Monday, May 30, 2011

Purl for cocktails

Impressive cocktails - this ones rum in a poison bottle with wood smoke, cooled by liquid co2

While here we have a gin martini cooled with a liquid nitrogen frozen lemon peel, and a range of aromatic bitters on the side
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Wednesday, May 25, 2011

Quick starter

An impromptu starter - cherry tomatoes in olive oil, basil and salt, on garlic-toasted day-old sourdough
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Belly pork

A nice thick piece of belly pork ready for slow roasting - rubbed with szechuan peppercorns, black pepper, salt, sugar and fivespice
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Posh fishfinger sandwich

Frying fishfingers - five for the sandwich, one to sustain me while making the sandwich

Served with homemade tartare sauce and freshly picked sorrel


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Monday, May 16, 2011

Sunday burgers

Homemade potato wedges and lamb burgers from the butchers
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Serranitos

Tasty pre-starter bites - grilled baguette with spiced pork, roasted sweet pepper and serrano ham
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Summer risotto

Asparagus risotto. The tips and stalks are cooked separately, and then I blend the stalks and add them at the end


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Slow cooked sausage pasta

A regular favourite - slow cooking spicy Italian sausages with red wine, onions, bay leaf and chilli

Finished with parmesan and cream, and served with penne
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Saturday, May 07, 2011

Out to Maze

Starting with an expertly made dirty martini

Started with a sharing plate of chorizo, potato and tomato . . .

. . . and another of cornish fishcakes with a fennel salad

Main course was a piece of USDA prime Creekstone ribeye, with bearnaise sauce, chips, gratin of spinach and grilled mushrooms
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Chicken tagine

Chopping fennel, onion and garlic for a slow cooked chicken tagine

I marinaded the chicken in cumin, coriander and ground ginger overnight, and then browned off before adding the veg, olives, saffron and some rich chicken stock

Gently simmered for an hour and a half, and then served with couscous and fresh coriander
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Chicken curry

A quick curry with leftover chicken from the long weekend
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Monday, May 02, 2011

Spring lamb

A half leg of butterflied lamb, marinaded and grilled

Served with asparagus and dauphinoise potatoes
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