CURED SALMON
This recipe is a staple in many kitchens and really an old way of preserving the freshly caught fish. It is all based on the marriage of salt and sugar,...
https://www.chefspencil.com
Feature: Gluten Free
Cajun Scotch Fillet
Cajun Scotch Fillet is also known as a Cajun Rib Eye. Of all the barbecues I have had, one thing is certain of all of them. Regardless of how many...
CAJUN SPICE
Although you could just go out and buy premixed spices, making them yourself will give you a much nicer flavour and the comfort that you will not be consuming all...
CAPE COD
I remember the first time I was introduced to this drink. It was when I was working at a 5 star hotel in Canada, just outside of Vancouver. Every Sunday...
CARAMEL COOKED CREAM AND POPCORN CRUMBLE
Caramel Cooked Cream Reduce cream to 375ml add the bloomed gelatin In a small saucepan, make a dry caramel using the caster sugar. Gently heat the milk and slowly add...
Panna Cotta With Raspberries
Soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod seeds and sugar into a pan and bring to a simmer, then remove...
CHAR GRILLED ASPARAGUS WITH ROASTED ALMONDS AND PARMESAN
Only a few weeks into summer and twice as many barbecues. In that time I have seen enough potato salad, green salads and coleslaw to last a lifetime. I find...
CHAYOTE AND GRILLED CORN SALAD
This is a very simple recipe for a salad I often serve as an condiment to grilled meat or fish. It makes use of a great, but much under used...
CHERMOULA
Recipes for Chermoula come in all kind of different variations and flavors. This particular recipe, is well suited for seafood, fish or poultry and the use of fresh and dried...
FISH STOCK
Hearty clam chowder, delicate seafood bisque, rustic fish stew and deliciously fresh bouillabaisse are just a few of the wonderful seafood dishes that require a good fish stock as their...
FLOURLESS CHOCOLATE DECADENCE CAKE
You will feel guilty after eating some of this chocolate cake. “Chocoholics” and chocolate fanatics love the rich, smooth and creamy texture and the full flavor of bitter sweet chocolate....
CHERMOULA BAKED COD FILLET
This must be one of the more simple recipes I know, but the fresh herbs and the roasted spices of the Chermoula lack nothing in flavor or fragrance. Of course the dish works...
CHICKEN STOCK
A good Chicken Stock is the building block of many a good soup, sauce and stew. Quality home made stock is to the Chef as much a staple as good...
CHICKEN WITH WINTER HERBS AND KALAMATA OLIVES
This is great example of a recipe that is healthy, easy, quick and yet still a very comforting winter dish. When I make this I rarely have it with anything...
GARLIC AND BLACK PEPPER SOFT-SHELL CRABS
Fill a deep, heavy pot with a lid about one-third full with oil, and heat it until a deep-fat thermometer reads 375°F. In the meantime, combine the rice flour, salt,...
CHILLI AND LIME MARINATED SPATCHCOCK (GAME HEN)
I don’t know why people don’t use spatchcock more often. You know how people always fight over the best part of the chicken, for some it’s the breast others the...
GRILLED PEACHES WITH AMARETTO MASCARPONE
This is one of my favourite summer desserts. I must admit, one of the reasons I probably like it so much is because no matter how many summer cocktails I’ve...
CHILLI JAM
Every time I make this stuff I end up putting it on virtually every meal I have and it never lasts in my fridge more than a couple of days....
PROSCIUTTO WRAPPED SALMON FILLET WITH WILTED SPINACH AND LEMON BEURRE BLANC
The contrasts of crispy prosciutto and tender salmon come together beautifully under the beurre blanc. This is a dish that I first discovered when working in a traditional Italian Restaurant...
PULPO A’LA GALLEGA
This recipe comes from a friend of mine; Maria. She is from the beautiful coastal region of Galicia in the North West of Spain. The area is bountiful in many...
PUMPKIN SFORMATO AND ANISE CREAM
Sformato Simmer the pumpkin till soft in the milk with sugar and vanilla bean. Add the amaretto and the eggs and whisk well. Put into moulds and cook in a...
RED WINE AND GRAND MARNIER SORBET
This is a great recipe for dessert after a rich or heavy meal. Unlike a simple fruit granita, this recipe has a little more depth and also a little bit...
Harissa Paste
HARISSA is a Tunisian hot chilli paste . The word ‘Harissa’ derives from the Arabic verb, ‘harasa’ which means ‘to pound’ or ‘to break into pieces’. Make sure you grind...
HERB MARINATED CHICKEN BREAST WITH PROSCIUTTO AND WHITE BEAN SALAD
This dish is on the top of my list for summer entertaining dishes. It sits there proudly for a couple of reasons, firstly, it’s always a crowd pleaser and secondly,...