Recipes by Author

Tom Kime

Hanoi Prawn Cakes with Nuac Cham Dipping Sauce & Table Salad

Hanoi Prawn Cakes with Nuac Cham Dipping Sauce & Table Salad

Recipe by: Tom Kime | Publication: Tom's Kitchen

Chopped ginger, fresh coriander, spring onions or thin slices of carrot can be also added to the dipping sauce as well as chopped roasted peanuts, so that it can accompany numerous types of dishes. 

Makes 20 cakes.

 
JAMAICAN STYLE BARBEQUE CHICKEN WITH A FRESH PINEAPPLE SALSA

JAMAICAN STYLE BARBEQUE CHICKEN WITH A FRESH PINEAPPLE SALSA

Recipe by: Tom Kime | Publication: Tom's Kitchen

The key to cooking meat like this that has been marinated is to cook it slowly, turning the meat regularly so that the marinade caramelises slowly, as opposed to catching and scorching. 

 
Middle Eastern Pastries

Middle Eastern Pastries

Recipe by: Tom Kime | Publication: Tom's Kitchen

Throughout the Middle East there are many different varieties of small savoury pastries that are made by the local bakeries.  You can have ones with cheese fillings, vegetable such as spinach or mushrooms as well as nut fillings or minced lamb.  The filling can be spiked with spices or be quite plain.  They are very popular and eaten at any time of the day as a snack on the hoof or taken as gift when going to someone’s house.  These look very impressive when they are displayed on a plate fresh from the oven.

 
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