushrooms

Stir-fried Chicken with Celery with Tom Chef’s Pickled Shitake Mushrooms

Summer has arrived in Ireland at last. The temperatures are heading for 30 degrees. While in China they dial up the chilli heat when the temperature and humidity rise, here in the drier heat of Ireland I find myself reaching for a simpler, lighter dish with lots of vegetables that’s good to enjoy outside on a balmy evening. This is a Cantonese style recipe that was submitted as part of the Chinese New Year celebrations back in early...

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When two met one over a summer BBQ and Duck Spring Rolls

When two met one over a summer BBQ and Duck Spring Rolls

We’ve a little thing going on my four month old grandson and I. We dance around the bedroom to the same song, “Tiny Dancer”, each day of this his brief visit home. He joins in the fun as I sing along out of tune. We converse. I tell him what I think is important, how I feel about him, what it’s like to have him snuggle against me and chew my shoulder with his teething gums, how I will never forget these moments. He...

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Two different takes on Fish Fragrant Sauce – aubergine and pork

Two different takes on Fish Fragrant Sauce – aubergine and pork

I’ve been enjoying cooking “fish fragrant” recipes since I started this blog and I have discovered several different ways of creating the salty, spicy, sweet, sour yu xiang flavour which the people of Sichuan love to use in their land-locked region to recall the flavours they associate with fish. The description often causes confusion among westerners as there is no fish or fish sauce used in these recipes. The first time I...

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Sichuan Spicy Chicken Salad with Home Made Chilli Oil

Sichuan Spicy Chicken Salad with Home Made Chilli Oil

I figure I’d better give you my lovely readers a few new recipes soon or you will begin to think that this is less of a food blog and more “The Ramblings of a Besotted Nai Nai”. So to start with here are two I practised at Hutong Cuisine in Beijing – Sichuan spicy chicken salad and homemade chilli oil. I learned such a lot from the lovely Chunyi and Chao at Hutong Cuisine. Their cookery school has a cosy, personalised...

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Tom Chef’s Chilli Jam

Tom Chef’s Chilli Jam

This is just a quick little post because some of you have been asking for the recipe for the chilli jam which chef  Tom Walsh of Samphire@TheWaterside, Donabate included in his recipe for Spring Rolls of Confit Duck which is on the Taste of China section of the Dublin Chinese New Year Festival website. You can read his full recipe here. Here it is – simplicity itself, absolutely delicious and goes with so many things, not just Chinese...

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