Mushroom and Truffle Risotto

Mushroom and truffle risotto served with spiced duck breast

We had this as a side dish last week with Dizzy Pig Peking duck breast. After posting about that meal, I had a couple of requests for the risotto recipe … happy to oblige! This is really tasty, and goes well as part of a main course or a dish in its own right.

Continue reading“Mushroom and Truffle Risotto” Continue reading “Mushroom and Truffle Risotto”

Two-Way Dizzy Pig Peking Duck Breast

Dizzy Pig 'Peking' rub on duck breast with mushroom risotto and carrots

I took Dizzy Pig’s latest BBQ rub, Peking, for a spin with some duck breast. Cooked two different ways … the rub by itself, and also as the base for a marinade, both were served with tasty mushroom risotto and honey glazed carrots. The results were both delicious and different.

Continue reading“Two-Way Dizzy Pig Peking Duck Breast” Continue reading “Two-Way Dizzy Pig Peking Duck Breast”

Madeira and Mushroom Steak Sauce

Madeira and mushroom steak sauce served with rib-eye steak

I’ve published a few ways of cooking some delicious steak, especially rib-eye. Time to look at how to augment the dishes even further, starting with this tasty Madeira and mushroom steak sauce. It’s perfect with many cuts of steak, including filet mignon.

Enhance your steak experience today with this simple sauce recipe.

Continue reading“” Continue reading “Madeira and Mushroom Steak Sauce”

Honey Glazed Carrots with Cumin

Honey glazed carrots with cumin served as a shared side dish

Another recipe in the “interesting side dishes” initiative, this time cooking carrots in a sous vide with honey and cumin. The resulting dish is some lovely, tasty, glazed vegetables suitable for a wide range of main courses.

Try these winter warming beauties out for yourself with this simple recipe.

Continue reading“Honey Glazed Carrots with Cumin” Continue reading “Honey Glazed Carrots with Cumin”

Smoked Scotch Eggs

Smoked scotch egg served with cider and sunshine

I’ve made Scotch eggs in numerous guises, the most recent adding BBQ rub to enhance the taste sensation. This incantation of the popular pub snack was deemed by my wife to be the pinnacle of Scotch egging (if that’s a phrase).

All this changed however when I added smoke into the mix.

Continue reading“Smoked Scotch Eggs” Continue reading “Smoked Scotch Eggs”

Roast Venison Haunch with Huckleberry Sauce

Roast venison haunch with huckleberry sauce

We discovered huckleberries back in June whilst on holiday in the Pacific Northwest of America. It was served as a syrup with pancakes for breakfast at Gibson Mansion in Missoula. My wife thought it would make a great sauce to go with venison. As usual, she was right on the money.

Find out how to make this terrific sauce and meal with a simple recipe.

Continue reading“Roast Venison Haunch with Huckleberry Sauce” Continue reading “Roast Venison Haunch with Huckleberry Sauce”

Crusty Artisan Bread

Crusty artisan loaf cut and ready to eat

I’ve been successfully baking bread for some time using a minimal knead method. However I recently switched to an even better way of bread making that produces a tastier loaf with a looser crumb and wonderful crust … and also looks fantastic. The trick? A casserole dish.

Up your home bread making with this simple recipe for delicious, crusty artisan bread.

Continue reading“Crusty Artisan Bread” Continue reading “Crusty Artisan Bread”

Potato Wedges with Truffle Oil and Rosemary

Potato wedges with truffle and rosemary

Another simple yet effective side dish. Enhance your everyday potato wedges by cooking them with freshly cut rosemary along with rapeseed and truffle oils. The oil flavour combination subtly blends with the aromatics from the rosemary to create a stand-out side dish.

Continue reading“Potato Wedges with Truffle Oil and Rosemary” Continue reading “Potato Wedges with Truffle Oil and Rosemary”

Over The Top Smoked Chili

Over the top smoked chili with sour cream, cheese, coriander and tortilla chips

Every once in a while, an inspirational idea comes along that both simple and ingenious. Thus was the case with Over the Top Smoked Chili, conceived by Dawn and Johnny Barnes back in 2016. Once tasted, you’ll probably never go back to normal chili again. We haven’t.

Find out how to make a truly game changing dish with this simple technique.
Continue reading“Over The Top Smoked Chili” Continue reading “Over The Top Smoked Chili”

Leftover Vegetable Hash

Tasty vegetable hash served for lunch

Whilst at a local farmers market I was impressed with the array of vibrant, fresh vegetables. I bought a selection and took it home for meals during the week. After consuming some tasty sides over a few days, my wife made a delicious vegetable hash with the leftovers.

Make yourself a simple, tasty and very healthy vegetarian dish with this easy recipe.

Continue reading“Leftover Vegetable Hash” Continue reading “Leftover Vegetable Hash”

Sous Vide Chicken Breast with Pickled Celeriac

Sous vide chicken breast with pasta, vegetables and pickled celeriac

Take one Sous Vide Supreme. Mix in a Big Green Egg. Sprinkle with other kitchen equipment. Combine with tender chicken breast, vine ripened tomatoes, crisp asparagus tips, fresh basil and papardelle pasta.

The result was a meal truly greater than the sum of its parts. And the ingredient that bought it all together? Pickled celeriac.
Continue reading“Sous Vide Chicken Breast with Pickled Celeriac” Continue reading “Sous Vide Chicken Breast with Pickled Celeriac”

Green Eggs and Ham Crumpets

Green eggs and ham crumpet with vine tomatoes

Whilst on holiday, we discovered The Crumpet Shop in Seattle. A charming little breakfast joint, it backs onto the famous Pike Place Market, serving up a cornucopia of crumpets (sweet and savoury) to kick-start the day. We tried a few, the stand out being green eggs and ham, a clear nod to the classic Dr. Seuss book.

On returning home, we gave this a go … it’s now one of our go to breakfast dishes.
Continue reading“” Continue reading “Green Eggs and Ham Crumpets”