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Continue reading →: Turduckenfrom 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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Continue reading →: Spiralised zucchini with simple tomato sauce(onion, tomatoes, garlic, chilli, herbs) Zucchinis grown by a local and just picked
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Continue reading →: Pappardelle con cavolfiori e GorgonzolaPappardelle with cauliflower and Gorgonzola from The Silver Spoon Quick and Easy Italian Recipes (page 40) by The Silver Spoon Kitchen thyme pappardelle pasta store-cupboard ingredients Gorgonzola cheese Parmesan cheese cauliflower I would double the quantity of cauliflower next time. And add a little 🌶️
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Continue reading →: *Chocolate mousse and coffee granitafrom Wild Weed Pie: A Lifetime of Recipes (page 122) by Janni Kyritsis and Roberta Muir caster sugar cream eggs chocolate coffee beans coffee Still a favourite!
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Continue reading →: *Studio Pastafrom 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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Continue reading →: *Sous-vide White AsparagusWhite 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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Continue reading →: Confit of Ocean Trout with Fennel SaladModernist 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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Continue reading →: Crunchy Pappardellefrom 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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Continue reading →: Lettuce Saladfrom Plenty (page 146) by Yotam Ottolenghi spring onionscaperslettuceradishes (recipe called for 10 per person. This would depend on the size, but 5 pp was sufficient) red endive (none available locally, so I substituted rocket)semi-dried tomatoesgem lettucerapeseed oilLemon juice I liked this salad. The semi dried tomatoes, capers, radishes and lemon juice…
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Continue reading →: Free-form roast summer vegetable tartfrom In the Kitchen: More Than 1000 Recipes for Every Day (page 615) by Allan Campion and Michele Curtis basileggplantsgarlicred onionsdried oreganothymetomatoeszucchiniblack peppercornsshortcrust pastryegg yolks This was very good. Like a cross between a Ratatouille and a Pizza.
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