Soy Sauce Chicken See Yao Gai 豉油鸡 is traditionally a whole chicken braised in an aromatic master stock made from soy sauce. In China a master stock is used again and again, each use imparting more flavour into the stock.
Ooh la la my take on a delicious French classic – Salade Parisienne
Salade Parisienne is a French bistro classic, the kind of dish you will find in little family-owned zinc bars and cafés. It relies on fresh ingredients simple prepared and served without a lot of fuss. Salade Parisienne is technically known as a salade composée this means it is arranged in bowl rather than all the ingredients tossed together. It usually consists of lettuce, boiled egg, potatoes, diced ham, and cheese dressed in a light mustard vinaigrette.
What to do with your Christmas Leftovers?
What to do with your Christmas Leftovers? I guess the first question is what did you cook for your Christmas Lunch? Turkey? Ham? Popping up on lots of foodie social media are lots of turkey curries right now and plenty of festive pasta bakes but what can we do with our Christmas leftovers that doesn’t involve curry or pasta.
Reindeer Gingerbread Biscuits
Gingerbread can either be a spiced biscuit cut into shapes such as a heart or human figure or a sticky cake made with molasses or honey. Decorated gingerbread biscuits are one of the festive seasons most popular bakes. From elaborately decorated gingerbread houses used as table centre pieces to Christmas gingerbread men made to hang on your tree.