Fat
Dough

Jump To Recipe Jump To Video Here's a little slice of Christmas from the Italian Alps – my take on Zelten, a traditional fruitcake from the South Tyrol region. Zelten is a festive staple that dates back centuries, embodying the rich culinary traditions of this area where Italian and Germanic influences beautifully merge. It's traditionally made during the Christmas season, and every family has their own unique version. This cake is a celebration of winter, with its hearty mix of dried fruits and nuts, and each bite is like a journey through the snow-capped mountains of Trentino-Alto Adige. Now, while there are countless variations of fruitcakes around the world, Zelten holds a special place in my heart. My version brings together a medley of dried fruits like apricots, figs, and dates, all soaked overnight with a splash of Grappa for that extra depth of flavor. Let it flambé... The addition of fresh citrus zest and a mix of nuts, from walnuts to hazelnuts, creates a wonderful texture and taste. And let’s not forget the final flourish – a flambé with Cointreau that not only adds a sophisticated touch but also ignites a little excitement in the kitchen! What I love about making Zelten is the way it fills the kitchen with the aroma of festive spices and sweet fruits, instantly transporting me to those quaint Christmas markets of Italy. Baking this cake is like wrapping yourself in a warm, festive blanket of flavors. And when it's finally time to slice into the golden, fruit-laden loaf, it's not just a treat for the taste buds; it's a celebration of traditions, both old and new. So, whether you're enjoying a quiet moment with a cup of tea or sharing it with loved ones, this Zelten is a delightful way to savor the holiday spirit. Ingredients: (Make 4.5 inch X 8.5 inch loaf) Fruits: Raisins, 50g Dates Coarsely Chopped, 25g Dried Apricots Coarsely Chopped, 75g Dried Figs Coarsely Chopped, 75g Fresh Orange Zest, 1 Orange Fresh Lemon Zest, 1 Lemon Fresh Orange and Lemon Juice, 50g Grappa / Dark Rum / Brandy, 50g Cake: Unsalted Butter, 75g + More For Greasing Granulated Sugar, 50g Unbleached All Purpose Flour, 100g Baking Powder, 1/2 TBSP Sea Salt, Pinch Cookie Spice Blend Homemade , 1 TSP Eggs, 1 Nuts: I am using a combination of Walnuts, Pecans, Almond Slivers and Hazelnuts, 125g You can also use Pistachio or Pine Nuts Almonds Blanced, For Decor (Optional) Glazed Cherries, For Decor (Optional) Apricot Jam, 1 TBSP Cointreau / Grappa / Grand Marnier / Brandy, 1 TBSP + More For Flambé Equipment: Oven 4.5" X 8.5" Loaf Pan Hand / Stand Mixer Blow Torch Directions: Please visit my " Cookie Spice Blend " page for the recipe. Soak the Fruits Transfer all dried fruits and soaking ingredients into a large bowl. Mix until well combined. Cover with cling film and let it sit at room temperature overnight. Prepare the Cake Preheat oven to 175°C (350°F). Lightly grease a loaf or cake pan with butter. Line bottom and sides with parchment paper. In a large bowl, cream butter with a hand or stand mixer until it reaches mayo consistency. Add sugar and continue creaming until light and fluffy. Fold in flour ½ at a time, then add baking powder, salt, and cookie spice blend. Mix in the egg until smooth and homogeneous. Add soaked fruit mixture and nuts. Fold until well combined. Transfer batter into prepared loaf pan and level the top with a spatula. Decorate with almonds and cherries if desired. Bake for 45–50 minutes, or until browned on top and it passes the skewer test. Remove from oven and let it cool completely. Glaze & Flambé In a bowl, mix apricot jam and Cointreau until smooth. Once cooled, unmold the cake onto a shallow dish. Brush the surface with the jam mixture. Poke holes across the cake with a skewer. Heat 2 tbsp of Cointreau in a small saucepot. Carefully light with a blowtorch. Pour the flaming liqueur over the cake and allow the flame to die off. Let it cool again before slicing and serving. Dense, fruity and Xmasy... You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video Bringing a little slice of holiday magic to your table with