Restaurant food at home
As much as I like playing about in the kitchen, it is so gratifying to create equally delicious food in next to no time. The most time consuming part of this duck and hummus dish was peeling the squash. Most dishes these days go a little further than meat […]
I don’t usually succumb to demands from my wife about what dishes to post on the blog. I like to keep to my theme. Blogs are basically about sharing information and new ideas to everyone though, so since we’ve made a breakthrough it deserves to be posted. For those people […]
My inspiration for this French Boned Chicken is two fold. I have eaten a slow cooked rabbit dish which looked exactly the same, when I ate it, I couldn’t really recognise what part of the rabbit it was. I’ve now found out. The second was from a new programme on […]
This Venison and Chestnut Pie dish was inspired from seeing pork pies being made. They are made with a hot water pastry using lard as well as butter. It’s not my favourite pastry, nor my favourite filling. I decided to use a simple puff pastry, which always tastes better and […]
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 […]
This is a perfect cook ahead dinner. Everything except the peas are either made well ahead of time or slow cooked and ready to go. Salt baking is used quite extensively these days. I’m pretty sure you can use the method for everything from vegetables to meat. This method makes […]
I’ll begin with an apology. The next few Blogposts are all going to be game centred. Two reasons for this, one it’s the beginning of the game season and secondly I was going to be doing a few articles for an external source on game. In the UK national game […]
I love making sauces. I believe they are so important to give a dish the correct balance. I remember Michel Roux wrote an entire book on sauces, well over 100. I’m disappointed to say I never purchased it. Most sauces themselves tend to be a balance of acidity(wine), sour(vinegar) and […]
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