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Monthly Archives: August 2018

Honey Bourbon Butter

I love my compound butters, garlic, Herb and Cafe De Paris being 3 of my favourites but this new one rope the lot, great with Salmon, Steak ( Pork & Beef) and Chicken.


250g Butter

30g Finely chopped shallots

2 Egg yolks

1 Tbsp Honey

25ml Jack Daniels ( Other bourbons are just as good).

Salt & Pepper


Allow the butter to reach room temperature and add this along with all the other ingredients to a food processor and pulse until blended.

Lay a sheet of clingfilm on a work surface and place the butter along it, leaving a gap at each end. Roll into a sausage and tie off the ends.

Chill overnight if possible.

Cut a slice or two and place on your desired meat or fish and grill for 2 minutes and enjoy.

Cafe De Paris Butter (Using Ghee)

This is a fantastic compound Butter a bit different from your usual but melts slowly on meat and fish just the same.


250g unsalted butter

2 Egg yolks

30g Chopped Shallots

2 Tsp Capers ( drained and excess moisture squeezed out)

1 Small Gherkin ( Finely diced)

1 Tsp Curry Powder

10g Chopped fresh coriander

Salt & Pepper


1. Place the butter in a small heavy based pan over a low heat and allow to melt completely. Remove the white scum from the surface and pour off the clear melted butter into a clean bowl ensuring no white gets in. Set aside to cool.

2. Add 1Tbsp of the clarified butter to a saucepan over a medium heat and add the chopped shallots, cook until soft then add the curry powder and cook for a further 2-3 minutes. Allow to cool

3. Add all the ingredients together and mix well, allowing to cool and blend together with a little seasoning. Allow to set in a dish.

4. When set roll in greaseproof paper, serve one or two slices on a piece of meat or fish and finish under a hot grill. Enjoy.

Southern Fried Chicken Carolina Fried Chicken Recipe.docx

Win It Cook It

Appearing on Win It Cook It with Simon Rimmer was a great day and even better when we won. The recipes are already on here. Enjoy.

Royal Interview for Harry & Meghans Wedding

just going through some bits on my IPad and found this link to when I did the Royal Wedding for US TV. it’s funny as it has subtitles.

Southern Fried Chicken

This recipe is so simple and tasty, make it for the family and enjoy the delicious crunch of your homemade creation and add your own spices as well.


Chicken Fried Chicken:

1 cup plus 1 tablespoon kosher salt, divided

1 cup granulated sugar

1 gallon water

1 pound boneless, skinless chicken thighs

1 cup all-purpose flour

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon ancho chile powder

1 cup buttermilk


Brine the chicken: Combine the sugar, water and 1 cup salt in a large container; place the chicken in container and seal tight. Store in refrigerator and brine for 1 hour.

Meanwhile, set up a dredging station: place the flour and remaining seasonings in one shallow dish and the buttermilk in another; reserve.

Remove the chicken from brine and pat dry. Dredge the chicken in the seasoned flour, patting off any excess. Dip in the buttermilk, letting excess drip off. Return to the flour mixture and dredge again, pressing and pushing as much flour as you can onto the meat.

Carefully place the breaded chicken into a deep fryer set to 350˚F and cook until the internal temperature reads 165˚F, 10 to 15 minutes. Remove and let drain on paper towels

Roast Galantine of Grouse with a Scots Porridge & Blackpudding Farci.

Nutritious Summer Recipes science.pdf