my homemade mince pies. Inspired by the wonderful Richard Bertinet , these pies are a labor of love and a true embodiment of the festive spirit. Mince pies have a storied history, dating back to medieval times in Britain. Originally, they were filled with meat, fruit, and spices - a rich combination that was a symbol of wealth and a celebration of the exotic spices brought from the East. Over time, the recipe evolved to become the sweet, fruit-filled delicacies we cherish during the holiday season. Just outta the oven... The journey begins with a zesty orange pastry, a nod to the traditional citrus flavors that complement the rich mincemeat filling. The process of crafting the dough, rolling it out, and carefully shaping each pie is almost meditative, a moment to reflect on the joys of the season. The frangipane, a soft almond-flavored cream, adds a luxurious texture and a subtle nutty sweetness, marrying beautifully with the rich mince pie filling - a recipe I shared a few months ago. This combination of textures and flavors is a testament to the evolution of this classic treat and Richard Bertinet 's touch to this timeless recipe. Baking these mince pies fills the kitchen with the aroma of Christmas - warm spices, citrus zest, and buttery pastry. It's more than just the act of baking; it’s about recreating those cherished memories and making new ones. As they come out of the oven, golden brown and sprinkled with icing sugar, there's a sense of accomplishment and anticipation. Sharing these pies, still warm, with friends and family, is one of the joys of the season. It's a celebration of tradition, of the little things that make the holidays special, and of the love that we pour into every bite. Ingredients: Inspired by Richard Bertinet (Make 21) Pastry: Unbleached All Purpose Flour, 350g Sea Salt, Pinch Fresh Orange Zest, 1 Orange Unsalted Butter Cold, 125g Granulated Sugar, 125g Eggs, 2 Egg Yolk, 1 Frangipane: Unsalted Butter Softened, 125g Granulated Sugar, 125g Almond Meal, 125g Unbleached All Purpose Flour, 25g Eggs, 2 Fresh Orange Zest, 1 Orange Cointreau, 2 TBSP Mince Pie: Unsalted Butter, For Greasing Mince Pie Fillings Homemade , 1 Recipe Almond Slivers, For Garnishing Icing Sugar, For Dusting Equipment: Oven Muffin Tins Hand / Stand Mixer Directions: Please visit my " Mince Pie Fillings " page for the recipe. Prepare the Pastry. In a large mixing bowl, combine flour, salt, and orange zest. Mix well. Wrap cold butter with parchment and flatten with a rolling pin. Crumble butter into flour mixture by hand until it resembles flakes. Add sugar and mix until combined. Add eggs and yolk. Use a plastic scraper to fold everything into a dough. Transfer to a floured surface, shape into a rectangle, wrap in parchment, and chill for 2 hours. Make the Frangipane. In a large bowl, cream butter using a hand or stand mixer until smooth and mayo-like. Add sugar in two portions, creaming until light and fluffy. Fold in almond meal in two portions, then mix in flour. Whisk in eggs until incorporated. Fold in orange zest and Cointreau. Cover and chill until needed. Optional: Let mixture rest at room temperature overnight. Assemble the Mince Pies. Preheat oven to 190°C (375°F). Slice the dough in half. Keep one half chilled while working with the other. Roll out to 1/8 inch thick on a lightly floured surface. Cut out discs with a cookie cutter (same size as muffin tin). Re-roll scraps as needed. Grease muffin tin with butter. Press dough discs gently into each muffin cup, ensuring full contact on the bottom and sides. Fill with spoonfuls of mince pie filling. Top with a dollop of frangipane and a sprinkle of almond slivers. Bake & Serve. Bake for 15–18 minutes or until the top is golden brown. Remove from oven, unmold, and let cool on a wire rack. Repeat with remaining dough and filling. Dust with icing sugar and serve warm. Mama Mia... Everything homemade from scratch is always the best... Recipe Video:

