Kylie Kwong is an amazing chef, and I love her cookbooks. I haven’t even cooked a lot of her recipes, simply because they usually require a bit more planning than I put in for dinner. Chinese cooking, both traditional but with all kinds of amazing twists.
Here’s what I love from this book –
Crispy-skin duck with blood plum sauce
Stir-fried mussels in oyster sauce
Moroccan-style meatballs with sour cherry and cream sauce
‘Radical’ roast chicken
Roast duck with figs, shitake mushrooms and lime
Mussels in white wine, orange and saffron
Braised chicken with vibrant flavours – veg, ginger, fish sauce, dates, red wine, etc.
“Heart and Soul“. 203 pages. Recipes with fish, prawns, duck, chicken, beef, quail, squid, pigeon, pork, offal. Sensational flavours.
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