Sous Vide Farsumagru

Sous Vide Farsumagru
I normally don’t post recipes that plenty of other people have covered – and probably better than I would anyway – but there doesn’t appear to be anybody who’s written about cooking the classic Sicilian dish, farsumagru, sous vide. Of course, it had occurred to me that perhaps there was a reason for this and ...

Modernist Cauliflower Cheese

Modernist Cauliflower Cheese
Ever since I read about the famous Mac & Cheese in Modernist Cuisine I’ve wanted to apply it to the classic dish cauliflower Mornay. Their recipe helps solve a problem that plagues all béchamel based cheese sauces, namely, the starch and milk are not sufficiently good emulsifiers to allow you to add large amounts of ...

Venison, Chocolate, Sweet Potato, Kale, Celeriac, Girolles 2

Venison, Chocolate, Sweet Potato, Kale, Celeriac, Girolles
This is the first time I’ve had a chance to use the new season’s venison and I picked up a fabulous piece of loin in Ennis Butchers, Rialto, which I am lucky enough to have just around the corner from my house. As with pretty much all tender meat I cook now I did it ...

Asparagus And Oat Soup, Egg Yolk, Burnt Onion

Asparagus And Oat Soup, Egg Yolk, Burnt Onion
Marks & Spencers still have some English asparagus left on their shelves so I decided to try to make the most of it before it’s finally gone. Generally at this time of year when the season is technically over the quality is not great and the best option is to make soup; in any case, ...

Turkey Leg…In A Water Bath

Turkey Leg...In A Water Bath
Chances are if you’ve eaten in any high-end restaurant in the past five to ten years you have eaten food which has been cooked for an extended period of time at low temperatures in a water bath. You also will have guessed the technique I’m talking about is often referred to by the name sous ...