Jump To Recipe Jump To Video As the festive season rolls in, I'm reminded of my grandma’s kitchen, filled with the aroma of her legendary Chicken Cacciatore. This classic Italian stew, steeped in history, dates back to the Renaissance period. It was a dish born out of necessity, using whatever the hunter had available, hence its name 'Cacciatore', meaning 'hunter' in Italian. My version, inspired by those warm family memories, has its own unique twist that makes it extra special. This stew starts with the traditional ingredients: chicken, mushrooms, and tomatoes, creating that rich, hearty base we all love. But here’s a little twist I stumbled upon – while I initially planned to start with pancetta, I ended up adding it mid-way. This 'happy mistake' turned out to be a flavor enhancer, with the pancetta deglazed in homemade stock adding an extra depth to the stew. It’s moments like these in the kitchen that remind me of my grandma’s adaptability and her knack for turning simple ingredients into something extraordinary. What I love most about this dish is its heartwarming simplicity and the way it brings people together, much like it did in my grandma’s kitchen. As the stew simmers and the flavors meld, it transforms into a comforting, soulful meal that's perfect for gathering around the table during the holidays, it's a nod to the past and a celebration of the present. It 's more than just a recipe; it's a piece of family history that I’m delighted to share with you all. Ingredients: (Serve 8) Dried Mushrooms, 5 Green Bell Pepper, 1 Chicken Thigh Boneless, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Black Pepper, Pinch Carrot Obliqued, 1 Unsalted Butter, 2 TBSP + 2 TBSP Shiitake Mushrooms Finely Diced, 100g Leek Coarsely Sliced, 1 Garlic Finely Minced, 3 Cloves Canned Tomatoes, 400g White Wine, 100g Italian Seasonings, 1 TSP Bay Leaves, 2 Pancetta / Bacon Corsely Diced, 35g Olives Preferably Kalamata, 100g Parsley Coarsely Chopped, A Handful Equipment: Cast Iron Pot / Heavy Pot Cast Iron Skillet / Pan Oven Directions: Directions (Simplified): Prep the Ingredients. Soak dried mushrooms in hot water. Dice finely once soft and reserve the soaking liquid. Broil bell pepper until charred, steam in a covered bowl for 30 mins, then peel and chop. Remove skin from chicken thighs and set skins aside. Sear the Chicken. Season chicken with salt, white pepper, and mushroom powder. Sear both sides in hot oil until browned. Set aside. Make Simple Stock (Optional but flavorful). Simmer 350ml water with mushroom liquid and veggie scraps for 5–8 mins. Steep for 5 mins, strain, and discard solids. Build the Stew Base. Sauté onion in olive oil. Add salt, black pepper, carrot, and butter. Cook covered until carrots are fork tender. Stir in mushrooms, more butter, then leek and garlic. Sauté until fragrant. Add chopped tomatoes and roasted bell pepper. Deglaze with wine and a ladle of stock. Stir in Italian herbs and bay leaves. Cook the Pancetta. In a separate pan, crisp pancetta in oil. Deglaze with a bit of stock and pour into the stew. Simmer the Stew. Quarter chicken and add to the pot with its juices. Add remaining stock. Simmer on low for 45 mins, stirring occasionally, until reduced by 1/3 and chicken is tender. Add water only if needed. Optional – Crispy Chicken Skins. Bake reserved skins between parchment with a weight at 180°C (355°F) for 15–18 mins until crispy. Final Touches. Season with salt, white pepper, and mushroom powder. Stir in olives and parsley. Serve. Ladle into bowls. Garnish with extra parsley and crispy chicken skin if using. Serve immediately Chickenlicious... Perfect for this cold season... Recipe Video:

