Wednesday, 27 March 2013


Praline is great in ice cream, parfaits even chocolates or to garnish a dessert. It is quite simple to make and you can just store in in an airtight box in a dry area.

200g Caster Sugar
60g Glucose
100ml Water
60g Almonds –Toasted
60g Pistachios – Toasted
60g Hazelnuts – Toasted


  1. Boil the sugar, water and glucose to a caramel stage
  2. Add all of the toasted nuts
  3. Pour out onto a silicone matt and allow to cool
  4. You can then either blitz the praline or break it up into pieces.

You could make popcorn praline by adding cooked popcorn to the praline as it is cooling down 

Sunday, 17 March 2013


Seeing as today is St Patrick's Day, the recipe had to have some green in it, so here you go!

Guacamole is a great accompaniment to chili con carne it is also great with some tortilla chips and dip or even in a chicken wrap.


2 Avocado
Fresh Coriander
3 Tomatoes
1 Chili
Juice of 4 Limes
Lime Zest


Chop the tomatoes and dice the chilies and chop the avocado I half and mash with a fork and add the tomatoes and the chilies with the remainder of the ingredients (for a quicker way remove the avocado from the skin and remove the seed and quarter the tomatoes and roughly chop the chili and place in a food mixer with the remainder if the ingredients.

Wednesday, 6 March 2013

Confit of duck, Lentils A La Crème with a Port Sauce

This recipe is FANTASTIC!, succulent duck with a rich sauce and creamy lentils, its definitely something different and i would recommend that you try it, its not that hard to make and would make ti appear as thought you have Gordon Ramsay-esque skills in the kitchen. This recipe serves 2.

Confit of Duck, Creamy lentils and a port sauce

2 Duck Legs 
Sliced Orange              
½ Tsp Of Nutmeg
3-4 Juniper Berries              
½ Tsp Of Clove
Piece Of Cinnamon            
2 Tsp Of Salt
Piece Of Star Anise             
1tsp Of White Pepper
Course Sea Salt   
Duck Or Goose Fat             
Small Mirepoix   
Piece Of Fresh Ginger


  1. Trim duck legs (fat and knuckle bones).
  2. If liked the thighbone may be completely removed.
  3. Sprinkle with course sea and allow to sit, Prepare all other ingredients
  4. Mix seasoning together and wash the salt from the duck legs and dry thoroughly.
  5. Rub on seasoning and place mirepoix in braising pan and other ingredients.
  6. Place duck on top and cover with melted duck fat.
  7. Gently bring to the boil and place in a low oven for 2-2 ½ hours.
  8. When cooked remove duck from the fat and crisp under hot grill or in hot oven.