by Mark J French | Jul 21, 2020 | Main Courses, Mains Fish
Salmon Teriyaki Simple, healthy and fast! 6 6-8oz Salmon Filet or Steaks2 Tbspns Vegetable Oil½ Cup Soy Sauce1 Cup Water (take 2 Tablespoons out to mix with the arrowroot)1 Tbspn Sesame Oil½" Piece Ginger (finely grated)1 Clove Garlic (finely grated)1 Tbspn Brown...
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by Mark J French | Jul 21, 2020 | Main Courses, Mains Beef
Texas Beef Chili A unique blend of spices give this great character 2 Lb Beef (ground)4 Tbspns Vegetable Oil1 each Onion (¼” dice)3 Cloves Garlic (chopped)½ Tbspn Ancho Chili Powder½ Tbspn Chipotle Chili Powder½ Tbspn Paprika½ Tbspn Cumin2 Tbspns Flour1 Tbspn Cider...
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by Mark J French | Jul 21, 2020 | Cold Desserts, Desserts
Savarin with Pineapple and Lemongrass Compote A classic, yeast sponge, traditionally soaked with rum. Make as boozy as your mood suits! For The Savarin:1/2 Lb Strong Flour ((1 1/2 Cups + 1 Tbspn))3/8 oz Dried Yeast ((1 teaspoon))1/2 oz Caster Sugar ((1 1/4...
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by Mark J French | Jul 21, 2020 | Afternoon Tea, Baking, Pastry
Chelsea Buns Sticky Buns, London style For the Ferment:1 each Large Egg (beaten)7½ oz Warm Water2 1/4 teaspoons Dry Yeast ((1 packet))4 oz Strong Flour (Bread( ((1 Cup))½ oz SugarFor the Dough:14 oz Strong Flour (Bread) ((3.13 Cups))¼ teaspoon Salt3 oz Sugar ((6.75...
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by Mark J French | Jul 21, 2020 | Afternoon Tea, Appetisers, Baking, Hot Appetisers, Pastry
Crepes (French Pancakes) Thin pancakes, for sweet and savoury dishes 6 oz Plain Flour1 tspn Salt1 Tbspn Sugar (if making for dessert)2 each Eggs¾ Pint Milk2 oz Butter (melted) Mix the flour and salt then mix in the eggs to form a paste.Whisk in the milk, slowly to...
