Tag Archives: postaweek2011

Book Review: A Taste of the Unexpected


For the past week and a half I’ve had my head buried inside the book ‘A Taste of the Unexpected‘ by Marc Diacono, published by Quadrille Books.  The title itself invites you into the book to discover what lies within but … Continue reading

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Stuffed chicken breast


I love chicken, you can cook it in so many ways and it’s used in so many cuisines.  I’m usually putting it into curries, fajitas or stir-fry and serve it with rice, pasta or potatoes but when I’m not making … Continue reading

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Garlic Bread


It’s only really social if everyone partakes of garlic bread, just make sure you’ve a packet of extra strong mints handy for the day after as well. I love a nice piece of garlic bread, but I don’t like the … Continue reading

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BBQ Season is back


BBQ season is upon us, or certainly was the other weekend and I’m hoping for more hot weather to come.  Spring is in the air and the garden is starting to grow faster than I can trim it back.  It’s … Continue reading

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Chicken wraps


Here’s something tasty that I did for a picnic lunch last year.  We were heading out to the UK Speedway GP in Cardiff‘s Millennium Stadium (see picture) and it takes around 5 hours to get there.  We always stop for … Continue reading

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Parsley Sauce


Parsley sauce always reminds me of Fridays night and Sunday afternoons.  Friday’s for the fish dinners we used to have, and Sundays because salmon was often a welcome alternative to Sunday Roast. Parsley sauce is one of the variations of … Continue reading

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White/Béchamel Sauce


This is article is about Béchamel sauce, its classical French cookery at it’s most basic.  If you don’t know how to make this then you can’t make all of the other lovely sauces that use this sauce as it’s base. … Continue reading

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Poached fish


This isn’t about going out in the dark of night and illegally catching fish without a permit, this is about the gentle art of simmering a portion of fish in a liquid to cook the fish. I prefer to do this … Continue reading

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Roux


A Roux is the classical basis for any and all sauces.  Getting this right can make or break a sauce just as easily as any other stage in its cooking. You need an equal weight of plain flour and butter. … Continue reading

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Grilled Whole Trout


Without a doubt you can’t beat trout! …..especially when it’s accompanied by some spiced potato wedges, spicy salsa, salad and a nice cold cider. This is probably one of our simplest but most enjoyable of meals.  It’s simple, quick and … Continue reading

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