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Chicken And Cheese Fritters
View recipe: Chicken And Cheese FrittersThese chicken, cheese and vegetable patties make for a nice change to burger night. Made from chicken mince and the old veggies you have lurking at the back of the fridge, they could not be easier to make. You can even make them in huge batches as they freeze well and we use them as…
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Chicken Livers
View recipe: Chicken LiversI think it is very important that if you eat meat you should be trying to use as much of the animal as you can for human consumption or utility. To that end I have started (very recently because I was possibly like you are now turned off by the thought) sourcing and cooking with…
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Pasta: Mezzi Tubetti Lisci (short smooth tubes)
View recipe: Pasta: Mezzi Tubetti Lisci (short smooth tubes)These smooth short pasta tubes are perfect for soups, salads and pasta bakes. I often use them in place of risoni (called orzo in the USA). It is primarily sold dried (pasta secca) and is available everywhere. Here I used it in my minestrone soup: It also makes for a great vegetarian one pot pasta…
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Cheese: Rosso Di Pienza
View recipe: Cheese: Rosso Di PienzaTuscany rosso (red) di Pienza is a firm sheep milk cheese that hails from central Italy. Famous for its red rind, the cheese has a short ageing process where the rind was traditionally rubbed with tomato paste. Milk Sheep Origin Italy Aged Yes, 30 days Aroma Pungent and slightly sweet. Taste Sharp yet slight sheep…
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Cheese: Percorino Al Tartufo
View recipe: Cheese: Percorino Al TartufoPecorino al Tartufo (truffles) is a semi-firm, smooth sheep milk cheese that hails from central Italy. Like its cows milk cousin Sottocenere al Tartufo (truffle) it is a visual sensation. The pale white colouring contrasts perfectly with the specks of black truffle. It is a must try experience despite the price! Milk Sheep Origin Italy…
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Slow Cooked 8 Garlic Clove Chicken
View recipe: Slow Cooked 8 Garlic Clove Chicken8 hours in your oven on low heat sees a few simple ingredients turn into this aromatic and moist roast chicken. Bring on Sunday. 🙂 As a bonus, you even get a tasty broth that you can turn into gravy or make a soup with the next day. Ingredients 1 whole chicken 1 lemon…
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Spaghetti Al Limone
View recipe: Spaghetti Al LimoneSpaghetti, lemons, olive oil, some herbs and parmigiano-reggiano cheese is all you need to make this simple southern Italian dish. We are going to be making a lemon and olive oil emulsion, adding cheese and then folding al-dente pasta through it. Simply Whisk the zest and juice of a lemon in a bowl with several…
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Chinese Five Spice Fried Snapper Wings
View recipe: Chinese Five Spice Fried Snapper WingsFish wings are a cut from a fish starting just after the gills and extending back to the pectoral fin. Also known as fish throats they contain a surprising amount of meat and are a real delicacy. I was given these snapper wings recently and just had to deep-fry them after marinating them in a…
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Cheese: Italian Piave
View recipe: Cheese: Italian PiaveThe most famous of all Italian cheeses, Parmigiano-Reggiano, has a little brother called Piave. Named naturally enough after the river and region of northern Italy where it is made. It is every bit as versatile and tasty but because it is aged for less time the flavours are milder and easier on the bank account. Milk…
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How To Fix Dry Green Buffing Compound
View recipe: How To Fix Dry Green Buffing CompoundYour green polishing compound might dry out and be hard to apply to your strop or buffing wheel. Note: this is not a common problem when the compound is in a wax medium. An easy fix if it does happen though is to mix it with a little bit of olive oil. Before It just…
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