I had to do another stock as as fast as I do them my middle son Joe takes them and they are liquid, jelly, gold. Where to go? Oh yes, the best bone man I know Alan at Vicars Game. I asked for some veal bones, chicken carcasses, and some pork bones. Oh yes! […]
First clue, thankyou @vicarsgame raw prawns and chorizo the other bits, garlic, chorizo, chillie and parsley a slow frying until they have lost their colour, are softened but not burnt, (garlic is a bugger for this) Raw prawns go in All cooked Plated, garlic bread added and eaten – yum. […]
OK here is the stock pot that I can’t actually pick up, I won’t say it is the reason that I got married but it sure is the reason I won’t get divorced! IT IS VEAL STOCK!!!! Oh thank you Vicars Game (and if you haven’t been here then why the hell not?) This is […]
Ha! So you thought spiralisers were healthy, on trend and the perfect way to make pretend spaghetti. No! This recipe involves three things, potatoes, goose fat and salt. So so perfect. First of all go to Lakeland and get their spiraliser, it is more expensive than the pencil sharpeners but so much better and kind […]
This is dedicated to my son Joe who has just come back from doing music things in Tokyo and a desire to make bone broth. Phew, finally got to the Chinese supermarket to buy the bits for my stock/bone broth. This seriously makes my chicks feel ill when they see what is in it but […]
When Tony is out I muck about cooking things that I fancy and one that I keep coming back to and refining is my scallops and prawns dish. Today I left out the beetroot and introduced wild garlic. onions and smoked bacon lardons in wild garlic butter fresh raw scallops and prawns ready to be […]
One slice of sourdough, toasted, butter it well then grate a garlic clove over the buttered side. Then squish an aromatic tomato and spread it onto the toast. Hmm something missing. Mmmm, slice a mozzarella over the toast then a beautiful line of fresh basil. Could go as it is but for me there is […]
Does anyone know where I can get a pigs bladder from? I want to make Coffre de Volaille de Bresse en Vessie and a roasting bag just wont do the job. All advice welcomed, should I ever find one then photos will follow. I have been a bit quiet on the blogging front because my […]
Ok Benjamino! You are off to uni in September and are, very wisely, asking about cooking. We have done the mass stew and spag bol learnathon and you know to get meat that works hard as it is cheaper and tastier slow cooked. It releases all those lovely juices that make the food so […]