Author: Sam
-
Aromatic crispy chicken and mushroom broth
Written by
on
Very nice, with a few caveats that largely revolve around mistakes. Firstly, I forgot the vinegar at the end which helps significantly temper the sweetness. Secondly, I would be very…
-
Vinegar pork and cauliflower puree
Written by
on
Honestly this is a large amount of meat that I would be very tempted to mix up with some veggies in the future. By the end I was feeling slightly…
-
Mackerel ceasar salad with braised chicory
Written by
on
Really good, it always takes me by surprise how powerful the flavour of mackerel is, but the radicchio caesar salad is more than match for it. The still relatively exotic…
-
Curried haddock soup
Written by
on
Would make this again in a heartbeat, a beautiful, well flavoured, slightly indulgent creamy haddock soup. From Simon Hopkinson – Roast Chicken and Other Stories, pg. 196
-
Birthday Victoria Sponge
Written by
on
Felicity Cloake’s “Perfect” recipe is quite the best sponge for a Victoria sponge I’ve ever tried. Moist, perfect texture and a simple set of instructions. As per Lisa’s usual wishes…
-
Puttanesca
Written by
on
Another first rate, easy to follow recipe from this book. The only slight change I would make would be to reduce the quantity of oil, which was a little over…
-
Pan fried parsnip, cavolo nero and chicken
Written by
on
So this isn’t a looker, but the parsnip and cavolo nero mix was a good one and could be used with many things. Sadly the chicken breasts bought for this…
-
Sweet potato and goat's cheese balls
Written by
on
The challenge with “meatballs” containing spinach and sweet potato is most definitely the moisture. Squeezing the wilted spinach well is obviously required. But the potato is trickier. Leaving the mashed…
-
Spaghetti Bolognese
Written by
on
What a boring thing to be documenting… Well yes, but let’s be honest, Spaghetti Bolognese is almost everyone’s favourite and refining the house recipe is a truly noble cause. And…
-
Grilled polenta and veggie mess
Written by
on
Concocted from the left-overs of the previous night’s polenta, poured into a tray while still hot and left to cool then sliced into adorable triangles. The general consensus is that…