Restaurant food at home
Strictly speaking this isn’t a classic Duck a l’Orange. I don’t think I’d ever eaten one as I have visions of it being overly sweet and orangery like a lemon chicken from the Chinese is. How wrong I was. The sauce is very simple to make but if you […]
This dish came originally from a starter I had many years ago. I was amazed at how I had a perfectly round salmon fillet rather than a flat piece. I finally found out how they did it and hence this dish was born. The lentils are flavoured with soy […]
Last year in my annual Xmas hamper I received some tomato powder. I hadn’t the faintest idea of how to use it or what to do with it. I was thinking of making a tomato ice cream. Luckily, before I did that I thought of this, tomato pasta. I […]
This mushroom risotto follows the form of my Cauliflower risotto and Crab Risotto. Mainly making a mushroom flavoured stock and veloute which are used to cook and enhance the risotto respectively. I used some dried morel mushrooms. I believe these are an excellent reconstituted mushroom, not like the porcinis […]
This is my first game posting of the year. Roast Partridge is good place to start for anyone who is anti-game as it’s very mild tasting. Pretty much like a good chicken. They are a perfect portion size too, one per person. The squash puree was roasted with a […]
This dish of fennel rubbed pork and truffled beans is going to be a little controversial. Not because of its content which was quite superb, but because of the conversation it invoked. I will eat anything. My wife on the other hand is half Egyptian and shuns pork products due […]
I wouldn’t rate this cod and lentils dish as the most attractive dish in the world. Where it lacks in presentation it certainly makes up for in taste and smell sensations. I’m sure most foodies have tried and enjoyed the world of truffles, I have a few pointers on this, […]
To create this maple and orange pork tenderloin with pea pesto I wanted to enhance the dry pork fillet. My favourite way of moistening meat is to brine it. I was a little wary of doing this to pork as I may have ended up with a large bacon fillet. […]
For this walnut crusted salmon and ravioli dish I wanted to make a dish full of flavours and textures that can be put together at the last minute. If you have never made your own pasta yet, follow my Pasta Masterclass post. It’s straight forward enough, but can be a little […]