Piccalilli is a traditional and curiously British condiment that was probably influenced by the British who lived and traveled to the Indian continent. Having been exposed to spicy chutneys and curries, they, on return to the British isles, looked to recreate some of the exotic flavors. Piccalilli contains cauliflower and usually a […]
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Duck Liver Pate
One of our most prized cooking books is The Whole Beast: Nose to Tail Eating by Fergus Henderson. Although this is not always practical as butchers have already removed much of the offal, we have found that if we buy a whole duck it will generally include neck and giblets. Personally, I do not […]
“You Can’t Stop the Beet”…Our “Beetfait” Beet Root Dessert
Beets, or if you are in the UK, Beetroot, is a great and versatile ingredient that not only has a very distinctive flavor, but also a fabulous deep rouge colour that makes any dish stand out. We have used the roasted beets for a previous blog served with Chevre. This […]
Lemon Posset for a Night by the Fire
Lemon Posset is a very old but simple English dessert that has remained popular since medieval times. Indeed, there is even a reference to a posset in Shakespeare’s MacBeth. Having just been back in England for a few weeks, we noticed that lemon possets are enjoying something of a renaissance being sold in […]
Chicken Liver Parfait
When we embarked on this recipe we were uncertain of the differences between a parfait and a pate. We learned that a parfait is creamier than a pate, which can have more texture to it. We were anxious to try out this chicken liver parfait and headed off to the butcher for some chicken […]
Cranberry Gin Chutney
A few months back you may remember our Cranberry Gin blog. Well the gin is ready! As often as possible we try to utilize every part of the ingredients we cook with. Whilst we have created a fabulous cocktail with our gin, we decided to take the six month old gin infused cranberries and make a chutney. […]
The Best Preserved Lemon Shortbread
Julienne: “We are away overnight and my mother in law is coming to look after Lucy and Maggie so I thought I would make her some preserved lemon shortbread” Ingredients: Half a preserved lemon (Rind only)2 Cup AP Flour1/2 Cup Sugar1 Cup Butter (Unsalted)2/3 Cup of Semolina First prep the preserved myer lemon (if you need to […]