Easy homemade tartare sauce is a superb accompaniment to battered fish and seafood in general. It’s piquant, salty flavour is the perfect foil for the greasiness of golden fish batter.
Making the best chicken or turkey gravy comes down to two requirements, those tasty, caramelised and flavoursome brown bits on the bottom of the pan after roasting our fowl along with some of the fat and pan juices, and really flavoursome stock, most preferably homemade. Let’s face it the gravy we serve for our holiday […]
Super simple creme Anglaise, is just a fancy pants French name for English cream, or custard. It is ridiculously easy to make, and we can just about guarantee you’ll never buy store bought custard ever again with its stabilisers, and fake colouring. We love a recipe that dispenses with certain steps (and washing up), and […]
Thai Basil and Ginger Dressing is a delicious and punchy dressing that brings salads to life. We encountered this recipe through the famous Thai Spirit House restaurant in our neck of the woods. It originally was the dressing used for their Roasted Sweet Potato, Avocado and Pickled Ginger Salad . The dressing is also fabulous […]
Foolproof Béarnaise Sauce uses a stick blender, a narrow jar and hot melted butter to produce a great béarnaise in minutes. No more whisking and whisking and whisking over a double boiler. Two minutes from go to whoa for the whisking part and you’re there. Buttery, rich, tarragon flecked classic French béarnaise sauce, the perfect […]