Leading on from my last recipe post featuring stuffed veal, I am continuing to experiment with various cuts from my 5kg selection box that I purchased from my local farmer friends at Grasspunk. I’m fast coming to the conclusion that veal is an incredibly versatile meat. It can work with lots of flavours as it
Silky Veal & Prawn Pasta with Garlic Saffron Cream Sauce Read More »
In Sweden they have something quite curious called a Smörgåstårta, which is essentially a sandwich cake. They are absolutely beautiful, but perhaps a little strange sounding to us Brits. The idea is to build up layers of bread with various savory fillings that could include egg, prawns, salmon, ham and many other variations. Once it
Heat your oven to 180C. Break your broccoli into very small florets, cut them if they are big keeping in mind that they need to fit into the cannelloni. Steam or boil your broccoli until soft, around 6-8 minutes. Drain and reserve. In a frying pan, heat a little olive oil and fry your grated
Its 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 to pick from for this blog. In fact, I have enjoyed so much fine food that I have decided to write this blog in two parts (and
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 in a saucepan and bring to a simmer. Add the salmon chunks and poach for 1 minute, add the prawns and poach for 1 minute more and
