All posts tagged: recipe

Pork with fragrant rose rub

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This is a great looking dish that can be made without much fuss, a lot of the items being well suited to pre-preparation. The combination fragrant elements of rose and red peppercorn to classic pairings for pork like sage and mustard works really well, adding another dimension to the already tried and tested. I favour a sous vide for this kind of cooking, especially as pork loin is a supremely challenging thing to cook right if you aren’t able to hold the temperature constant. It is however possible to cook this same dish just frying  the pork loin first or throwing in the oven for 20 mins before applying the rub. Enjoy! Ingredients: (Serves 2) 1 pork loin (around 4-500 g) Broccoli stem 2 medium floury potatoes Dijon mustard Sauce: Red wine, bay leaf, carrot, onion, Madeira, Pedro Jimenez Rub: Dried rose petals, red pepper corns, sage Method: 1. Season the pork loin liberally and place with a knob of butter into a food-safe ziplock bag. Place in the sous vide at 65c/149 f for 1.5 …

Duck (or not) with Carrots

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A colourful and delicious dish which can easily be adjusted for vegetarians without losing any of the fun Really this is more about the carrot rather than the duck so, like much of my cooking (which I often need to adapt for my vegetarian wife), it works perfectly well either way just by adjusting quantities of pasta, substituting goats cheese for the protein, and of course adding a flower! The underlying sweet and buttery carrot puree gives a solid base on which the toasted crunch of hazelnut and the beetroot tuile sit, with sharpness from the pickled ribbons of carrot, earthiness from the burnt leek, and rich umami from the duck (or cheese if substituting). This is the first time I’ve tried to make this little biscuit, which is really for decoration as much as anything else, but is perfectly delicious too! Ingredients (Meaty/Vegetarian) As usual I forgo exact quantities – use what feels right to you, have fun, and see what happens! Duck breast / Fresh goats cheese Carrots Leak Beetroot, flour and oil …

Mushrooms en croute

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A satisfying and relatively straight-forward vegetarian dish of mushrooms and pastry, with a rich chive cream balanced by the tart earthy kick of lightly pickled beetroot. Perfect for an autumnal lunch, and easy to both scale-up and pre-prepare, so ideal for stress-free entertaining. Ingredients Chanterelles of similar seasonal mushroom Goats cheese Chives, garlic and capers Pre-rolled puff pastry Beetroot Salad leaves for garnish Method Really the most challenging part of this dish is the construction of the pastry box, but mastering this itself only really requires a quick measurement. Once you have decided how long you would like the base (I recommend 4 inches or so), it is simply a matter of cutting two thin ends of the same length as the short edge of the box, and two further longer sides which should be slightly shorter than the long edge to account for the corner overlap. (I originally planned to have a top to the box so you also see two lids in the picture). Bake in a pre-warmed oven at 200c/392f for around 20 mins or …