Author Archives: Gary @ BigSpud

chicken with spinach

Inspired by a true muse, I’ve heartily ripped this wholesale from Giorgio Locatelli. It really couldn’t be easier: a chicken breast is butterflied and sliced laterally before being battered thin to get the most surface area possible. This means that it can be cooked quickly and keep as much moisture in as possible. It’s placed on a griddle for about […]

Read more

chicken week

No pics – hands were too yukky and covered in chickeny stuff! I’ve wanted to support local butchers and producers for along time, but there’s never been a convenient way for me to do this. I want to help them, but they won’t meet me halfway with their 9am – 4pm opening times, and Saturday isn’t easy for me. Ideally […]

Read more

french baguette

Another week, another adventure in breadery. This week, the humble french stick. Made with the usual bread ingredients, but there was a careful folding process: after rising it was rolled flat then folded back in itself and left to rise a little longer. I repeated this three times and it seems the net result is a softer bread, a lighter […]

Read more
1 173 174 175 176 177 189