Restaurant food at home
I assume something as decadent as a beef wellington isn’t on most peoples minds at this time of the year. One for it’s cost and two for its perceived extravagance and richness. It’s certainly not going to appear on any weight watchers menus, but by exercising good portion control there’s […]
Osso Bucco literally translates as “Bone with Hole”, this is quite obvious from the photo. The bone is filled with marrow and over slow cooking the marrow melts into the sauce. This cut is traditionally done with veal shank. It can be used with other cuts, but if you can […]
I wouldn’t normally class a fish pie as Fine Dining so it doesn’t normally grace this blog. This one though was made a little bit differently. The filling has a few different steps, but a normal fish pie filling will be great. The topping however is designed to resemble a […]
I was inspired by this Sumac crusted cod after looking through www.steenbergs.co.uk website. They supply pretty much every spice you have never heard of. If you ever get stuck in a rut of using the same spices, check out their website for some inspiration. Ok, so most people have just […]
This dish is a cracking mid-week simple supper. This can all be put together in under 30minutes. I have used Morecambe Brown Shrimps for the sauce. For those of us in the UK we should be eating these by the bucket load. For some reason there isn’t a huge market […]
This dish came about from the remaining pheasants I had left from last month. Game meats are incredibly lean and dry out very quickly. A good way of keeping it moist I thought would be to marinade it. Pheasants only have a mild game taste rather than the heavy irony […]
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 is the final instalment of my game haul. Partridges have become my new favourite thing. They are quite small, one feeds one, but they are just delicious little birds. The meat is moist and tasty without an overpowering game taste or aroma. Again, if you are in the UK, […]
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 […]