Jump To Recipe Jump To Video Traditionally enjoyed during the festive season, this cake has a rich history in German baking. It’s a delicious way to use up leftover mulled wine or Glögg, turning what might have been waste into a delightful treat. Rotweinkuchen is known for its moist texture and unique flavor, a testament to the resourcefulness and creativity of traditional German bakers. It perfectly captures the spirit of making the most out of every ingredient, especially during times of celebration. In my version of Rotweinkuchen, I blend the richness of dark chocolate chips with the aromatic warmth of homemade cookie spice and the deep, complex flavors of mulled wine. The result is a cake that’s not just a joy to bake but also a delight to eat. It’s a symphony of flavors, with the cocoa and almond meal providing a lovely, nutty background to the spiced, wine-infused batter. This cake is my little twist on tradition, adding a bit of post-Christmas magic to a classic recipe. As the cake bakes, it fills the kitchen with a comforting aroma that's both familiar and inviting, a reminder of holiday gatherings and cozy evenings. Drizzling the cooled cake with wine and lemon icing, then topping it with fresh lemon zest, adds layers of flavor and texture. It’s a celebration in every slice, perfect for sharing with family or enjoying with a cup of tea on a quiet winter afternoon. This Rotweinkuchen isn’t just a recipe; it's a warm embrace during the chilly post-holiday season, keeping the festive spirit alive just a little bit longer. Ingredients: (Make 4.5 inch X 8.5 inch loaf) Unsalted Butter, 120g + More For Greasing Granulated Sugar, 50g Light Muscovado Sugar, 50g Eggs, 2 Egg White, 1 Unbleached All Purpose Flour, 100g Baking Powder, 2 TSP Almond Meal, 50g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 1/2 TBSP Sea Salt, Pinch Cookie Spice Blend Homemade , 1 TSP Glögg or Mulled Wine , 60g + 2 TBSP Pure Vanilla Paste, 1 TSP High Quality Dark Chocolate Chips 70% Preferably Valrhona or Callebaut, 70g Fresh Orange Zest, 1 Orange Icing Sugar, 50g + 50g Fresh Lemon Juice, 2 TBSP Fresh Lemon Zest, 1 Lemon Equipment: Oven 4.5" X 8.5" Loaf Pan Hand / Stand Mixer Directions: Please visit my " Cookie Spice Blend " page for the recipe. Please visit my " Mulled Wine " page for the recipe. Please visit my " Glögg " page for the recipe. Preheat oven to 180 degree celsius or 350 fahrenheit. Lightly grease a loaf pan with butter. Lined with parchment paper on the bottom as well as the sides. Cream butter in a large bowl using a hand or stand mixer until it is mayo consistency. Add in the sugar and continue creaming until everything is well combined, light and fluffy. Next, whip in the eggs and egg white until homogenous. In a large bowl, mix flour, baking powder, almond meal, cocoa powder, salt and cookie spice blend until well combined. Fold the flour mixture, 1/2 portion at a time, into the butter mixture until fully incorporated. Followed by 60g of Glögg or Mulled Wine, vanilla, chocolate chips and orange zest. Transfer into the prepared loaf pan. Level the top with a spatula. Wack into the oven and bake for 25 to 30 mins or until the top is browned and passes the skewer test. It will crack a little at the top. Remove from oven and set aside to cool completely. While the cake is cooling down, mix 50g of icing sugar with 2 TBSP of Glögg or Mulled Wine. Depending on the consistency, adjust the amount of icing sugar and wine as different brands react differently. Repeat the same for lemon juice. Once the cake has cooled down completely, umold onto a serving plate. Drizzle the wine icing and lemon icing over the cake. Lastly, grate some lemon zest over the cake. Slice and enjoy. Making use of leftover mulled wine to make a wonderful post-Xmas cake, why not? Recioe Video:

Jump To Recipe Jump To Video Last Xmas, I wanted to create something truly special for dinner, so I decided to whip up a Pot Roast, inspired by the brilliant YouTuber Adam Ragusea . The Pot Roast is a timeless dish, beloved in many cultures, but especially cherished in American households as a centerpiece for gatherings like Xmas. My rendition of this classic is all about elevating simple ingredients to create a symphony of flavors, much in the spirit of Adam's cooking philosophy. I chose a quality dry red wine to enrich the roast. A wine like a Cabernet Sauvignon or a Merlot or even a Shiraz works wonderfully, as their full-bodied nature and robust flavors complement the richness of the beef and enhance the overall depth of the sauce. As the roast slowly cooked, it filled my home with an aroma that's both comforting and celebratory – a perfect