11 December 14

Carrot and Swede Mash

This recipe reminds me of Christmas, or should I say winter. Every year the summer fades, autumn sets in and then all of a sudden, bang, winter is
here! At this time of year it often feels as if nothing is growing and the season is bare (unless you count the exotics available in the season’s bounty). But if you dig deep, you will find culinary cheer in wonderful winter vegetables such as swedes, Brussels sprouts, parsnips, carrots and celeriac.
This carrot and swede mash is a triumph, as it looks fantastic and tastes great. It definitely brightens up my winter plates and I love cooking this mash for the Christmas table. This recipe is featured on page 413 in my cookbook and I thought that it was time for it to enjoy pride of place on the website too. The beauty about this vegetable mash is that it can

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04 December 14

Salt-baked Parsnips with Golden Beetroot and Jersey Milk Curd Cheese

I like to make fresh curd cheese every now and then, so when I do get the offer of some raw Jersey milk I jump at the chance to make curd cheese. If you do not have access to raw milk, then buy pasteurised Jersey milk as it contains a good amount of cream and is very tasty. Standard full-fat milk will also do.

The salt-baked parsnips are great. I have done other ingredients in the same crust before, such as sea trout, salmon, mackerel, celeriac and beetroot, and it’s a great cooking method as the salt crust steam-roasts the contents inside and the seasoning penetrates the food, resulting in a tasty, succulent and well seasoned dish inside (you can’t eat the salt crust). It’s definitely worth the effort.

I pickle almost anything I can find, so the pickled parsnips here add a lovely, interesting texture and taste element to

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21 November 14

Flourless Chocolate-Pecan Cake with Vanilla Cream Topping

I found two kilos of pecan halves in the dry stores the other day and my heart sank because I know how expensive they are, so the urge to use them before they became rancid was playing on my mind. I also generate lots of leftover egg whites every day as I make a lot of ice cream for the restaurant, so I try to use them up in various ways by making macarons (in two flavours), flavoured meringues (to use as decorations on puddings) and the odd pavlova here and there too.

Following the increase in demand for gluten-free dishes, I thought it’s about time to try something different. My Wicked Bitter Chocolate Cake recipe is also gluten-free, but I am constantly wishing to nurture my own curiosity by trying something ‘new’ and different from my usual repertoire of recipes.

So here we have it, a delicious flourless chocolate

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13 November 14

Venison Ale Pies with Carrot and Potato Rösti Topping

Looking out of the window today the sky is grey and the day is gloomy. Part of me sighs and thinks ‘Oh, it’s going to be winter soon’, but another part of me is happy and jumping with joy as I do have a special place in my heart for autumn. I especially love the colours of autumn or fall (‘fall’ being the American term for autumn, which I actually think is more descriptive and exactly what autumn is all about).

Cooking and eating pies at this time of the year provides a welcome comforting ‘hug’, making you feel that the cold and gloom are not so bad after all. The game season is in full swing now and I particularly enjoy cooking with venison. It’s packed full of flavour, contains very little fat and is a bit different. During the summer we cook and serve a lot of beef,

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