by Dougie | Mar 28, 2024 | Season 5
Ingredients Minced venison Lemongrass Kaffir Lime Garlic Red Thai Chilli Pepper Tamarind Powder Method Brown off the mince in a pan. In a pestle and mortar grind together Lemongrass, Kaffir lime, Red Thai Chilli and Garlic. Add to the mince. Stir through a...
by Dougie | Mar 28, 2024 | Season 5
Ingredients 2 Pheasant Breasts Garlic Palm Sugar Soy Sauce Oyster Sauce Black Pepper Rice Method Quick fry two pheasant breasts to add colour. In a pestle and mortar grind together the garlic, palm sugar. When you have formed a paste add in Oyster Sauce...
by Dougie | Jul 18, 2023 | Wild Fish Masterclass Season 2
Ingredients 5lb Octopus 1 bottle of Burgundy wine – Pinot Noir Shallots – Fine dice 2 and you will also add around 8 whole shallots to the bourguignon. 1 bulb of Garlic One onion Handful of Pancetta 1 pack of Butter 1 pint of Beef Stock 1 cup of double/heavy Cream...
by Dougie | Jul 17, 2023 | Wild Fish Masterclass Season 2
Ingredients Gilt head Bream Fillet of Monkfish 20 Dried Red Chilis (soaked in warm water for an hour to soften) Plain Oil Nam Pla Sauce (fish sauce) 2 stalks of Lemongrass 1 bulb of Ginger Galangal Paste Large bunch of cilantro/coriander Thai Basil Kaffir Lime leaves...
by Dougie | Jul 17, 2023 | Wild Fish Masterclass Season 2
Ingredients 1 ½ cups of Bomba Rice Frozen garden peas 4 Chicken Thighs 1 Fennel bulb 6 cloves Garlic Lemon 3 Shallots 1 Tin of Tomatoes Paprika and Saffron Spanish extra virgin olive oil Rock Fish 4 King Prawns Mussels Clams Fish Stock: Fillet and skin your fish and...
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