Having hosted Master Chef semi finalist Wayne Sullivan at Brew & Bake last week to cook his dishes from the show it reminded me of a few things.
1: My telephone interview a few years back for Master Chef. I don’t remember much of the conversation I was driving (hands free) and was obversely going somewhere more important then to spear 5 minutes to talk about who was my cooking inspiration (I started telling them some reality show story about standing on a stool watching my nan etc etc etc….).
2: An old blog post I wrote about how to cook like a Master Chef.
Salads don't have to be boring and this recipe is no exception.
The Americans has their classic Cobb salad, Us Brits have the Waldof salad and the Mexicans have the Black Bean & Corn salad.
It’s too late for Pimms o’clock? it’s now half past gin.
I’d never class myself as some one who is “Bang on Trend” (Young peoples speak for “of the moment”) but I originally wrote this post about my love for gin for my old blog (pre Brew & Bake) 3 years ago. The only thing that dates this post are the brands mentioned. With gin now “Bang on Trend” and in the Cotswolds alone having some great producers of gin, Siblings / Brennen & Brown / Cotswold Distillery why wouldn’t you jump on the gin train?
Unless you’re Heston Blumenthal (who I know is too busy to read my blog) the inventor of snail porridge and bacon ice cream the recipe you are about to cook and claim as yours isn’t really yours. Us chefs/cooks will tweak, reinvent, amend and play around with every single recipe know to man and like fashion every twenty years we see the same dishes in favour again.
Before I go any further let me apologise. I know you might think that we are being arrogant or big headed: but our sticky toffee pudding recipe is the best around. Maybe it’s down to our secret ingredient of tea. Over the years many people have asked for the recipe and I have always dodged the question, certainly I’ll email you the recipe or remind me later and I’ll give you a copy.
Here for the first time (ever) I am going to write it down for the world to see, be quick as this recipe will self-destruct in 5 seconds
I first learnt how to make the classical Greek dish “pork a la Greek” many years ago. This pork dish comes from the southern most part of the island and is only eating at festive times.
Ok I lied, there might be a classical pork dish called “pork a la Greek” but the one I was taught was simply roast pork with some Greek herbs and spices rubbed on top of it. If I recall correctly it was mint and marjoram.
Since learning how to make “a la” “or in the style of” I have turned my hand to such classical French dishes from the north of France (any dishes with garlic and onion in them) and classical southern Spanish dishes (any dishes that contain paprika and chorizo)