Egg-Fried Rice

This rice dish is normally made with leftover rice but it can just as easily be made expressly for whenever you want it. I normally make the rice in the microwave as it is the quickest and most hassle-free method. All you need to do is cover the rice with water (don’t need to measure exactly as long as the water completely covers the rice) and cook for 10-12 minutes. Times may vary according to the type of rice you use. Wash the cooked rice and let it cool. It is paramount that the rice is cold otherwise the dish will become mush.


Rice, cold.

2 eggs, beaten

1 Tbsp. milk

Salt and pepper

3 garlic cloves, sliced


1 Make rice in advance and keep in the fridge until ready to use.

2 Whisk eggs, milk, salt and pepper.

3 Heat oil and fry garlic and then the egg mixture.

4 When the egg is practically cooked, break it up and add the rice and combine well. Season with salt and pepper.


UPDATE OCTOBER 2016: If you want to elevate this dish to new heights use Ninniku-Shoyu (Japanese Soy Sauce Infused Garlic) instead of normal garlic cloves; it really makes a difference!


Sukjunamul (Korean Beansprout Salad)

Simple, refreshing and delicious.


A large bunch of mung bean sprouts

1 large carrot, julienned

2 spring onions, strips

1 Tbsp. sesame oil

1 ½ Tbsp. sesame seeds

1 garlic clove, minced

2 Tbsp light soy sauce


1 Blanch mung bean sprouts in salted water for 2-3 mins and then rinse in cold water. Gently squeeze out as much water as possible.

2 Place bean sprouts, carrots and spring onion in a bowl and dress with sesame oil, garlic, sesame seeds and light soy sauce. Toss well.


Korean-Style Kimchi & Gochujang Pork

I had this pork in a restaurant and it was amazing. Unfortunately the restaurant wasn’t willing to part with the recipe so I tried to recreate it at home. I must say it was better than the restaurant version but then again I am rather biased…


6 pork neck fillets


1½ Tbsp. light Soy Sauce

3 Tbsp. fish or chicken stock

1 Tbsp. Gochugaru (Korean chilli powder)

4 Tbsp. Gochujang paste

3 cloves of garlic

2½ Tbsp. sesame oil

4 Tbsp. Kimchi

2 Tbsp. Mirin (or Shaoxing Wine + 1 tsp. sugar)


1 Blitz all marinade ingredients into a smooth sauce and marinade the pork overnight.

2 Bake pork in the oven for 20-30 minutes.

Korean Style Kimchi and Gochujang Porkk

Serving suggestion: Sukjunamul & rice

Chinese-Style Chicken Wings

I could eat a bucket of these in one sitting!


8 chicken wings

2cm piece of fresh ginger

4-5 garlic cloves, whole (skin on)

1 ½ tsp. Chinese 5 Spice

1 ½ tsp. chilli powder

2 Tbsp. honey

1 Tbsp. fish sauce

2 Tbsp. Dark Soy Sauce

1 Tbsp. Hoisin (optional)

Drizzle of sesame oil

1 Tbsp. Shaoxing rice wine (can substitute for dry sherry)

3 Tbsp. water


1 Marinade the wings using all the ingredients and leave for at least 1 hour, preferably overnight.

2 Put in an oven dish and add a bit more water. Reserve some of the marinade to baste later on.

3 Cook in the oven for 20mins, baste and cook for a further 20 minutes.

Chinese-Style Wings

Caldereta de bacalao fresco y gambas (Cod and Prawn Caldereta)

This traditional Spanish fish stew uses two techniques that you may be unfamiliar with: “majado” and chascar”.

The “majado” is a paste, most commonly consisting of fried bread, almonds and garlic, which is pounded in a pestle and mortar. Apart from flavour it also helps to thicken up the stew. This majado is also good in meat & poultry stews especially if the liver is also pounded into the majado.

“Chascar” is a technique whereby a potato is cut in a way that helps it to release its starch during the cooking process. To chascar you need to hold the whole potato in your hand and start to cut a chunk but stop a little bit before you get to the end. At this point you can use the knife as a lever to rip off the potato chunk towards you. This means that the potato will have an uneven surface, which apparently aids the potato to release more starch during the cooking process and by consequence will thicken the stew. I don’t know if scientifically this makes any sense but this is how my mother and her mother and countless other generations have typically cut potatoes for stews, and so I follow suit. To see how to chascar follow this link. Alternatively, you can just cut the potato however you prefer .


