Subscribe RSSThe Wheeling Gourmet by Nicolas Steenhout
Recipes, cooking lessons, tips, tricks, food blog, and more.
Recipes, cooking lessons, tips, tricks, food blog, and more.
Leek is a great Winter vegetable. It goes really well with chicken. The beets, while optional, bring a zest of sugary goodness.
The flavours here are clean, crisp, just a wee bit salty. The textures are varied. It's a really good dish that is simple to make.
Reducing liquids to make sauces make for intense and rich flavours, while keeping the sauce light. Orange, ginger and coriander work really well together here.
Nice little bite-size morcels. Very quick to prepare. Clean flavour. Looks good, too
You could buy it in the frozen aisle at the supermarket - but you'd be better off making your own, it's cheap, quick, and delicious!
Salsa verde is such a simple sauce to make - fresh and complex taste in the mouth. You could use lamb instead of pork, too.
Kumara (sweet potato) gratin and Dijon mustard sauce. Both creamy, both a bit sweet with strong character that can shoulder each other.
I tried a new (to me) meat - Angus crossed with Jersey. It made for a wonderful, tasty, juicy steak. Not for the vegetarians among us!
There are few trully different cooking methods in the world. Recipes and flavours vary tremendously, but by and large all cooking methods may be classified in 8 or 9 types.
I'll eat everything, except missionaries... Or is that even missionaries? Unknown