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[…]


Beetroot Jelly

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Published on: October 8, 2013
 

 I love beetroot, it’s a wonderful vegetable.  Beetroot and stovies, beetroot in stews and beetroot in jelly.  Beetroot jelly reminds me of when I was a kid, one of our neighbours discovered I liked beetroot (he grew a lot of his own veg in his garden and would always give me something to take home).  He told me about jelly beetroot, it sounded strange to me but the next time he made some, he gave[…]


Gluten-Free Stilton and Port Pork Pie (The Portman Pie)

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Published on: July 25, 2013
 

 I’ll be honest, I had my doubts that a proper gluten-free pork pie could be done.  I don’t really do pies and I’d never used a hotwater crust so the thought of doing a gluten-free one seemed like a step too far.  But I was asked to try it out and I figured the worst that could happen is that the crust ends up as little more than a fancy way to hold a pork pie filling. […]


The Dessert Burger

Categories: Bakes, Dessert, Recipes, Vegetarian, West
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Published on: April 2, 2013
 

 I’ve always loved the idea of making a dessert burger.  I like making food a little whimsical and I love burgers so when my work’s cake club came around again (I made cookies last time) a dessert burger seemed like a pretty logical next step.  I figured someone, somewhere would have tried it but a quick search on google didn’t come up with much.  In fact, the only good example of a dessert burger I[…]


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