Ginger, Fennel and Golden Zucchini Couscous with Venison and Chorizo Sausages

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Published on: February 1, 2013
 

 I have never been a big fan of couscous and nor is my wife, every dish we’ve tried has been too bland.  That was until I decided to give it another go at my local restaurant – The Bridge Brassiere.  I had their Ginger & Fennel Couscous with Venison sausages for lunch.  It was wonderful, and that’s not the usual word I use to describe dishes with couscous!  The ginger and fennel gave the couscous[…]


Dairy-Free Dark Chocolate Mousse with a Raspberry & Limoncello Granita

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Published on: November 2, 2012
 

 My final dish from my dinner party.  It was a nice, relaxing way to finish the meal as it can all be made well in advance, all that is required is to get the granita out of the freezer a few minutes before serving. My first challenge was to make a dairy free mousse.  I’ve made a mousse without any cream before and it turned out fine, although it was very rich.  This time, I[…]


Pepperoni Sauce

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Published on: August 5, 2012
 

 I can’t really take the credit for this sauce, I pinched it from Mike Isabella after watching the Top Chef All-Stars finale (and digging out the recipe).  I have made a few minor changes but for the most part the recipe is the same – it’s just so good I can’t think of many ways to improve it.  It’s pepperoni, as a sauce and it’s dead simple to make, what could be better than that???[…]


Poached Pork Fillet Roulade on a Polenta Fritter topped with Pepperoni Sauce

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Published on: August 3, 2012
 

 Out of all four courses I made for my dinner party, this was the one that required the most work, both in prep time and cooking.  The result however, was more than worth it.  After a few courses of lighter, subtle flavours I wanted to do something that had a lot of strong, meaty flavours and this dish has it in spades.  I didn’t want to completely destroy everyone’s taste buds though, so I’ve added[…]


Prawn & Monkfish Coconut Bisque

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Published on: August 1, 2012
 

 Although this course was not in my earlier dinner party plans, I had intended to do a Langoustine coconut bisque with pan fried Monkfish.  Despite being promised a delivery of langoustine on Saturday morning, it failed to materialise and I was left searching for a suitable alternative.  I eventually remembered that Monkfish was used as a substitute for scampi (until it became too expensive).  But in order to make a proper bisque I felt I[…]


Pan fried Scallops and Chorizo in a White Wine Jus with a Wild Rocket and Pomodorino Tomato salad dressed in Black Truffle oil

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Published on: July 31, 2012
 

 Please excuse the longest title in the world for a dish (or an article) but I couldn’t really break it down.  I have to mention each ingredient as they are all essential to the complete dish.  I love how this dish is constructed, on one side is a basic surf and turf, on the other is a simple salad.  But, each individual component of this dish matches another.  You have sweet, delicate scallops with strong,[…]


An Amuse Bouche – Lemon Sole & Avocado Ceviche

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Published on: July 30, 2012
 

 This is my first ever Amuse Bouche and I don’t think it will be my last. If you’ve not had or heard of an amuse bouche before, it’s a simple one-bite, hors d’oeuvre.  If you go to a restaurant and you get one, it’s picked by the chef (so you don’t get a choice) and it is meant to give you an idea of the chef’s personal style.  In this case, I’ve got a set[…]


The Spanish Frittata

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Published on: July 26, 2012
 

 Before anyone says it – I know Frittata’s are Italian!  It should be a Spanish “Tortilla de patatas” but I’m really making a frittata that contains spanish ingredients.  What’s the difference between a tortilla and a frittata?  Not much, but a frittata is generally fluffier and is usually finished in the oven, a tortilla is pan fried, flipped and is mixed with fried potatoes. This “Spanish Frittata” is fried potato, eggs, chorizo and onions, pan[…]


Homemade Chips

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Published on: July 18, 2012
 

 I first made these chips with my Turbot and sweetcorn sauce recipe.  I pretty much made it up as I was going but they turned out really well.  I decided to separate the chips from the main recipe as I will probably reuse them in other dishes! It’s easy to go out and just buy some nice frozen oven chips, it’s quick, it’s easy and it’s cheap.  There is nothing wrong with frozen chips but[…]


Turbot with Chips and a Sweetcorn sauce

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Published on: July 2, 2012
 

 The king of the fish and a very expensive fish too.  Turbot has a rich and delicate flavour, it’s also quite heavy so a large fish won’t feed as much as say, salmon.  It is probably my favourite fish but it’s not very common in the UK and even if it was, it wouldn’t be something I would buy everyday… not at £15-20 per kg.  I managed to spot a whole turbot going for £5[…]


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