Food Consultancy and Research Kitchen.
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 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 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 [...]
Posted in Cooking on Oct 21st, 2008
Sauce Bontemps is a French sauce made with an onion and hard cider reduction, flavoured with paprika and mustard. It goes very well with Steaks, Chops, and Broiled Chicken. It uses the Sauce Veloute Ordinaire mother sauce as a base. Combined with my favourite piece of meat a 200day dry hung grain fed Wagyu Scotch [...]
Posted in Cooking on Sep 26th, 2008
For my birthday this year I received a number of cookbooks, the most exciting of which is one called ‘The Saucier’s Apprentice’ a book full of classic french sauces. Now to make a french sauce you first have to make a Mother Sauce. There’s two main types, Brown and White. The Brown is a lot [...]
Posted in Cooking on Aug 26th, 2008
A bit of a oxymoron of a name for a recipe, but I came across a recipe for an awesome slow roasted Ribeye on the bone that takes about 6 hours of very slow cooking. Looked beautiful, but with a lack of time in the next few weeks there was no chance I’d be able [...]
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