Blog Post:
Cabbage Bread
These fanciful looking critters are in fact standard, easily-baked-at-home rolls encased in cabbage leaves, resulting in this cool effect ...
Recipe:
Steamed Chicken with Dried Mushrooms and Red Dates
Directions: Mix together all ingredients in a steaming bowl. Cover and leave to marinate for at least 1 hr. Steam on medium low heat for about 20-25 mins or until done.
Blog Post & Recipe:
Rose Turkish Delight
This is my first attempt at Turkish Delight even though it is one of my favourite sweets I have never made it before. When looking for a recipe I found there are two kinds, one you just boil the ingredients like you would jam and the other adds gelatin. I decided to make the one with gelatin ...
Blog Post & Recipe:
Hugh Fearnley-Whittingstall's juniper recipes
Crush a juniper berry between your fingers and its clean, resinous smell perks up a dull brain as effectively as a two-shot espresso. And, of course, its piny sweetness has the clean, bright aroma of gin
Chicken with rosemary and juniper ... Potato and celeriac gratin with juniper ... Rabbit and bacon with juniper and chestnuts
Blog Post & Recipe:
The Food Lab Thanksgiving Special: Ultra-Crispy Roast Potatoes
The problem is that with simple roasting, they'll crisp up all right, but the layer of crispness will be very very thin. Within moments, steam from the interior of the spud will cause the crisp bits to soften. So what is it that makes a potato crisp?
Blog Post & Recipe:
Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad
Mackerel is delicious and versatile and can be served hot or cold, smoked, raw or cooked. Due to the rich oily flesh mackerel works best with strong acid flavours such as saffron, lemons, limes, tomatoes, orange, fennel, chilli, ginger and wasabi. The skin of mackerel is thin and therefore crisps up easily and tastes equally delicious. My philosophy about mackerel is to keep it simple; it’s a humble fish
