Here’s grilled chicken in with a twist; we cover it with a chocolate and chili glaze, and inject it with lemon syrup, for a slightly different flavor. The chocolate should be dark, with lot’s of cacao. I use one with 70%. I chose the ancho chili for its smokey flavor, with hints of tobacco. It is a good match for the chocolate.
Salmon burger is one of the best ways to eat fish. Young people like it, old people like it. What’s not to like? It’s a fresh new take on the classic hamburger, and it doesn’t take long to make.
Spinach soup is a real gem for long dark days, and healthy too. It doesn’t take long to make, which is good when you run out of ideas for dinner.
Jalapeno poppers is another BBQ classic. It’s a great snack to enjoy while doing a longer cook. It usually takes 20-30 minutes to grill them, and they’re easy to make. Here’s how.
This is a souped up, or luxury version of an Italian classic; bolognese sauce. Here we’re making it on rather lean meat, roe deer, which is complemented by smoked bacon. A fantastic combination!
Creme Fraiche is a soured cream made by souring thick cream with a bacterial culture, typically from yoghurt. It is very easy to make, and could be handy if you want to make larger batches, or different fat content from the store bought Creme Fraiche.
Mackerel is a great fish to smoke. Just like salmon it has high fat content, which is good when smoking fish. Here we’re making a mackerel mousse, smoked with beech wood, to serve with a fresh salad.
This is a lovely side dish that you can make while grilling other foods. This one has a north African touch with the ground cumin and walnuts.
Jerusalem artichoke is really creamy and savory. It is great for serving both autumn and spring. It takes approximately 30 minutes to make, do serve it with some newly baked bread.
