I think pork is a very versitile meat. It can be used with savoury and sweet, i think this is going to be one of the easier protiens to use. It can also be cooked in many ways. I am very excited to start cooking and posting some of my ideas for delicious pork.
This was another easy choice for me, it’s a staple in my kitchen and can be very versitile. It can take a range of flavours, spicy, strong and even some sweet flavours. There are so many different cuts, it’s not one of the ingredients I am worried about which is good.
I do hope to use as many different cuts and techniques as possible over the different recipes.
I thought it would be a good idea to explain why I chose each of my many ingredients, now sitting at 154. Wow that’s many more than I planned, but the ideas just keep coming.
So, chicken. Everyone loves chicken, know someone that doesn’t? Because I don’t. It’s very versitile and takes one flavour well, aswell as it can be under rated sometimes. It’s not often thought of as a classy dish, I want to change that perspective. I want people to see that chicken can be more than just an average weekday dinner meal.
Looking forward to sharing more reasons for choosing these ingredients and hopefully more reciepes soon.
Serves 2-3 small glasses
120ml maple syrup
2 egg yolks
284ml double cream
Salted caramel popcorn
100g caster sugar
30g popcorn kernals
Pinch of sea salt
1. In a pan heat up the maple syrup on a medium heat. In a bowl whisk the eggs yolks. Once the maple syrup is hot add a little of the syrup to the yolks and whisk then add the yolk mixture to the maple syrup and whisk until it thickens and goes creamy. Be careful not to take it too far or let it get too hot as you do not want the eggs to scramble. Once creamy cool down the mixture over an ice bath.
2. In a seperate bowl whisk the cream to soft peaks, be careful not to take it too far as this will make the mousse heavy and possibly split it.
3. Once the maple syrup mix is cool, gently fold into the cream. Once it is fully incorperated spoon into glasses or bowls. Then put into the fridge to set for at least two hours.
4. In a deep pan with a little oil on a medium heat, place the popcorn and cover, gently shake the pan every so often so it doesn’t stick to the bottom. It will take a few minutes to start popping. Once the popping slows, take it off the heat and leave covered for a couple of minutes.
5. In a clean pan put the caster sugar and water over a medium high heat. Let it cook until it is your desired colour of caramel. I chose a dark caramel as I like the bitter notes, but if you do not like it bitter you can stop it at a light to medium amber colour. Whilst the sugar is cooking, lay out some baking paper and put your popcorn on it.
6. Once the sugar is your desired colour put a pinch of sea salt in then carefully pour over your popcorn. I put a another small pinch of salt over the top since I like it my salted caramel salty. Once cool, break up the popcorn into the size you want. Then place on top of your set mousse and serve.
So it’s been many months since I did anything with this site, which is a shame but I am hoping to get back into it now. I have a fair few ideas up my sleeve and a few recipes to share with you. I have added more flavours to the mix which include; Whisky/ Bourbon, Haggis, Artichoke, Oats, Radish, Chickpea, Barley, Lentil, Pistachio, Cranberry, Passionfruit, Pomegranate, Scallops, cottage cheese, Mascapone, Ricotta, smoked cheese and Pumkin. Are there any flavours you would like to see me cook with?
I have a couple of recipes I have already tried and just need to perfect before sharing with you, the pairings are Chicken and Carrot, then on the sweeter side Pear and Honey. I will hopefully get these to you as soon as I can.
My boyfriend got me a book on flavour pairings for my christmas. It’s basically a book that has taken 100 flavours and said which of them go well together. Well I want to take it one step farther. I am using my own set of flavours and going to try them all together and find and make up recipes for those flavours. Some might be interetsing especially since I am doing sweet and savoury. Garlic and chocolate is going to be particularly interesting. But I do have an idea on how to make that work, you will just have to wait and see what I come up with. Even if the dish is a failure I will share it and let you know never to try those flavours together. Some pairings might get lucky and have multiple dishes in different styles. But lets get down to what flavours I am using. I will not be doing the dishes in any order other than what ever comes to my mind.
- Black Pudding
- Blue cheese
- Brie/ Camembert
- Cream Cheese
- Edam/ Cheddar
- Sweet Potato
- Butternut squash
- Bell Pepper
- Sour cream
- Coriander seed
- Balsamic/ Vinegar
- Sesame seeds
- Poppy seeds
- Spring Onion
A fair few to be getting on with, some more might be added but right now I hope to have a few dishes up for you in the next few weeks.
Thanks for joining me!
Good company in a journey makes the way seem shorter. — Izaak Walton