Potimarrons are a winter squash popular in household gardens in France, but easy to grow just about anywhere – and these ones grew in our garden. They do have some carbs (6.5g in 100g) but they are so small that the amount of flesh in half a potimarron is modest. Baked Potimarrons Print Recipe CuisineFrench […]
Real or Homemade fresh Mayonnaise is an emulsion of small droplets of Oil each coated in an ultra-fine layer of lecithin (from an egg yolk) and suspended in a liquid that normally doesn’t mix well with oil, like Vinegar. Shelf-life Mayonnaise shouldn’t last for weeks on a shelf without the emulsion breaking down, but if you […]
This meal started out as an attempt to replicate the presentation of a moroccan style baked egg in lamb mince, but using traditional European flavour profiles to compliment the lamb mince (rosemary, thyme and garlic) rather than the traditional Ras el hanout spices more common in North Africa (cinnamon, cumin, coriander seed).
The Brown chicken stock recipe was originally Heston Blumenthal’s (How to cook like Heston) and I modified it to extract more minerals from the Chicken bones, and to have slightly fewer net carbs, without sacrificing any of the flavour. These stock cubes will reappear in many of our recipes when we need to add liquid to a pan, or […]
When cooked slowly for an hour the squid totally changes texture and the rubbery collagens in the meat melts and turn into gelatin – and the mouth feel is almost like silken Tofu. But the most amazing transformation is the flavour – quick squid deep fried is almost tasteless by comparison, but when you slow cook the squid it imparts a delicious fresh seafood taste to the stew.
The pork Scotch fillet is a heavily marbled cut of meat from the shoulder and it’s usually cooked slow as a roast because the fat keeps the meat very moist. There is a secret trick to cook it like a steak, it requires several days worth of preparation and some equipment but the end result is totally worth it.