For a change of tact today, I have decided to concentrate on giving a few tips on how I go about presenting my dishes. My good friends at Ellenborough Park sent through this graphic of how they lay their tables. Mine looks like this: They also sent me a few recipes, the […]
Tag: Ricotta
Mushroom and Fennel Crusted Pork Fillet, Beetroot Gnocchi and Cabbage Gratin.
As the maximum temperature in Manchester yesterday was 8°c, I think it’s fair to say winter is on its way. Bearing that in might I have a wonderful, cheap winter warmer. I love pork but I find it the most difficult meat to get right, as it will dry […]
Lasagne Pastachina
I saw a well known Italian chef, Francesco Mazzei making this Lasagne Pastachina dish. He serves this up at his restaurant L’Anima in London Town. It’s highly complicated with many steps to create, making your own beef sausages and two different types of pasta. I wasn’t quite in the mood […]
Crab Ravioli, Bisque with White Asparagus
I’m probably a bit late posting this dish as the asparagus season is coming to an end. Not to worry though as the white asparagus was disgusting. If you fancy recreating this dish just replace the white with green. It probably looks a lot of work, but it’s all […]
Brill, Pomme Dauphine with Crab Ravioli
With this post I think I’ll begin with the potatoes. Pomme Dauphine are half mash half choux pastry potato dumplings. You have to deep fry them, but they are super light and a small amount of mixture makes a lot of dauphines! For readers that follow this blog regularly, […]
Salmon with Crab Pastillas and Spiced Puy Lentils.
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 […]
Chorizo and Tomato Raviolis with Sage Wrapped Pork Fillet.
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 […]
Gnudi with Beef Ragu
What on earth are gnudis I hear you cry? Well I like the tale that they are essentially ravioli filling without the pasta, hence “gnudi”. Unfortunately, not wanting to let the truth get in the way of a good tale, they are basically just another Italian dumpling like gnocchi […]