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Pasta: Conchigliette, Conchiglie and Conchiglioni
I find conchigliette (aka small shell pasta) perfect for thin sauces/emulsions, soups and salads. This includes light meat sauces such as the slow cooked lamb shank and vegetable broth I show below. Their ridges and shell shape grip and hold the sauce for that perfect mouthful. The next size up is called conchiglie and is…
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Pasta: Penne
Penne, Italian for pens, is a relatively new pasta shape but is popular world-wide. They are tubular in shape and hold sauce like no other. It is primarily sold dried (pasta secca) and available everywhere. Here I am making Penne al Baffo. It is a saucy delight of cream and tomato paste. Enjoy and sorry…
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Montasio Cheese
Montasio 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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PK’s Slow Cooker Lamb Chops
I love this lamb chop stew! Not only is it super tasty but it is so simple to make. You simply brown the chops and then walk away. 🙂 Steps Browning the chops Slow cooking (~5 hrs) Serving Equipment 1 chefs knife 1 fry pan 1 slow cooker Ingredients 8 lamb chops A slug of…
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Easy Egg And Bacon Slice
You will love this tasty and easy to prepare egg and bacon slice. Meals like this are great when you are short of time and or low on ingredients. Also doesn’t everyone, real men included, love a good egg slice? 🙂 Simply Whisk about 4 eggs in a bowl. Then add a generous splash of…
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PK Makes Rick Stein’s Mint And Oregano Meatballs
I have to share with you a secret about meatballs. They are as fun to make as they are delicious to eat. 🙂 The meatball recipe from Rick Stein’s book ‘From Venice To Istanbul’ will have you grinning but there is a downside. You will find yourself turning your nose up to the store bought…
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How To Prepare Abalone
Abalone are considered a delicacy world-wide and for good reason. The bit we eat is the foot that they anchor onto the seabed with. Preparing them may seem hard at first but it really is quite straight forward and worth the effort. You also get some ‘Mother of Pearl’ at the end of the process!…
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Craigo’s Bubble And Squeak
Looking for a way to use yesterday’s fare? How about some ‘bubble n squeak’ for brekkie? Simply Add meat and vegetables to a pan and drizzle with sesame oil. Add some pine nuts, salt and pepper and heat everything through. While it is cooking, add a dash of Worcestershire sauce and crack in an egg.…
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How To Garnish With Vegetable Twisties
Here is another cool way to use vegetables shapes for your plating. I have used carrots and capsicum here but any firm vegetable will do. Please visit https://youtu.be/YLXB7NuqBhk?t=129 because that is where the idea and technique is from. Simply take the left over bits from the main meal prep and cut them into thin rectangles.…
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Tasting Plate Ideas: Egg Ribbons With Salami
Here is something a bit different for your tasting platters and starters. You simply whisk and egg, make a thin omelette and slice it lenthways into ribbons. Take each ribbon and roll it around your index finger. Lay the rolled ribbons out on a plate and add some garnish. Here I have used diced salami,…
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How To Garnish With Spring Onions
Here is a great way to use the ends of your spring onions to make a neat little flower shape for your plating. Lay the stalk like this. Make a small downward slice all the way through the stalk. Rotate and cut again. Continue until you have made at least 4 cuts. Place the flowers…
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Welchy’s Tasting Plate Inspirations
This is a collection of my favourite tasting platters that were either made by Welchy or by others using her style. I hope they give you a little bit of inspiration. Enjoy, PK Here are some tasting plate ideas:
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Simple French Toast
Bread soaked in an egg and milk mixture and then fried in butter!How wonderful is French toast? It is so simple and quick to make that you can enjoy it for breakfast even on your busiest day. Simply Whisk an egg (for every few slices of bread) and add a dash of milk. Add a bit…
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Cheese: Langres
Langres is a delightfully smelly and gooey washed rind cheese from France. Eating this cheese is a must have experience. Milk Cow Origin France Aged No Aroma Strong and salty. Taste Salty but it has a smooth rounding. Initially you might think the salt is too overpowering but the finish reassures you. Texture Gooey Look…
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Cheese: Massdam
Massdam is a moreish Gouda cheese from Holland. It is a light well rounded all purpose cheese. Milk Cow Origin Holland Aged Briefly 4 – 12 weeks Aroma It almost reminds me a bit of dried fruit but then the milky smell takes over. It is tantalising. Taste I get a strong nutty flavour with…
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Gravy And Fat Separator Review
I was given this OXO fat separator recently by a friend. I accepted it in part because I love new kitchen kit. The main reason though is that while I try not to buy unnecessary plastic, I hate plastic being thrown out or wasted even more. The two questions I think we should ask of…
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How To Steam And Pickle Artichoke Hearts
Artichokes have a mild earthy taste and intriguing texture that pairs well with meat, cheese and crispy vegetables. They are a common occurrence on anitpasti tasting plates and pizza. My preferred method of preparing and preserving artichokes is to steam them and then drowning them in white wine vinegar or apple cider vinegar. Steaming the…
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Care Free Paprika Baked Chicken Legs
These mouth watering baked chicken legs are fool-proof and so easy to make. They will soon become a family favourite and watch them disappear on game day. 🙂 Notes: You can use wings but breast meat will become overly dry. They make great leftovers. Simply Make a mix of: 1-2 tsp garlic powder 2 tsp…
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Stock Tip Blanching Chicken
Blanching chicken meat before using it to make stock or broth removes fat and other impurities. This results in a clearer healthier broth! You aren’t cooking the chicken, just preparing/cleaning it. Simply Add the chicken meat, frames etc into a pot of cold water. Bring the water to a boil and then remove the scum…
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Refillable Cooking Oil Sprayers
I recently bought a refillable cooking oil sprayer. Yes it is made out of plastic. Yes we all hate plastic but please hear me out. 🙂 I bought it because: I get to control the quality and source of the oil My one off hard plastic cost has reduced my consumption of soft plastic, metals, propellants…
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