Savoury Recipes

Posted by on November 27, 2015 .

Photography – Andy Arnfield

From being a child one of my favourite dishes was mac and cheese, now all grown up and sporting a wider pallet, adding yummy ingredients like gourmet cheese and chilli just comes naturally. I have just been on a fantastic BBQ course and had a juicy, smokey rack of pork ribs cooking, I needed something delicious to accompany so what better than Spicy Smokey Bacon, Mac and Cheese. Delicious ! Enjoy!

SERVES 4

½ tsp sea salt + more for pasta water
250g smoked bacon, uncooked
2 Tbsp unsalted butter
1 cup chicken stock
¼ cup all-purpose flour
½ teaspoon smoked paprika
1 teaspoon garlic powder
½...

Posted by on November 27, 2015 .

Photography-Andy Arnfield

I really fancied something tasty and aromatic, so with a kilo of pork  belly to hand and a visit to my Asian pantry, what better than a Chinese Sticky Pork, a classic dish served in every Chinese restaurant. This dish has three simple steps, the braising of the meat, frying it off to a golden brown, then cooking the pork in the sweet sticky spicy sauce. This dish can be served with white rice, or as part of a banquet. Enjoy ;0)

Serves 4 as part of a banquet
Ingredients

1kg pork belly sliced, chopped into 8cm pieces
1 ltr hot chicken stock
1 thumb sized piece of ginger, peeled and finely...

Photography Andy Arnfield – The Gourmet Grocer

 

We all love pasta and there are millions of ways to enjoy this amazingly filling carbohydrate.  I really fancied something that was filling and really super tasty.  I had found some giant pasta shells, that I was looking to stuff,  so I plumped for pork sausage meat mixed with some super tasty sweet peppers and of course lots of cheese to create this mouth watering dish. As I was feeling completely devilish, I decided to serve it with a Boscaiola sauce, but you could use your favourite red pasta sauce, as both work perfectly.

 

To be honest this recipe is for 4-6 and there was...

Posted by on September 29, 2015 .

3 Tbsp wasabi mustard

3 Tbsp honey

2 garlic cloves, crushed

2 x 8 rib lamb racks

1/2 cup grated Parmesan

1/2 cup fresh bread crumbs

2 Tbsp finely chopped fresh rosemary

Olive oil

1.Preheat oven to 180 degrees.

2. Heat roasting pan on stove top and add tablespoon of olive oil. Once smoking hot brown lamb racks on all sides.

2.Mix together the honey, mustard and garlic in a small bowl then spread evenly over lamb racks.

3. Combine bread crumbs, Parmesan, and rosemary and  press mixture evenly across the lamb racks to coat.

4.Place lamb racks, crust-side up, on an appropriate sized...

Posted by on August 12, 2015 .

Photography Andy Arnfield - The Gourmet Grocer

Here is a great recipe, for when you have some lamb left over from a slow roast Sunday lunch. This recipe is amazingly tasty and really simple. (A bit of a tip to de-seed your pomegranate! Cut in half and turn the cut side down over a bowl and thwack with a wooden spoon. All the seeds will fall out and the pith will be left behind, but don’t do this without an apron ;0) ) 500g pulled Lamb 300g frozen peas 3 tbsp olive oil zest and juice 1 lemon 100g Persian feta cheese handful of mint leaves handful Italian parsley 1 red onion sliced 1/2 Pomegranate de seeded Yoghurt and Mint Dressing...

Posted by on August 12, 2015 .

Photography by Andy Arnfield – The Gourmet Grocer

After being inspired by my previous night’s function, and being served a delicious piece of Brazilian Carrot Cake I had to make one for myself. This recipe is so simple, and as I’m not a baker at heart, this was perfect for my skill level. This cake is moist, not as sweet as some cakes, and has a rich bite due to the olive oil. With a few toasted walnuts and berries, and a drizzle of chocolate, I think it was a triumph. Enjoy ;0)

Carrot Cake

3 eggs
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
3 grated carrots
1 cup of brown sugar
2 cups of plain flour
1 teaspoon...

Posted by on August 12, 2015 .

Photography Andy Arnfield – The Gourmet Grocer

One of my favourite dishes growing up was the good old treacle sponge served with loads of creamy custard. In this recipe I have added raspberries, and a delicious chocolate cinnamon custard. This is a really heart warming winter dish which reminds me of my youth, I hope you enjoy it as much as I do. ;0)

Ingredients

1 tablespoon black treacle
3 tablespoons golden syrup
1 punnet fresh raspberries
175g self-raising flour
1 rounded teaspoon baking powder
175g butter, softened
3 large eggs
175g soft light brown sugar

Method

First of all butter the basin, then measure 3...

Posted by on August 12, 2015 .

Photography Andy Arnfield – The Gourmet Grocer

I just love rice pudding!!! And in the UK we were brought up on Devon cream and rich milk.  This is a recipe that brings my British tradition, diving into Middle Eastern flavours!!! Pomegranate gives a tart bitter sweet hit to this dish with the warmth of cinnamon and hue of rose to create a mouth explosion of flavours. Again this is really easy and is simply delicious! Enjoy ;0)

 

Recipe Kate Gibbs www.kategibbs.com

Ingredients

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain...