Wednesday, 30 September 2009
Tuesday, 29 September 2009
Monday, 28 September 2009
Sunday, 27 September 2009
Saturday, 26 September 2009
Friday, 25 September 2009
Wednesday, 23 September 2009
Tuesday, 22 September 2009
Monday, 21 September 2009
South East Coast Seafood
Sunday, 20 September 2009
Quick and Easy Dessert
Saturday, 19 September 2009
Friday, 18 September 2009
Thursday, 17 September 2009
Wednesday, 16 September 2009
1. Crush the biscuits in a blender or food processor, then mix with the melted butter. Spoon into a lightly greased 20cm spring-release cake tin and spread evenly. Chill while preparing the filling.
2. Put all the filling ingredients in a food processor and pulse briefly until smooth. Spoon over the biscuit base and bake at 150°C / fan oven 140°C / 300°F / Mark 2 for 1 ¼ hours. At this stage the cheesecake will still be slightly soft in the middle.
3. Turn off the heat but do not open the door. Leave the cheesecake to cool completely in the switched-off oven, for 3-4 hours. It will continue to firm up during this time.
Refrigerate until you are ready to serve.
Tuesday, 15 September 2009
1 x 1.75kg/3½lb free-range boiling fowl, jointed
2 onions, chopped
2 carrots, sliced
125g/4oz mushrooms, sliced
1 bouquet garni
salt and pepper
50g/2oz plain flour
570ml/1 pint chicken stock
1 egg yolk
3 tbsp cream
juice of ½ lemon
For the garnish
4 rashers streaky bacon, rinded, rolled and grilled
1. Put the chicken, onions, carrots and mushrooms in a large pan with enough water to cover. Add the bouquet garni, salt and pepper. Bring slowly to the boil and simmer gently for 1 hour, or until the chicken is tender.
2. Strain the stock, reserving the vegetables and stock separately.
3. Remove the skin from the chicken, carve the meat and cut it into cubes.
4. Melt the butter, stir in the flour and cook for 2 to 3 minutes. Remove from the heat and gradually add the stock.
5. Bring to the boil and cook until the sauce thickens, stirring constantly. Add the meat and vegetables; remove from the heat.
6. Beat together the egg yolk and cream, add a little of the sauce and blend well.
7. Pour the mixture back into the pan and heat through without boiling. Add the lemon juice. Transfer the fricassee to a warmed serving dish and garnish with the grilled bacon rolls and parsley sprigs.
Monday, 14 September 2009
"Shish Mahal" Was the first Asian restaurant to open in Glasgow, in 1961. Starting with only 5 tables. The restaurant was gradually extended and today 110 people can be seated. The following recipes have been inspired by my visits to "Shish Mahal" many years ago, and this curry tastes as good today as it did then.
Sunday, 13 September 2009
Saturday, 12 September 2009
Friday, 11 September 2009
Thursday, 10 September 2009
Tuesday, 8 September 2009
Monday, 7 September 2009
The Dome (The Grill Room). George Street, Edinburgh
After a morning taking in the sights of the Edinburgh Festival, my two companions and I were really looking forward to lunch, having resisted the temptation to snack all morning in anticipation of our feast.
We headed for The Dome in
My starter of East coast mussels, cooked in sweet chilli and lemongrass, was lovely, spicy enough to be enjoyable and tasty, without overpowering the mussels. One of my companions ordered Haggis wrapped in filo pastry, with a whiskey sauce. She could not praise it enough (we all had to taste it, and agreed wholeheartedly)
My main course of beer-battered Haddock served with minted peas and thick cut chips was delicious but quite a hefty portion. I managed all of the Haddock, half of the batter and two chips. Had I eaten everything I would have felt uncomfortable, and I have a big appetite.
At this point, given what we had already consumed, it would have been wise to share one dessert between the three of us, but, we greedily shared three (the excuse being, it was too difficult to choose). I opted for apple pie and vanilla ice-cream, which was lovely, the walnuts in the pie worked really well. All of a sudden I didn’t want to share, but share I did and I’m so glad I did. The lemon tart was delicious and was topped with fresh raspberries. The chocolate fudge pudding was as light as a feather but still packed a chocolate punch. Everything was beautifully presented.
Service was impeccable, the Maître'D and waiting staff were very attentive but unobtrusive. They cleared the table, brought food, cleared plates, topped up water and wine and you hardly noticed they were there.
There was a children’s menu, wheelchair access and highchairs. The background music was pleasant, not too loud.
The portion size was my only gripe, had I eaten everything it would have ruined the overall enjoyment of the occasion, from a comfort point of view.
Total price for three courses with wine. £120. (Plus a discretionary 10% service charge)
Value for money 9/10 Total 28/30
Sunday, 6 September 2009
Saturday, 5 September 2009
Friday, 4 September 2009
Seasonal Recipe of the Week
Thursday, 3 September 2009
Wednesday, 2 September 2009
Chilli Con Carne
Tuesday, 1 September 2009
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