Another (very successful) sous vide experiment. Incredibly moist, tender and flaky! You can achieve many different results cooking by this method. There’s an excellent article on what to expect when cooking salmon by this method at Serious Eats. I cooked mine at 49ºC (120ºF). The fillets had nothing but salt on them when I sealed them into a plastic bag. After 45 minutes…… Continue reading sous vide salmon
Tag: recipe
banana daiquiri
The Daiquiri cocktail may have acquired it’s name from the beach or iron mine of the same name in Santiago de Cuba. The basic recipe for a Daiquiri is similar to the ‘grog’ that British sailors drank from the 1740s onwards. By 1795 the Royal Navy grog ration contained rum, water, ¾ of an ounce of lemon or lime…… Continue reading banana daiquiri
minced chicken salad
Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal. To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook,…… Continue reading minced chicken salad
green curry mussels
These green-lipped mussels were delicious cooked in a Thai green curry and served over fat egg noodles. For the green curry, a home-made paste is the best but when I’m in a hurry I use store bought curry paste. Fry the paste in a little coconut fat until fragrant then add 1 large diced eggplant (aubergine)…… Continue reading green curry mussels
orange passionfruit sorbet
Our first crop of passionfruit inspired this fresh and fragrant sorbet. Serious Eats’ The Science of the Best Sorbet provided me with all the information I needed. When I buy sorbet I’m usually disappointed as the taste of the fruit is secondary to the sugar. In order to make my sorbet not too sweet and as it was mostly citrus juice (which…… Continue reading orange passionfruit sorbet
zucchini, peppers and chèvre
Here’s an attractive and impressive way to bring a lovely combination of flavours together. Place 1 or 2 red peppers either directly over a gas flame or on a barbecue and cook until quite blackened and soft. Remove to an airtight container or plastic bag to cool. Meanwhile slice your zucchinis lengthways into very thin slices (preferably with a mandolin)…… Continue reading zucchini, peppers and chèvre
lamb tagine with prunes and raisins
Adapted by David from an Emeril Lagasse recipe, this tagine has a wonderful balance and depth of flavour. Using lamb on the bone imparts much more flavour to this dish but you can also use diced boneless lamb. Heat some olive oil in a saucepan or tagine and brown approximately 1 kg (2 lbs) of lamb…… Continue reading lamb tagine with prunes and raisins
burrata and honey panna cotta with candied walnuts
A lovely delicate cheese and honey flavour pair well with crunchy candied walnuts To make the panna cotta pour ¼ of a cup of milk into a small bowl and sprinkle over 7g (¼ oz) of powdered gelatine. Allow it to bloom for 5 minutes. Meanwhile, in a small saucepan heat ½ a cup of cream with ½…… Continue reading burrata and honey panna cotta with candied walnuts
carrot salad
This Turkish salad was a perfect way to enjoy our home-grown carrots. Shred or finely julienne approximately 5 cups of carrots. Heat some olive oil in a saucepan and add the carrots, stirring until they are just starting to wilt and change colour. In a bowl whip 1 cup of thick natural yoghurt with 2 crushed cloves…… Continue reading carrot salad
red-cooked duck legs
Red cooking is a Chinese method of slow braising. Popular throughout most of northern, eastern, and southeastern China, the name is derived from the dark red-brown colour of the cooked items and their sauce. Here is a version using duck legs. First place your duck legs into a cold pan and turn the heat to medium.…… Continue reading red-cooked duck legs
michelle picker cooks 