shrimp heads

Shrimp Head Stock – Plus 5 Delicious Reasons To Save Those Shells.

Have you ever eaten a shrimp head? Personally, they’re not my thing, though I have been known to knock up a shrimp head stock now and again. In fact I don’t just use shrimp heads but the heads and shells of any crustaceans. Lobster, crab, prawns, and crayfish shells all make flavoursome, umami-packed stocks. In some Asian countries, the humble …

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best pan for fish

How To Cook Fish – The Ultimate Guide

It doesn’t matter what the recipe says, or what species of fish you happen to be cooking, whether its whole or cut into fillets, or if your baking, pan-frying, or poaching. When it comes to cooking  fish I’ve got  a  golden rule….. Whatever you do….don’t overcook it. I like to eat my salmon pink and It hasn’t killed me. The …

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best pan for fish

How To Make Sauce Vierge

Anyone who’s ever learned how to make sauce vierge will know that the use of the word sauce in its title is perhaps a little misleading. Sweet tomatoes, fragrant coriander seed, and freshly chopped soft herbs, all mingled together with fruity extra virgin olive oil is definitely something I’d call a dressing. For me the word sauce conjures up images …

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what a split hollandaise sauce looks like

Does your hollandaise sauce ever look like this?

If it does, then it’s suffering from the dreaded split! It’s curdled, cracked, separated, broken. But don’t throw it out, it can be rescued…but a bit more on that later. Making hollandaise sauce is supposed to strike fear into the heart of the novice/amateur cook, it has a reputation for being temperamental or difficult to make. Even now I can …

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ingredients for fish stock

How To Make Fish Stock

Every cook should know how to make a good fish stock, it’s quick, easy and free. Well almost. The only cost is the price of a few vegetables, a glass of white wine, and a half-hour of your time. If you’ve ever wondered why the sauces in top restaurants always taste just a little better than what you cook at …

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