All posts tagged: homecooking

Beef Wellington

Published by Suresh

This hugely popular celebratory dish which can appear intimidating at first, but is actually quite reliable once you get the hang of it. It is however a dish that takes care and time to do properly because it works best if you let it chill after each stage of preparation. Follow the steps below and you are in for a treat. Ingredients: (Serves 4 – one 2 inch slice per person) 3-500g fillet beef in a single piece Half a chicken breast 250g shop bought puff pastry, preferably pre-rolled 3-400g chestnut mushrooms Handful of spinach Desert spoon of AP flour Oat milk (or normal milk if you prefer) 2 eggs Creme fraiche Beef stock (home made or very low salt shop bought) Madiera Dijon mustard Method: 1. Trim the fillet so that its of an even thickness across the entire piece. Now wrap tightly into a cylinder in cling film and put in the fridge for an hour to set the shape. 2. Put the mushrooms into a food processor and blitz until finely chopped. …

Beef wellington with mushrooms

Published by Suresh

Very few dishes can compete with the combination of tender beef, rich pate and a crispy pastry crust. The addition of slight acidity from the vinaigrette on the mushrooms and the salty fresh sauce of samphire though just raises it to a new height.

80s mackerel

Published by Suresh

Around the time I was growing up in London dishes a little like this were all the rage at the poshest restaurants. I know because I spent a large part of that childhood studying a book my parents had on their bookcase, the first Roux brothers cookbook. This is not a Roux brothers dish – I made this one up – but it is well within that 80s nouvelle cuisine style.

Red Thai Sea Bass

Published by Suresh

A super fast and very satisfying way to inject some life back into yourself when you’ve eaten too much French food!

Celebration of chicken

Published by Suresh

Forget steak and foie gras, the main reason I’m not vegetarian is chicken. To live without the deep savoury umami of a decent roast chicken is to live in grayscale. Today I’m turning up the saturation to fill tilt by cooking every part of the bird, both to showcase its versatility and to get the maximum usage out of this noble animal.