Archive for March, 2008

Mar 5 2008

Shepherd’s Pie

Another recipe from ‘The Cook’s Book’, and another one that I have tried a few times. Of course, this is not exactly a stretching recipe – but it’s very tasty.

Pictures : show


This one is always nice, and I can’t really think of anything to improve it, other than maybe using leftover lamb from a roast or something rather than just buying mince.

Mar 2 2008

Coq Au Vin

I have to confess that I thought I knew where this recipe came from, but on checking, I find that I was completely wrong. I had thought that this was an Anthony Bourdain recipe from his ‘Les Halles Cookbook’, but I checked, and it isn’t – his recipe is far more intricate (and probably a lot nicer)

This is now about 2 minutes later, and I’ve remembered where the recipe came from. It’s from the imaginatively named ‘The Cook’s Book’ which I got for 3 quid from a company that comes to our office to flog cheap books. It’s actually very good, and has input from some top chefs (Marcus Wareing and Ken Hom for instance).

Pictures : show


This was very nice, but I think I may go for the Bourdain version next time as more of a challenge.

Mar 2 2008

Corn Dogs – done!

I decided to try the corn dog recipe, as I had some time free. It didn’t go 100% smoothly, probably due to the fact that I’m not really that sure what a corn dog is supposed to look like 🙂

Pictures : show

There wasn’t anything tricky here really, nice and straightforward. How did it taste? Like a deep-fried hotdog I guess. For my taste, the batter was too sweet – sort of like a doughnut batter, and I would make it more savoury if I was doing it again. But the batter was nice and light, and was perfectly cooked. I don’t think corn dogs are going to become part of my regular diet, but it’s another thing to add to my skill set I suppose 🙂

Mar 1 2008

Fish Pie

I’ve done this recipe a few times now, and it’s always nice. It can be a bit of a hassle pulling all the ingredients together, but I think it’s worth it 🙂

Pictures : show


This is really comfort food, but it can be done in a very slick way to be quite impressive if you take your time.