Articles by Heydass

Custard is very much a British invention and is virtually the same as crème Anglaise save for the fact that it is often made much […]

Celeriac puree is often made as a side sauce for roast meats where it provides that slight celery note that so many people enjoy. This […]

Venison is one of the richest and finest meats that can be cooked. It serves as a centre piece for many great dish that require […]

Squid is a cephalopod which puts it in the same class as octopus, cuttlefish or ink fish as some people call them. When you prepare […]

Roast duck breasts are great with a full-bodied sauce. However, to make life simple here is the basic recipe for cooking this great bird. [Please […]

Steak Diane is a long-established method of preparing a sirloin steak with a wonderful earthy sauce. The theatre is to prepare the sauce in front […]

Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and dry white wine normally Muscadet. In English it would be […]

A breakfast dish of streaky bacon with hash browns, poached eggs, some mushrooms, fried and grilled and fried tomato is what will get me out […]

The roe of any seafood mollusc makes for a good sauce usually to accompany the seafood from which it was removed. Scallops usually have a […]

Cauliflower purée seems to turn up everywhere nowadays and it must be because it has such a versatile flavour. It lends itself to various spices […]

The  velouté sauce  is one of the basic sauces of French cooking. It is a white sauce that is prepared from white stock  an ideal […]

Turbot is one of those exceptional fishes which like halibut often finds itself as the signature dish of many a chef in a top-notch restaurant. […]

Aioli (aïoli) is a beautiful garlic mayonnaise sauce that really complements chips and fries as well as most meat dishes. It’s an excellent dipping sauce […]

Rösti are the  Swiss take on cooking and presenting potatoes. They are flat cakes of grated potato along with a host of other tasty ingredients. […]

Pommes Anna is a classic approach to cooking potatoes. It is essentially potato slices looked in lots of melted butter. Whilst it might not do […]

The crème anglaise is a thin light custard sauce which is ideal for all types of dessert and pastries. It is not as thick as […]

The meat stock or fonds de cuisine simple is a broth which is made from a variety of bones and other meat scraps. Some cuts […]