Browsing All Posts filed under »Something Lighter«
The Crispiest Squid in the World…Ever!
November 30, 2011
When it comes to crispy fried squid, Mr C really knows what he’s talking about. Many a chef have tried to imitate his recipe, many have failed and given up, some got close – but no cigar. Getting squid right can be tricky, especially for it to maintain its crispness, whilst being careful not to over […]
Seared Teriyaki Beef Salad
September 24, 2011
This robust salad, makes for a great lunch and is a great way to use up leftover beef from a Sunday Roast. Whilst working with Mr C in Kilburn, I got the inspiration for this dish. Good quality produce at the peak of their freshness is the key to executing this salad. To cook beef […]
In a Pickle…A Quintessentially English Affair
June 12, 2011
“In a pickle” appears in The Tempest (Act 5, scene 1) Shakespeare; a related form appears in Antony and Cleopatra (Act 2, scene 5). Thomas Tusser (an English farmer and poet) had advised, in 1573, that the husbandman “Reap barley with sickle, that lies in ill pickle.”
Preserving food is as much an art form as it is a scientific theory that has been ingrained in our food heritage.<a href=""> Read More...
Asparagus Inspires Gentle Thoughts…
April 19, 2011
With the asparagus season in full flow, the taste of British asparagus is hard to beat. Here’s my list of top 10 facts to celebrate all things asparagus: 1) The Romans cultivated asparagus as far back as 200 B.C., eating it both in season and preserving for later consumption. 2) Asparagus is very low in fat and cholesterol; […]
Char-grilled Courgette & Halloumi
September 25, 2010
Halloumi or haloumi (Greek χαλούμι, Turkish hellim, Arabic حلومḥallūm) Halloumi is a traditional Cypriot cheese that is also popular in the rest of the Middle East and Greece, and is now made in many countries and regions around the world. It is made from a mixture of goats and sheep milk. Halloumi is set with rennet, […]
Huevos Rancheros
June 17, 2010
Some Background…….. Many variations of Huevos Rancheros, a tradition of eating eggs and hot chile that dates back for centuries. The dish traditionally was served at the large mid-morning breakfast on rural farms where workers had a much smaller meal at dawn. Huevos Rancheros (literally “ranch eggs” or “eggs country-style” in Spanish. was one of the first […]
Happy as a Clam at High Water……..
March 25, 2010
New England Clam Chowder There are countless varieties of clam chowder – the most popular of which are called New England Style and Manhattan Style. New Englanders use the Native American term quahog. The name quahog derives from the Narragansett Indian name for “poquauhock.” The scientific name, mercenaria, of these clams comes from Latin meaning “wages.” […]
Breakfast…A Relaxation Technique
December 11, 2009
Everyone loves to be able to lay about in bed without needing to worry about their every day stresses, and it’s especially wonderful when someone else is up and about with pots and pans! Sometimes the most relaxing breakfast idea is just to spend it doing what you want to do, or letting your loved […]
Shetland Mussels
November 11, 2009
Shetland Mussels, Garlic, White Wine, Crème Fraiche The cool, pristine waters that surround the Shetland Isles are an ideal habitat for growing blue mussels (mytilis edulis). Mussels harvested in Shetland are grown on ropes, ensuring the mussels never come into contact with the seabed so they don’t ingest any sand or grit, resulting in a lovely […]
Blackened…
October 10, 2009
Blackened Cajun Shrimp Blackening is a Cajun cooking technique where a spice mixture is rubbed on a product and then grilled or seared at a high temperature so that the spice mixture turns black. This process of blackening also increases the intense flavouring of the spice mixture. I love spicy food and I love trying […]
Smoked Mackerel Fishcakes
September 29, 2009
Mackerel is characteristically recognised by the dark, zigzag lines on its back. Fresh mackerel has good flavour and texture. As well as being delicious, this is also one of the healthiest fish available full of omega 3 oils. Smoked mackerel can be whole, or filleted, selected for its oil content; it is hot smoked in […]
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Ricky Panesar
Ricky Panesar is a qualified chef, and a food consultant, food stylist and photographer based in London, with over 12 years’ professional catering experience in a range of catering environments.
“Nothing builds an intimate bond like a shared secret”
February 24, 2013
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If the success of the food ‘pop-up’ shop phenomenon over the last year or so has taught us one thing, it’s that foodies love the thrill of the chase and the satisfaction of being a part of anything that’s scarce, ‘underground’ or limited to the few. The secret menus craze began at US chain In-N-Out […]