Restaurant food at home
Difficulty Rating: 0.5/5 This is so easy, yet so delicious and almost guilt free. The trick is firstly to get good cocoa powder, I use Green and Blacks. The second most important thing about sorbets is the addition of a whipped egg white. It stops a sorbet being a frozen […]
I thought i’d kick off a new thread on the blog entitled Foodie Finds. These are all the things you find in good delis and wonder what on earth to do with. Or just to tell you about something so spectacularly good I have to pass it on. The first […]
Difficulty Rating: 2/5 This dish is a fantastic dish for dinner parties as it can be prepared well ahead. The sauce also works brilliantly with white fish. Serve with your choice starch option. Red Wine Sauce: 375ml red wine/ clove garlic/ sprig of thyme/ 1 large shallot/ 1 star anise/ […]
Difficulty Rating: 2.5/5 Getting ahead in this recipe is key. Apologies about the photo it looked a lot more elegant than the above. Ingredients: 2 Chicken Supremes( brined for 5 hours in 8% brine)/ 100g white grapes/ 100ml creme fraiche/ 1 shallot/ 225ml white wine / 150ml chicken stock/ large […]
Difficulty Rating 2 or4/5 I’ve put this on here as although not exactly fine dining, you can make it the easy way or the more refined way. If you follow the refined way you will be amazed at how good a humble chicken pie could taste. The easy way will […]
Pasta Class. I’m sure many of you have had problems with making pasta from recipes alone. I hopefully can dispel some of the problems you may come across. 1) I always find the amounts listed in recipes never works. So I use 100g strong flour(at least 13g/100g […]
Wagyu Beef with a wild mushroom ravioli, morel cream sauce and horseradish mash. Yum. Difficulty Rating: 4/5 Don’t worry about making your own pasta, it’s just a fancy addition.(Next post or two will be a pasta class) I used ribeye here, but use your favourite choice sirloin, fillet or ribeye. […]
Difficulty: 3/5 This impressive looking and sounding dish is actually straight forward. The only tricky bit is not over cooking the mousse. Luckily the thermometer trick lets you know when its done to perfection. Spinach Mousse: 100g spinach/ 2 eggs/ 100ml cream/ s+p. Mash: 500g potatoes( i use rooster)/ 2tbsp […]
Difficulty 1/5 You may ask why bother putting the easiest curry ever on a fine dining blog. One reason is that the previous dish was a tad complicated so i wanted to put an easy one on for you all to have a go. Thai green curries are good, but […]