Some random information on the dish, just because I like to pass my useless knowledge on to others. The loin of any animal comes from the area around the ribs. it is tender because the muscle has to do less work, and so does not toughen up. Loin is one of my favourite cuts, and on… Continue reading Loin of lamb (bone in) with colcannon and beans in a green herb salsa
Now forgive me, I have not really experimented with Vegan cooking as much as I should. This recipe was supposed to be a look at making tofu cheese….but I bought the wrong tofu! So this recipe was a bodge from start to finish but is beautifully warm and tasty. And quite easy to make. I… Continue reading Vegan 3 bean spicy pasta bake. First attempt!
This might look like it is a faffy meal, to make, but in all honestly it took 50 minutes to prepare and cook. Even whilst enjoying a Tarquins G and T. Washing up limited to 4 pans (less than most roasts). I have written the method in the sequence I prepared it in. But… Continue reading lemon garlic and thyme pork loin steaks, root veg mash and a white wine and mushroom sauce.
Kidneys are simple, cheap and easy to make,. Most people avoid them due to them being ‘offal’. In these days of sustainability, using the bits we would normally throw away is a good thing. Isn’t it? lambs kidneys are the best in my opinion, as they are more tender, and less bitter than pigs.… Continue reading Kidneys in sherry served with croutes
Firstly let me just say that I use the term mirepoix as a heading purely as this is a cheffy term and its easier to lump things under the heading! mirepoix in its simplest term is a slow cooked selection of aromatics as a base for sauce, stocks. soups and stews. These are sweated in either… Continue reading Mirepoix and other variations
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