Eastington@Paddington

GREECE

Spanakopita

Published by

Marcus

on

February 22, 2025

from Aldi $8.99, made in Greece. 40m in Ovenserved with a Greek saladSimple and very good.

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*Favourites, Canapé/ Starter, Crab

*Crab Crostini

Published by

Marcus

on

February 22, 2025

from Nigella Christmas: Food, Family, Friends, Festivities by Nigella Lawson

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Chicken, Duck, Turkey

Turducken

Published by

Marcus

on

February 22, 2025

from Aldi Sous-vide overnight at 64C Finished in oven for 15min to brown outside.Sauce is a reduction pheasant, cumquat and VSOP

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Tomato, Zucchini

Spiralised zucchini with simple tomato sauce

Published by

Marcus

on

February 22, 2025

Spiralised zucchini with simple tomato sauce

(onion, tomatoes, garlic, chilli, herbs) Zucchinis grown by a local and just picked

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Cauiflower, Gorgonzola, ITALY, Pasta

Pappardelle con cavolfiori e Gorgonzola

Published by

Marcus

on

February 22, 2025

Pappardelle with cauliflower and Gorgonzola from The Silver Spoon Quick and Easy Italian Recipes (page 40) by The Silver Spoon Kitchen I would double the quantity of cauliflower next time. And add a little 🌶️

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*Favourites, Chocolate, Desserts

*Chocolate mousse and coffee granita

Published by

Marcus

on

February 22, 2025

from Wild Weed Pie: A Lifetime of Recipes (page 122) by Janni Kyritsis and Roberta Muir Still a favourite!

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*Favourites, Pasta, Rocket

*Studio Pasta

Published by

Marcus

on

February 22, 2025

from The Accidental Foodie by Neale Whitaker. (attributed to Donna Hay) Very quick, simple and delicious dish:rocketlemonsspaghetti pastalong red chilliessalted capers (I added chilli infused EVOO, experimenting with the Anova vacuum chamber/ sealer)

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*Favourites, Asparagus

*Sous-vide White Asparagus

Published by

Marcus

on

February 22, 2025

White Asparagus Spears (from Aldi) heated in sous vide at 50C for about 30mins and served with melted KerryGold butter (Ireland), and chopped parsley. Excellent As these were preserved in salt and acid, they did not need the extra acid of a Beurre Blanc sauce.

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Fennel, Trout

Confit of Ocean Trout with Fennel Salad

Published by

Marcus

on

February 22, 2025

Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and Chris Young and Maxime Bilet Trout was sous-vide individually at 37C for 45mins, then 42C for 15mins. For my taste, this was a little overcooked.The trout was bagged in a combination of garlic infused EVOO, thyme infused in…

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Broccoli, Mushrooms, Pasta

Crunchy Pappardelle

Published by

Marcus

on

February 22, 2025

from Plenty (page 252) by Yotam Ottolenghi bay leavesdouble creamlemonsparsleycaster sugar (I SKIPPED THIS)thymepappardelle pastapurple sprouting broccolipanko breadcrumbsbutton mushrooms Tasty but the pappardelle overpowers the dish. I would reduce the pasta size and quantity next time.

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