This is a simple dish, making the best of each ingredient. How many of us buy celery for a ragu and then have twice as much languishing about in the larder for two weeks? Guilty! One great use of it is in a creamy salad like this blue cheese and […]
Tag: Port
Duck and Squash Hummus
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 […]
When is a bowl of pasta not a bowl of pasta? When it’s gluten free!
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 […]
Port and Stilton Truffles
I know posting a chocolate recipe only a month after Christmas is the last thing most people will be thinking about. I’ve posted it now for those that might want to make a special something for Valentines Day. I’ll be at 36,000′ so I don’t need to do anything […]
Venison and Chestnut Pie
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 […]
Beef Short Rib, Pommes Anna and Pickled Beetroot.
It’s quite ironic that these are called “short” ribs when they are much larger than pork ones. There are various different cuts of beef short rib, but if you have a nice butcher they will cut the entire rib in one long length rather than across the ribs. This will […]
Beef Wellington
I assume something as decadent as a beef wellington isn’t on most peoples minds at this time of the year. One for it’s cost and two for its perceived extravagance and richness. It’s certainly not going to appear on any weight watchers menus, but by exercising good portion control there’s […]
Eccles Cakes and Potted Stilton.
Eccles Cakes are a bit of an enigma. Nobody actually knows their true origins except that they have been sold in a town called Eccles(Greater Manchester) since 1793. They were traditionally made with flaky pastry, I believe a more modern interpretation lends itself to puff though. These are found in […]
Chicken with a spiced red wine jus, aubergine caviar.
If you read my article on Lameloise, I mentioned the delight of a Bresse Chicken. The only place I have found these in Britain is Harrods. They are about £20 each, but are fantastic. A different treat to fillet steak. I thought about how I could improve a humble bog standard chicken. This […]