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1. Preparing the Salsa Verde. Using a mortar and pestle, grind all the salsa ingredients, except the olive oil, into a coarse paste. 2. Add the oil and stir to combine. Season to taste. 3. Preparing ...

1. Place the oil in a saucepan and heat to 180°C. Cut the chicken into 3 cm pieces. 2. Place the chicken into a bowl with the soya sauce, shaoxing wine, five-spice powder, chicken stock powder sugar ...

1. Heat the oil in a wok and crack the egg into the middle. Cook for 1–2 minutes, or to your preference. Use a slotted spoon to splash the hot oil over the egg to speed up the process. 2. Serve with ...

1. Heat the olive oil and butter in a pan, then add the onion and cook over a medium heat for 10–15 minutes, or until caramelised. Remove from the pan and set aside. 2. Pat dry the chicken livers ...

1. Place the lamb chops in a bowl, add ½ t salt and 1 t chilli powder. Toss, then rub the chops with a splash of oil. 2. Heat the oil in a pan over a medium heat, then add the lamb chops. Fry on both ...

1. Preparing the fish heads. Butterfly the fish heads by splitting them down the middle and opening them up. Give them a quick rinse in running water and pat dry with paper towel. 2. Preparing the ...