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.

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Hand made Aioli

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.

Cooked Rice

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.

Dark Chocolate Mousse

Valentine’s Day Chocolate Mousse

So, you have successfully shucked the oysters, the steak was cooked to perfection and you matched your meal with a perfect bottle of wine, Valentine’s Day is going according to plan now you need something simply stunning to finish the meal. I have chosen something stunningly simple to make, that can be kept in the fridge and will wow your dinner companion. And the bonus, there will be a couple left over for the morning.

Grilled Sirloin Steak

Valentine’s Day Cooking the Perfect Steak

What can be more romantic on Valentine’s Day than to cook and share a delicious steak with your partner, served with a rich buttery Bearnaise Sauce, some thick cut chips, and a crisp green salad? Here are the steps you need to prepare a fabulous steak just like a professional grill chef.