Recipes
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For the pheasant, preheat the oven to 200°C. Season the pheasants, then heat the rapeseed oil in a frying pan and brown the breasts, for about five minutes on each side. Place the birds in the oven for 10 minutes and rest in a warm place for 10 minutes.
Posted: 04 November 2008 | 16:28
Peel and cut 250g of pumpkin into cubes. Peel and chop the onion and a one-inch-sized piece of fresh ginger and reserve.
Posted: 28 October 2008 | 11:35
To make the lettuce sauce, blanch the chopped Baby Gem in the boiling water for 30 seconds. Drain and refresh in an ice bath for two minutes. Squeeze out excess moisture and refrigerate.
Posted: 09 October 2008 | 00:00
Crush all spices and herbs before using. Add the salt and xylitol to the wine and bring to the boil. Remove from stove and add the other ingredients.
Posted: 10 September 2008 | 14:46
Prepare the vegetables by washing and peeling as required. Using a meat slicer, cut the vegetables into thin strips.
Posted: 10 September 2008 | 14:44
Remove the pigeons' wishbones and neck bones and keep to one side. Divide the shallots between the four pigeon cavities, together with the thyme and bay leaves, season with salt and pepper and push a cocktail stick though the legs to secure.
Posted: 09 September 2008 | 00:00
To make this delightful dish, sauté the bright white squid - the tubular body cut into rings and the tentacles kept whole - and toss through a robust salad of flat parsley, shallot rings and diced crispy black pudding "croûtons" with wisps of fluorescent yellow English mustard cream "painted" around to complete the picture.
Posted: 21 August 2008 | 10:50
Whinberries are small berries similar to small blueberries, and grow all over the mountains of Wales.
Posted: 21 August 2008 | 00:00
For the chicken mousse, place the diced chicken breasts in a chilled blender bowl and blend until very smooth. Add the egg white slowly, then add two-thirds of the cream while the blender is running...
Posted: 14 August 2008 | 16:33
Soak the gelatine leaves in cold water for a minute or so to soften them
Posted: 07 August 2008 | 00:00
For the pistou, pick the basil leaves away from the stalks and blanch in boiling salted water for 30 seconds. Take out and refresh.
Posted: 31 July 2008 | 00:00
Boil the cream with the lemon verbena. When boiling, add sweetened lemon juice (fresh, or it might curdle) and stir until mixed. Sieve and pour into serving glasses. Chill for at least two hours.
Posted: 25 July 2008 | 15:38
Take one-quarter of the strawberries, sprinkle with sugar and add a dash of lemon juice. Then, using a fork, mash well and add the remainder of the strawberries. Add a pinch of pepper, 1tsp of chopped mint and adjust the sweetness to your liking, then leave to marinate for 30
Posted: 14 July 2008 | 17:30
Place the mussels in a large pan, pour over the wine (or water), cover and cook for about four minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle, remove the mussels from their shells.
Posted: 03 July 2008 | 16:10
For the crust, first make a beurre noisette by whisking the butter over a medium heat until it starts to foam and turn a nutty brown colour. Stop the cooking by adding the lemon juice.
Posted: 27 June 2008 | 00:00
Sweat the garlic, chilli, shallots, and thyme in a little olive oil. Add the braised squid, dried fregola, a pinch of salt, and fish stock. Leave the fregola to simmer for about six minutes. When it is almost cooked, add the mussels, clams, shrimps, cherry tomatoes and tomato sauce.
Posted: 19 June 2008 | 13:00
Blanch, peel and cut the cherry tomatoes in half then season with sea salt, sugar, garlic, thyme, orange rind and 10ml extra virgin olive oil. Allow to slow-cook in a plate warmer or under a heat lamp for six to eight hours.
Posted: 12 June 2008 | 00:00
Make a malt vinegar and black pepper glaze by boiling the sugar and the peppercorns to a thick syrup. Pass through a chinois and add four big turns of pepper to season.
Posted: 21 May 2008 | 12:31
Cook the razor clams in their shells with a glass of white wine until they just open. Reserve.
Posted: 21 May 2008 | 12:25
At Tom's Kitchen the lamb shoulder is served in a Pullivuyt casserole dish for two to share and comes with mashed potato or chunky chips.
Posted: 24 April 2008 | 16:58
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