Cooking In A Kettle: Perfect Soft-Boiled Eggs
This is the first in a series of blog posts I intend to post about my experimentations with cooking in a kettle. I was put on to the idea by…
Devilled Herring Roe On Toast
Herring melts or milts – the soft, creamy roe of male herrings (vastly different from the female ‘hard roe’) – have to be one of the most underrated foods in…
Cooking In A Kettle: Vegemite Soup
This is the second in a series of blog posts I intend to post about my experimentations with cooking in a kettle. I was put on to the idea by…
Courgette Summer Fried Rice
This is a very good way of using up cooked rice from the night before and makes an excellent breakfast. It’s also a good way of using up courgettes from…
Beef Olives – Level 2 NVQ Diploma in Hospitality
They say you never stop learning about food, which is why I’ve just started a Level 2 NVQ Diploma in Hospitality at the tender age of 84.That and also because…
Clam Chowder – Level 2 NVQ Diploma in Hospitality
Week one of my cooking apprenticeship certainly had a ‘surf and turf’ flavour to it. On the morning we made beef olives, we also knocked up another classic from the…
Irish Soda Bread & Tarragon And Roasted Red Pepper Roulade
I went in for an extra college day and joined a chef who needed to tick off his bread “units” for our Level 2 Diploma in Hospitality. I haven’t done…
Bread Pudding – A 30,000-Year-Old Recipe
Bread pudding probably dates back about 30,000 years to when our ancestors first started growing cereal grains. No doubt they would have pounded the grains into a paste with water,…
How To Smoke Salmon In 13 Minutes
This is a dish we knocked up for a function night at the college restaurant – a supreme of salmon smoked in lemon and ginger tea, and then pan-fried until…
Cooking In A Kettle: Cheese And Ham Omelette
I watched a documentary the other night which featured a former jailbird who was giving advice to his wayward, younger brother in an attempt to keep him on the straight…