09 March 09


Pot Roast Pork Belly

I love pork and only buy British pork. It does make me angry when I see supermarkets stocking pork from alternative origins. I can’t understand the reasoning behind it as the British pig farmers are struggling. The simplicity of this recipe is in complete contrast to some of the others featured on the British Larder, however this recipe is my contribution to Jamie’s request to pledge our support and save our bacon.

Pork belly is one of my favourite cuts. The secret is to cook pork belly well which means that it must be cooked for a long period of time at a low temperature to ensure that it’s tender and melts in the mouth.

I would definitely classify this a weekend dish as it requires time to cook but is definitely worth the wait. By cooking the belly in wine you have tasty gravy with the deliciously tender


1 Comment Print Recipe Print Recipe with Photo

08 March 09

Hestons Victorian Feast, Absinthe Jelly

I have not had such a good laugh in ages! Thank you Heston it was fantastic!

There are a few ‘cringey’ type moments but its well worth the viewing.

Slightly erotic, I have not seen three grown men giggling so much in all my life!

Heston is a true inspiration to me. He really believe in what he’s doing and he enjoys himself at the same time, it’s brilliant.

YouTube Preview Image

No Comments

08 March 09


Crispy Celeriac Gnocchi with Watercress Cream

Making Gnocchi like an Italian mama is an art in itself. I have gone one step further and used celeriac instead of traditional potatoes. I guess that the Italian Mamas will never forgive me! Ross has been the king of gnocchi making in our household and while on holiday he has shown me the tricks and art of making gnocchi. This dish is a real show stopper, perfect to show off or to impress.

Ross did modify the techniques and use the Thermomix for making the sauce and to puree the celeriac. Personally I like the gnocchi best when it’s cooked twice, once blanched in boiling water and then the second time pan-fried until it crisps into fluffy pillows. The rich watercress cream complements the crispy pillows of celeriac gnocchi perfectly as the buttery peppery sauce highlights the nutty flavour of the celeriac. This dish is ideal as a starter


No Comments Print Recipe Print Recipe with Photo

08 March 09


Corn on the Cob and Celeriac Fritters

There is a lot of love in our home for corn on the cob. These Corn on the cob and celeriac fritters are just one of many recipes that we make regularly. As novice gardeners we planted corn on the cob last year. It all went well and  we had a fairly good yield from the plants. We have frozen some of the corn, as we like to extend the enjoyment. These fritters have been made with the last two frozen cobs from our harvest last year. The celeriac makes the fritters extra light and gives it an earthy taste. This recipe excites me as it has so many different dimensions, you can serve the fritters as a starter or make it in to a delightful canapé. They are ideal to serve with drinks as a snack or alongside a small cup of soup for a dinner party. Alternatively they


1 Comment Print Recipe Print Recipe with Photo

Page 91 of 107« First...1020308990919293100...Last »