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.
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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.
Smoked mackerel mousse Read More »
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.
Grilled paprika relish Read More »
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.
Jerusalem artichoke soup Read More »
Making your own Ghee is easy, and saves you money. Ghee is a type of clarified butter, which has that wonderful nutty flavor.
Make your own Ghee Read More »
A BBQ Fatty is an American classic. A fatty is a minced meat sausage with some kind of filling that you smoke on your grill. The meat is usually ground beef or pork sausage. The filling is often cream cheese, grilled fresh chili pepper, grated cheddar cheese and other stuff. There are as many fillings as there are pit masters. Here we make one from ground (fallow) deer, since that was what I had in my freezer.
Blueberry sauce might not be the first thing you think of for your next dinner, but it is a great sauce with game meat. Try it, I’m sure you’ll like it! Fresh blueberries are preferred, but if you can’t find them, frozen unsweetened blueberries work just fine also.
Here we are using coffee as a spice to add flavor to a deer roast.
Grilled deer roast with coffee rub Read More »
