Bessie Box

Recipes

This recipe comes from Enrique Olvera who is a world renowned chef. He owns 15 restaurants with two (Pujol in Mexico and Cosme in New York) holding positions on the World's Best Restaurant list. In his book, Tu Casa Mi Casa, he explores the foundations of Mexican cooking and flavours. This recipe is the best thing to bring people together.

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Brown stock is a staple in cooking and is the base for a ton of recipes. Brown stock is a highly gelatinous and makes for a rich and flavourful stock. In French cooking, traditionally a veal stock is used but a beef stock is also great. The beef stock will have a deeper and heartier flavour whereas the veal will be more delicate. You can use this stock to make delicious sauces (like a demiglace), gravies, braises, stews and soups. There are a ton more uses for stock so it's great to keep on hand in the freezer!

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Whenever my Mom makes Ghanian Peanut Butter Soup, I know she’s missing back home. It’s a sweet and savoury dish that is traditionally served with fufu. We usually eat it with our hands and, if you’re among friends, out of the same bowl. It’s a recipe Ghanians recall from memory, each family making it a little bit differently. Here’s a basic recipe so you can make your own version at home. Feel free to add your desired level of spice and your favourite locally sourced meat!

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Poached salmon in less than 30 minutes. With a few tweaks (adding alcohol, reducing the amount of poaching liquid, and resting the salmon on lemons). We suggest sharing this with your loved ones and making adjustments where you see fit (we know capers aren't for everyone). 

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