Beef and oyster pie with ginger

Beef and oyster pie is an old English recipe that stems from the times that oysters were so plentiful that they were cheap enough for the poor to eat. Beef was not cheap but the meat used was not a prime cut. Many recipes use a pint of British ale in the broth.

Beef and oyster sauce is a common dish in Asia, and almost always there is garlic and ginger in the preparation. That became my inspiration.

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Sea bream fusion

I was reading some Chinese cookery books I had bought in Beijing a few years back. I had to smile about the clumsy English but then, I could not read the characters in the original version so the translator helped me a lot.
There are a lot of vegetables and herbs the Chinese use in their cooking that are difficult to find here and not many recipes appealed to me apart from a dozen or so. One thing that stuck me is the way fish was treated – either in a broth (and I had a very nice meal of that in Beijing with two students who wanted me to pay…), or steamed. After the steaming some hot oil with herbs is poured over the fish, to enhance the flavours and ‘cook’ the skin a bit.

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Cabbage curry

A had some leftover cabbage, Chinese cabbage from a stir-fry and green cabbage I had used with a soup and a quail instead of the kale I had wanted.
Cabbage is a healthy vegetable – it is low in fat and calories, high in nutrients and vitamins (C and K) and helps reduce bad cholesterol. I read somewhere that cabbage is the Chinese secret for everlasting youthfulness, but I do not believe in that, if only because not all Chinese remain youthful for ever…
However, cabbage is rather boring.

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Stir-fried lobster

The other day I found a lobster in my freezer. Not that it was hiding there but I had almost forgotten that I had bought two lobsters for a discount price one day at the close of the market.
A defrosted lobster is less delicate in taste than a fresh one so for this specimen I opted to spice it up with an Asian touch and make a stir-fry.

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Risotto with lemon, ginger and yoghurt

Recently I went to a restaurant in the Paris suburb of Boulogne-Billancourt, le Bistrot de Laurent. Overall, the food and dishes were decent but I was disappointed about the risotto that was served with my tuna steak.
It was supposed to have asparagus, very late in the season, but I could hardly taste that. There was a lot of chives and much olive oil.
I decided to ‘invent’ a better risotto to go with fish.

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Tuna steak GGC

I love tuna. I like the red meat, the tough structure, the salty taste, the low-fat and calories. I eat it cooked, raw and tinned. However, tuna fish is suffering from my, and a billion other consumers’, appetite and the species is endangered. That is why I do not often eat tuna. I try to … Read more

Rack of pork with two apples, lemon grass and ginger

A lovely Sunday lunch or dinner dish, combining hearty pork meat with apples and adding an Asian touch. Because of the apples, I could not resist using some cider. Ingredients 500 grammes of boned rack of pork (or shoulder) tied up as a roast Four Granny Smith apples Four Boskoop apples Two sticks of lemon … Read more