“Why are cooks afraid of sauces?”
This is the way I usually begin my Womens’ Institute talk on the subject.… Read the rest
Author: frank-admin-2021
A Fish Called Wander
Ever since moving to our lovely house in Collington we have had an issue with deliveries.… Read the rest
Thai Fish Balls
Miso Chicken Lollipops with Peanut, Miso & Soy Dip
These tasty canapés are easy to make, and are a real crowd pleaser when served with the peanut, miso and soy dip.
Pear and Hazelnut Frangipane Filos, with Chocolate Sauce
A classy dessert featuring pear, hazelnut and frangipane “samosas”, with chocolate sauce.
You will need a squeezy bottle to get a good effect with the chocolate sauce (unlike the photo!).
Smoked Haddock Scotch Duck Egg
A simple, tasty and effective starter, which can be prepared ahead, then deep fried at the last minute.
Squeezy bottles are very handy for plating up sauces and dressings.
Sugarwork
You will need a sugar thermometer for this recipe. They don’t cost a lot. They last a few years and then the liquid in the tube splits.
Lamb Seekh Kebabs, with Mango and Mint
The most popular canapé I make. I keep these back to the last because they fly off the platter.
Tomato, Lemongrass and Coconut Sauce
A versatile sauce that goes well with spiced fish dishes, or can be used as a cold dip for canapés.
Shown here served with roasted spiced monkfish, and spinach and potato balls.
Herb-Crusted Rack of Lamb
Herb-crusted rack of lamb recipe, with variations for the crust and accompaniments.