Food Consultancy and Research Kitchen.
Posted in Cooking on Jun 12th, 2010
I was having some friends over for dinner and wanted to be very french, and just happened to have a lot of stuff stashed in my freezer that was perfect for it … Freshly cured pork belly, a bone from a home cured ham, duck legs, confit pork belly, and slow cooked beef ribs. I [...]
Posted in Cooking on May 16th, 2010
I’ve been watching Master Chef Australia whenever I can get hold of an episode and in a recent episode they were making a bunch of Duck dishes and it reminded me that it’s been a while since I cooked Duck. I decided there and then that I needed to remedy the situation as duck is [...]
Posted in Cooking on Dec 22nd, 2008
Turducken is an amazing dish that is virtually unknown here in Australia, but over in the USA it has a cult following, especially with the Cajun and BBQ enthusiasts. A Turducken is a whole turkey, stuffed with a whole duck, stuffed with a chicken. There can be as many as 3 different traditional stuffings throughout [...]
Posted in Cooking on Dec 2nd, 2008
With the left over duck pieces from my previous Duck with Pomegranate Juice Reduction dish I decided to make a confit of duck. I season the duck pieces with salt, thyme, coriander and garlic and left in the fridge for 24 hours to cure. This was then cooked at 100 C for 10 hours overnight [...]
Posted in Cooking on Nov 30th, 2008
Recently I’ve been reading a lot about pomegranites, when I stumbled across this recipe on tastespotting I decided that I had to make it. I thought it would be difficult to find Pomegranite juice, but to my surprise it’s suddenly appeared at the supermarkets, the same brand as in the recipe and everything. With my [...]
Xesla Research Organisation © 2010 All Rights Reserved.
