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[…]


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[…]


Mussels with a White Wine and Fennel Broth

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Published on: March 5, 2012
 

 This is my version of “Moules Marinieres”.  Moules Marinieres is quite simply, white wine, cream, shallots and herbs.  There’s nothing wrong with simplicity, it is a great way to do mussels but I want to add something extra!  By adding some celery and fennel to the mix we give can make a sharp(er) aromatic tasting broth. This can be made as a starter, served in small bowls or as a main course.  It takes very[…]


Spaghetti alla Carbonara

Categories: Main Course, Recipes, West
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Published on: October 16, 2011
 

 Carbonara has to be one of my favourite Italian dishes.  It’s so simple but incredibly tasty.  Sadly a lot of restaurants get it horribly wrong.  It must be a British thing but there does seem to be a propensity to add cream to a Carbonara or stranger yet mushrooms?  Carbonara is not meant to be a white sauce otherwise it would be “Spaghetti with a Bacon, White Wine and Mushroom sauce”.  And if that was[…]


Thai Green Curry Chicken with Sticky Rice

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Published on: October 16, 2011
 

 I have to admit, I’ve not had much Thai food.  It’s one of those cuisines that I’ve just never gotten around to properly exploring.  I should make a bigger effort because most Thai dishes that I’ve tried have been really good.  Pineapple rice (served in half a pineapple) has got to be one of the best ways to do fried rice!  At some point I’m going to have to come up with my own recipe[…]


Beurre Nantais

Categories: Gluten Free, Recipes, Sauce, West
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Comments: 2 Comments
Published on: October 3, 2011
 

 OK, so I had a stab at those recipes from “How to cook like a Top Chef” and errrr… well they didn’t go quite as planned.  Sunday’s Bacon wrapped Cod literally fell apart in the pan.  It was my own fault, I should have know better than to risk using a flaky white fish.  I know where I went wrong and I’ll correct it next time.  I’m not a massive fan of Cod either, but[…]


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