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Bar Menu For Oslo | gourmetguy
https://gourmetguy.wordpress.com/2013/12/09/296
Just another WordPress.com site. Bar Menu For Oslo. Braised oxtail, smoked bone marrow may0. Pulled pork, apple and jalepno mayo. Southern fired chicken thigh, bbq ketchup. Veggie burger, harissa and hummus burger sauce. Sloppy joe with bacon cheese. Brined and deep fried chicken poppers in BBQ sauce. Corn puppies in BBQ batter with honey mustard dipping sauce. Tartar battered whitebait with Beer Mayo. Double cooked, hand cut chips with smoked horseradish salt. December 9, 2013. Leave a Reply Cancel reply.
Nothing Hurts Like Hope | gourmetguy
https://gourmetguy.wordpress.com/2014/08/28/nothing-hurts-like-hope
Just another WordPress.com site. Nothing Hurts Like Hope. There is an old saying in football “It’s the hope that kills you! This is also true when you are dealing with a very sick child. And that’s the flip side of it, as damaging and debilitating as hope can be, we need it, sometimes it is all that sustains us. I will cling to hope every day till my niece is better, hope that once she is she will never have to go through something like this again, hope that we can give her all the love and support that ...
Thank you just doesn’t seem enough | gourmetguy
https://gourmetguy.wordpress.com/2013/11/27/thank-you-just-doesnt-seem-enough
Just another WordPress.com site. Thank you just doesn’t seem enough. Today marks the 3rd anniversary of my trial shift at The Ship in Wandsworth, 3 years since I stood trembling outside the kitchen door working up the courage to walk in and put a life long dream on the line. I just wanted to take this chance to thank the people who have helped me live that dream every day since. To chefs like Mark Poynton, Nathan Outlaw, Tom Kerridge and Richard Corrigan who inspire me to be better. To my two longest suf...
Bitchin’ in the Kitchen | gourmetguy
https://gourmetguy.wordpress.com/2013/04/29/bitchin-in-the-kitchen
Just another WordPress.com site. Bitchin’ in the Kitchen. The spat between restaurateur Keith McNally and critic Giles Coren is the latest in a list of chef (restaurateur) / critic bust ups that are becoming more and more common. Coren has the level of annoying smugness that even the most devout Buddhist could happily wear out his sandals kicking him repeatedly in the testicles but his spat with McNally is a reflection of how the relationships between chefs and reviewers are becoming increasingly strained.
Menu for Oslo Hackney | gourmetguy
https://gourmetguy.wordpress.com/2013/11/22/menu-for-oslo-hackney
Just another WordPress.com site. Menu for Oslo Hackney. Salmon BLT (bacon made from salmon, smoked tomato and lettuce butter). Cod Cheeks, Berkswell crumb, tartar sauce , potato matchsticks. Potted mushrooms, pickled cauliflower and toast. Apple and Horseradish cured Mackerel, pressed apple, griddled cucumber. Beetroot tarte tatin, smoked yoghurt, herbs. Crab Cauliflower cheese and toast. Mini nut roasts, beetroot dip. Beef neck soup with bone marrow dumplings. 42day aged Devon Longhorn patty, 12hr brais...
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Caccabus: October 2013
http://caccabus-zan.blogspot.com/2013_10_01_archive.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Mushrooms and other Fungi. It has also been a good year for non edible fungi too I found this candlewick fungus growing in the yard. The best bit has been eating all the tasty ones we can eat, but as always do not eat anything from the wild unless you are 110% sure you know that it is safe to eat.
Caccabus: Making the most of a surplus.
http://caccabus-zan.blogspot.com/2015/02/making-most-of-surplus.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Making the most of a surplus. Sometimes our shopping and eating gets out of sync and the fridge fill up with extra things I’d planned to use, but didn’t. One of these was a lovely tub of Mossfield Organic Farm. 500g tub of thick yogurt. The next day tip the strained yoghurt into a bowl and mix well.
Caccabus: June 2013
http://caccabus-zan.blogspot.com/2013_06_01_archive.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. I made these bread rolls today as an experiment for the Cookery Camps I'll be teaching over the Summer. They are soft 'White Dinner Rolls'. Gr. Eat with soup, salads or as a breakfast roll. Last of the rolls! 1 sachet fast action yeast. Sift the flour into a bowl and add the yeast from the sachet.
Caccabus: September 2013
http://caccabus-zan.blogspot.com/2013_09_01_archive.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. I promised to put the mint chocolate brownies on the blog and here they are! I used Tesco "Dark Chocolate Mint Thins". Which are a bit like "After Eights" . Both of which work really well. This recipe also works perfectly with gluten free flour too. Folding in the mints! 100 g dark chocolate.
