crispy halloumi
Not much of a recipe here – cubed halloumi basted with egg, then turned in fine polenta, fried golden – but just yummy. You feel like you could eat a mountain of them. It turns out you get enormously stuffed after three.
Read moreAuthor Archives: Gary @ BigSpud
mint mousse
The latest series of Great British Menu has been hit and miss. Tweaks to the format were needed, but there’s still too much footage of chefs stomping around damp fields saying things like “lovely sheep, that” and then butchering it. Tad repetitive, no? And a further knockout stage (obviously what was missing, though at least there’s something on the line […]
Read moremaple baked gammon with roasted red onions
I love a gammon joint, and while I let the glaze get a bit spotty it was still dead tasty. I won’t go into details as they are all in the link below, but the real tasty treat was the roasted onions: roasted in foil until soft, then split and fried on the cut side for a lovely crisp dimension. […]
Read moresous-vide
Regular visitors will know that I am a great admirer of part-chef part-mad scientist Heston Blumenthal. His understanding of palate, along with questioning the status quo in kitchen techniques sheds new light on conventional wisdom. He, along with contemporaries Joël Robuchon, Thomas Keller among others have pushed one particular method to the forefront: sous-vide. The phrase literally means “under vacuum” and […]
Read more