Black Truffle, Lavender & Porcini Pasta

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Published on: February 7, 2017
 

 In honour of moving into my new home, I decided to cook a special first meal.  Actually I found some black truffle sitting in the pantry during the move and realised I had to use them, so what better way to celebrate than chopping it up into some pasta and enjoying it with a glass of prosecco? Lavender might seem like an odd ingredient but it really adds to the recipe.  I have a supply[…]


The Ultimate Grilled Cheese Sandwich

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Published on: September 8, 2016
 

 Grilled cheese, cheese toastie, toasted cheese sandwich, how ever you refer to it – this simple and tasty meal is easy to make.  To make our ultimate grilled cheese sandwich we need the right ingredients, while this may be subjective to some, everyone knows that Gruyere is the ultimate melting cheese and that Red Leicester is better than Cheddar.  All we need is a third cheese to add a bit more flavour and my personal[…]


Garlic Chicken Pasta

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Published on: May 13, 2015
 

 This is a recipe I recreated from a simple pasta dish we had in Italy.  Phoebe loved it so much that she demanded I make it when we got back home.  My version is quick and easy to make but utterly delicious – as is all good Italian food. All you need is some chicken, pasta, garlic, butter, extra virgin olive oil and some parsley (or other herb).  For the calorie conscious you can reduce[…]


Bacon, Leek & Mushroom Pasta

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Published on: April 29, 2015
 

 This must be one of the easiest recipes I can think of, nothing fancy, super quick and really tasty.  It’s a perfect mid-week meal when you don’t have time for anything big, easily done in 30 minutes or less.  I always make extra, because it is so easy to eat and so good, it’s hard to put the fork down.  Any leftovers can be reheated the next day for lunch. Use good quality, smoked streaky bacon.[…]


Chocolate Cremeux with Raspberry Pearls

Categories: Dessert, Gluten Free, Recipes, West
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Published on: May 13, 2014
 

 My first dessert course for my tasting menu was a Dark Chocolate Cremeux with Caramel Mousse and Raspberry pearls, served on a piece of honeycomb.  This is meant to be a small and light dessert.  The cremeux is the center piece of this dessert, everything else is just in support of it.  This entire dessert can be made well in advance, which was handy because by the time we got to this course we were[…]


Ox Cheek Confit with a Tomato Essence Air

Categories: Main Course, Recipes, West
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Published on: November 22, 2013
 

 Ox Cheek Confit with caramelised carrots, fondant potatoes and a tomato essence air.  This was the first dish I put on the menu, I’ve wanted to do ox cheek for a long time and this particular recipe has been going around my head for months after I spotted a similar recipe nearly two years ago on another site.  As soon as I knew I was doing a dinner party, this dish had to be part[…]


Roast Goose with Bread sauce, Walnut and Apricot stuffing and all the Christmas trimmings

Categories: Main Course, Recipes, West
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Published on: November 7, 2013
 

 Last year, I decided to forgo the usual Christmas Turkey and went with Goose.  I find I have so many Christmas dinners or lunches that by the time I get to doing my own I’m thoroughly sick of turkey.  Aside from that, I’ve never found turkey to be that nice for roasting, it’s dry and usually fairly tasteless.  Cooked properly, it can be nice but that’s rarely the case.  It’s usually dry turkey, overcooked sprouts and boiled[…]


Langoustine and Lobster Cannelloni

Categories: Main Course, Recipes, Sauce, West
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Published on: October 10, 2013
 

 This was the fourth course from my tasting menu, a Langoustine and Lobster Cannelloni with a Saffron sauce, braised baby fennel and pink grapefruit pearls.  Had this been at a different time of year I would have used blood orange to make the pearls but they are out of season.  I wanted pearls that would look like fish roe but also provide an acidic hit to counter the seafood and saffron sauce. This was the dish[…]


White Gazpacho Martini

Categories: Gluten Free, Recipes, Starter, West
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Published on: October 9, 2013
 

 Course three of my tasting menu; a white gazpacho Martini with vanilla oil.  This recipe is borrowed from Hubert Keller, I saw him produce this as a dish on Top Chef Masters a year or two ago.  I like gazpacho, I did one for a picnic awhile ago and it went down really well.  Gazpacho is a summer dish so doing one in Autumn is a bit of a risk.  But rather than the typical[…]


The Forest Floor – Partridge Confit

Categories: Main Course, Recipes, Starter, West
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Published on: October 8, 2013
 

 The second dish from my tasting menu.  “The Forest floor” is the concept for this dish which consists of confit partridge leg, partridge pate, candied rosemary, beetroot jelly, a porcini and walnut soil and a moss like side salad.  I’ve added an additional bit of presentation by serving it on a banana leaf.  This dish turned out to be one of the favourites of the night or at least it had one of the favourite[…]


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