Caccabus: August 2013
http://caccabus-zan.blogspot.com/2013_08_01_archive.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. 250g rich tea biscuits. A 30cmx18cm Swiss roll tin with baking parchment. Break the chocolate into pieces and put them into a glass or metal bowl. Put 6 cm of hot water in to a saucepan, put the saucepan on to a low heat and place the bowl on top. Chill till cold and cut into slices. Stir the brok...
Caccabus: December 2013
http://caccabus-zan.blogspot.com/2013_12_01_archive.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. The pie and nothing but the pie! Sausage, ham and leek pie! Friday, December 13, 2013. Subscribe to: Posts (Atom). Eat like a girl. Making Talayotic Cheese at Torralbet Farm, Menorca. Weekend reading: Michaela DeSoucey’s Contested Tastes–Foie Gras! Small holding v farming. East Cork, Ireland.
Caccabus: Eating Your Garden
http://caccabus-zan.blogspot.com/2014/09/eating-your-garden.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Is a special place and the festivals it holds draw a very lovely and special group of people. The Literary Festival of Food and Wine (litfest). The Big Shed fills up with lots of stands for everything from seeds and crafts to craft cider and beer and food. There is even a children's corner. Set th...
Caccabus: April 2014
http://caccabus-zan.blogspot.com/2014_04_01_archive.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Friends Day At lismore Castle. Each year Lismore castle in Waterford holds an open day for the members of the friends scheme. We get a tour of the Gallery. The Magnolias were just wonderful! Here are some photos of the day. A wild primrose growing from the wall on the way into the castle.
Caccabus: June 2014
http://caccabus-zan.blogspot.com/2014_06_01_archive.html
A stewpot of cooking, gardening, nature and life in the sunny southeast almost. Devilled Crab Gratin Some jobs in the kitchen just have to be done by hand, topping and tailing gooseberries, stoning p. Elderflower Cordial or Stored Sunshine. The blossom has been particularly splendid this Spring and now the elder flowers are adorning the hedgerows. My daughter very kindly picked me the flowers for this batch of cordial. There are about 20 flower heads here. Pour on the boiling water and stir.
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Gourmet Guru | Natural & Organic Food
Gourmet Guru Natural and Organic Food. Organic and Natural Food Perfect Source of Nutrients. August 4, 2016. To avoid health risks Gourmet Guru. It is the time to adopt healthy options and benefit from natural and organic food products. Gourmet Guru. Natural and Organic Food Distributors Allowing Customers to Taste Rich Nutritional Content. August 3, 2016. Is one of them. Avoid Contaminated Food for Happy and Safe Future. July 20, 2016. Health conscious people are constantly raising their voice in the fa...
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Gourmet Gurus Catering | Chef Richard Rust
Private Catering, Corporate Catering, Cooking Demonstations, Chef's Table, Food Styling, Consulting. Tips & Recipes. I then studied food culminating in a HND at Manchester University. After holding several prestigious Head Chef positions in the UK I then moved to Gauteng and worked as the regional TASTE Chef Manager for Woolworths. My company specialises in cooking classes, demonstrations, chef’s tables, corporate. Ingredients is this possible. My inspiration is drawn from classical cookery and being tru...
Gourmet Gusto - Your Private & Personal Chef Service - South Manchester & Cheshire
What’s the cost? Take the pain out of hosting a dinner party and let Gourmet Gusto do the cooking whilst you step out…. Learn More ». Practical and theory based cooking lessons, delivered within the comfort of your own home. Learn More ». Gourmet Gusto are specialists in outside catering for small to medium events and also outside catering for corporate events. Whatever…. Learn More ». Your Private and Personal Chef Service. Learn More ». Learn More ». Learn More ». Learn More ». I will share with you ch...
gourmetguy | Just another WordPress.com site
Just another WordPress.com site. In early March I (along with my fellow newbie restauranteurs Rudy and Bas) will be opening my first restaurant, Wahleeah. In case you’re wondering about the name, it is taken from the phonetic spelling of an old Brooklyn slang term “wallear” which means to have a craving for a certain type of food. As for the food, many dishes will be cooked using different beers and there will be a wide range of craft and boutique beers to enjoy along side it. Check out our menu. Turkey ...
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Gourmet Gwen | A Big Island Food Blog
A Big Island Food Blog. There Are New Ships and There Are Old Ships. I heart…you know the rest. One minute you’re up all night giggling about boys and poetry and sorority girls in a cramped dorm room, and the next minute you’re up at dawn sharing a French press and talking about men and book publishing and people you used to know. Except by a minute I mean a year or a decade or a whole lifetime. Those days when you sat around eating Halloween candy until you were sick, flying on rope swings made of hoses...
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