The Perfect Pizza by M. Kuehn
The best pizza I have ever eaten wasn’t in Italy or New York. My brother Chris makes the most fantastic pizzas, the trick to which is threefold. 1) Bake the base on a pizza ‘pan’. It’s a circular metal tray … Read More
Prawn cocktail
I don’t like to use very large prawns for this dish. The very sweet North Atlantic prawns are perfect in size and taste. Fresh not frozen of course. TIP Make the sauce in advance and keep it in a screw … Read More
Mayonnaise by M. Kuehn
Once you have mastered the technique of making mayonnaise (and it’s hardly rocket science) you’ll be hard pressed to find a commercially made sauce that tastes as good. It’s also a great base to which you can add a number … Read More
Epoisse – not for the faint hearted by M. Kuehn
posted in: PRODUCT REVIEWS
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Sometimes all you need in life is a hunk of your favourite cheese, some Poilane bread, a glass of wine and a Chopin nocturne tinkling in the background. Trouble is, if the cheese happens to be Epoisse, what on earth … Read More
Welsh Rarebit with a Dutch Twist by M. Kuehn
Posh cheese on toast. Delicious and de rigeur the morning after the night before. Although most recipes call for mature cheddar, I’ve used aged Gouda for this recipe. Make sure your guests are ready to gorge on this the minute … Read More
Prawn Sauce by M. Kuehn
My Norwegian friend Oddmund gave me this recipe and I just love it. It’s great drizzled over poached salmon or baked cod. It’s very rich so use sparingly. 300gr small Atlantic prawns, unshelled 200ml fish stock (see stocks) 200 ml … Read More
Chocolate ganache by M. Kuehn
Silky, shiny ganache. Fantastically easy to make and when poured and spread on top of a gooey chocolate cake it’s unashamedly wicked. 200gr Green and Black’s dark chocolate 110 ml double cream Break up the chocolate into even sized, small … Read More
Dos and Don’ts for a dinner party by M. Kuehn
posted in: FOOD MATTERS
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DON’T experiment on your dinner guests. They aren’t lab rats. I am amazed that contestants on Master Chef prepare a dish they’ve never cooked before. Why? Feeding people should be a pleasure, not a hair pulling, high blood pressure inducing … Read More