Food Consultancy and Research Kitchen.
Posted in Cooking on Mar 21st, 2008
For our family easter gathering ( breakfast ) I was instructed to bring meats ( bacon, sausages, etc ), and a quiety whispered “and bring something sweet”. My reputation for cooking yummy sugar filled junk seems to be widely known. I scoured the internets looking for something suitable. Nothing easter themed really stood out ( [...]
Posted in Cooking on Mar 19th, 2008
This is both awesome and repulsive. A while back I saw photos of a pizza made up on McDonalds cheeseburgers, totally forgot about it until today where out of the blue I remembered it. I recruited some willing participants and made it for lunch at work. It tasted great, but is sitting in my belly [...]
Posted in Cooking on Mar 17th, 2008
I went fishing on the yesterday and caught a ton of fish. Only one was of a legal size though, a beautiful Estuary Cod at 38cm. I went through my cookbooks looking for a recipe specific for Estuary Cod, but couldn’t find one, so I decided to do a Thai style whole fish. I love [...]
Posted in Cooking on Mar 15th, 2008
A few weeks ago I took some people from work out on a fishing charter, 40kg of spanish mackeral later ( 4 x 13kg each fish ) everyone’s freezers were full. Tonight I decided to adapt an earlier recipe using my new favourite ingredient, Marsala wine to rid myself of some of this pesky freezer [...]
Posted in Cooking on Mar 13th, 2008
I’ve always had a soft spot for Risotto, I love the creamy texture of it, and the fact that you can put pretty much anything into your Risotto, so it’s great for clearing out random stuff from the fridge. The Cauliflower on the side makes for an excellent accompaniment, next time I’ll probably mix it [...]
Posted in Cooking on Mar 9th, 2008
Dulce de Leche is the decadent creamy caramel originating from South America. It’s made by simmer milk and sugar and a few other ingredients, but a brave cook can cheat by boiling a can of condensed milk for two hours. The water must always cover the whole can, and there is the possibility of the [...]
Posted in Cooking on Mar 9th, 2008
An excellent dish, both Vegetarian and Gluten free for the culinary challenged amongst us. The addition of nut butter adds a nice taste to the potato mash, and the Annato paste gives it an excellent colour, if you can’t find Annato paste, you could probably use some Tumeric. Also if you don’t have Gluten free [...]
Posted in Cooking on Mar 4th, 2008
This is a really simple tasty Ratatouille that is the perfect side dish for fish or chicken. It’s excellent for using up limp vegetables lying in their own filth in the bottom of the crisper. Simple dice up the veges into about 2cm pieces and cook in a heavy pan with a drizzle of olive [...]
Posted in Cooking on Mar 4th, 2008
Once again I find myself cooking a recipe from Smitten Kitchen. I’m not sure if it’s flattery or plagiarism, I’m hoping the former. It seems every time I log into it I see not just a nice recipe, but something that I want for dinner straight away. When I saw the recipe title, I immediate [...]
Posted in Cooking on Mar 1st, 2008
I made this recipe up after deciding I wanted to crack open the bag of frozen Ikea Meatballs ( you know you love them! ). Felt like doing something more than just microwaving them, so I decided to use them as a filling for Ravioli. The Carbonara sauce was decided on simply because it was [...]
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