The Fat Duck: The Magic of Photoshop's New Sky Replacement

Not purely food, but it is The Fat Duck after all - just loving this new Photoshop feature to replace skies. It  is such a time saver....

https://youtu.be/0SORV5E4pZM

I have made some more stock cubes...

In case you missed the video, here it is...

Konbu Cured Halibut Sushi - Provided by Regal Fish

Wow - this is a first! Regal Fish have been kind enough to send me some Halibut free of charge (and actually some hake, but that's for another post...). So this is what I made of it....

Based on Heston Blumenthal's "Heston at Home", this is Konbu Cured Halibut Sushi....

Thank you Regal Fish!!!

Magic Powder Revisited

Following on from my previous post on Magic Powder, I made this short video on how to make it and also how to make Kelp/Konbu powder...

I hope you enjoy!

The Hind's Head - Another Trip to Bray...

Last week we went back to Bray. This time we went to the Hind's Head and what an amazing place it is! Gorgeous cocktails, divine  food and first class service! Have a look...

The whole family loved it

Loving Tom Kerridge's Lose Weight For Good

We have been having stuff from Tom Kerridge's Lose Weight For Good 3 to 4 nights a week for dinner. Tonight's was the falafel...

Rhona (my wive) cooked them and her own criticism was that she should have blitzed a little more in the food processor. Well, the kids and I loved them!

Also, the dressing for the salad was from another recipe in the book and that is our go-to dressing now. No oil, no sugar, but super delicious.

Seriously tasty food without any guilt :-)

 

The Ninth

Part of my Christmas present, we went to he Ninth, Jun Tanaka's new restaurant and it was amazing...

Giada meets the Hairy Bikers - powered by Regal...

Where do I start??? Perhaps the result is a good starting point... So here it is:

We  were watching The Hairy Bikers this week and were intrigued by their G+T battered fish. We just happened to have some lovely plaice from Regal in the freezer, so I decided to give it a go.

In case you wandered about the funny shape at the top left, we had some left over sweet sprouting cauliflower, so I thought it would work with the remains of the batter - and it did ;-)

On a completely different note, my wife and I watched Giada de Laurentiis' programme and she started to use different root vegetables, flour-ing them with corn starch, egg washing them and finally coating them in a bread crumb  and Parmesan mix, which makes delicious "chips".

Adding some simple, shop bought tartar sauce and we had yummy fish & chips.

Twiglet Cheese Whirls

This weekend my son and I were working on his home learning. He had to bake something from World War 2. After some research, we found this recipe for "Cheese Whirls":

https://the1940sexperiment.com/2009/11/11/cheese-whirls/

Well, here is how we got on :-)

Well, they were delicious, but with all the Marmite I'd rather call the Twiglet Whirls. The highest accolade you can get in our house is "That's a do again!" These were in that category, but next time I think I'll just use shop bought puff pastry.

I'm Turning Respectarian!!!

Who needs Flexitarian??? I'm going Respectarian!!! Join me!!! Use exclamation marks!!!

Let me know what you think and spread the word #respectarian

RIP Paul Bocuse

Just heard on the radio that Paul Bocuse has died. A true loss to the culinary world. I got the book below for Christmas and only just stared reading it. Full of inspiration...

Rest In Peace

You have to make stock!

I have just posted my new video on making stock inspired by Heston and Nigella!
Hope you enjoy and please subscribe to me on YouTube!!!

  

Not really a food post, but...

YouTube are threatening to kick me out of the partner programme by introducing new rules saying that you have to have 1000 subscribers. I think this is not fair on small contributors like myself. Please support me by subscribing to my YT channel.

Being good but naughty...

Bangers and Mash - quintessentially naughty food ;-)

However, this is parsnip mash, kalettes crisped in the oven, onion gravy from dry fried onions and...

Heck Super Slim sausages. And best of all, it was delicious! 

Anaemic Mary

I just love this one! It's really funky and also comes with bags of flavour. Think "Bloody Mary", but in an almost white foam...

...super delicious and seriously strong in flavour!

I hope you like the video - let me know what you think.

Searching for the Japanese vegetable peeler from Masterchef

We just finished watching Masterchef The Professionals and congratulations to Craig! Well deserved, but really either one of the three had the potential to win.

My BIG question is, where can I get the Japanese vegetable peeler Craig used for the potatoes. It was used earlier in the series as well. I MUST HAVE ONE!!!

If you have any idea then please let me know.

Sous Vide SIrloin

It has been a while and I am not quite sure why. I blame the summer holidays 😉
However, believe it or not, I have been eating and cooking in the meantime. I even posted a video on it on YouTube. It's about cooking a lovely piece of sirloin sous vide - the BEST way to cook red meat (in my humble opinion).

Have a look and don't forget to like, subscribe, G+, and so on...

Steamed Sea Bass

It's Regal Fish time again. This time I got two whole sea bass, gutted and scaled from Regal:

https://www.regalfish.co.uk/seafood/whole-fish/sea-bass-whole-descaled/

Admittedly, my filleting skills need improving, but I used, the bones and head to make a lovely fish stock, which added bags of flavour to the final dish. I steamed the fillets in a tin foil bag in the oven with ginger, garlic and chilli.

In order to make it a proper meal I steamed some broccoli with the same aromatics, fried off an Asian mushroom mix and served it with wild rice. To garnish I added some hibiscus salt.

The only complaints my kids had was, that there was only one fillet per person...

Poached Duck Egg with Hibiscus Salt for Breakfast

Well, I love poached eggs. And the one I had for breakfast today was special. This one is a duck egg and the yoke is super creamy. Underneath the egg is loin of pork with a little mushroom powder for added umami. The hibiscus salt on top is simply good sea salt blitzed together with dried hibiscus flowers. Add freshly ground pepper and a little basil to add some green and you have a breakfast fit for a king.

You can find out more on the mushroom powder at: Magic Powder

The Fat Duck

A few pictures and clips from our visit to The Fat Duck in April 2017