Ok this recipe takes a bit of time but my god they are good. Once they are cooked you can keep them in their Sous Vide bag and freeze for later or for when it’s grilling season. Ingredients: 1/2 cup low sodium soy sauce 1 tbspn sesame oil 1/2 cup toasted sesame […]
sous vide
Dewar’s Whisky Gums
This is a fun variation on the wine gum but made with real whisky and is great for Burns Night. I found this in the Fat Duck Cook Book (Heston Blumenthal). We made it with Dewar’s (our namesake) 12 year old whisky, but any can be used. Ingredients: 15g Powder Gelatine 105g Whisky 100g Corn Syrup […]