Showing category "Cookery" (Show all posts)

Adventures with Brisket

Posted by Claire Wallace-Watson on Saturday, January 11, 2014, In : Cookery 
My starting point for this post is a 1.5kg piece of beef brisket, which I will start off pot roasting and then use the leftovers in various ways. Brisket is a cheap cut of beef, ideal for the post Christmas budget and full of flavour that rewards tender love and care and slow cooking.

Spiced pot roast of brisket

Ingredients

1.25kg (approx) of brisket
1 tsp ground allspice
1 tbsp ground coriander
1/2 tsp freshly ground black pepper
50g of soft dark brown sugar
2 tbsp dark rum
3 tbsp olive oil
1 onion - ...
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Claire's Food Diary

Posted by Claire Wallace-Watson on Saturday, January 11, 2014, In : Cookery 
Most of you will know that I have six loves in life: food and wine, books, photography, walking, family and my labradors Jack and Henry. A lot of these can be combined so indulging them all is not too consuming and the plus side is that I don't have time to persue the pet hates of fashion and trudging around the Metro Centre and Eldon Square.

I discovered cooking at the age of five and put my first Sunday dinner on the table at six and studied at the Cordon Bleu Cookery School in London for my...
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Bread recipe

Posted by Anne Witton on Wednesday, July 25, 2012, In : Cookery 
We had a great time last night learning how to make foccacia bread. Here's the recipe so that you can have a go:

Vienna Bread
Ingredients

200g strong white flour
3g salt
1.25g milk powder
3g vit C powder (optional)
6g yeast
120g warm water (from tap, weighed)

Method
(1) Mix all dry ingredients together
(2) Gradually add in all warm water
(3) Form into dough and knead for 15 - 20 mins. (You can't pver-knead by hand but can under-knead, which results in a heavy dough).
(4) Leave to rise until doubled in siz...
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Birthday cake

Posted by Anne Witton on Thursday, June 30, 2011, In : Cookery 
Whey Aye president, Allison, has made this wonderful cake for her daughter, flowers and all:



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