potato dauphinoise is the dream side dish for so many meals. it’s great with steak, chicken, pork – you name it, it works. the other night, i tried it with duck and it was fantastic, especially with the red wine sauce i made.
i’m not normally a dessert person, but one of my all-time favourites is panna cotta. once you get the hang of it, it’s so easy to make and can look really impressive when dishing up to your friends.
so many flavours work well with panna cotta – check the rest of the site for my strawberry panna cotta recipe, it’s also fantastic with ginger and rhubarb – but i particularly love this recipe. it substitutes sugar with honey for that distinctive flavour, and works fantastically well with figs.
check the @greedygirlgrubblog instagram page for a video of the wobble!
I love making sauces and jus’ to accompany steak, and had been looking for new ways to serve bone marrow as it’s so flavoursome when served with beef. Bone marrow (beef or veal, both work well) are easy to get from your local butcher and are often an underused ingredient.
The key to using bone marrow effectively is roasting it and seasoning it well.
i don’t know about you, but i love tropical desserts. this dessert was the perfect finale to my 3 course thai dinner, as it’s really light but flavoursome. the real bonus? it’s incredibly easy to make!
you may struggle to find thai basil in your local supermarket – i can only ever find it fresh in asian supermarkets, but it’s certainly worth the trip!
this could be adapted for caribbean flavours – take out the thai basil, crank up the ginger a little and add some rum!
you will need to start this recipe the day before you plan to serve it.
I really love cooking Thai food. We visited Bangkok and Chiang Mai earlier in the year, and the variety was a real eye opener. I think a lot of us who cook Thai food become accustomed to making just green or red curry with shop-bought pastes (personally, my favourite is yellow curry and I add extra chillies!) but I wanted to try something a little more adventurous.
Massaman curry is traditionally served using beef, and is cooked slowly to keep the meat tender. As (nearly) always, I bought the meat from my local butcher, and using this recipe it completely fell apart. I always take beef out of the fridge an hour before cooking, to allow it to reach room temperature. It stops the meat seizing up when cooking and keeps it soft and tender.
You can easily buy Massaman curry paste from the supermarket, but making myself was so rewarding. Curry paste recipes always look intimidating due to the extensive ingredient list, but it’s surprising how many you’ll already have in your cupboards. I stocked up on the additional ingredients at my local Asian supermarket – authentic ingredients for a low price, it’s a win-win situation.
I like to top my curry with a sprinkling of toasted peanuts, birds-eye chillies, and fresh coriander and Thai basil. It adds extra freshness and texture.
I’m very guilty of making food with cheese, oil and pretty much anything unhealthy. I’ve been trying to incorporate some healthier meals that are also treats. These Thai satay chicken chunks were really delicious but also relatively guilt-free.
Of course, I bought some fresh chicken from my local butchers – Southampton Butchers – as it really does make all the difference. The meat was juicy, and not pumped full of water.
I chose to serve the chicken and satay dip with a spicy Thai cucumber salad – simply use a vegetable peeler to peel thin strips off 1 x cucumber, and mix well with some bean sprouts, a dash of fish sauce, a dash of rice wine vinegar, a pinch of muscovado sugar and a finely chopped birdseye chilli.
I popped into the butchers this weekend with a firm list of what I wanted to buy. However, I spotted some meat tucked away behind the chicken, and realised it was rabbit. I’ve eaten rabbit before in restaurants and always really enjoyed it, but I’ve never cooked it or even attempted to butcher one. I couldn’t resist, so I bought one and took it away to look at recipe ideas.
As I have no experience with butchering it, I thought that the easiest idea would be to braise it as Italians do, using some Gavi (a popular Italian white wine) and adding in some cannellini beans.
I chose to serve the dish with traditionally Italian sides – creamy polenta and roasted fennel. Roasted fennel is incredibly easy – heat the oven to approx 180ºc, cut a fennel bulb into wedges, drizzle over olive oil, season to taste and throw in a lemon sliced in half. Leave in the oven for 20 mins.