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[…]


Ribeye Steak with Straw Potatoes and Jim Beam Glaze

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Published on: May 14, 2013
 

 I return to one of my favourites, steak.  You can read my previous article on how to properly cook a steak here, so I won’t cover it in much detail this time. My initial plan with this recipe was to do steak and eggs but I was reminded of the bottle of Jim Beam (white) which is so bad, I can’t even drink it with coke.  It’s like that overly excited aunt or uncle you always see at[…]


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[…]


Ribeye Steak with Pomme Puree & Herbed Carrots

Categories: Main Course, Recipes, West
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Published on: December 13, 2011
 

 I love cooking a good steak.  It’s quick and easy but so many seem to get it wrong?  Even restaurants sometimes struggle to get the right level of “done-ness” but I think there are a few key things people miss out when cooking a steak. First of all, you need some good quality meat – it’s a steak, don’t go buying the supermarket value meat that needs to be beaten to death (a second time)[…]


Meatloaf with Garlic Potatoes and Red Onion

Categories: Main Course, Recipes, West
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Published on: November 22, 2011
 

 Meatloaf is one of those things that I just kept hearing about over the years, mostly from all those America TV shows and movies.  After hearing so much about it and how much the Americans seem to love it, I had to give it a try.  I’ve never had any meatloaf other than my own, which is based on a number of recipes and some fine tuning to my own tastes, so I’m not entirely[…]


Irish Stew

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Published on: October 31, 2011
 

 This is a simple stew that can be made within an hour or for best results, made the night before.  You can either make your own stock using bones from the lamb neck or just buy a neck fillet and a separate stock.  What I love about this dish is that it’s a one pot recipe, so it’s minimal fuss.  It also uses a cheap cut of meat (for lamb anyway) and all of the[…]


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