Cauliflower puree by M.Kuehn
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
Feta and caramelised red onion tartlets by M. Kuehn
These little beauties can be part of a finger food buffet, a very substantial canape or served with salad as light lunch. TIP You can make them the day before and gently reheat in a moderate oven (180oC) for … Read More
Black Olive Tapenade by M. Kuehn
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
Spicy Butterflied Prawns by M. Kuehn
As a woman d’un certain age, clinging onto fifties by a mere fingernail, the stark realisation that time not so much marches as pelts along without a thought for mortality, I now spend as much time out of the kitchen … Read More
Easy Mushroom Pate by M. Kuehn
Easy? Doddle more like. You can use whatever mushrooms your pallet fancies and this pate also freezes very well. TIP I like to serve this with toasted sourdough and a salad garnish. You can also pile a tsp onto a … Read More
Butler’s Steak by M Kuehn
Butler’s steak or flat iron steak is not often seen on menus. It’s taken from the shoulder, has an intense flavour but also has a tough membrane running through it that has to be removed, hopefully by an obliging butcher. … Read More
Anchovy, Chili and Garlic Linguine by M. Kuehn
I’ve come to prefer linguine to spaghetti for some reason; I like the texture of it and I mainly buy the ‘de cecco’ range. This dish takes about ten minutes to produce, once the pasta water is boiling. The trio … Read More
Beetroot Hummus by M. Kuehn
Beetroot is a marvellous vegetable. You can eat spice it up with chili, make chunky or clear soup with dumplings, (a la polonaise) grate it and eat it hot with just the addition of a little salt and lemon juice. … Read More