Shellfish – The Online Cookery School

Miso

Posted on March 14, 2018January 21, 2019 by Christian Gott - An Island Chef

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.

Valentine’s Day Oysters Blue and Blonde

Posted on February 8, 2018July 27, 2018 by Christian Gott - An Island Chef

The oysters are gratinated with a crisp mix of fresh herbs, savoury biscuit crumbs, and Jersey Blue soft cheese which creamy and slightly tangy taste accentuates the salty ozone flavour of the Jersey oysters. The very light continental style beer, Liberation Blonde provides the base for a refreshing dressing to the baked oysters and chilled is an ideal accompaniment.

Pomegranate Molasses

Pomegranate molasses is made by reducing the juice to a thick syrup, with or without added sugar. It adds extra layers of flavour to traditional north African recipes such as Muhammara dip and bulgar wheat salad.

Feta Cheese

Feta Cheese. Traditional feta is a soft, salty, tangy cheese from Greece that is made from sheep’s and goat’s milk.

Protected Designation of Origin

Protected designation of origin ( PDO ) is legislation used in the European Union and the UK to protect food and drink made or grown in specific geographical areas and using local ingredients and classic recipes and techniques.

Massaman Curry Paste

Massaman curry is believed to originate with Muslim traders in Thailand mixing elements of their own culture and local ingredients. In fact, the name is thought to derive from Muslim and to this day it is mostly made with chicken and beef but not pork which is forbidden in Islamic dietary laws. . It is […]