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