All posts tagged: chinese five spice

Korean Pancakes (Pajun)

Happy Pancake Day! A food bloggers dream: a public holiday dedicated to food! Pancakes were probably the first recipe I learnt to make as a child at school and the only one you didn’t have to take home and share, very little food I made at school made it home to be fair, but that’s another story for another time. We all wanted to mimic the TV chefs we grew up watching flip pancakes single handily. So easy to make and yet so easy to spoil: one too eager shake of the wrist and it was disaster all on the floor. In our home economics class, flipping pancakes almost out did eating one with our limited choice of toppings: chocolate spread, sugar and lemon or honey. I can still remember biting a cigar shaped eggy pancake through to it’s gritty centre of sugar and lemon. All the work of my sticky 11 year old hands. Nothing’s really changed how many years later, only now my taste buds have grown to understand that pancakes speak many languages, none more so than Korean. Korean …

Jollof Cous Cous w/ Honey Glazed Baked Chicken

  Giant Couscous is the big brother of regular Couscous. Just like my older brothers (I have two)  it’s bolder in shape and size and can take the heat (giant couscous is normally toasted in an open flame oven, which allows it to keep its shape). This also makes it pretty stubborn…we’re talking about my brother’s here, but for the couscous it’s good that it remains al dente in texture after cooking. These pearl-like grains are a great alternative to regular couscous, or pasta, or in this case rice as jollof rice is a main stable in many Nigerian and Ghanaian dishes. I absolutely love jollof. I used to live with a Nigerian lady for 2 years and she cooked this practically every week with so much ease. I love the peppery perfumed smell and the shocking yellow/red colour of the rice created by a combination of peppers and tomatoes. The chicken was an easy accompaniment to this dish, once the chicken is in the oven the cous cous takes about 8-10 minutes to prepare once you’ve created the tomato stew. The longer …