Blog Post & Recipe: Celeriac Gratin with Caramelised Onions
Serve the gratin with a spoonful of caramelised onions and a crisp green salad lightly dressed with sherry vinegar and cold pressed rapeseed oil.
Blog Post & Recipe: could you feed yourself for $5 a day?
The secret is using the salt layer to cook the burgers. So as the juices drip out, the salt helps them congeal and form an instant crust which makes for a moist, full flavoured burger. I actually find that more fatty (and cheaper) beef makes for a more moist and tasty burger.
salt crusted burgers with mashy peas
Blog Post & Recipe: Turkey Stock For Gravy: Start Soon
I don’t know where we got the idea that a roasting turkey results enough juices to make gravy. It doesn’t ... Donna picked up two full turkey wings and four turkey necks, about 4.5 pounds/2 kilos. I roasted them in a hot hot oven till they were good enough to eat (Donna and I made a meal of the meaty parts that night, with brown-butter-sage pasta). I also cut up two big onions ...
Concept: salt-crusted hamburger patties: "as the juices drip out, the salt helps them congeal and form an instant crust which makes for a moist, full flavoured burger." Worth trying, M.?
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