Tare

Tare (pronounced ‘tah-reh’) is the seasoning for the ramen broth. The type of tare will usually appear in the name of the dish – shio ramen (shio meaning ‘salt’ in Japanese) is seasoned with a salt tare for example, while shoyu ramen will be seasoned with a soy sauce tare. Ingredients: 1 tbsp sake ½ tbsp mirin ½ tbsp soy sauce…

Overnight ramen eggs

This recipe, from Pippa Middlehurst’s ‘Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen and Everything in Between’ results in delicious marinated eggs – arguably the hero topping ingredient to any bowl of ramen. Try and source the best quality eggs you can (for example, Chestnut Maran or Burford Brown eggs) – it is well worth…

Ramen noodles

This recipe, from Pippa Middlehurst’s ‘Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen and Everything in Between’ produces delicious noodles. Ingredients 1g kansui 198g high-gluten flour, such as extra-strong bread flour 86ml water Potato starch or cornflour (cornstarch), for dusting 1g salt Method To make the kansui: Preheat the oven to 120C/250F/Gas 1/2. Sprinkle 100g…

Charred onion broth

This recipe, from Pippa Middlehurst’s ‘Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen and Everything in Between’ makes a lovely broth for ramen. In her recipe, Pippa explains that the kombu and shiitake add umami, while charring the vegetables encourages the sugars in the ingredients to caramelise, resulting in a mellow, slightly sweet and richly…

Lo Mein-tenance noodles

…I’m all for them! I’m all about low fuss dinners where all you need to do is chop some veggies, toss them in a hot wok with some oil, add noodles and some sauces for flavour and within minutes, hey presto! Dinner is served! This veggie lo mein dish is from Pippa Middlehurst’s book ‘Dumplings…

Pizza margherita: Jamie Oliver recipe

This pizza dough recipe from Jamie Oliver is the best we’ve ever tried in The Salford Kitchen. Over the years we’ve dabbled with many other recipes, but this one has remained our firm favourite. This recipe produces a base with a lovely texture, and most importantly it tastes delicious too. We have come to the…

Parsnip dumplings in broth, from Ottolenghi’s ‘Plenty’

This dish from Plenty by Ottolenghi is warming, filling yet light, and very healthy; the perfect way to cut through all the rich and decadent food we have been indulging in throughout the festive period! We have been going through a bit of a vegetable stock making phase recently, experimenting with various types of white…

Pizza margherita: Masterchef Australia season 2 recipe

Happy New Year! On New Year’s Eve, Mr Salford Kitchen and I made homemade pizza. We make pizza from scratch fairly regularly and have tried out various recipes and methods from different chefs. This time we decided to test out a pizza dough recipe that was featured in a masterclass in Season 2 of Masterchef…

Tomato and basil sauce

Rich and flavoursome, this tomato sauce is our go-to for many dishes: pizza sauce, ratatouille, to accompany gnocchi and, of course, it can be simply enjoyed with pasta. Try to get hold of San Marzano tomatoes if you can, they have a lovely soft texture and mild acidity. Otherwise use good quality tinned plum tomatoes….

A dessert not to be trifled with

This year, we decided to opt for a retro classic in the Salford Kitchen to follow Christmas dinner, instead of Christmas pudding. Layers of peaches and raspberries and vegan jelly, homemade sponge soaked with sherry and fruit juice, topped with homemade vanilla custard, whipped cream and flaked almonds. The recipes for the sponges and custard…