It has been awhile……. again

It’s been quite awhile since I posted 🙁
Work has been very busy, but I am moving onto a new exciting job and continuing my apprenticeship with a new restaurant that has opened up in town and it will give me more time to concentrate on “playing” with recipes at home and a better work/life balance.
Having said that, I hope to post some recipes that I have been playing with for my second year assessment this week.
Chat soon………..

Posted in Ramblings | Leave a comment

Angel Mash

AngelMash7B1: “Oh My God! This tastes like when potato mash dies and goes to heaven and becomes an angel.”

Hence Angel Mash is born.

This is not your every day mash, with the amount of butter that you put into it, you should only make it for special occasions or when you want to show off. This is the way we make the mash in the restaurant and as an added bonus I’ll show you the cling wrap spoon trick to present the mash on the plate.

I have not given you exact ingredients as it all depends on the type and amount of potato that you use. Read the recipe before you begin so that you have everything ready that you need.


Potatos, cooked (boiled or baked on rock salt) and still hot
Herb and/or Garlic butter, diced
unsalted butter, diced
cream or milk, warm


AngelMash1Press the cooked potato through a potato ricer or drum sieve straight into a saucepan while they are still hot.

Put the saucepan on a low heat to keep the mash warm while you work the butter in. Start adding herb butter while stirring with a wooden spoon, to incorporate as it melts. Add enough herb butter until you get the taste that you want, then swap to unsalted butter.AngelMash2

Continue adding and combining until the mixture splits. This means that the potato no longer takes up the butter and you get an oil slick in the pan and the potato is nice and shiny. Make sure you taste as you go and add salt if you need to.

Now add a small splash of the warm cream or milk and mix until it is combined and the mash comes back together with the butter. AngelMash3

Your mash should be coming away from the sides of the pan in a creamy, shiny bulk. It is now ready to serve.

Using a serving spoon wrapped in cling wrap, make a quinelle of mash in the pan and serve directly onto the plate. The mash slides right off the cling wrap leaving a lovely smooth finish to the mash on the plate.

AngelMash4AngelMash5      AngelMash6

Posted in Recipes, Sides, Vegetables | Leave a comment

Wholeseed Mustard


This recipe comes from the Gourmet Farmer deli book. Once opened, it will keep in the refrigerator for up to six months.

Be warned it is a bit more potent than what you buy in the supermarket so go easy at first. 🙂

I haven’t done the exact calculations but it is not really that much cheaper to make your own, but it does give you a nice satisfaction and makes a lovely homemade gift.



60g yellow mustard seeds
40g black mustard seeds
125ml white wine vinegar
1 teaspoon salt
juice of 1 lemon


Combine the mustard seeds and vinegar in a plastic bowl, stir and cover. Leave overnight.

Remove 2/3 of the seeds and liquid and process to a smooth paste. Add the lemon juice and salt.

Stir in the remaining mustard seeds until combined.

Spoon into sterilised jars and seal with tight fitting lids.

Store in a cupboard for a least a month until using. Refrigerate after opening.

Posted in Basics, Jams, Preserves, Chutneys etc., Recipes | Leave a comment

Beetroot Risotto

IMG_6366This risotto was taken from

I am not sure why my risotto was orange and not beetroot red, but it tasted good all the same 🙂

I used my awesome rice and risotto maker, to make this instead of the traditional method and it worked a treat. But here is the method without “cheating”. This is also the last of my beetroot obsession, time to move onto something else…… probably tagine’s as I just got a lovely big tagine for my birthday.


2 beetroots, peeled, coarsely grated
1 litre chicken stock
1 tbs olive oil
4 pork sausages, casings removed, coarsely chopped
1 fennel bulb, finely chopped
2 garlic cloves, crushed
1 cup (220g) arborio rice
125ml dry red wine
50g baby spinach leaves
20g shaved parmesan


Combine the beetroot and stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and keep at a gentle simmer.

Heat half the oil in a large saucepan over medium heat. Add the sausage and cook, stirring and breaking up with a wooden spoon, for 5 minutes or until sausage is brown all over. Remove from pan and set aside.

Heat remaining oil in the pan. Add the fennel and garlic and cook, stirring, for 5 minutes or until the onion is soft and translucent. Add the rice and stir until they also become translucent.

Add the wine to the rice and stir continuously with a wooden spoon until the liquid is completely absorbed. Add 1 cup of the beetroot mixture and stir until liquid is completely absorbed. Continue adding the beetroot stock, a cup at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the sausage, spinach and parmesan. Season with salt and pepper. Serve immediately.

Posted in Recipes, Rice | Leave a comment

Rissoles with Red Onion Gravy

This one is a weeknight favourite. Unfortunately I don’t have a photo (yet) as we always seem to be “starving” and don’t stop to take a photo before demolishing the DB’s awesome garlic mash, rissoles and red onion gravy. Maybe next time……

This recipe is taken from so you can go and see what their’s looks like if you need to see a pic in the meantime 🙂


500g beef or lamb mince
¾ cup fresh breadcrumbs
1 small brown onion, grated
2 confit garlic cloves, mashed (you can use fresh, crushed garlic)
2 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 egg, lightly beaten
1 tablespoon olive oil
Onion Gravy:
1 large red onion, halved, thinly sliced
2 teaspoons finely chopped rosemary leaves
1 tablespoon plain flour
2 tablespoons dry red wine
1 ¹⁄³ cups beef stock


Place mince, breadcrumbs, onion, garlic, sauces and egg in a large bowl. Season with salt and pepper. Mix well.

Roll mixture into golf ball sized portions. Flatten slightly and place on a large plate. Cover and refrigerate for 30 minutes.

Heat oil in a large frying pan over medium-high heat. Cook rissoles, turning,  until cooked through. Transfer to a plate, cover to keep warm.

Meanwhile, to make the red onion gravy. Heat a pan over medium heat. Add red onion. Cook, stirring occasionally, until golden brown. Add rosemary and flour. Cook, stirring, for 1 minute or until mixture bubbles and thickens. Add wine and stock. Cook, stirring, for 5 minutes or until sauce boils and thickens. Serve rissoles with gravy, garlic mash and your choice of greens.

Posted in Beef, Lamb, Recipes | Leave a comment