homage to the festive spirit. The process of searing the beef, sautéing the onions, garlic, and infusing the homemade taco seasoning, then braising everything in the red wine and tomato mixture, transforms the beef chuck into a tender, flavorful delight. When it was time to serve, the Pot Roast was more than just a meal; it was the highlight of my Xmas dinner. The carrots and potatoes, added towards the end, were perfectly tender, absorbing the rich, savory flavors of the sauce. A final drizzle of pomegranate molasses or balsamic vinegar added a subtle tang and sweetness, beautifully balancing the dish. Topped with fresh parsley, it was a warm, inviting, and deeply satisfying centerpiece that brought smiles all around the table. This Pot Roast, enriched with a good dry red wine and cooked with care and love, was my way of sharing the joy and warmth of the holiday season with my loved ones. Ingredients: Inspired by Adam Ragusea (Serve 8) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Beef Chuck, 800g Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 5 Cloves Leek Coarsely Sliced, 1 Taco Seasonings Homemade , 1 TBSP Tomato Puree, 2 TBSP Unbleached All Purpose Flour, 2 TBSP Dry Red Wine, 375g Tomatoes Canned, 2 x 400g Bay Leaves, 2 Dried Rosemary, Pinch Dried Thyme, Pinch Mushroom Powder, Pinch Carrot Obliqued, 1 Potato Wedged, 1 Pomegranate Molasses / Balsamic Vinegar, 2 TBSP Parsley Finely Chopped, A Handful Equipment: Cast Iron Pot / Heavy Pot Oven Directions: Please visit my " How To Make Taco Seasoning " for the recipe. Preheat oven to 180°C (355°F). In a pot over medium heat, sear beef chuck in oil until browned on all sides. Trim excess fat if needed. Set aside. In the same pot, sauté onion with salt and pepper until lightly caramelized. Add garlic, leek, and taco seasoning. Sauté until aromatic. Stir in tomato puree and cook until lightly caramelized. Add flour and stir until fully incorporated. Deglaze with red wine, scraping up any brown bits. Add canned tomatoes, rinse the cans with water, and pour the liquid into the pot. Add bay leaves, rosemary, thyme, and mushroom powder if using. Taste and adjust seasoning. Return beef and juices to the pot. Stir to combine. Cover and transfer to oven. Bake for 2.5 hours. After 2 hours, uncover and add carrots and potatoes on top. Continue baking uncovered for 50–60 minutes, or until the beef is tender and the liquid has reduced to about ¼. Remove from oven. Drizzle pomegranate molasses or balsamic vinegar over the top. Use forks to pull the beef into chunky shreds. Mix everything gently. Garnish with parsley and serve immediately. Nourishing... Recipe Video:

Jump To Recipe Jump To Video After a delightful Christmas dinner featuring my homemade pot roast, I found myself with leftovers – a perfect opportunity to get creative in the kitchen. Transforming leftovers into something new and exciting is one of my favorite culinary challenges. It's a chance to bring out the flavors in a new light and enjoy the fruits of your labor in a whole different way. For a hearty, comforting lunch, I turned some of the pot roast into scrumptious sandwiches. A little butter spread on a slice of baguette, ciabatta, or your bread of choice, toasted to crispy brown, and then loaded with the warm, flavorful pot roast – it’s simple yet so satisfying. The rich flavors of the roast paired with the crisp, buttery bread create a delightful contrast in textures. And for a fun twist, I also whipped up some quesadillas using the leftover pot roast. Just imagine – tender pot roast and melted cheddar and red cheddar, all encased in a crispy, golden tortilla, finished with a sprinkle of parmigiano reggiano. It’s a fusion of flavors that brings a whole new dimension to the leftover game. These easy, delicious dishes are not just about using up leftovers; they’re about celebrating them, turning something familiar into a brand new experience. Ingredients: (Serve 2) Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More Pot Roast Homemade , 1/2 Recipe Baguette / Ciabatta / Sandwich Bread, For 2 Unsalted Butter, For