Restaurant food at home
After all the standard food I like to cook, I do crave some spice from time to time. Thai and Japanese being my favourites. Today I tried to mix my favourite things from Yo Sushi and turn them into a restaurant standard meal. Marinated rare tuna to resemble sashimi, sushi […]
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 […]
This delightful little orange syrup drenched cake is a hit at any time of day. The fairly sweet cake is matched with a less sweet almost cheescake taste of the ricotta ice cream. Plus the ice cream is simple to make. I married it together with a basil and mint […]
Like spag bol, I assume everyone has their “own” chilli recipe. I tend to like Heston’s theories on most things, but he tends to take everything too far. Like he did with a humble chilli. I do find some strokes of genius from him though, and have adapted the recipe […]
Lamb and mint are a match made in heaven. I made some fresh mint jellies, so when served as little cubes just give a nice hit of mint to complement the lamb. I made some little duck bonbons, the day before I just roasted two duck legs, kept the fat […]
Firstly, I have to admit that chips are my vice. Pretty much like most people’s chocolate. If I find any in arms length they have to be eaten. The rules are simple, just cooler than mouth burning temperature, but hot enough to make the vinegar rapidly evaporate to enhance the […]
There seems to be a lot going on here, but most of the prep can be done ahead of time. The beignets are basically a flavoured choux pastry dough, which is then just fried. As the eggs heat up they expand and the beignets grow into light pillows with hopefully […]
I can’t quite believe it myself. The ice cream was good, I made it slightly less sweet than normal, so as to balance the praline. The praline though is a taste sensation, the bacony scent of pumpkin seeds, with a touch of salt gave an incredible sweet/salty balance. If nothing […]
If you ever want to make a decent sauce for fish that isn’t parsley, try this. It is supposed to have mussels in it, with the mussel juice adding to the sauce. Unfortunately I couldn’t get any fresh! It doesn’t make too much difference, but adds another layer to the […]