This is my take on the classic Creole dish, like all great creole food it’s simple, quick and very tasty. Jambalaya hails from Louisiana, with its flavours based from paella and the peasant combos in France. Creole and Cajun are often lumped together, but Cajun differs from the creole dish as it does not contain tomatoes,… Continue reading Prawn Jambalaya
choux pastry has always been viewed as difficult but it can be easy if you follow the recipe and know the simple techniques to know that your mix is correct each time. Choux was invented in the 16th century by a chef in the court of Catherine de’ Medic Queen of France, this recipe has evolved… Continue reading Choux pastry and profiteroles
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