Tuscan bean soup

This Tuscan bean soup is hearty, healthy, packed with veggies, and makes a great batch cook option for busy weeks when time is at a premium. This soup is delicious served with a dollop of fresh pesto, and / or a few slices of toasted days-old sourdough. Like many stock-based dishes, its flavour will deepen…

Oh, ramen

We tend to have several cooking shows on the go at any one time in The Salford Kitchen. Masterchef Australia is obviously one of them. Netflix’s Chef’s Table series is another that has had a big impact. One of the episodes that particularly made an impression on me is Season 3, Episode 4: Ivan Orkin,…

Quick and easy menma recipe

Menma is a seasoned bamboo shoot topping for ramen, which is normally fermented. It is absolutely delicious, and one of my favourite toppings for ramen. Menma is somewhat of a specialist ingredient and can be difficult to source in regular grocery stores, however it’s possible to make a quick and easy version of it yourself…

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…