Eddie was making us a nice Chinese dinner when I suddenly felt like having some tomato salad. So I was left with trying to figure out how to make a tomato salad that would not stick out like a sore thumb in the middle of stir fried vegetables and kung po prawns (recipes will follow),Continue reading “Spicy Tomato Salad, Asian Style”
Author Archives: chefchristianbauer
Stracciatella – Italian Egg Drop Soup
Here’s a soup that makes me smile. It’s a Sunday morning, I walk into the kitchen of my Italian friend’s mother and the whole place is filled with the smell of simmering stock. It’s not just chicken stock, that much is obvious. The Parmesan rinds that were saved up for this soup are floating inContinue reading “Stracciatella – Italian Egg Drop Soup”
Choy Sum with Oyster Sauce and Fried Garlic
One of the things we miss during the lockdown is coffeeshop vegetables. Simply boiled greens with a tasty sauce just poured over. It’s one of those things we don’t have delivered because the greens arrive brown and soggy and the sauce has lost its freshness. So I make it. It is really simple, once youContinue reading “Choy Sum with Oyster Sauce and Fried Garlic”
Coq au Vin Façon du Chef
There is an easy way to make coq au vin and then there is my way. It’s a little more involved, but it will give you a beautifully clean looking sauce with perfectly cooked vegetables and an incomparable depth of flavour. Most recipes will as you to marinate the chicken in wine overnight and IContinue reading “Coq au Vin Façon du Chef”
The Runny Egg Series
Who doesn’t like a runny egg?! It’s the ultimate comfort food and it’s good any way you prepare it, from the healthy poached egg to the wicked deep fried bull’s eye egg. That’s my translation of telur mata kerbau, a fried egg with a soft yolk that is usually served with spicy sambal on coconutContinue reading “The Runny Egg Series”
Paccheri with Morels and Porcini Mushrooms
It’s always good to have a few simple, fast and impressive recipes to hand to wow impromptu guests or to feed the family when your shopping was delayed by a glass of wine. Today’s dish looks like you must have slaved for hour over a slow simmering stock but does in fact take just 20Continue reading “Paccheri with Morels and Porcini Mushrooms”
Eggs Benedict in Ten Minutes
Eggs Benedict are the bane of my life. I’m just terrible at poaching eggs, but I love Eggs Ben. Yes, I can do the wrap in cling film and gently simmer method, but that’s not really a poached egg at all. Of course I blame the eggs; too old; too new; too watery, but whicheverContinue reading “Eggs Benedict in Ten Minutes”
Pineapple Tarte Tatin
It’s the second day of Chinese New Year, a time for indulgence, a time of plenty and of sweet treats, so I decided to try my hand at a tarte tatin with a local flavour. If you buy the puff pastry, it’s all relatively easy to make. Our pineapple was a little underripe, so IContinue reading “Pineapple Tarte Tatin”
Smoked Salmon Ricotta Quenelles with Fennel Cream Sauce
Quenelles are really just fishballs in French, so there’s nothing that should scare you here. You aim for a super light texture (very contrary to their Asian cousins), but if you don’t quite achieve it, there’s still nothing lost and you will probably enjoy them just as much. If you’re making them for guests, myContinue reading “Smoked Salmon Ricotta Quenelles with Fennel Cream Sauce”
Brown Butter, Sage & Cheese Omelette
The star in this recipe is not the cheese, but the sage and brown butter. Looking at the picture of my omelette, you might think it will be far too oily, but trust me, it’s not. This is another post in “The Runny Egg” Series, so our omlette will obviously be of the runny sort.Continue reading “Brown Butter, Sage & Cheese Omelette”
