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[…]


Smoked Salmon Sashimi with Watermelon & Wasabi Sorbet

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Published on: October 7, 2013
 

 This was the first dish from my tasting menu.  The key feature of this recipe is the watermelon and wasabi sorbet.  It is something I have wanted to do for a long time, ever since having wasabi ice cream a couple of years ago at Whatley Manor (probably the best meal I’ve ever had).  With that as my inspiration I felt that this would make for an excellent amuse bouche.  I love sashimi but it is[…]


Coriander Battered Prawns

Categories: Main Course, Recipes, Starter, West
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Published on: March 28, 2013
 

 I got a cookbook on coriander for my secret santa gift at work.  My “santa” knew I wasn’t the biggest fan of coriander but also knew that I liked to cook and ran this site… so it was a smart choice.  I’ve taken it as a challenge.  I don’t hate coriander, I just find people dump large quantities of the stuff on curries or other dishes without much thought, large amounts of coriander end up tasting like[…]


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,[…]


Pineapple Fried Rice

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Published on: June 28, 2012
 

 I chose this dish to be my first ever cooking blog appearance as it is the perfect sum up of how I cook most of the time.  Simple, easy and hassle-free.  I fell in love with this dish the very first time I had it in a Thai restaurant years ago.  Of course at that time, I had no idea how to cook it.  Most of my recipes are a result of = online research+personal[…]


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[…]


Salmon, Squid and Lemon Sole Ceviche

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Published on: October 12, 2011
 

 Ceviche seems to be the new Sushi.  It’s certainly becoming more popular and the cooked texture with the raw flavour and spice make it a little more accessible to those who don’t like the idea of eating raw fish.  The seafood is still fairly raw, even after 8 hours of “cooking” in the citrus fruits.  Because we add a lot of chili, lime and cilantro it takes away the strong “fishy” taste of raw seafood[…]


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