Sweetbreads with a Rustic Red Wine Sauce
Sweetbreads are those pieces of offal which are favoured in restaurants but rarely eaten at home. They are elegant morsels of two separate glands taken […]
BEAUTY AND LIFESTYLE
Hash Browns, Fried Streaky Bacon, Poached Egg
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 […]
How to Prepare a Scallop Roe and Tarragon Sauce
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 […]
How to make Cauliflower Purée
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 […]
Preparing a Sauce Velouté
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 […]
How to Roast a Turbot
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. […]
How to make Aioli
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 […]
How to prepare Rösti
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. […]
Preparing A Simple Meat Stock
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 […]
How to prepare Mussels
Mussels or moules as the French call them are oval molluscs which have bluey black shells. When cooked they have a delicious orange-red flesh. Because […]
How to make Tuiles
Tuiles are French wafers (thin biscuits) which are baked. They are formed into an arc rather like a Pringle™. They make an elegant garnish for […]
Cooking with Halibut
Halibut is one of the classy fishes found on the restaurant menu. It is noted for its delicate and slightly sweet flavour. The halibut is […]
How to make a French Dressing
French dressing is a simple vinegar and oil sauce for mainly salads and as a marinade for a range of fresh foods. It is often […]
Omelette Arnold Bennett
The omelette Arnold Bennett is named for the novelist who was staying at the Savoy Hotel in London and would pop his head round the […]
How to Prepare a Vanilla Panna Cotta
The panna cotta is a remarkable Italian dessert which means ‘ cooked cream’. It hails from Piedmont in Italy and is often served with a […]
Preparing A Simple Omelette
A recipe for one of the greats. One of the first dishes I ever tried in the kitchen was to make a big fluffy omelette. […]
How to make Mushroom Duxelle Filled Tortellini
Tortellini is a typical filled pasta. Like ravioli it lends itself to a variety of fillings. One of the best fillings possible is a mushroom […]
How to Make Fresh Pasta
Making fresh pasta for all sorts of dishes is a skill worth mastering by any chef. Especially when it comes to the filled types such […]
How to make Parmentier Potatoes
Parmentier potatoes are cubes of potato served with herbs and garlic. Originally from France, the dish is named for Antoine-Augustin Parmentier, who made eating potatoes […]
How to make Mashed Potato
All of us must enjoy mashed potato. It is the classic side dish for any roast dinner. Thanksgiving, Christmas and the Sunday roast would not […]