A great recipe for apple jelly…
A regular of this blog since its inception the lovely Cid has kindly donated the following recipe for her apple jelly which I thought should be shared….
“Perhaps not all liquorice root sticks were created equal because the two I bought this afternoon weren’t that great. I decided to break one […]
Laura Kelley throws down the gauntlet..
This is more of a link than a post really and it comes on the back of a culinary challenge set by our friend Laura Kelley of the brilliant Silk Road Gourmet website. It’s really worth a read over there, Laura combines food with travel and history brilliantly. Her posts […]
A different way to make salsa verde..
Salsa verde means green sauce and like most recipes one cook’s interpretation is different from another’s. I’m a big fan of the sauce, I love its versatility and to be honest would eat it with near enough anything.
At its simplest it is little more than parsley, mint, garlic and […]
Childhood memories of eating liqourice…
I shall shortly be finishing one project and jumping staright into another for one of our regulrs, Laura Kelley of Silk Road Gourmet. It’s not for me to give away any info but needless to say she has given me a challenge which may, or may not include liqourice.
In preperation I […]
An easy recipe for goats cheese with cured ham…
Here’s a starter which uses fresh English peas and broad beans as a foil to some creamy goats cheese and wonderful, sliced proscuitto ham.
I’ve made it slightly more elaborate but it can be made much simpler, the goats cheese here has been whipped with cream but you […]
How to make classic potted shrimps…
Here’s an old fashioned starter which I’ve put back on one of our menus; potted shrimps. Small brown shrimps cooked in a butter flavoured with mace and a hint of cayenne pepper. It’s that simple and all you need to do is smear it on a wedge of toast.
The secret […]
Recipe for traditional Cumberland sauce…
Now here’s a blast from the past, Cumberland sauce. Something I first learnt to make well over twenty years ago and a sauce that chefs seemed to serve with just about anything. Back then there wasn’t a menu that didn’t have a lump of deep fried-cold in the middle-brie served on […]
An easy recipe on how to pickle walnuts…
Young, green walnuts picked in June and July are best for pickling, leave it any longer and the shells become too hard for the vinegar to penetrate and soften them. Rubber gloves are highly recommended when pickling walnuts, been there and learnt the lesson!
Prick the green walnuts with […]
My version of beef and horseradish
Here’s a play on that classic combo, beef and horseradish. I usually steer clear of beef in terrine style preperations but I had an idea for using salt beef after eating my favourite ‘New York style’ (no groans at the back from my American readers please!!) sandwich the other day. […]
Another cheese and fruit combo…
Here’s a current dish from one of the restaurants; roquefort panna cotta with pickled walnuts, wild blueberries and watercress, a way of serving roquefort as a set cream in a more sophisticated manner but again something easily adapted for the home cook.
Roquefort is a cheese I keep finding myself coming back […]