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Photos taken during the opening of bite size plays, Big breakfast t the latest music bar. Taken during the Brighton fringe 2013. Follow us on twitter: @mundialphoto
Excerpts from my trip to the deep south. Summer 2013: Bitesize Passion, my father, and I journey to Alabama and Mississippi to bury my grandmother.
Excerpts from my trip to the deep south. Summer 2013: Bitesize Passion, my father, and I journey to Alabama and Mississippi to bury my grandmother.
Excerpts from my trip, with Bitesize Passion and my father, to Alabama and Mississippi to bury my grandmother.
Excerpts from my trip to the deep south. Summer 2013: Bitesize Passion, my father, and I journey to Alabama and Mississippi to bury my grandmother.
INGREDIENTS
teriyaki sauce sticky
white sesame seeds
black sesame seeds
tofu 280g
purple sprouting broccoli
sushi rice
spring onions
red pickled cabbage
METHOD
Boil your kettle, then take out two frying pans and a saucepan.
Place the sushi rice in a small saucepan and pour over 2.5x its volume in water from your kettle. Bring to the boil and once it's bubbling, reduce the heat to low, cover and cook for 8-10 minutes or until tender but al dente.
Cut the tofu into bitesized chunks and heat a drizzle of oil in each of your two frying pans over a medium heat.
Add the tofu to one of your frying pans and fry until golden and crispy on all sides. Next add the teriyaki sauce to the pan and stir through the tofu until thoroughly coated. Once the sauce has thickened a little (around 1 minute), take the pan off the heat.
Meanwhile add the purple sprouting broccoli to your other pan and fry on all sides until tender but al dente. Season to taste with salt and pepper. Finely slice the spring onion while everything cooks.
Divide the sushi rice, purple sprouting broccoli and pickled cabbage between serving bowls. Top with the teriyaki tofu, spoon over any extra sauce, then sprinkle over the sliced spring onion and sesame seeds to garnish.
Washed, cleaned, trimmed tough ends and teared into bite sizes oyster mushrooms in decorative kitchen bowl. Wooden plank. High point of view. Light effect.
Photographed for Peta Mathias' book "A Cook's Tour of New Zealand", published by Penguin.
Copyright Laurence Belcher www.bitesize.co.nz
Excerpts from my trip to the deep south. Summer 2013: Bitesize Passion, my father, and I journey to Alabama and Mississippi to bury my grandmother.
Excerpts from my trip to the deep south. Summer 2013: Bitesize Passion, my father, and I journey to Alabama and Mississippi to bury my grandmother.
Excerpts from my trip to the deep south. Summer 2013: Bitesize Passion, my father, and I journey to Alabama and Mississippi to bury my grandmother.
First I made this recipe for Korean ricecake in spicy sauce:
www.aziatische-ingredienten.nl/tteok-bokki/
Then grilled some long, Turkish peppers in my griddle pan, chopped them in bitesize pieces and added them to the ricecakes. (kai lan would be nice too)
And in the meantime also panfried some fish tofu until golden and added them too.
For more info about the fish tofu, see:
www.aziatische-ingredienten.nl/fish-tofu-vispasta-in-de-v...
RECIPE:
STAMPS:Bite Size (The Alley Way Stamps)
PAPER:Night Eclipse (Cottonball Stamps), White Cardstock (Papertrey Ink), Note To Self (Echo Park)
INK:Versafine Onyx Black
ACCESSORIES:Ring paper clip (from my LSS), Spellbinders Lacey Circles, Cuttlebug, Dimensional tape
Excerpts from my trip to the deep south. Summer 2013: Bitesize Passion, my father, and I journey to Alabama and Mississippi to bury my grandmother.