Restaurant food at home
I have to confess that I got a new toy at Christmas, a whipper/foam/espuma machine. I was after one for ages. I have eaten some interesting foams and espumas over the years, but they always seem to be infused double cream. I wanted to try and create my own versions […]
After my travels over the last two weeks it was time to get back to cooking. This dish is inspired from the Pollen Street Social (review to come) that we visited on Thursday. This is the starter with the main to follow next week. This is nothing more than half […]
This starter will have your guests purring. It is fairly simple to make, but the flavour and temperature contrasts will soon have you realising that you haven’t made enough. It is just a simple pea soup, chilled as cold as possible with a just cooked ( 47°c cured salmon). You […]
This dish has become a staple in my household. Everytime a side of salmon is on offer at the supermarket, it will be waltzed home and cured over the next 24-48 hours. It is so simple to make, with a few variations to tailor to your liking. Blinis are the traditional accompaniment. […]
The origins of this dish vary. The story I like is a very wealthy banker onWall Street named Lemuel Benedict, walked into The Waldorf Hotel asking for some toast, eggs, bacon and sauce to cure his hangover. The interpretation that came out of the kitchen is led to be this. […]
[purerecipe]
[purerecipe]
I decided to give a Heston classic a go at home. Obviously it’s not just a big Orange! A chicken liver parfait encased in an orange jelly, which acts as the balance to the rich but moreish parfait. It does take some time to make. but for a special occasion […]
Normally you have toast and chutney with any chicken liver pate. Unfortunately we are gluten-free in the house at the moment so I wondered how I could create the missing crunch from the bread. The brulee was the answer, it was understandably very sweet so complemented beautifully with the sour […]