22 July 14

Chilled Cucumber, Yoghurt and Horseradish Soup

This recipe reminds me of lazy hot summer days. It’s refreshing and thirst-quenching. It’s also dead simple to make as it requires no cooking whatsoever, just a bit of chopping, chilling and a bit of time (not the herb!), so it can be rustled up quickly. Once made, the soup is then left to marinate in the fridge for several hours before serving. It’s an excellent choice as it requires minimum effort to make, but delivers maximum flavour and appeal. Serve it in chilled cups, glasses or bowls, or alternatively try serving it as a chilled sauce with pan-fried mackerel or poached salmon.

I add a touch of creamed horseradish to this recipe, which I use as a seasoning to accentuate the freshness of the cucumber. If you have fresh horseradish to hand, then use double the amount for a good flavour.

I absolutely adore fresh herbs and they are

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17 July 14

Haddock Fishcakes with Parsley Sauce

These fishcakes are not what you would expect traditional fishcakes to be like. Firstly, they are large fishcakes (one served per portion) that are easy to prepare and make a filling meal that looks spectacular too. Secondly, these fishcakes are ‘naked’ which means they’re gluten-free. So, all good reasons to prepare this delicious recipe for your friends and family.

For this recipe, I use a mixture of smoked and natural (unsmoked) haddock, as I personally quite like the flavour of smoked haddock but find it a little too overpowering on its own in a recipe like this. However, you don’t have to use smoked fish if you are not so keen on it. Other alternatives and combinations that would work just as well are fresh salmon mixed with smoked salmon, fresh mackerel mixed with smoked mackerel, or simply cod or even sea trout.

To make these fishcakes, firstly a small

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04 July 14

Blackcurrant, Natural Yoghurt and Brown Sugar Meringue Sorbet

So simple yet so utterly delicious too! This is possibly one of the simplest recipes I have posted on this website so far.

I love the wonderful blackcurrants we get delivered from High House Farm and it’s my mission to create as many wonderful recipes with them. I call this a sorbet and not an ice cream as it does not contain any eggs or cream. The brown sugar meringue recipe features in one of my other delicious recipes, so a bit of cross-referencing is needed.

I recommend full-fat yoghurt for this recipe as low-fat yoghurt can be fairly unstable. The liquid glucose helps the sorbet to stay scoop-able and prevents it from freezing too hard.

This sorbet is sophisticated and tasty enough to be served on its own and does not need any accompaniments.

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26 June 14

Confit Duck Legs with Potato, Samphire and Broad Bean Salad and Warm Bacon Dressing

I use a lot of French cooking techniques in my kitchen and write about them too. They’re basically the foundations of my skills and what I have learnt over the years as a professional chef. I do believe that some of these techniques are never to be forgotten as the end result is priceless.

To confit duck legs in duck or goose fat is one of the techniques I absolutely adore. The texture and flavour is second to none. I also use the sous-vide technique to cook duck legs, which is the healthier option, but sometimes we have to give in to the things that simply taste the best. The beauty about cooking duck legs in duck or goose fat is that they will keep very well in the fridge, if kept submerged in the fat, for up to a week. This in itself is brilliant as you can put

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