Tap a chip to add another filter, or use Clear all below.
Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a firm, opaque texture while retaining a wonderfully fresh flavour. The addition of mango, citrus segments, and fresh chilli creates a bright, tropical balance of sweet, sharp, and heat.
The Sunday brunch icon, and the dish people learn hollandaise for. You build the sauce first, whisking egg yolks with water and lemon over a bain-marie until they ribbon, then drizzling in warm clarified butter while you whisk steady and even until the bowl holds something glossy and thick. The hollandaise will wait for you in a warm spot while you poach the eggs - vinegar in barely-simmering water, a gentle whirlpool, three minutes for a runny yolk - and toast the muffins, and warm the ham. Then everything stacks at speed: muffin, ham, egg, hollandaise spooned generously over, a scatter of chives. You eat immediately, because every component is at its best within a minute of plating and falls off a cliff after five. Looks fancy on a tablecloth; rewards twenty focused minutes of work.
Salmon fillets sear skin-side down for crisp skin, then bathe in a quick honey-soy-mirin-ginger reduction that lacquers them. Broccoli or bok choy steams in the same pan with a splash of stock. Twenty minutes; one pan; serve over rice.