by admin | May 22, 2013 | Paul's Blog |
Lemon & Lime Posset For those who don’t cook, or won’t cook, this has to be the simplest of any dessert I know. If you can boil cream (and don’t think you have to put it in a kettle!), this is a simple, easy to make dessert to grace any dinner...
by admin | May 21, 2013 | Paul's Blog |
Mushroom Sauce This simple sauce is great with pan-fried salmon, chicken, steak, pork or most white fish. What you need 2 shallots 1 glass of sweet Vermouth 350ml whipping cream Quarter bottle of fruity or sweet white wine 300g button mushrooms 2 teaspoons chopped...
by admin | May 20, 2013 | Paul's Blog |
Marmite Butter Today’s simple recipe is Marmite butter, a delicious accompaniment to steak or grilled fish that’s easy to make – though you’ll either love it or hate it! What you need 1 dessert spoon of Marmite 125g butter What you do Mix the...
by admin | May 17, 2013 | Paul's Blog |
Poaching the perfect egg. Ask five different chefs and you’ll get five different answers. I think the golden rule is not to put salt into your water as it will break down the egg. Adding vinegar is certainly important. Then there are a number of different techniques....
by admin | May 16, 2013 | Paul's Blog |
Do you often cook some meat, fish or potato in a pan and it sticks? You then spend the next five minutes chiselling it away, only to end up with scraps not fit for the dog. The answer is really simple. If you find the food sticking, lift the pan away from the heat,...
by admin | May 15, 2013 | Paul's Blog |
Cooking for a large numbers often sends many into a panic; pans of vegetables boiling away, broccoli heads dissolving, greens going brown, potatoes overcooked. This would be natural in any good professional kitchen as well, so we don’t cook every vegetable when...