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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese VG-MAX steel santoku for precision slicing and dicing
Cai dao — Chinese all-purpose blade for chopping and crushing
Curved double blade for rapid herb and salad chopping
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese VG-MAX steel santoku for precision slicing and dicing
Cai dao — Chinese all-purpose blade for chopping and crushing
Curved double blade for rapid herb and salad chopping
Record your recipes and experiments — organized cooking journal
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In a heavy-based frying pan or large saucepan, stir-fry spring onions and garlic in oil, remove from pan. Add mince and stir until cooked. Drain fat if necessary. Add spring onions, garlic, parsley, sea salt and corn flour mixture, stir until thickened. Serve on pasta, noodles, rice, mashed potato, toast, pizza or in jaffles and pies. Suitable to make a double batch and freeze, should be used in 4 weeks to avoid amines buildup.