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Feasting with Friends & Family – Part II

In Blog On January 13, 2012 7 Comments

Christmas and New Year feel a million years ago now and the normality of the daily routine and the chill of January have certainly taken hold. So in… Read More »

Chocolate Fondant

Chocolate Fondants

In Puddings On January 13, 2012 2 Comments

Prepare your moulds. Brush each mould with melted butter and place in the freezer for a few minutes. Then brush with butter again and dust with cocoa powder…. Read More »

Spice Crusted Salmon with Beurre Blanc

Spiced Salmon Fillets with Saffron Beurre Blanc

In Main Courses On January 13, 2012 0 Comments

Toast your fennel, coriander and mustard seeds in a dry frying pan on a low heat for 8-10 minutes. Do not over heat as if they start to… Read More »

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Prawn with Mango Salsa

In Starters On January 11, 2012 0 Comments

Peel and dice the mango flesh and put into a bowl. Add the red onion, chilli, lime juice and olive oil. Mix it all together and then set… Read More »

Verrines of Ratatouille & Fresh Goats Cheese

Verrines of Ratatouille & Fresh Goats Cheese

In Starters On January 11, 2012 0 Comments

First make your ratatouille, which can be done up to 2 days in advance. Preheat oven to 160C/Gas 2-3) Prepare all your vegetables. Combine all the vegetables in… Read More »

Spoons of Crab Thai Salad

Spoons of Spicy Thai Crab Salad

In Starters On January 10, 2012 0 Comments

Mix the lime juice with the fish sauce. Add the sugar and stir until it dissolves. Add the chopped chillis. Squeeze the crab meat until as dry as… Read More »

Feasting with Friends & Family 2011 – Part 1

In Blog On January 5, 2012 4 Comments

It’s been a few weeks since my last blog and they have been full of eating and drinking and making merry so I have scores of delicious meals… Read More »

Salted Peanut Chocolate Bark

Salted Peanut Chocolate Bark

In Puddings On January 5, 2012 0 Comments

Melt the dark chocolate in one bowl set over a pan of simmering water and melt the white chocolate in another bowl the same way. Remove both chocolates… Read More »

Seafood Veloute

Seafood Velouté with Spaghettini

In Main Courses On January 4, 2012 0 Comments

Spend some time prepping your seafood. Pin-bone the salmon and trim then slice into 6 or 8 even pieces, peel and devein the prawns. Place the fish stock… Read More »

Treacle Cured Salmon

Treacle Cured Salmon with Pickled Cucumber

In Starters On January 4, 2012 2 Comments

Lay the salmon skin side down on a sheet of cling film. Warm the treacle in the microwave for 30 seconds or until it loosens in consistency and… Read More »