Food Consultancy and Research Kitchen.
Posted in Cooking on Apr 29th, 2012
Piri Piri ( also often spelt Peri Peri) Chicken is a dish that can be found among many of the African nations that had at one time or another been colonized by the Portuguese. This has less to do with any real cultural impact left by the Portuguese and more to do with the fact [...]
Posted in Cooking on Apr 15th, 2012
Ever since I made my first Turducken deboning a whole bird has been something on my ‘must learn how to’ list. For whatever reason even after making two turducken’s and sheepishly asking the butcher to do the deboning for me I’d never actually followed through with this. Until now. I recently watched a great youtube [...]
Posted in Cooking on Apr 1st, 2012
Buttermilk in my opinion almost always better than regular milk when baking. It has a richer slightly acidic taste to it ( which mellows out during cooking ). In its essence it is a baked custard pie with the buttermilk and the citrus zest bringing forward a slightly acidic fresh note to the custard.
Posted in Cooking on Apr 1st, 2012
Green Chilli Pork ( or Chile Verde with Pork ) is the state chilli dish of New Mexico it’s both similar and quite different to the Texas style Red Chilli that most people would be familiar with. It uses green chillies instead of red (preferably hatch if they’re in season), Tomatillo instead of Tomato, and [...]
Posted in Cooking on Mar 29th, 2012
Chicken stock is incredibly easy to make … and while not as cheap as store bought ( unless you are just using scraps in which case it’s basically free ) it tastes exponentially better. Here’s a way ( shamelessly stolen from a Heston Blumenthal program ) to supercharge the roast flavour in a roast chicken [...]
Posted in Cooking on Nov 28th, 2011
I was at work on Saturday when I hear a voice from across the room “Hey Paul, do you want some ducks ?”. A rather strange question to hear at work, but of course I immediately said yes. Turns out the guy had gone out for a quick hunt before work. I headed on out [...]
Posted in Cooking on Nov 21st, 2011
Twice in the last week I have seen reference to Mushroom Ragu over Polenta. It sounded like a pretty good meat free option… Something which living in Austin, surrounded by smelly hippies is a handy thing to have in your back pocket. It’s also a remarkably simple recipe. The Ragu itself is just a few [...]
Posted in Cooking on Nov 20th, 2011
Read any Chef’s recipe for risotto and it involves standing over a hot pot ladling hot stock and stirring for what seems like an eternity. I’ve seen various recipes for no-stir risotto floating around the interwebs and always dismissed them. Who does some dude on the internet think he his trying to tell us that [...]
Moussaka is a greek dish that has many facsimiles throughout the Mediterranean region. At heart its very similar to a lasagne using Eggplant instead of pasta to separate the layers of sauce. Its a good hearty rustic dish filled with strong greek flavours that is fantastic on a gloomy day. It’s also really easy to [...]
Posted in Cooking on Aug 21st, 2011
I have been pondering the idea of making a chocolate bread for a while now. A bit of googling told me that it has in fact been done before. Reading through David’s recipe I could see it was at heart a faily simple sweet dough / brioche type deal. Knowing my way around a brioche [...]
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