Recent content by David C

In the UK this is often called Basa and is a Vietnamese catfish. It is quite meaty with small flakes of flesh. It is quite tasty and has many uses as the filets hold together well. I often use its to make fish curry. Certainly worth a try...

Just returned from a trip to South Africa. We toured by coach from Cape Town up the coast to Port Elizabeth, the flew to Durban and then by coach to St Lucia and up through Swaziland to Krugar National park and down to Pretoria. 2600 miles by coach in 13 days. In Cape Town we went to a...

Hope this works David

Makes a 6 inch cake Cream together:- 50g Butter 25g Trex 25g Margerine 100g Castor sugar Add 125ml egg litle by little beating each addition in well Half mix in:- 100g plain flour 25g Ground almonds pinch of Baking powder Add and mix in:- 50g Mixed peel 100g Currants 100g Sultanas pinch Mixed...

400g Bread flour large pinch Salt 50g Margerine 50g Sugar 25g Fresh yeast 1 Egg 200ml Warm water (blood heat) 100g mixed dried fruit (30g chopped peel) 1/2tsp mixed spice drop of egg colour (yellow) Sieve the flour and salt and mixed spice Rub in the margerine Break down the yeast with...

Ingredient Cups Grams/kg Ounces/lbs A Almonds - shelled, whole 1 150g +5oz Almonds - chopped/flaked 1 +75g +3oz Almonds - ground 1 150g +5oz Aubergine/Eggplant - raw - diced/chopped 1 250g 9oz...

Butter Small knob for greasing 225 grams Self Raising Flour 1 tsp Baking Powder 40 grams Butter Cut into cubes and chilled ½ tbsp Golden Caster Sugar 1 pinch Salt 150 ml Milk Plus a little extra for glazing Flour Extra Flour for rolling out Method 1. Turn the oven on to...

Just finished watching GR in India. He is such a self centered B........ He is so full of his own importance the he makes fun of the chef he is hoping to learn from and then when he has to cook their food with them he has the ordasity to change the recipe to what he considers to be a better...

Last Sunday evening Fay & I went to a "Popup" Restaurant on the roof of Selfridges Department store in London. This was to eat the food of Pierre koffman. He is recognised as being one of the most influential chefs in England. He ran "La Tante Claire" a restaurant with 3 Michelin stars...

Pierre Koffman one of the first 3 starchefs in London is to run a restaurant for London Restaurant week in October. He will have some ex protegees as his brigade, many of them now have their own michelin stars. I was lucky enough to eat his food on 2 or 3 occasions at his Restaurant "La Tante...

Boudin blanc About 3 cups Milk 1-1/2 pounds Boneless pork leg, shoulder or butt, small cubes 8 ounces Pork fatback, small cubes 30 grams Fine salt 3 grams Ground white pepper 1 gram Ground nutmeg 2 grams Sugar 1 Egg 4 (about 120 grams) Egg White 20 grams Port wine 20 grams Cornstarch About 9...