Banoffee Bread

Banoffee Bread Last time I tried to be clever, I attempted to make banana bread, real bread—brioche to be exact. Unfortunately, my dreams of making banana brioche the next big thing in the food world were never realized. Turns out, bread dough plus banana puree, and 15 minutes of kneading resulted in a dough and subsequent bread that was a disturbing ashen gray, taupe color with a gummy consistency. Not the most appetizing thing in the world. So I return to banana bread as we all know ...

Category : Recipes
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Posted at 22/03/2012 by 0 Comment

Ze Chicken Adobo du Chef

When I first made chicken adobo 4 years ago, I was a little apprehensive about the seemingly large amount of vinegar the recipe called for. However, the vinegar mellows with cooking and the sauce is amazing over freshly steamed rice. I prefer a 1:1 ratio of soy to vinegar. I reach for a milder vinegar like rice, white wine, or cider vinegar. I personally find plain white vinegar is too monotonous and abrasive. You can marinate the chicken as long as you want but this is rarely something I plan that far in advance. I usually throw all the ingredients ...

Category : Recipes
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Posted at 22/03/2012 by 0 Comment

Orange marmalade Italian macaroons

These macaroons are Italian style, so not quite as tricky as French macaroons. This recipe creates the ultimate macaroons - a perfect amount of crisp outer shell, crunching through to light and fluffy meringue inside. As for the filling of orange marmalade butter cream, it is truly a taste sensation. The important things you will need are a good set of scales, electric whisk, piping bag and a sugar thermometer. This is serious baking. Ingredients Meringue 187g caster sugar 75ml water 62g egg whites (roughly two egg whites) 5ml orange food colouring Paste 187g ground almonds 187g icing sugar 62g egg whites (rougly two egg whites) Filling 180g milk 80g sugar 40g egg yolks 300g ...

Category : Recipes
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Posted at 22/03/2012 by 0 Comment

Moqueca (Brazilian Fish Stew)

On my holiday in Brazil, which I know you are all thoroughly sick of hearing about, I became completely obsessed with moquecas, the amazing Brazilian seafood and coconut stew. I tasted some excellent moqueca's in Bahia at Paraiso Tropical and Panela de Barro, however it was in Rio that I learnt how to make one. Ingredients 2 limes 2 tsps cumin 2 onions, sliced into rings 1 yellow pepper, sliced thinly 1 red pepper, sliced thinly 2 tbsp palm oil 200ml coconut milk Salt and pepper 600g firm white fish such as cod. 150g prawns, shelled Handful of fresh coriander, chopped 1. Mix together juice from the limes, salt and pepper and cumin ...

Category : Recipes
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Posted at 22/03/2012 by 0 Comment

Chef de Partie needed

we are looking for a hard working passionate chef who enjoys working in a team, has a passion for food, enjoys working with superb fresh ingredients, and is willing to learn new skills. You will be cooking in a brigade of 3, 6-7 shifts per week minimum two days off always sunday/monday wage depending on experience plus tips, food & fun please e-mail cv or call Mel/Jon on 01404 47976 you must hold all valid working permissions.

Category : Recruitment
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Posted at 25/02/2012 by 0 Comment

Spaghetti alle vongole :

A Friday night favorite at our place is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on hand—really, really tasty. The only real bother, if you want to call it that, to the dish is purging the clams of their sand. Even a bit of sand will render the dish inedible. These days clams (like mussels) often come with little or no sand in them, but you can never be entirely sure, so it is best to ...

Category : Recipes
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Posted at 06/02/2012 by 0 Comment

Bistro Classic : Lapin a la Moutarde .. on the menu this week !

You rarely come across rabbit in mainstream shops in The UK, but in the Languedoc they are always in plentiful supply, from tiny butchers to big supermarkets. Rabbit can be slightly more pricey than chicken or simliar bird meat, but it’s incredibly lean, with hardly a pinch of fat on it. So take extra care in how you cook it: wrapped in a protective cocoon of Parma ham, perhaps, or slow cooked on a low heat. Lapin à la moutarde isn’t a bad place to start if you haven’t cooked one before. It’s a classic French bistro dish, called a few other names too ...

Category : Recipes
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Posted at 06/02/2012 by 0 Comment

Chocolate + Water = Chocolate Mousse . . . A little Molecular Gastronomy

I figure I am a Chemist, so it's time to research the hot area ofmolecular gastronomy that has been on fire over the past few years. I utilize my chemistry a lot with my recipe develop already to get the flavor and texture I want. Cooking is a series of chemical and physical transformations. While researching two main figures in molecular gastronomy, Herve This & Heston Blumenthal, I heard about making a chocolate mousse from just chocolate and water. Brilliant! Of course, chocolate is a solidified fat/oil phase with emulsifiers such as lecithin in it already! So it is possible to make chocolate mousse with no ...

Category : Recipes
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Posted at 06/02/2012 by 0 Comment

What does it mean to be Italian (Un Rital)?

I' ll never forget when I was very young, someone asked me if I was French, I said yes, my Father quickly said, Oh No Battista, you are Italian, don't ever forget that ! My Grand Mother (La mamma) gave me the best gift of my life, she took me to Italy where I experienced my true Italian culture. The feelings of Love and sharing of families I'd never meet before, how lucky to be born an Italian. Growing up in a predominately Italian neighborhood in France really kept my roots alive. All my friends were Italian/Sicilian or ...

Category : Locatelli
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Posted at 08/11/2011 by 0 Comment

Grape Schiacciata. (My Mum’s way)

Grape Schiacciata     here’s what I think I know about schiacciata: Schiacciata is a Tuscan flatbread, similar to — or is it a type of, or another name for? — focaccia. Schiacciata is pronounced something like skya-CHA-ta, and means “crushed” or “squashed” in Italian. Schiacciata can be plain or filled with fruit, vegetables, meat, or cheese. Grape schiacciata (schiacciata con l’uva) is a traditional version that celebrates the Tuscan grape harvest. It typically uses wine grapes (with seeds). I used seedless black grapes. Schiacciata can be made as a rich, sweet pastry with eggs and lard, or as a ...

Category : In The Kichen Today
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Posted at 08/11/2011 by 0 Comment
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The Railway Inn is a busy, friendly, neighbourhood gastropub (Michelin recommended ) on Queen street in Honiton, close the centre and the Train Station.

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