My recipes from July
If you want to fancy up a steak tartare, or add a topping to a plain pesto past dish, then look no further than this recipe for cured egg yolks.
Today I have a recipe for Chicken Stuffed With Feta, Sun Dried Tomatoes And Coriander, Wrapped In Bacon. This results in a moist chicken breast.
Here I have made a tomato and aubergine chutney. Chutney is a word we have borrowed from the Hindi language and this condiment is from South Asia.
Sous Vide Crayfish Tails is in my opinion one of the nicest ways to cook lobster if you are not going to grill them over an open fire.
I loved how this lavender surprise cake looked when I cut a slice out of it. The marble effect was perfect. You can make this using any flavouring.
My savoury mince pies make use of venison instead of the traditional lamb one would find when biting into sfiha. I made two versions, one using phyllo.
I use my tagine at least once a week, and this Moroccan chicken recipe is a perfect example of how great the tagine cooks.
Pickled plums are so easy to make and if you have them in your fridge you will never be short of something spectacular to add to desserts.
Tuna is the most amazing versatile fish you will come across. It can be eaten raw or cooked. Here I pair it with an oriental dressing.
This recipe for Orange Marinated Duck Breasts was adapted from the Food & Home Entertaining magazine, July 2005 edition, page 69.
This recipe for tempura pilchards will make you think of tinned fish in a completely new way. It is a great way to brighten up a dish.
My recipe for Deconstructed Lasagne With Exotic Mushrooms is for days you don't feel like spending too much time in the kitchen.
These ginger beef patties are a perfect and easy dish to prepare, whether for a meal for people dining with you, or just for the family.
These Cocoa Dusted Amaretti Biscuits have a hint of chocolate when you bite into them. In my mind, anything with chocolate has to be good for you.
Being chosen as a 24x24 Gulf Ambassador for Foodbuzz was really great. As it states on their website: Foodbuzz: 24 meals in 24 hours.