Sable Pastry - The word ‘ Sable ‘ is French for sand, which perfectly describes the texture of this rich crumbly biscuit-like sweet pastry. Adding sugar alters the structure of the finished dough giving it a melt in the mouth texture.
Author: Christian Gott - An Island Chef
I am a food and drink writer, chef, one-time publican and restaurant manager, and qualified ASET trainer with over thirty years of experience in hospitality. I now live and work in the Channel Islands with my beautiful family. I’ve worked on six islands and in probably just about every type of business you can imagine, from beachside burger joints to world-famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year.
I have helped to create a small informal dinning group, been a group executive chef for eighteen diverse bars and eateries, demonstrated at food festivals, and contributed to the Real Food Festival Cookery Book, national and local publications, and podcasts. I am a proud member of the Guild of Food Writers and the British Guild of Beer Writers.
Thai Green Curry Paste
Thai green curry paste is used to make Thai green curry. You can buy commercial Thai green curry paste or make your own. Recipes may contain a number of variations, but most will include fresh green chillies, shallots, galangal, garlic, lemongrass, kaffir lime leaves, and Thai sweet basil.
Seasonal Produce – September
The summer seems to be hanging on for a little while longer and in the kitchen, there are lots of salad crops and plenty of peas, beans, and courgettes to brighten our plates. This is the time of year for the arrival of the first game and foraged wild mushrooms, whose rich earthy flavours are perfect partners and the season for mussels, oysters, and scallops.
Scones
A scone is a baked quick bread, with flour, fat and a raising agent, which were originally baked on a griddle and was around the size of a medium dining plate. The cooked scone would be cut into triangles, in Scotland thought to be one of the homes to the origins of the scone the large griddle cake is called a bannock. With the development of baking powder, scones became a popular recipe bake in the oven, slightly sweetened and often with the addition of an egg-wash glaze.
Gravadlax
Gravadlax or Gravlax is a Scandinavian dish of cured salmon, prepared with salt, sugar, and dill. Gravadlax is normally carefully cut into very thin slices and served with rye bread or boiled potatoes and a distinctive dill and mustard sauce and is one of the dishes served in a traditional Smörgåsbord.
Happy 4th of July with the Online Cookery School
To all my American friends Happy Fourth of July or Independence Day, if you are feeling short of some suitably festive food why not look at the following recipes and have a great day.
Aioli
Aioli is a flavour packed classic Provençal sauce made from garlic, olive oil, and egg and I use it as a dip with Devilled Whitebait. A portion of freshly fried thick cut chips, English not American are really great piping hot, dusted with sea salt and served with a large pot of pungent aioli. Aioli is traditionally served with seafood, hearty fish soup and at the centre of the classic Le Grand Aioli, a show-stopping dish of fish, normally salt cod, boiled eggs, chickpeas, and vegetables.
Miso
A typical Japanese meal may include a bowl of Miso soup or Misoshiru (味噌), it is a staple of Japanese cooking. It is an incredibly tasty and nourishing lunch and if you follow modern-day Japanese custom using instant Dashi stock very, very quick and easy.
How to Cook the Perfect Bowl of Rice
I have been posting a series of recipes to celebrate Chinese New Year so I thought we need to look at how to cook the perfect bowl of light fluffy rice to eat with all the other dishes. If you follow the tips below you don’t need a rice steamer cluttering up your work surface and I know you won't go wrong with the perfect accompaniment to your Char sui Pork and Spicy Sesame Chicken Wings.
Chinese New Year – Cantonese Food
Cantonese cuisine is all about simple dishes and letting the natural flavours stand out, not like the spice-laden cooking of Sichuan, it just uses the regions abundant natural produce such as seafood, pork, chicken and beef and a few additional flavours.
The Online Cookery School 