Use a medium level of fat to pork ratio, circa 30:70. Lean pork works as well but the meat will be tougher when cooked. Roll as thin as you can as they inflate. The small opening on the dumpling will… Read More
Recipes
Country Liver Pâté
Country pâté (pâté de campagne) is a French meat dish made of ground meat. It is different from other French pâtés in that it is coarser. It is also far easier to make. Download the .pdf from this link: Country… Read More
In The Pantry
Setting a Charcuterie Board
Let The Meat Be The Hero. Charcuterie (/ʃɑːrˈkuːtəri/ (listen) shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ (listen) -EE; French: [ʃaʁkyt(ə)ʁi] (listen); from chair, ‘flesh’, and cuit, ‘cooked’) is a French term for a branch of cooking devoted to prepared meat products, such as… Read More
Recipes
The Mirabeau
Given that this is the Monaco F1 weekend I thought it fitting to conjure a new sandwich idea befitting of the location and of course, in keeping with the history. The high (haute) and low (bas) Mirabeau corners literally [sandwich]… Read More
Recipes
Paccheri Alla Crabe et Prosciutto
Paccheri in its main form is a large tube of pasta, shorter but much wider than cannelloni. A restaurant may also have a smaller version called mezzi paccheri, literally meaning half. Paccheri is available in lisce (smooth) and rigati (grooved)… Read More
Recipes
Paella Valenciana amb un toc
Paella Valenciana is customarily made containing chicken and rabbit, but we’re turning that on its head and using chicken, chorizo, pancetta and seafood. There are many rules that claim you have to do it by the book so I’m changing… Read More
Recipes
Warmed Chorizo and Potato Salad
I mostly make this with Anya potatoes which are a variety of potato that was bred at the Scottish Crop Research Institute. Anya is a cross between the varieties Désirée and Pink Fir Apple, and was named after Lady Sainsbury…. Read More
Recipes
Quesadilla de Gambas y Chorizo
As a massive F1 fan I undertook to create a bunch of recipes from race locations around the globe last year, this was not an easy task. In an effort not to be outdone this year I am taking on… Read More
Recipes
Jambalaya (Creole / Cajun)
Jambalaya is an American Creole and Cajun rice dish of French, especially Provençal cuisine, African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. This is an authentic one pot meal from New Orleans. It is pure… Read More
Recipes
Char Siu Pork
Char siu (Chinese: pinyin: chāshāo; Cantonese Yale: chāsīu) is a Cantonese style of barbecued pork. Your options are: Pork loin; Pork belly, juicier and fattier; Pork butt (shoulder), leaner; Pork neck end, well marbled (jyu geng yuk). My personal preference… Read More
