Butter Mussles with Crispy Chic Pea Friz...

          Butter Mussles with Crispy Chic Pea Frizzle Straws. The popular Indian butter chicken sauce with a few modifications can be a used in other dishes like this very tasty bowl of Barclay Sound Mussels. One pound of these plump cold water mussels steamed poached in a lemon grass, coriander, sweet onion, back bacon, wine and butter broth. Melt the butter, add the flavourings, mix and stir till bubbly hot. Now add the wine. Bring to a simmer and then add the mussels. Cover and poach till all the shells are fully opened.  For another approach I...

Fresh Fruit Plunder

Fresh Fruit Plunder; When fresh fruit and berries are available from the south I like to make a quick dessert. Any selection of fruit will do. Mango orange and apple. I use the frozen puff pastry dough available from the grocery stores freezer section. I like the Pepperidge Farm brand. Made with real butter. I form a pastry shell and prebake following the directions. In a bowl I add some french vanilla yogurt, apple butter, a shot of vanilla extract, some fruit juices infused cream cheese and make a nice soft creamy filling. Slice up about 2 cups of fresh fruit. Now in...

Beef Rouladen; Dieses Gericht ist ausgez...

  Beef Rouladen; Dieses Gericht ist ausgezeichnet! Tenderized beef or veal is used though some food scholars tend to believe that the original version was probably venison or even pork. Tenderloins of pork is still popular in some areas. The beef Rouladen as we know it today has again become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The more expensive version would be the round steak, also known as rump steak. The meat is cut into large, thin slices. By partially freezing, will make slicing easier. My...

Championship Bone Broth Soups

Championship Bone Broth Soup.   I find the better one eats the better one feels. Soup is a great way to take in the needed nutrients and proteins. Using a variety of vegetables like sweet potato and bok choy you can achieve great tasting soups. It all starts with a good bone broth. I like to get a roaster filled with beef, chicken and pork bones that I frozen from past meals. I add onion, carrot, celery and roast in a 300 hundred degree oven for 4 hours. The liquid gold is well worth the effort. Here is some vegetable facts. A sliced Carrot looks like the human eye....

Spot Prawn Cherry Tomato Bisque

Spot Prawn Tomato Bisque. I roasted a load of ripened heirloom tomatoes that I canned at the height of the season. So much taste in old strain tomatoes. To make the broth I added some raw honey and apple cider vinegar and further reduced a litre of crushed roasted tomatoes down in a pot on the stove left on simmer. I also roasted off the spot prawn shells and added it to the pot for the flavours. I added a splash Sapphire Gin, pinch of fresh ginger and some fine chopped basil and cilantro, sea salt pepper and unsalted butter. Added some 35% cream and the a few whole spot...

Brome Duck Confit

Confit of Brome Duck Once venerated as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it. 3 tbs kosher salt 4 large cloves garlic, smashed with a knife 1 large shallot, peeled and sliced 6 sprigs thyme Coarsely ground black pepper 4 duck legs with...