Rice – The Online Cookery School

How to Cook the Perfect Bowl of Rice

Posted on February 26, 2018March 13, 2018 by Christian Gott - An Island Chef

I have been posting a series of recipes to celebrate Chinese New Year so I thought we need to look at how to cook the perfect bowl of light fluffy rice to eat with all the other dishes. If you follow the tips below you don’t need a rice steamer cluttering up your work surface and I know you won't go wrong with the perfect accompaniment to your Char sui Pork and Spicy Sesame Chicken Wings.

Egg fried Rice

Posted on March 21, 2017February 27, 2018 by Christian Gott - An Island Chef

In the West, we normally tuck into a bowl of egg fried rice as part of a pile of food placed in front of us on the table in our local Chinese restaurant. In a Chinese banquet the host will normally serve the rice at the end of the meal as the last course.

Pomegranate Molasses

Pomegranate molasses is made by reducing the juice to a thick syrup, with or without added sugar. It adds extra layers of flavour to traditional north African recipes such as Muhammara dip and bulgar wheat salad.

Feta Cheese

Feta Cheese. Traditional feta is a soft, salty, tangy cheese from Greece that is made from sheep’s and goat’s milk.

Protected Designation of Origin

Protected designation of origin ( PDO ) is legislation used in the European Union and the UK to protect food and drink made or grown in specific geographical areas and using local ingredients and classic recipes and techniques.

Massaman Curry Paste

Massaman curry is believed to originate with Muslim traders in Thailand mixing elements of their own culture and local ingredients. In fact, the name is thought to derive from Muslim and to this day it is mostly made with chicken and beef but not pork which is forbidden in Islamic dietary laws. . It is […]