29 April 09

pearled_couscous

English Garden and Giant Pearled Couscous Salad

When   Garden or chopped  salads are listed on a menu the words are vague enough to mean anything. It could convey  that it includes minimal ingredients like cucumbers, tomatoes and lettuce or could be a full-blown multi-ingredient offering. This terminology winds me up!

I have a passion for making brilliant tasty and good-looking salads. This passion is backed up by me creating a salad that matches the look and tastes of the ingredients . When I make a salad it should have plenty of goodies that makes it worthy of being on my plate.

Now to address the issue of the word “garden salad”; in this context I want it to be seasonal and packed with goodies from the garden.

Last week at work I made such a salad. In the ensuing discussion on the name of the dish, one of the chaps said it’s such an 80’s description. My

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27 April 09

chocolate_salami

Chocolate Salami

It’s just a little bit of fun!

There is no raw meat and no baking involved. It’s a fairly simple recipe and I’m sure you would have tried something similar at one or other stage of your life.

The only difference is the novel serving suggestion and then the name of course.

A few years ago my boss brought chocolate salami back from Portugal. I thought it was wonderful, very clever and something I had not seen before.

The flavour and ingredients reminded me of a treat that my mum used to make for me when I was a child. So I thought why not use that old recipe and give it a gently face-lift.

A year ago I bought a old fashioned meat-safe that Ross’s dad had carefully restored for us, I use this meat-safe to display my novel chocolaty salami in, it makes people smile!

It’s a brilliant talking point after dinner, when you bring out the chopping board and carving knife and let the diners help themselves to a slice of chocolate salami with their coffees.

16th November 2009

The chocolate salami idea and recipe was a great hit with a lot of regular British Larder readers. All credit for this video goes to Helene now blogging from her kitchen at http://ThermomixBimby.com based in Canada.

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24 April 09

white_onion_tarts

White Onion and Pecorino Tarts

Onions in general are one of my favourite vegetables. I love all the different varieties and seldom cook without onions. I love the natural sweetness and flavour trapped in each variety.

White onions have the sweet and mellow edge.

They make outstanding soups packed with amazing flavour. As spring is in full bud I thought a white onion and pecorino tart would be more appropriate.

The sharp salty pecorino complements the sweet mellowness of the white onion, this combination works a treat.

I have made small individual tarts as they add a finishing touch to the other dishes on the table.

This savoury short crust pastry recipe is another trusty old friend.  I double the recipe, divide the pastry in pieces and freeze the portion that I did not need on the day.

Personally I cannot stand egg custards tarts that taste of over cooked scramble eggs. For that reason

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22 April 09

sat_bains_ox_cheeks_oyster_emulsion

Restaurant Sat Bains presents Beef Cheeks, Seaweed, Oyster, Sprouts and Radish

Last year,for my birthday, Ross took me to Nottingham to stay and dine at the Restaurant Sat Bains. We were given one of the beautifully furnished and very comfortable rooms. The meal was memorable and we even managed to get a glimpse of the small but perfectly managed kitchen.

It was a brilliant experience from the moment we arrived.We found the chefs in the hedgerows harvesting the seasons delights for inclusion in the meals all the way through to the next mornings carefully prepared breakfast. We left the Restaurant Sat Bains very satisfied, well rested and well fed.

The memory stayed with us and it remains one of our favourites and is thoroughly recommended as a perfect restaurant.

A few weeks ago our paths crossed again this time on facebook. I summoned all my courage to contact Sat Bains.  To my delight Sat invited us to meet him

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