Since I have tasted foie gras I have been in a quest to replicate that nutty, buttery rich flavour in something that will be close, you can call it faux gras, made with alternative ( and available to me) ingredients. Experimented with duck fat, normal duck livers, walnut oil, sesame seed oil, brown butter and different recipes on the web to create it. I have not come close to the holy grail yet, but still some darn tasty things on the way, one I would share it is hazelnut paté, one of the most popular.
Continue reading Hazelnut paté
I know that not everyone is a fan of this one, but I am advocate for nose to tail. It is my Dad recipe and a favourite for winter. I only make it once a year and freezes really well.
Continue reading Mondongo
Cooked this eye fillet steak with “mesh” fries, could not help to share it in the blog. It was melt in your mouth meat.
Never seen “mesh” fries (called waffle too) around in NZ. “Mesh” fries are all about pure crispiness (surface area), they have holes in them, so if you used with dips they will pick up heaps of it. Here is the condensed for this dish
Continue reading Felt like steak and chips
I am creating this series of eat your veg! chocolate. For the first delivery, tomato and basil, yes it actually works.
Can you tell I have been playing with color, anyway here is the condensed:
Continue reading Eat your veg! chocolate
I was inspired by the fish market in Bergen, I found some good ingredients in the hostel for free, plus I had some nuts leftover that I was carrying since Dublin. My friend Melisa bought them for me and insisted I take some unsalted nuts for the squirrels in London, apparently there is no other place than Dublin to find unsalted nuts (sigh…), so this recipe is dedicated to her :-).
Continue reading Halibut with mushroom and chives pasta
I always cared about learning about family traditions, one of the many was the “carneada”, we killed and honoured a 200kg pig to do many things, such as “Jamon Crudo”(Prosciutto), “Bondiola”(Coppa) and Chorizos sausages. The version we have in Argentina is milder and more palatable for my taste here is the condensed:
Continue reading Chorizos Criollos