The other day Duck breast were going out half-price at our local supermarket so we decided on a whim to have duck breast for dinner. This we had on duxelle which is a mushroom based sauce made with the rendered duck fat, and ontop of a bed of “noodles” made from Daikon radish. Duck Breast with […]
Course: Main Dish
Salmon skin is usually removed and thrown away, or into a stock pot, or just used as insulation for the flesh against the pan. But with a little effort you can use it as a tasty garnish that turns the subcutaneous fat and skin into salmon bacon. Salmon Bacon The trick is to remove the skin with as […]
It is said that the USA has given the world 3 unique art forms, Jazz, the Comic Book, and Creole food. Creole cuisine from Louisiana combines influence from French, Spanish, West African and Native American traditions into something that is very American – a Melting pot. Jambalaya is a creole version of Paella, basically it’s […]
This meal started out as an attempt to replicate the presentation of a moroccan style baked egg in lamb mince, but using traditional European flavour profiles to compliment the lamb mince (rosemary, thyme and garlic) rather than the traditional Ras el hanout spices more common in North Africa (cinnamon, cumin, coriander seed).
The Fennel bulb salad has been our quick and easy lo-carb “go to” salad for the past year. It takes less than 5 minutes to make, and uses only 7 ingredients. It is moderately low in carbohydrates, but that is a good thing for a salad – and it is surprisingly tasty. Freshness The fresh components […]