Food Consultancy and Research Kitchen.
Posted in Cooking on Jul 31st, 2010
As far as I’m concerned the best bits of a pig to make terrine is the face and feet. Full of muscles, tendons, bones and other mushy things that make for gelatinous textures when cooked down. I’ve had an idea for doing a terrine based around the flavours of Pea & Ham soup for a [...]
Posted in Cooking on Dec 22nd, 2008
This is a great Christmas recipe that will have the family fighting over the last pieces. I got the recipe from The Smoke Ring, but simplified it a bit to suit the rest of the Christmas food I was cooking. The sweet cherry sauce offsets the saltyness of the ham to create a delightful harmony. [...]
Posted in Cooking on Apr 28th, 2008
I work in a very creative environment, and we sometimes let our creativity get carried away with itself. A perfect example is an office prank that we performed today ( with a few days of preperation for it ). One of my staff (Matt, hence Christmatt) was away for a week. Everybody knows that when [...]
Posted in Cooking on Apr 7th, 2008
I fired up the smoker yesterday and prepared two smoked dishes, Pastrami and Atomic Buffalo Turds ( ABTs ). Pastrami is one of my favourite deli meats and has been on my ‘to-do’ list for quite some time. When looking for recipes for Pastrami I came across one for ABTs which I’d seen before, but [...]
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