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Jordan Bourke on Muck Rack

Jordan Bourke

As seen in: Bottom Line, BBC, The Guardian, Aol, Yahoo Sports Canada, The Kitchn, Jamie Magazine, Style at Home (Canada)
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Articles

No lettuce, no problem! 10 delicious summer salads that avoid the iceberg

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By Yotam Ottolenghi, Thomasina Miers Verified, Rukmini Iyer, Tom Hunt, Nik Sharma, Ravinder Bhogal Verified, Jordan Bourke, Georgina Hayden Verified, Chris Shaw, Bryant Terry
| Aol Verified
A fresh, crunchy salad by Yotam Ottolenghi. Cucumber is a hard-working salad component at the best of times but, here, with the combination of curried, crunchy nuts and a sweet-sour tamarind dressing, it will work overtime on your meal-prep menu.
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Spicy green bean and tofu stew

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By Justin Tsang, Jordan Bourke, Lucy Parker
| BBC Verified
Heat the vegetable oil in a wok or large frying pan over a high heat for about 1 minute. Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the celery, green beans, doubanjiang, light soy sauce and sugar. Stir-fry for a further 1–2 minutes. Add the tofu puffs and stir to coat them in the sauce. Pour in the stock, bring to the boil and cook for 1–2 minutes. Reduce the heat to low and slowly pour in the cornflour mixture while stirring.
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Korean grilled beef short ribs (galbi gui) recipe

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By Jordan Bourke, Korean recipes, Jeremy Pang, Sophie Michell
| BBC Verified
Put the ribs in a deep baking tray. Fill with enough water to submerge them, cover, then soak for 30–45 minutes, changing the water once or twice. Drain. Meanwhile, put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide, flat bowl. Using your hands, massage the sauce into the meat. Cover and refrigerate overnight. If cooking on the hob, put a heavy griddle pan over a medium-high heat.
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