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 […]
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Ham hock Terrine
Smoked Chocolate Mousse
Jambalaya
It is said that the USA has given the world 3 unique art forms, Jazz, the Comic Book, and Creole food. Creole cuisine from Louisiana combines influence from French, Spanish, West African and Native American traditions into something that is very American – a Melting pot. Jambalaya is a creole version of Paella, basically it’s […]
Nutella Ice cream with candied Hazelnuts
Slow Squid – Ala Raymond Blanc
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.