Category: Cuisine

Cooking a goose egg

Wow!  I’m looking forward to cooking this goose egg.  I occasionally buy them from a street stall near the Grafton Centre mall.  Their chemistry differs from that of a hen’s egg, and their taste is fuller and gamier.  I sometimes make an omelet from them, sometimes a quiche.  One...

Prawn and pepper quiche

Often when I hold a barbecue I use the leftovers in a quiche next day. I had prawns and peppers in this case, so I made a pastry with 4 oz plain flour, a heaped spoon of oat bran, and 2 oz of goose fat. I lined a quiche...

Devils on Horseback at the BBQ

Angels on Horseback were a Victorian delicacy consisting of oysters wrapped in bacon and served hot. The variant Devils on Horseback usually has dried fruit wrapped in bacon, often a pitted prune with mango chutney. My version, which I sometimes cook at BBQs, has a medjool date with the...

Anchovy & prawn quiche

There was food left from the barbecue so I made a quiche. I used 4oz of plain flour with a heaped dessert spoon of bran, mixed in with a couple of spoons of goose fat, and crumbled it together to make a succulent pastry when cooked. I rolled it...

Healthy barbecue

A healthy barbecue sounds like a contradiction in terms, but I thought I’d try one. This one came without hamburgers or hot dogs, and without buns either. Furthermore, it had no sauces. I made skewers, some featuring prawns, some with chicken pieces. Alongside I put red, green and yellow...

About Thyme’s Burgos black pudding

I’ve been going to About Thyme for some years now. It never fails to serve excellent food, beautifully prepared. This was their Burgos black pudding (Morcilla) served with fried quail eggs and toasted brioche. The black pudding known as Morcilla de Burgos is a sausage made mostly with pork...

Fruit compote – stewed plums

I make fruit compote with a base derived from my English summer puddings. Into a pan I put 2 tablespoons of crème de cassis, two tablespoons of lemon juice and half a small cup of orange squash that has no added sugar. When this is simmering I add the...

Poached salmon with sautéed peppers & mushrooms

The red, yellow and green peppers and the mushrooms were left over from the previous night’s barbecue, so I sautéed them in a little butter and oil in a non-stick pan with the lid on. I wrapped the salmon fillet in cling film and microwaved it for less than...

A simple cheese soufflé

I took this recipe off the internet and made it for lunch. I melted 30g of butter and added 3 level tablespoons of flour. When it stirred together I slowly stirred in 250ml of milk. When this was nicely mixed I added 200g of grated cheddar and let it...