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2015, upcoming events

2015, upcoming events

Dear all   As 2014 comes to a close I’m already deep in planning for 2015.  It’s going to be a very busy year with moving house as well as doing lots of new things. Something I’m aware of is that using the first come, first served system for booking events can be a little […]

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Christmas Dinner Terrine

Christmas Dinner Terrine

My take on a “traditional” xmas dinner.  This works well as a starter or light lunch, it gives you turkey, pigs in blankets, sprouts, cranberry sauce, roasties & gravy.   Quantities all depend on the size of your terrine mould really so I’ll leave those to you. Mix 50-50 turkey mince & sausage meat Heavily […]

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Gravlax

Gravlax

Gravlax   This tends to be a “party piece” for me, one of those dishes that doesn’t seem to work if you scale it down for two-four people.   Serves lots as a nibble at the beginning of a party, ideal with shots of frozen vodka (Finlandia naturally!)   One whole salmon, skin on, cut […]

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Bright Green Soup

Bright Green Soup   A favourite chez Drunken Butcher, this can be fairly light & vegan to more substantial with addition of chicken stock & pesto/cheese – all up to you.   Start by going to your local greengrocer and buying the following (this recipe makes loads but it freezes well)   Couple of white […]

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Steak & Ale Pie

Steak & Ale Pie

Once again, not so much a recipe as a sequences of processes.  Uncooked this’ll hold for a couple of days in the fridge so you can make it over the weekend and come home to an amazing supper. Braising steak in large chunks Dust with seasoned flour & fry in batches until crisp & golden […]

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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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Sous Vide Pork Belly & Crackling

Sous Vide Pork Belly & Crackling

I’d be hard pressed to say what cut of meat responds best to sous-vide treatment, but my top two are definitely pork belly and duck legs, I’ll do the recipe for the duck legs at a later date. You will need a sous vide machine for this, along with the right bags and a vacuum […]

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