Chef Wise

Now I do not know if you can call this a chutney as like most of them it is not cooked in any way.  It is more like a blend of spices that you just let marinade for a while and then sever with a dish.  However, is does have a real intense flavour and is well worth making. The idea is that you make it about a day before you need it and then use the next day but you can freeze it and bring it out when you want to use it .  I like to think that is it a bit like pesto when you think about it.  And like pesto there are other recipes that use red chillies and just pure coconut mixes as well. The hard thing is to get the coconut out of the coconut, but you can just get it from the shop now so you do not have to do that if you want. You will need. 115g/4oz fresh coconut 110g/4oz fresh coriander 1 onion 2.5cm/1in piece of fresh ginger 2 garlic cloves 1 chilli 2 tbsp lemon juice 1 tsp coriander seeds 2 cloves 1cm/½in piece of cinnamon stick ...

Now for a good meatball you need a mix of tow kinds of meat, beef, lamb, pork or veal all are good.  My favour is both pork and beef you just get a better nicer meatball at the then but the choice is up to you.  As for the rest of this recipe, it is entirely what you put in it the basics are here, but you can add or take stuff away as you see fit. The real good thing about any dish like this is that you can make it incredibly difficult with loads of ingredients , or just use the basics . Then only thing that I would really insist on is that you use fresh herbs and season the meatballs well. For your meatballs you will need, 500g/1lb 2oz pork mince 500g/1lb 2oz beef mince 100g/3½oz bread crumbs 6 sprigs thyme 6 sage leaves 6 sprigs of rosemary Small bunch parsley leaves 5 garlic cloves, finely chopped 1egg 100g/3½oz parmesan cheese A dash of oil, for frying Salt and freshly ground black pepper to taste First het your herbs and chop them ...

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11 November 2011 London , November 14, 2011 – Suntory Japanese whisky proposes a quintet of flavoursome cocktails to make the Christmas festivities go with a swing. Created by top mixologist Zoran Peric, two of the cocktails celebrate the winter months of the traditional 24-season Japanese year. Three have been created by Zoran especially for a British Christmas with a Christmas Eve cocktail to set the mood, a Christmas Day aperitif in preparation for lunch and a Boxing Day Banger to make the party start. Zoran has chosen ingredients likely to be found on Christmas drinks trolleys up and down the land for simple, easy- to-make drinks. Christmas Eve cocktail Recipe: • 50ml Hibiki 17 YO blended whisky • 25ml Mandarine Napoleon • Vanilla pod (opened) • Mandarin orange peel/ • Tangerine peel Christmas Day aperitif Recipe: • 50ml Hakushu 12 YO single malt whisky • 20ml dry sherry • 6ml sugar syrup • lemon peel.grapefruit peel ...

Now as Christmas is getting here and you are probably thinking what you can get as a presents for friends and family. Well this is a recipe that is so simple and easy to do you will be amazed that you have never done it before.  But it all depending on what you do afterwards that make the chocolates special.  So let’s get started with the basic truffle mix. You will need. 250ml/9fl oz whipping cream 225g/8oz a good dark chocolate Now what you need is a bowl and three pares of hands, but if you are like me you do not have that so what you need to do is set your bowl on a damp tea towel.  This holds the bowl still while you pour the cream with one hand and whisk with the other. So all you do is cut the chocolate up as fine as you can, or if you can get then use chocolate buttons. The smaller you can get it the better and easier it is to work with.  So once you have you chocolate cut up, in a bowl then get your cream on, and bring it to the boil...

Now I do not know if this is a French of an Italian recipe but I do know they are the best mice pies that you can make, or I think so.  The trick is the pastry; it is an almond pastry that is really good.  It does not take a lot to make it and the overall combination of flavours just works so well. So this Christmas have a go and make these mice pies, you will not regret it.  This much makes about twelve pies so double up if you want to make more. For your pastry you will need 225g/9oz plain flour 2 tsp ground cinnamon 140g/5oz chilled butter, cut into cubes 55g/2oz ground almonds 25g caster sugar 1 egg yolk 55g/2oz golden marzipan 170g/6oz mincemeat 2 tbsp sherry caster sugar, for sprinkling A little milk to glaze them Now you can make this pastry by hand but you can just use a food processor if you want.  Start by getting a blow and sifting the flour and the cinnamon in to it. Then take your chilled butter and dice it in to sm...

Now for any Americans looking at this it is not what you are thinking.  A pork faggot traditionally is made from all the bits that you do not eat to day.  Made from harts liver kidney and minced pork it use to be a thing that you use up every thing that you had left if you did not make sausages out of it. It is a real peasant dish and cooking them in a cider sauce just adds to it all.  I have only used the pigs liver in this recipe and the rest is minced pork, as you should not get a problem getting old of the ingredients. You will need for your faggots 250g/9oz pigs 500g/18oz minced pork 300g/10oz breadcrumbs salt and freshly ground black pepper 2 tbsp vegetable oil 1 garlic ½ an onion A spoon of four 1 large Onion 1 leek 1 large carrot 1 tsp ground allspice 100ml/3½fl oz cider vinegar 250ml/9fl oz cider ½ a Savoy cabbage 2 large old potatoes. Salt and freshly ground black pepper Handful of fresh parsley Start by trim...