Pepperoni SauceI 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???[…]
Gin & Yang
An east meets west food & drink blog
Poached Pork Fillet Roulade on a Polenta Fritter topped with Pepperoni Sauce
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
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
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
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
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
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[…]
Salmon Teriyaki with Rice and Chinese Veg
Lately I’ve had the urge to cook lots of asian food. I’m not sure why, it might be me balancing out all the earlier western food I’ve been doing? The other half has been working more weekdays recently and asian food is generally quick, so that’s probably contributed. Either way, I’m enjoying some new dishes. I love teriyaki, it’s sweet, a little bit savoury and it’s always tender. Everything in this recipe can be found[…]
Pan Fried Sea Bream with Saffron Rice
I first made this dish a year or two ago, I had planned to do something with Sea Bass but couldn’t get any, instead I spotted a deal on whole, fresh Sea Bream. I had never used it before and I since discovered that it’s actually a family of fish so you can get a fairly wide variety under the name “Sea Bream”. Regardless of what Sea Bream you actually get they all have a[…]
Irish Stew
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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