Archive for November, 2014

Chicken Liver Parfait

Chicken Liver Parfait

    While the ingredients are pretty similar the technique is very different to most recipes. This is what works for me and how I’ve been making it for the past few years, you need to be familiar with your oven as that’s the defining factor of this dish.   Flavouring: 2 white onions, or […]

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Carne Asada

Carne Asada

Is there a definitive recipe for this?  Like a lot of things it’s a collection of ideas & techniques, so here’s mine: Take one big slab of skirt steak, put into a non reactive container. Mix the following Salt Dried chilli flakes (much better than powder) Springs of fresh thyme that you’ve scrunched up A […]

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Finnish inspired spiced plum soup

Finnish inspired spiced plum soup

Finnish inspired spiced plum soup.   This is loosely based on a Finnish Christmas recipe. I’ve anglicised it and hopefully made it a bit lighter.   1 standard punnet of plums 500g assorted dried fruit (currants, raisins etc, not apricots) 4-5 Earl Grey tea bags Sugar/honey to taste Spices, to include cinnamon, nutmeg, mace, cloves […]

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