Serano asparagus and eggs hollandaise
Venison lentils
Tigers and monkfish
Monkfish couscous fines herbes
Smoking herbs
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
5/30/2016
5/02/2015
2/14/2015
1/03/2015
All the best for thew new year folks and here we are back again after a looong break and hoping to add to and keep this blog rolling along now .
Lots of food eaten and places visited to see and great artisan foods to try !
Heres a magret of duck to enjoy , Duck ham as it is sometimes called , a week in maldon salt to remove some liquid and stabilise the meat and then spice and air dry for a few weeks .
Slice it wafer thin with figs or apricot slices .
Lots of food eaten and places visited to see and great artisan foods to try !
Heres a magret of duck to enjoy , Duck ham as it is sometimes called , a week in maldon salt to remove some liquid and stabilise the meat and then spice and air dry for a few weeks .
Slice it wafer thin with figs or apricot slices .
9/28/2013
9/10/2013
Black puddings
black pudding awaiting string and a little cooking. Hand made and really good I know what went into them so all is well .
4/30/2013
4/01/2013
Lobster thermidore starter
Collops on a crabmeat quenelle with peashoots a few fresh beans and woodland funghi
3/30/2013
Battered cod chips and marrowfats
Cant beat cod and chips with a nice crispy batter , And the best tartare sauce.
3/20/2013
Beer duty reduction
Well , I would have been quick to comment if the ill conceived beer duty escalator had been deployed So-Well done George Osborn on reducing , even if only by a penny the suicidal tax levies that are threatening our national drink ,( the fine traditionally brewed beers ales and ciders that is for those who think I mean tea or fizzy lager)
Keep it up George and give the breweries and drinkers a break, here's to you!!!
Keep it up George and give the breweries and drinkers a break, here's to you!!!
3/19/2013
Big pork pie
This was a Christmas present for my cousin.
When they returned from the pub that night this lasted five minutes!
Sticky toffee pudding
I paired this with a pony of draught Guiness which worked a real treat--try it .
Cold Goose ballotine
The goose process got a bit disjointed but here is the cold version with the foi gras visible. I wanted a little truffle in there but alas at the time no truffle available.
3/17/2013
Chinese New Year - Duck
Here's one from a favourit waterhole The Monro in Duke St Liverpool.
I had their chicken liver parfait yesterday and its almost as good as mine.
3/03/2013
Potted brisket & cornichon
Rillettes of salt beef and onion with sea salt and coarse peppers served with a slice of toasted baton and English mustard.
Horseradish créme fraich for spreading on your toasty.
Goose rolled and filled with the macerated legmeat
The braised red cabbage bed contained red onion and cranberry jelly, the jus was a concentrate of roast bone juices and port. the cinnamon apple was a bramley.
If I would alter anything perhaps I would be a little less cavalier with the sage. Sage can overpower the subtle flavors present here.
I have no beef with this!!
The big supermarkets are , at long last , declaring an interest in British Meats instead of combing the planet for the cheapest and as it turns out , dubious products.
Now while this is to be applauded , they needed the Horsey scandal to push them into it or we would be still getting "Various animals" minced into our foodstuffs.
The second caveat is the example of the strangulation of our dairy industry which has decimated our milking stock and threatened cheese production throughout the land , Beef producers beware!
We already see security tags on the humblest cuts of beef and recently I saw a ticket on a lamb chop reading "This joint , £1.89." Strange days indeed!!
I feel that the inclusion of gelatin in products is one way that horse (and other) DNA could be identified in goods from jelly's to pork pies as gelatin has , traditionally be made by rendering hoof bone and cartilaginous matter , a bit like a highly concentrated stock , to produce the sheets or powders we have been happily using without difficulty for years.
I render pigs trotters to make the jelly for my pork pies in the time honoured tradition.
Now while this is to be applauded , they needed the Horsey scandal to push them into it or we would be still getting "Various animals" minced into our foodstuffs.
The second caveat is the example of the strangulation of our dairy industry which has decimated our milking stock and threatened cheese production throughout the land , Beef producers beware!
We already see security tags on the humblest cuts of beef and recently I saw a ticket on a lamb chop reading "This joint , £1.89." Strange days indeed!!
I feel that the inclusion of gelatin in products is one way that horse (and other) DNA could be identified in goods from jelly's to pork pies as gelatin has , traditionally be made by rendering hoof bone and cartilaginous matter , a bit like a highly concentrated stock , to produce the sheets or powders we have been happily using without difficulty for years.
I render pigs trotters to make the jelly for my pork pies in the time honoured tradition.
2/18/2013
Goose rolled and filled with the macerated legmeat
Goose ballotine filled with the macerated legmeat and chopped duck liver, a photo by rustumlongpig on Flickr.
2/09/2013
12/28/2012
In foil
Rolled in foil needing two hours at 160C and 30 min unwrapped to crisp up the skin! The bones were browned and a stock was produced and rendered with a slug of port to add a little sweetness.
This is the meat
Here,s the meats for the ballotine 20 gm bacon 250gm duck liver 60 gm breadcrumbs , pepper , a caramelised large onion , 50 gm butter and the goose leg meat and trim coarsely processed. and a little garlic with a tsp chopped sage. A slug of brandy wont hurt either. Add diced breast meat and 100gm foi gras.
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