This Dish is named after a young man, who is just starting to learn about cooking and I gave him a lesson using this dish. O.k. the lesson took place in a wood, on an open wood fire, using a battered old cast iron frying pan in the middle of a storm….no i am not… Continue reading Kai Salmon Salad- Lemon cured salmon pan fried and served with a chili and citrus potato salad
This is a quick recipe that I did at home just to use some stuff up and shove in the cupboard ready for a “can’t be arsed to cook day” In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar and soy sauce and spices such… Continue reading Sweet and Sour sauce
My hat off to my esteemed foodie friend, Mark Langford, who set me on the course for this particular blog. I am afraid this is not going to tick any vegetarian or health conscious boxes, and to be honest its not going to click the cheap box either, but it is going to be interesting.… Continue reading Searing meats- why?!
This is a very simple, rustic French dish. It originally comes from Nice. Traditionally cooked in the autumn months when the ingredients are plentiful and fresh. It has become a main stay of healthy meat free cooking. It can be served hot or cold. The origin of the word, which comes from the French touiller,… Continue reading Ratatouille
Having a nice meal last night and got chatting with my Dad, and he quizzed me on what I meant by certain “cheffy” words. So I promised him a glossary and here it is! I will add more when I use them in the blog. Al dente– means firm to the bite. If pasta or… Continue reading Glossary
I re-found this recipe last week in a massive clear out of my desk drawers. This is a simple beef stew, packed with flavour, that I used to cook for my friends at Dumnonni Chronicles. As our hobby involves a lot of running around and playing silly beggers, this meal was designed to… Continue reading Dumnonni Beef Stew
Don’t be scared by posh french words, this is simple! En papillote simple means cooked in parchment, the joy of en papillote is serving it at the table so your guests get to open the parcel and get all the fragrances you have cooked in to the dish. This method will basically steam the dish… Continue reading Salmon en papillote