Tag: England

Smoked Trout & Egg Salad

This is from a Waitrose recipe card . The main appeal of this recipe for me was the light pickling treatment given to the cucumber and onion. As luck would have it, it seemed that no sooner was this recipe

Posted in Salads Tagged with:

Pork Chops, Sage and Mushrooms

I’ve always found pork chops to be rather dull and uninteresting. This is a very old standard (for us), however, which I have finally got round firstly, to figuring out how to cook properly and secondly, to documenting. It makes

Posted in Starters Tagged with:

Dill and Cucumber Sauce

Odd though this may sound, I find salmon a little dull. Maybe this is because of the amount farmed and that it has become one of the cheapest fish on the market. The wild stuff is good, the organic farmed

Posted in Sauces, Untested Tagged with:

Vegetable Salad

A cooked salad like this featured in the eminent Mr. Stein’s first book, Taste of the Sea , accompanying Skate Mayonnaise. It makes a very versatile, earthy-tasting accompaniment for many things, though. Planning serves: 4 preparation time: 20 mins cooking

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Braised Red Cabbage

This is the most successful execution of Braised Red Cabbage that I’ve come across. I think it’s the addition of a tiny amount of mixed spice that makes the difference. The original uses cooking apples, white onion and white wine

Posted in Veggies Tagged with:

Parsley Soup

Just occasionally, I end up with a huge bunch of parsely when all I really need is a relatively small amount. Here’s a tasty way to use up the excess so that it doesn’t go to waste. Planning serves: 4

Posted in Soups Tagged with:

Roast Duck

I prefer to roast duck slowly at first to make the fat run out, then crisp it under a higher temperature towards the end. Well, actually I prefer to cook it via indirect heat in a Weber grill but this’ll

Posted in Poultry Tagged with:

Sweet Pastry

My pastry chef says that this recipe makes a very maleable, easy-to-handle dough. It is basically a cheating approach to a more traditional French pâté sucrée. Planning serves: n/a preparation time: 10 mins cooking time: n/a Ingredients 175g plain flour

Posted in Basics Tagged with:

Sea Bass with a Black Olive Crust

This recipe is based upon one in Nico by Nico Ladenis. My main change is to use wholemeal breadcrumbs instead of white and, rather than pressing and refrigerating the crust mixture before use, just to press it roughly straight onto

Posted in Fish Tagged with:

Caramelized Red Onion

There are various recipes flying around for so-called Red Onion Marmalade or Caramelized Onion. The thing that seems to vary most is the sweetness or otherwise of the recipes. This version was my smashing together of a couple of recipes

Posted in Accompaniments Tagged with: