Springbok Fillet with Café de Paris Butter

Café de Paris butter was first served in the 1940s at the Café de Paris restaurant in Geneva.  There are many different variations but the key ingredients are usually citrus, herbs, curry powder and anchovies – not a combination that sounds very compatible but this flavoured butter is  delicious. Continue reading Springbok Fillet with Café de Paris Butter

Molecular Gastronomy Girls’ Lunch – Salmon Crema, Curry Glazed Fish, Beef Fillet and Yoghurt Panna Cotta

The girls have hinted for a while that they want to taste my molecular gastronomy experiments so on Saturday I prepared a four course lunch for them taking inspiration from the Test Kitchen menu.  Continue reading Molecular Gastronomy Girls’ Lunch – Salmon Crema, Curry Glazed Fish, Beef Fillet and Yoghurt Panna Cotta

Date Night – Mexican Soup, Angry Pork and Lamb Shank

A friend of mine recently gave me a nice cut of bacon. Upon first seeing the piece of meat I thought it was a duck breast. The idea of duck got stuck in my mind and I decided to convert an Angry Duck recipe into  “Angry Pork”.  This will then be a starter for date night  where the two other dishes are Mexican Soup and Lamb Shank with oven roasted veg.

Continue reading Date Night – Mexican Soup, Angry Pork and Lamb Shank

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