Spreading Tortilla Homemade / Corn Tortilla, For 2 Cheddar, For Shredding Red Cheddar, For Shredding Parmigiano Reggiano, For Shredding Equipment: Cast Iron Skillet Cast Iron Griddle Non-Stick Pan Directions: Please visit my " Pot Roast " for the recipe. Please visit my " How To Make Tortilla " for the recipe. In a skillet over medium heat, add oil. Once the oil is heated up, add in the chilled pot roast. Loosen the pot roast with a splash of hot water. Stir to combine well. Cook until heated thru'. Remove from heat and set it aside. For Sandwiches: Spread butter onto a baguette or whatever type of bread you are using. Toast on a griddle over medium heat until lightly crispy browned. Remove from heat. Spread the heated pot roast over the bread. Sandwich and enjoy immediately. For Quesadillas: Lightly grease a non-stick pan with some oil over low heat. Add in the tortilla. Spread the heated pot roast on 1/2 of the tortilla. Grate cheddar and red cheddar onto the other 1/2. Close the tortilla and grate some parmigiano over the tortilla. Cook until the bottom is lightly charred and flip. Cook until thel bottom is crispy browned. Transfer onto a serving plate, cheese side up. Slice and serve immediately. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Here's a little story about last Xmas' dinner table star – my BBQ pork ribs. These aren't just any ribs; they're a celebration in every bite, perfect for any festive occasion. Last Xmas, as they sizzled and charred to perfection, these ribs didn't just fill the house with an irresistible aroma; they brought a sense of anticipation and joy, reminiscent of the festive spirit itself. What makes these ribs special is not just their smoky, tender goodness, but the love and care that goes into preparing them. They're a symbol of taking the time to create something extraordinary, something that gathers friends and family around the table, sharing stories and creating memories. The final touch, a homemade glaze, adds a glossy, sticky sweetness, making each rib a delightful mix of flavors and textures. It's a dish that says 'celebration', whether it's Xmas, a special family gathering, or just a day where you want to make something extraordinary. These BBQ pork ribs, served piping hot and garnished with fresh scallions, became more than just a meal; they were a centerpiece of laughter, conversation, and togetherness. They remind me why I love cooking – it's not just about the food, but the joy it brings and the people it brings together. So, here's to many more festive occasions and the delicious ways we choose to celebrate them! Ingredients: (Serve 8) Brine: Pork Ribs, 4 Water, 1L Sea Salt, 50g Liquid Smoke Preferably Stubb's , 10g Rub: Light Muscovado Sugar, 75g Granulated Sugar, 75g Smoked Paprika, 1/4 Cup Garlic Powder, 2 TBSP Black Pepper, 1 TBSP Ginger Powder, 1 TBSP Onion Powder, 1 TBSP Rosemary Powder, 1 TBSP Glaze: Unsalted Butter, 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ketchup, 115g Apricot Jam, 120g Fresh Lemon Juice, 45g Fresh Orange Juice, 45g Light Muscovado Sugar, 25g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 7g Ginger Powder, 1/2 TSP Ground Coffee, 1/2 TSP Mushroom Powder, Pinch Yellow Mustard Powder, Pinch Liquid Smoke Preferably Stubb's , 1/2 TBSP Worcestershire Sauce, 1/2 TBSP Tabasco, 1 TSP Soy Sauce, 1 TSP Fish Sauce, 1 TSP Scallions Coarsely Sliced, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Directions: Brine the Ribs Remove the membrane from the back of the ribs. In a large container, combine water, salt, and liquid smoke. Stir until salt dissolves. Submerge ribs fully in the brine. Cover and refrigerate for 24–48 hours. Prepare the Rub & Glaze Mix all rub ingredients and store in an airtight container in the fridge. For the glaze: Sauté onion in butter until lightly caramelized. Add garlic and cook until aromatic. Stir in ketchup and apricot jam. Deglaze with lemon and orange juice. Add sugar, cocoa, ginger, coffee, mushroom powder, mustard, salt, and pepper. Finish with liquid smoke, Worcestershire, Tabasco, soy sauce, and fish sauce. Simmer and