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 …
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 …
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 …
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 …
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 …
When I’m cooking a piece of fresh fish for my dinner I like to imagine it was swimming around in the briny sea that very morning, or at least within the last 24 hours. So you can imagine my disappointment when I opened up some mackerel I’d just bought at the supermarket to find some fillets that were a bit …
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