I will just clairify this is poaching, as in cooking in slowly boiling water, not hunting without permission. You can find a million different ways to poach an egg. I really am not kidding. Some invocate using vinegar, with or without salt, anywhere between 3-7 minutes, on heat, off heat, room temperature or not….blah… Continue reading Poached Eggs, Spinach and Salmon starter or brunch.
This is going to be a quick and easy blog today, because, lets face it, this is a quick and simple meal. Cooks in a little over 45 minutes, with minimal fuss. I have basically used what I had in the fridge and freezer! You need 1 pan and… Continue reading Chicken in a Spinach, White wine and Cream sauce.
The Usipeti are a group of my friends who I see about once a year. I met them years and years ago, at an event and just got caught up in their infectious humour and pure unadulterated fun. Their clan became quickly known for its hospitality and friendship. With no one ever… Continue reading Usipeti Smoked Duck with Plum Chutney
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