taste to adjust seasoning. Bake the Ribs Preheat oven to 107°C (225°F). Remove ribs from the brine and pat dry. Discard brine. Lay ribs on aluminum foil. Coat thoroughly with the rub. Wrap tightly and bake for 2 to 4 hours depending on rib size, flipping halfway. Be cautious when flipping—ribs will release a lot of liquid. Glaze and Broil Carefully unwrap ribs. Brush generously with glaze. Return to oven uncovered and bake for 1 to 2 hours. Flip, brush again with glaze, and bake for another 1 to 2 hours. For a sticky finish, brush one final layer of glaze and broil for 5 to 10 minutes, flipping and brushing halfway. Optional: switch to a clean baking sheet or parchment before broiling. Serve Give a final brush of glaze, garnish with scallions, and serve hot. Finger licking good... Recipe Video:

Jump To Recipe Jump To Video This dish is more than just grilled chicken; it's a culinary legacy that dates back centuries in Indonesia, where it's not only a popular street food but also a celebration of the region’s rich spice heritage. Smoker version Ayam Bakar's (which literally means 'grilled chicken' in Indonesian and Malay) roots are deeply intertwined with Indonesia's diverse culinary traditions, influenced by a myriad of cultures from Javanese to Sumatran. It epitomizes the art of blending spices and herbs to create dishes with complex, multi-layered flavors that are characteristic of Southeast Asian cuisine. Oven version What I love about Ayam Bakar is how it represents the harmony of different cultures through its flavors. The dish is a mosaic of Indonesia's historical spice trade, showcasing ingredients like galangal and lemongrass, which were once as valuable as gold. Each family, each street vendor, has their own version of Ayam Bakar, passed down through generations, each telling a story of their heritage and regional influences. When I made Ayam Bakar for the first time, it felt like I was connecting with a piece of history, bringing to life the aromas and tastes that have been savored for hundreds of years. Oven version To finish, the chicken gets a smoky char, either in a smoker or under the broiler, glazed with the rich, reduced marinade for that perfect sticky sweetness. Each bite of Ayam Bakar is a delightful mix of smoky, savory, and sweet – a tribute to the vibrant flavors of Southeast Asia. It's more than just a meal; it's an experience, a journey through the rich culinary landscapes of Indonesia. Whether for a family dinner or a special occasion, Ayam Bakar is a dish that's sure to impress and bring people together around the table. Ingredients: (Serve 4) Marinade: Chicken Legs, 4 Kecap Manis Homemade , 1/4 Cup Tamarind Juice, 2 TBSP Fresh Lime Juice, 1 Lime Fresh Lime Zest, 1 Lime Sea Salt, Pinch Mushroom Powder, Pinch White Pepper, Pinch Rempah: Garlic, 8 Cloves Red Onion, 1 Candlenuts / Macadamia, 4 Galangal, 2" Chilies Deseeded, 3 Coriander Seeds, 1 TBSP Shrimp Paste, 1 TBSP Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Braising: Lemongrass White Parts Only Smashed, 2 Stalks Kaffir Lime Leaves Coarsely Sliced, 4 Unsalted Butter, 1 TBSP Gula Melaka Syrup Homemade , 1 TBSP + More For Brushing Scallions Coarsely Sliced, For Garnishing Equipment: Nordic Ware's Personal Size Stovetop Kettle Smoker or Oven Blender Skillet Directions: Please visit my " How To Make Kecap Manis " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Marinate the Chicken Slit cuts on the chicken legs. In a bowl, mix all marinade ingredients. Add chicken, coat well, cover, and chill overnight. Cook the Rempah Blitz rempah ingredients until smooth. Pour into a skillet. Add 750g water to rinse the blender and add that too. Add lemongrass, kaffir lime leaves, and butter. Stir until butter melts. Simmer until slightly reduced. Add the Chicken Place marinated chicken (with marinade) into the skillet, skin side down. Cook for 20–30 mins, flipping halfway, until sauce thickens and nearly evaporates. Remove chicken. Discard lemongrass. Adjust sauce with gula melaka syrup, salt, or lime juice. This is your glaze. Finish (2 Options) Smoker Method Glaze chicken and smoke (I am using Nordic Ware's Personal Size Stovetop Kettle Smoker .) for 40 mins. Serve with extra glaze, gula melaka syrup, and scallions. Oven + Charcoal Method Glaze and broil chicken 5–8 mins per side until lightly charred. Smoke in a covered pot with hot charcoal and 2 TBSP butter for 15 mins. Serve with glaze, syrup, and scallions. I personally adore the smoker version... The oven version tastes just as great... Recipe Video:

