Prawn and Sweetcorn Laksa

Fennel butter 1 shallot, finely chopped 1 clove garlic, chopped 1 tablespoon olive oil 200ml dry white wine 250g soft butter Large handful fennel herb chopped ( substitute any soft herb like basil, chives, parsley etc)Cook the shallot and garlic in the oil until golden. Add the w ... Show More

450ml double cream 75ml pink grapefruit juice 115g castor sugar Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.Poached rhubarb More than you’ll need ... Show More

4 x 175g lamb leg steaks Oil for brushing Salt and freshly ground pepper Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a fe ... Show More

Today in the Food Court we have comedian and writer, Marcy Jarreau (Brooklyn 99), here all the way from the Bayou to defend her beloved popcorn shrimp. Her friend, Michael McMillian (True Blood / My Crazy Ex-Girlfeiend), is from the midwest and here to tell us all that popcorn ch ... Show More

Squeak & Creaking noise 

Rachel and her boyfriend are obsessed with scallops. In fact, their ideal scallop experience was at Gordon Ramsay’s Hell's Kitchen, and she's been trying to replicate it ever since. In this episode, we help Rachel figure out how she should be cooking scallops. Plus, Kendra Vaculi ... Show More

A lot of the stories that are told about popcorn in history – particularly in North America – are incorrect. Popcorn has been around for a very long time, though its rise to popularity as a snack has accelerated in recent years. Research: “Ancient Popcorn Discovered in Peru.” Smi ... Show More

By Haki R Madhubuti 

چه خوش سليقه