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What Are Rillettes?
View recipe: What Are Rillettes?Rillettes are a preserved meat product, traditionally using pork meat that has been salted, cooked and stored in its own fat. As such it is a type of confit. Wow it is a show stopper! It tastes a bit like rough textured pate and despite appearances, is not fatty or greasy. Try serving it on…
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Bamboo Shoots
View recipe: Bamboo ShootsEdible bamboo shoots are as the name suggests the young tender shoots of bamboo. Raw they contain they contain toxins but these are leached out when the shoots are boiled prior to sale. I buy them canned and always have some on hand for my stir fries, rice dishes, soups and even salads. They are delicately…
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Anderson’s Balsamic Vinaigrette
View recipe: Anderson’s Balsamic VinaigretteA good friend of mine knocked up this simple vinaigrette for me the other day. It took a simple green salad to the next level and I suspect it will also make an excellent marinade for any meat you throw it at. The best part is you make it the way you like, so have…
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Himalayan Salt Block Dessert Platter
View recipe: Himalayan Salt Block Dessert PlatterCooking on pink Himalayan salt blocks is all the rage at the moment but do you know you can also use them chilled as a captivating serving platter? I recently bought this salt block for its beautiful pink colouration. It could not be easier to wow your guests after dinner. Simply pop the salt blocks…
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Anna’s Rosemary And Lemon Chicken
View recipe: Anna’s Rosemary And Lemon ChickenI am always gobsmacked by how tasty Italian cuisine is given the simplicity of many dishes. Anna’s easy chicken marinade is no exception and you won’t believe how tasty it is! Simply mix chicken pieces with some minced garlic, chopped parsley, a generous amount of rosemary leaves, lemon juice and a few slugs of olive…
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Edam Cheese
View recipe: Edam CheeseEdam is a charming and moreish cheese hailing from Holland. Do a quick internet search and you will be told it is an excellent table cheese but not one for melting/grilling. I think it is excellent for both and it goes with almost everything. Milk Cow and or goat. Origin Holland Aged 2 months minimum.…
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Jarlsberg Cheese
View recipe: Jarlsberg CheeseJarlsberg is a cows milk cheese hailing from Norway. It is exceptionally versatile and it is just as at home on cheese platters, sandwiches and salads etc as it is cooked, grilled and melted on bread, pasta, pizza, dips etc. Milk Cow Origin Norway Aged Yes, for the most part 3 months. Some varieties are…
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Bombay Brasserie’s Chicken Shorba Soup
View recipe: Bombay Brasserie’s Chicken Shorba SoupMaking this spicy Indian chicken soup was a labour of love. It was however very worth the effort. The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it. I love the colours of the ingredients and also that it uses chicken frames…
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Montasio Cheese
View recipe: Montasio CheeseMontasio is an ancient firm Italian cheese. It instantly became one of my favourites. Here is why. Milk Cow Origin Italy Aged Yes, up to a year but often 3 months. Aroma Milky and grassy and nutty. Taste Fruity, nutty and grassy. Not particularly salty. Texture Young it is elastic and creamy. Aged to a…
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Corn Cob Stock
View recipe: Corn Cob StockRecently I have become obsessed with using whole corn cobs in my vegetable and meat stocks. They give the stock a nice savoury depth. I love how you can take an old cob languishing in the back of the fridge and give it a new lease on life. I freeze them if I have too…
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