Cuisine

Collection by Frank Swingler

32 
Pins
Frank Swingler
How Does West African Cuisine Fit in Today’s Food Trends? Canadian Cuisine, West African Food, Exotic Food, Food Trends, Best Dishes, Dinner Dishes, Food Industry, International Recipes, Eating Habits

Travel the world from your kitchen with these exotic recipes

All you need to transport your senses to unreachable lands is the appropriate combination of spices and inspiring recipes. Here

Fantastic food for all tastes with an eye to sustainability Fresh Basil Leaves, Fresh Herbs, Food Waste, Fish Dishes, How To Dry Basil, Yummy Treats, Great Recipes, A Food, Sustainability

Spaghetti alla Puttanesca - Almost designed for using up leftovers

Spaghetti alla Puttanesca - Almost designed for using up leftovers | Delicious and sustainable

The heart of Nasi Lemak is the rice, made fragrant by pandan leaves and lemongrass, cooked in coconut milk to make it luxurious and flavourful. Malaysian Cuisine, Tamarind Paste, Shrimp Paste, Chilli Paste, Nasi Lemak, Coconut Rice, Cooking For Two, Food Waste, Breakfast Dishes

Nasi Lemak

The heart of Nasi Lemak is the rice, made fragrant by pandan leaves and lemongrass, cooked in coconut milk to make it luxurious and flavourful.

My recent visit to Morston Hall alerted me to the delight that is Norfolk Peer potatoes. Easy Potato Salad, Vinaigrette Dressing, White Wine Vinegar, No Carb Diets, Norfolk, Asparagus, Bacon, Low Carb, Potatoes

Norfolk Peer Potatoes

My recent visit to Morston Hall alerted me to the delight that is Norfolk Peer potatoes.

My favourite chocolate mousse is the simplest. A little sugar. Egg white, plus maybe one egg yolk. But some people are not keen on the idea of raw egg white. And I also have several vegan friends in my life. Fun Baking Recipes, Gluten Free Recipes, Vegan Chocolate Mousse, Plant Based Protein, Food Waste, Vegan Baking, Sustainability, Good Food, Kitchens

Vegan chocolate mousse - made with chickpea water

Vegan chocolate mousse - made with chickpea water | Delicious and sustainable

In July this year, North Sea cod was added onto the list of sustainable fish that you’re encouraged to eat. Clam Sauce, Fish And Chip Shop, Panko Crumbs, Clam Chowder, North Sea, Fish And Chips, Sous Vide, Clams, Cod

Sustainable cod, sweetcorn purée, clams and leek sauce and a pancetta crumb

In July this year, North Sea cod was added onto the list of sustainable fish that you’re encouraged to eat.

I’m interested in dishes that actually showcase a vegetable as the hero of the dish, and compose the plate in as structured and creative way as any other meat-based dish. Roasted Peppers, Red Pepper Sauce, Mint Sauce, Party Dishes, Food Waste, Fresh Mint, 2 Ingredients, Zucchini, Kitchens

Courgette three ways with roasted yellow pepper sauce and tomato confit salad

I’m interested in dishes that actually showcase a vegetable as the hero of the dish, and compose the plate in as structured and creative way as any other meat-based dish.

Roasted partridge with chanterelles, sautéed cabbage, pancetta and quince Sauteed Cabbage, Cabbage And Bacon, Savoy Cabbage, Green Cabbage, Wild Mushrooms, Stuffed Mushrooms, Stuffed Peppers, Grey Partridge, Kitchen Foil

Roasted partridge with chanterelles, sautéed cabbage, pancetta and quince

It’s fully my ambition to eat plenty of local game this season. Sometimes I manage it, sometimes I don’t. But then I also had a fresh batch of quince purée sitting in the fridge, so that was motivation enough. I found my way to the nearby village of Walsham le Willows to get a partridge. The majority of partridges you will get during the game season are red-legged partridges, which originally hail from France. It’s a ground bird, so never mind all the rot about a partridge in a pear tree.

