Cauliflower puree
This is a side dish that has a multitude of uses. Thicken a vegetable soup, use as a base for seared scallops and a few ‘shards’ of fried pancetta, or as in this case, part of a rich halibut dish, … Read More
Black Olive Tapenade
Inspired by the uber talented Mr. Wheeler at Stoke Park who put tapenade on the menu as part of an amuse bouche, I noticed a hint of sweetness in it and so I decided to add some honey. There is … Read More
Mini Feta and Red Onion Tartlets by M. Kuehn
These rather scrumptious morsels are easy to put together, especially when you buy the short crust pastry (purists look away). They are great as finger food at parties or for a lunch served with a vibrant mixed salad. Make double … Read More
Christmas – a Time of Sadness and Madness – Help is at Hand by M. Kuehn
posted in: FOOD MATTERS
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This time of year is utterly bonkers in Britain. Trolleys groan with unwanted gifts, enough food to make Gargantua vomit and a bucket of invitees whose company is about as engaging as Trump’s intellect. Apart from anything else, the sheer … Read More
Portobello Mushrooms in a Shallot and Cream Sauce by M. Kuehn
Sinfully rich, these mini portobello mushrooms have a lovely texture and flavour. They welcome the unctuous sauce with open arms and are so easy to make, even Donald Trump couldn’t get them wrong. TIP I like to spoon them onto … Read More
The Mighty Lobster by M Kuehn
The sweet, meaty flesh of a lobster, (freshly caught off the island of Skyros in Greece happens to be my favourite memory), sipping wine from a terribly elegant glass whilst basking in a spectacular sunset. If only I could bottle … Read More
The Perfect Poached Eggs by M. Kuehn
Who doesn’t enjoy a lovingly served poached egg, dusted with sea salt and eager to ooze a creamy yolk onto some toasted sourdough. It’s a highly pleasurable experience, due mostly to very superior ingredients and perfect timing. TIP I sometimes … Read More
Basil and Parsley Emulsion by M. Kuehn
I love this punchy, highly perfumed sauce. I make it at the beginning of the week in the cafe and it lasts well in the fridge. The above salad of smoked salmon, avocado and beetroot begs for this emulsion to … Read More