Tag: french
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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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Jacques Pépin’s Traditional Chicken Liver Pâté
Made from bird livers, Pâté is one of those things you either love or hate, there is no middle ground. I have eaten it ever since I was a small lad and my favourite is chicken with green peppercorns. Edit – People have told me there is a middle ground if I would just stop…
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PK’s Easy Oyster Mushroom Omelette
I have to admit to being an omelette novice. So I went on the hunt for some help. I learnt so much from watching two amazing youtube videos. One is by Jamie Oliver and the other by a chef I have only just stumbled upon called Jacques Pépin. I have attached their videos to the…
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PK’s NoRecipe Roasted Garlic Bulbs
You can use roasted garlic in so many ways. Cold on a tasting plate, warm spread on crusty bread, pizzas, pasta, anywhere you use garlic really! It makes your kitchen smell amazing and the roasting process in olive oil gives the garlic a lovely soft texture and a nutty taste. It couldn’t be easier and…
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Jamie Oliver’s Egg Mayonnaise
Growing up, traditional egg mayonnaise took on an almost mythical status. No salad cream for us. We bought Heinz Whole Egg Mayonnaise exclusively. They stopped making it in Australia for a while so we would stock up when we travelled. We even requested care packages from people overseas. So you understand what it means to…
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Porcini Mushrooms
As a recently born again mushroom addict I am making up for lost time. I am always on the look out for new varieties to try and Porcini are my current favourite. 🙂 I buy them dried from France as they don’t grow wild in Australia and they have resisted domestication. When you open the…
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PK’s Slow Cooked Beef Bourguignon
Beef Bourguignon is a very yummy and very ‘French’ slow cooked beef dish that sounds hard to make. Nothing could be further from the truth, especially if you grew up calling it Beef Burgundy. The hardest part of this recipe is waiting the 4 hours to get to eat it. 🙂 🙂 The French sure…
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PK’s Bouquet Garni
One of the perks of having a kitchen garden is that you always have fresh herbs and spices at your finger tips. This is great if you want to make a fresh homemade bouquet garni. A bouquet garni is a bundle of herbs that were traditionally woven together (I tend to use little cloth bags for convenience however). …
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How To Make Browned Butter Sauce
Browned butter sauce has a caramel/nutty flavour and I think the addition of sage works just as well for seafood, pasta, chicken and beef. The pleasure of watching and smelling this sauce cook is sublime. The stages are so clear that they belie the difficulty level. When you get it right for the first time…
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Hyssop
An annual herb that if you like it you will have to grow it yourself. Most places don’t sell it fresh and you are missing out if you can even get it dried. It is very easy to grow and I keep it trimmed down to a 15cm box as it is vigorous vertically. It…
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