Squash risotto with chestnuts, sage and pancetta Risotto Rice, Chicken And Butternut Squash, Roasting Tins, Gluten Free Banana, Coriander Seeds, Cooking Time, Third, Kitchens

Squash risotto with chestnuts, sage and pancetta

For me, this dish is absolutely Autumn on a plate. And I don’t mean drizzly-wet getting-darker miserable Autumn, I mean zingy wow red and gold beautiful flavoursome Autumn. It is my absolute favourite risotto of all time, and for years it’s always been the thing I looked forward to enjoying between the period of Halloween and Christmas. It’s not hyperbole. Everyone I’ve made this dish for has had their eyes light up as they took their third or fourth mouthful and continued to get new…

The lightest potato gnocchi with Binham Blue cheese sauce Blue Cheese Sauce, Sustainable Food, Potato Skins, Food Waste, Potato Soup, Dinner Parties, In The Flesh, 4 Ingredients, Gnocchi

The lightest potato gnocchi with Binham Blue cheese sauce

I made the mistake of serving a gnocchi starter twice in a row for dinner parties with a certain group of friends. I’d forgotten that I’d done it for them already, but they certainly hadn’t. Ever since, they refer to the prospect of coming round for dinner as ‘coming round for gnocchi’. Considering I have found myself with a reputation for repeating it, it’s actually not something I make that often. It’s probably time I tried something a bit more fancy with it - gnocchi with herbs, or…

Venison casserole with horseradish mash and glazed carrots Potato Ricer, Potato Puree, Venison Casserole, Glazed Carrots, Food Waste, The Dish, Cooking Time, Sustainability, Stuffed Mushrooms

Venison casserole with horseradish mash and glazed carrots

Venison casserole with horseradish mash and glazed carrots | Delicious and sustainable

Beetroots in beer batter with horseradish cream Parsley Plant, Fresh Horseradish, Casual Dinner Parties, Egg Toast, Beer Batter, Food Waste, Beetroot, Beets, Earthy

Beetroots in beer batter with horseradish cream

Beetroot has a pretty long season, but it’s at its best right now, so it would be a shame not to have at least one dish to celebrate it. If you never graduated beyond the awful vinegar-soaked pre-cooked version that was most of our introduction to this vegetable, then you might not fully appreciate the rounded and earthy flavour of fresh beetroot. When cooked properly and simply, it’s an absolute joy. And not only that, but it has ridiculous nutritional value. The greens that come on the…

Roasted butternut squash soup with pancetta, chestnuts and sage Starters For Dinner, Roasted Butternut Squash Soup, Gluten Free Banana, Homemade Soup, Food Waste, Tray Bakes, Tasty, Stuffed Peppers, Dinner Parties

Roasted butternut squash soup with pancetta, chestnuts and sage

One of my go-to homemade soups - through the year to be honest but especially now - is butternut squash soup. And it's as simple as anything. Shallot. Peeled and chunked squash. Water. Cook. Blitz. Season. And, as simple as that is, it is tasty and satisfying. The trick is only using enough liquid to cover the squash when blending, so you get a nice thick soup. But I often do soups as a starter for dinner parties, and the aim then is to take a simple soup and make something a little bit…

Pan-fried duck breast, confit duck leg, duck liver ravioli with a Madeira sauce Cabbage Head, Green Cabbage, Confit Duck Leg, Chopped Liver, Plum Sauce, Cabbage Rolls, Just Cooking, Food Waste, Kitchens

Pan-fried duck breast, confit duck leg, duck liver ravioli with a Madeira sauce

This dish is my ultimate celebration of duck. The star on the plate is the duck leg confit, which is the best tasting duck you will get. If you can get a whole duck with the giblets included, then the duck liver is great for the ravioli that goes with it. When I made it this week, sadly, all I could get was a duck without, so I simply used some trimmings from the carcass for the ravioli. It was fine, but you miss the contrast in the flavours that way ...

Although there are lots of wild mushrooms that will look fancy, quite a few of them can’t really match the flavour of some nice chestnut mushrooms that you’ll find at most supermarkets. Wild Mushrooms, Stuffed Mushrooms, Blue Cheese Sauce, Making Gnocchi, Vegetarian Bake, Potato Skins, Vegetable Stock, Food Waste, Potato Soup

Gnocchi with chestnut mushrooms, fresh chilli and parmesan

Although there are lots of wild mushrooms that will look fancy, quite a few of them can’t really match the flavour of some nice chestnut mushrooms that you’ll find at most supermarkets.