Fish stock:

Cod head and/or other fish scraps

Prawn shells

3 cloves

2 bay leaves

½ onion


Olive oil

1 bread slice, crusts removed

2 garlic cloves

5 almonds

1-2 Tbsp. fish stock


2 ripe tomatoes, grated

1 tsp. sweet pimenton (or paprika)

3 dried cayenne chillies

2 garlic cloves, sliced

3 potatoes, chascadas or cut into chunks

1 bunch of fresh parsley, coarsely chopped

4 slices cod

A few peeled prawns


Make a stock with the cod head and other fish scraps, cloves, bay leaves and ½ an onion. Bring to the boil, skim off the impurities and then simmer for 10 minutes. Sieve and reserve.

Make the majado by toasting the almonds in a dry frying pan and then frying the bread in oil until toasted. Transfer to a pestle and mortar along with the garlic and pound into a paste. Add a bit of the previously made fish stock and combine well. Set aside.

1 Fry garlic and chillies. Add the pimenton and quickly add the grated tomatoes so that the pimenton doesn’t burn. Fry for 2-3 minutes.

2 Add the stock and majado and simmer on low for 10 minutes.

3 Add the potatoes (chascadas or not) and cook for a further 10 minutes.

4 Add the fish and cook for 5 minutes.

5 Add the prawns and cook for 3-4 minutes.

6 Remove from the heat, add the fresh parsley, cover and let it rest for 5-minutes.


Sepia con patatas (Baked Cuttlefish with Potatoes)

In the UK, squid is very popular but I have hardly ever seen its relative the cuttlefish, except for in my mother’s kitchen, on many menus. The cuttlefish itself is an amazing creature known as the “chameleon of the sea” because of its impressive camouflage capabilities. This doesn’t mean however that I do not enjoy eating it…


3 potatoes, unpeeled and sliced into rounds

1 medium cuttlefish, cleaned and cut into chunks

1 onion, cut into half moons

5 cloves of garlic, whole

2 Tbsp. Ajo y perejil

2 Tbsp. sweet pimenton (or paprika)

4 tsp. chilli powder

4 tsp. mixed herbs

2 tsp. Thyme

Salt and pepper, to taste

A good glug of olive oil

½ lemon, juice

1 glass white wine

1 small glass water


1 Marinade the cuttlefish chunks with the ajo y perejil marinade, pimenton, thyme, chilli, mixed herbs, salt and pepper. Set aside.

Place potato slices on the bottom of an ovenproof dish and add salt, pepper, pimenton, chilli, thyme and mixed herbs. Drizzle with olive oil and coat well. 

3 Add the cuttlefish on top of the potatoes and drizzle with olive oil and lemon juice. Add a glass of white wine and a small glass of water.
4 Bake in a hot oven for 30 minutes.

Bacalao al horno con pimientos (Baked Salt Cod with Peppers)

Back in the days I remember going to one of my parent’s friend’s house who used to make the best salt cod I had ever had. It was so good that my mum adopted the recipe and still makes it in the same way on special occasions. The original chef in question was a woman named Martina from Tenerife, so kudos to her.

I never managed to get the recipe off Martina and I think she refused to give it to my mother. This is my own interpretation of her dish and if I do say so myself, I think it does it more than justice.

The potatoes should be chascadas but if you can’t get the hang of it you can just cut them into whichever chunks you prefer. To learn this technique look under chascar on the Tips and Technique Page


4 potatoes, chascadas or cut into chunks

8 pieces of salt cod, desalted*

1 onion, half moon slices

1 red pepper, cut into strips

2 ripe tomatoes, grated

2 tsp. sweet pimenton (or paprika)

1 tin of pitted green olives

1 glass white wine


1 Boil potatoes for 10 minutes

2 In a pot, fry half the amount of onions until translucent, add the pimenton and then quicky add the tomato.

3 Add half amount of the red pepper and a glass of wine. Leave for 5 minutes.

4 Preheat oven to high.

5 When the potatoes are done, add them to the sauce along with a bit of the water from boiling the potatoes. Season and cook for 5 minutes.

6 Meanwhile, prepare an ovenproof dish and layer the bottom with the rest of the onion and pepper. Place the cod filets on top and scatter with olives.

7 When the sauce is finished, pour over the fish and bake for 15 minutes.

Tip: Depending on the saltiness of the salt cod you may or may not need to add any extra salt to the dish.

Bacalao al horno

* You need to desalt the cod well in advance, at least 48 – 72 hours depending on the thickness. First you need to wash the fillets under running water to remove the visible salt and then soak them in water for the required time. Remember to change the water every 12 hours.