Demonstrated in store by a local Chef “Dean Smith” using one of my Fissler Pressure cookers. 2 rabbits (ask your butcher to cut each rabbit into 6 pieces) ½ cup plain flour Freshly ground black pepper 2 large brown onions, sliced 2 bay leaves 2 lemons 1 litre chicken stock ½ cup chopped flatContinue reading “Braised Rabbit, lemon onions and capers with casarecci”
Author Archives: Susen Ritchie
Sicilian beef stew on creamy polenta
Demonstrated in store by a local Chef “Dean Smith” using one of my Fissler Pressure cookers and my magimix. 1 cup pancetta, cut into batons 1 tbs chopped anchovies 1 tsp dried chilli flakes 1 kg diced King Island round steak 1 stick celery, roughly chopped 1 carrot, roughly chopped 1 onion, roughly chopped FreshlyContinue reading “Sicilian beef stew on creamy polenta”
Quiche Lorraine by Pillivuyt
The french made high quality porcelain dinnerware, serving ware and bake ware. Is freezer to oven to tabletop. If you need a power ball in your dishwasher to clean your dishes. You obviously don’t own pillivuyt! Pastry 2½ cups plain flour ½ tsp salt 6 Tbs butter 6 Tbs margarine 10 Tbs cold water FillingContinue reading “Quiche Lorraine by Pillivuyt”
Pork won tons with chilli oil dipping sauce
This was Demonstrated be a French Chef “Danniell” when we were doing men only cooking classes. 500g minced pork belly 1 clove garlic 4 dry shitake mushrooms (optional) 1 tablespoon soy ½ teaspoon sugar ½ teaspoon sesame oil ½ teaspoon pepper 1 teaspoon shoa xing 1 teaspoon cornstarch 1 egg white 1 teaspoon salt 1Continue reading “Pork won tons with chilli oil dipping sauce”
Confit of duck leg with mushroom and spinach spätzle
Demonstrated in store by a local Chef “Dean Smith” who introduced me to cook duck! 4 fresh duck legs 1 Lt. rendered duck fat Fresh rosemary Sea salt Freshly ground black pepper 200g washed baby spinach leaves 250g oyster mushrooms 1 clove garlic Balsamic vinegar 20g butter Spatzle Batter 300g plain flour 3 eggs 300mlContinue reading “Confit of duck leg with mushroom and spinach spätzle”
Green goddess sauce
Demonstrated in store by Scottish Chef “Alan Taylor” who specialised in flavors and sauces. 2 tsp anchovy paste or 2-4 canned anchovies 1 small garlic clove, minced 3/4 cup mayonnaise 3/4 cup sour cream 1/2 cup chopped parsley 1/4 cup chopped tarragon 3 tbs chopped chives 2 tbs lemon juice Salt and black pepper toContinue reading “Green goddess sauce”
Basic Brodo
This basic brodo was from a series of Italian cooking classes from Chef Daniela. 1 large carrot 2 celery sticks 1 large onion 2 ½ litres water 1 dessert spoon salt 1 dessert spoon chicken booster 1 large Maryland chicken Roughly chop vegetables and add to water and chicken. Bring to the boil and simmerContinue reading “Basic Brodo”
Thai green curry paste
This is a spicy but yummy curry paste that was demonstrated in my store by Scottish Chef “Alan Taylor” who specialised in flavors and sauces. 1 tbs shrimp paste 1 tbs coriander seeds 1 tsp cumin seeds 1 long stalk of lemongrass, sliced into rings 1″ piece of galangal, peeled (or ginger) 10 Thai basilContinue reading “Thai green curry paste”
Why I love to cook with the world’s finest quality cookware and kitchenware!
Be yourself; Everyone else is already taken. — Oscar Wilde. This is the first post on my new blog. I’m just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.
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