Parsley, Roasted Red Pepper and Dill Salmon, Double Smoked Bacon Gnocchi

This batch of salmon from Dave’s Fish Market was so fresh and perfect to photograph so excuse the gratuitous Salmon spam. Lots of chopped fresh dill and parsley plus some roasted red pepper puree accompanied these. When tossed in herbs and puree before searing on high heat, the salmon gains a fresh, crisp skin. The…

Stuffed Red Peppers, Thyme, Baked Seafood Pasta

         Ken bought giant sheets of bean curd from the local Asian market. We couldn’t figure out the best way to use them. We tried using them as wraps which turned out well but people were having none of it! I guess bean curd isn’t so popular. We seasoned and baked off a few sheets,…

Leg of Lamb, Thai Basil Turkey Burgers

We seasoned and roasted these boneless New Zealand spring lamb legs on high heat. We put a serious crust on these; lots of coriander, rosemary, sea salt and black pepper. After they came out of the convection oven they were rubbed with lots of fresh garlic. Then they went into a low oven for a…

Stuffed Roasted Portobellos, Greens, Vegetable Medley

      Portobellos are best roasted quickly on high heat with plenty of olive oil, sea salt, cracked black pepper and rosemary. We topped these with a mixture of cream cheese, garlic chives, mushroom and eggs to bind it all, then stacked them for a a satisfying vegetarian dish.         I love…

Roast local Berkshire pork

This was from a side of a local Berkshire pig that I helped butcher. Berkshire has incredible flavour, mostly due to it’s high fat content and great marbling, as is evident in these pieces. The flavour of this pork shines on it’s own so we simply seasoned it with fresh herbs, sea salt, cracked black…