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The Diary | THE MARTINI DIARY

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Perfecting the poison – regular updates on a martini obsession. Skip to primary content. Skip to secondary content. How to make a martini. Canapés, snacks and nibbles. Category Archives: The Diary. February 9, 2017. Normally I would only ever serve savoury snacks to accompany a martini, but there have been a small number of exceptions. I don’t have a sweet tooth but some of you might, so this is for you. I made some umami tuna steaks for a friend for dinner (thank you Laura Santtini. This sweet popcorn w...

ferdiesfoodlab.co.uk

ferdiesfoodlab - London Supper Club - Battersea: Video Recipe: Roasting a Ribeye Joint of Beef to Perfection

http://www.ferdiesfoodlab.co.uk/2012/10/video-recipe-roasting-ribeye-joint-of.html

How To Book / Attend. Next available date is the 20th Aug -. Saturday, 27 October 2012. Video Recipe: Roasting a Ribeye Joint of Beef to Perfection. This is a beautiful cut of beef, personally I think a good ribeye steak is pretty hard to beat! Wistfully dreams of all the different cuts of beef and ways of preparing it hmmmmm, post on roasting fore rib, bone in cooing soon! Here's my video of how to roast a ribeye joint (by the way 3kg will easily feed 12 people):. How To Cook A Rib Eye Roast. When probi...

ferdiesfoodlab.co.uk

ferdiesfoodlab - London Supper Club - Battersea: Recipe: Salted Caramel Peanut Butter Lollipops (like Rees’s Pieces only better!)

http://www.ferdiesfoodlab.co.uk/2015/04/recipe-salted-caramel-peanut-butter.html

How To Book / Attend. Next available date is the 20th Aug -. Friday, 24 April 2015. Recipe: Salted Caramel Peanut Butter Lollipops (like Rees’s Pieces only better! Christmas just passed I was asked to make a belated Christmas dinner for friends which I was only to glad to help with. I got a rather inexperienced volunteer helper, and rather than waste the offer I gave him this recipe to follow. He did a very good job to be fair! The results were stunning! 340g smooth peanut butter (1 jar). Put this over t...

ferdiesfoodlab.co.uk

ferdiesfoodlab - London Supper Club - Battersea: Food

http://www.ferdiesfoodlab.co.uk/p/food-gallery.html

How To Book / Attend. Next available date is the 20th Aug -. To give you an idea here are a few that we've already done and some that are under development. Champagne Pears and Jamon Serrano. Scallops w/ Chorizo and Chilli Maple Pastries. Slow Braised Short Rib in Spiced Orange Sauce. Cambodian Chorizo and Celeriac Salad. Pork Belly w/ Lychee and Cockscombe and Pork Wontan. To attend ferdiesfoodlab . . . CLICK HERE! Barents Sea King Crab w/ White Wine Oyster Sauce and Samphire. Will You Marry Me? If ther...

ferdiesfoodlab.co.uk

ferdiesfoodlab - London Supper Club - Battersea: Locations

http://www.ferdiesfoodlab.co.uk/p/locations.html

How To Book / Attend. Next available date is the 20th Aug -. London Cooking Project (SW11 4AG). Nearest train: Battersea Park (Overground). Maida Hill Place (W9 3ET). Nearest tube: Westbourne Park (Hammersmith City). Nearest tube / overground: Queen Park ( Bakerloo. Subscribe to: Posts (Atom). How To Book / Attend. Fancy getting stuck in? Click on the image above and to see how : ) . . . hope to see you soon. More Techniques, Basics and Corker Recipes. Doors open 7.00PM for 7.30PM. Seating at 7.20PM.

ferdiesfoodlab.co.uk

ferdiesfoodlab - London Supper Club - Battersea: Recipe - Classic: Brussels Paté (Liver Paté)

http://www.ferdiesfoodlab.co.uk/2013/04/recipe-classic-brussels-pate-liver-pate.html

How To Book / Attend. Next available date is the 20th Aug -. Thursday, 11 April 2013. Recipe - Classic: Brussels Paté (Liver Paté). Over the years I've learnt a lot by simply watching others (chefs or not) experiment or create something they've. Done a million times! This one I picked up from my mum. I remember thinking, when I found out how this is made, "Is that it? Wow I didn't realise how much butter is in that! But it couldn't be simpler. 10g thyme leaves (bruised). Olive oil for frying. Run the mot...

ferdiesfoodlab.co.uk

ferdiesfoodlab - London Supper Club - Battersea: February 2015

http://www.ferdiesfoodlab.co.uk/2015_02_01_archive.html

How To Book / Attend. Next available date is the 20th Aug -. Friday, 27 February 2015. Leftovers Recipe Experiment: Cauliflower and Couscous. I was having a bit of a clear down in the kitchen last weekend and decided to clear out all the nearly empty sauce bottles, veg and bits that were on their way out. I find couscous is quite a good way to use up a load of veg! An onion, some chicken stock, roast veg and some couscous and you can usually make something acceptable! Just blitzed in a food processor!

ferdiesfoodlab.co.uk

ferdiesfoodlab - London Supper Club - Battersea: April 2015

http://www.ferdiesfoodlab.co.uk/2015_04_01_archive.html

How To Book / Attend. Next available date is the 20th Aug -. Friday, 24 April 2015. Recipe: Salted Caramel Peanut Butter Lollipops (like Rees’s Pieces only better! Christmas just passed I was asked to make a belated Christmas dinner for friends which I was only to glad to help with. I got a rather inexperienced volunteer helper, and rather than waste the offer I gave him this recipe to follow. He did a very good job to be fair! The results were stunning! 340g smooth peanut butter (1 jar). Put this over t...

ferdiesfoodlab.co.uk

ferdiesfoodlab - London Supper Club - Battersea: Recipe: Black Garlic King Prawn Kebab w/ Cucumber & Lime

http://www.ferdiesfoodlab.co.uk/2012/02/recipe-black-garlic-king-prawn-kebab-w.html

How To Book / Attend. Next available date is the 20th Aug -. Wednesday, 22 February 2012. Recipe: Black Garlic King Prawn Kebab w/ Cucumber and Lime. Due to some bad planning and a rather rushed weekend I managed to end up with a rather large handful of uncooked shell-on king prawns I had to cook. That, or they would have gone to waste! Here's what I made for them . . . . . Lemon oil, black garlic and prawns are a fabulous combination of flavours! 16 raw kingsize prawns (head off or shell off). If you're...