Simple recipes perfect for busy Hongkongers: delicious, easy and made from kitchen staples
As much as I love cookbooks by chefs, those volumes are not what I turn to when I am looking for inspiration about what to cook for dinner. Like most other home cooks, I want something delicious and fairly easy, using ingredients in my pantry supplemented by what I can pick up on the way home.
Susan Jung's favourite comfort food: two easy-to-make recipes with feel-good appeal
"I still - certainly during the week - like to cook food which doesn't take much hands-on time, and still bung a lot of dishes in the oven. But my life has changed; I can now manage risottos midweek, also fish or meat cooked on a griddle and served with a relish, or cooked in a frying pan in which a simple sauce is made [...] I felt it was time [...] to offer a new collection of simple dishes that use a wider range of techniques.
"There are two types of dish in Simple. Most are dishes you can cook midweek for your family, or for you and your partner; some are weekend meals - Friday or Saturday night supper or Sunday lunch - to serve to friends (these are still simple, but take a bit more effort).
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"There's no one who can't cook. You don't need many skills to feed yourself, your friends and family well. If you can shove a tray of red peppers into the oven, or cook pasta until al dente, you can make great food. What we mostly lack are ideas [...] You just need some inspiration to help you turn the ordinary - the building blocks of meals - into something special."
The recipes include salmon, fennel and potatoes en papillote with dill butter; poussins with sherry, raisins and pine nuts; spiced lamb cutlets with dates, feta, sumac and tahini; Mumbai toastie; fettuccine with asparagus, peas and saffron; salmon and cucumber with miso dressing; stir-fried squid with ginger and Shaoxing wine; broccoli with harissa and coriander gremolata; baked sweet potato with chorizo, mushrooms and egg; baked plums in sloe gin; and bitter flourless chocolate cake with coffee cream.
This article originally appeared on the South China Morning Post (SCMP).
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