Sri Lankan Chicken
A frined of mine gave me the recipe for this dish, the colour of which is very rich and inviting and more importantly, has a wonderfully warming feel to it and is child’s play to make. NOTE Once you make … Read More
Tri colore by M. Kuehn
Wise people in the culinary world often tell you not to mess with a simple recipe that represents decades of culture and of fine flavours. Why would you if you are using the very best of available produce? Well, here’s … Read More
King Prawns in ‘hot’ oil by M. Kuehn
Heat is a personal thing. I happen to love it but I’m not attempting to blow your head off with this recipe. At any rate, you can reduce the amount of chilli or substitute a tsp of cayenne for a … Read More
Spicy peanut soup
This is currently my favourite soup. It has a warmth and a depth that is just very moorish. TIP Some people find that whole peanuts are a bit much so you can crush them lightly in a polythene bag before … Read More
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
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