Rubbishy Cookery

  Let’s make chicken tacos for a small dinner party! Olé! Ingredients: Directions: Cut up the chicken breasts into strips like so: That’s a lot of chicken, but it is  for a party. Slice up two onions, retaining some slices for taco garnish: Heat up some canola oil in a large nonstick pan on medium high heat and sauté the onions: Sauté the onions until browning: Then add the chicken slices to the pan: Sauté the chicken-onion combo until the chicken sears all over: That chicken doesn’t look seared because there’s too much chicken crowded in my pan and it’s steaming instead of searing. Shame. Add the spices to the pan: a generous amount of chili powder, chipotle powder and ground cumin: Stir and sauté, and maybe you need more chilli powder: Now lower the heat to medium and put a lid on to ensure fully cooked chicken: Meanwhile, warm your tortillas in a cloth napkin or tea towel in the microwave, 1-2 minutes or so: Set your party table with everything: the cooked chicken, the warm...

  I love hot pot Bibim Bap at Korean restaurants, with the crispy crunchy rice, delicate vegetables, runny yolk egg, and hot sauce all mixed together in the big hot bowl. But how can you make it at home? This post will show you how to make a rubbishy homage to this classic Korean dish. Ingredients: Note that the most important ingredient here is a kitchen small appliance: a waffle maker. I don’t remember when I last used my waffle maker to make actual waffles. I only use it now to “waffle” (yes, I just verbed the word waffle)(then I verbed the word verb) all sorts of things, mostly leftover starches. More on this in future posts. Note also the fresh rice cooker pot of jasmine rice. I usually use leftover rice for this, but my dinner companion had “seconds” of rice with last night’s dinner of braised tofu (presumably to dilute the braised tofu?) and there were no leftovers for today’s dish. Also note the fresh vegetables in the picture above. I have included the pick of the seasonal...