Organic Goose for a ballotine
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
12/28/2012
12/15/2012
Westmoreland darts night hot pot
This is a smaller one! The bigger Darts night ones were for 50 or more.
Ilb of Diced lean beef , 6oz smokey bacon lardons, A big carrot and the same of swede and a big onion . Chopped leek--about three inches , and a teaspoonfull of dried thyme . The potatoes can be as you see them or big ones diced up but about the same ammount as the carrot and swede. Brown the beef and bacon in lard then add the rest. Cook with the lid on for 10 minutes but keep shaking the pan to stop it sticking. add 6oz of black pudding (Leave it out if you dont like it) and cover with stock.(use an oxo if you want) simmer for about an hour or until the beef is tender. finish with chopped parsley and serve in bowls with crusty bread. and HPsauce!!!
Sous vide cod on rissotto
Lovely flakey cod cooked in the bag for 12 minutes at 60 degrees. The rissotto was browned a little in basil oil and the flavour was quite delicate but interesting.
11/23/2012
11/12/2012
9/05/2012
Lots of dipping food
Seafood! Squid rings olives and some dipping bread with olive oil and balsamic , Chilli sweet with garlic and a tomato aioli ----GET IN!!!
9/03/2012
A selection of delights
Gorditas , baby plum tomato , wild cured salmon , Iberico ham , picezona ham , and a little sliced sausage .
8/23/2012
8/19/2012
gooseberry foolishness
Quick and easy to make , tasty and refreshing on a warm day , You can serve it with "longue du chat" biscuits for a bit of crunch or better yet a brandy snap roll!! Click through to Flickr for the recipe.
8/02/2012
Ham hock terrine
Get a nice ham hock , smoked if possible and bring it to the boil. Drain off the "First boil" replace the water and then bring back to the boil with some carrots and an onion then simmer for two hours or untill the smaller bone pulls easily out from the meat. place in a tray to preserve the juices that will run out ,
Carefully remove the skin and cover with clingfilm to keep it moist then , using a fork tear the meat off the big bone discarding any fat or gristle.
Season with white pepper NO SALT and if you like chop the carrots and onion that were in the boiling pan and mix with the ham. Place the still moist skin into a terrine that you have lined with clingfilm (to get it out easily) and then pile in the seasoned meat/onion mix. At this point you can use the boiling liquid to just cover the meat as this will set to a firm jelly. If you dont fancy jelly---leave it out and add a knob of butter or mix in a slug of wine or Vermouth. Chill overnight in thr fridge with a weight on top , a couple of tins of beans or such will do.
Take out of terrine dish and eat.
8/01/2012
Quick choccy fondant
OK , Not hard ;-) First heat the oven to 150 to get it nice and hot!!
You need a ramekin or some dariol moulds or even teacups or mugs if you want but butter them well first and cook them in a tray of water to stop the choccy burning! just a inch or two of water up the cups or moulds will do
1 1/2 oz dark chocolate and 1 1/2 oz butter melted together over hot water.
1 egg and 1 yolk beaten together with 2 oz caster sugar until fluffy , use a whisk.
Blend the chocolate/butter mix and the egg and sugar mix together , gently fold in the flour to keep the air in the mix then add the liqueur and orange zest , Divide into the moulds or even just make one bigun! and cook in the oven at 150 or gas 3 for 10 minutes
It will be crisp on top and squidgy inside so dont think its not cooked!!
you can keep them in the fridge and re-heat when you need them. (But dont overheat)
Serve with creme fraiche or cream or even custard if thats what floats yer boat!!
7/24/2012
Lamb prawn mosaic
The lamb was cooked over a fast charcoal burner with some oak chips for that smokey tang , The prawns were in rice paper lined with basil and fried in sunflower oil , the lettuce can be a little bitter so blanch in boiling water first then braise in butter and a drizzle of honey. finish the tomatoes and mushrooms in the same clarified butter and use the ensuing jus over the completed dish. The base was a Florentine potato. That is , Creamed potato with spinach and some soft white cheese like Philladelphia or a nice runny Brie. Oddly , it worked well with the prawny element but I would avoid sesame oil for the prawn to prevent a flavour clash.
7/21/2012
Chicken cointreau and cream terrine
8oz chicken livers 3 crusts of bread an onion chopped two cloves of garlic ; 1tsp salt ; 1tsp white pepper ; a cup of red wine ; a measure of cointreau and a slug of double cream 6oz butter ; two sprigs of thyme or a pinch of dried thyme and a bayleaf. Cook all in a large pan until the livers show no pink and the crusts are broken up reducing the liquid bt half Blitz and pack into a lined terrine . If you want to do the aspic work then dont line the terrine but arrange the garnish in the bottom of the terrine then gently add the just gelling aspic and chill in the deep freeze for a minute or two , then put in the mixture to refridgerate for a couple of days to allow the flavours to develop. Dip in hot water for a little while depending on the thickness of the terrine just to loosen the aspic a little--not too long now or the aspic work will melt.
Pot au feu.
First the tongue onions and carrots for an hour then the shank and brisket for an hour then skin the tongue and replace Then the chicken for half an hour then the potatoes for 20 mins and the black pudding (Burys) and sausage for the last ten minutes without boiling any further.
Remove the meats onto a serving flat and cover while resting Remove all the potatoes and vegetables and annoint with butter. If you like the stock can be thickened with a "buerre manie" or Cornflour if you are taking the easy route then combine on the flat and finish with chopped parsley! Good beer is great with it along with lumps of crusty bread and butter! A nice black stout for me please ;-)
Let your guests carve for themselves or stand and carve it yourself.
Non of the meats are expensive and it beats a burger BBQ hands down every time!
7/04/2012
quail mosaic
Got some quail so heres the process, marinade overnight but dont overpower the delicate flavour of the birds , Just the oil off the marinade not the garlic and fines herbes , pop them in the bone render for the jus .
Using the basic rye loaf dough
Beer batter rolls--What a delicious aroma! Dont eat em just smell em!!
6/22/2012
6/20/2012
Chicken liver parfait
Chicken liver parfait, a photo by rustumlongpig on Flickr.
Heres my smooth and creamy parfait. the flavor is subtle yet rich and a slice cut with a wet knife holds shape cleanly.
4/30/2012
Smoked haddock gratinee
Totally love cheese----I think eating cheese will kill me! There are worse ways to go!!
2/13/2012
NOW y' been tango'd
An old fashioned jelly made with clementine juice cast in an antique Victorian jelly mould
1/25/2012
Subscribe to:
Posts (Atom)