Tagged: “Recipe”

Cornbread with chilli and spring onions

Cornbread with chilli and spring onions

    Ingredients 2 large eggs 375g plain flour 225g cornmeal/polenta flour 4 tsp baking powder 100g white sugar 450ml milk (may need a bit more) 110g melted butter small tin sweetcorn, drained bunch of spring onions – sliced finely chopped chillis – up to you as to how much and how strong you use […]

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Whiskey for Pudding

Whiskey for Pudding   Somewhere between a trifle, a posset and an alcoholic’s dream, this came about after I was thinking about taking the British love of boozy puddings as far as I could – so I did.   Take one normal sized Madeira slab cake, remove the crusts and dice the cake into 1-1.5cm […]

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Super Melty Cheese

Super Melty Cheese

Super melty cheese   The whole point of this is that it’s not good for you, it doesn’t contain any top quality cheeses.  This is as far away from Colston Bassett as you could imagine.   This is to be used on burgers, poured over chilli, nachos and pretty much anything else.  Preferably eaten alone […]

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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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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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Raspberries & Cream “Trifle”

Raspberries & Cream “Trifle”

“Trifle – never was a pudding so inappropriately named” John Lanchester in The Debt To Pleasure This is my take on trifle and owes lots more to Rob Owen Brown’s Vimto Trifle and raspberries & cream than it does to childhood memories of Christmas ones which were huge and set firmly. I do miss those […]

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