Jump To Recipe Jump To Video Born from the age-old practice of not wasting food, croutons have transformed stale bread into a culinary gem. These crunchy morsels, seasoned with a mix of herbs like rosemary, thyme, and sage, bring a rustic and flavorful touch to any dish. Perfect for adding a crispy texture to soups, giving a crunch to salads, or just as a savory snack, these croutons are a simple yet delightful way to elevate everyday meals. It’s a little reminder of how traditional cooking can turn the simplest ingredients into something extraordinary. Ingredients: (Serve 8) Sea Salt, Pinch Black Peppercorns / Cubeb, 1 TSP Dried Rosemary, 1 TBSP Dried Thyme, 1 TBSP Dried Sage, 1 TBSP High Quality Olive Oil, 1/4 Cup Stale Bread Coarsely Diced, 1 Loaf Parmigiano Reggiano, For Grating Equipment: Spice Grinder Oven Directions: Preheat oven to 220 degree celsius or 430 fahrenheit. Add salt, peppercorns (or cubeb), rosemary, thyme and sage to a spice grinder. Blitz until powder forms. Transfer to a large bowl. I like to add in any bread crumbs from slicing the stale bread. Add in olive oil and mix until well combined. Toss in the bread, making sure it is well coated. Transfer to a baking tray and grate parmigiano over the top. Wack to the oven and bake for 8 to 10 mins or until crispy brown. You can use these croutons for soups, salads or snacks. Recipe Video:

Jump To Recipe Jump To Video Last Xmas, I decided to add a fresh twist to our festive feast with a homemade Arugula Crouton Salad. This wasn't just any side dish; it was a celebration of flavors and textures, perfect for the holiday season. The peppery arugula provided a vibrant base, while the homemade croutons brought a delightful crunch. Topped with slivered almonds, every bite was a merry mix of rustic charm and nutty delight. What made this salad special was its effortless simplicity, combined with a touch of festive elegance. It was a reminder of how even the most straightforward dishes could become extraordinary with a bit of creativity. As we gathered around the table, this salad became more than just a dish; it was a testament to the joy of sharing and the warmth of the season. It’s these culinary creations, born from tradition and personal touch, that turn meals into memories. This Arugula Crouton Salad, a new addition to our Xmas menu, was a delicious way to celebrate the season's spirit. Ingredients: (Serve 4) Garlic, 3 Cloves Red Onion Finely Minced, 1 Sea Salt, Pinch High Quality Extra Virgin Olive Oil, 1/4 Cup Verjuice / White Wine Vinegar, 2 TBSP Maple Syrup, 1 TBSP Yellow Mustard Powder, 1/2 TBSP Black Pepper, Pinch Arugula, 100g Croutons Homemade , A Handful Slivered Almonds, For Serving Equipment: Oven Directions: Please visit my " Croutons " page for the recipe. Preheat oven to 205 degree celsius or 400 fahrenheit. Slice off the tip of the garlic cloves. Wrap with foil and wack into the oven. Bake for 30 to 40 mins or until the garlic is slightly caramelized and soft. Remove from oven and set aside to cool slightly. While the garlic is roasting, add some hot water and salt to a bowl. Mix until the salt has dissolved. Add in the onion and give it a stir. Set aside until ready to use. In a large mixing bowl, add olive oil, verjuice, maple syrup, mustard, pepper and the roasted garlic. Mix until well combined. Drain and add in the onion, arugula and croutons. Toss and mix to combine well. Taste and adjust for seasonings with salt, pepper, verjuice or maple syrup. Set aside in the fridge for 1 to 2 hrs. Serve with some slivered almonds. Simplicity is the ultimate sophistication... This has become my go-to salad... Recipe Video: