Chicken and Pistachio terrine
Monday, March 29th, 2010I am currently serving this terrine with baba ganouche on the platter at Stones. Read More...
Salmon with A la grecque fennel and spanish onion
Tuesday, March 23rd, 2010Salmon sous vide was the dish that hooked me. I have slow cooked salmon for years, in oil at 60ºC, in the rational oven at 80ºC with low fan till half cooked then down to 50ºC. Nothing can give you the clean velvet feel of the dish below.
For the Salmon Read More...
MY SV25 on the kitchen bench
Sunday, March 21st, 2010If you were wondering how the Instanta SV25 would look in a domestic kitchen, this is how mine looks. It is smaller than my micro wave, and so much more fun. Read More...
