Tonight’s dinner was a fairly typical example of my style of cooking. Have an idea and run with it. Make it up as you go along, drag the laptop out to the kitchen half way through because you realise you need a recipe for one of the elements. Make tonnes of washing-up, put lots of …
Category Archive: Showing off
Elaborate, impressive or just jolly cheffy
Singapore black pepper crab
The black pepper crab we had in Singapore was hands-down our favourite dinner in an entire year of travel around the world. So perhaps no surprise that when I asked Maureen what she’d like me to cook for a Valentine’s supper it was Singapore black pepper crab. I’d do anything for my lady on Valentine’s …
Pork sous-vide(ish) and chestnut
Here’s a question for you. If it’s possible to cook fillet of beef by leaving it in a hot water bath at 50C for several hours… would you cook yourself if you stayed in a hot bath for just as long? Scary thought. That’s sous-vide, by the way, for anyone who hasn’t come across it. …
Apple soufflé with white chocolate parfait
I spend more time reading food blogs now that I have a food blog. Inevitable perhaps, but I’ve certainly learned some new things to do with favourite ingredients and I’ve got some good tips for restaurants to try (and others to steer clear of). It’s a nice way to while away some time. So equally …
Pattypan, stuffed
They look like inflatable flying saucers, they’ve got a cutesy name that makes me twitch whenever I say it, and they taste of nothing. Really nothing. Pattypan (twitch) are a summer squash just like the courgette but they even manage to underperform the humble courgette on flavour. Although that flying saucer shape is pretty cool. …